MX2022001641A - Composiciones fermentadas y procedimientos de preparacion de las mismas. - Google Patents

Composiciones fermentadas y procedimientos de preparacion de las mismas.

Info

Publication number
MX2022001641A
MX2022001641A MX2022001641A MX2022001641A MX2022001641A MX 2022001641 A MX2022001641 A MX 2022001641A MX 2022001641 A MX2022001641 A MX 2022001641A MX 2022001641 A MX2022001641 A MX 2022001641A MX 2022001641 A MX2022001641 A MX 2022001641A
Authority
MX
Mexico
Prior art keywords
same
preparing
processes
fermented compositions
fermented
Prior art date
Application number
MX2022001641A
Other languages
English (en)
Inventor
Laurent Marchal
Fanny Larrere
Anne Depierris
Original Assignee
Gervais Danone Sa
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 Gervais Danone Sa filed Critical Gervais Danone Sa
Publication of MX2022001641A publication Critical patent/MX2022001641A/es

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
    • 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
    • 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
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/231—Lactis
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Dairy Products (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

La presente invención se refiere a composiciones a base de plantas fermentadas y procedimientos para preparar las mismas.
MX2022001641A 2019-08-09 2020-08-07 Composiciones fermentadas y procedimientos de preparacion de las mismas. MX2022001641A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201962884854P 2019-08-09 2019-08-09
US201962886031P 2019-08-13 2019-08-13
PCT/IB2020/000666 WO2021028724A1 (en) 2019-08-09 2020-08-07 Fermented compositions and processes of preparing the same

Publications (1)

Publication Number Publication Date
MX2022001641A true MX2022001641A (es) 2022-05-03

Family

ID=72291063

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022001641A MX2022001641A (es) 2019-08-09 2020-08-07 Composiciones fermentadas y procedimientos de preparacion de las mismas.

Country Status (7)

Country Link
US (1) US20220394988A1 (es)
EP (1) EP4009797A1 (es)
CN (1) CN114727616A (es)
BR (1) BR112022002106A2 (es)
CA (1) CA3146915A1 (es)
MX (1) MX2022001641A (es)
WO (1) WO2021028724A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021148887A1 (en) * 2020-01-23 2021-07-29 Compagnie Gervais Danone Fermented plant-based probiotic compositions and processes of preparing the same
EP4362686A1 (en) * 2021-07-01 2024-05-08 Compagnie Gervais Danone Lactobacillus bulgaricus for use in preparation of fermented products
WO2024013533A1 (en) * 2022-07-13 2024-01-18 Compagnie Gervais Danone S.thermophilus for use in preparation of fermented products

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE173135T1 (de) * 1995-01-02 1998-11-15 Gervais Danone Co Milchsäureferment, und ihre verwendung zur herstellung von antidiarrhöeprodrukten
US6699517B2 (en) * 1997-11-28 2004-03-02 Compagnie Gervais Danone Method for preparing food products by fermenting soy milk with streptococcus thermophilus
US6444203B2 (en) * 1999-12-20 2002-09-03 Compagnie Gervais Danone Administering bacteria to improve sleep
FR2906816B1 (fr) * 2006-10-04 2012-04-06 Gervais Danone Sa Variants de bacteries lactiques utiles pour produire la vitamine k2 et leurs applications a la preparation de produits alimentaires
WO2012080789A1 (en) * 2010-12-17 2012-06-21 Compagnie Gervais Danone Lactococcus lactis strains for use in improving digestive condition
JP6832619B2 (ja) * 2015-06-26 2021-02-24 雪印メグミルク株式会社 発酵物の製造方法
KR20170027625A (ko) * 2015-09-02 2017-03-10 최신원 발효쌀가루를 이용한 식물성요구르트의 제조방법
WO2017108126A1 (en) * 2015-12-23 2017-06-29 Compagnie Gervais Danone Compositions and methods for increasing or maintaining faecalibacterium prausnitzii populations
CA3009380C (en) * 2015-12-24 2022-11-29 Danone S.A. Use of starch for improving the preparation of a strained fermented dairy product
CN109588493A (zh) * 2019-01-29 2019-04-09 山西师范大学 一种大豆酸乳紫薯饮料及其制备方法

Also Published As

Publication number Publication date
EP4009797A1 (en) 2022-06-15
CN114727616A (zh) 2022-07-08
BR112022002106A2 (pt) 2022-04-12
WO2021028724A1 (en) 2021-02-18
US20220394988A1 (en) 2022-12-15
CA3146915A1 (en) 2021-02-18

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