Legume/grain based food product with prebiotic/probiotic source

• US 10,045,553 B2
• Filed: 12/16/2015
• Issued: 08/14/2018
• Est. Priority Date: 12/18/2014
• Status: Active Grant

• Current Assignee: Mark M. Sterner
• Original Assignee: Mark H. Sterner
• Inventors: Sterner, Mark H., Sterner, Mark M., Deshmukh, Deepa S.
• Primary Examiner(s): Berke-Schlessel, David W
• Application Number:
  US14/971,821
• Publication Number:
  US 20160175368A1
• Time in Patent Office: 972 Days
• Field of Search: None
• CPC Class Codes: A23L 11/01 Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting A23L11/10 – A23L11/70 take precedence
• CPC Class Codes: A23L 11/50 Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms removing undesirable substances A23L11/30; soy sauce A23L27/50
• CPC Class Codes: A23L 33/135 Bacteria or derivatives thereof, e.g. probiotics
• CPC Class Codes: A23L 33/21 Addition of substantially indigestible substances, e.g. dietary fibres
• CPC Class Codes: A23L 7/10 Cereal-derived products
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/3202 Prebiotics, ingredients fermented in the gastrointestinal tract by beneficial microflora
• CPC Class Codes: A23V 2200/3204 Probiotics, living bacteria to be ingested for action in the digestive tract
• CPC Class Codes: A61K 2035/115 Probiotics
• CPC Class Codes: A61K 2300/00 Mixtures or combinations of active ingredients, wherein at least one active ingredient is fully defined in groups A61K31/00 - A61K41/00
• CPC Class Codes: A61K 36/48 Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae

Abstract

A minimally processed ready-to-eat legume/grain product is provided containing a significant amount of prebiotic fiber and a probiotic source or is consumed with a probiotic source for the prevention and/or treatment of inflammatory chronic conditions such as inflammatory, autoimmune chronic conditions such as Irritable Bowel Syndrome (IBS), digestive disorders such chronic constipation, gastric acid reflux, diabetes, heart disease, obesity, some type of cancer, malabsorptive disorders, eczema as well mental health disorders such as anxiety disorder. The present invention is suitable for men and woman of all ages.

Claims

1. A method for producing an enriched dried whole leguminous food product, the method comprising the steps of:

a) hydrating a quantity of whole legumes to a moisture content of between 52% to 55% by weight;

b) cooking the whole legumes;

c) dehydrating the whole legumes to a moisture content of between 6% to 8% by weight;

d) enrobing the external surface of the whole legumes with a prebiotic fiber and a probiotic strain, the prebiotic fiber being chosen being from the group consisting of;

chicory-derived inulin, Jerusalem artichoke-derived inulin, onion-derived inulin, garlic-derived inulin, or combinations thereof, the probiotic strain comprising a lactic acid-forming bacterial species chosen from the genus Bacillus, the genus Lacrtobacillus, or a combination thereof.

2. The method of claim 1, wherein the prebiotic fiber is chicory-derived inulin.

3. The method of claim 1, wherein the probiotic strain comprises Bacillus coagulans.

4. The method of claim 1, wherein the hydrating step is performed by soaking the quantity of legumes in water at a temperature of about 212 degrees fahrenheit.

5. The method of claim 1, wherein the cooking step is performed by submerging the legumes in boiling water at a pressure higher than ambient.

6. The method of claim 1, wherein the cooking step is performed by disposing the legumes in a rotating vessel and heating the legumes in a pressurized steam environment.

7. The method of claim 1, wherein the quantity of legumes are chosen from:

pinto beans, pink beans, red beans, black beans, navy beans, black eye beans, kidney beans, garbanzo beans, lentils, peas, and combinations thereof.

8. The method of claim 1, wherein the enrobing step occurs subsequent to the cooking step and prior to the drying step.

9. The method of claim 1, wherein the enrobing step occurs subsequent to the drying step.

14. The method of claim 1, wherein the step of enrobing the external surface of the whole legumes is performed via a process chosen from:

coating, dipping, spraying, or combinations thereof.

16. The dried whole leguminous food product of claim 1, wherein the prebiotic fiber and the probiotic strain are enrobed upon external surface of the whole legume via a process chosen from:

coating, dipping, spraying, or combinations thereof.

10. An enriched dried whole leguminous food product, wherein the enriched dried whole leguminous food product is produced by a process comprising the steps of:

a) providing a quantity of whole uncooked legumes;

a) hydrating the quantity of whole uncooked legumes to a moisture content of between 52% to 55% by weight;

b) cooking the whole legumes;

c) dehydrating the whole legumes to a moisture content of between 6% to 8% by weight;

d) enrobing the external surface of the whole legumes with a prebiotic fiber and a probiotic strain, the prebiotic fiber being chosen being from the group consisting of;

chicory-derived inulin, Jerusalem artichoke-derived inulin, onion-derived inulin, garlic-derived inulin, wheat-derived inulin, or combinations thereof, the probiotic strain comprising a lactic acid-forming bacterial species chosen from the genus Bacillus, the genus Lactobacillus, or a combination thereof.

11. The enriched dried whole leguminous food product of claim 10, wherein during the process for its production, the prebiotic fiber chosen is chicory-derived inulin.

15. The enriched dried whole leguminous food product of claim 10, wherein in the process for its production, the step of enrobing the external surface of the whole legumes is performed via a process chosen from:

coating, dipping, spraying, or combinations thereof.

12. A dried whole leguminous food product, the dried leguminous food product comprising:

a dried, cooked whole legume;

a prebiotic fiber enrobed upon the external surface of the dried, cooked whole legume; and

a probiotic strain enrobed on the external surface of the dried, cooked whole legume;

wherein the prebiotic fiber is chosen from the group consisting of;

chicory-derived inulin, Jerusalem artichoke-derived inulin, onion-derived inulin, garlic-derived inulin, or combinations thereof; and

wherein the probiotic strain is a lactic acid-forming bacterial species chosen from the genus Bacillus, the genus Lactobacillus, or a combination thereof.

13. The dried whole leguminous food product of claim 12, wherein during the process for its production, the prebiotic fiber chosen is chicory-derived inulin.