AR076693A1 - Procedimientopara preparar un producto fermentado a base de soja - Google Patents

Procedimientopara preparar un producto fermentado a base de soja

Info

Publication number
AR076693A1
AR076693A1 ARP100101769A ARP100101769A AR076693A1 AR 076693 A1 AR076693 A1 AR 076693A1 AR P100101769 A ARP100101769 A AR P100101769A AR P100101769 A ARP100101769 A AR P100101769A AR 076693 A1 AR076693 A1 AR 076693A1
Authority
AR
Argentina
Prior art keywords
prepare
procedure
fermented product
based fermented
sofa based
Prior art date
Application number
ARP100101769A
Other languages
English (en)
Inventor
Christoph Hendrik Beckmann
Marie-Solenne Coic
Michel Mellema
Jan Willem Sanders
Original Assignee
Unilever Nv
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Nv filed Critical Unilever Nv
Publication of AR076693A1 publication Critical patent/AR076693A1/es

Links

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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/143—Fermentum
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

Un procedimiento para fermentar un substrato que comprende proteína de soja y un carbohidrato usando dos cepas específicas de bacterias mesofílicas para mejorar el sabor de la proteína de soja y de los alimentos que la contienen.
ARP100101769A 2009-05-25 2010-05-21 Procedimientopara preparar un producto fermentado a base de soja AR076693A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP09160959 2009-05-25

Publications (1)

Publication Number Publication Date
AR076693A1 true AR076693A1 (es) 2011-06-29

Family

ID=41050994

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP100101769A AR076693A1 (es) 2009-05-25 2010-05-21 Procedimientopara preparar un producto fermentado a base de soja

Country Status (6)

Country Link
CN (1) CN102458137A (es)
AR (1) AR076693A1 (es)
BR (1) BRPI1007567B1 (es)
MX (1) MX347102B (es)
WO (1) WO2010136321A1 (es)
ZA (1) ZA201108656B (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3090277B1 (fr) * 2018-12-21 2021-06-18 Les Nouveaux Affineurs Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux
EP4373286A1 (en) * 2021-07-23 2024-05-29 International N&H Denmark ApS Lactococcus strains

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4678673A (en) * 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
EP0521331A3 (en) * 1991-06-19 1993-01-13 N.V. Vandemoortele International Soy milk fermentation process
WO1998042200A1 (fr) * 1997-03-20 1998-10-01 Jean James Garreau Produits alimentaires a base de lait de soja et leur procede de fabrication
US6451359B1 (en) * 2000-08-08 2002-09-17 Soy Ultima, L.L.C. Soy beverage and related method of manufacture
EP1410719A1 (de) * 2002-10-16 2004-04-21 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Biotechnologisch erzeugbares proteinhaltiges Präparat, Verfahren zu seiner Herstellung und seine Verwendung als Lebensmittelzutat

Also Published As

Publication number Publication date
WO2010136321A1 (en) 2010-12-02
MX347102B (es) 2017-04-12
BRPI1007567A2 (pt) 2015-08-25
MX2011012487A (es) 2011-12-12
BRPI1007567B1 (pt) 2022-09-27
CN102458137A (zh) 2012-05-16
BRPI1007567A8 (pt) 2017-11-28
ZA201108656B (en) 2013-01-30

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Legal Events

Date Code Title Description
FG Grant, registration