MX2010005304A - Fermented soy-based beverage. - Google Patents

Fermented soy-based beverage.

Info

Publication number
MX2010005304A
MX2010005304A MX2010005304A MX2010005304A MX2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A
Authority
MX
Mexico
Prior art keywords
concentration
ppm
fermented
pasteurised
sterilised
Prior art date
Application number
MX2010005304A
Other languages
Spanish (es)
Inventor
Michel Mellema
Jan Willem Sanders
Christoph Hendrik Beckmann
Jan Roelf Klooster
Leendert Hendrik Wesdorp
Original Assignee
Unilever Nv
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 filed Critical Unilever Nv
Publication of MX2010005304A publication Critical patent/MX2010005304A/en

Links

Classifications

    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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

Abstract

The present invention relates to a method of producing a beverage by: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt. % of dissolved soy protein and 0-0.2 wt.% of dairy protein; - inoculating the pasteurised or sterilised liquid with a thermophilic lactic acid bacterium containing starter culture; - fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 40-48°C for 0.5-24 hours to obtain a fermented product having a viscosity at a temperature of 7°C of less than 50 mPa.s at 100 s-1; wherein in total less than 6% disaccharides by weight of the fermented product are added before, during or after fermentation and wherein during fermentation the following changes in concentrations of flavour compounds occur: • lactate concentration increases with at least 500 ppm; • diacetyl concentration increases with at least 0.3 ppm and/or acetaldehyde concentration increases with at least 0.05 ppm; • concentration of n-hexanal decreases by at least 60%; • at least two of n-pentanal concentration, n-heptanal concentration, n-octanal concentration and n-nonanal concentration decrease by at least 50%. The present method enables the effective removal of soy off-notes as well as the preparation of fermented substrates with a desirable flavour profile that is similar to that of fermented dairy products.
MX2010005304A 2007-11-23 2008-11-03 Fermented soy-based beverage. MX2010005304A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07121411 2007-11-23
PCT/EP2008/064867 WO2009065724A1 (en) 2007-11-23 2008-11-03 Fermented soy-based beverage

Publications (1)

Publication Number Publication Date
MX2010005304A true MX2010005304A (en) 2010-06-01

Family

ID=39111665

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010005304A MX2010005304A (en) 2007-11-23 2008-11-03 Fermented soy-based beverage.

Country Status (7)

Country Link
EP (1) EP2217080A1 (en)
CN (1) CN101932250B (en)
AR (1) AR069383A1 (en)
BR (1) BRPI0819037A2 (en)
MX (1) MX2010005304A (en)
WO (1) WO2009065724A1 (en)
ZA (1) ZA201002995B (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2011012486A (en) * 2009-05-25 2011-12-12 Unilever Nv Fermented soy-based food product.
MX2012012044A (en) 2010-04-22 2012-11-22 Unilever Nv Beverage comprising soy protein and citrus fibers.
WO2012136832A1 (en) * 2011-04-08 2012-10-11 Chr. Hansen A/S Flavor-enhancing lactobacillus rhamnosus
EP2695522A1 (en) * 2012-09-28 2014-02-12 Alpro Comm. VA Fermented soy milk products
CN102894098B (en) * 2012-11-07 2014-04-09 昆明宝成生物科技有限公司 Process for producing probiotic natto juice
CN109504617B (en) * 2018-10-22 2021-03-30 华南理工大学 Lactobacillus harbin and application thereof
US20230413873A1 (en) * 2020-09-25 2023-12-28 Societe Des Produits Nestle S.A. A process for preparing a protein containing fermented plant based product
CN117915784A (en) 2021-09-10 2024-04-19 联合利华知识产权控股有限公司 Meat analogue

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1438315A (en) * 1972-12-04 1976-06-03
US4806481A (en) * 1983-06-09 1989-02-21 Taishi Foods Company Ltd. Streptococcus sojalactis
JPS59227241A (en) * 1983-06-09 1984-12-20 Taishi Shokuhin Kogyo Kk Preparation of lactified soya milk

Also Published As

Publication number Publication date
WO2009065724A1 (en) 2009-05-28
CN101932250B (en) 2013-06-19
ZA201002995B (en) 2011-07-27
BRPI0819037A2 (en) 2014-10-07
EP2217080A1 (en) 2010-08-18
CN101932250A (en) 2010-12-29
AR069383A1 (en) 2010-01-20

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Legal Events

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FG Grant or registration