TH18026U - A method for producing functional ingredients using lactic acid bacteria. - Google Patents

Abstract

Page 1 of 1. Summary of the Invention: This invention describes a process for producing functional ingredients using lactic acid bacteria and related products. The process consists of three steps: raw material preparation, preparation of lactic acid bacteria starter cultures, and production of functional ingredients using lactic acid bacteria. The resulting product is a functional ingredient with a high isoflavone aglycone content. The amount of raw materials, starter cultures, sugar, magnesium sulfate, and sodium acetate are controlled to achieve a high isoflavone aglycone content. This adds value to soybean meal, addressing consumer health needs, and has the potential for further industrial expansion.

Claims (7)

------06/01/2564------(OCR) 1. The process of producing functional ingredients using lactic acid bacteria involves the following steps: a. Cleaning the soybean raw material: The soybean raw material is washed and then ground. The raw material can be selected from dry soybean meal with a moisture content of less than 10 percent, fresh soybean meal, ground soybeans, and soy milk, either individually or in combination. b. Cultivating lactic acid bacteria starter cultures: Lactic acid bacteria are cultured in liquid medium in sterile containers and incubated at 35-38 degrees Celsius for 18-24 hours until a high cell count of lactic acid bacteria is obtained. The resulting lactic acid bacteria cells are then centrifuged to separate the culture medium at a speed of 4,000-10,000 rpm for 10-30 minutes. The lactic acid bacteria cells are then washed with 0.8-1.0 percent sodium chloride 1-2 times, and sterile soy milk is added. 1. Incubate at 35-38°C for 18-24 hours to adjust the microbial composition for optimal use. C. Preparation of semi-solid fermentation raw materials: Combine 5-94% soybean raw materials, 2-4% sugar, 0.01-1% magnesium sulfate, and 0.1-1% sodium acetate. Add clean water to the required volume. Sterilize at 100-121°C for 10-30 minutes. D. Fermentation of the raw materials from step C: Add 5-10% starter culture from step B. Incubate at 35-38°C for 18-24 hours to obtain high isoflavone aglycone content. E. Drying: Dry the fermented soybean raw materials from step D at 60-150°C. The resulting product is functional ingredients. 2. Method for producing functional ingredients using lactic acid bacteria. According to claim 1: 1. The soybean raw material is finely ground dry soybean meal with a moisture content of 10-50 percent. 3. The process of producing functional ingredients using lactic acid bacteria according to claim 1 or 2, where the culture temperature is 37°C. 4. The process of producing functional ingredients using lactic acid bacteria according to claim 1 to 3, where the culture time is 18 hours. 5. The process of producing functional ingredients using lactic acid bacteria according to claim 1 to 4, where the fermentation temperature is 37°C. 6. The process of producing functional ingredients using lactic acid bacteria according to claim 1 to 5. Where the fermentation time is 18 hours. 7. The process for producing functional ingredients using lactic acid bacteria according to any one of claims 1 to 6, where the concentration of soybean raw material in the fermentation process is in the range of 10 - 50 percent. ------------ Edited 10/10/2018 Page 1 of 1 page Claim The process for producing functional ingredients using lactic acid bacteria according to this invention has the following steps: a. Cleaning the soybean raw material by washing and grinding the soybean raw material. The soybean raw material can be selected from dry soybean meal with a moisture content of less than 10 percent, fresh soybean meal, ground soybeans, and soy milk, either individually or in combination. b. Cultivating lactic acid bacteria starter cultures by culturing lactic acid bacteria in liquid medium in sterile containers and incubating at 35-38 degrees Celsius for 18-24 hours until a high cell count of lactic acid bacteria is obtained. The obtained lactic acid bacteria cells are then centrifuged to separate the culture medium at a speed of 4,000-10,000 rpm for 10-30 minutes. The lactic acid bacteria cells are then washed with 0.8-1.0% sodium chloride 1-2 times. Sterile soy milk is added, and the mixture is incubated at 35-38°C for 18-24 hours to adjust the microbial saturation to a suitable level for use. C. Preparation of raw materials for semi-solid fermentation: 5-94% soybeans, 2-4% sugar, 0.01-1% magnesium sulfate, 0.1-1% sodium acetate, and clean water are added to reach the required volume. Sterilization is performed at a temperature of 100-121 degrees Celsius for 10-30 minutes. d. Fermentation of the raw material obtained from step c involves adding 5-10 percent of the starter culture obtained from step b. Incubation is performed at 35-38 degrees Celsius for 18-24 hours to obtain a high isoflavone aglycone content. e. Drying is done by drying the fermented soybean raw material obtained from step d at a temperature of 60-150 degrees Celsius. The resulting product is functional ingredients. ---------------------------------------------------------------------------------------------------- Page 1 of 2 pages. Claims: The process for producing functional ingredients using lactic acid bacteria and related products as described in this invention consists of the following steps: Raw Material Preparation: a. Cleaning the soybean raw material by washing and grinding the soybean raw material. Soybean raw materials can be selected from dry soybean meal with a moisture content of less than 10 percent, fresh soybean meal, ground soybeans, and soy milk. Either individually or in combination. B. Lactic acid bacteria starter culture: Lactic acid bacteria are cultured in liquid medium in sterile containers and incubated at 35-38°C for 18-24 hours until a high cell count of lactic acid bacteria is obtained. The resulting lactic acid bacteria cells are then ground and centrifuged to separate the culture medium at a speed of 4,000-10,000 rpm for 10-30 minutes. The lactic acid bacteria cells are then washed with 0.8-1.0% sodium chloride 1-2 times. Sterile soy milk is added, and the mixture is incubated at 35-38°C for 18-24 hours to adjust the microbial fertility for use. C. Preparation of raw materials for semi-solid fermentation. The process involves: 1. Fermentation. Take 5-100% soybean raw materials, 2-4% sugar, 0.01-1% magnesium sulfate, and 0.1-1% sodium acetate. Add clean water to the desired volume and sterilize at 100-121°C for 10-30 minutes. 2. Ferment the resulting raw materials by adding 5-10% starter culture from step B. Incubate at 35-38°C for 18-24 hours to obtain a high concentration of isoflavone aglycone. 3. Drying. Dry the fermented soybean raw materials from step D at 60-150°C. The resulting product is a functional ingredient. 2. The process for producing functional ingredients using lactic acid bacteria as per claim 1, where the soybean raw material is finely ground dried soybean meal with a moisture content of 10 percent. 3. A method for producing functional ingredients using lactic acid bacteria as per Patent 1 or 2, where the culture temperature is 37 degrees Celsius. 4. A method for producing functional ingredients using lactic acid bacteria according to any one of Patents 1 to 3, where the inoculation time is 18 hours. 5. A process for producing functional ingredients using lactic acid bacteria according to any one of Patents 1 through 4, where the fermentation temperature is 37 degrees Celsius. 6. A method for producing functional ingredients using lactic acid bacteria according to any one of Patents 1 through 5, where the fermentation time is 18 hours. (Page 2 of 2) 7. A process for producing functional ingredients using lactic acid bacteria as per any one of Patents 1 through 6, where the concentration of soybean raw material during the fermentation process is in the range of 10 - 50 percent.