RU2004131499A - Способ получения высококачественных продуктов на основе культурной сои - Google Patents
Способ получения высококачественных продуктов на основе культурной сои Download PDFInfo
- Publication number
- RU2004131499A RU2004131499A RU2004131499/13A RU2004131499A RU2004131499A RU 2004131499 A RU2004131499 A RU 2004131499A RU 2004131499/13 A RU2004131499/13 A RU 2004131499/13A RU 2004131499 A RU2004131499 A RU 2004131499A RU 2004131499 A RU2004131499 A RU 2004131499A
- Authority
- RU
- Russia
- Prior art keywords
- soy
- fermented product
- soy milk
- ultrafiltration membrane
- containing fermented
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013322 soy milk Nutrition 0.000 claims 19
- 238000000108 ultra-filtration Methods 0.000 claims 18
- 239000012528 membrane Substances 0.000 claims 15
- 239000000203 mixture Substances 0.000 claims 14
- 238000000034 method Methods 0.000 claims 12
- 235000010469 Glycine max Nutrition 0.000 claims 10
- 230000009967 tasteless effect Effects 0.000 claims 9
- 244000068988 Glycine max Species 0.000 claims 6
- 108010073771 Soybean Proteins Proteins 0.000 claims 6
- 150000001491 aromatic compounds Chemical class 0.000 claims 6
- 229940001941 soy protein Drugs 0.000 claims 6
- 230000000717 retained effect Effects 0.000 claims 4
- 239000000919 ceramic Substances 0.000 claims 3
- 238000000855 fermentation Methods 0.000 claims 3
- 230000004151 fermentation Effects 0.000 claims 3
- 229910010272 inorganic material Inorganic materials 0.000 claims 3
- 239000011147 inorganic material Substances 0.000 claims 3
- 229920000642 polymer Polymers 0.000 claims 3
- 239000007858 starting material Substances 0.000 claims 3
- 239000000654 additive Substances 0.000 claims 2
- 230000000996 additive effect Effects 0.000 claims 2
- 239000000975 dye Substances 0.000 claims 2
- 235000013399 edible fruits Nutrition 0.000 claims 2
- 239000002778 food additive Substances 0.000 claims 2
- 235000013373 food additive Nutrition 0.000 claims 2
- 239000002198 insoluble material Substances 0.000 claims 2
- 239000000463 material Substances 0.000 claims 2
- 239000003607 modifier Substances 0.000 claims 2
- 108090000623 proteins and genes Proteins 0.000 claims 2
- 102000004169 proteins and genes Human genes 0.000 claims 2
- 230000003381 solubilizing effect Effects 0.000 claims 2
- 235000013618 yogurt Nutrition 0.000 claims 2
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
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- 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
- A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/44—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
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- 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
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- 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
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- 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
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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- 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
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/34—Membrane process
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- Proteomics, Peptides & Aminoacids (AREA)
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- Dairy Products (AREA)
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- Separation Using Semi-Permeable Membranes (AREA)
Claims (20)
1. Соесодержащий ферментированный продукт, содержащий ферментированное соевое молоко, приготовленное ферментацией лишенного привкуса соевого молока, причем лишенное привкуса соевое молоко получено способом, предусматривающим
(а) получение соево-молочной композиции, содержащей растворимые соевые белки, ароматические соединения и нерастворимые материалы,
(b) солюбилизацию соевых белков путем регулирования в соево-молочной композиции со стадии (а) рН в интервале от около 9 до около 12 и высвобождения ароматических соединений,
(с) пропускание соево-молочной композиции с отрегулированным значением рН со стадии (b) через ультрафильтрационную мембрану с порогом отсечения молекулярной массы до около 50000 Дальтон при поддержании рН в интервале от около 9 до около 12 и при таких условиях ультрафильтрации, при которых ароматические соединения проходят через мембрану, что приводит к деароматизации соево-молочной композиции, а по существу все растворенные соевые белки задерживаются, и
(d) выделение растворенных соевых белков, задержанных ультрафильтрационной мембраной, в виде лишенного привкуса соевого молока.
2. Соесодержащий ферментированный продукт по п.1, который представляет собой соесодержащий йогурт.
3. Соесодержащий ферментированный продукт по п.1, в котором концентрация соевого материала в водной композиции со стадии (а) составляет от около 1 до около 20%.
4. Соесодержащий ферментированный продукт по п.2, в котором концентрация соевого материала в водной композиции со стадии (а) составляет от около 1 до около 20%.
5. Соесодержащий ферментированный продукт по п.1, в котором используют ультрафильтрационную мембрану с порогом отсечения молекулярной массы в интервале от около 1000 до около 50000 Дальтон.
6. Соесодержащий ферментированный продукт по п.5, в котором используют ультрафильтрационную мембрану с порогом отсечения молекулярной массы в интервале от около 10000 до около 30000 Дальтон.
7. Соесодержащий ферментированный продукт по п.2, в котором используют ультрафильтрационную мембрану с порогом отсечения молекулярной массы в интервале от около 1000 до около 50000 Дальтон.
8. Соесодержащий ферментированный продукт по п.7, в котором используют ультрафильтрационную мембрану с порогом отсечения молекулярной массы в интервале от около 10000 до около 30000 Дальтон.
9. Соесодержащий ферментированный продукт по п.5, в котором ультрафильтрацию проводят при температуре от около 10 до около 60°С и подходящем давлении.
10. Соесодержащий ферментированный продукт по п.9, в котором ультрафильтрационная мембрана выполнена из полимеров, керамики или неорганических материалов.
11. Способ приготовления соесодержащего ферментированного продукта, предусматривающий
(1) приготовление смеси из лишенного привкуса соевого молока и эффективного количества стартовой культуры и
(2) ферментацию полученной смеси с образованием соесодержащего ферментированного продукта, причем лишенное привкуса соевое молоко получают способом, предусматривающим
(а) получение соево-молочной композиции, содержащей растворимые соевые белки, ароматические соединения и нерастворимые материалы,
(b) солюбилизацию соевых белков путем регулирования в соево-молочной композиции со стадии (а) рН в интервале от около 9 до около 12 и высвобождения ароматических соединений,
(с) пропускание соево-молочной композиции с отрегулированным значением рН со стадии (b) через ультрафильтрационную мембрану с порогом отсечения молекулярной массы около 50 000 Дальтон при поддержании рН в интервале от около 9 до около 12 и при таких условиях ультрафильтрации, при которых ароматические соединения проходят через мембрану, что приводит к деароматизации соево-молочной композиции, а по существу все растворенные соевые белки задерживаются, и
(d) выделения растворенных соевых белков, задержанных ультрафильтрационной мембраной, в виде лишенного привкуса соевого молока.
12. Способ по п.11, в котором соесодержащий ферментированный продукт представляет собой соесодержащий йогурт.
13. Способ по п.11, в котором смесь из лишенного привкуса соевого молока и стартовой культуры содержит по меньшей мере одну добавку, выбранную из группы, состоящей из ароматизаторов, пищевых добавок, фруктов, красителей и модификаторов технологических свойств.
14. Способ по п.12, в котором смесь из лишенного привкуса соевого молока и стартовой культуры содержит по меньшей мере одну добавку, выбранную из группы, состоящей из ароматизаторов, пищевых добавок, фруктов, красителей и модификаторов технологических свойств.
15. Способ по п.11, в котором перед ферментацией лишенного привкуса соевого молока рН устанавливают в интервале от около 3 до около 7.
16. Способ по п.12, в котором перед ферментацией лишенного привкуса соевого молока рН устанавливают в интервале от около 3 до около 7.
17. Способ по п.11, в котором используют ультрафильтрационную мембрану с порогом отсечения молекулярной массы от около 1000 до около 50 000 Дальтон.
18. Способ по п.12, в котором используют ультрафильтрационную мембрану с порогом отсечения молекулярной массы от около 1000 до около 50 000 Дальтон.
19. Способ по п.17, в котором ультрафильтрацию проводят при температуре от около 10 до около 60°С и подходящем давлении и используют ультрафильтрационную мембрану, выполненную из полимеров, керамики и неорганических материалов.
20. Способ по п.18, в котором ультрафильтрацию проводят при температуре от около 10 до около 60°С и подходящем давлении и используют ультрафильтрационную мембрану, выполненную из полимеров, керамики и неорганических материалов.
Applications Claiming Priority (2)
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US10/696,284 US7108881B2 (en) | 2000-11-30 | 2003-10-29 | Method of preparation of high quality soy cultured products |
US10/696,284 | 2003-10-29 |
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RU2004131499A true RU2004131499A (ru) | 2006-04-10 |
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RU2004131499/13A RU2004131499A (ru) | 2003-10-29 | 2004-10-28 | Способ получения высококачественных продуктов на основе культурной сои |
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US (1) | US7108881B2 (ru) |
EP (1) | EP1527691B1 (ru) |
CN (1) | CN1640278A (ru) |
AR (1) | AR046434A1 (ru) |
AT (1) | ATE365459T1 (ru) |
AU (1) | AU2004224942A1 (ru) |
BR (1) | BRPI0404758A (ru) |
CA (1) | CA2486332A1 (ru) |
DE (1) | DE602004007212D1 (ru) |
MX (1) | MXPA04010741A (ru) |
NZ (1) | NZ536146A (ru) |
RU (1) | RU2004131499A (ru) |
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2004
- 2004-10-18 DE DE602004007212T patent/DE602004007212D1/de active Active
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- 2004-10-18 EP EP04256400A patent/EP1527691B1/en not_active Not-in-force
- 2004-10-26 CA CA002486332A patent/CA2486332A1/en not_active Abandoned
- 2004-10-26 NZ NZ536146A patent/NZ536146A/en unknown
- 2004-10-28 CN CNA2004101005600A patent/CN1640278A/zh active Pending
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US20040170744A1 (en) | 2004-09-02 |
CN1640278A (zh) | 2005-07-20 |
EP1527691A1 (en) | 2005-05-04 |
AR046434A1 (es) | 2005-12-07 |
NZ536146A (en) | 2006-08-31 |
CA2486332A1 (en) | 2005-04-29 |
MXPA04010741A (es) | 2005-08-19 |
AU2004224942A1 (en) | 2005-05-19 |
US7108881B2 (en) | 2006-09-19 |
BRPI0404758A (pt) | 2006-03-21 |
DE602004007212D1 (de) | 2007-08-09 |
EP1527691B1 (en) | 2007-06-27 |
ATE365459T1 (de) | 2007-07-15 |
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