BR112018073158A2 - process for producing a skimmed fermented soy product, skimmed fermented soy product obtained by the process and its use - Google Patents

process for producing a skimmed fermented soy product, skimmed fermented soy product obtained by the process and its use

Info

Publication number
BR112018073158A2
BR112018073158A2 BR112018073158A BR112018073158A BR112018073158A2 BR 112018073158 A2 BR112018073158 A2 BR 112018073158A2 BR 112018073158 A BR112018073158 A BR 112018073158A BR 112018073158 A BR112018073158 A BR 112018073158A BR 112018073158 A2 BR112018073158 A2 BR 112018073158A2
Authority
BR
Brazil
Prior art keywords
fermented
skimmed
fermented soy
product
soybean
Prior art date
Application number
BR112018073158A
Other languages
Portuguese (pt)
Inventor
Szortyka Tessmann Walter
Original Assignee
Ht Nutri Sarl
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 Ht Nutri Sarl filed Critical Ht Nutri Sarl
Publication of BR112018073158A2 publication Critical patent/BR112018073158A2/en

Links

Classifications

    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

a presente descrição refere-se a um processo para a produção de um produto de soja fermentado compreendendo: provisão da matéria-prima com base em soja; extração de óleo da matéria prima com base em soja para se obter material de soja desnatado; adição de água tal que o material de soja desnatado tem uma umidade que está entre 20% em peso e 80% em peso; adição de levedura em uma concentração entre 0,1% em peso e 20% em peso ao material de soja desnatado para se obter um produto de soja fermentado; e secagem do produto de soja fermentado até que o produto de soja fermentado tenha a umidade que seja menos do que 12% em peso; tal que o produto de soja fermentado compreende menos do que 0,5% em peso de estaquiose e de rafinose, mais do que 18% em peso de frutooligossacarídeos e menos do que 24% em peso de carboidratos. a presente descrição ulteriormente refere-se ao produto de soja fermentado obtido como sendo o processo e ao uso do produto de soja fermentado como um ingrediente em formulações alimentícias.The present disclosure relates to a process for producing a fermented soybean product comprising: providing the soybean-based raw material; oil extraction from soy-based feedstock to obtain skimmed soy material; adding water such that the skimmed soybean material has a moisture that is between 20 wt% and 80 wt%; adding yeast at a concentration between 0.1 wt% and 20 wt% to the skimmed soybean material to obtain a fermented soybean product; and drying the fermented soy product until the fermented soy product has a moisture content of less than 12% by weight; such that the fermented soybean product comprises less than 0.5 wt% stachyose and raffinose, more than 18 wt% fructooligosaccharides and less than 24 wt% carbohydrates. The present description hereinafter relates to the fermented soy product obtained as the process and the use of the fermented soy product as an ingredient in food formulations.

BR112018073158A 2016-05-11 2016-05-11 process for producing a skimmed fermented soy product, skimmed fermented soy product obtained by the process and its use BR112018073158A2 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2016/052696 WO2017194994A1 (en) 2016-05-11 2016-05-11 Process for producing a defatted fermented soy product, the defatted fermented soy product obtained by the process and its use

Publications (1)

Publication Number Publication Date
BR112018073158A2 true BR112018073158A2 (en) 2019-03-12

Family

ID=56008833

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112018073158A BR112018073158A2 (en) 2016-05-11 2016-05-11 process for producing a skimmed fermented soy product, skimmed fermented soy product obtained by the process and its use

Country Status (3)

Country Link
EP (1) EP3454671A1 (en)
BR (1) BR112018073158A2 (en)
WO (1) WO2017194994A1 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL7613478A (en) * 1975-12-08 1977-06-10 Monsanto Co PROCESS FOR THE PREPARATION OF SOYMEAL.
CH627626A5 (en) * 1978-01-04 1982-01-29 Nestle Sa PROCESS FOR THE DISPOSAL OF FLATULENT SUGARS FROM SOYBEANS.
RS50695B (en) * 2005-04-01 2010-06-30 Hamlet Protein A/S. Fermented protein product

Also Published As

Publication number Publication date
WO2017194994A1 (en) 2017-11-16
EP3454671A1 (en) 2019-03-20

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B350 Update of information on the portal [chapter 15.35 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.