BRPI0922737A8 - Método de preparo de um produto fermentado à base de soja - Google Patents

Método de preparo de um produto fermentado à base de soja

Info

Publication number
BRPI0922737A8
BRPI0922737A8 BRPI0922737A BRPI0922737A BRPI0922737A8 BR PI0922737 A8 BRPI0922737 A8 BR PI0922737A8 BR PI0922737 A BRPI0922737 A BR PI0922737A BR PI0922737 A BRPI0922737 A BR PI0922737A BR PI0922737 A8 BRPI0922737 A8 BR PI0922737A8
Authority
BR
Brazil
Prior art keywords
soy
aqueous liquid
phytase
fermented product
pasteurized
Prior art date
Application number
BRPI0922737A
Other languages
English (en)
Inventor
Hendrick Beckmann Chistoph
Van Vliet Cornélis
Johannes Henricus Maria Jansen Franciscus
Mellema Michel
Original Assignee
Unilever Nv
Coca Cola Co
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, Coca Cola Co filed Critical Unilever Nv
Publication of BRPI0922737A2 publication Critical patent/BRPI0922737A2/pt
Publication of BRPI0922737A8 publication Critical patent/BRPI0922737A8/pt
Publication of BRPI0922737B1 publication Critical patent/BRPI0922737B1/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
    • 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
    • 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
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
    • C12Y301/03008—3-Phytase (3.1.3.8)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/03—Phosphoric monoester hydrolases (3.1.3)
    • C12Y301/03026—4-Phytase (3.1.3.26), i.e. 6-phytase
    • 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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

MÉTODO DE PREPARO DE UM PRODUTO FERMENTADO À BASE DE SOJA E PRODUTO À BASE DE SOJA. A presente invenção refere-se a um método de preparo de um produto fermentado à base de soja, o dito método compreendendo: a. fornecer um líquido aquoso que contém 0,5 a 10 % em peso de proteína de soja; b. pasteurizar ou esterilizar o líquido aquoso; c. inocular o líquido pasteurizado ou esterilzado com uma cultura iniciadora que contém bactéria ácido-láctica: d. fermentar o líquido aquoso inoculado através da incubação a uma temperatura na faixa de 15 a 48 ºC durante 0,5 a 24 horas para obter um produto fermentado, em que fitase é incorporada no líquido aquoso antes da pasteurização do dito líquido aquoso na etapa b. ou em que a fitase é adicionada ao líquido pasteurizado ou esterilizado não mais do que 10 minutos antes do término da etapa de fermentação d, dita fitase sendo incorporada no líquido pasteurizado ou esterilizado em uma quantidade de não mais do que 11 FTU por grama de proteína de soja; e sendo que a etapa de fermentação d. é concluída através de pasteurização, resfriamento ou ajuste de pH. Constatouse que através da condução da fermentação e do tratamento com fitase de uma maneira concomitante, um aumento substancial na biodisponibilidade de minerais, como ferro e magnésio, pode ser alcançado enquanto, ao mesmo tempo, é minimizado o efeito negativo de degradação por ácido fítico em oxidação de lipídio. A presente invenção também fornece um produto fermentado à base de soja que contém proteína de soja, ácidos graxos poliinsaturados, ferro e/ou magnésio e fosfatos de inositol, em que o número médio de resíduos de fosfato dos fosfatos de inositol contidos no produto fermentado está na faixa de 1,5 a 4,0.
BRPI0922737-7A 2009-01-30 2009-12-24 Método de preparo de um produto fermentado à base de soja BRPI0922737B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP09151775.5 2009-01-30
EP09151775 2009-01-30
PCT/EP2009/067922 WO2010086078A1 (en) 2009-01-30 2009-12-24 Use of phytase in the preparation of a fermented soy based product

Publications (3)

Publication Number Publication Date
BRPI0922737A2 BRPI0922737A2 (pt) 2015-08-04
BRPI0922737A8 true BRPI0922737A8 (pt) 2017-08-29
BRPI0922737B1 BRPI0922737B1 (pt) 2022-09-27

Family

ID=40466938

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0922737-7A BRPI0922737B1 (pt) 2009-01-30 2009-12-24 Método de preparo de um produto fermentado à base de soja

Country Status (8)

Country Link
US (2) US20100196535A1 (pt)
EP (1) EP2384122B1 (pt)
CN (1) CN102300467B (pt)
AR (1) AR075193A1 (pt)
BR (1) BRPI0922737B1 (pt)
MX (1) MX2011007511A (pt)
WO (1) WO2010086078A1 (pt)
ZA (1) ZA201104791B (pt)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130089641A1 (en) * 2011-10-11 2013-04-11 Sunway Biotech Co., Ltd. Soymilk with Additive of Vitamin C, Vitamin C salt or Vitamin C Stereoisomer
CN108614069A (zh) * 2018-07-26 2018-10-02 山东省科学院生物研究所 一种植酸酶发酵液中植酸酶活性的测定方法和装置
CN109349418A (zh) * 2018-12-14 2019-02-19 中国农业大学 一种低致敏性低植酸去腥大豆分离蛋白的制备方法
WO2021198171A1 (en) * 2020-03-31 2021-10-07 Dsm Ip Assets B.V. The combined use of phytase and pad to obtain an improved plant-based drink
US20230102612A1 (en) * 2020-03-31 2023-03-30 Dsm Ip Assets B.V. Accelerating the acidification speed of lactic acid bacteria
CN112825980A (zh) * 2020-12-31 2021-05-25 辽宁威兰生物技术有限责任公司 基于微生物发酵生产畜牧水产用含葡萄糖氧化酶功能型活性肽粉的方法
CN116391875A (zh) * 2023-04-13 2023-07-07 东北农业大学 一种大豆蛋白原纤维-β-胡萝卜素凝胶基铁补充剂及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2696057B2 (ja) * 1993-05-11 1998-01-14 ニチモウ株式会社 穀類を原料とした生成物の製造方法
AU2001235360A1 (en) * 2000-02-23 2001-09-03 Novozymes A/S Fermentation with a phytase
US7108881B2 (en) 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
JPWO2006043478A1 (ja) * 2004-10-20 2008-05-22 不二製油株式会社 乳酸菌発酵豆乳およびその製造法
US7118776B2 (en) 2005-03-10 2006-10-10 Solae, Llc Phytase-treated acid stable soy protein products
US20070014910A1 (en) 2005-07-18 2007-01-18 Altemueller Andreas G Acidic, protein-containing drinks with improved sensory and functional characteristics

Also Published As

Publication number Publication date
CN102300467B (zh) 2013-07-10
ZA201104791B (en) 2012-09-26
AR075193A1 (es) 2011-03-16
MX2011007511A (es) 2011-08-04
WO2010086078A1 (en) 2010-08-05
EP2384122A1 (en) 2011-11-09
BRPI0922737A2 (pt) 2015-08-04
US20130273204A1 (en) 2013-10-17
EP2384122B1 (en) 2013-10-02
US20100196535A1 (en) 2010-08-05
CN102300467A (zh) 2011-12-28
BRPI0922737B1 (pt) 2022-09-27

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A23L 7/104 (2016.01)

B25A Requested transfer of rights approved

Owner name: THE COCA-COLA COMPANY (US)

B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 24/12/2009, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO.