PROCESS FOR PREPARING A FOOD OR BEVERAGE PRODUCT WITH SYMBIOTIC PROPERTIES FOR HUMAN CONSUMPTION FROM VIABLE OR PROBIOTIC MICROORGANISMS GENERATED BY THE BIOMASS OBTAINED FROM THE FERMENTATION OF THE AGAVE JUICE INTO AGAVE SPIRIT, WHICH IS ALCOHOL-FR,申请号MX2006PA01614-传众专利搜索

PROCESS FOR PREPARING A FOOD OR BEVERAGE PRODUCT WITH SYMBIOTIC PROPERTIES FOR HUMAN CONSUMPTION FROM VIABLE OR PROBIOTIC MICROORGANISMS GENERATED BY THE BIOMASS OBTAINED FROM THE FERMENTATION OF THE AGAVE JUICE INTO AGAVE SPIRIT, WHICH IS ALCOHOL-FR

申请公布号：MXPA06001614(A)

申请号：MX2006PA01614

申请日期：2006.02.10

申请公布日期：2007.08.09

申请人：

INSTITUTO POLITECNICO NACIONAL

发明人：LUIS RAUL TOVAR GALVEZ

摘要：The present invention refers to a process for obtaining a food or beverage product with symbiotic properties, which is enriched with trace elements, from an inoculum or seed growing from the fermentation of the agave juice into agave spirit, said inoculum or seed, which is the probiotic, including whole oats or a fructo-oligosaccharide acting as a probiotic. The seed has a dry base ranging from about 2 x 180 CFU to about 4 x 108 CFU per gram. The trace elements useful for strengthening the seed are iron, zinc, selenium, copper, magnesium, chromium and molybdenum. An agave spirit is obtained as a by-product of the present invention having one or a combination of essential trace elements for human beings. Within the process for strengthening the inoculum or seed by the reduction of phosphates present in the culture broth, it is possible to increase the synthesis of the phytase enzyme (myo-inositol hexakis 3 and/or 6 phosphohydrolase), thereby hydrolyzing the phytic acid and releasing iron, zinc, calcium, magnesium and phosphor.