WO2000016642A1 - Procede de production d'extraits de soja - Google Patents

Procede de production d'extraits de soja Download PDF

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Publication number
WO2000016642A1
WO2000016642A1 PCT/IT1999/000301 IT9900301W WO0016642A1 WO 2000016642 A1 WO2000016642 A1 WO 2000016642A1 IT 9900301 W IT9900301 W IT 9900301W WO 0016642 A1 WO0016642 A1 WO 0016642A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
soya
fermenting
carried out
extracts
Prior art date
Application number
PCT/IT1999/000301
Other languages
English (en)
Inventor
Rodolfo Migliavacca
Original Assignee
I.G.R. S.A.
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 I.G.R. S.A. filed Critical I.G.R. S.A.
Priority to AU61203/99A priority Critical patent/AU6120399A/en
Publication of WO2000016642A1 publication Critical patent/WO2000016642A1/fr

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
    • A23C20/00—Cheese substitutes
    • A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
    • 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
    • A23J1/148—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 by treatment involving 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • 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
    • A23L11/65—Soy drinks

Definitions

  • the present invention relates to a method for making soya extracts .
  • the present invention relates to a method allowing to make a concentrated soluble soya seed extract, having a light cream perfume, a neutral taste and devoid of any aftertastes .
  • soya milk, soya tofu as well as several types of soya proteins; however, these soya based materials would be unsuitable since these products are characterized by a strong aftertaste similar to that of an uncooked bean which would be inevitably transmitted to the product to which such an anticholesterol material would be added.
  • the aim of the present invention is to provide a method for making soluble concentrated soya extracts, having a light cream perfume, and a neutral taste, free of any aftertastes, thereby allowing said concentrated soya extracts to be added to a lot of high cholesterol contents food materials such as creams, cooked salamis, cooked ham, Parma ham, cheese, yoghourt, butter, fresh and dried pastas, ravioli and tortellini, cannelloni and pizzas, hamburgers and meat based products in general, as well as chocolate based products and many other gastronomic products, without modifying the natural taste of these products .
  • food materials such as creams, cooked salamis, cooked ham, Parma ham, cheese, yoghourt, butter, fresh and dried pastas, ravioli and tortellini, cannelloni and pizzas, hamburgers and meat based products in general, as well as chocolate based products and many other gastronomic products, without modifying the natural taste of these products .
  • Another object of the present invention is to provide such a method which is very reliable and safe in operation.
  • the product diversifying step is carried out by fermenting said product by using Streptococcus lactis and Streptococcus thermophilus for 35 minutes at 34 °C, with a grafting of 20% of lean milk in order to favour the fermenting of said product.
  • the product diversifying step is carried out by fermenting, with a recovery of lecithin, by Streptococcus reffinolactis at 30°C for 45 minuted to provide a soya extract adapted to be mixed with a soft or hard wheat meal, to provide pastas either of the fresh or of a dried type.
  • the product diversifying step is carried out by fermenting the product by Streptococcus thermophilus at 40 °C for 45 minutes to provide a natural soya yoghurt.
  • the product diversifying step is performed by fermenting the product by acid-lactic Pediococcus at 40 °C for 45 minutes to provide a filtrate suitable for mixing with a fresh salami mixture to provide aged salami products.
  • said product diversifying step is carried out by fermenting the product by Lactobacillus fermentum at 37 °C for 25 minutes to provide an extract to be mixed with a fresh "mortadella” paste, to provide a mortadella like product, or with meat for cooked jam, to provide a cooked jam-like product.
  • the method for making a concentrated soya 10 extract, having a light cream perfume, and a neutral taste devoid of any aftertastes comprises a first step in which the soya seed material is loaded in a suitable volume silo, where the soya seeds, in particular yellow soya , ( . (Glycine Hispida) seeds are hulled by a continuously operating hully device, with the simultaneous empting of the silo.
  • a satisfactory hulling system would provide a soya seed hulling rate of about 8,000 kg of soya 20 seeds in 4 working hours by 4 operators.
  • the soya seed hulling step is preferably carried out in a stainless steel 316 hulling device operating at room temperature; in this connection it should be pointed out that the soya seed hulling 25 would also facilitate the softening and boiling of the hulled soya seeds, for removing therefrom any antitripsine factors.
  • the second operating step comprises the softening, boiling and crushing of the hulled soya 30 seeds.
  • the softening time in particular, will be of 10-12 hours in water at 4°C and it will vary depending on the ageing degree of the soya seeds and their source, whereas the cooking will be performed at 110°C in a pressurized reactor for 15 minutes.
  • soya seed mass will be cooled by causing icy water to pass through the reactor gap to provide a temperature of about
  • the soya seed and necessary water loading time will be of 2 hours, while using 4 workers.
  • the third operating or processing step comprises a centrifuging of the "mass" coming from a drying and powdering step in a conical mill oven in which operation the centrifuging apparatus waste, rich in fibers and particularly suitable for backed product will be also processed.
  • the centrifuging of a "mass" of about 64,000 liters will be performed in a period of about 6 hours.
  • the filtrate material will correspond to 60,000 liters, whereas the centrifuging step (wet) material will correspond to about 4,000 kg.
  • the fourth processing or operating step would comprise a first fermenting step at 30°C by using Aspergillus oryzae for 240 minutes, and ultrafiltering, at a preset cut-off the fermented product in order to remove some bitter peptides therefrom, and pasteurizing the ultrafiltered or ultrafiltrated material at 60°C for 60 minutes and cooling at a temperature deemed necessary for one of the different possible fermentations.
  • two workers would be used, for the product amounts thereinabove indicated.
  • the fifth operating or processing step would be a diversifying step specifically provided for diversifying the end extract product thereby making it suitable for use to provide a lot of different finished or end products.
  • This step comprises a fermenting operation which can be carried out by using different fermenting substances, depending on the use of the end extract.
  • the fermenting step will be carried out by using Streptococcus lactis and Streptococcus thermophilus at 34 °C, while adding to the extract 20% of lean milk in order to favor the fermentation thereof.
  • Streptococcus raffinolactis at 30 °C for 45 minutes to provide a soya extract suitable for mixing with soft and hard wheat meal to provide fresh or dried pastas.
  • the sixth operating or processing step comprises a low temperature and high vacuum concentration which would vary depending on each different types of concentrated extracts to be made.
  • the concentrating time will vary from two to six hours, by using two workers.
  • the seventh operating or processing step comprises a spray drier processing, necessary for making some products such as uncooked salamis, chocolate and the like.
  • the soya extract made by the above disclosed method has the great advantage that it is very soluble, as a light cream perfume, a neutral taste devoid of any aftertaste, thereby it can be easily hot and cold amalgamated or mixed with products such as butter, curd cream, salamis, cooked jam, yoghurt, milk and milk cream, pizza paste, fresh and dried pastas, cakes and pastries, tortellini and ravioli, hamburgers and so on.
  • the above mentioned food products will be provided with the valuable and delicate organoleptic characteristics of the above disclosed concentrate filtrate, with its health properties, typical of the soya, with a great reduction, in the end products, of the saturated fats and cholesterol, up to 80-90% of the starting product, without any taste difference from a conventional like food product.
  • a method has been provided allowing to make a soluble product, devoid of any aftertaste and of neutral taste, having a pleasant cream perfume, which can be easily mixed with the most part of food products.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne un procédé permettant de produire des extraits de soja, ce procédé consistant à soumettre les graines de soja aux étapes suivantes: décortication des graines; ramollissement des graines décortiquées dans l'eau, puis ébullition et broyage de ces graines; centrifugation de la «masse» ainsi obtenue pour permettre la séparation d'un filtrat et d'un tourteau solide; fermentation du produit ainsi obtenu par une première ultrafiltration de la substance fermentée, puis séparation des peptides amères, et ensuite seconde ultrafiltration destinée à séparer la lécithine, avant une pasteurisation de l'ultrafiltrat; diversification du produit par une fermentation de ce dernier avec divers ferments, lesquels sont choisis en fonction du produit final que l'on souhaite obtenir; et enfin concentration, à basse température et sous vide, du produit fabriqué au cours des étapes précédentes.
PCT/IT1999/000301 1998-09-24 1999-09-24 Procede de production d'extraits de soja WO2000016642A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU61203/99A AU6120399A (en) 1998-09-24 1999-09-24 Method for making soy extracts

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI98A002062 1998-09-24
IT1998MI002062A IT1302262B1 (it) 1998-09-24 1998-09-24 Procedimento per la produzione di estratti di soia

Publications (1)

Publication Number Publication Date
WO2000016642A1 true WO2000016642A1 (fr) 2000-03-30

Family

ID=11380752

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT1999/000301 WO2000016642A1 (fr) 1998-09-24 1999-09-24 Procede de production d'extraits de soja

Country Status (3)

Country Link
AU (1) AU6120399A (fr)
IT (1) IT1302262B1 (fr)
WO (1) WO2000016642A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1527691A1 (fr) * 2003-10-29 2005-05-04 Kraft Foods Holdings, Inc. Préparation de produits de soja fermentés de haute qualité
EP1527692A1 (fr) * 2003-10-29 2005-05-04 Kraft Foods Holdings, Inc. Préparation de produits de fromage de haute qualité contenant du soja
US10681930B2 (en) * 2007-06-13 2020-06-16 Otsuka Pharmaceutical Co., Ltd. Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2087897A (en) * 1980-11-19 1982-06-03 Fueltex Oil Chem Int Process for producing a soy- bean extract, and extract obtained thereby
JPH02117357A (ja) * 1988-10-27 1990-05-01 Mitsubishi Rayon Co Ltd 健康補助食品及びその製造法
EP0500132A1 (fr) * 1991-02-22 1992-08-26 Martin Prof. Dr. Herrmann Procédé pour la production d'un produit semblable au blanc du lait à partir de lait de soja

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2087897A (en) * 1980-11-19 1982-06-03 Fueltex Oil Chem Int Process for producing a soy- bean extract, and extract obtained thereby
JPH02117357A (ja) * 1988-10-27 1990-05-01 Mitsubishi Rayon Co Ltd 健康補助食品及びその製造法
EP0500132A1 (fr) * 1991-02-22 1992-08-26 Martin Prof. Dr. Herrmann Procédé pour la production d'un produit semblable au blanc du lait à partir de lait de soja

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 014, no. 326 (C - 0740) 12 July 1990 (1990-07-12) *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7108881B2 (en) 2000-11-30 2006-09-19 Kraft Foods Holdings, Inc. Method of preparation of high quality soy cultured products
EP1527691A1 (fr) * 2003-10-29 2005-05-04 Kraft Foods Holdings, Inc. Préparation de produits de soja fermentés de haute qualité
EP1527692A1 (fr) * 2003-10-29 2005-05-04 Kraft Foods Holdings, Inc. Préparation de produits de fromage de haute qualité contenant du soja
US10681930B2 (en) * 2007-06-13 2020-06-16 Otsuka Pharmaceutical Co., Ltd. Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

Also Published As

Publication number Publication date
ITMI982062A1 (it) 2000-03-24
IT1302262B1 (it) 2000-09-05
AU6120399A (en) 2000-04-10

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