MX2019013384A - Material de origen vegetal hidrolizado y fermentado. - Google Patents

Material de origen vegetal hidrolizado y fermentado.

Info

Publication number
MX2019013384A
MX2019013384A MX2019013384A MX2019013384A MX2019013384A MX 2019013384 A MX2019013384 A MX 2019013384A MX 2019013384 A MX2019013384 A MX 2019013384A MX 2019013384 A MX2019013384 A MX 2019013384A MX 2019013384 A MX2019013384 A MX 2019013384A
Authority
MX
Mexico
Prior art keywords
plant
origin material
hydrolyzed
origin
fermented
Prior art date
Application number
MX2019013384A
Other languages
English (en)
Inventor
Gonzalez Juan
Shin Jin-E
Marie BROWN Stephanie
Marie Carver Sarah
Chung Yongsoo
E Havlik Steven
D Mathews Jeffrey
Christine SERSHON Valerie
Suppiah Singaram Saravanan
Original Assignee
Quaker Oats Co
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 Quaker Oats Co filed Critical Quaker Oats Co
Publication of MX2019013384A publication Critical patent/MX2019013384A/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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/66—Microorganisms or materials therefrom
    • A61K35/74—Bacteria
    • A61K35/741—Probiotics
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
    • C12P7/56—Lactic acid
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Veterinary Medicine (AREA)
  • Biochemistry (AREA)
  • Animal Behavior & Ethology (AREA)
  • Epidemiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Medicinal Chemistry (AREA)
  • Molecular Biology (AREA)
  • Public Health (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Un método y composición pueden proporcionar material de origen vegetal fermentado. El método puede comprender varias etapas. Una primera etapa comprende hidrolizar un material de origen vegetal para proporcionar un material de origen vegetal hidrolizado. Una segunda etapa comprende proporcionar un material iniciador de fermentación que comprende el material de origen vegetal hidrolizado. Una tercera etapa comprende fermentar el material iniciador de fermentación para proporcionar un material de origen vegetal fermentado. Son posibles diversas composiciones que comprenden un material de origen vegetal fermentado. En algunas modalidades, el material de origen vegetal fermentado comprende un producto de fermentación producido al fermentar el material iniciador de fermentación, y el material iniciador de fermentación comprende material de origen vegetal hidrolizado. Aún cuando el material de origen vegetal se hidroliza, o se hidroliza y fermenta, pueden mantenerse ciertas propiedades deseables del material de origen vegetal, por ejemplo, beneficios para la salud, nutrientes, estatus de grano entero, contenido de fibra o contenido de beta-glucano. Adicionalmente, el material de origen vegetal hidrolizado, o hidrolizado y fermentado, puede proveerse de propiedades organolépticas deseables.
MX2019013384A 2017-05-10 2018-05-10 Material de origen vegetal hidrolizado y fermentado. MX2019013384A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201762504449P 2017-05-10 2017-05-10
US15/975,498 US20180327792A1 (en) 2017-05-10 2018-05-09 Fermented Hydrolyzed Plant-Origin Material
PCT/US2018/032085 WO2018226358A1 (en) 2017-05-10 2018-05-10 Fermented hydrolyzed plant-origin material

Publications (1)

Publication Number Publication Date
MX2019013384A true MX2019013384A (es) 2020-02-07

Family

ID=64095979

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019013384A MX2019013384A (es) 2017-05-10 2018-05-10 Material de origen vegetal hidrolizado y fermentado.

Country Status (9)

Country Link
US (1) US20180327792A1 (es)
EP (1) EP3621460A4 (es)
JP (1) JP7232769B2 (es)
KR (1) KR102603351B1 (es)
CN (1) CN110621167A (es)
CA (1) CA3060861A1 (es)
MX (1) MX2019013384A (es)
RU (1) RU2019140281A (es)
WO (1) WO2018226358A1 (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10645950B2 (en) 2017-05-01 2020-05-12 Usarium Inc. Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake
WO2020157209A1 (en) * 2019-02-01 2020-08-06 Givaudan Sa Flavour modifying ingredient derived from dietary fibre
US11344048B2 (en) 2020-01-10 2022-05-31 The Quaker Oats Company Nutrient dense stabilizer-free non-dairy plant based food products
KR102461218B1 (ko) * 2020-07-08 2022-11-03 군산대학교 산학협력단 이취가 감소된 밀싹의 제조방법, 이에 따라 제조된 밀싹 및 이를 이용하여 제조된 식품
KR102405770B1 (ko) * 2021-06-21 2022-06-08 주식회사 바디셋 블루베리 등의 과실을 발효하여 디톡스 및 체내클렌즈에 유용한 식물성 발효액 제조방법
US20220408764A1 (en) * 2021-06-28 2022-12-29 Quang Huy Le Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology
US11839225B2 (en) 2021-07-14 2023-12-12 Usarium Inc. Method for manufacturing alternative meat from liquid spent brewers' yeast
WO2023043340A1 (ru) 2021-09-17 2023-03-23 Общество С Ограниченной Ответственностью "Пробиодукты" Пробиотическая композиция на растительном сырье и способ её получения
LU502452B1 (en) * 2022-06-30 2023-05-23 Greenyn Biotechnology Co Ltd System for preparing low gi fermentation product and use thereof for stabilizing glycemic index
CN117512030A (zh) 2022-08-03 2024-02-06 桂格燕麦公司 燕麦发酵产物、由其制备的产品及其用途

Family Cites Families (18)

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SE463796B (sv) * 1988-03-09 1991-01-28 Carl Erik Albertsson Foerfarande foer framstaellning av en naeringskomposition och daervid framstaelld naeringskomposition
US5464760A (en) * 1990-04-04 1995-11-07 University Of Chicago Fermentation and recovery process for lactic acid production
WO1994013826A1 (en) * 1992-12-04 1994-06-23 University Of Chicago Improved pre-treatment process for lactic acid production
ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente
FR2771600B1 (fr) * 1997-11-28 2000-06-09 Gervais Danone Co Preparation de produits alimentaires par fermentation d'un melange de jus de soja et d'hydrolysat cerealier par streptococcus thermophilus
SE0004107D0 (sv) * 2000-11-10 2000-11-10 Ceba Ab Fermented product based on an oat suspension
EP1208752A1 (en) * 2000-11-24 2002-05-29 Societe Des Produits Nestle S.A. Cereal product containing hydrolysed, acidified and heat treated fibre product
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JP5415961B2 (ja) * 2006-12-25 2014-02-12 ヴェル・アールダブリュー・リミテッド プロバイオティックオート麦ベース食品およびその作製方法
FI121844B (fi) * 2008-09-01 2011-05-13 Ravintoraisio Oy Parannettu syötävä koostumus ja menetelmä sen valmistamiseksi
RU2498624C2 (ru) * 2009-06-14 2013-11-20 Дзе Квакер Оутс Компани Способ приготовления высокодиспергируемой муки из цельного зерна
CA2834393A1 (en) * 2011-04-29 2012-11-01 Danisco Us Inc. Single ph process for starch liquefaction and saccharification for high-density glucose syrups
FR2983682A1 (fr) * 2011-12-13 2013-06-14 Viva Consult Produit vegetal de substitution du yaourt
US20140170723A1 (en) * 2012-12-14 2014-06-19 Ian Dobson Sequential Fermentation of Hydrolsate and Solids from a Dilute Acid Hydrolysis of Biomass to Produce Fermentation Products
CN105377054A (zh) * 2013-03-04 2016-03-02 桂格燕麦公司 加工燕麦以获得具有增加的燕麦生物碱含量的燕麦的方法
RU2558191C1 (ru) * 2014-05-28 2015-07-27 Общество с ограниченной ответственностью "Велле" Готовый к употреблению продукт на основе целых цельных зерен овса и способ его получения
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Also Published As

Publication number Publication date
US20180327792A1 (en) 2018-11-15
RU2019140281A (ru) 2021-06-10
CA3060861A1 (en) 2018-12-13
KR102603351B1 (ko) 2023-11-20
WO2018226358A1 (en) 2018-12-13
EP3621460A1 (en) 2020-03-18
RU2019140281A3 (es) 2021-12-27
KR20200007009A (ko) 2020-01-21
JP7232769B2 (ja) 2023-03-03
CN110621167A (zh) 2019-12-27
JP2020519245A (ja) 2020-07-02
EP3621460A4 (en) 2021-01-13

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