Patent ID: 8287929

Claim:
A process for the manufacture of a viable bifidus and lactobacilli protein gelatinous food comprising the following steps: a) heating 1.976-2.964 lts of purified water at a temperature between 55 and 85Â° C. while agitating at 284.75-385.25 rpm, and adding 703.375-951.625 g of cane sugar and 1 g of citric seed extract and mixing for 8-15 minutes; b) immediately increasing the agitation speed of the previous mixture to 170-700 rpm and adding glucose in a liquid state at a temperature between 60 and 90Â° C.; c) mixing the solution of step b) for 3-5 minutes at a speed of 250 to 700 rpm to obtain a sweet syrup with no lumps or non-solubilized grains maintaining the temperature in a range between 55 and 67Â° C.; d) immediately adding to the mixture of a)-c) a first solid mixture while maintaining 60% humidity, a pH between 5 and 8 and at a temperature between 46 and 85Â° C., consisting of: i. 195.5-264.5 g of protein element, 41.85-51.15 g of xanthan gum, 112-168 g of linseed flax fiber and 30-35 g of vitamins; e) adding a second mixture, 8.5 to 11.5 minutes after the prior step, at a speed between 68 and 102 rpm, consisting of: i. 44.625-60.375 g of citric acid, 9-11 g of malic acid, 4.875-5.850 g of viable bifidus and 1.625-1.950 g of viable lactobacilli; f) incorporating by injection over a time of between 1 and 3 minutes a colorant while maintaining the mixture temperature between 40 and 65Â° C. and a mixing speed between 150 and 700 rpm; wherein said colorant consists of a mixture of fine powder pigment with water; wherein said colorant is soluble in hot gel, odorless and translucent; and wherein said colorant contains no heavy metals, aniline in less than 8 parts per million, has a boiling point of a temperature of 100Â° C. and a specific weight of 1; g) incorporating, over 1 minute, at a speed range between 150 and 700 rpm, a translucent, colorless, liquid essence having a desired flavor, a specific gravity at 20Â° C. between 0.9659-1.0100 and refraction index at 20Â° C. of 1.400-1.4450, and continuing agitation, at least, for another 2 minutes until achieving the total homogenization of all the ingredients in the final mixture; wherein said essence has a low aqueous activity at an elevated osmotic pressure and is unable to support and microbial growth; and wherein the bifidus and the lactobacilli are viable in the protein gelatinous food.