MXPA98000012A - Cereal product ready for co - Google Patents

Abstract

The present invention relates to a dry ready-to-eat pet cereal product comprising a gelatinized starch matrix which includes a coating or a filler containing a probiotic microorganism. The cereal product can be in the form of pet food. The product can be produced by cooking the starch source to form a matrix of gelatinized starch, forming the gelatinized matrix into pieces, drying the pieces and bathing them or filling them with a carrier containing probiotic micro-organisms

Description

CEREAL PRODUCT READY TO EAT FIELD OF THE INVENTION This invention relates to a ready-to-eat cereal product, which contains probiotic organisms; for example, pet food, breakfast cereals, infant cereals and foods that can be prepared simply and quickly. In use, the cereal product has a beneficial effect on the gastro-intestinal tract of the person or animal that consumes it and therefore also on the person or the animal. This invention also relates to the process of producing the cereal product and methods for promoting the beneficial effects on the gastro-intestinal tracts of humans and animals.

BACKGROUND OF THE INVENTION The probiotic micro-organisms are micro-organisms that beneficially affect the host to improve the intestinal microbiotic balance (Fuller, R; 1989; J. Applied Bacterioloqy, 66: 365-378). In general, probiotic microorganisms produce organic acids such as lactic acid and acetic acid which inhibit the growth of pathogenic bacteria such as Clostridium perfringens and Heücobacter Pylori. Accordingly, it is believed that probiotic bacteria are useful in the treatment and prevention of conditions caused by pathogenic bacteria. In addition, it is believed that probiotic micro-organisms inhibit the growth and activity of putrefactive bacteria and therefore the production of toxic amino compounds. It is also believed that probiotic bacteria also activate the immune functions of the host. Therefore, it is of considerable interest to include probiotic micro-organisms in food products. For example, many fermented milk products, which contain probiotic micro-organisms, are commercially available. Usually these products are in the form of yogurts and an example is the yogurt LC1 ^ (Société des Produits Nestlé SA). Several supplement and infant formulas, which contain probiotic micro-organisms are also commercially available; for example the formula BIO NANR (Société des Produits Nestlé SA). Similarly, for animals, there has been an interest in including probiotic micro-organisms in animal feeds. For example, Russian patent 2018313 describes a spray-dried and powdered animal feed which has a milk base and which contains certain bifidobacteria and streptococci. The animal feed is directed mainly to livestock although it is also mentioned that this product can be provided to pets. However, there are two important points in the incorporation of probiotic micro-organisms in food products. First, the food product must be in such a form that it is degustable to the consumer. Second, the probiotic micro-organism must remain viable during storage. The second point is particularly problematic for ready-to-eat cereal products. These cereal products other than fermented milks, are required to have longer storage lives, for example, at least one year while the cell counts in many probiotic micro-organisms decrease or decrease completely until one or two days . This is the case particularly if the aqueous activity of the food product is above 0.5. This is usually the case of dry pet food. Therefore, there is a need for the ready-to-eat cereal product, which contains a probiotic micro-organism, is highly degustable and has a stable shelf life.

BRIEF DESCRIPTION OF THE INVENTION Accordingly, in one aspect, this invention provides a ready-to-eat dry cereal product which comprises a gelatinized starch matrix which includes a layer or filler containing a probiotic micro-organism. It has been found that probiotic micro-organisms remain viable for long periods of time when formulated in a layer or in a filling in a dry cereal product. This is surprising since probiotic micro-organisms ordinarily die quickly. This is particular in the case of cooked and dried pet foods that usually have an aqueous activity above 0.5; levels at which probiotic microorganisms ordinarily die rapidly. Therefore, the invention offers the advantage of a highly degustable ready-to-eat cereal product which contains a stable storage life for the probiotic micro-organism. The cereal product may be in the form of dry pet food, breakfast cereal and infant cereals or a food that can be prepared simply and quickly such as a cereal bar. For human foods, the gelatinized starch matrix is preferably flake or expanded. For pet food, the matrix of the gelatinized starch is preferred in the form of pieces or croquettes. The gelatinized matrix is preferably produced by extrusion when cooking a source of starch. Preferably, the layer comprises a carrier substrate which carries the probiotic micro-organism. The filler may also comprise a carrier substrate which carries within it the probiotic micro-organism. For example, the carrier substrate may be an assimilable protein, fat, milk solids, sugar or a particulate flavoring agent. In a further aspect, this invention provides a process for preparing ready-to-eat dry cereal products, the process comprising cooking a source of starch to form a gelatinized starch matrix, forming the gelatinized starch matrix into pieces and drying the pieces; and covering or filling the pieces with a substrate containing probiotic micro-organisms. In one embodiment, the gelatinized starch matrix is formed into pieces and dried by extruding the gelatinized matrix to form a cooked extrudate and cutting and drying the cooked extrudate to form dry pieces. The gelatinized matrix can be caused to expand into the extrusion form, after being cut and dried, the pieces are expanded. Alternatively, the pieces may be subjected to flake or flake-shaped pieces. In another embodiment, the gelatinized starch matrix can form pieces and can be dried by roll drying the gelatinized starch matrix to form flakes. In a further embodiment, the gelatinized starch matrix can be formed into pieces and dried by extruding the gelatinized matrix to form a cooked extrudate containing an aperture; and cut and dry the pieces. Preferably the gelatinized starch matrix is extruded with a central inner surface to receive the filling.

BRIEF DESCRIPTION OF THE DRAWINGS The embodiments of the invention are now described, by way of example only, with reference to the drawings in which: Figure 1 is a graph illustrating the viability of Bacillus coagulans in several layers in cooked and dried pet food; and Figure 2 is a graph illustrating the viability of Bacillus subtilis in several layers in cooked and dried pet food.

DETAILED DESCRIPTION OF THE PREFERRED MODALITIES OF THE INVENTION The embodiments of the invention are now described below only by way of example. The invention provides a dry cereal product, ready to eat in the form of a gelatinized starch matrix which includes a layer or filler. The layer or filler contains a probiotic micro-organism. The probiotic micro-organism can be selected from one or more micro-organisms suitable for man or for human or animal consumption and which allows to improve the microbial balance of the animal or human intestine. Examples of a suitable probiotic micro-organism include yeasts such as Saccharomyces, Debaromyces, Candida, Pichia and Torulopsis, fungi such as Aspergillus, Rhizopus, Mucor, and Penicillium and Torulopsis and bacteria such as those of the genus Bifidobacterium, Bacteroides, Clostridium, Fusobacterium. , Melissococcus, Propionibacterium, Streptotococcus, Enterococcus, Lactococcus, Staphylococcus, Peptostrepococcus, Bacillus, Pedtococcus, Micrococcus, Leucon'ostoc, Weissella, Aerococcus, Oenococcus and Lactobacillus. Specific examples of suitable probiotic micro-organisms are: Saccharomyces cereviseace, Bacillus coagulans, Bacillus licheniformis, Bacillus subtilis, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Enterococcus faecium, Enterococcus faecalis, Lactobacillus acidophilus, Lactobacillus alimentartus, Lactobacillus case! subspecies casei, Lactobacillus casei Shirota, Lactobacillus curvatus, Lactobacillus delbruckii subespeci and lactis, Lactobacillus farclminus, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus johnsonii, Lactobacillus reuteri, Lactobacillus rhamnosus (Lactobaclllus GG), Lactobacillus sake, Lactococcus lactis, Micrococcus varians, Pediococcus acidilactici, Pediococcus pentosaeus, Pediococcus acidilactici, Pediococcus halophilus, Streptococcus faecalis, Streptococcus thermophilus, Staphylococcus carnosus, and Staphylococcus xylosus. The probiotic microorganisms are preferably in the dry and powder form; especially in the form of spores for microorganisms that form spores. Furthermore, if desired, the probiotic micro-organism can be encapsulated to later increase the probability of survival, for example, in a sugar matrix, a matrix of fat or a matrix of polysaccharides. The dry cereal product for eating can be produced from any suitable ingredient; such as those commonly used in dry cereal products ready to eat. One of these ingredients is a source of starch. Suitable starch sources are, for example, grain flours such as corn, rice, wheat, beets, barley, soy and oats. In addition, mixtures of these flours can be used. The flours can be whole flours or they can be flours with destituted fractions; for example, the destitution of the fraction of the shell or the fraction of the germ. Rice flour, corn flour and wheat flour are particularly suitable, either alone or in combination. The source of starch will be chosen largely on the basis of its nutritional value, tasting considerations and the type of cereal product desired. The cereal product may also contain a source of starch. Suitable protein sources can also be selected from any suitable vegetable or animal protein source, for example, meat meal, bone meal, fishmeal, soy protein concentrate, milk proteins, gluten and the like. The selection of the protein source will be largely determined by the nutritional needs, tasting considerations and the type of cereal product produced. Of course, the source of starch can also be a source of protein. The cereal product can be produced in many different ways as desired. However, an especially suitable way to produce the cereal product is by cooked extrusion. This can be done as described in the related art. For example, in a suitable process, a food mixture is fed to a preconditioner. The food mixture is basically made from the source of starch and other ingredients such as sugar, salt, spices, seasonings, mineral vitamins, flavoring agents, coloring agents, antioxidants, protein sources, fats and the like. If desired, sources of insoluble fiber can also be included, for example, wheat fiber, corn fiber, rice fiber, rye fiber and the like. In addition, if desired, a source of soluble fiber can also be included, for example, chicory fibers, inulin, fructooligosaccharides, soybean oligosaccharides, oat fiber concentrate, guar gum, bean gum, xanthan gum and Similar. Preferably, the selected soluble fiber is a substrate for the selected micro-organism, such that the soluble fiber and the micro-organism form a symbiotic relationship to promote the beneficial effects. The maximum level of soluble fiber is preferably close to 20% by weight; especially in approximately 10% by weight. For example, for pet food, chicory may be included to achieve the compound from about 1% to about 20% by weight of the feed mixture; more preferably, from about 2% to about 10% by weight.

Depending on the shape of the desired cereal product, the starch content of the food mixture may vary. For example, for an expanded cereal product, a food blend preferably includes about 40% of the weight of the starch. However, for a flake product it is not necessary to use large amounts of starch in the food mixture since it is possible to make flakes of the non-expanded product. In the preconditioner, water or steam, or both, is mixed into the food mixture. Sufficient water or steam is incorporated into the food mixture to moisten the food mixture. If desired, the temperature of the feed mixture can be increased in the preconditioner from about 60 ° C to about 90 ° C by weight. A suitable preconditioner is described in U.S. Patent 4,752,139. It is not necessary to submit the food mixture to preconditioning, but it is recommended. The moistened feed leaving the preconditioner is then fed to the extruder. The extruder can be any cooking extruder with one or two screws. Suitable extruders can be obtained from Wenger Manufacturing Ine, Clextral SA, Bühler AG, and the like. During the passage through the extruder, the moistened food passes through the cooking zone, in which it is subjected to mechanical scissors and is heated, for example, up to a maximum temperature of up to approximately 150 ° C and to the forming zone . The gauge pressure in the forming zone is from about 300 kPa to about 10 MPa, as desired. If desired, water or steam, or both can be introduced into the cooking zone. During passage in the extruder, the starch source of the moistened feed is gelatinized to provide a gelatinized starch matrix. If desired, a small amount of edible oil can be fed to the extruder together with the moistened feed to facilitate the extrusion process or as a carrier of soluble oil additives. Any suitable oil can be used, for example, vegetable oils such as sunflower oil, safflower oil, corn oil, and the like. If oils are used, those which are highly monounsaturated are particularly preferred. Hydrogenated oils or fats are also preferred. It is preferable to keep the amount of oil used below 1% by weight. The gelatinized matrix exiting the extruder is forced through a suitable die, for example a die as described in the European patent application 0665051; the description of which is incorporated for reference. An extruded formed, having a cross-sectional shape corresponding to that of the die orifice, leaves the die. If it is desired to produce a centrally-filled core product, the gelatinized matrix can be extruded with a central inner surface. The formed extrudate is then cut into pieces using rotating knives at the die exit. Depending on the conditions of the extruder and the composition of the extruded form, the formed extrudate expands to a greater or lesser extent. In the case of pet food, very little expansion is generally carried out. If you want to make a product in flakes, the pieces can be transferred to a flake apparatus. Suitable apparatuses are well known and widely used in the cereal industry and can be purchased from, for example, Bühler AG in Switzerland. If desired, the pieces can be partially dried before making the leaflets. The pieces are then dried to a moisture content below 10% by weight. This is conveniently carried out in a hot air dryer as is conventional. For breakfast cereals, moisture contents of about 1% to about 3% by weight are preferred. Parts intended for pet food can be found in the form of chewable pieces. The pieces usually have an aqueous activity of about 0.5 to about 0.7. The expanded pieces destined for human food have a pleasant and crunchy texture and good organoleptic properties. Flake pieces also have good texture and organoleptic properties. The pieces have a nice toasted cereal flavor. As is convenient, the density of the pieces can be less than around 300 g / l. At this point, the expanded or flake pieces usually have an aqueous activity of about 0.15 to about 0.3. The probiotic micro-organisms are then mixed with a suitable carrier substrate. The carrier substrate will vary depending on whether the pieces are intended for animals or humans. For pet food, suitable carrier substrates include animal fats such as tallow, vegetable fats such as hydrogenated soybean fat, protein assimilators that are often used in flavored coating and water. For human food suitable carrier substrates include liquids such as sugar and fat solutions and in particulate coatings such as particulate flavor coatings. Suitable fats are edible vegetable oils and fats, for example, hydrogenated soybean fat.

Suitable particulate flavor coatings include sugars, chocolate powder, milk powder, malt powder, flavored powder drinks and the like. If desired, the probiotic micro-organism can be encapsulated. Protective agents to improve the life of micro-organisms can be incorporated into a carrier substrate. Examples of suitable protective agents are vitamins such as vitamin C and E, amino acids and their salts such as linc, glycine, cysteine and sodium glutamate, sugars such as lactose, trehalose, sucrose, dextrin and maltodextrin and proteins such as protein. milk and soy. Trace elements and minerals can also be included in the carrier substrate. The selection of the carrier substrate will depend on factors such as the considerations of tasting and the survival of the probiotic micro-organism, since some micro-organisms survive better in certain carrier substrates than in others. For example, it is known that S. Cereviseae may be a little less stable in assimilable proteins than in fats. If the fats are used in the carrier substrate, the carrier substrate preferably contains antioxidants to reduce the action of oxygen in sensitive micro-organisms. However, selecting the optimal carrier substrate is a matter of trial and error for the person with skill. If necessary, the carrier substrate can be slightly beaten or melted to reduce its viscosity. To produce a coated cereal product, any suitable technique for coating the pieces can be used. For example, in the case of a liquid carrier substrate, the mixture of the probiotic microorganism and the carrier substrate can be sprayed or sprayed onto the dry pieces. This can be carried out in any suitable way. For example, the pieces can be fed to a fluidized bed in which the mixture is sprayed. Alternatively, the pieces may also be fed to a rotating coater to which the mixture is sprayed. As an additional alternative, the pieces can begin to fall as a curtain and the coated mixture sprayed towards the curtain. In the case of the particulate carrier substrate, the probiotic micro-organism and the carrier substrate can be mixed to form a dry mixture. Heat-sensitive components such as vitamins, amino acids, etc., can also be included in the dry mix. The dry mixture is then agglomerated in the dry pieces using an agglomerating agent. A suitable process is described in U.S. Patent 4,777,056; the description of which is incorporated for reference. Solutions of sugar, oils and fats are examples of suitable agglomerating agents. Particle carrier substrates can also be sprinkled on the cereal product. For a filled cereal product, the mixture of the probiotic micro-organism and carrier substrate is filled into the cereal on the central inner surface of each piece. In this case, the carrier substrate will preferably be viscous or a substance that hardens rapidly. Fats are particularly suitable. Alternatively the cereal product and the carrier substrate can be fed to a rotating drum and the carrier substrate will agglomerate in the cereal product using a syrup. In this case, the cereal product is coated and filled. The ready-to-eat dry cereal product conveniently contains approximately 10 to 10 10 cells of probiotic micro-organisms per gram of the dry cereal product; preferably about 10® to about 10® cells of the probiotic micro-organism per gram. The dry cereal product may contain from about 0.5% to about 20% by weight of the mixture of the probiotic microorganism and carrier substrate; preferably about 1% to about 6% by weight; for example, about 3% to about 6% by weight.

The dry cereal product can then be processed as desired. For example, if dried cereal is to be used as breakfast cereal, then dried fruits, nuts, other cereals, dried milk products (such as dehydrated yogurt) can be mixed dry with or agglomerated with the coated cereal. If desired, the dry cereal may later be coated with protective agents or flavoring agents or both. This can also be carried out before or during the coating or filling of the dry pieces with the mixture of the probiotic microorganism and the carrier substrate. It is also possible to produce a dry cereal product by mixing together water and the ingredients of the cereal product; for example, in a preconditioner. The wet mixture can then be shaped as desired. For example using forming rollers. The mixture already formed is then baked in an oven, for example, about 220 ° C to about 280 ° C for about 10 minutes to about 1 hour. The dried cereal product then has the appearance of a baked cookie. The coating or the filling can then be applied as described above. Alternatively, the cereal product can be formulated into foods that can be prepared simply and quickly such as snack bars and the like. Once again the cereal product can be mixed with nuts, dried fruits, sugars or other sweeteners, coloring agents or flavoring agents and the like. A suitable binder, for example, gum arabic or gelatin can then be added. An agent which reduces the brittleness of the bar can also be included; for example, hydrolysed wheat. If desired, the bar can also be coated with a suitable coating; for example chocolate. The process for producing sandwich bars is well known and described in the art; see, for example, United States Patent 4,871,557. It will be appreciated that the dried ready-to-eat cereal product can be produced by any suitable process and not only that described above. In the case of human foods, the dried cereal product ready to eat, preferably comprises a nutritional supplement. In the case of pet food, the ready-to-eat dry cereal product can be fed to pets as the sole source of nutrition or can be supplemented by other sources of nutrition; for example canned food. When consumed in adequate amounts, the ready-to-eat dry cereal product results in the production of acids such as lactic acid and acetic acid, in the human or animal intestine. This inhibits the growth of pathogenic bacteria such as Clostridium perfringers or those that adversely affect welfare and have a beneficial effect on the human or animal. Also the probiotic micro-organism adheres to intestinal surfaces and compete with unwanted bacteria. In addition, the growth and putrefaction activity of the bacteria can be inhibited and therefore the production of toxic amine compounds. Adequate amounts of ready-to-eat dry cereal product can also result in activation of the immunological functions of the human or animal. The amount of dry cereal product ready to eat or consumed by the human or animal to obtain a beneficial effect will depend on the size and age of the human or animal. However, an amount of ready-to-eat dry cereal product that provides a daily amount of about 10® to about 10 ^ 2 cells of the probiotic microorganism will usually be adequate. Several modifications can be made to the modalities described in the above. For example, it is not necessary to produce the cereal product by extrusion and cooking. Instead, the cereal product can be produced by any other suitable method of producing ready-to-eat dry cereal pieces. For example, the food materials can be cooked with water to provide a cooked pasta. The dough is then expanded with dry rolls to produce dry flakes; usually from a thickness of about 0.6 to about 1 mm. Specific examples are now described for further illustration.

Example 1 A food mix is made of corn, corn gluten, fish and chicken flour, salts, vitamins and minerals. The feed mixture is fed to a preconditioner and moistened. The food moistened at the time of leaving the preconditioner is fed to a cooking extruder and gelatinized. The gelatinized matrix exiting the extruder is forced through an extruder and a die. The extrudate upon exiting the head of the die is cut into pieces suitable for feeding dogs, dried at about 110 ° C for about 20 minutes, and cooled to form croquettes. The watery activity of the croquettes is approximately 0.6. Croquettes are sprayed with three different coating mixtures. Each coating mixture contains Bacillus coagulans but one coating mixture uses hydrogenated soybean fat as the coating substrate, another coating mixture uses water as the coating substrate and another coating mixture uses an assimilating protein as the coating substrate. Ei B. coagulans is in the form of powder endospores and is obtained from the Sankyo Pharmaceutical Company under the trade name Lacris-S. Croquettes contain approximately 1.6 x 10® cells / g of B. coagulans. For each coating mixture, the croquettes are separated into two groups. One group is stored at approximately 25 ° C and, to estimate the long-term stability of the microorganisms, the other group is stored at approximately 37 ° C. A sample is taken from each group and taken after 1 week, 2 weeks, 3 weeks and 4 weeks. Also, a sample coated with fat is taken from the group which is stored at 37 ° C at 8 weeks. The cell count is determined for each of the samples. The results are established in Figure 1. In all cases, the cell count remains substantially constant indicating excellent storage stability. In addition, storage results at 37 ° C for 8 weeks indicate that micro-organisms are likely to remain stable after one year of storage under normal conditions.

Example 2 Example 1 is repeated except that the three different coating mixtures each contain Bacillus subtilis in place of Bacillus coagulans. B. subtilis is a form of powdered endospores and is obtained from Hansen A / S under the trade name BioPlus 2B. The results are shown in Figure 2. In all cases, the cell count remains substantially constant indicating excellent storage stability. However, the cell count for fat-coated croquettes is slightly lower than those for water and protein assimilation, but they remain substantially constant. Again the results of storage at 37 ° C for 8 weeks indicate that the micro-organisms are likely to remain stable after one year of storage under normal conditions.

Example 3 Example 1 is repeated except that the three different coating mixtures, each containing Pediococcus acidilactici in place of Bacillus coagulans. P. acidilactici is in the form of dehydrated powder and is obtained from Lallmand SA under the trade name Bactocell. The storage results are shown below: For croquettes coated using water or fat the cell count remains substantially constant at about 0? cfu / g; indicating excellent storage stability. For coated croquettes using protein assimilator when stored at 37 ° C, the initial cell count decreases, but stabilizes at approximately 10 cfu / g; which is adequate.

Example 4 Example 1 is repeated except that the three different coating mixtures, each containing Saccharomyces cereviseae instead of Bacillus coagulans. He S. cereviseae is in the form of dehydrated powder and is obtained from Santel SA under the trade name Levucell.

The storage results are shown below: For croquettes coated using water or fat, the cell count remains substantially constant at approximately 107 cfu / g; indicating excellent storage stability. This is the case particularly for fat-coated croquettes, however, the cell count for croquettes coated with a protein assimilator is slightly lower than those for water and fat but is still acceptable when stored at 25 ° C. When stored at 37 ° C, the cell count for the croquettes coated with the protein assimilator decreases.

Example 5 A test is carried out using 30 dogs. The dogs are fed standard dry diet food for a week before starting the tests.

Immediately before beginning the tests the intestinal flora and the measurement of the faecal odor of each dog are determined. The dogs are then separated into two groups of 15 each. A group of dogs is fed with dry croquettes coated with fats of Example 1. The other group of dogs is fed the same croquettes but without the fat coating and probiotic micro-organism. Dogs are given free access to food and water. After a week, the intestinal flora of each dog is analyzed. Dogs fed croquettes from Example 1 have decreased counts of C. perfringers.

In addition, the pH and faecal odor also decrease in the dogs fed croquettes of Example 1.

Example 6 A food mixture is made of 70% by weight of corn flour, 17% by weight of wheat flour, 7% by weight of sugar, 3% by weight of malt, 2% by weight of vegetable fats and salt. The feed mixture is fed to a preconditioner and moistened. The food moistened at the time of leaving the preconditioner is fed to an extruder and gelatinized. The gelatinized matrix at the time of exiting the extruder is forced through a die and extruded. The extrudate expands and leaves the head of the die and is cut into pieces of approximately 1 cm. The pieces are then dried to obtain a moisture content of about 1% by weight. The pieces are sprayed with two different coating mixtures. Each coating mixture contains sunflower oil as a carrier substrate but a different microorganism. The micro-organisms are the following: Both micro-organisms are commercially available. All the pieces contain approximately 10® cells / g to 10? cells / g of the probiotic microorganism. To obtain an idea of the long-term stability of the micro-organism, the pieces are stored at 37 ° C. A sample of each group is taken immediately after production, after one week and after three weeks. The viable cell count is determined for each sample. The results are given below: The results indicate that the probiotic micro-organisms remain substantially stable.

Example 7 The procedure of Example 6 is repeated, except that the coating mixture is a dry mixture of the probiotic microorganism and a chocolate flavored powder (Nesquik® powder). The dry mix is coated on the pieces using the procedure described in US Pat. No. 4,777,056 and using vegetable oil as an agglomerating agent. In addition, the following micro-organisms were used: First, third, fourth and fifth micro-organisms are commercially available. The second microorganism is described in EP 0577904 and was deposited in the National Collection of Cultures of Microorganisms (CNCM), Pastéur Institute, 28 Roué du Dr Roux, 757724 Paris Cedex 15, France on June 30, 1992 under the number CNCMI-1225 and the name La 1 by the Société des Produits Nestlé SA The cell count is determined for each sample. The results are shown below: The results indicate that 'B. coagulans and Bifidobacterium animalis / longum are likely to remain stable for long periods. The other microorganisms show less stability but acceptable.

Example 8 The expanded cereal products produced as described in Example 6 are coated with three coating substrates. Product 1 is prepared by coating the cereal product with vegetable oil and then sprinkling it with a spray-dried milk powder, which contains L. johnsonli La1; Product 2 is prepared by coating the cereal product with vegetable oil and then sprinkling a mixture of spray-dried milk powder which contains L. johnsonii La1 and a powder containing cocoa (Nesquik® powder); Product 3 is prepared by suspending the spray-dried milk powder, which contains L. johnsonli La1 in vegetable oil and by spraying the oil (without pressure) on the cereal product. The cell account is determined for each product. The results are shown below: The results indicate that the probiotic micro-organisms remain substantially stable.

Example 9 A test is carried out using 20 adult volunteers. Immediately before beginning the test, the intestinal flora of each volunteer is determined. The volunteers then split into two groups of 10 people. For breakfast, a group is fed with 30 g of portion of product 1 of example 8 together with cold milk. The other group is fed the same cereal product, but without the fat layer and the probiotic micro-organism. Other meals during the day are normal meals eaten by volunteers.

After a week, the intestinal flora of each volunteer is analyzed. Volunteers fed with Product 1 have a decrease in the C. perfringens count.

Claims (10)

1. A ready-to-eat dry cereal product comprising a gelatinized starch matrix which includes a coating or a filler containing a probiotic microorganism.

2. The cereal product, according to claim 1, characterized in that it is in the form of breakfast cereal, a baby cereal or a food that can be prepared simply and quickly.

3. The cereal product, according to claim 1 or claim 2, characterized in that the matrix of gelatinized starch is flake or expanded.

4. The cereal product, according to claim 1, characterized in that it is in the form of pet food.

5. The cereal product, according to any of claims 1 to 4, characterized in that the gelatinized matrix is a source of cooked and extruded starch.

6. The cereal product according to any of claims 1 to 5, characterized in that the coating or the filler comprises a carrier substrate which contains a probiotic microorganism.

7. The cereal product, according to claim 6, characterized in that the carrier substrate is fat, protein assimilators, milk solids, sugar or a particulate flavoring agent.

8. The cereal product, according to claim 5, further characterized in that it comprises a lipid layer in the gelatinized starch matrix, the lipid layer causes the particulate carrier substrate, which contains the probiotic micro-organism, to adhere to the matrix of gelatinized starch.

9. The cereal product according to any of claims 1 to 8, characterized in that the probiotic micro-organism is selected from Bacillus coagulans, Bacillus licheniformls, Bacillus subtilis, Bifidobacterium animalis / longum, L. johnsonli La1, Pediococcus acidilactici, Saccharomyces cereviseae, and Enterococcus faectum SF 68.

10. The cereal product according to any of claims 1 to 9, further characterized in that it contains a source of soluble fiber.