AR069383A1 - A METHOD FOR PREPARING A DRINK OF BASED SOYBEANS - Google Patents
A METHOD FOR PREPARING A DRINK OF BASED SOYBEANSInfo
- Publication number
- AR069383A1 AR069383A1 ARP080105044A ARP080105044A AR069383A1 AR 069383 A1 AR069383 A1 AR 069383A1 AR P080105044 A ARP080105044 A AR P080105044A AR P080105044 A ARP080105044 A AR P080105044A AR 069383 A1 AR069383 A1 AR 069383A1
- Authority
- AR
- Argentina
- Prior art keywords
- ppm
- weight
- concentration increases
- fermented
- concentrations
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 235000010469 Glycine max Nutrition 0.000 title 1
- 244000068988 Glycine max Species 0.000 title 1
- 239000007788 liquid Substances 0.000 abstract 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 abstract 2
- 230000007423 decrease Effects 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- FXHGMKSSBGDXIY-UHFFFAOYSA-N heptanal Chemical compound CCCCCCC=O FXHGMKSSBGDXIY-UHFFFAOYSA-N 0.000 abstract 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 abstract 2
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 abstract 2
- HGBOYTHUEUWSSQ-UHFFFAOYSA-N pentanal Chemical compound CCCCC=O HGBOYTHUEUWSSQ-UHFFFAOYSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract 1
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 150000002016 disaccharides Chemical class 0.000 abstract 1
- 230000008030 elimination Effects 0.000 abstract 1
- 238000003379 elimination reaction Methods 0.000 abstract 1
- 235000021001 fermented dairy product Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000011534 incubation Methods 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
- A23C11/106—Addition of, or treatment with, microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Método para fabricar una bebida, que comprende: proveer un líquido acuoso esterilizado o pasteurizado, que contiene entre 0,5 y 8% en peso de proteína de soja disuelta y entre 0 y 0,2% en peso de proteína láctea; inocular el líquido pasteurizado o esterilizado con una bacteria del ácido láctico termofílica, que contiene un cultivo de inicio; fermentar el líquido acuoso inoculado por incubacion, a una temperatura comprendida en el rango de 40 a 48°C, durante 0,5 a 24 horas, para obtener un producto fermentado, que tiene una viscosidad inferior a 50 mPa.s a 100s-1, a una temperatura de 7°C; en el cual, en total, se agrega menos del 6% de disacáridos en peso del producto fermentado antes, durante o después de la fermentacion y en el cual, durante la fermentacion, se observan los siguientes cambios en las concentraciones de los compuestos saborizados: la concentracion de lactato aumenta con al menos 500 ppm; la concentracion de diacetilo aumenta con al menos 0,3 ppm y/o la concentracion de acetaldehído aumenta con al menos 0,05 ppm; la concentracion de n-hexanal disminuye en al menos 60%, con preferencia, en al menos 70%; al menos dos concentraciones de los siguientes productos n-pentanal, n-heptanal, n-octanal y n-nonanal, disminuyen en al menos el 50%. El método posibilita la eliminacion efectiva de las notas distorsionadas de la soja, así como también, la preparacion de sustratos fermentados con un perfil de sabor deseable, que se asemeja al de los productos lácteos fermentados.Method for making a beverage, comprising: providing a sterile or pasteurized aqueous liquid, containing between 0.5 and 8% by weight of dissolved soy protein and between 0 and 0.2% by weight of milk protein; inoculate the pasteurized or sterilized liquid with a thermophilic lactic acid bacterium, which contains a starter culture; ferment the inoculated aqueous liquid by incubation, at a temperature in the range of 40 to 48 ° C, for 0.5 to 24 hours, to obtain a fermented product, which has a viscosity of less than 50 mPa.s at 100s-1, at a temperature of 7 ° C; in which, in total, less than 6% of disaccharides by weight of the fermented product is added before, during or after fermentation and in which, during fermentation, the following changes in the concentrations of the flavored compounds are observed: Lactate concentration increases with at least 500 ppm; the diacetyl concentration increases with at least 0.3 ppm and / or the acetaldehyde concentration increases with at least 0.05 ppm; the concentration of n-hexanal decreases by at least 60%, preferably at least 70%; At least two concentrations of the following n-pentanal, n-heptanal, n-octanal and n-nonanal products decrease by at least 50%. The method enables the effective elimination of distorted soy notes, as well as the preparation of fermented substrates with a desirable flavor profile, which resembles that of fermented dairy products.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07121411 | 2007-11-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR069383A1 true AR069383A1 (en) | 2010-01-20 |
Family
ID=39111665
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP080105044A AR069383A1 (en) | 2007-11-23 | 2008-11-20 | A METHOD FOR PREPARING A DRINK OF BASED SOYBEANS |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP2217080A1 (en) |
| CN (1) | CN101932250B (en) |
| AR (1) | AR069383A1 (en) |
| BR (1) | BRPI0819037A2 (en) |
| MX (1) | MX2010005304A (en) |
| WO (1) | WO2009065724A1 (en) |
| ZA (1) | ZA201002995B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BRPI1007568A8 (en) * | 2009-05-25 | 2017-11-21 | Unilever Nv | PROCESS FOR MODIFYING THE FLAVOR OF A SUBSTRATE CONTAINING SOY PROTEIN |
| MX2012012044A (en) | 2010-04-22 | 2012-11-22 | Unilever Nv | Beverage comprising soy protein and citrus fibers. |
| AR085944A1 (en) * | 2011-04-08 | 2013-11-06 | Chr Hansen As | LACTOBACILLUS RHAMNOSUS TASTE IMPROVER |
| EP2695522A1 (en) * | 2012-09-28 | 2014-02-12 | Alpro Comm. VA | Fermented soy milk products |
| CN102894098B (en) * | 2012-11-07 | 2014-04-09 | 昆明宝成生物科技有限公司 | Process for producing probiotic natto juice |
| CN109504617B (en) * | 2018-10-22 | 2021-03-30 | 华南理工大学 | Lactobacillus harbin and application thereof |
| AU2021350081A1 (en) * | 2020-09-25 | 2023-03-16 | Société des Produits Nestlé S. A. | A process for preparing a protein containing fermented plant based product |
| US20240358042A1 (en) | 2021-09-10 | 2024-10-31 | Conopco Inc., D/B/A Unilever | Meat analogue and method to decrease the off-flavour |
| CN115644244A (en) * | 2022-11-01 | 2023-01-31 | 重庆市天友乳业股份有限公司 | Double-protein yoghourt and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1438315A (en) * | 1972-12-04 | 1976-06-03 | ||
| JPS59227241A (en) * | 1983-06-09 | 1984-12-20 | Taishi Shokuhin Kogyo Kk | Preparation of lactified soya milk |
| US4806481A (en) * | 1983-06-09 | 1989-02-21 | Taishi Foods Company Ltd. | Streptococcus sojalactis |
-
2008
- 2008-11-03 CN CN2008801173458A patent/CN101932250B/en not_active Expired - Fee Related
- 2008-11-03 EP EP08851809A patent/EP2217080A1/en not_active Ceased
- 2008-11-03 MX MX2010005304A patent/MX2010005304A/en active IP Right Grant
- 2008-11-03 WO PCT/EP2008/064867 patent/WO2009065724A1/en active Application Filing
- 2008-11-03 BR BRPI0819037-2A2A patent/BRPI0819037A2/en not_active Application Discontinuation
- 2008-11-20 AR ARP080105044A patent/AR069383A1/en active IP Right Grant
-
2010
- 2010-04-29 ZA ZA2010/02995A patent/ZA201002995B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP2217080A1 (en) | 2010-08-18 |
| WO2009065724A1 (en) | 2009-05-28 |
| MX2010005304A (en) | 2010-06-01 |
| CN101932250A (en) | 2010-12-29 |
| ZA201002995B (en) | 2011-07-27 |
| BRPI0819037A2 (en) | 2014-10-07 |
| CN101932250B (en) | 2013-06-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |