WO2018207212A1 - Procédé de préparation in situ de vitamine d et de grains nutritionnellement enrichis et leurs applications - Google Patents

Procédé de préparation in situ de vitamine d et de grains nutritionnellement enrichis et leurs applications Download PDF

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WO2018207212A1
WO2018207212A1 PCT/IN2018/050293 IN2018050293W WO2018207212A1 WO 2018207212 A1 WO2018207212 A1 WO 2018207212A1 IN 2018050293 W IN2018050293 W IN 2018050293W WO 2018207212 A1 WO2018207212 A1 WO 2018207212A1
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kernels
vitamin
preparation
enriched
source
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PCT/IN2018/050293
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Anjali PARASNIS
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Parasnis Anjali
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/368—Fermentation by-products, e.g. grapes, hops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A23L33/155—Vitamins A or D
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Definitions

  • a method of in situ preparation of vitamin D and nutrition enriched kernels and applications thereof More particularly it relates to a method of preparation of vitamin D2 and nutrition enriched kernels comprising but not limited to grains, millets, oil seeds, pulses and nuts. It also relates to the applications thereof.
  • the invention particularly relates to a preparation of provitamin D, vitamin D2 and its derivatives on a kernel, which could then be processed or extracted through known methods for various applications comprising but not limited to pharmacy, cosmetics and food industry.
  • the invention relates to a preparation of mushroom mycelium coated vitamin D enriched kernels in various forms comprising but not limited to wet, dry/ roasted, steamed and or puffed, and its applications as snacks, in preparation of functional flour, in making the products comprising but not limited to protein bars, cornflakes, millet flakes, popcorns, breakfast cereals, baby food, bakery items, khakhara, roti, breads, biscuits, flat breads, cakes, pan cakes, batter of idli, uttapam and dosa, waffles, snacks items, dhokala, sweets, fried items (farsan), chikki, oils and a method for the preparation thereof.
  • the functional food composition of the invention would help in treatment of vitamin D deficiency, malnutrition, strengthening the bones, teeth, building up muscles; muscle recovery, enhancing calcium absorption, help in reducing the blood glucose levels and cholesterol.
  • Vitamin D and its precursors
  • Vitamin D is a metabolically important, fat-soluble vitamin which occurs in several forms commonly known as vitamin D1 vitamin D5 and their isomers which differ slightly in their chemical structures. However the most common forms are D2 (ergocalciferol) and D3 (cholecalciferol). Vitamin D2 is found in fungi including mushrooms which have ergosterol, a precursor/ provitamin D2 in their cell membranes which upon exposure to source of UV light gets converted to vitamin D2 and its photo-isomers like Lumisterol and Tachysterol. Thus mushroom is a source of multiple forms of vitamin D but mostly comprises of vitamin D2, and ergosterol, its precursor.
  • Vitamin D is naturally present in very few food items like cod liver oil, egg yolk, tuna fish and mushrooms. It may be added synthetically in fortified foods such as milk, dairy products and juices and it is also available as a dietary supplement which is taken in a prescribed dosage to overcome severe deficiencies. In such supplements and fortified foods, vitamin D is included in two common forms, D2 (ergocalciferol) and D3 (cholecalciferol).
  • the vitamin D obtained from sun exposure, food, and supplements is biologically inert and must undergo two hydroxylation reactions in the human body for activation. The first occurs in the liver and converts vitamin D to 25-hydroxyvitamin D [25(OH)D], also known as calcidiol. The second occurs in the kidney and forms the physiologically active 1 ,25- dihydroxyvitamin D [1 ,25(OH)2D], also known as calcitriol.
  • vitamin D3 is manufactured by the irradiation of 7- dehydrocholesterol from lanolin, a chemical of animal origin and the chemical conversion of cholesterol. Given that the metabolism and actions of vitamin D2 and vitamin D3 are identical, the two forms have been regarded as equivalent. Both forms have been shown to effectively raise serum 25(OH)D levels which are regarded as an indicator of vitamin D status in humans. Vitamin D has many roles in human health, including modulation of neuromuscular and immune function, reduction of inflammation, maintaining blood levels of phosphorus and calcium, promotion of bone mineralization and calcium absorption, maintaining a healthy immune system, and regulating cell differentiation and growth.
  • Vitamin D deficiency is a serious concern amongst health professionals. More than 80% of Indian's have vitamin D deficiency. People in the northern hemisphere suffer due to lack of exposure to sunlight for more than 6 months of the year. In the developing countries, lack of adequate D vitamin rich food sources in the diet results in severe D vitamin deficiency. In the tropical countries, lack of nutritious food, adequate fat content and more reliance of vegetarian sources of food which have very limited sources of vitamin D result in acute deficiency. It is advised that one may either consume Vitamin D through food sources or be exposed to UV radiation in the form of UV light, so that it may be synthesized endogenously.
  • the Recommended Dietary Allowance is defined as an average daily level of intake sufficient to meet the nutrient requirements of nearly all (97%-98%) healthy people.
  • RDA Recommended Dietary Allowance
  • vitamin D-fortified foods along with natural food and some exposure to sunlight may be sufficient to meet the RDA of 400 IU corresponding to 15 meg of vitamin D.
  • an integrated approach may be more effective which may include, adequate exposure to sunlight, consumption of food sources enriched with yeasts and mushrooms (a natural vegetarian source of vitamin D), and dietary supplements along with fortified foods to meet the daily vitamin D requirement of at least 600 IU per day (20 meg).
  • Mushrooms are a type of fungi, which degrade complex biomass into simpler compost. They decompose feedstock components such as cellulose and lignin, which many other composting microorganisms cannot degrade and hence they play a unique role in the ecosystem.
  • the mature fruiting body has a stem (stipe), a cap (pileus), and gills (lamellae, sing, lamella) on the underside of the cap, which can produce millions, or even billions, of spores in a single day.
  • the mycelium is a vegetative part of mushroom. It grows through its substrate, as thin thread-like structures, branching in all directions, forming an incredibly dense network and ultimately forms a fruiting body to emerge out of the substrate, thus completing the life cycle of mushroom.
  • the edible mushrooms are fungi mainly of the Phyla Basidiomycota and Ascomycota.
  • Edible or consumable parts of mushroom in this context may be of three types, (1 ) the soft, fleshy fruiting bodies which could be consumed directly as food, (2) the type of fruiting body which may be hard, woody and or has medicinal properties and can be consumed in the form of medicine in a prescribed dose but it is not regarded as a food source, and (3) mushroom mycelia are isolated forms which are dried or made into slurry and consumed as neutraceutical or as medicine.
  • Mushrooms are valuable, healthy food source, low in calories, and high in vegetable proteins, all the essential amino acids, ergosterol, iron, zinc, fiber, vitamins and several minerals. They are also an excellent source of organic selenium compounds, riboflavin, pantothenic acid, copper, niacin, potassium and phosphorous. Mushrooms are also a primary source of Vitamin D, in the form of D2, which is naturally present in very few foods. Most other natural food sources of Vitamin D, in the form Vitamin D3, are of animal, poultry or seafood origin.
  • Solid State Fermentation is reportedly the best process for obtaining fungal mycelium and the desired bio molecules because of the shorter fermentation time, lesser space requirement and low capital investment because of low energy and waste output.
  • substrates such as paddy straw, saw dust, coffee bean waste, millets, corn and grains have been used in the SSF of mushroom.
  • the mycelium could also be fermented in liquid culture to get enzymes, metabolites, chemicals and medicinally important compounds.
  • Kernel is defined as a softer, usually edible part of a nut, seed, or fruit stone contained within its shell.
  • the grains of millets comprising but not limited to sorghum (Jowar), pearl millet (Bajara), finger millet (Ragi/ Nachani), foxtail millet, grains like wheat, rye, barley, quinoa, rice and maize, seeds such as peanuts, sesame seeds, lotus seeds, softer parts of nuts like almonds, cashew nuts, pistachio, coconut and pulses like chick pea, cow pea, pigeon pea, soybean and sweet peas are some of the examples of kernels which are widely used in preparation of food, feed and fodder all over the world.
  • the kernels are nutritionally rich in dietary fibre, carbohydrates, proteins, fats, minerals and vitamins which are required to fulfil daily dietary requirements.
  • kernels and in particular millet grains are now receiving increasing interest from food scientists, technologists, and nutritionists.
  • several potential health benefits such as preventing cancer and cardiovascular diseases, reducing tumour incidence, lowering blood pressure, risk of heart disease, cholesterol and rate of fat absorption, delaying gastric emptying, and supplying gastrointestinal bulk have been reported for millets by Ahmed Saleh et al in a review titled "Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits, Comprehensive Reviews in Food Science and Food Safety (2013) Volume 12, Issue 3, 280-295.
  • the bioavailability of said nutrients in kernels may be enhanced through certain traditional processing methods comprising but not limited to thermal processing, mechanical treatments, soaking, fermentation, and germination/malting. These procedures aim to increase the physicochemical accessibility of micronutrients, decrease the content of antinutrient, such as phytates, or increase the content of compounds that improve overall nutritional quotient of kernels.
  • Mushroom culture has also been used in the fermentation of wheat grain.
  • Subramaniam Set al in a study titled "Solid-substrate fermentation of wheat grains by mycelia of indigenous species of the genus Ganoderma (higher Basidiomycetes) to enhance the antioxidant activities” (2014) in Int J Med Mushrooms. 16(3): 259-67. have investigated antioxidant activities of the crude ethanol and aqueous extracts of the fermented and unfermented wheat grains by ferric reducing antioxidant power (FRAP)
  • FRAP ferric reducing antioxidant power
  • Species of the genus Ganoderma are a cosmopolitan wood decaying white rot fungi, which have been used by the Asians for therapeutic purposes for centuries.
  • Pharm., 4: 957-970 investigated the effect of consumption of wheat grains cultured with the Agaricusbrasiliensis mycelium on the metabolism and immune-modulatory alterations in mice.
  • a protein enrichment of 6% on the cultured wheat grains, which present also high levels of ergosterol, and presence of cardiac glycosides has been reported.
  • the diet intake by the mice resulted in increase in HDL cholesterol concentration and reduction in triacylglyceromia in plasma.
  • the solid state culture demonstrated to be a very good technique to develop A. brasiliensis mycelium on wheat grains to obtain a protein enriched bio cultured material.
  • the long intake of this bio cultured material by mice promoted an increase in the "good cholesterol" plasma concentration.
  • Earthlight Mushroom Powder is a commercially available ingredient designed to help add 'good', 'excellent' or 'high potency' source of Vitamin D.
  • the commercial powder is Non-GMO, whole food mushroom powder, 40,000 IU of Vitamin D per gram - independently verified, 100% DV (400 IU) from just 10 milligrams. 5.
  • a patent US9326540B2 (2016) An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. Mushroom slurry of pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source and subjected to one or more pulses of UV light.
  • the slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder.
  • the irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 lU/gram of powder, and more preferably at least 20,000 lU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.
  • Fruiting Bodies are not preferred by many Indians: Although for culinary and food purposes, the fruiting body is the edible and most desired part of mushrooms, many Indians do not prefer to eat the fruiting bodies and hence also deprive themselves of excellent nutritive and therapeutic properties of mushrooms.
  • the mycelium of mushroom is proven to be equally useful as source of neutraceutical to provide the essential amino acids, proteins, enzymes and vitamins and also medicinally important compounds which act as immunomodulators, antioxidants, anti-inflammatory, antibacterial, antifungal, antiviral, hepatic protection, reduction of blood glucose and lipid levels and have antitumor activities.
  • mushroom mycelium is a cheaper, practical and valuable resource of therapeutic compounds and vitamins which has been explored in the present invention.
  • the spent substrate means the substrate that has been used for many days to months by growing mushroom culture/ mycelium for its own growth, development and production of fruiting bodies and hence it is mostly exhausted of nutrients which are utilized by the mycelium which then is used for exposure to UV light.
  • the present invention uses kernels in a solid state fermentation using mushroom mycelium only for few days under controlled conditions in order to retain its nutritive value.
  • mycelium After allowing the growth of mycelium on kernels to desired extent which means providing adequate time for synthesis of metabolites comprising but not limited to ergosterol to induce vitamin D synthesis upon exposure to UVB light, amino acids to add qualitative proteins, secondary metabolites, carbohydrates and antioxidants,
  • the growth of mycelium is arrested after a preferred time so that the nutritive contents of kernels would not be further allowed to be used and spent in the growth, development of mushroom mycelium as well as production of fruiting bodies. The process is much shorter, faster and resource effective.
  • the whole myceliated kernels or parts thereof comprising but not limited to cracked portions of kernel, flour, dehulled portions, and cotyledons are further processed in the present invention. b.
  • the mycelium required for myceliation of fresh, unspent kernels and parts thereof could be from any edible and or medicinally important genera or species of the Phyla Basidiomycota and or Ascomycota, which are large and diverse phyla of Kingdom Fungi.
  • Basidiomycota comprising but not limited to jelly and shelf fungi; mushrooms, puffballs, and stinkhorns; certain yeasts; the rusts and smuts.
  • Ascomycota includes but are not limited to morels, truffles, brewer's yeast and baker's yeast.
  • the class Ascomycetes are of particular relevance to humans as sources for medicinally important compounds, such as antibiotics and for making bread, alcoholic beverages, and cheese. f.
  • any mycelium of common, cultivated, wild, rare and or mushrooms of medicinal and neutraceutical significance from anywhere in the world could be cultivated in vitro or under controlled conditions on unspent kernels, as single culture or combination thereof thus making the process and product highly versatile.
  • the vitamin D contained and or enhanced in the mushroom cells, mycelium, fruiting body with or without the substrate is converted into a slurry, a liquid form or a powder form and then exposed to the source of UV light.
  • the solid insoluble portion has been retained and aqueous/ liquid portion which may contain several water soluble compounds of nutritive and or medical significance is discarded, thus may lose out on important compounds.
  • the whole myceliated kernels are been exposed to source of UV light and further processed as a whole unit. The downstream processing is kept to the minimum in order to retain the neutraceuticals of both kernels, mushroom cells and products thereof.
  • the kernels have been used for several applications with or without grinding.
  • the commercial preparations of vitamin D using mushroom cells, mycelium or fruiting bodies contain highly concentrated vitamin D in the range of 100-800% or more of vitamin D than the required daily value. Thus only a small quantity of the powder needs to be consumed as medicine or a supplement.
  • the whole kernels may be directly used in food industry.
  • the process of preparation of vitamin D in whole kernels in the present invention could be easily adjusted by controlling parameters including duration of fermentation, lowering the exposure time and intensity of UV-B light. Thus based upon applications, concentration of vitamin D could be adjusted to meet the requirements.
  • Mycelium grown on kernels or parts thereof provides much more surface area for exposure to UV-B light as compared to the compact tissue of fruiting body and hence offers greater advantage.
  • the UV-B light is able to travel through the epidermal layer not deeper than 50 pm approximately from the surface of the mushroom fruiting body.
  • the penetration ability of UV into different mushrooms depends on the mushroom morphologies, the presence of pigments and thickness of tissues and parts of mushrooms exposed to UV-B light. 6.
  • the mycelium of edible mushrooms does not produce spores at vegetative stage for which it is used in the present invention in contrast to fruiting bodies. Hence chances of allergies using mushroom mycelium are very rare.
  • the mycelium also has lesser aroma and pigments as compared to fruiting bodies and hence much more acceptable to people who do not like aroma of fruiting bodies.
  • the popular snack items like popcorns, chikki, breakfast cereals, batter of Idli and other south Indian items, rotis and so on are consumed by all age groups across India and worldwide.
  • the product of the invention is highly versatile, could be consumed daily and would cater to masses of all age groups through their favourite food items.
  • the main object of the present invention is to provide a process for the preparation of vitamin Din the mushroom mycelium and cells grown on variety of kernels, as single type or in combination of one or more kernels or parts thereof using the pure culture of one or more fungal strains under controlled conditions.
  • Another object is to expose the kernels along with mycelium grown on or in medium containing kernels in the process of fermentation to natural or artificial sources of UV light to induce synthesis and enhancement of vitamin D.
  • Still another object is to provide vitamin D enriched kernels.
  • Yet another object of the present invention is to provide methods for preparation of ready to eat, easy to cook food sources enhanced with natural vitamin D thereof which would global application and especially to vegetarian and vegan populations as the sources of vitamin D.
  • the present invention provides a process for in situ preparation of vitamin
  • D and nutrition enriched kernels with vitamin D wherein whole kernels or part thereof in any forms including but not limited to whole, soaked, cracked, granulated, puffed, roasted, flakes, and flour, are used in the solid state fermentation using single pure culture or combination of one or more fungal cells/ culture (s) belonging to phyla Basidiomycota and or
  • Ascomycota which are further exposed to UV light for specific duration for production of vitamin D from its natural precursors without affecting the physical parameters comprising but not limited to colour, aroma, and taste as compared to the control samples.
  • the fermented kernels may be used as a whole unit, and or further processed into various forms as dried, puffed or popped, powdered and extracts thereof, and or kernels are directly used whole in food preparations like pop corns or puffed cereals or whole kernels or parts thereof of ground nut, cashew nut and sesame seeds could be used in making chikki, a traditional Indian sweet.
  • the fungal mycelium would contain many other antioxidants, proteins and vitamins which would be integral part of the preparation of the popular food items.
  • the present invention provides a process for the in situ preparation of vitamin D in the fungal mycelium and cells grown on variety of kernels which comprises; a) Soaking the whole kernels and or parts thereof comprising of but not limited to grains/ millets/ nuts for 4-10 hours in an aqueous solution having pH in the range of 6.5 to 7.5at room temperature
  • step (e) Exposing the said fermented kernels from step (e) to a source of UV light radiation to obtain Vit D in said fermented kernels.
  • step (f) Subjecting the vitamin D enhanced kernels obtained in step (f) for further downstream processing which comprises but not limited to
  • kernels used may be but not limited to gains of finger millet, amaranth, wheat and corn and nuts of ground nuts, cashews and almonds or mixtures thereof,
  • the edible mushroom culture used in solid state fermentation is of variety Pleurotus Sajorcaju and Agaricusbisporus which was allowed to grow for a period of -15 days using known methods.
  • the source of UV may be placed directly on the said kernels or at a distance of maximum 10 cms from the kernels.
  • the wattage of the UV light may be in the range of 1 watt to 160 watts.
  • the intensity of radiation of UV may be in the range of 1 to 1500 ⁇ /cm 2
  • the wavelength range of UV source may be 100 to 400 nm.
  • Kernels may be subjected to UV source for a period of 5 to 90 minutes.
  • the solid state fermented whole kernels may be exposed to source of UV light in wet form or upon drying in an oven for 8 hours at 45 degrees centigrade.
  • the UV exposure may be given to the mycelial cells while they are still in the process of fermentation.
  • the present invention provides process for preparation of fermented and Vit D enriched kernels comprising but not limited to grains characterised by wheat, Jowar and Corn to a popping machine for making the kernel pops to be used directly as snacks or in further processing of food products or for making the flour or used whole in making the food items characterised by chikki and snacks.
  • the yield of vitamin D is in the range of 2000 - 59000 IU per gram of dry kernel wherein the higher yield may be at least 70 times more than the Recommended daily value of 600 III/ person/day.
  • Example 1 A Process Of in situ Preparation of Vitamin D and Nutritious Kernels of Corn/ Maize and making vitamin D enriched pop corns.
  • 500 gms of corn of sweet corn variety used for making pop corns were soaked for 4 hours in 500 ml of potable water. The excessive water was drained out through a perforated vessel and kernels allowed to stand for 15 min at room temperature. The kernels were further placed in a sterile Borosil glass bottle which was empty autoclaved at 121 deg centigrade and 15 pounds of pressure for 60 min. The kernels along with 10 ml of water were autoclaved at 121 degree centigrade, 15 pounds of pressure for 15 minutes and allowed to cool for 8 hours.
  • a pure culture of the mushroom species Pleurotus sajor cajuor also known as oyster mushroom was inoculated in the cooled kernel bottle.
  • the inoculated kernels were allowed to incubate for 10 days at 28 degrees centigrade in dark.
  • the kernels were shaken intermittently after a gap of two- three days. After 10 days of incubation, the kernels were again stirred and taken out in a shallow plastic tray.
  • the kernels were further exposed to the source of UVB light (Make Sankyo Denki, 8 watt, G8T5E, Made in Japan, Temperature- 3000K, Wavelength range 280-315 nm), the intensity of radiation energy was 105 ⁇ W/cm 2 kept at a distance of 4 cms from the surface of the Kernels for 10 minutes.
  • Myceliated kernels were dried immediately after the UV exposure in an oven set at 45 degrees centigrade for 15 minutes and allowed to air dry for 4 more hours at room temperature, not exposed to sunlight. A small sample of 10 gms was set aside for qualitative testing of vitamins and proteins. A batch of 25 gms dried myceliated kernels enriched with vitamin D was further popped in a non-commercial small-scale popcorn machine as per the manufacturer's instructions. The quantity and retention of vitamin D2 in raw fermented, roasted and popped vitamin D2 enhanced kernels was considerably higher than the control, unfermented corn kernels.
  • the kernels of Almonds, cashews, wheat, pearl millet, finger millet, Amaranthus, sorghum, chick pea and ground nut were also prepared using the same method.
  • Example 2 Vitamin D enriched wet millet batter for making Idli, Dosa and Uttapam (referred to as snack batter).
  • the kernels of finger millet were myceliated and enriched with vitamin D as per the procedure followed in Example 1 .
  • the exposure time to source of UVB light Philips tube light, TL 20W/ 01 Narrowband, IBRS10461 , S600VB Nl, Made in Germany
  • the wet kernels upon exposure to UVB light were analysed for the qualitative estimation of vitamin D using HPLC analysis.
  • the fresh kernels were used in the preparation of wet snack batter as per the following recipe and procedure.
  • Example 3 Vitamin D enriched, nutritious, gluten free waffle and pancake mix.
  • Waffles is a dish made from leavened batter or dough that is cooked between two hot plates that are specifically designed to yield characteristic size, texture and shape to the preparation.
  • the special designs of waffle makers are available commercially. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties.
  • Preparation of flour 500 gms of the myceliated dried kernels of Finger millet as per the procedure of fermentation described in Example 1 were further ground into fine flour using domestic automatic flour grinder.
  • the flour is been referred to as vitamin D enriched flour in the below described recipe.
  • the dry ingredients were sifted together in a large bowl, the eggs were separated and in small bowl, the egg whites were beaten until stiff.
  • the egg yolks, milk, butter and oil were mixed together and stirred slightly.
  • the dry and wet ingredients were mixed together and the beaten egg whites were folded in.
  • the waffles were made using the mixture in a waffle iron
  • Pancakes were made using the same batter as per known methods. Similarly by using the myceliated grains of wheat or parts thereof traditional Indian cuisines including Roti (flat bread), and paratha, and baked items comprising cookies and cup cake were prepared and quantity and retention of vitamin D was estimated using known methods which was much higher as compared to the control samples. The quantity of enriched flour was adjusted upon qualitative estimation to meet the Daily recommended value of 600 IU (per serving) per person.
  • Example 4 A sachet of vitamin D enriched flour mix
  • a 30 gm flour sachet containing 4000 IU (approximately 100 micrograms) of vitamin D2 was prepared using appropriate quantity of mixed myceliated kernels of wheat and ragi which were prepared as per the procedures elaborated in examples 1 -3 and exposed to UVB source of 40 watt assembled using 2 Philips tube light (TL 20W/ 01 Narrowband, IBRS10461 , S600VB Nl, Made in Germany) for one hour (60 minutes).
  • the radiation energy was approximately 505 ⁇ W/cm 2 at a distance of 4.5 cm from the source of light.
  • the kernels were dried in an oven at 50 degrees centigrade for 12 hours.
  • the process of the present invention makes use of vegetative cells of edible fungi and more particularly mushrooms.
  • the vegetative cells do not produce spore and hence chances of allergies is minimized as compared to use of fruiting bodies.
  • the process is fast, cheaper, independent of the seasonal variations.
  • the in vitro process steps could be standardized easily using readily available equipment hence scale up and replication is easier.
  • the strains used across the world could be used anywhere in the controlled process. Hence the rare mushroom mycelium could also be grown on the kernels.
  • the process and applications are highly versatile, having several entry points in global dietary patterns and more particularly suitable for Indian cuisines.
  • the vegetarians and vegans could easily consume the enhanced kernels in their daily diet.
  • the post exposure processing is minimal thus controlling the losses, making the process more precise and less costly.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un procédé de préparation in situ de vitamine D et de grains nutritifs enrichis en vitamine D et leurs applications. Le procédé comprend la soumission de la variété de grains et mélanges ou parties de ceux-ci à une fermentation à l'état solide à l'aide de cultures comestibles et/ou consommables de basidiomycètes et/ou d'ascomycètes et l'exposition des grains fermentés à une source de lumière UV. Les grains enrichis en vitamine D peuvent être utilisés frais ou après traitement aux fins de la préparation de divers articles alimentaires enrichis en vitamine D tels que des grains de maïs soufflé, de la pâte à gaufres et à crêpes, des pains, des confiseries, des produits de boulangerie et des biscuits. Les grains enrichis en vitamine D sont par ailleurs utilisés aux fins de l'enrichissement nutritionnel sous forme de farine, de pâte ou d'extraits, d'huiles ou de grains entiers à part entière.
PCT/IN2018/050293 2017-05-11 2018-05-10 Procédé de préparation in situ de vitamine d et de grains nutritionnellement enrichis et leurs applications WO2018207212A1 (fr)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090269441A1 (en) * 2008-04-23 2009-10-29 The Penn State Research Foundation Methods and compositions for improving the nutritional content of mushrooms and fungi

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20090269441A1 (en) * 2008-04-23 2009-10-29 The Penn State Research Foundation Methods and compositions for improving the nutritional content of mushrooms and fungi

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
HUANG, SJ. ET AL.: "The Quality Improvement of Solid-State Fermentation with Cordyceps militaris by UVB Irradiation", FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol. 55, no. 4, December 2017 (2017-12-01), pages 445 - 453, XP055554507 *
POSTEMSKY, P. ET AL.: "Solid-state fermentation of cereal grains and sunflower seed hulls by Grifola gargal and Grifola sordulenta", INTERNATIONAL BIODETERIORATION & BIODEGRADATION, vol. 100, May 2015 (2015-05-01), pages 52 - 61, XP029584403 *
SUBRAMANIAM, S. ET AL.: "Solid-substrate fermentation of wheat grains by mycelia of indigenous species of the genus Ganoderma (higher Basidiomycetes) to enhance the antioxidant activities", INTERNATIONAL JOURNAL OF MEDICINAL MUSHROOMS, vol. 16, no. 3, 2014, pages 259 - 267 *

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