MX2019005360A - Un metodo para la fabricacion de producto procesado. - Google Patents
Un metodo para la fabricacion de producto procesado.Info
- Publication number
- MX2019005360A MX2019005360A MX2019005360A MX2019005360A MX2019005360A MX 2019005360 A MX2019005360 A MX 2019005360A MX 2019005360 A MX2019005360 A MX 2019005360A MX 2019005360 A MX2019005360 A MX 2019005360A MX 2019005360 A MX2019005360 A MX 2019005360A
- Authority
- MX
- Mexico
- Prior art keywords
- protein
- sbm
- dry matter
- weight
- initial
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 108010073771 Soybean Proteins Proteins 0.000 title 1
- 229940001941 soy protein Drugs 0.000 title 1
- 102000004169 proteins and genes Human genes 0.000 abstract 10
- 108090000623 proteins and genes Proteins 0.000 abstract 10
- 239000007787 solid Substances 0.000 abstract 7
- 239000000203 mixture Substances 0.000 abstract 6
- 244000068988 Glycine max Species 0.000 abstract 5
- 235000010469 Glycine max Nutrition 0.000 abstract 5
- 238000002386 leaching Methods 0.000 abstract 4
- 239000007788 liquid Substances 0.000 abstract 4
- 235000012054 meals Nutrition 0.000 abstract 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract 2
- 229920001542 oligosaccharide Polymers 0.000 abstract 2
- 150000002482 oligosaccharides Chemical class 0.000 abstract 2
- 229910052700 potassium Inorganic materials 0.000 abstract 2
- 239000011591 potassium Substances 0.000 abstract 2
- 238000000926 separation method Methods 0.000 abstract 2
- 229910052708 sodium Inorganic materials 0.000 abstract 2
- 239000011734 sodium Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000007935 neutral effect Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
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
-
- 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
- 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
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
- A23K20/10—Organic substances
- A23K20/142—Amino acids; Derivatives thereof
- A23K20/147—Polymeric derivatives, e.g. peptides or 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
- 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
- A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
-
- 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
- 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
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
-
- 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)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Animal Husbandry (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Physiology (AREA)
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Peptides Or Proteins (AREA)
- Fodder In General (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
La presente invención tiene relación con un método para la fabricación de un producto de proteína de soya sólido, procesado derivado de harina de soya (SBM) cuyo producto de proteína comprende 65 - 75% de proteína por peso de materia seca, tiene una relación de peso de proteína a potasio de al menos aproximadamente 50:1 y un contenido de materia seca de al menos 90%, cuyo producto está sustancialmente libre de sodio y donde al menos aproximadamente 65% por peso del contenido de oligosacáridos no digeribles del SBM de donde deriva la proteína ha sido eliminado; el método comprende las siguientes etapas: 1) proporcionar una mezcla inicial que comprende harina de soya molida o en escamas o de otro modo desintegrada (SBM) y agua; 2) lixiviar la mezcla inicial bajo condiciones donde la cantidad de materia seca en la mezcla inicial es entre 8 y 20% por peso, durante 0.15 a 6 horas a una temperatura de 5 a 65°C y un pH neutro; 3) separar la mezcla de lixiviación en una fracción líquida y una primera fracción sólida; 4) ajustar el pH de la fracción líquida de la mezcla de lixiviación inicial con ácido a un valor de 3.5 a 5.5; 5) transportar la fracción líquida acidificada a través de medios de separación como una centrífuga decantadora o medios similares separando así el líquido de desecho y recogiendo otra fracción sólida; 6) combinar la fracción sólida de la mezcla de lixiviación inicial con la fracción sólida recogida del medio de separación; 7) secar la fracción sólida combinada a un contenido de materia seca de al menos aproximadamente 90%; 8) donde la cantidad total de agua gastada en el método calculado a partir del material de partida inicial de SBM es aproximadamente 10 veces la cantidad de SBM o menos. También tiene relación con un producto de proteína de soya sólido, procesado derivado de harina de soya (SBM) cuyo producto de proteína comprende 65 - 75% por peso de proteína de materia seca, tiene una relación de peso de proteína a potasio de al menos aproximadamente 50:1 y un contenido de materia seca de al menos aproximadamente 90% cuyo producto está sustancialmente libre de sodio, y donde al menos aproximadamente 65% por peso del contenido de oligosacáridos no digeribles del SBM de donde deriva la proteína ha sido eliminado, y el uso de dicho producto.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP16198119 | 2016-11-10 | ||
| PCT/EP2017/078644 WO2018087168A1 (en) | 2016-11-10 | 2017-11-08 | A method for the manufacture of a processed soy protein product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2019005360A true MX2019005360A (es) | 2019-08-12 |
Family
ID=57286306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2019005360A MX2019005360A (es) | 2016-11-10 | 2017-11-08 | Un metodo para la fabricacion de producto procesado. |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US20190254308A1 (es) |
| EP (1) | EP3537886B1 (es) |
| JP (1) | JP2019535252A (es) |
| KR (1) | KR20190082837A (es) |
| CN (1) | CN109906035A (es) |
| AU (1) | AU2017358574A1 (es) |
| BR (1) | BR112019007959A2 (es) |
| CA (1) | CA3043005A1 (es) |
| CL (1) | CL2019001279A1 (es) |
| DK (1) | DK3537886T3 (es) |
| EA (1) | EA201991084A1 (es) |
| ES (1) | ES2938878T3 (es) |
| IL (1) | IL266338A (es) |
| MX (1) | MX2019005360A (es) |
| PL (1) | PL3537886T3 (es) |
| SG (1) | SG11201903564UA (es) |
| WO (1) | WO2018087168A1 (es) |
| ZA (1) | ZA201902830B (es) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109936982B (zh) | 2016-11-10 | 2023-07-18 | 哈姆雷特蛋白质有限公司 | 经加工蛋白质产品 |
| JP2022513756A (ja) * | 2018-12-11 | 2022-02-09 | ロケット フレール | 低ナトリウムタンパク質単離物 |
| FR3090279B1 (fr) * | 2018-12-21 | 2020-12-25 | Roquette Freres | Produit sec base pois pour alimentation des animaux |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3635726A (en) | 1968-09-20 | 1972-01-18 | Griffith Laboratories | Method of producing soy protein concentrates |
| US6140469A (en) * | 1993-10-12 | 2000-10-31 | Protein Technologies International, Inc. | Protein isolate having an increased level of isoflavone compounds and process for producing the same |
| US6238725B1 (en) | 1998-01-22 | 2001-05-29 | Bush Brothers & Company | Process for removing flatulence-causing oligosaccharides in legumes |
| US5994508A (en) * | 1998-04-13 | 1999-11-30 | Protein Technologies International, Inc. | Isoflavone rich protein isolate and process for producing |
| AU765679B2 (en) | 1999-11-19 | 2003-09-25 | Archer-Daniels-Midland Company | Isoflavone rich protein isolate and process for producing |
| CA2480250C (en) * | 2002-03-25 | 2010-02-16 | Council Of Scientific And Industrial Research | An improved process for the preparation of soy protein concentrate with improved functional properties |
| US20070014910A1 (en) * | 2005-07-18 | 2007-01-18 | Altemueller Andreas G | Acidic, protein-containing drinks with improved sensory and functional characteristics |
| US20080008815A1 (en) * | 2006-06-21 | 2008-01-10 | Cho Myong J | Bland tasting soy protein isolate and processes for making same |
| US20100068336A1 (en) | 2008-05-14 | 2010-03-18 | Vijay Singh | Method and System for Processing Oilseeds |
| JP5327391B2 (ja) * | 2010-09-02 | 2013-10-30 | 不二製油株式会社 | 大豆加工素材及び大豆加工素材の製造法 |
| PL2849581T3 (pl) | 2012-05-16 | 2017-01-31 | Hamlet Protein A/S | Sposób wytwarzania bioproduktów o zmodyfikowanym profilu cukrów |
| US10433571B2 (en) * | 2014-08-27 | 2019-10-08 | Burcon Nutrascience (Mb) Corp. | Preparation of soy protein products (“S810”) |
-
2017
- 2017-11-08 US US16/346,501 patent/US20190254308A1/en not_active Abandoned
- 2017-11-08 JP JP2019523007A patent/JP2019535252A/ja active Pending
- 2017-11-08 BR BR112019007959A patent/BR112019007959A2/pt not_active Application Discontinuation
- 2017-11-08 MX MX2019005360A patent/MX2019005360A/es unknown
- 2017-11-08 SG SG11201903564UA patent/SG11201903564UA/en unknown
- 2017-11-08 DK DK17793680.4T patent/DK3537886T3/da active
- 2017-11-08 EP EP17793680.4A patent/EP3537886B1/en active Active
- 2017-11-08 EA EA201991084A patent/EA201991084A1/ru unknown
- 2017-11-08 AU AU2017358574A patent/AU2017358574A1/en not_active Abandoned
- 2017-11-08 WO PCT/EP2017/078644 patent/WO2018087168A1/en active Application Filing
- 2017-11-08 PL PL17793680.4T patent/PL3537886T3/pl unknown
- 2017-11-08 CA CA3043005A patent/CA3043005A1/en not_active Abandoned
- 2017-11-08 ES ES17793680T patent/ES2938878T3/es active Active
- 2017-11-08 KR KR1020197015763A patent/KR20190082837A/ko unknown
- 2017-11-08 CN CN201780068473.7A patent/CN109906035A/zh active Pending
-
2019
- 2019-04-30 IL IL266338A patent/IL266338A/en unknown
- 2019-05-06 ZA ZA2019/02830A patent/ZA201902830B/en unknown
- 2019-05-09 CL CL2019001279A patent/CL2019001279A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ZA201902830B (en) | 2020-01-29 |
| JP2019535252A (ja) | 2019-12-12 |
| CN109906035A (zh) | 2019-06-18 |
| CL2019001279A1 (es) | 2019-07-19 |
| EP3537886B1 (en) | 2022-11-23 |
| EP3537886A1 (en) | 2019-09-18 |
| AU2017358574A1 (en) | 2019-05-02 |
| US20190254308A1 (en) | 2019-08-22 |
| BR112019007959A2 (pt) | 2019-07-02 |
| KR20190082837A (ko) | 2019-07-10 |
| DK3537886T3 (da) | 2023-01-09 |
| PL3537886T3 (pl) | 2023-06-19 |
| SG11201903564UA (en) | 2019-05-30 |
| IL266338A (en) | 2019-06-30 |
| ES2938878T3 (es) | 2023-04-17 |
| CA3043005A1 (en) | 2018-05-17 |
| EA201991084A1 (ru) | 2019-10-31 |
| WO2018087168A1 (en) | 2018-05-17 |
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