CN101155520B - Fermented protein product - Google Patents
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Abstract
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heat- ing step.
Description
Technical field
The present invention relates to a kind of fermentation protein product that comes from yeast and protein beans part, its advantage is to have the organoleptic attribute that good nutritive peculiarity also has enhancing simultaneously.
Background technology
Along with the continuous growth of world population, also increasing as the demand of the protein of human foods and animal feed being suitable for.Simultaneously, the conventional proteins source for example the use of fish or domestic animal be restricted owing to healthy relation and/or limited supply.
Well-known certain plants crop can provide high-quality protein.Yet, it's a pity that these crops comprise harmful and/or unpalatable component usually, make them not have to be not suitable under the situation about further handling being used as food and feed.Especially this situation of beans, below as an example with soybean.
It is the biological activity protein of trypsin inhibitor that the soybean that gives birth to contains known.It is reduced to the tryptic activity of the enzyme that needs in the digestion process.The result causes the nutritive value of soybean-based product to reduce.The content of trypsin inhibitor can reduce through heating process, and heats the reduction that possibly cause the soybean protein value on the other hand.
Another kind of biological activity protein is an antigen, wherein most important glycinin and the beta-conglycinin confirmed as.Known they cause the reaction of serious abnormalism, especially alimentary canal is not also had full grown young mammal.The known method of the said protein of deactivation is through the water-alcohol mixture processing and/or passes through heating means.The protein denaturation that above-mentioned processing causes will cause product to combine the ability of water and fat to reduce, and superheated possibly damaged nutritional quality simultaneously.
The amount of carbohydrate and character are another kind of relevant factors.Owing to can cause flatulence and diarrhoea, so especially consider α-1, the 6-galactoside.Reduce or remove α-1, the means of 6-galactoside are to utilize the water extraction, degrade through the effect or the fermentation of enzyme-specific.Generally speaking, this is relevant with disadvantageous cost benefit ratio.
In addition, the palatability of product is the fundamental that this product is used for food and feed.Therefore, relevant based on the rough protein product of beans with " beans " beastly flavor.Such as heat treatment and/or utilize the processing of water-alcohol mixture extraction can alleviate this taste.The commercially available product category of improving local flavor that has has protein concentrates and protein isolate.
The major defect of these products is that production cost is high, although and they have comparatively gentle taste, the tempting local flavor that they self do not stimulate appetite.This shows needs novel product, and it has best nutrition and excellent function property and tempting local flavor simultaneously.
Prior art
US 2,190, and 644 disclose the method for from the protein that is substantially free of oily soyabeen grists, separating carbohydrate.Said method comprises the following steps, soyabeen grists is carried out the yeast effect, and carbohydrate is converted into pure and mild carbon dioxide, removes alcohol to prevent that temperature from surpassing 85 ℃ through steam distillation under vacuum.
US 3,632, and 346 disclose the method that produces flatulent carbohydrate in the food of eliminating, through making said carbohydrate and α-1 that can the hydrolysis water threose, the enzyme preparation contact of 6-key.Said method further relates to the food of processing based on soybean, for example soymilk.
US 3,803, and 329 disclose the method for producing taste soy protein products gentle, that texture is arranged.With the vegetable protein raw material wetting be that carbohydrate is decomposed in 20-35 weight % and fermentation to water content, thereby change local flavor and improve mildness.Said fermentation step carries out in the presence of the adding yeast of 0.5-2.5% and optional enzyme.They are added the processing district with pressurized gaseous processing fluid, make the protein material of fermentation have texture.The total sugar level in fermentation back reduces about 50%.The minimizing of " beans " flavor possibly be the steam distillation in the texture step of giving because of processing procedure.Do not mention the improvement of local flavor.
In the specification of GB 1 455 933, set forth: must at least 40
(4.4 ℃); Preferred 75 to 125
(24 to 52 ℃); Usually about 100
cultivate under the temperature of (38 ℃), and typically cultivation cycle is about 24 to 43 hours or longer.The maximum pressure that uses in the steam treatment can be as high as 140 p.s.i.g. (1 MPa gauge pressure) and is low to moderate 15 p.s.i.g. (103 kPa gauge pressure); Therefore the temperature during the steam treatment be at least usually 250
(121 ℃), and can be as high as 500
(260 ℃).In specification, specified processing soybean material or other plant protein material and distinguished the flavor of, and obviously reduced the level of stachyose and gossypose (generation flatulence) to reduce beans.
US 4; 216; 235 disclose the method for in the moisture soybean suspension that contains 5 to 45 weight % dries, eliminating the flatulent carbohydrate of generation; The saccharomyces uvarum (Saccharomyces uvarum) of at least one strain near growth period is inoculated in the suspension, and said strain growth and makes said suspension fermentation at least 8 hours under 15 to 50 ℃ anaerobic condition in the culture medium that contains at least a sugar with at least one a-D-galactopyranose base key.Only produce an amount of yeast in the suspension.Carry out pasteurization or drying after the fermentation.
US 5,922, and 373 disclose the method for preparing the soybean protein feed of the nutritive value with enhancing.Said method comprises: soy meal, sugar and water are mixed; Carbohydrate in the soy meal of gelation mixture; Make the mixture and the yeast of gelation react the allergy that reduces soy meal, and cessation reaction provide the soy meal feed of sex change.Weight with 0.25 to 15% adds yeast in the gelation mixture.
US 4,008, and 334 disclose the method for in the production of plant protein products, removing all water soluble carbohydrates basically.Under 20-40 ℃ temperature and pH 4-7 condition, make the aqueous solution or the dispersion fermentation 12 to 48 hours of the vegetable material that contains 1 to 60% dry with the specific bacterial strain of saccharomyces (Saccharomyces).Can dry said product after the fermentation.
DD 278 058 A1 disclose microbiological treatment oily seed and fabaceous method; The raw material of fatty degreasing wherein; Preferred soybean and broad bean; Under specific buffer condition, stand the effect of the mixed culture of 6 to 24 hours Lactobacillus plantarums (Lactobacillus plantarum) and Lactobacillus coryniformis (Lactobacillus coryniformis) and saccharomyces cerevisiae (Saccharomyces cerevisiae) and sour joint ovum spore (Oospora lactis); The form of preferred dry ferment or fermented dough; Based on raw-material dry; Its amount is 1.0 to 10.0% (weight per volume), and adds the carbohydrate digestive enzyme compound as growth stimulant or as selecting adding exogenous carbon and nitrogenous source and randomly adding the polyanion compound that is used to form insoluble protein complex, carries out pasteurization, concentrated and/or dry then.
In the specification of DD 278 058 A1, set forth: utilize lactic acid bacteria and yeast to handle to cause causing the material (especially in the soybean) of flatulence and peculiar smell and from the glucosinolate of oily seed (such as rapeseed and sunflower) and the degraded of phenolic acid.For soybean, above-mentioned processing makes the uniformity characteristic in local flavor and the product scope improve.It is obvious that from literary composition: obtaining this necessary prerequisite of improving characteristic is to keep pH greater than isoelectric point (preferred 5.0 to 6.0) in the initial period of fermentation, is lower than isoelectric point (preferred 3.0 to 4.0) at the second stage maintenance pH of fermentation.Another necessary prerequisite is based on raw-material dry; Addition is 2 to 20% the cellulase and/or the enzyme of amylase-type, or as selecting to add from plant or animal waste exogenous carbon and the nitrogenous source such as potato fruit juice, blackstrap and whey.Three embodiment illustrate defatted soybean meal, broad bean and lupin respectively, and the dry matter content of it is obvious that parent material is 11 to 17%.
Document neither one above-mentioned provides the protein product with feature:
The tempting local flavor that stimulates appetite, high easy digestibility and fabulous functional for example water and lipid binding ability.
Significantly reduce the level of relevant ANFs.
Provide cost effectively to obtain to have the method for above-mentioned desired characteristic product.
Goal of the invention
An object of the present invention is to provide the protein product of fermentation, wherein the protein portion of the yeast of one or more types and one or more bean protein sources formation products.
Another purpose is, the lipid that the protein product of said fermentation can further comprise variable quantity is glyceride, lecithin etc. for example, and it combines with protein beans source or adds wherein.
Other purpose of the present invention is, said product has tempting local flavor, high easy digestibility and fabulous functional for example water binding ability simultaneously.
Summary of the invention
These purposes realize through method of the present invention and product astoundingly.
Therefore; The present invention relates to derive from the fermentation protein product of yeast and bean protein part; The protein content of wherein said product is about 25 to 80 weight % based on dry, and about protein content of 1 to 35% derives from yeast and about protein content of 65 to 99% derives from the bean protein part, and wherein glyceride content is maximum 30 weight % based on dry; Preferred 0.5 to 23 weight %, said product comprises feature:
Partly compare with untreated beans; Be selected from trypsin inhibitor, antigen, cause that flatulent compound sugar is such as α-1; The content of at least a ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more, preferred 75% or more, and more preferably 90% or more; Even more preferably 95% or more, most preferably 99% or more;
Partly compare with untreated beans, at least a compound that is selected from 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol reduces 50% or more, preferred 75% or more, and more preferably 90% or more, even more preferably 95% or more, most preferably 99% or more;
Formation is selected from least a compound of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate; Or partly compare with untreated beans; Increase by 10% or more, preferred 20% or more, more preferably 30% or more; Even more preferably 40% or more, most preferably 50% or more.
On the other hand; The present invention relates to derive from the fermentation protein product of yeast and bean protein part; The protein content of wherein said product is about 25 to 80 weight % based on dry, and about protein content of 1 to 35% derives from yeast and about protein content of 65 to 99% derives from the bean protein part, and wherein glyceride content is maximum 30 weight % based on dry; Preferred 0.5 to 23 weight %, said product comprises feature:
Partly compare with untreated beans; Be selected from trypsin inhibitor, antigen, cause that flatulent compound sugar is such as α-1; The content of the ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more, preferred 75% or more, and more preferably 90% or more; Even more preferably 95% or more, most preferably 99% or more;
The content that is selected from the beans sapidity ingredient of 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol is maximum 10%rpa; Preferably be no more than 5%rpa; More preferably no more than 3%rpa; Be most preferably not exceeding 1.5%rpa, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations;
The content that is selected from the tempting sapidity ingredient of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate is minimum 5%rpa; Preferred 8%rpa at least; More preferably 10%rpa at least; Even more preferably 15%rpa at least, 20%rpa at least most preferably, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
Preferably, the yeast according to fermentation protein product of the present invention partly is saccharomyces cerevisiae class, most preferably brewer's yeast; The beans part preferably derives from soybean, pea, lupin, the mixture of soybean and pea, the mixture of soybean and lupin, the mixture of pea and lupin, or the mixture of soybean, pea and lupin.
Preferably, passed through all or part of drying, be dried to preferably that water content is no more than 10 weight % and the water binding ability is every weight portion product at least 4 weight portions according to product of the present invention.Said product has at least 90% the standard ileal digestibility of measuring pig on one's body, and can further comprise one or more comestible compositions.
On the other hand, the present invention relates to prepare the method for above-mentioned fermentation protein product, it comprises the following steps:
(i) viable yeast and bean protein part are mixed with about 1: 2 to 1: 100 dry ratio;
(ii) under water content is no more than 80% condition,, under preferred about 25 to 45 ℃ temperature, under anaerobic, make from the yeast of step (i)/beans fermented mixture 1 to 12 hour at about 25 to 60 ℃; With
(iii) under about 70 to 150 ℃ temperature, in closed system, cultivate and derive from step fermenting mixture (ii) 0.5 to 240 minute.
Aspect another, the present invention relates to prepare the method for above-mentioned fermentation protein product, it comprises the following steps:
(i) viable yeast and bean protein part are mixed with about 1: 2 to 1: 100 dry ratio;
(ii) under water content is no more than 80% condition,, under preferred about 25 to 45 ℃ temperature, under anaerobic, make from the yeast of step (i)/beans fermented mixture 1 to 12 hour at about 25 to 60 ℃;
(iii) under water content is no more than 80% condition,, under preferred about 30 to 60 ℃ temperature, under aerobic conditions, make from (ii) yeast of step/beans fermented mixture 1 to 12 hour at about 25 to 60 ℃; With,
(iv) under about 70 to 150 ℃ temperature, in closed system, cultivate and derive from step fermenting mixture (iii) 0.5 to 240 minute.
In the arbitrary steps of said method, can add one or more enzymes that are selected from protease, peptase, galactosidase, amylase, pectase, hemicellulase, phytase, lipase and phosphatidase.
The mixture that obtains in the final step of arbitrary said method can so carry out drying and mill under the condition; Make particle temperature be no more than 100 ℃; Preferred 85 ℃; More preferably 80 ℃, most preferably 70 ℃, obtain preferably that water content is no more than 10 weight % and the water binding ability is the product of every weight portion product at least 4 weight portions.
In addition, the present invention relates to various uses according to fermentation protein product of the present invention.
Description of drawings
Fig. 1: the flavor characteristic of comparing with unfermentable plant protein source according to fermentation protein product of the present invention is described.Product A is the soybean of degreasing, baking.Products C is according to the product based on aforementioned A of the present invention.Product D is the full soybean of baking.Product E is according to the product based on aforementioned D of the present invention.The comparative head space chromatogram of using the explanation that provides according to embodiment 7 to carry out is explained the variation of local flavor.Differentiate the peak with mass spectrum.
Following table has been listed the discriminating of sapidity ingredient:
| Component | Retention time (minute) |
| The 1-amylalcohol | 18.19 |
| The 1-hexanol | 20.75 |
| 1-octene-3-alcohol | 23.34 |
| 3-hydroxyl-2-butanone | 18.74 |
| 3-methyl isophthalic acid-butanols | 17.40 |
| Ethyl caprilate | 27.48 |
| Ethyl caprate | 30.80 |
As can beappreciated from fig. 1, " beans " sapidity ingredient 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol have reduced, and favourable sapidity ingredient 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate form and/or increased.
Definition
That improves is functional:Part has functional food of improvement or feed product based on beans preparation according to of the present invention; Be interpreted as that in this article the product that does not perhaps cause diarrhoea, flatulence and allergy trend is hanged down in having of realization very much through reducing the content of ANFs.In addition, said product has the beans local flavor that alleviates, and has increased tempting local flavor and has had fabulous water and the lipid binding characteristic.Therefore; According to of the present invention have improve functional food and be suitable for food or feed well as any human or animal; Such as milk substitute, and be suitable for having the allergy risk especially well or suffer from allergic individuality and/or have not zoon and/or the gastral individuality of sensitiveness edible.
Processed food:Comprise dairy products, processing meat product, candy, dessert, ice cream dessert, tin product, freeze-drying meal, flavouring, soup, instant food, bread, cake etc.
The processing feed product:Comprise that being used for animal promptly uses feed such as piggy, calf, poultry, hairiness animal, sheep, cat, dog, fish and Crustaceans etc.
Medicine:Comprise that the typical case is located in the product of dry plate agent or particle form, it comprises one or more and is intended for use to treat and/or palliates a disease or the bioactive ingredients of condition symptoms.Medicine comprises pharmaceutically acceptable excipient and/or carrier in addition.The disclosed protein product of this paper is very suitable for as the pharmaceutically acceptable composition in tablet or the particle.
Cosmetics:Comprise that the product that is used for personal hygiene and improves outward appearance is such as conditioner and bathroom goods.
Describe in detail
In first aspect; Therefore the present invention relates to the fermentation protein product that derives from yeast and bean protein part; The protein content of wherein said product is about 25 to 80 weight % based on dry, and about protein content of 1 to 35% derives from yeast and about protein content of 65 to 99% derives from the bean protein part, and wherein glyceride content is maximum 30 weight % based on dry; Being preferably based on dry is 0.5 to 23 weight %, and said product comprises feature:
Partly compare with untreated beans; Be selected from trypsin inhibitor, antigen, cause that flatulent compound sugar is such as α-1; The content of at least a ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more, preferred 75% or more, and more preferably 90% or more; Even more preferably 95% or more, most preferably 99% or more;
Partly compare with untreated beans, at least a compound that is selected from 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol reduces 50% or more, preferred 75% or more, and more preferably 90% or more, even more preferably 95% or more, most preferably 99% or more;
Formation is selected from least a compound of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate; Or partly compare with untreated beans; Increase by 10% or more, preferred 20% or more, more preferably 30% or more; Even more preferably 40% or more, most preferably 50% or more.
In second aspect; The present invention relates to derive from the fermentation protein product of yeast and bean protein part; The protein content of wherein said product is about 25 to 80 weight % based on dry, and about protein content of 1 to 35% derives from yeast and about protein content of 65 to 99% derives from the bean protein part, and wherein glyceride content is maximum 30 weight % based on dry; Being preferably based on dry is 0.5 to 23 weight %, and said product comprises feature:
Partly compare with untreated beans; Be selected from trypsin inhibitor, antigen, cause that flatulent compound sugar is such as α-1; The content of the ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more, preferred 75% or more, and more preferably 90% or more; Even more preferably 95% or more, most preferably 99% or more;
The content that is selected from the beans sapidity ingredient of 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol is maximum 10%rpa; Preferably be no more than 5%rpa; More preferably no more than 3%rpa; Be most preferably not exceeding 1.5%rpa, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations;
The content that is selected from the tempting sapidity ingredient of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate is minimum 5%rpa; Preferred 8%rpa at least; More preferably 10%rpa at least; Even more preferably 15%rpa at least, 20%rpa at least most preferably, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
In a preferred embodiment of the invention, said yeast is the saccharomyces cerevisiae class preferably, most preferably brewer's yeast.The bean protein part preferably derives from soybean and/or pea and/or lupin.
In a preferred embodiment of the invention, the fermentation protein product has at least 90% the standard ileal digestibility of measuring pig on one's body.
In the third aspect, the present invention relates to prepare the above-mentioned method that derives from the fermentation protein product of yeast and bean protein part, it comprises the following steps:
(i) viable yeast and bean protein part are mixed with about 1: 2 to 1: 100 dry ratio;
(ii) under water content is no more than 80% condition,, under preferred about 25 to 45 ℃ temperature, under anaerobic, make from the yeast of step (i)/beans fermented mixture 1 to 12 hour at about 25 to 60 ℃; With
(iii) under about 70 to 150 ℃ temperature, in closed system, cultivate and derive from step fermenting mixture (ii) 0.5 to 240 minute.
In fourth aspect, the present invention relates to prepare the above-mentioned method that derives from the fermentation protein product of yeast and bean protein part, it comprises the following steps:
(i) viable yeast and bean protein part are mixed with about 1: 2 to 1: 100 dry ratio;
(ii) under water content is no more than 80% condition,, under preferred about 25 to 45 ℃ temperature, under anaerobic, make from the yeast of step (i)/beans fermented mixture 1 to 12 hour at about 25 to 60 ℃;
(iii) under water content is no more than 80% condition,, under preferred about 30 to 60 ℃ temperature, under aerobic conditions, make from (ii) yeast of step/beans fermented mixture 1 to 12 hour at about 25 to 60 ℃; With
(iv) under about 70 to 150 ℃ temperature, in closed system, cultivate and derive from step fermenting mixture (iii) 0.5 to 240 minute.
In the preferred embodiment of the inventive method, in the arbitrary steps of said method, add one or more enzymes that are selected from protease, peptase, galactosidase, amylase, pectase, hemicellulase, phytase, lipase and phosphatidase.The fermentation protein product that in the end obtains in the step can make particle temperature be no more than 100 ℃ so carrying out drying and mill under the condition, preferred 85 ℃, and more preferably 80 ℃, most preferably 70 ℃.
In another preferred embodiment of the inventive method, the fermentation protein product is through all or part of drying, obtains preferably that water content is no more than 10 weight % and the water binding ability is the product of every weight portion product at least 4 weight portions.It is the protein content of 25 to 80 weight % that said fermentation protein product further preferably comprises based on dry, and glyceride content is 0 to 30 weight % based on dry, more preferably 0.5 to 23 weight %.Preferably, about protein content of 1 to 35% derives from yeast protein and about protein content of 65 to 99% derives from bean protein.
In the particular of the inventive method; Partly compare with untreated bean protein, be selected from trypsin inhibitor, antigen, cause flatulent compound sugar such as α-1, the content of at least a ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more; Preferred 75% or more; More preferably 90% or more, even more preferably 95% or more, most preferably 99% or more.Also have, partly compare with untreated bean protein, at least a composition that is selected from 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol reduces 50% or more; Preferred 75% or more; More preferably 90% or more, even more preferably 95% or more, most preferably 99% or more.In addition; Formation is selected from least a component of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate, or compares with untreated beans, increases by 10% or more; Preferred 20% or more; More preferably 30% or more, even more preferably 40% or more, most preferably 50% or more.
In another particular of the inventive method; Partly compare with untreated bean protein, be selected from trypsin inhibitor, antigen, cause flatulent compound sugar such as α-1, the content of the ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more; Preferred 75% or more; More preferably 90% or more, even more preferably 95% or more, most preferably 99% or more.Also have; The content that is selected from the beans sapidity ingredient of 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol is reduced to maximum 10%rpa; Preferably be no more than 5%rpa; More preferably no more than 3%rpa, be most preferably not exceeding 1.5%rpa, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.In addition; New formation is selected from the tempting sapidity ingredient of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate, or is increased to the content of minimum 5%rpa, preferably 8%rpa at least; More preferably 10%rpa at least; Even more preferably 15%rpa at least, 20%rpa at least most preferably, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
In according to another embodiment of the invention, one or more comestible compositions are added in the said product.
In others, the present invention relates to the purposes that above-mentioned fermentation protein product is used to produce the processed food of people and/or animal consumption.The invention still further relates to this product and be used to produce the functional processed food with improvement or the purposes of feed product.Especially, the present invention relates to this product is used to produce responsive individual of alimentary canal and/or suffers from allergy or food that the individuality of development allergy risk uses is arranged or the purposes of feed product.In addition, the present invention relates to the purposes that this product is used to produce cosmetics or medicine.
Must carry out some steps according to the method for the invention:
Viable yeast and bean protein is partially mixed;
Make yeast/beans fermented mixture;
The said fermenting mixture of heat treatment.
Utilize the viable yeast fermentation:Utilize the yeast cells of pichia (Pichia) (for example pichia pastoris phaff (Picha pastoris)), division type (Schizosaccharomyces (Schizosaccharomyces)) or budding class (saccharomyces (Saccharomyces)) to implement fermentation.Saccharomyces cerevisiae is most preferred yeast type." Saccharomyces cerevisiae " or " brewer's yeast " that this paper uses refers to a large amount of saccharomyces, such as saccharomyces cerevisiae or saccharomyces carlsbergensis (Saccharomvces carlsbergensis).Useless bread or beer waste yeast refer to from industrial waste.The technical staff is known can to obtain a large amount of yeast strains, comprises having the for example bacterial strain of thermophilic characteristic etc.Can add one or more enzymes, such as protease, peptase, galactosidase, amylase, pectase, hemicellulase, phytase, phosphatidase and lipase.Yeast can be with about 1: 100 to about 1: 2 yeast/beans dry ratio adding.Therefore, said ratio can comprise such as: 1: 2,1: 3,1: 4,1: 5,1: 6,1: 7,1: 8,1: 9,1: 10,1: 20,1: 30,1: 40,1: 50,1: 60,1: 70,1: 80,1: 90 and 1: 100.Utilize the advantage of high yeast ratio to be, end product becomes and is rich in the protein with additional amino acid mode (profile), and needs short relatively fermentation time and low relatively fermentation temperature.In addition, yeast provides valuable trace components for example vitamin, nucleotides, mannosan and glucan etc.
Can randomly implement fermentation with two-step method.The first step is included in the anaerobic condition bottom fermentation.Thereby guarantee that ANFs is such as the degraded of the enzyme of compound sugar and transform undesirable local flavor.Second step preferably under aerobic conditions implemented, thereby guaranteed the decomposition fully of Yeast proliferation and part degradable carbon hydrate.In addition, can obtain the part drying of products therefrom thus.
Beans:Vegetable material as parent material is in the form from the protein portion of beans.Vegetable material can be milled, efflorescence or be divided into particulate in addition.The instance of beans comprises: soybean, pea and lupin.
Mix:Manual arbitrarily or automatics that can be known by one of skill in the art on the mixed principle of yeast, beans and water is carried out.
Water content:Water content during the plant protein products processing is 80% or still less, preferred 60% or still less.After the heat treatment, water content can be reduced to about 10 weight % or still less.
Fermentation temperature:Temperature during the fermentation step is about 25 to about 60 ℃, therefore comprises 25,26,27,28,29,30,31,32,33,34,35,40,45,50,55 and 60 ℃.Under the situation of implementing two-step fermentation, the temperature in the first step is preferably 25 to 45 ℃, preferred 30 to 60 ℃ of the temperature in second step.
The duration of fermentation step:Beans/yeast mixt can ferment 1 to 12 hour, comprised 1,2,3,4,5,6,7,8,9,10,11 and 12 hour.
Heat treatment after the fermentation:The heat treatment of fermented product should be in closed system; Under about 70 to 150 ℃; Preferred 85 to 150 ℃; Comprise 70,75,80,85,86,87,88,89,90,91,92,93,94,95,96,97,98,99,100,105,110,115,120,125,130,135,140,145,150 ℃; Carried out 0.5 to 240 minute, and preferred 6 to 240 minutes, comprised 0.5,1,2,3,4,5,6,7,8,9,10,15,20,25,30,35,40,45,50,55,60,90,120,150,180,210 and 240 minute.Heat treated purpose is to kill all microorganisms and the remaining ANFs of deactivation, and does not damage the quality of protein portion.
When selecting heat-treat condition, skilled in the art will recognize that: when using very high temperature, need short relatively incubation time.
The inventor has been found that the product that obtains has favourable organoleptic attribute through implementing to be included under the relatively-high temperature degree the bean protein part of fermentation and the said treatment step of heat-treating from the protein of yeast and other attachment component.This is very wonderful, and has provided the explanation to the fundamental mechanism of present stage conjecture.
Handle the back:After the heat treatment, it is 10 weight % or still less that the fermentation protein product can be dried to water content, preferred 8 weight % or still less.Said drying should make particle temperature be no more than 100 ℃ so carrying out under the condition, preferred 85 ℃, and more preferably 80 ℃, most preferably 70 ℃.Drying has prolonged pot-life and easy operating.Mill dry product randomly.
Can in product, add one or more comestible compositions subsequently, such as carbohydrate, protein, acylglycerol, emulsifying agent, mineral salt, vitamin, amino acid, pH buffer substance, pigment, anticorrisive agent and flavouring.
Product:Product of the present invention has very tempting local flavor astoundingly.This shows owing to cause that the constituent content that makes us unpleasant flavor significantly reduces, and/or causes that the formation and/or the content of the component of tempting local flavor increase, and have improved local flavor.
In addition, the product that obtains has fabulous nutritive peculiarity.Therefore, the standard ileal digestibility that obtains is minimum 90%, and preferred minimum 92% more preferably minimum 94% (is measured pig on one's body; According to the method for describing in the following document: Boisen, S., Acta.Agric.Scand., Sect.A; Animal Science 1998:48,1-11 and Boisen, S.&Maughan, P.J.; Acta.Agric.Scand., Sect.A, Animal Science 1996:46,165-172).The digestibility of improving is relevant with the remarkable reduction of ANFs content according to the present invention.
Fermentation protein product according to the present invention is useful as the food of humans and animals, and on production cosmetics and medicine, also is useful.Medicine and cosmetics can comprise 1 to 99% protein product.
When the functional components, the normal concentration of using is about 5 to 99% for about 1 to 5% when being used as nutritional labeling in food and feed.
ANFs: comprise compound; Such as trypsin inhibitor, antigen, cause flatulent compound sugar, phytic acid and agglutinin (see for example H.C.Elbek Pedersen: " Studies ofSoyabean Protein Intolerance in the Preruminant Calf; University ofReading September 1986, pp.44 and 48-55).Partly compare with untreated beans, ANFs is reduced by at least 50%, and preferably at least 75%, more preferably at least 90%, even more preferably at least 95%.
The beans local flavor: (Goossens, Food Engineering October 1974 has reported ratio of component in pp.59-60) such as 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol are to cause the for example key component of the beans local flavor of soybean of beans at document.This peculiar smell is not expected in the fermentation protein product as food, feed, cosmetics and drug ingredient.Partly compare with untreated beans, the beans sapidity ingredient is reduced by at least 50%, and preferably at least 75%, more preferably at least 90%, even more preferably at least 95%.Based on Fig. 1; The content of beans sapidity ingredient is at most 10%rpa in the product of the present invention, preferably is no more than 5%rpa, more preferably no more than 3%rpa; Be most preferably not exceeding 1.5%rpa, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
Tempting local flavor:The component of tempting local flavor for example is
-3-hydroxyl-2-butanone has fruity, musty, wooden flavor,
-3-methyl isophthalic acid-butanols has sweet grape vinosity, banana flavor
-ethyl caprilate, have sweet apple flavor and
-ethyl caprate has sad fruity.
Formed tempting sapidity ingredient, or partly compared, increased by 10% or more, preferred 20% or more, more preferably 30% or more, even more preferably 40% or more, most preferably 50% or more with untreated beans.Based on embodiment 7; The content of tempting sapidity ingredient is minimum 5%rpa in the product of the present invention; Preferred 8%rpa at least, more preferably 10%rpa at least, even more preferably 15%rpa at least; 20%rpa at least most preferably, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
Protein content: the protein content of fermentation protein product based on dry at least 25% with 80 weight % at the most, comprise 25,30,35,40,45,50,55,60,65,70,75 and 80%.About protein content of 1 to 35% partly derives from yeast, and about protein content of 65 to 99% derives from the bean protein part.
Utilize waste beer yeast and soybean and/or pea and/or lupin to obtain preferred protein compositions, this is because these raw-material economy and nutritive values.
Glyceride content: the total content of the monoglyceride of fermentation protein product, diglyceride and triglyceride is 0 to 30 weight %, more preferably 0.5 to 23 weight %.The carbon chain lengths that constitutes the aliphatic acid of glyceride is C
8To C
24
The present invention is described in the following non-limiting Examples.
Embodiment
The production of the fermented product of backbone defatted soybean and composition
(flash desolventised) soybean sheet that desolventizes fast of 50.0kg shelling and degreasing is wetting with the 10.0kg running water, and extrude on Werner Pfleiderer guide rod (pilot) extruder at 150 ℃.Be cooled to after 50 ℃, add centrifugal waste beer yeast (containing about 10% dry) and the 50g phytase (BASF Natuphos 5000 L) of 60.0kg.Mix the slurry obtain and cultivated 5 hours 33 ℃ of anaerobism.Cultivate the second time of next, in closed system, under 85 ℃, carrying out 40 minutes.Subsequently, rapid draing product under condition like this makes particle temperature be no more than 85 ℃, and on Alpine pin grinding mill (pin mill), mills.
Dry product has following analysis data:
Thick protein (N * 6,25) 58.3%
Humidity 5.2%
Crude fat 0.9%
Crude fibre 4.2%
The phosphorus 0.05% that phytic acid combines
PH (1: 10 aqueous dispersion) 6.3
Water associativity 1: 4.5
In addition, find that ANFs significantly reduces:
Raw material
Test products
Compound sugar 13.5%0.9%
Trypsin inhibitor 62 000 TIU/g 2900 TIU/g
Beta-conglycinin 90000ppm 8ppm
Agglutinin 200000ppm 1ppm
The phosphorus that phytic acid combines 0.60% 0.05%
Final products have pleasant local flavor and mouthfeel, and are prone to be scattered in the water.Do not notice the beans taste.
Embodiment 2
Production and composition based on the fermented product of full soybean
With the shelling of the full soybean of 10.0kg, process sheet and in rotating cylinder baking box (Dantoaster), heating under 150 ℃.Be cooled to after 55 ℃, sneak into 6.0kg running water, waste beer yeast and 10g phosphatidase (from the Lecitase of Novozymes) that 3.0kg is centrifugal.Mixture was cultivated 4 hours 38 ℃ of anaerobism, in closed system, cultivated 20 minutes down then at 92 ℃.After 50 ℃ of vacuum drying, fine gtinding product on B ü hler ball mill.The product that grinds forms steady suspension and has pleasant local flavor and mouthfeel in water.
Dry products has following composition:
Thick protein 42.4%
Crude fat 22.4%
Crude fibre 3.5%
Water 4.5%
PH (1: 10 aqueous dispersion) 6.4
Embodiment 3
Production and composition based on the fermented product of lupin
The Australian lupin meal of 200g baking is mixed with centrifugal brewer's yeast and the 200ml running water of 20g.After 36 ℃ of anaerobism are cultivated 10 hours; In closed system, carry out 30 minutes second incubation steps at 100 ℃; In the fluidized bed dryer of laboratory under like this condition dry products; Make particle temperature be no more than 85 ℃, pin is milled and as follows the analysis, makes comparisons with parent material.
| Raw material | Test products | |
| Protein (N * 6.25) | 38.1％ | 42.1％ |
| Water | 9.8％ | 4.7％ |
| Sucrose | 4.0％ | 0.0％ |
| Stachyose | 6.8％ | 0.8％ |
| Verbascose | 1.1％ | 0.2％ |
| pH | 5.5 | 5.2 |
| Local flavor | The beans flavor | Acid, pleasant |
Embodiment 4
The production of the fermentation protein product through the two-step fermentation method
In first, mix with the soybean sheet that desolventizes fast of 1.0kg shelling and degreasing and based on the 25g waste yeast alive that dry calculates.Add running water and reach that humidity is 60% in the mixture, mixture is placed the glass jar of sealing and cultivation 81/2 hour under 45 ℃ of anaerobic conditions.
Second batch of same preparation and operation in the same way at initial 4 hours.After this, in fermentation tank, pump into surrounding air, so that between 41/2 hour last yeast phase, set up aerobic condition.
Stop after the fermentation through steam, analyze the thick protein and the carbohydrate content of batch sample.
| Parameter/method | Whole anaerobism | Anaerobism+aerobic |
| The protein dry, % | 58.0 | ?61.5 |
| Monose, % | 5.0 | ＜0.5 |
Analyzed data acknowledgement, more effectively removed desaccharification through combining anaerobism and aerobic condition subsequently.
Embodiment 5
Purposes in the animal feed
Fermented product according to embodiment 1 preparation is used for little pig feed, and with control group performance relatively, control group use similar forage feed, still contains soyabeen grists rather than according to fermented product of the present invention.
Use Duroc x Large White to verify.48 piggys were weaned when 30 day age, and average weight is 7kg.Piggy is divided into 2 groups at random, similarly body weight, gene, male and female.Each group is divided into 3 hurdles (repetition), 8 piggys in every hurdle.Test was carried out for 3 weeks, and its interocclusal record weightening finish and feed are taken in.
Control diet is made up of corn and normal soyabeen grists.In test diet, product according to the present invention has been replaced normal soyabeen grists.The energy level of two kinds of diet is identical with protein content, and the content of lysine, methionine, Ca and phosphorus capable of using is also similar.
Following table demonstrates diet and forms.
| Composition, % | Contrast | Test |
| The test protein product | - | 18.7 |
| Soyabeen grists, 45%CP | 23.5 | - |
| Corn | 57.0 | 63.8 |
| Whey powder | 8.0 | 8.0 |
| The fish meal | 5.0 | 5.0 |
| Ca(HPO 4) 2 | 1.4 | 1.4 |
| CaCO 3 | 0.9 | 0.9 |
| 1% premix | 1.0 | 1.0 |
| Lysine hydrochloride | 0.16 | 0.12 |
| Corn oil | 3.0 | 1.0 |
| Trophic level | Soyabeen grists | Test products |
| DE?mcal/kg | 3.34 | 3.36 |
| Thick protein % | 19.54 | 19.75 |
| Calcium % | 1.02 | 0.97 |
| Phosphorus % capable of using | 0.49 | 0.50 |
| Lysine % | 1.09 | 1.09 |
| Methionine % | 0.37 | 0.37 |
| Methionine+cysteine % | 0.73 | 0.75 |
Following table has shown result of the test.
| Contrast | Test | |
| Starting weight kg | 7.38±1.03 | 7.36±1.15 |
| Final weight kg | 12.07±1.44 | 12.74±1.54 |
| Average daily gain g | 234.10±42.4 | 266.80±67.5 |
| Took in feed g in average day | 422.30±48.1 | 463.10±24.0 |
| Kg feed/kg weightening finish | 1.79±0.11 | 1.67±0.04 |
Generally speaking, use when replacing soyabeen grists according to fermented product of the present invention, growth rate and feed are taken in and obviously raising of food conversion (kg feed/kg weightening finish).
Therefore, this embodiment has explained the nutritive value according to the raising of protein product of the present invention.
Said product can be used as feed product similarly, is used for for example having adapted to the piggy in a few age in week of the edible basic feed product of non-breast.The alimentary canal of these animals is very responsive, but feeding during according to protein product of the present invention, and they can begin the edible basic feed of non-breast earlier, and therefore with speed weightening finish faster, and the risk of diarrhoea or digestive system other problem occurs.
Embodiment 6
The fermentation protein product is as the purposes of the functional components in the food
Below embodiment shown dry products produced according to the invention functional in food applications.
Therefore, make hamburger according to the recipe of following table.Beef is placed on the 3mm plate and with the water of salt and 1/3 slowly mixed 1/2 minute.Next, add remaining dry ingredients, add remaining water then.After slowly mixing other 4 minutes, with cake moulding and hamburger of processing 100g.Friedly reach 72 ℃ at 200 ℃, the cake and calculate fried loss of weighing once more subsequently up to DIE Temperature.
Lot number 12
Beef, 25% lipase 37 5.05% 65.05%
Bean product 0.00% 3.00%
Onion sheet 1.00% 1.00%
Beef flavor 0.20% 0.20%
Salt 1.00% 1.00%
Pepper 0.15% 0.15%
Water 22.60% 29.60%
100％
100％
Fried loss: 23.5% 16.1%
Therefore, 31.5% fried loss reduces the ability of the effective maintenance water that has confirmed the test protein product.
Embodiment 7
The flavor type characteristic
In order to explain that the local flavor that obtains through the present invention changes, and has prepared a series of products:
Describe according to embodiment 1, three kinds that have prepared soyabeen grists (product coding A) based on degreasing, baking according to product of the present invention (product coding B, C and F).Yet for product B and C, the primary quantity that joins the yeast in the soyabeen grists is 3 weight % of dry, and for product F, the primary quantity of the yeast of adding is 7 weight % of dry.
Likewise describe according to embodiment 2, preparation based on the soybean (product coding D) of full-cream, baking according to product of the present invention (product coding E).Yet for product E, the primary quantity that adds the yeast in the soyabeen grists is 3 weight % of dry.
In about 95 ℃ of dryings and the meticulous product B of milling, at about 85 ℃ of dry products C, E and F gradually.
In order to characterize the variation of local flavor, like the comparing property headspace gas chromatography of explanation in Fig. 1 and the accompanying drawing description.Subsequently, differentiate the peak component through mass spectrum (GC/MS method).
1. sampling
The 10g samples with water is wetting and transfer in the 100ml gas washing bottle.Being equipped with at the outlet place and having filled adsorbent is the steel cylinder of Tenax.Wash bottle is heated to 70 ℃, and through making 100ml/ minute helium flow through 15 minutes mode of inlet tube evaporated components transferred to sorbing material.
Analyze the desorb of component through heating.
2. install
Perkin Elmer ATD 400 automatic samplers have HP 5890 GC of HP 5971 MS detectors.
3.GC post
60m CP-sil5-CB, 0.25id. film, film thickness 1.0 μ m.
4.GC temperature program(me)
0 ℃ kept 2 minutes, with 10 ℃ of/minute final temperatures that reach 280 ℃, constant 2 minutes at 280 ℃.
5. total ion current (TIC)
Scanning 20-350 m/z, electronic energy 70eV.
6. differentiate
The discriminating of component based on retention time and with the mass spectral comparison of NIST-NBS75K database.
Following table has been listed the discriminating of sapidity ingredient:
| Component | Retention time (minute) |
| The 1-amylalcohol | 18.19 |
| The 1-hexanol | 20.75 |
| 1-octene-3-alcohol | 23.34 |
| 3 hydroxyls-2-butanone | 16.74 |
| 3-methyl isophthalic acid-butanols | 17.40 |
| Ethyl caprilate | 27.48 |
| Ethyl caprate | 30.80 |
In order to quantize the content of beans sapidity ingredient (being 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol) and favourable sapidity ingredient (being 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate), with % record relative peak area.Following table sums up the result:
| Parameter/product | The A degreasing, the soyabeen grists of baking | B is based on the product of A | C is based on the product of A | F is based on the product of A | The full soybean of D baking | E is based on the product of D | |
| 1-amylalcohol 1-hexanol 1-octene-3-alcohol | 1.1 18.1 3.0 | - 1.0 0.2 | 0.3 1.8 0.5 | - 0.1 - | 4.2 23.3 9.9 | 1.3 0.7 1.3 | |
| 3-hydroxyl-2-butanone 3-methyl isophthalic acid-butanols ethyl caprilate ethyl caprate | - 1.4 - - | 4.4 5.6 - 1.1 | 6.4 17.7 0.9 1.5 | 0.5 1.8 1.4 2.2 | - 4.9 - - | 3.5 2.3 0.5 2.2 |
Annotate: all data are relative peak areas (rpa) that the % of total volatile matter representes during with 70 ℃.
Legend :-expression is lower than the amount that detects boundary.
It is obvious that, and raw-material boiling characteristics is obviously different with the corresponding product that obtains according to the present invention.
Can further find out from the result, bad odour-producing component in the fermentation protein product that obtains with 10 or bigger coefficient reduce.Simultaneously, the content of favourable sapidity ingredient significantly increases unexpectedly.
The taste of the obvious improvement of product prepared in accordance with the present invention has been explained in observation above supposing, shows like higher feed absorption among the embodiment 5.
Embodiment 8
The purposes of fermentation protein product in cosmetics
Be intended for use the fermentation protein product that is rich in test implementation example 1 in the protein formulation of bathing.Composition is listed in the table below:
| Become branch | Composition title according to INCI | Content (weight %) |
| 1 | Calgon | 30.0 |
| 2 | Sodium sulphate | 10.5 |
| 3 | Citric acid | 0.5 |
| 4 | Coconut betaine (coco betaine) | 5.0 |
| 5 | Protein product from |
20.0 |
| 6 | Lauryl sodium sulfate | 5.0 |
| 7 | The PEG-7 glyceryl cocoate | 2.0 |
| 8 | Essence | 2.0 |
| 9 | Sodium chloride | 25.0 |
Step: blending constituent 1+2+3 comes dosage to add composition 4 through spraying during mixing.Under mixing continuously, do not add composition 5, then premixed 7+8 is sprayed onto on the product.When product is even, add final component, continue mixing and look like free-pouring powder up to product.
Embodiment 9
Protein product according to the present invention is used to produce the purposes of medicine
Protein product according to the present invention is highly suitable for various pharmaceutical preparations such as being used as pharmaceutically acceptable composition in tablet and the particle.This is because fabulous water and the lipid binding characteristic of said product gone back because product individuality and the allergy trend individual well tolerable property responsive to alimentary canal.
Below granular recipe the purposes of product of the present invention in alleviating the immunosuppressant nutriment that anxiety causes has been described.
Composition
Content (weight %)
Protein product 40.00 from embodiment 1
Corn oil 10.00
Lecithin 0.50
Sucrose 42.00
Flavoring orange essence 1.50
Potassium citrate 1.70
Ascorbic acid 2.80
Vitamin and mineral complex compound (B, E and Se) 1.50
Ratio with 1: 9 makes its pulping in water before using particle.
Claims (46)
1. one kind comes from yeast and bean protein fermentation protein product partly; The protein content of wherein said product is 25 to 80 weight % based on dry; And 1 to 35% protein content comes from yeast; With 65 to 99% protein content come from the bean protein part and wherein the content of glyceride be maximum 30 weight % based on dry, said product comprises following characteristic:
Partly compare with untreated beans, be selected from trypsin inhibitor, antigen, cause that the content of at least a ANFs of flatulent compound sugar reduces 50% or more;
Partly compare with untreated beans, at least a compound that is selected from 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol reduces 50% or more;
Formed at least a compound that is selected from 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate, or partly compared, increased by 10% or more with untreated beans.
2. one kind comes from yeast and bean protein fermentation protein product partly; The protein content of wherein said product is 25 to 80 weight % based on dry; And 1 to 35% protein content comes from yeast; Come from the bean protein part with 65 to 99% protein content, wherein the content of glyceride is maximum 30 weight % based on dry, and said product comprises feature:
Partly compare with untreated beans, be selected from trypsin inhibitor, antigen, cause that the content of the ANFs of flatulent compound sugar reduces 50% or more;
The content that is selected from the beans sapidity ingredient of 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol is 10%rpa at most, and wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations;
The content that is selected from the tempting sapidity ingredient of 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate is minimum 5%rpa, and wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
3. according to the fermented product of claim 1 or 2, the content of wherein said glyceride is 0.5 to 23 weight % based on dry.
4. according to the fermented product of claim 1 or 2, wherein partly compare with untreated beans, be selected from α-1, the content of the ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more.
5. according to the fermented product of claim 1 or 2, wherein said yeast partly is saccharomyces cerevisiae (Saccharomyces cerevisiae) class.
6. according to the fermented product of claim 1 or 2, wherein said yeast partly is a brewer's yeast.
7. according to each fermented product in the claim 1～2, wherein said beans partly derives from soybean, pea; Lupin, the mixture of soybean and pea, the mixture of soybean and lupin; The mixture of pea and lupin, or the mixture of soybean, pea and lupin.
8. according to each fermented product in the claim 1～2, wherein said product has carried out all or part of drying.
9. according to Claim 8 fermented product, wherein said product has carried out all or part of drying, is dried to that water content is no more than 10 weight % and the water binding ability is every weight portion product at least 4 weight portions.
10. according to each fermented product in the claim 1～2, said product has at least 90% the standard ileal digestibility of measuring pig on one's body.
11. according to each fermented product in the claim 1～2, said product further comprises one or more comestible compositions.
12. a method for preparing according to each the fermentation protein product that comes from yeast and bean protein part in the claim 1～11, it may further comprise the steps:
(i) with viable yeast and bean protein part with 1: 2 to 1: 100 dry than mixing;
(ii) under water content is no more than 80% condition, under 25 to 60 ℃ temperature, under anaerobic, make from the yeast of step (i)/beans fermented mixture 1 to 12 hour; With
(iii) under 70 to 150 ℃ temperature, in closed system, cultivate and derive from step fermenting mixture (ii) 0.5 to 240 minute.
13. a method for preparing according to each the fermentation protein product that comes from yeast and bean protein part in the claim 1～11, it may further comprise the steps:
(i) with viable yeast and bean protein part with 1: 2 to 1: 100 dry than mixing;
(ii) under water content is no more than 80% condition, under 25 to 60 ℃ temperature, under anaerobic, make from the yeast of step (i)/beans fermented mixture 1 to 12 hour;
(iii) under water content is no more than 80% condition, under 25 to 60 ℃ temperature, under aerobic conditions, make from (ii) yeast of step/beans fermented mixture 1 to 12 hour; With
(iv) under 70 to 150 ℃ temperature, in closed system, cultivate and derive from step fermenting mixture (iii) 0.5 to 240 minute.
14. according to the method for claim 12 or 13, wherein step is (ii) carried out under 25 to 45 ℃.
15. according to the method for claim 13, wherein step is (iii) carried out under 30 to 60 ℃.
16., wherein be selected from one or more enzymes of protease, peptase, galactosidase, amylase, pectase, hemicellulase, phytase, lipase and phosphatidase in the adding in (iii) of step (i) arbitrarily according to the method for claim 12.
17., wherein be selected from one or more enzymes of protease, peptase, galactosidase, amylase, pectase, hemicellulase, phytase, lipase and phosphatidase in the adding in (iv) of step (i) arbitrarily according to the method for claim 13.
18. according to each method in the claim 12～13, wherein said yeast is the saccharomyces cerevisiae class.
19. according to the method for claim 18, wherein said yeast is a brewer's yeast.
20. according to each method in the claim 12～13, wherein said beans partly comes from soybean, pea; Lupin, the mixture of soybean and pea, the mixture of soybean and lupin; The mixture of pea and lupin, or the mixture of soybean, pea and lupin.
21. according to the method for claim 12, wherein under condition so, the mixture that obtains in (iii) in step is carried out drying and mills, make particle temperature be no more than 100 ℃.
22. according to the method for claim 13, wherein under condition so, the mixture that obtains in (iv) in step is carried out drying and mills, make particle temperature be no more than 100 ℃.
23. according to the method for claim 21 or 22, wherein said particle temperature is no more than 80 ℃.
24., wherein said product is carried out all or part of drying according to each method in the claim 12～13.
25. according to the method for claim 24, wherein said product is carried out all or part of drying, obtains that water content is no more than 10 weight % and the water binding ability is the product of every weight portion product at least 4 weight portions.
26. according to each method in the claim 12～13, wherein said protein content is 25 to 80 weight % based on dry, and wherein glyceride content is maximum 30 weight % based on dry.
27. according to the method for claim 26, wherein said glyceride content is 0.5 to 23 weight % based on dry.
28. according to each method in the claim 12～13, wherein 1 to 35% protein content comes from yeast protein, 65 to 99% protein content comes from the bean protein part.
29., wherein partly compare, be selected from trypsin inhibitor, antigen, cause that the content of at least a ANFs of flatulent compound sugar reduces 50% or more with untreated beans according to each method in the claim 12～13.
30., wherein partly compare with untreated beans according to the method for claim 29, be selected from α-1, the content of at least a ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more.
31. according to each method in the claim 12～13, wherein partly compare with untreated beans, at least a composition that is selected from 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol reduces 50% or more.
32. according to each method in the claim 12～13, wherein formed at least a component that is selected from 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate, or partly compared, increased by 10% or more with untreated beans.
33., wherein partly compare, be selected from trypsin inhibitor, antigen, cause that the content of the ANFs of flatulent compound sugar reduces 50% or more with untreated beans according to each method in the claim 12～13.
34., wherein partly compare with untreated beans according to each method in the claim 12～13, be selected from α-1, the content of the ANFs of 6-galactoside, phytic acid and agglutinin reduces 50% or more.
35. according to each method in the claim 12～13; The content that wherein is selected from the beans sapidity ingredient of 1-amylalcohol, 1-hexanol and 1-octene-3-alcohol is reduced to maximum 10%rpa, and wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
36. according to each method in the claim 12～13; Wherein newly formed the tempting sapidity ingredient that is selected from 3-hydroxyl-2-butanone, 3-methyl isophthalic acid-butanols, ethyl caprilate and ethyl caprate; Or be increased to the content of minimum 5%rpa, wherein rpa is the relative peak area of measuring through in the head space chromatogram of total compound of 70 ℃ of volatilizations.
37., wherein one or more comestible compositions are added in the said product according to each method in the claim 12～13.
38. according in the claim 1～11 each or the purposes that is used to produce the processed food of people and/or animal consumption through fermentation protein product according to each method preparation in the claim 12～37.
39., be used to make milk substitute according to the purposes of claim 38.
40. according in the claim 1～11 each or be used to make the functional processed food with improvement or the purposes of feed product through fermentation protein product according to each method preparation in the claim 12～37.
41. according in the claim 1～11 each or be used to make responsive individual of alimentary canal and/or suffer from allergy or have food that the individuality of development allergy risk uses or the purposes of feed product through fermentation protein product according to each method preparation in the claim 12～37.
42. according in the claim 1～11 each or the purposes that is used to make cosmetics through fermentation protein product according to each method preparation in the claim 12～37.
43. according in the claim 1～11 each or the purposes that is used to make medicine through fermentation protein product according to each method preparation in the claim 12～37.
44. a processed food that is used for human or animal consumption, its comprise 1 to 99 weight % according in the claim 1～11 each or through fermentation protein product according to each method preparation in the claim 12～37.
45. cosmetics, its comprise 1 to 99 weight % according in the claim 1～11 each or through fermentation protein product according to each method preparation in the claim 12～37.
46. a medicine, its comprise 1 to 99 weight % according in the claim 1～11 each or through fermentation protein product according to each method preparation in the claim 12～37.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US66704605P | 2005-04-01 | 2005-04-01 | |
| DKPA200500454 | 2005-04-01 | ||
| DKPA200500454 | 2005-04-01 | ||
| US60/667,046 | 2005-04-01 | ||
| PCT/DK2006/050010 WO2006102907A1 (en) | 2005-04-01 | 2006-03-30 | Fermented protein product |
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| CN101155520A CN101155520A (en) | 2008-04-02 |
| CN101155520B true CN101155520B (en) | 2012-02-01 |
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| CN2006800108984A Active CN101155520B (en) | 2005-04-01 | 2006-03-30 | Fermented protein product |
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| CN (1) | CN101155520B (en) |
| UA (1) | UA91046C2 (en) |
| ZA (1) | ZA200708710B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102239960B (en) * | 2011-05-13 | 2013-04-17 | 湖北邦之德牧业科技有限公司 | Production method of biological polypeptide used for feed |
| UA116335C2 (en) | 2011-10-06 | 2018-03-12 | Хамлет Протеїн А/С | Method for the simultaneous production of ethanol and a fermented, solid product |
| KR101938447B1 (en) * | 2012-05-16 | 2019-04-11 | 햄레트 프로테인 아/에스 | Method for the manufacture of bio-products with a modified sugar profile |
| AU2020236228A1 (en) * | 2019-03-14 | 2021-10-07 | Lanzatech, Inc. | Gas fermentation for the production of protein-based bioplastics |
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| US4216235A (en) * | 1978-01-04 | 1980-08-05 | Societe D'assistance Technique Pour Produits Nestle S.A. | Elimination of flatulent sugars from soy |
| DD278058A1 (en) * | 1988-12-19 | 1990-04-25 | Adw Ddr | METHOD FOR TREATING OIL AND LEGUMINO SENSE |
| US5922373A (en) * | 1997-05-05 | 1999-07-13 | The Ohio State University | Process for preparing a soy protein feed with enhanced nutritional value |
| CN1555719A (en) * | 2003-12-30 | 2004-12-22 | 华中农业大学 | Method of eliminating antinutrition fuctor in soya dreg using fermentation method |
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2006
- 2006-03-30 UA UAA200710844A patent/UA91046C2/en unknown
- 2006-03-30 CN CN2006800108984A patent/CN101155520B/en active Active
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2007
- 2007-10-11 ZA ZA200708710A patent/ZA200708710B/en unknown
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| US4216235A (en) * | 1978-01-04 | 1980-08-05 | Societe D'assistance Technique Pour Produits Nestle S.A. | Elimination of flatulent sugars from soy |
| DD278058A1 (en) * | 1988-12-19 | 1990-04-25 | Adw Ddr | METHOD FOR TREATING OIL AND LEGUMINO SENSE |
| US5922373A (en) * | 1997-05-05 | 1999-07-13 | The Ohio State University | Process for preparing a soy protein feed with enhanced nutritional value |
| CN1555719A (en) * | 2003-12-30 | 2004-12-22 | 华中农业大学 | Method of eliminating antinutrition fuctor in soya dreg using fermentation method |
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| 王丹英.豆类种子的营养价值及其抗营养因子的研究.《世界农业》.2000,(第11期),23-25. * |
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| Publication number | Publication date |
|---|---|
| UA91046C2 (en) | 2010-06-25 |
| ZA200708710B (en) | 2008-10-29 |
| CN101155520A (en) | 2008-04-02 |
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