BR112023004624A2 - Processo para preparar um produto à base de plantas fermentado contendo proteína - Google Patents

Processo para preparar um produto à base de plantas fermentado contendo proteína

Info

Publication number
BR112023004624A2
BR112023004624A2 BR112023004624A BR112023004624A BR112023004624A2 BR 112023004624 A2 BR112023004624 A2 BR 112023004624A2 BR 112023004624 A BR112023004624 A BR 112023004624A BR 112023004624 A BR112023004624 A BR 112023004624A BR 112023004624 A2 BR112023004624 A2 BR 112023004624A2
Authority
BR
Brazil
Prior art keywords
product
protein
plant
herbal product
preparing
Prior art date
Application number
BR112023004624A
Other languages
English (en)
Inventor
Deng Yuxi
LIANG Youyun
Thomas Widmer Christoph
Biehl Jan
ANANTA Edwin
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of BR112023004624A2 publication Critical patent/BR112023004624A2/pt

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
    • 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
    • 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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or 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
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

PROCESSO PARA PREPARAR UM PRODUTO À BASE DE PLANTAS FERMENTADO CONTENDO PROTEÍNA. A presente invenção refere-se a um processo para preparar um produto à base de plantas fermentado contendo proteína líquido análogo a iogurte a partir de uma planta oleaginosa desengordurada, sendo que ele que compreende as seguintes etapas: a) formar uma suspensão da planta oleaginosa desengordurada em um solvente aquoso; b) tratar enzimaticamente a suspensão obtida na etapa a), com as seguintes enzimas: - pelo menos uma proteína glutaminase para a solubilização no dito solvente aquoso de proteínas contidas na planta oleaginosa desengordurada, - opcionalmente uma transglutaminase -, pelo menos uma glicosidase, as ditas enzimas sendo usadas sucessivamente ou simultaneamente; c) homogeneizar a uma pressão superior a 30 bar para obter um produto à base de plantas contendo proteína, d) opcionalmente recuperar o produto à base de planta contendo proteína vegetal obtido na etapa c); e) aquecer o produto à base de plantas até uma temperatura de 80 °C a 140 °C durante 2 segundos a 10 minutos; e f) inocular o produto à base de plantas com pelo menos uma cultura inicial para obter um produto à base de plantas inoculado e fermentar o produto à base de plantas até atingir um pH de 4,5 e 5,5 para obter um produto à base de plantas fermentado contendo proteína. A invenção se refere, também, a um produto obtenível por meio desse processo.
BR112023004624A 2020-09-25 2021-09-22 Processo para preparar um produto à base de plantas fermentado contendo proteína BR112023004624A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20198524 2020-09-25
PCT/EP2021/076069 WO2022063833A1 (en) 2020-09-25 2021-09-22 A process for preparing a protein containing fermented plant based product

Publications (1)

Publication Number Publication Date
BR112023004624A2 true BR112023004624A2 (pt) 2023-04-11

Family

ID=72659710

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112023004624A BR112023004624A2 (pt) 2020-09-25 2021-09-22 Processo para preparar um produto à base de plantas fermentado contendo proteína

Country Status (8)

Country Link
US (1) US20230413873A1 (pt)
EP (1) EP4216732A1 (pt)
CN (1) CN116723768A (pt)
AU (1) AU2021350081A1 (pt)
BR (1) BR112023004624A2 (pt)
CL (1) CL2023000781A1 (pt)
MX (1) MX2023003026A (pt)
WO (1) WO2022063833A1 (pt)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024053745A1 (ja) * 2022-09-09 2024-03-14 天野エンザイム株式会社 加工植物性タンパク質含有組成物の製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2643089C (en) 2006-02-22 2013-09-24 Compagnie Gervais Danone Process for manufacturing a fermented milk
BRPI0819037A2 (pt) * 2007-11-23 2014-10-07 Unilever Nv "método de fabricar uma bebida"
SG11201504862QA (en) 2013-02-05 2015-08-28 Oatly Ab Liquid oat base
US20190110501A1 (en) * 2016-04-01 2019-04-18 Oatly Ab Enhanced viscosity oat base and fermented oat base product
FI128699B (en) * 2017-12-22 2020-10-30 Valio Ltd Herbal food product and process

Also Published As

Publication number Publication date
US20230413873A1 (en) 2023-12-28
CL2023000781A1 (es) 2023-11-10
AU2021350081A1 (en) 2023-03-16
WO2022063833A1 (en) 2022-03-31
CN116723768A (zh) 2023-09-08
MX2023003026A (es) 2023-04-10
EP4216732A1 (en) 2023-08-02

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