IT202200003176A1 - Highly soluble soya flour - Google Patents

Highly soluble soya flour Download PDF

Info

Publication number
IT202200003176A1
IT202200003176A1 IT102022000003176A IT202200003176A IT202200003176A1 IT 202200003176 A1 IT202200003176 A1 IT 202200003176A1 IT 102022000003176 A IT102022000003176 A IT 102022000003176A IT 202200003176 A IT202200003176 A IT 202200003176A IT 202200003176 A1 IT202200003176 A1 IT 202200003176A1
Authority
IT
Italy
Prior art keywords
highly soluble
soya flour
soluble soya
flour
highly
Prior art date
Application number
IT102022000003176A
Other languages
Italian (it)
Inventor
Andrea Pelladoni
Original Assignee
La Sanfermese S P A
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 La Sanfermese S P A filed Critical La Sanfermese S P A
Priority to IT102022000003176A priority Critical patent/IT202200003176A1/en
Priority to PCT/EP2023/054178 priority patent/WO2023156653A1/en
Priority to AU2023222188A priority patent/AU2023222188A1/en
Publication of IT202200003176A1 publication Critical patent/IT202200003176A1/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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • 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
    • 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
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
IT102022000003176A 2022-02-21 2022-02-21 Highly soluble soya flour IT202200003176A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
IT102022000003176A IT202200003176A1 (en) 2022-02-21 2022-02-21 Highly soluble soya flour
PCT/EP2023/054178 WO2023156653A1 (en) 2022-02-21 2023-02-20 A process for the production of a soybean flour having a high solubility
AU2023222188A AU2023222188A1 (en) 2022-02-21 2023-02-20 A process for the production of a soybean flour having a high solubility

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102022000003176A IT202200003176A1 (en) 2022-02-21 2022-02-21 Highly soluble soya flour

Publications (1)

Publication Number Publication Date
IT202200003176A1 true IT202200003176A1 (en) 2023-08-21

Family

ID=81392665

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102022000003176A IT202200003176A1 (en) 2022-02-21 2022-02-21 Highly soluble soya flour

Country Status (1)

Country Link
IT (1) IT202200003176A1 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1443160A (en) * 1972-08-08 1976-07-21 Sandoz Ltd High protein products eg beverages
WO2002069733A1 (en) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Process for preparation of protein-hydrolysate from soy flour
WO2004098314A1 (en) * 2003-05-05 2004-11-18 Bühler AG Soybean flour and method for the production thereof
JP2016047021A (en) * 2014-08-27 2016-04-07 日清オイリオグループ株式会社 Bakery food
CN107660692A (en) * 2016-07-27 2018-02-06 高士敏 A kind of production method of instant bean curd powder

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1443160A (en) * 1972-08-08 1976-07-21 Sandoz Ltd High protein products eg beverages
WO2002069733A1 (en) * 2001-03-05 2002-09-12 Council Of Scientific And Industrial Research Process for preparation of protein-hydrolysate from soy flour
WO2004098314A1 (en) * 2003-05-05 2004-11-18 Bühler AG Soybean flour and method for the production thereof
JP2016047021A (en) * 2014-08-27 2016-04-07 日清オイリオグループ株式会社 Bakery food
CN107660692A (en) * 2016-07-27 2018-02-06 高士敏 A kind of production method of instant bean curd powder

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
ARABA, M., & DALE, N.: "Evaluation of protein solubility as an indicator of overprocessing soybean mea", POULTRY SCIENCE, vol. 69, 1990, pages 76 - 83
ARABA, M.DALE, N.: "Evaluation of protein solubility as an indicator of overprocessing soybean meaf was carried out", POULTRY SCIENCE, vol. 69, 1990, pages 76 - 83
DECKER, J., AOAC INT., vol. 77, 1994, pages 421 - 424
SALCEDO ET AL., FOOD RESEARCH INTERNATIONAL, vol. 43, 2010, pages 1187 - 1197

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