WO2017126959A1

WO2017126959A1 - Food composition with fermented starch

Info

Publication number: WO2017126959A1
Application number: PCT/NL2017/050025
Authority: WO
Inventors: Venetka Agayn
Original assignee: Innoso BV
Current assignee: Innoso BV
Priority date: 2016-01-18
Filing date: 2017-01-18
Publication date: 2017-07-27
Anticipated expiration: 2018-07-18
Also published as: NL2016115B1

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 properties. 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.

Description

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 10⁶ 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.

Optionally the starch is a starch from grain.

Optionally the starch is a starch from pulse.

Optionally the starch is a starch from seed.

Optionally the starch is a starch from nut.

Optionally the starch is a starch from tuber.

Optionally the starch is a starch from any of the group selected from potato, Dry beans (Phaseolus spp. including several species now in Vigna) Kidney bean, navy bean, pinto bean, haricot bean (Phaseolus vulgaris), Lima bean, butter bean (Phaseolus lunatus), Azuki bean, adzuki bean (Vigna angularis) Mung bean, golden gram, green gram (Vigna radiata), Black gram, urad (Vigna mungo), Scarlet runner bean (Phaseolus coccineus), Ricebean (Vigna umbellata), Moth bean (Vigna aconitifolia), Tepary bean (Phaseolus

acutifolius), Dry broad beans (Vicia faba) include Horse bean (Vicia faba equina) Broad bean (Vicia faba), Field bean (Vicia faba), Dry peas (Pisum spp.) including Garden pea (Pisum sativum var. sativum) Protein pea (Pisum sativum var. arvense), Chickpea, including garbanzo, Bengal gram (Cicer arietinum), Dry cowpea, black-eyed pea, blackeye bean (Vigna unguiculata ), Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules (Cajanus cajan), Lentil (Lens culinaris), Bambara groundnut, earth pea (Vigna subterranea), Vetch, common vetch (Vicia sativa), Lupins (Lupinus spp.), Minor pulses, including: Lablab, hyacinth bean (Lablab purpureus), Jack bean (Canavalia ensiformis), sword bean (Canavalia gladiata), Winged bean (Psophocarpus tetragonolobus), Velvet bean, cowitch (Mucuna pruriens var. utilis), Yam bean (Pachyrhizus erosus), potato, sweet potato, and cassava, dahlia, finger millet, fonio, foxtail millet, Japanese millet, Job's tears, kodo millet, maize (corn), millet, pearl millet, proso millet, sorghum, Barley, oats, rice, rye, spelt, teff, triticale, wheat, wild rice, amaranth, breadnut, buckwheat, cattail, chia, flax, hanza, kaniwa, piteseed goosefoot, quinoa, chickpeas, common beans, common peas (garden peas), fava beans, lentils, lima beans, lupins, mung beans, peanuts, pigeon peas, runner beans, soybeans, black mustard, india mustard, rapeseed, safflower seed, sunflower seed, flax seed, hemp seed, poppy seed, sesame, black-eyed pea, hyacinth bean, moringa, peanut, groundnut, velvet bean, winged bean, yam bean, Acorn, Almond, Beech, Brazil nut, Candlenut, Cashew, Chestnuts, including: Chinese chestnut, Japanese chestnut, Sweet chestnut, , Chilean hazel, Coconut, Egusi and other melon seeds, including: Colocynth, Malabar gourd, Pepita, Ugu, , Hazelnuts, including: Filbert, , Hickory, including: Pecan, Shagbark hickory, , Indian beech, Kola nut,

Macadamia, Malabar almond, Malabar chestnut, Mamoncillo, Mongongo, Ogbono, Paradise nut, Pili, Pistachio, Walnuts, including: Black walnut, Water chestnut, or pine nut. Preferably, a food composition according to the invention and/or any other embodiments thereof comprise sunflower and/or sesame seed in the form of milk, oil or paste. In a preferred aspect, sesame paste, sesame milk, sesame oil, sunflower paste or sunflower oil is added in amount of 2-15% final fat content. Optionally the starch selected from the group consisting of potato, rice, wheat, corn, barley, millet, teff, oat, buckwheat, sorghum, chestnut, quinoa, amaranth, tapioca, corn, Garbanzo bean, faba bean, giant bean, white bean, adzuki, lentils, Jerusalem artichoke and/or a mixture thereof. Optionally the starch is selected from the group consisting of oat, buckwheat, quinoa, chestnut, millet, teff, sorghum and amaranth and/or mixtures thereof.

Optionally the starch is selected from oat, potato, tapioca, wheat, corn. When used as a starch containing food ingredient, such as whole grain, nuts, seeds pulse, or tuber, it may provide dietary fiber. Optionally the starch is selected from wheat and barley. These grains may provide prebiotic. In addition, many of the grains, nuts, seeds, pulses, and tubers cited above are reported or investigated to contain resistant starch or fibres that may provide prebiotic.

Optionally, the food product or method according to the present invention and/or any other embodiments thereof, comprises buckwheat, oat, millet, teff, chestnut, quinoa, amaranth.

In a preferred embodiment according to the invention and/or any other embodiments thereof the fermenting organism is a probiotic. Optionally the probiotics include Lactobacillus, Streptococcus, Bifidobacterium, Weissella, Leuconostoc, Pediococcus. Optionally the probiotic is selected from the group of Lactobacillus, Streptococcus, Bifidobacterium.

In a preferred embodiment according to the invention and/or any other embodiments thereof the pH of the food product is between 3.5 and 5.

In a preferred embodiment the food composition according to the invention and/or any other embodiments thereof comprises a nut like: almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut. It was found that the presence of nuts: almond and/or coconut supports the fermentation as compared to preparation without the addition that is manifested in a faster pH drop and imparts a good flavor to the fermented food product. It also gives the food product also a very nice white color.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises almond.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises cashew.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises peanut.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises macadamia.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises walnut.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises hazelnut.

Optionally the food composition according to the invention and/or any other embodiments thereof comprises coconut.

Optionally the nut like material such as almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount of 2 to 50wt%.

Optionally the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount of 5 to 30wt%. Optionally the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides l-15wt% of fat. Optionally the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 2- 13wt% of fat. Optionally almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 3- 12wt% of fat. Optionally the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 4- l lwt% of fat. Optionally almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 5- 10wt% of fat. Optionally the almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 6-9wt% of fat. Optionally almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is present in an amount that provides 7-8wt% of fat.

In a preferred embodiment the food composition according to the invention and/or any other embodiments thereof comprises a prebiotic. Preferred prebiotics are selected from the group consisting of inulin, beta-glucan, fibers, oligofructose, galactooligosaccharides, mannan oligosaccharides,

fructooligosaccharides, xylooligosaccharides polydextrose. In a preferred embodiment according to the invention and/or any other embodiments thereof, the prebiotic comes from the starch- containing grain, tuber, a nut or pulse.

In a preferred embodiment the food composition according to the invention and/or any other embodiments thereof may comprise fruit and/or other additions. Fruit may give a nice flavor to the product as well as a nice color. In a preferred embodiment the food composition according to the invention and/or any other embodiments thereof may comprise vegetables. Vegetables may reinforce savory taste. Fruit and vegetable may be present during and/or after the fermentation.

In a preferred embodiment the food composition according to the invention and/or any other embodiments thereof is a drink or a spoonable food

composition. Optionally the viscosity of the food product may be between 100- 2000000 cP at a temperature of 25°C (Brookfield, rotation speed 12 rpm, spindle No. 3 or 4). Optionally the viscosity of the food product in a drinkable form may be 200- 2000 cP (spindle No. 3). Optionally the viscosity in a spoonable form may be 20000-2000000 cP, preferably 20000-200000 cP

(spindle No.4). Optionally, the food product is a yoghurt type product or a drink. Optionally the food product is stirred yoghurt, set yoghurt or frozen yoghurt. Optionally the food product may be dried to a powder to be

reconstituted as yoghurt or used to prepare other foods, e.g., soups, spreads, sauces, condiments or bakery products. In another aspect of the invention, a method is provided to produce a food composition comprising the steps

(a) mixing a starch containing food ingredient with water or a water containing fluid in a ratio of 1/99 to 15/85.

(b) heating the mixture of fluid and starch containing food ingredient,

(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.

Optionally, the starch containing food ingredient is heated for 10 seconds to 3 hours. Optionally, the starch containing food ingredient is heated to

temperature of between 80°C and 120°C. Optionally the starch containing food ingredient is heated between 10 minutes and 1 hour. Optionally the starch containing food ingredient is heated between 20 minutes and 45 minutes. Optionally, the starch containing food ingredient is heated to a temperature of between 85°C and 115°C, Optionally, the starch containing food ingredient is heated to a temperature of 90°C and 110^°C. Optionally, the starch containing food ingredient is heated to a temperature of between 95°C and 105°C.

Heating under pressure can be applied before or after milling. Heating to a higher temperature requires less time than heating to a lower temperature.

Optionally, the starch containing food ingredient is in the milled, grinded form or in the form of flour or flakes. Optionally preferred the starch containing food ingredient is in the form of flour or flake. Optionally preferred the starch containing food ingredient is in the form of flour. The starch containing food ingredient may be milled after or during the mixing with fluid (a) and/or during the heating (b). Optionally a filtration step is added after milling or grinding.

Optionally the starch containing food ingredient is mixed in an amount of 1- 15 wt% with the fluid. Optionally the starch containing food ingredient is mixed in an amount of 2- 13 wt% with a fluid. Optionally the starch containing food ingredient is mixed in an amount of 3- 12 wt% with a fluid. Optionally the starch containing food ingredient is mixed in an amount of 4- 11 wt% with a fluid. Optionally the starch containing food ingredient is mixed in an amount of 5-10 wt% with a fluid. Optionally the starch containing food ingredient is mixed in an amount of 6-9 wt% with a fluid. Optionally the starch containing food ingredient is mixed in an amount of 7-8 wt% with a fluid.

The water containing fluid may be any kind of food safe fluid that comprises at least 10wt% water. Fluid means that it is liquid at room temperature.

Optionally the water containing fluid comprises at least 20wt% water

Optionally the water containing fluid comprises at least 30wt% water

Optionally the water containing fluid comprises at least 40wt% water

Optionally the water containing fluid comprises at least 50wt% water

Optionally the water containing fluid comprises at least 60wt% water

Optionally the water containing fluid comprises at least 70wt% water

Optionally the water containing fluid comprises at least 80wt% water

Optionally the water containing fluid comprises at least 90wt% water

Optionally the water containing fluid comprises at least 95wt% water

Optionally the water containing fluid comprises at least 98wt% water

Optionally the water containing fluid comprises at least 99wt% water

Optionally the water containing fluid is water. Optionally the water containing fluid comprises proteins. Optionally the water containing fluid comprises proteins in an amount of 0.5-15wt%. Optionally the water containing fluid comprises proteins in an amount of l-12wt%. Optionally the water containing fluid comprises proteins in an amount of 1.5-10wt%.

Optionally the water containing fluid comprises proteins in an amount of 2- 8wt%. Optionally the water containing fluid comprises proteins in an amount of 2.5-7 wt%. Optionally the water containing fluid comprises proteins in an amount of 3-6wt%. Optionally the water containing fluid comprises proteins in an amount of 4-5wt%. Optionally the water containing fluid comprises proteins in an amount of 0.5-2.5%.

Optionally the water containing fluid comprises carbohydrates. Optionally the water containing fluid comprises carbohydrates in an amount of 0.5-25wt%. Optionally the water containing fluid comprises carbohydrates in an amount of l-20wt%. Optionally the water containing fluid comprises carbohydrates in an amount of 2-18wt%. Optionally the water containing fluid comprises

carbohydrates in an amount of 2.5-15 wt%. Optionally the water containing fluid comprises carbohydrates in an amount of 3-10wt%. Optionally the water containing fluid comprises carbohydrates in an amount of 4-8wt%. Optionally the water containing fluid comprises carbohydrates in an amount of 5-7wt%.

Optionally the water containing fluid comprises fat. Optionally the water containing fluid comprises fat in an amount of 0.5-50wt%. Optionally the water containing fluid comprises fat in an amount of l-40wt%. Optionally the water containing fluid comprises fat in an amount of 2-35wt%. Optionally the water containing fluid comprises fat in an amount of 2.5-30 wt%. Optionally the water containing fluid comprises fat in an amount of 3-25wt%. Optionally the water containing fluid comprises fat in an amount of 4-20wt%. Optionally the water containing fluid comprises fat in an amount of 5-15wt%. Optionally the water containing fluid comprises fat in an amount of 6-12wt%. Optionally the water containing fluid comprises fat in an amount of 7-10wt%. Optionally the water containing fluid comprises fat in an amount of 8-9wt%.

Optionally the water containing fluid is from a plant source. Optionally the protein in the water containing fluid is plant protein. Optionally the

carbohydrate in the water containing fluid is plant carbohydrate. Optionally the fat in the water containing fluid is plant fat. Optionally the water containing fluid is a mix of water and a water containing fluid. Optionally the water containing fluid is mixture of two or more water containing fluids.

Optionally the water containing fluid is mixture of two or more water containing fluids and water.

In a preferred embodiment according to the invention and other embodiments the fermenting organism is a probiotic. Preferred probiotics include

Lactobacillus, Streptococcus, Bifidobacterium, Weissella, Leuconostoc,

Pediococcus.

Optionally the fermenting organism is a Lactobacteria which can produce lactic acid from the fermentation of glucose or lactose. Optionally the fermenting organism is selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp.

Lactis, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacillus acidophilus , Bifidobacterium sp. , Lactobacillus casei , Lactobacillus fermentum,

Lactobacillus kefiri, Lactobacillus gasseri, Lactobacillus helveticus,

Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius, Lactobacillus paracasei ssp. paracasei, Lactobacillus graminis, Lactobacillus corpophilus, Lactobacillus sanfransisco, Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus corinoformis, Lactococcus lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc, Leuconostoc citreum, Leuconostoc paraplantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc paramesenteroides ssp. Dextranicum,

Leuconostoc rafinolactis, Leuconostoc oenus, Weissella or the combination thereof. In a specific aspect, L. plantarum is used, optionally in combination with L. bulgaricus and/or S. thermophilus.

In a preferred embodiment according to the invention and/or other

embodiments thereof the pH of the food product is between 3.5 and 5.

Optionally the pH of the food product is between 3.7 and 4.8 Optionally the pH of the food product is between 3.8 and 4.5. Optionally the pH of the food product is between 4 and 4.3.

In a preferred embodiment the method according to the invention and other embodiments nutlike material is added. , Nut like material may be selected from almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut Optionally in the method according to the invention and/or any other embodiments thereof almond is added.

Optionally in the method according to the invention and/or any other embodiments thereof cashew is added.

Optionally in the method according to the invention and/or any other embodiments thereof peanut is added.

Optionally in the method according to the invention and/or any other embodiments thereof macadamia is added.

Optionally in the method according to the invention and/or any other embodiments thereof walnut is added.

Optionally in the method according to the invention and/or any other embodiments thereof hazelnut is added.

Optionally in the method according to the invention and/or any other embodiments thereof coconut is added. Optionally the nut -like material is added before the fermentation step.

Optionally, the nutlike material is added before the heating step. Optionally, the nut like material is in a grinded or milled form. Optionally, the nut like material is in the form of a flour. Optionally, the nut like material is added in the form of a milk.

When the nut like material is added as milk, it may replace the equivalent amount of water containing fluid in the mix of starch containing food ingredient and water containing fluid. For example when 40wt% of coconut milk is used, and 5wt% of starch containing food ingredient, 55wt% of water containing fluid is further added.

Optionally 2-75wt% of coconut milk is present. Optionally 5-70wt% of coconut milk is present. Optionally 7-65wt% of coconut milk is present. Optionally 8- 62wt% of coconut milk is present. Optionally 9-60wt% of coconut milk is present. Optionally 10-58wt% of coconut milk is present. Optionally 12-55wt% of coconut milk is present. Optionally 15-50wt% of coconut milk is present. Optionally 18-48wt% of coconut milk is present. Optionally 20-45 wt% of coconut milk is present. Optionally 22-38wt% of coconut milk is present. Optionally 25-35wt% of coconut milk is present. Optionally 28-33wt% of coconut milk is present.

Optionally 10-100wt% of almond milk is present. Optionally 13-95wt% of almond milk is present. Optionally 15-90wt% of almond milk is present.

Optionally 17-85wt% of almond milk is present. Optionally 20-80wt% of almond milk is present. Optionally 22-75wt% of almond milk is present.

Optionally 25-70wt% of almond milk is present. Optionally 28-65wt% of almond milk is present. Optionally 30-60wt% of almond milk is present.

Optionally 33-55wt% of almond milk is present. Optionally 35-50wt% of almond milk is present. Optionally 38-45 wt% of almond milk is present.

Optionally 40-43wt% of almond milk is present.

Optionally 10-100wt% of cashew milk is present. Optionally 13-95wt% of cashew milk is present. Optionally 15-90wt% of cashew milk is present.

Optionally 17-85wt% of cashew milk is present. Optionally 20-80wt% of cashew milk is present. Optionally 22-75wt% of cashew milk is present.

Optionally 25-70wt% of cashew milk is present. Optionally 28-65wt% of cashew milk is present. Optionally 30-60wt% of cashew milk is present.

Optionally 33-55wt% of cashew milk is present. Optionally 35-50wt% of cashew milk is present. Optionally 38-45wt% of cashew milk is present.

Optionally 40-43wt% of cashew milk is present.

Optionally 10-100wt% of peanut milk is present. Optionally 13-95wt% of peanut milk is present. Optionally 15-90wt% of peanut milk is present.

Optionally 17-85wt% of peanut milk is present. Optionally 20-80wt% of peanut milk is present. Optionally 22-75wt% of peanut milk is present. Optionally 25- 70wt% of peanut milk is present. Optionally 28-65wt% of peanut milk is present. Optionally 30-60wt% of peanut milk is present. Optionally 33-55wt% of peanut milk is present. Optionally 35-50wt% of peanut milk is present.

Optionally 38-45wt% of peanut milk is present. Optionally 40-43wt% of peanut milk is present.

Optionally 10-100wt% of macademia milk is present. Optionally 13-95wt% of macademia milk is present. Optionally 15-90wt% of macademia milk is present. Optionally 17-85wt% of macademia milk is present. Optionally 20- 80wt% of macademia milk is present. Optionally 22-75wt% of macademia milk is present. Optionally 25-70wt% of macademia milk is present. Optionally 28- 65wt% of macademia milk is present. Optionally 30-60wt% of macademia milk is present. Optionally 33-55wt% of macademia milk is present. Optionally 35- 50wt% of macademia milk is present. Optionally 38-45wt% of macademia milk is present. Optionally 40-43wt% of macademia milk is present.

Optionally 10-100wt% of walnut milk is present. Optionally 13-95wt% of walnut milk is present. Optionally 15-90wt% of walnut milk is present.

Optionally 17-85wt% of walnut milk is present. Optionally 20-80wt% of walnut milk is present. Optionally 22-75wt% of walnut milk is present. Optionally 25- 70wt% of walnut milk is present. Optionally 28-65wt% of walnut milk is present. Optionally 30-60wt% of walnut milk is present. Optionally 33-55wt% of walnut milk is present. Optionally 35-50wt% of walnut milk is present.

Optionally 38-45wt% of walnut milk is present. Optionally 40-43wt% of walnut milk is present.

Optionally 10-100wt% of hazelnut milk is present. Optionally 13-95wt% of hazelnut milk is present. Optionally 15-90wt% of hazelnut milk is present.

Optionally 17-85wt% of hazelnut milk is present. Optionally 20-80wt% of hazelnut milk is present. Optionally 22-75wt% of hazelnut milk is present.

Optionally 25-70wt% of hazelnut milk is present. Optionally 28-65wt% of hazelnut milk is present. Optionally 30-60wt% of hazelnut milk is present. Optionally 33-55wt% of hazelnut milk is present. Optionally 35-50wt% of hazelnut milk is present. Optionally 38-45wt% of hazelnut milk is present.

Optionally 40-43wt% of hazelnut milk is present.

In a preferred embodiment according to the invention and/or other

embodiments thereof starch-degrading enzymes are added. Optionally the starch degrading enzymes are added before the fermentation step. Optionally the starch degrading enzyme is amylase.

Optionally the amylase is any type of amylase, such as high temperature, middle-temperature amylase or low-temperature amylase. Optionally the amylase is middle-temperature amylase or low-temperature amylase are used. Optionally the optimal reaction temperature of the amylase is lower than 90°C. Optionally the optimal reaction temperature of the amylase is lower than 80°C. Optionally the optimal reaction temperature of the amylase is lower than 70°C. Optionally the optimal reaction temperature of the amylase is lower than 60°C. Optionally the optimal reaction temperature of the amylase is lower than 50°C. Optionally the optimal reaction temperature of the amylase is lower than 40°C. Optionally the amylase performs the optimal catalyzing function in the temperature range of 40-80°C. Optionally the optimal reaction temperature of the amylase is obtained from bacteria, fungi, and other microbes. Optionally, the amylase is of plant origin. Optionally the amylase step is performed before the fermentation step.

Optionally the amylase step is performed during the heating step.

In a preferred embodiment according to the invention and other embodiments additional ingredients such as humectants, calcium, vitamins, gums, thickeners, minerals, oil, protein, flavours, colours, lecithin,

surfactants/emulsifiers, and fruit or vegetables may be added. Fruit and/or vegetable may provide sugar, color, fibres, minerals and flavour to enrich the composition of the final product. Optionally, fruit and/or vegetable are added before the fermentation to provide nutrients as sugars and support the fermentation.

Detailed description

The present invention is directed to a food product comprising a fermented starch containing food ingredient in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism. Optionally the starch or starch containing food ingredient is present in an amount of between 0.01 wt% and 12 wt%.

Optionally the starch or starch containing food ingredient is present in an amount of between 0.05 wt% and 10 wt%. Optionally the starch or starch containing food ingredient is present in an amount of between 0.1 and 8 wt%. Optionally the starch or starch containing food ingredient is present in an amount of between 0.5 wt% and 7 wt%. Optionally the starch or starch containing food ingredient is present in an amount of between lwt% and 5 wt%. Optionally the starch or starch containing food ingredient is present in an amount of between 2 wt% and 4 wt%.

Optionally the fermenting bacteria is present in an amount of 0.2wt% and 9 wt%. Optionally the fermenting bacteria is present in an amount of between 0.5wt% and 8 wt%. Optionally the fermenting bacteria is present in an amount of between lwt% and 7 wt%. Optionally the fermenting bacteria is present in an amount of between 2wt% and 5 wt%. Optionally the fermenting bacteria is present in an amount of between 2.5 wt% and 4 wt%.

The starch or starch containing food ingredient may come from grain, nut, seed, pulse or tuber.

A pulse or sometimes called a "grain legume",is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used as food for humans and other animals. Included in the pulses are: dry beans like pinto beans, kidney beans and navy beans; dry peas; lentils; and others. 11 primary pulse classes are recognized including dry beans, dry broad beans, dry peas, chickpea, dry cowpea, pigeonpea, lentil, Bambara groundnut, vetch, lupins, and minor pulses. 1. Dry beans (Phaseolus spp. including several species now in Vigna) Kidney bean, navy bean, pinto bean, haricot bean (Phaseolus vulgaris), Lima bean, butter bean (Phaseolus lunatus), Azuki bean, adzuki bean (Vigna angularis) Mung bean, golden gram, green gram (Vigna radiata), Black gram, urad (Vigna mungo), Scarlet runner bean (Phaseolus coccineus), Ricebean (Vigna umbellata), Moth bean (Vigna aconitifolia), Tepary bean (Phaseolus acutifolius),

2. Dry broad beans (Vicia faba) include Horse bean (Vicia faba equina) Broad bean (Vicia faba), Field bean (Vicia faba).

3. Dry peas (Pisum spp.) including Garden pea (Pisum sativum var. sativum) Protein pea (Pisum sativum var. arvense)

4. Chickpea, including garbanzo, Bengal gram (Cicer arietinum)

5. Dry cowpea, black-eyed pea, blackeye bean (Vigna unguiculata )

6. Pigeon pea, Arhar/Toor, cajan pea, Congo bean, gandules (Cajanus cajan) 7. Lentil (Lens culinaris)

8. Bambara groundnut, earth pea (Vigna subterranea)

9. Vetch, common vetch (Vicia sativa)

10. Lupins (Lupinus spp.)

11. Minor pulses, including: Lablab, hyacinth bean (Lablab purpureus), Jack bean (Canavalia ensiformis), sword bean (Canavalia gladiata), Winged bean

(Psophocarpus tetragonolobus), Velvet bean, cowitch (Mucuna pruriens var. utilis), Yam bean (Pachyrhizus erosus)

Tubers are various types of modified plant structures that are enlarged to store nutrients. Tubers may include potato, sweet potato, and cassava and dahlia.

Popular potato cultivars include: Popular varieties (cultivars) include:

, Adirondack Blue, Adirondack Red, Agata, Almond, Alpine Russet, Alturas, Amandine, Annabelle, Anya, Arran Victory, Atlantic, Austrian Crescent, Avalanche, Bamberg, Bannock Russet, Belle de Fontenay, BF-15, Bildtstar, Bintje, Blazer Russet, Blue Congo, Bonnotte, British Queens, Cabritas, Camota, Canela Russet, Cara, Carola, Chelina, Chiloe, Cielo, Clavela Blanca, Desiree, Estima, Fianna, Fingerling, Flava, French Fingerling, German Butterball, Golden Wonder, Goldrush, Home Guard, Innovator, Irish Cobbler, Irish Lumper, Jersey Royal, Kennebec, Kerr's Pink, Kestrel, Keuka Gold, King Edward, Kipfler, Lady Balfour, Langlade, Linda potato, Marcy, Marfona, Maris Piper, Marquis, Megachip, Melody, Monalisa, Nicola, Norgold Russet, Pachacona, Pike, Pink Eye, Pink Fir Apple, Primura, Ranger Russet, Ratte, Record, Red La Soda, Red Norland, Red Pontiac, Rooster, Russet Burbank, Russet Norkotah, Selma, Shepody, Sieglinde, Silverton Russet, Sirco,

Snowden, Spunta, Stobrawa, Superior, Umatilla Russet, Villetta Rose, Vivaldi, Vitelotte, Yellow Finn, Yukon Gold, Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Agronomists also call the plants producing such seeds "grain crops". The two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans.

The most important global edible seed food source, by weight, is cereals, followed by legumes, and nuts.

Cereals (or grains) are grass-like crops that are harvested for their dry seeds. These seeds are often ground to make flour. Cereals provide almost half of all calories consumed in the world. Botanically, true cereals are members of the Poaceae, the true grass family. Pseudocereals are cereal crops that are not grasses. Legumes, include beans and other protein-rich soft seeds. Nuts are botanically a specific type of fruit, but the term is also applied to many edible seeds that are not nuts in a botanical sense.

According to the botanical definition, nuts are a particular kind of seed.

Chestnuts, hazelnuts, and acorns are examples of nuts under this definition. In culinary terms, however, the term is used more broadly to include fruits that are not botanically qualified as nuts, but that have a similar appearance and culinary role. Examples of culinary nuts include almonds, coconuts, and cashews, Suitable nuts are Acorn, Almond, Beech, Brazil nut, Candlenut, Cashew, Chestnuts, including: Chinese chestnut, Japanese chestnut, Sweet chestnut, , Chilean hazel, Coconut, Egusi and other melon seeds, including: Colocynth, Malabar gourd, Pepita, Ugu,Hazelnuts, Filbert,Hickory, Pecan, Shagbark hickory, Indian beech, Kola nut, Macadamia, Malabar almond, Malabar chestnut, Mamoncillo, Mongongo, Ogbono, Paradise nut, Pili,

Pistachio, Walnuts, Black walnut, Water chestnut, pine nut. For the purpose of the present invention nuts include both the botanical nuts and the culinary nuts. Optionally the nut may be selected from the group consisting of chestnut, hazelnut, almond, coconut, cashew, Brazil nut, Pecan, Kola nut, Macadamia, Pistachio, Walnuts, Water chestnut, and pine nut. Optionally the nut may be selected from the group consisting of chestnut, hazelnut, almond, coconut, cashew, Walnuts, Water chestnut. Optionally the nut may be selected from the group consisting of chestnut, hazelnut, almond, coconut, and cashew.

In a preferred embodiment according to the invention and/or other

embodiments thereof the starch or starch containing food ingredient is a grain or tuber. Optionally, a grain or potato.

Optionally the starch or starch containing food ingredient is selected from the group consisting of rice, millet, teff, oat, buckwheat, chestnut, quinoa, amaranth, potato, bean, lentils, garbanzo beans, tapioca and/or a mixture thereof. Optionally the starch or starch containing food ingredient is selected from the group consisting of buckwheat, quinoa, and amaranth, teff, millet and/or mixtures thereof. The starch or starch containing food ingredient may provide dietary fiber, especially, oat, potato, whole grain, wheat and corn bran, as well as the prebiotic especially, wheat and barley.

Optionally the starch selected from the group consisting of potato, rice, brown rice, wheat, corn, barley, millet, teff, oat, buckwheat, sorghum, chestnut, quinoa, amaranth, tapioca, Garbanzo bean, giant bean, white bean, adzuki, lentils, Jerusalem artichoke and/or a mixture thereof.

Optionally the starch is selected from the group consisting of oat, buckwheat, quinoa, millets, teff, chestnut and amaranth and/or mixtures thereof.

Optionally the starch is selected from oat, potato, wheat and corn. These grains may provide dietary fiber. Optionally the starch is selected from wheat and barley. These grains may provide prebiotic.

Grains like buckwheat, quinoa, teff, millet and beans contain resistant sugars and fibres that support bacteria in the colon so they may also provide prebiotic. Resistant starch (RS) is related to benefits on human health. Research has proven resistant starch fermentation by intestinal fauna in the large intestine leads to an overall increase of intestinal microbial growth and total short chain fatty acids (SCFA), as a product of bacterial fermentation. RS also has the traditional benefits common to dietary fibers, i.e., it has lower caloric content than easily digestible starch. Grain or cereals are grasses (members of the monocot family Poaceae, also known as Gramineae) cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. Grains, such as maize, rice, wheat, barley, sorghum, millet, oats, rye, triticale, fonio, buckwheat, quinoa are products annually in great quantities. Other grains that are important include teff, wild rice, amaranth, and kaniwa. Several other species of wheat are also domesticated, such as spelt, einkorn, emmer and durum.

Cereals may include, finger millet, fonio, foxtail millet, Japanese millet, Job's tears, kodo millet, maize (corn), millet, pearl millet, proso millet, sorghum, Barley, oats, rice, rye, spelt, teff, triticale, wheat, wild rice, amaranth

(Amaranth family), buckwheat (Smartweed family), chia (Mint family), quinoa (Amaranth family, formerly classified as Goosefoot family).

Optionally the food product or method according to the present invention, comprises buckwheat. Buckwheat is highly nutritious, contains a well balanced amino acids composition, high level of dietary fibre, soluble

carbohydrate, significant levels of zinc, copper and manganese and is a good source of dietary rutin. The latter is unique for a (pseudo)cereal.

Rutin is an antioxidant that shows several heath effects such as inhibition of platelet aggregation, as well as decreasing capillary permeability, making the blood thinner and improving circulation.

Rutin, also called rutoside, quercetin-3-rutinoside and sophorin, is a citrus flavonoid glycoside found in buckwheat the leaves and petioles of Rheum species, and asparagus. Rutin is also found in the fruit of the Fava D'anta tree (from Brazil), fruits and flowers of pagoda tree, fruits and fruit rinds (especially citrus fruits (orange, grapefruit, lemon, lime)) and berries such as mulberry, ash tree fruits and cranberries. Its name comes from the name of Ruta graveolens, a plant that also contains rutin. It is believed that rutin inhibits platelet aggregation, as well as decreasing capillary permeability, making the blood thinner and improving circulation. Also rutin shows anti-inflammatory activity in some animal and in vitro models. Rutin inhibits aldose reductase activity. Aldose reductase is an enzyme normally present in the eye and elsewhere in the body. It helps change glucose into a sugar alcohol called sorbitol. Rutin also strengthens the capillaries, and, therefore, can reduce the symptoms of haemophilia. Rutin, as ferulic acid, can reduce the cytotoxicity of oxidized LDL cholesterol and lower the risk of heart disease. There is also some evidence that rutin can be used to treat hemorrhoids, varicosis, and microangiopathy. Rutin is also an

antioxidant, along with quercetin, acacetin, morin, hispidulin, hesperidin, and naringin. Hydroxyethylrutosides, synthetic hydroxyethyl acetylations of rutin, are used in the treatment of chronic venous insufficiency.

The daily intake of 100 g buckwheat flour covers 10% of the therapeutic rutin dose of 180-350 mg. These intakes may meet the demands of preventive nutrition. Buckwheat contains also fagopyritols, a group of phytochemicals that may have an important role in treating non-insulin- dependent diabetes mellitus. Optionally the food product or method according to the present invention, comprises quinoa. Quinoa, (Chenopodium quinoa) a pseudocereal, is an ancient grain known for its high protein content with a balanced amino acid profile relatively high fat and dietary fiber content as compared to cereals and a good source of folate and vit B. Optionally the food product or method according to the present invention, comprises amaranth. Amaranth (Amaranthus) has excellent nutritional composition. It is high in protein, 13-18% and an outstanding amino acid composition, with high quantity of the limiting amino acid lysine in which amaranth is comparable with soybeans. The high quantity of essential amino acids histidine and arginine are important for infant nutrition. Amaranth contains high amounts of unsaturated fatty acids and a very high amount of linoleic acid, amounts of calcium, magnesium, iron, potassium and zinc with a very good ratio calcium :phosphorus and is a good source of vitamin E.

The starches of quinoa, millet, teff and amaranth, garbanzo beans have very large granules, and when fermented provide a viscosity and stability that provides a desirable pasting profile in a cream. Their freeze-thaw profiles make them especially useful for frozen products. Optionally the food product or method according to the present invention, comprises millet. Optionally the food product or method according to the present invention, comprises teff. Optionally the food product or method according to the present invention, comprises garbanzo beans. Optionally the food product or method according to the present invention, comprises sorghum. Optionally the food product or method according to the present invention, comprises corn.

Sorghum, millet, corn and Coix are classified in the grass family Panicoideae. Teff and ragi are placed in a separate subfamily. Known millets are: pearl millet (Pennisetum glaucum), foxtail millet (Setaria italica), proso millet (Panicum miliaceum), barnyard millet (Echinochloa frumentazea), kodo millet (Paspalum sorobiculatum), little millet (Panicum miliare) and fonio (Digitaria exilis). Millets are a collection of different plants with small grains and different chemical and nutritional profiles. In general, they are valuable source of energy and minerals, including calcium, and beneficial especially for infants, lactating mothers, elderly and persons recovering after illness. Special qualities of finger millet like the high in fibre that slows digestions and makes it beneficial for patients with diabetes. Millet also contains a valuable level of methionine and aromatic amino acids that are deficient in most cereals. Fonio has twice the methionine level of that of eggs and makes it a complement to standard diet or important for vegans.

Teff is highly nutritious with a highly digestible protein, high mineral content and a very good source of calcium and iron.

Optionally the food product or method according to the present invention, comprises chestnut. Chestnut (Castanea) tree that provides fruit/seeds that are high in starch, minerals, vitamin C and GABA (gamma-amino-butyric acid, a neurotransmitter).

In a preferred embodiment according to the invention and/or any other embodiments the starch containing material is tapioca starch combined with another second starch containing material. This second starch containing material may improve the texture of the product and improve the nutritional value by increasing protein, and/or mineral composition. The second starch containing material is present in an amount of 0.3 % to 8%. Suitably tapioca is present in an amount 1 to 4%.

Tapioca is white and has a bland taste and acts as a thickener that supports well the gentle flavor of the composition. The second starch containing material is selected from the group of quinoa, teff, amaranth, millet,

buckwheat, chickpea, bean, lentil, almond or defatted flour of almond, sunflower, pumpkin, chia as well as other grains, nuts or seeds. Optionally the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, bean, lentil, almond or defatted flour of almond, sunflower, pumpkin, chia. Optionally the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, bean, lentil, almond or defatted flour of almond.

Optionally the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, buckwheat, chickpea, or almond. Optionally the second starch containing material is selected from the group of quinoa, teff, amaranth, millet, and buckwheat, Optionally the second starch containing material is selected from the group of quinoa, and buckwheat.

It is to be understood that the present invention envisions different

combination of different starch containing material. The combinations disclosed above are exemplary only and not meant to be limiting. It should be understood that mixtures of starches and starch containing material may be used for the purpose of the present invention and/or any embodiment thereof.

A suitable form of the starch containing material is in the form of a defatted flour. Defatted flour is the ground cake left after squeezing the oil out of a grain, nut or seed and is a protein and fiber rich material. The defatted flour has the advantage that it may be used to enrich the end product with protein and/or fibers and/or compounds like minerals and vitamins, normally stored in a grain, seed, bean or nut. Depending on the method of preparation the flour may contain even >50% protein leading to increase in protein content in the end product to 0.15%-4%. In one embodiment, sesame and/or sunflower seeds are added in the form of milk, oil or paste. In a preferred aspect, sesame paste, sesame milk, sesame oil, sunflower paste or sunflower oil is added in amount of 2-15% final fat content.

Optionally, different starch containing food ingredients may be combined to create a sweet, neutral or savoury taste. For example, the use or increasing the amount of pulses like chickpeas, sesame seed, or beans results in such a savoury taste. The savoury taste may be reinforced with the use of savory spices or vegetables before or after fermentation. Dietary fiber

Dietary fiber or sometimes roughage is the indigestible portion of plant foods having two main components:

• soluble (prebiotic, viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts, and

• insoluble fiber that is metabolically inert, absorbing water as it moves through the digestive system, easing defecation.

It acts by changing the nature of the contents of the gastrointestinal tract, and by changing how other nutrients and chemicals are absorbed. Soluble fiber absorbs water to become a gelatinous, viscous substance and is fermented by bacteria in the digestive tract. Insoluble fiber has bulking action and is not fermented.!^3] Although a major dietary insoluble fiber source, lignin may alter the fate and metabolism of soluble fibers.!^1]

Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose and many other plant components such as resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and

oligosaccharides. A novel position has been adopted by the US Department of Agriculture to include functional fibers as isolated fiber sources that may be included in the diet.

Food sources of dietary fiber are often divided according to whether they provide (predominantly) soluble or insoluble fiber. Plant foods contain both types of fiber in varying degrees, according to the plant's characteristics.

Plant sources of fiber

Legumes such as soybeans contain dietary fibers. Some plants contain significant amounts of soluble and insoluble fiber. For example plums (or prunes) have a thick skin covering a juicy pulp. The plum's skin is an example of an insoluble fiber source, whereas soluble fiber sources are inside the pulp. Optionally the food and/or method of the invention and/or any embodiment thereof comprises dates. Dates (Phoenix dactylofera) contain insoluble fiber and its dietary fibre is 6.4- 11.5%. Dates are rich in sugar (65-80% in the inverted form, fructose and glucose), rich in potassium, calcium, magnesium and iron, vitamins B l, B2 and niacin, and low in protein (2.3-5.6%) and fatty acids (0.2-0.5%). Optionally the food and/or method of the invention and/or any embodiment thereof comprises prunes. Optionally the food and/or method of the invention and/or any embodiment thereof comprises plums. Fruit like dates, prunes, plums, blackberries, figs, raisons, tomato, and also other fruits may be used in the form of puree or in the form of juice. Optionally the food and/or method of the invention and/or any embodiment thereof comprises dates. Optionally the food and/or method of the invention and/or any

embodiment thereof comprises plums. Optionally the food and/or method of the invention and/or any embodiment thereof comprises blackberries. Optionally the food and/or method of the invention and/or any embodiment thereof comprises figs. Optionally the food and/or method of the invention and/or any embodiment thereof comprises raisons. Optionally the food and/or method of the invention and/or any embodiment thereof comprises tomato. Optionally fruit like dates, prunes, and plums blackberries, figs, raisons, tomato, carrots, tomato, pineapple, mango, pumpkin blueberries, are present in an amount up to 20wt%, optionally up to 18wt%, optionally up to 15wt%, optionally up to 13wt%, optionally up to 10wt%, optionally up to 9wt%, optionally up to 8wt%, optionally up to 7wt%, optionally up to 6wt%, optionally up to 5wt%, optionally up to 4wt%, optionally up to 3wt%, optionally up to 2wt%, optionally up to lwt%. Optionally fruit is present in an amount of at least 0.5wt%, optionally fruit is present in an amount of at least 0.7wt%, optionally fruit is present in an amount of at least lwt%, optionally fruit is present in an amount of at least 1.5wt%. Optionally cocoa is used for a chocolate flavour. If the cocoa beans are added before fermentation, raw cocoa beans may be used.

Optionally the food and/or method of the invention and/or any embodiment thereof comprises plant food rich in soluble fiber. Soluble fiber is found in varying quantities in all plant foods, including: legumes (peas, soybeans, lupins and other beans), oats, rye, chia, and barley, some fruits and fruit juices (including prune juice, plums, berries, bananas, and the insides of apples and pears), certain vegetables such as broccoli, carrots, and Jerusalem artichokes, root tubers and root vegetables such as sweet potatoes and onions (skins of these are sources of insoluble fiber), psyllium seed husk (a mucilage soluble fiber), beet. Sources of insoluble fiber include: whole grain foods, wheat and corn bran, nuts and seeds, potato skins, flax and hemp seed, lignans, vegetables such as green beans, cauliflower, zucchini (courgette), celery, and nopal, some fruits including avocado, and bananas, the skins of some fruits, including kiwifruit and tomatoes. Optionally the food and/or method of the invention and/or any embodiment thereof comprises legumes peas, soybeans, lupins, oats, rye, chia, and barley, fruits, prune, plums, berries, bananas, apples pears, broccoli, carrots, Jerusalem artichokes, root tubers and root vegetables, sweet potatoes, onions, psyllium seed husk, or beet. Optionally the food and/or method of the invention and/or any embodiment thereof comprises peas, soybeans, lupins, oats, rye, chia, barley, prune, plums, berries, bananas, apples pears, broccoli, carrots, Jerusalem artichokes, sweet potatoes, onions, psyllium seed husk, or beet. Optionally the food and/or method of the invention and/or any embodiment thereof comprises peas, oats, chia, barley, prune, plums, berries, bananas, apples pears, or, carrots.

Optionally the food and/or method of the invention and/or any embodiment thereof comprises whole grain foods, wheat and corn bran, nuts and seeds, potato skins, flax seed, hemp seed, lignans, green beans, cauliflower, zucchini (courgette), celery, and nopal, avocado, and bananas, the skin of kiwifruit and the skin of tomatoes. Optionally the food and/or method of the invention and/or any embodiment thereof comprises wheat corn bran, flax seed and hemp seed, green beans, cauliflower, zucchini (courgette), celery, avocado, bananas, and the skin of tomatoes. Optionally the food and/or method of the invention and/or any embodiment thereof comprises wheat, corn bran, avocado, bananas, and the skin of tomatoes.

Fibers compounds with partial or low ferment ability include e.g. cellulose, a polysaccharide, hemicellulose, a polysaccharide, lignans, a group of

phytoestrogens, plant waxes, resistant starches. Fiber compounds with high fermentability include e.g., beta-glucans, a group of polysaccharides, pectins, a group of heteropolysaccharides, natural gums, a group of polysaccharides, inulins, a group of polysaccharides, oligosaccharides, a group of short-chained or simple sugars, resistant dextrins.

Optionally the amount of fiber in the product of the invention and/or any embodiment thereof is 0.3% to 10%. Optionally, the amount of fiber in the product of the invention and/or any embodiment thereof is 0.5% to 8%, optioanally 0.8% to 6%, optionally 1% to 4.%, optionally 1.2% to 3.5%, optionally 1.5% to 3.2%, optionally 1.8% to 3%, optionally 2% to 2.8%, optionally 2.2% to 2.5%.

Optionally the amount of fiber in the product is at least 0.3 gram per 100 kCal, optionally, at least 0.5 gram per 100 kCal, optionally, at least 0.8 gram per 100 kCal, optionally, at least 1.0 gram per 100 kCal, optionally, at least 1.2 gram per 100 kCal, optionally, at least 1.5 gram per 100 kCal, optionally, at least 2.0 gram per 100 kCal, optionally, at least 2.2 gram per 100 kCal, optionally, at least 2.5 gram per 100 kCal, optionally, at least 2.7 gram per 100 kCal, optionally, at least 3.0 gram per 100 kCal, optionally, at least 3.5 gram per 100 kCal, optionally, at least 4.0 gram per 100 kCal, optionally, at least 4.5 gram per 100 kCal, optionally, at least 5.o gram per 100 kCal. Probiotics

Optionally the fermenting organism is a probiotic. Preferred probiotics include Lactobacillus, Streptococcus, Bifidobacterium, Leuconostoc, Weissella,

Lactococcus. Optionally the fermenting organism may be yeasts.

Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: "Live microorganisms which when administered in adequate amounts confer a health benefit on the host". Lactic acid bacteria (LAB) and bifidobacteria are the most common types of microbes used as probiotics; but certain yeasts and bacilli may also be helpful. Probiotics are commonly consumed as part of fermented foods with specially added active live cultures; such as in yogurt, soy yogurt, or as dietary supplements.

Live probiotic cultures are available in fermented dairy products and probiotic fortified foods. Also, tablets, capsules, powders and sachets containing the bacteria in freeze dried form are also available. In a preferred embodiment according to the invention and other embodiments the fermenting organism is a probiotics strains selected from the group consisting of Lactobacillus,

Bifidobacterium, Lactococcus, Streptococus, Bacillus, or Saccharomyces.

Several species are active and available and may be selected from the group consisting of the species Lactobacillus rhamnosus sp, Lactobacillus casei sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus bulgaricus, Bifidobacterium infantis, Lactobacillus plantarum, Lactococcus lactis, Bifidobacterium animalis, Streptococcus thermophilus, Bacillus coagulans, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus reuteri, Saccharomyces boulardii. Preferably a probiotics strains selected from the group consisting of Lactobacillus rhamnosus sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus plantarum, Lactococcus lactis, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus

reuteriStreptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus delbrueckii subsp. delbrueckii,

Lactobacillus acidophilus , Bifidobacterium sp. , Lactobacillus casei ,

Lactobacillus fermentum, Lactobacillus kefiri, Lactobacillus gasseri,

Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus paracasei, Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus rhamnosus , Lactobacillus salivarius, Lactobacillus paracasei ssp. paracasei, Lactobacillus graminis, Lactobacillus corpophilus, Lactobacillus sanfransisco, Lactobacillus brevis, Lactobacillus pentosus, Lactobacillus corinoformis, Lactococcus lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis, Leuconostoc, Leuconostoc citreum, Leuconostoc paraplantarum, Leuconostoc mesenteroides, Leuconostoc paramesenteroides, Leuconostoc paramesenteroides ssp.

Dextranicum, Leuconostoc rafinolactis, Leuconostoc oenus, Weissella or the combination thereof.

Several subspecies are known to have probiotic properties and may be commercially available e.g. the subspecies selected from the group consisting of Bifidobacterium animalis DN-173 010, Streptococcus thermophilus, Bacillus coagulans GBI-30, 6086, Bifidobacterium LAFTI B94, Lactobacillus

acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Bifidobacterium animalis subsp. lactis BB-12, Bifidobacterium breve, Bifidobacterium infantis 35624, Bifidobacterium animalis subsp. lactis HN019 (DR10), Bifidobacterium longum BB536, Escherichia coli M-17, Escherichia coli Nissle 1917,

Lactobacillus acidophilus DDS-1, Lactobacillus acidophilus LA-5,

Lactobacillus acidophilus NCFM, Lactobacillus casei DN 114-001,

Lactobacillus casei Immunitas, Lactobacillus casei Defensis, Lactobacillus casei 431, Lactobacillus casei F19, Lactobacillus casei Shirota, Lactobacillus paracasei Stl l (or NCC2461), Lactobacillus johnsonii Lai, Lactobacillus LCI, Lactobacillus johnsonii NCC533, Lactococcus lactis L1A, Lactobacillus plantarum 299v, Lactobacillus reuteri ATTC 55730, Lactobacillus reuteri SD2112, Lactobacillus reuteri Protectis (DSM 17938, daughter strain of ATCC 55730), Lactobacillus rhamnosus ATCC 53013, Lactobacillus rhamnosus LB21, Saccharomyces boularalii and mixtures thereof. Some probiotics are tested as a mixture such as the mixture selected from the group Lactobacillus rhamnosus GR-1 & Lactobacillus reuteri RC-14; Lactobacillus acidophilus NCFM &

Bifidobacterium bifidum BB-12; Lactobacillus acidophilus CL1285 &

Lactobacillus casei LBC80R; Lactobacillus plantarum HEAL 9 & Lactobacillus paracasei 8700:2; Lactobacillus reuteri Prodentis (L. reuteri DSM 17938 & ATCC PTA 5289); Lactobacillus helveticus R0052 & Lactobacillus rhamnosus R0011; Lactobacillus casei var. rhamnosus MG001 & Lactobacillus;

acidophilus MG002 & Lactobacillus plantarum MG003 & Enterococcus faecium MG004. Lactobacillus bulgaricus G-LB-44, . Lactobacillus plantarum GE223, WiesseUa confusaGE213 Lactobacillus paracasei B41, Lactobacillus plantarum Bom 816, and Lactobacillus pentosus N3 , Lactococcus lactis

LAC309. It is to be understood that any of the mentioned probiotic is

envisioned in the present invention and/or embodiments thereof, either in single form or in combination with any of the mentioned probiotic. In a preferred embodiment according to the invention and/or other

embodiments thereof the pH of the food product is between 3.5 and 5.

Optionally the pH is between 3.7 and 4.8. Optionally the pH is between 3.8 and 4.7. Optionally the pH is between 3.9 and 4.6. Optionally the pH is between 4.0 and 4.5. It was found that the products of the present invention and/or any embodiment thereof have lower acidity than normal yoghurt but do not feel as sour as yoghurt and have a milder taste than dairy yoghurt. The lower pH increases the shelf life.

In a preferred embodiment the food composition according to the invention and/or other embodiments thereof comprises a nut -like material such as almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut. It was found that the presence nut -like material not only imparts a good flavor to the fermented food product, but it gives the food product also a very nice white color. Optionally the nut -like material is selected from the group of almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut. It is to be understood that combinations of the nut -like material are envisioned.

Optionally the nut -like material is selected from the group of almond, and/or coconut. It is to be understood that combination of almond and coconut is envisioned.

Coconut (Coco nucifera is highly nutritious and rich in fibre, minerals (iron, sodium, selenium, calcium, magnesium, phosphorus) and vitamins B, C, E and middle chain fatty acids, mainly lauric acid.). Laurie acid is converted in the body into monolaurin noted for its antiviral and antibacterial properties.

Coconut kernel and tender coconut water have numerous medicinal properties such, as antibacterial, a nt i fu n a l , antiviral, antiparasitic, antidermatophytic, antioxidant, hypoglycemic, hepatoprotective, immuno stimulant. Coconut water and coconut kernel contain microminerals and nutrients, which are essential to human health.

Almonds and other nuts such as peanuts macademia, hazelnuts, cashews, walnuts are nutritionally rich, free of cholesterol, high in protein and

unsaturated fatty acids, vitamins and minerals.

Coconut milk is the liquid that comes from the grated meat of a brown or mature coconut. It should not be confused with coconut water. Coconut milk generally contains l-5wt% of protein, l-5wt% of carbohydrate, 15-30wt% of fat. Young (green) coconut is harvested around the 9 month when the outside is still green and inside consists of mineral rich water and soft pulp. When ground the inside produces a paste of different composition than mature coconut.

As a source of coconut, it should comprise at least 50% coconut milk from brown coconut and not more than 50% of the coconut milk from green coconut. Optionally, the coconut material comprises at least 60%, at least 70%, or at least 80%, and at least 90% of brown coconut milk with the remainder green coconut milk. Mixing the green and brown coconut milk in different

proportions gives a product of high mineral, carbohydrate, fat, fiber and protein that can support bacterial and specifically, Lactobacillus fermentation. Optionally, the coconut milk is 100% brown coconut milk.

Almond milk is plant milk that is produced by grinding (previously soaked) almonds in a blender with water and then straining the almond pulp or flesh. Almond milk generally contains l-5wt% of protein, 5-15wt% of fat, and 5-

20wt% of carbohydrates. (Maybe lower as Commercial almond milks are lower in fat (from around 3%) and protein 0.7 %; they cannot produce a decent fermented product). Milk from cashew, peanut, macadamia, walnut, and hazelnut may be prepared in a similar way as almond milk.

Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almonds is present in an amount of 2 to 50wt%. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almonds is present in an amount of 5 to 30wt%. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 1- 15wt% of fat. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 2- 13wt% of fat. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 3- 12wt% of fat. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 4-l lwt% of fat. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 5-10wt% of fat. Optionally the coconut and/or almond is present in an amount that provides 6-9wt% of fat. Optionally the coconut, cashew, peanut, macadamia, walnut, hazelnut, and/or almond is present in an amount that provides 7-8wt% of fat. In one aspect, the method for providing a food composition of the present invention comprises adding buckwheat, quinoa, teff, millet, chickpea, amaranth and /or any combination thereof, preferably in the form of a flour, in an amount of 0.3 to 1.5wt% to a mixture of tapioca and/or rice to a total of starch concentration of 3-5wt%, preferably 4 to 4.5wt%, in a nut-milk and water mix with a fat content of 5- 15wt% prior to pasteurization and

fermentation. Preferably, the nut-milk and water mix is a coconut milk and water mix.

In another aspect, the method for providing a food composition of the present invention comprises adding tapioca in an amount of 0.5 to 2 wt% to buckwheat, quinoa, teff, millet, chickpea, and/or amaranth, preferably in a form of a flour, in an amount of 2-22 wt%, preferably 4 to 10wt%, in a nut-milk and water mix with a fat content of 2-15wt%. For example, tapioca is added in an amount of 0.5 to 1.5 wt% to buckwheat, quinoa, teff, millet, chickpea, and/or amaranth, preferably in a form of a flour.

Preferably, the nut-milk and water mix has a fat content of 5- 15wt%. More preferably, the nut-milk water mix is a coconut milk/water mix. In an embodiment the food composition according to the invention and/or other embodiments thereof comprises a prebiotic. Optionally probiotics are selected form the group consisting of inulin, beta-glucan, fibers, oligofructose, galactooligosaccharides mannan oligosaccharides, fructooligosaccharides, xylooligosaccharides polydextrose. Optionally the prebiotic is present in an amount of 0 wt% to 5wt%. Optionally the prebiotic is present in an amount of 0.1 wt% to 4.5 wt%, optionally in an amount of 0.2wt% to 4.2wt%, optionally in an amount of 0.3wt% to 4.wt%, optionally in an amount of 0.5wt% to 3.7wt%, optionally in an amount of 0.7wt% to 3.5wt%, optionally in an amount of 0.8wt% to 3.2wt%, optionally in an amount of 1.0wt% to 3.0wt%, optionally in an amount of 1.2wt% to 2.7wt%, optionally in an amount of 1.5wt% to 2.5wt%, optionally in an amount of 1.7wt% to 2.2wt%, optionally in an amount of 1.9wt% to 2.0wt%, Prebiotic

Prebiotics 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. Typically, prebiotics are carbohydrates (such as oligosaccharides), but the definition may include non-carbohydrates. The most prevalent forms of prebiotics are nutritionally classed as soluble fiber.

Known prebiotics may be selected from the group consisting of

fructooligosaccharides, oligofructose inuhn, galactooligosaccharides (GOS) and Mannan Oligosaccharides (MOS).

According to researcher there is a distinction between short-chain, long-chain, and full-spectrum prebiotics. Short-chain prebiotics, e.g. oligofructose, contain about 2-8 links per saccharide molecule, are typically fermented more quickly in the right-side of the colon providing nourishment to the bacteria in that area. Longer-chain prebiotics, e.g. Inulin, contain 9-64 links per saccharide molecule, and tend to be fermented more slowly, nourishing bacteria

predominantly in the left-side colon. Full-spectrum prebiotics provide the full range of molecular link-lengths from 2-64 links per molecule, and nourish bacteria throughout the colon, e.g. Oligofructose-Enriched Inulin (OEI).

Traditional dietary sources of prebiotics include soybeans, inulin sources (such as Jerusalem artichoke, jicama, and chicory root), raw oats, unrefined wheat, unrefined barley and yacon.

Top 10 Foods Containing Prebiotics

Prebiotic Fiber

Food

Content wt

Raw Chicory Root 64.6%

Raw Jerusalem Artichoke 31.5%

Raw Dandelion Greens 24.3%

Raw Garlic 17.5%

Raw Leek 11.7%

Raw Onion 8.6%

Cooked Onion 5%

Raw Asparagus 5%

Raw Wheat bran 5%

Whole Wheat flour, Cooked 4.8%

Raw Banana 1%

Fructooligosaccharides (FOS)

Fructooligosaccharides (FOS) also sometimes called oligofructose or

oligofructan, is a class of oligosaccharides used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially-prepared syrups. Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.

FOS can be produced by degradation of inulin, or polyfructose, a polymer of D- fructose residues linked by 6(2→1) bonds with a terminal a(l→2) linked D- glucose. The degree of polymerization of inulin ranges from 10 to 60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu-(Fru)_n (GF_n) and Fru_m (F_m), with n and m ranging from 1 to 7. This process also occurs to some extent in nature, and these oligosaccharides can be found in a large number of plants, especially in

Jerusalem artichoke and chicory. The main components of commercial products are kestose (GF2), nystose (GF3), fructosylnystose (GF4), bifurcose (GF3), inulobiose (F2), inulotriose (F3), and inulotetraose (F4).

The second class of FOS is prepared by the transfructosylation action of a 6- fructosidase of Aspergillus niger on sucrose. The resulting mixture has the general formula of GF_n, with n ranging from 1 to 5. Contrary to the inulin- derived FOS, not only is there 6(1→2) binding but other linkages do occur, however, in limited numbers.

Because of the configuration of their osidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, while contributing to the dietary fiber fraction of the diet.

Fructooligosaccharides are more soluble than inulins and are, therefore, sometimes used as an additive to yoghurt and other (dairy) products.

Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.

FOS is extracted from fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, barley, wheat, jicama, tomatoes, and leeks. The

Jerusalem artichoke and its relative yacon have been found to have the highest concentrations of FOS of cultured plants. Several studies have found that FOS promote calcium absorption in both the animal and the human gut. The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.

Optionally the FOS is present in an amount of 0wt% to 3wt%. Optionally the FOS is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of

1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.

Inulin s

Chemically defined as oligosaccharides occurring naturally in most plants, inulins have nutritional value as carbohydrates, or more specifically as fructans, a polymer of the natural plant sugar, fructose. Inulins are polymers composed mainly of fructose units, and typically have a terminal glucose. The fructose units in inulins are joined by a 6(2→1) glycosidic bond. In general, plant inulins contain between 20 and several thousand fructose units. Smaller compounds are called fructooligosaccharides, the simplest being 1-kestose, which has 2 fructose units and 1 glucose unit.

Inulin is typically extracted by manufacturers from enriched plant sources such as chicory roots or Jerusalem artichokes for use in prepared foods. Inulin promotes an increase in the mass and health of intestinal Lactobacillus and Bifidobacterium populations. As a prebiotic fermentable fiber, its metabolism by gut flora yields short-chain fatty acids which increase absorption of calcium, magnesium and iron. Plants that contain high concentrations of inulin include: Elecampane (Inula helenium), Coneflower Echinacea spp, Dandelion

(Taraxacum officinale), Wild Yam (Dioscorea spp.), Jerusalem artichoke (Helianthus tuberosus), Chicory (Cichorium intybus), Jicama (Pachyrhizus erosus), Burdock (Arctium lappa), Costus Saussurea lappa, Mugwort

Artemisia vulgaris, Onion (Allium cepa), Garlic (Allium sativum), Agave (Agave spp.), Leopard's-Bane Arnica montana, Yacon (Smallanthus

sonchifolius spp.), Camas (Camassia spp.).

Optionally the INULIN is present in an amount of 0wt% to 3wt%. Optionally the INULIN is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.

Galacto-oligosaccharides

Galacto-oligosaccharides (GOS), is also known as oligogalactosyllactose, ohgogalactose, oligolactose or transgalactooligosaccharides (TOS). GOS occurs in commercial available products such as food for both infants and adult, ranging from infant formula to biscuits to food for the critical ill. The

composition of the galacto-oligosaccharide fraction varies in chain length and type of linkage between the monomer units. Galacto-oligosaccharides are produced through the enzymatic conversion of lactose, a component of bovine milk. Because of the configuration of their osidic bonds,

galactooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. Therefore they reach the colon virtually intact. The human intestine contains about 300-500 different species of bacteria that can be divided into health-promoting ones, like Bifidobacteria and Lactobacilli and into harmful ones like Clostridia. The increased activity of these health-promoting bacteria results in a number of health-related benefits both directly by the bacteria themselves or indirectly by the organic acids they produce via fermentation. Examples of potential health -promoting benefits are inhibition of the growth of harmful bacteria, stimulation of immune functions, absorption of essential nutrients and syntheses of certain vitamins.

Galactooligosaccharides have been shown to be an excellent source for health- promoting bacteria such as Bifidobacteria and Lactobacilli. Many studies with infants and adults have shown that foods or drinks enriched with galactooligosaccharides result in a significant increase in Bifidobacteria. In

comparison with other oligosaccharides, the bifidogenicity for

galactooligosacchairdes was strongly shown.

Galacto-oligosaccharides support natural defences of the human body via the gut microflora indirectly by increasing a number of good bacteria in the gut and inhibiting the binding or survival of Escherichia coli, Salmonella

Typhimurium and Clostridia to the body, reducing the chances of getting infected, and directly by interaction with immune cells. For example, in infants the usage of galacto-oligosaccharides has been shown to have a potential role in allergy prevention and reduction of infectious diseases.

Galactooligosaccharide supplementation has also been shown to reduce symptoms of gastrointestinal dysfunction and reduce the number of days with cold or flu in stressed undergraduate students undergoing exams.

GOS stimulates the absorption of calcium. In humans it has been

demonstrated that the consumption of GOS significantly increases calcium absorption. In animal studies it has been demonstrated that administration of galacto-oligosaccharides results in more efficiently absorbed calcium and increased bone density, indicating the prevention of bone losses.

Galactooligosaccharides can also offer relief to constipation.

Optionally the GOS is present in an amount of 0wt% to 3wt%. Optionally the GOS is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.

Mannan-oligosaccharide MOS

Mannan-oligosaccharide MOS are widely used in nutrition as a natural additive. MOS has been shown to improve gastrointestinal health as well as overall health, thus improving wellbeing, energy levels and performance. Most MOS products, particularly those that have been scientifically reviewed, derive from the cell wall of the yeast, Saccharomyces cerevisiae.

MOS affects bacterial attachment in the intestinal tract. In controlled studies with chickens a reduction in the prevalence and concentration of different strains of salmonella as well as E. coli was reported. Reductions in E. coli were also reported by several other researchers. Further research has shown a reduction in Clostridia, another common intestinal pathogen. Research has shown increased production of enzymes such as; maltase, leucine

aminopeptidase, and alkaline phosphatase with MOS.

Optionally the MOS is present in an amount of 0wt% to 3wt%. Optionally the MOS is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of 0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%. β-Glucans (beta-glucans) are polysaccharides of D-glucose monomers linked by β-glycosidic bonds. 6-glucans are a diverse group of molecules that can vary with respect to molecular mass, solubility, viscosity, and three-dimensional configuration. They occur most commonly as cellulose in plants, the bran of cereal grains, the cell wall of baker's yeast, certain fungi, mushrooms and bacteria. Some forms of beta glucans are useful in human nutrition as texturing agents and as soluble fiber supplements. Research has shown that insoluble (1,3/1,6) 6-glucan, has greater biological activity than that of its soluble (1,3/1,4) β-glucan counterparts. The differences between 6-glucan linkages and chemical structure are significant in regards to solubility, mode of action, and overall biological activity.

It is now commonly known and accepted by the EFSA that the consumption of beta-glucans reduces blood cholesterol concentrations.

Optionally the beta-glucan is present in an amount of 0wt% to 3wt%.

Optionally the beta-glucan is present in an amount of 0.1 wt% to 2.9 wt%, optionally in an amount of 0.2wt% to 2.7wt%, optionally in an amount of

0.3wt% to 2.5wt%, optionally in an amount of 0.5wt% to 2.3wt%, optionally in an amount of 0.7wt% to 2.2wt%, optionally in an amount of 0.8wt% to 2.0wt%, optionally in an amount of 1.0wt% to 1.8wt%, optionally in an amount of 1.2wt% to 1.6wt%, optionally in an amount of 1.3wt% to 1.5wt%.

In a preferred embodiment the food composition according to the invention and other embodiments may comprise fruit and/or other additions. Fruit may give a desired flavor, pectins, minerals and vitamins to the product as well as a desired color. Fruit or vegetables may be optionally added before the

fermentation to support bacterial growth and add specific taste properties to the product. Optionally the fruit in the product is fermented.

In a preferred embodiment the food composition according to the invention and other embodiments is a drink or a spoonable food composition. Optionally the viscosity of the food product is between 100-2000000 cP at a temperature of 25°C (Brookfield, rotation speed 12 rpm, spindle No. 3 or 4). Optionally, the viscosity of the food product is in a drinkable form and is 200- 2000 cP (spindle No. 3). Optionally, the viscosity of a spoonable product is 20000-2000000 cP. , Optionally, the viscosity of a spoonable product is 20000-200000 cP (spindle No.4). In another aspect of the invention a method to produce a food composition is provided. The method comprises the steps

(a) mixing a starch or starch containing food ingredient with a water or a water containing fluid in a ratio of 1/99 to 15/85 (by volume) ;and

Optionally grinding the starch containing food ingredient

(b) heating the mix of starch or starch containing food ingredient and water or a water containing fluid;

(c) adjusting the heated mix to a temperature suitable for fermenting

(d) inoculating the cooled down mix with a fermenting organism

(e) fermenting the heated mix containing the starch containing food ingredient.

Hence, provided is a method to produce a food composition comprising the steps of:

(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 (v/v).

(b) heating the mix of water or water-containing fluid and starch or starch containing food ingredient

(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 mix. When using starch containing food ingredient, such as seed, flake, or puff and not in the form of a flower, a grinding step may be needed. This grinding step may be before the heating but may also be performed during or after heating. Optionally, the grinding is starting before the heating, during the heating and continues after the heating. Optionally, after grinding and/or heating, a filtration step is included.

Filtration ensures a smooth texture.

Optionally the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 2/98. Optionally the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 5/95. Optionally the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 7/93. Optionally the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 10/90. Optionally the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 12/88. Optionally the starch containing food ingredient is mixed with water or fluid containing water in a ratio of 14/86.

Optionally the temperature for fermentation is between 15 and 45°C.

Optionally the temperature for fermentation is between 20 and 42°C.

Optionally the temperature for fermentation is between 25 and 40°C.

Optionally the temperature for fermentation is between 27 and 37 ^°C.

Optionally the temperature for fermentation is between 30 and 35 ^°C.

Optionally the temperature for fermentation is between 32 and 33 °C.

Optionally the mix of water or water containing fluid and starch containing food ingredient is heated for 10 seconds to 5 hours. Optionally the mix of water or water containing fluid and starch containing food ingredient is heated at a temperature of between 80°C and 120°C. Optionally the mix of water or water containing fluid and starch containing food ingredient is heated between 1 minutes and 1 hour. Optionally the mix of water or water containing fluid and starch containing food ingredient is heated between 2 minutes and 45 minutes. Optionally the mix of water or water containing fluid and starch containing food ingredient is heated between 85°C and 115°C. Optionally the mix of water or water containing fluid and starch containing food ingredient is heated 90°C and 110°C. Optionally the mix of water or water containing fluid and starch containing food ingredient is heated between 95°C and 105°C. Suitably asteurization is used. Suitably 10-60 seconds at 90-120^°C, or 20-50 seconds at 90-120^°C, or 30-40 seconds at 90-120^°C is used. For example, the continuous plate Pasteurization uses 30 sec at 100^°C. Or pasteurization regimes for milk pasteurization, for example, 3 minutes at e.g. 80-90^°C.

Optionally, the mix is heated under pressure.

Optionally the starch containing food ingredient is in the milled, or ground form or in the form of a flour, puffs or flakes. Optionally the starch containing food ingredient is in the form of flour.

Optionally the starch containing food ingredient is a grain or tuber, potato. Optionally the starch containing food ingredient is selected from the group consisting of rice, millet, teff, oat, buckwheat, chestnut, quinoa, amaranth, potato, chickpea, tapioca or a mixture thereof. Optionally preferably the starch containing food ingredient is selected from the group consisting of buckwheat, quinoa, teff, chickpea and amaranth.

Optionally the starch or starch containing food ingredient is tapioca.

Optionally the starch or starch containing food ingredient is a waxy tapioca

It should be understood that the product and/or method of the invention may comprise or use isolated starch from a grain, nuts, seeds, legumes, pulses or /tuber or may comprise or use at least part of a grain, nuts, seeds, legumes, pulses or /tuber. The grain, nuts, seeds, legumes, pulses or /tuber may in a dried, milled, grinded, or extracted form. The grain, nuts, seeds, legumes, pulses or /tuber may in the form of a flour, puffed or in a flake form.

Optionally the starch or starch containing food ingredient is fermented with a probiotic. Preferably the starch or starch containing food ingredient is fermented with a organism selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium, Leuconostoc, Weissella, Lactococcus.

Optionally the fermenting organism is a probiotic strains selected from the group consisting of Lactobacillus, Bifidobacterium, Lactococcus, Streptococus, Bacillus, or Saccharomyces. Several species are active and available and may be selected from the group consisting of the species Lactobacillus rhamnosus sp, Lactobacillus case sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus bulgaricus, Bifidobacterium infantis, Lactobacillus

plantarum, Lactococcus lactis, Bifidobacterium animalis, Streptococcus thermophilus, Bacillus coagulans, Bifidobacterium longum, Bifidobacterium breve, Lactobacillus reuteri, Saccharomyces boulardii. Preferably a probiotics strains selected from the group consisting of Lactobacillus rhamnosus sp, Lactobacillus johnsonii sp, Lactobacillus acidophilus sp, Lactobacillus plantarum, Lactococcus lactis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis Lactobacillus reuteri. [Several subspecies are known to have probiotic properties and may be commercially available.

Optionally the fermenting organism is selected from the group consisting of Bifidobacterium animalis DN- 173 010, Streptococcus thermophilus, Bacillus coagulans GBI-30, 6086, Bifidobacterium LAFTI B94, Lactobacillus

acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Bifidobacterium animalis subsp. lactis BB- 12, Bifidobacterium breve, Bifidobacterium infantis 35624, Bifidobacterium animalis subsp. lactis HN019 (DR10), Bifidobacterium longum BB536, Escherichia coli M- 17, Escherichia coli Nissle 1917,

Lactobacillus acidophilus DDS- 1, Lactobacillus acidophilus LA-5,

Lactobacillus acidophilus NCFM, Lactobacillus casei DN 114-001,

Lactobacillus casei Immunitas, Lactobacillus casei Defensis, Lactobacillus casei 431, Lactobacillus casei F 19, Lactobacillus casei Shirota, Lactobacillus paracasei St 11 (or NCC2461), Lactobacillus johnsonii Lai, Lactobacillus LC I, Lactobacillus johnsonii NCC533, Lactococcus lactis L1A, Lactobacillus plantarum 299v, Lactobacillus reuteri ATTC 55730, Lactobacillus reuteri SD2112, Lactobacillus reuteri Protectis (DSM 17938, daughter strain of ATCC 55730), Lactobacillus rhamnosus ATCC 53013, Lactobacillus rhamnosus LB21, Saccharomyces boulardii and mixtures thereof. Some probiotics are tested as a mixture such as the mixture selected from the group Lactobacillus rhamnosus GR- 1 & Lactobacillus reuteri RC- 14; Lactobacillus acidophilus NCFM &

Bifidobacterium bifidum BB-12; Lactobacillus acidophilus CL1285 &

acidophilus MG002 & Lactobacillus plantarum MG003 & Enterococcus faecium MG004, Bifidobacterium adolescentis SPM1005 and Reuter ATCC 15703™..

Optionally the fermenting bacteria is a mix of fermenting bacteria. Optionally the fermenting bacteria is a mix of bacteria selected from the group consisting of Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, and

Streptococcus thermophilus .

Optionally, the fermenting organism is Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus, Bifidobacterium bifidum,

Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis and Streptococcus thermophilus.

Optionally, L. lactis cremoris, L. lactis lactis, L. lactis diac

Optionally fermentation is performed until a pH is reached between pH 3.5 and 5.5. Optionally fermentation is performed until a pH is reached between pH 3.8 and 5. Optionally fermentation is performed until a pH is reached between pH 4.0 and 4.8. Optionally fermentation is performed until a pH is reached between pH 4.2 and 4.4. Optionally fermentation is performed until pH is reached between 3.5 and 4.15. In a preferred embodiment according to the invention and/or other

Amylase is an enzyme to hydrolyze starch. Normally amylase acts on soluble starch, amylose, glycogen and other a- 1, 4-dextran by hydrolyzing a-1, 4- glucosidic bond. Optionally the amylase is selected from the group consisting of alpha amylase, beta-amylase, glucoamylase or the mixture thereof. Suitable amylases are commercially available.

Protease is an enzyme that degrades proteins and makes available the starch granules and other ingredients. Amylase, protease and lipase activity is developed during germination so malted seeds can optionally be used as a source of enzymes as they are widely used in beer production. Such activity may also be prepared by soaking the grain for 1 to 4 days and then using the filtrate or the sprouted grain. Such combination of enzyme activity is found in human saliva as the inca's included chewing the grain as a part of their method for preparation of gruel.

Amylase can be sorted into high-temperature amylase, middle-temperature amylase and low-temperature amylase according to the optimal reaction temperature. The optimal temperature for high-temperature amylase is in the range of 95°C-97°C, and the effective temperature is in the range of 90°C- 100°C. Some high-temperature amylases have optimal temperature in the range of 90°C-95°C, but can still perform as a catalyst under 105°C. Examples

Example 1 Seeds ^cooked^milled-^fermented

The product is prepared with buckwheat, quinoa, or amaranth. The

buckwheat, quinoa, or amaranth seeds are cleaned, rinsed and pasteurized for

10- 20 min in an autoclave in a mixture with water and 12.5%, 4%, or 8%. buckwheat, , quinoa, or amaranth and the remainder water.

After pasteurization, when the starch is gelatinized the material is cooled and milled to a fine mass and is subjected to a fermentation with L. bulgaricus, and S. thermophilus or with a mixture of L. bulgaricus, and S. thermophilus B. bifidus and L. acedophillus . Alternatively the heated mixture may be fermented with a mixture of Lactobacillus bulgaricus, Lactobacillus

acidophilus, Lactobacillus casei sp. rhamnosus, Bifidobacterium bifidum,

Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, and Streptococcus thermophilus. Or

alternatively, the heated mixture is fermented with a mixture of S.

thermophilus, L. acidophilus, L. casei, L. delbrueckii subsp. bulgaricus, L.

rhamnosus, and Bifidobacterium bifidum. Varying the cultures provides different taste and texture.

The product obtained is healthy, appropriate for the celiac and lactose intolerant persons, high in minerals and high value protein, vitamins, beta- glucan and specific proteins of buckwheat and high in rutin when buckwheat is used that confers a cholesterol lowering effect, also rich in unsaturated fatty acids and antioxidants. It has both probiotic and prebiotic properties. Product was spoonable. For a drink lower amounts of seeds may be used such as lower than 5%. Example 2 Add fruit after fermentation

The same product was made as in example 1 however after the fermentation fruit was added. Fruit puree of plum, mango, blackcurrant, forest fruit, pineappel, were added in concentration of 8-20%. Plum jam (sugar free) is mixed (8%) to result in a sweetened product. Tomato puree was added at 5 and at 8% to produce a savory product.

Example Add fruit prior to fermentation

As in example 1 but to the mix prior to pasteurization and fermentation mango puree (6% and 12%), date pure (8%) or blackcurrant puree are added (6 %, 12%).

Alternatively, Tapioca starch 3.3% and rice flour 0.3% are mixed with water and coconut milk is added to concentration 10%. To the mixture the purees as described above are added.

Coconut milk in an amount to final fat 5% is mixed with (1) buckwheat or (2) teff flour, or (3) tapioca at 3.3% and mixed with rice flour at 0.3%. To the mix is added date puree 6.2% (puree of 40% dates in water). The mix is pasteurised and after cooling is inoculated with starter culture. The products have a pH between 4.05 and 4.2 and energy value of 70 to 80kcal/100g. The tapioca product is of pink -brownish in colour, and has a buttery flavor with date flavour and a texture of a spoonable yoghurt. The buckwheat product is off- white with the texture of a thick smoothie and tastes like a harmonious blend of yoghurt, dates and some nuttiness from the buchwheat. The teff product has a buttery and date flavour and the texture is hick. It is relatively light as fat content is only 5%. Richer products with higher fat content are prepared in the same way. Instead of date pure, date paste which looks like a block made of compressed dates, may be used. Together with the tapioca (3.3%) and rice (0.3%) it produces a spoonable yoghurt very similar to the date puree example. Example 3 Co-fermenting with coconut milk

3. a. Fermented product was made as in example 1 however the buckwheat, quinoa, teff, oat, chestnut, millet, or chestnut was mixed with coconut milk before pasteurization in an amount to result in 2.5 to 16% final fat content. Higher fat content are used also to provide a spreadable cream-cheese like product. After gelatinization (heating; 20-30 minutes in an autoclave) the material is milled and sieved if needed or desired to provide a smoother product and subjected to fermentation as described in example 1. 3.b. Use of flour with and without coconut milk

Two preparations are made with 7.5% oat, buckwheat flour or quinoa flour stirred with water. To one 6% coconut milk (17% fat) was added. The mixtures were pasteurized (20 minutes in autoclave) and cooled. Starter cultures (see example 1) were added and the mixtures are incubated. At the end of fermentation of oat pH was 4.15 (with coconut milk) and 4.23 (no coconut). The product with coconut was whiter, more tangy, more aromatic and lighter in texture than the product that was prepared without coconut milk. Similar results were obtained for the quinoa or buckwheat preparations. 8% quinoa flour is mixed with coconut milk diluted at 0.8%; 1.7% or 3.4% end fat from coconut, and then pasteurized and fermented as above. End pH was between 3.88 and 4.15. Combinations of starter cultures and dilutions were made: L. bugaricus and S. thermophilics; L. bugaricus and S. thermophilus, L.

acidophilus and L. casei 431. Fermentation was continued till pH in the range of 3.88 to 4.15. All products with added coconut were lighter, creamier and had yoghurt flavour as opposed to the controls without coconut milk. Best flavour and texture was obtained with the 3.4% coconut fat with the texture of spoonable yoghurt.

3.C. Fermented quinoa and almond milk. 7.5% quinoa seeds are ground and filtered to prepare milk. Similarly, 8% almonds are ground and filtered. The milks are mixed 1: 1, pasteurized and inoculated to ferment to a drink. End pH of the product was 4.43. The drink was thin, pleasant texture, white and tangy with pleasant flavour. 3.d. Prepare fermented product with coconut milk from quinoa flakes.

A mixture of 12.5% quinoa flakes in water is milled to a smooth mix. After cooking the mix is milled again and coconut milk is added. The fermentation is completed and the pH was measured 4.05. The product had protein content 1.41±0.04%, fats 0.5 ± 0.1% of which 78.6% saturated, 10.1% mono- unsaturated, 11.2 % poly unsaturated and 2.0% omega-3 fatty acids;

carbohydrates 5.04+0.04.%, 0.27±0.02% ash, lactobacillus of l. lxlOE9, and calculated energy value of 30.3 kcal. As a result of the fermentation the quinoa flavour is milder to virtually not detected, the product is fresh and light. 3.e. Example: use of defatted seed or nut powder

Defatted almond or sunflower powder is mixed with the starch-containing component at 2 and 4% to the preparation. If a drink is prepared, adding the powder results in a thicker product with smoothie-like slightly grainy texture and yoghurt -like taste. On storage the product thins down and the fibers contributing to a grainy structure get smoother.

Defatted sunflower and almond powder of the following composition is used:

Data per lOOg powder Sunflower defatted Almond defatted

Energy kcal 310 397

Carbohydrates 10 4.24

Fat 2 15.9

Of which saturates 0.5

Protein 55 53

Fibers 20 21.2 3.f. Example Combination with tapioca and /or rice flour and 2.5% fat drink Buckwheat flour is mixed with coconut milk (contributing to end 2.5% fat), and tapioca flour of 1-2 %, rice flour 0.3% heated to gel, cooled, added starter and fermented, cooled and stored. The result is a refreshing drink with yoghurt flavour. The same is done with quinoa, teff, oat, millet, chestnut flour instead of buckwheat flour.

3. g. Example other flours with coconut to 5% end fat

The flour can be teff, quinoa, millet, amaranth, chickpea, or buckwheat.

As above in 3f, and the coconut milk is contributing to 5% fat content. The drink is more aromatic and richer than the 2.5% fat drink of example 3f, presumably due to the higher coconut milk content. The products show differences in taste and in appearance. Amaranth product does not show sineresis. Chestnut product is pinkish and more grainy than the others and can be filtered for smoothness.

3.h. Example spoonable from teff, buckwheat, quinoa flour and end 10%

coconut fat

(White) Teff (4 %) flour is added to coconut milk at end fat from milk 10%, mixed vigorously and heated to gel, pasteurized, cooled and fermented adding starter cultures. Results are thick and creamy products with white to off-white colour, smooth creamy texture and nice yoghurt flavour. Darker teff flour results in a darker product.

Teff is substituted with buckwheat, millet, quinoa, chestnut,

garbanzo/chickpea flour. If using chickpea flour is filtered and used in 2, 6 or 10%, the product has increasingly a more savoury taste. On storage the products show good stability. Millet product shows some sineresis. 3. i. Example combination flour with tapioca spoonable

Either of buckwheat flour, 2.6%; teff 3.6 %, quinoa 4 % are mixed with tapioca 1% and coconut milk to an end concentration of 10% fat. Mixing, gelatinization, pasteurization and fermentation with starters produce a off- white product with an excellent texture and tangy yoghurt taste. The product is not slimy or gelly, has a smooth to slightly grainy mouth feel, keeps well at cooling with negligible sineresis or change of appearance even without addition of hydrocolloids. A product with a thicker texture is prepared with this procedure if the flour content is increased. This is an example of improving pasting texture of a fermented product in a mix of buckwheat, teff and quinoa with tapioca starch without the use of gums.

Summary garbanzo beans results:

Garbanzo Garbanzo 1% Garbanzo 1% Garbanzo 4% 2% Rice 0.5% Rice 0.5% Rice 0.5%

Rice 0.5% Tapioca 3% Tapioca 3% Tapioca 2%

Tapioca

2.5%

Coconut Protein

milk Fat% 2 0.6%;

slightly

bland, thick

and easy to

break gel

Coconut Protein 0.9%,

milk Fat% 6 nice texture

and taste of

yoghurt

Coconut Protein 1.2%

milk Fat% Thick and

10 creamy, smooth with

slight

garbanzo

smell

Coconut Off-white, milk Fat% 6 smooth, some sineresis, slightly heavy beany taste (decreases on storage)

3. j.A fruit puree of (10%) or more mango or forest fruit is added to the cooled product 3. i. and makes a nice dessert. It can be mixed with fermented product or kept unmixed on the bottom. In another example, spices including freshs and mini plants (Koppert Cress) are cut and mixed with any of the

preparations to produce a very special spicy flavour mix.

4. Example: Co-fermentation with fruit or vegetables

Preparation of a co-fermented drink

Composition A: coconut milk (2.5% end fat content), tapioca starch 1.5%, rice flour 0.5%, glutenous rice flour 1.5%, glucose or tapioca or rice syrup of glucose equivalent of 2.5%, Ca Cl2.2H2O.12% and pectin 0.15% and component 4. a, b or c. The mix is pasteurized, cooled and inoculated with a starter culture of L. bulgaricus and S. thermophilus . Resulting product is a drink of pH 3.8 to 4.4.

4. a. dates

Dates without the pit (30%) are weighed and mixed with hot water and pasteurized at 90 degrees for 10 minutes. The mix is added to end

concentration of composition 4% or 10% dates to Composition A. After reaching H 3.9 the product is cooled and stored. It is a thick drink with pleasant flavour and refreshing taste. In another example, the dates are added as syrup to composition A in the desired equivalent (For the syrup dates are cooked at 80 degrees for 1 to 2 hours and then filtered for a clear syrup).

4.b. Similarly, to Composition A is added pumpkin paste at equivalent of 10% raw (gray) pumpkin in end recipe to produce a pleasant drink with milky yellow colour and pH 4.2. The paste is made by cooking at 80-90 degrees and subsequent pureeing. Instead of pumpkin, carrots are used to prepare the puree. Carrots can be white, orange and purple that determines the end product colour.

4. C. Example with raw cacao

To the mix above instead of dates or pumpkin 0.1 % raw cacao is added before the pasteurization and fermented with starter culture. The product is a drink of chocolate colour, sour and specific cacao taste.

Example 5:

The same product was made as in example 1 however buckwheat seeds were subjected to the action of starch degrading enzymes after gelling and before fermentation. Several options were investigated to reduce viscosity:

5. a. Use of soaking and sprouting: Buckwheat or quinoa flour is soaked for 2-6 hour in water and subsequently processed as in example 1 or 3. The soaked product has more flavour, is less grainy.

5.b. Use of sprouting

Buckwheat is sprouted according to known procedures. Buckwheat flour is mixed with fresh buckwheat sprouts 1: 1, ground, water is added and is incubated at 40 degrees C for 1.25 hr. End pH is 6.02. The mix is of thinner texture, is pasteurized, cooled and inoculated with starter cultures.

Alternatively, before pasteurization coconut milk calculated at 10% end fat is added and mix is fermented. The product is thick, aromatic and yoghurt like. 5.C. Use of amylase

alpha, beta fungal amylase (Beerzyme, Erbscloh)

Quinoa seeds are cleaned, cooked in water (25%) and milled. To the mix cooled to 43 degrees C and alpha beta amylase is added and incubated with

occasional stirring for lhr. The mix is pasteurized to inactivate the enzymes. To part of the mix coconut milk is added at 5% and 10% end fat, pasteurized and proceed as above. Enzyme hydrolysis is used also for buckwheat. Mixtures are inoculated with organisms as in example 1. At the end of fermentation pH is between 4 and 4.3.

5.d. Use of soda; NaHCOe. Small amounts of soda to oat or quinoa flour of 8 % in water are added prior to heating to keep the pH above 8 and is cooked for 20 min to 2 hours. At the end coconut milk is added at end concentration of 5 or 10 % fat. After adjusting the temperature, starter cultures are added and the mix is incubated to reach desired pH. The products pre-treated with soda show a deeper, slightly nutty taste and a smoother texture.

Example 6

The same product was made as in example 1 however the cooked buckwheat is subjected to L. plantarum in a mixture with L. bulgaricus and S.

thermophilus .

10% quinoa flour is prepared as above and incubated at temperature not higher than 37 degrees C for 1-3 hour. Then the temperature is raised to 44 degrees to a pH reaching 4.3. Product is left to cool to room temperature for 40 min and then refrigerated. Incubation with L. plantarum and L. rhamnosus at 37 degrees. The mix gives a buttery pleasant flavor as opposed to the bready flavor of only L. plantarum fermentation. Table 1: Probiotic strains

Claims

1. Food composition comprising a fermented starch in amount of up to 15 wt% and 0.1 to 10 wt% of a fermenting organism.

2. Food composition according to claim 1 wherein the starch is a starch from grain nuts, seed, legume, pulse, or tuber.

3. Food composition according to claim 1 or 2 wherein the starch is selected from the group consisting of rice, millet, teff, oat, buckwheat, chestnut, quinoa, amaranth, potato, sorghum, tapioca or a mixture thereof, preferably selected from the group consisting of buckwheat, quinoa, teff and amaranth.

4. Food composition according to any of claims 1 to 3 wherein the fermenting organism is a probiotic, preferably selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium, Weissella,

Leuconostoc, Pediococcus, preferably selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium.

5. Food composition according to any of claims 1 to 4 wherein the pH is between 3.5 and 5, preferably between 3.8 and 4.2.

6. Food composition according to any of claims 1 to 5 comprising almond cashew, peanut, macadamia, walnut, hazelnut, and/or coconut, preferably in an amount to provide 2-15wt% of coconut cashew, peanut, macadamia, walnut, hazelnut, and/or almond fat.

7. Food composition according to any of claims 1 to 6 comprising a prebiotic, preferably selected form the group consisting of inulin, beta-glucan, fibers, oligofructose, galactooligosaccharides mannan oligosaccharides, fructooligosaccharides, xylooligosaccharides polydextrose.

8. Food composition according to any of claims 1 to 7 wherein the food composition is a drink or a spoonable food composition.

9. Method to produce a food composition comprising the steps of:

(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 mix.

10. Method according to claim 9 wherein a grinding step and/or a filtering step is present.

11. A method according to claim 9 or 10 wherein the mix of water or water-containing fluid and starch or starch containing food ingredient is heated for 10 minutes to 3 hours, preferably at a temperature of between 80°C and 120°C.

12. A method according to any one of claims 9 to 11 wherein the starch containing food ingredient is grain, nuts, seeds, legume, pulse or tuber, preferably in the milled, or grinded form or in the form of a flour, puffs or flakes.

13. A method according to any of claims 9 to 12 wherein the starch containing food ingredient is selected from the group consisting of rice, millet, teff, oat, buckwheat, chestnut, quinoa, amaranth, sorghum, potato, corn, tapioca or a mixture thereof, preferably selected from the group consisting of buckwheat, quinoa, and amaranth.

14. A method according to any of claims 9 to 13 wherein the water containing fluid is a milk from coconut cashew, peanut, macadamia, walnut, hazelnut, and/or almond .

15. A method according to any of claims 9 to 14 wherein the starch containing food ingredient is fermented with a probiotic, preferably with an organism selected from the group consisting of Lactobacillus, Streptococcus, Bifidobacterium, Weissella, Leuconostoc and Pediococcus, more preferably selected from the group consisting of Lactobacillus, Streptococcus and

Bifidobacterium.

16. A method according to any of claims 9 to 15 wherein the

fermentation is performed until a pH is reached between pH 3.5 and 5.5, preferably until a pH is reached between 3.8 and 4.5.

17. A method according to any of claims 9 to 16 wherein almond, cashew, peanut, macadamia, walnut, hazelnut, and/or coconut is added, preferably before the fermentation step, more preferably before the heating step.

18. A method according to any of claim 9 to 17 wherein starch degrading enzymes are added, preferably before the fermentation step.

19. A method according to any of claim 9 to 18 wherein fruit or vegetable puree or paste is added in an amount of 3 to 20 wt,% preferably before the fermentation step.

20. A method according to any of claims 9 to 19 wherein buckwheat, quinoa, teff, millet, chickpea, amaranth and /or any combination thereof, preferably in the form of a flour, is added in an amount of 0.3 to 1.5wt% to a mixture of tapioca and/or rice to a total of starch concentration of 3 to 5 wt%, preferably 4 to 4.5wt%, in a nut-milk and water mix with a fat content of 2- 15wt% prior to pasteurization and fermentation.

21. A method according to any of claims 9 to 19 wherein tapioca in an amount of 0.5 to 2 wt% is added to buckwheat, quinoa, teff, millet, chickpea, and/or amaranth, preferably in a form of a flour, in an amount of 2-22wt%, preferably 4 to 10 wt%, in a nut-milk and water mix with a fat content of 2- 15wt%.

22. Method according to claim 21, wherein tapioca is added in an amount of 0.5 to 1.5 wt%.

23. Method according to any one of claims 20 to 22, wherein the nut- milk and water mix has a fat content of 2-15wt%.

24. Method according to any one of claims 20 to 23, wherein the nut- milk and water mix is a coconut milk and water mix.

25. Method according to any one of claims 9 to 24, wherein sesame paste, sesame milk, sesame oil, sunflower paste or sunflower oil is added in an amount of 2-15% final fat content.