MX2016014322A - Caracteristicas mejoradas de sabor en productos alimenticios a base de soja usando granos de soja de alto contenido de proteina. - Google Patents

Caracteristicas mejoradas de sabor en productos alimenticios a base de soja usando granos de soja de alto contenido de proteina.

Info

Publication number
MX2016014322A
MX2016014322A MX2016014322A MX2016014322A MX2016014322A MX 2016014322 A MX2016014322 A MX 2016014322A MX 2016014322 A MX2016014322 A MX 2016014322A MX 2016014322 A MX2016014322 A MX 2016014322A MX 2016014322 A MX2016014322 A MX 2016014322A
Authority
MX
Mexico
Prior art keywords
soybeans
soy
food products
based food
taste characteristics
Prior art date
Application number
MX2016014322A
Other languages
English (en)
Inventor
Allan Bringe Neal
Original Assignee
Whitewave Services Inc
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 Whitewave Services Inc filed Critical Whitewave Services Inc
Publication of MX2016014322A publication Critical patent/MX2016014322A/es

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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • 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)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)

Abstract

En una modalidad, un método comprende agregar una pluralidad de granos de soja a un extractor, los granos de soja que tienen una relación de proteína:aceite promedio de mayor que 2.3, calentar los granos de soja, remover las cáscaras de la pluralidad de granos de soja, y moler la pluralidad de granos de soja con agua en una temperatura entre 82.22°C (180°F) y 87.78°C (190°F) para producir un extracto de soja que tiene niveles de hexanal de menor que 50 partes por billón (ppb).
MX2016014322A 2015-11-16 2016-10-31 Caracteristicas mejoradas de sabor en productos alimenticios a base de soja usando granos de soja de alto contenido de proteina. MX2016014322A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US14/942,480 US10952457B2 (en) 2015-11-16 2015-11-16 Taste characteristics in soy-based food products using high-protein soybeans

Publications (1)

Publication Number Publication Date
MX2016014322A true MX2016014322A (es) 2017-05-15

Family

ID=57223529

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016014322A MX2016014322A (es) 2015-11-16 2016-10-31 Caracteristicas mejoradas de sabor en productos alimenticios a base de soja usando granos de soja de alto contenido de proteina.

Country Status (4)

Country Link
US (1) US10952457B2 (es)
EP (1) EP3167722B1 (es)
CA (1) CA2945753C (es)
MX (1) MX2016014322A (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11849742B2 (en) * 2018-05-08 2023-12-26 Epc Natural Products Co., Ltd. Tasteful natural sweetener and flavor
EP3893655A4 (en) * 2018-12-14 2022-09-14 WhiteWave Services, Inc. METHOD OF PREPARING A PLANT PROTEIN COMPOSITION

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4209541A (en) * 1978-10-10 1980-06-24 Campbell Soup Company Production of bland, functional, defatted soy flour
US4409256A (en) * 1981-03-13 1983-10-11 The Edlong Corporation Soymilk process
US4678673A (en) * 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
US4906482A (en) * 1986-03-19 1990-03-06 Zemel Michael B Method of making calcium fortified soy milk and the calcium fortified soy milk
WO2004091314A2 (en) * 2003-04-01 2004-10-28 Archer-Daniels-Midland Company Soya or grain fiber particulates and methods of preparation
AU2005265311B2 (en) 2004-07-09 2011-01-20 Monsanto Technology Llc Soy compositions having improved organoleptic properties and methods of generation
US7258889B2 (en) * 2004-09-21 2007-08-21 Alejandro Javier Delgado Araujo Method for preparing a beanless-flavor soymilk and/or okara using carbon dioxide in a state of sublimation
US20080008815A1 (en) 2006-06-21 2008-01-10 Cho Myong J Bland tasting soy protein isolate and processes for making same
US8046355B2 (en) 2007-09-04 2011-10-25 Google Inc. Word decompounder
KR101387997B1 (ko) * 2009-12-10 2014-04-22 아사히 푸드 프로세싱 캄파니 리미티드 섬유질함유 두유 및 두부류 식품 및 이들의 제조 방법
JP5077461B2 (ja) 2010-06-07 2012-11-21 不二製油株式会社 減脂豆乳及び大豆乳化組成物、並びにそれらの製造法
US8940353B2 (en) 2011-12-06 2015-01-27 Whitewave Services, Inc. Non-dairy beverage composition

Also Published As

Publication number Publication date
US20170135379A1 (en) 2017-05-18
US10952457B2 (en) 2021-03-23
EP3167722B1 (en) 2018-07-25
CA2945753C (en) 2023-03-21
CA2945753A1 (en) 2017-05-16
EP3167722A1 (en) 2017-05-17

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