WO2017194994A1 - Procédé de production d'un produit de soja fermenté dégraissé, produit de soja fermenté dégraissé obtenu par le procédé et son utilisation - Google Patents

Procédé de production d'un produit de soja fermenté dégraissé, produit de soja fermenté dégraissé obtenu par le procédé et son utilisation Download PDF

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Publication number
WO2017194994A1
WO2017194994A1 PCT/IB2016/052696 IB2016052696W WO2017194994A1 WO 2017194994 A1 WO2017194994 A1 WO 2017194994A1 IB 2016052696 W IB2016052696 W IB 2016052696W WO 2017194994 A1 WO2017194994 A1 WO 2017194994A1
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WO
WIPO (PCT)
Prior art keywords
fermented soy
soy product
defatted
less
defatted fermented
Prior art date
Application number
PCT/IB2016/052696
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English (en)
Inventor
Walter SZORTYKA TESSMANN
Original Assignee
Ht Nutri Sàrl
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 Ht Nutri Sàrl filed Critical Ht Nutri Sàrl
Priority to BR112018073158A priority Critical patent/BR112018073158A2/pt
Priority to EP16723180.2A priority patent/EP3454671A1/fr
Priority to PCT/IB2016/052696 priority patent/WO2017194994A1/fr
Publication of WO2017194994A1 publication Critical patent/WO2017194994A1/fr

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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
    • 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
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes

Definitions

  • the present invention concerns a process for producing defatted fermented soy product and the defatted fermented soy product obtained by the process.
  • the fermented soy product has low carbohydrates raffinose and stachyose, can be used as a glycemic index reducer and a promoter of short chain fatty acids.
  • the fermented soy product has also bifidogenic properties and shows a prebiotic effect.
  • Prebiotics are food components selectively fermented by intestinal bacteria granting beneficial effects to the host's health, such as pathogen microorganism suppression, immunomodulation, mineral absorption improvement and anticarcinogenic effects. Such effects are attributed to the increase of bifidobacteria and lactobacilli, production of short-chain fatty acids (SCFA), mainly acetate, propionate and butyrate (ROBERFROID, 2007).
  • SCFA short-chain fatty acids
  • ROBERFROID mainly acetate, propionate and butyrate
  • SCFA Fermentation products
  • SCFA may be metabolized either in systemic manner or locally to provide energy generation for the host.
  • SCFA contribute to a series of physiological benefits to the organism, besides providing energy for colonocytes (ROBERFROID, 2007).
  • SCFA colon microorganisms
  • mucin production stimulation GALT (gut associated lymphoid tissue) immune cells stimulations via direct interactions or by inducing cytokine production by epithelial cells, increase in cationic mineral absorption, and a decrease in bile acid solubility (Wong ET AL, 2006).
  • GALT gut associated lymphoid tissue
  • SCFA production is one of the most important physiological processes mediated by colon microorganisms (Meier, 2009). Summary
  • the present invention concerns a fermented soy product, such as soy flour, fermented with yeast and destined for human and animal nutrition.
  • the fermented soy product has nutraceutical and flavor enhancer properties. More specifically, the fermented soy product is obtained by using a process comprising the addition of yeast to soy flour, under controlled conditions of humidity, time and temperature, with the objective of improving the nutritional, functional and flavor enhancer properties of the soy product.
  • the soy product is obtained from a careful selection of raw material and a special and controlled process of process temperature in order for its characteristics to have the best interaction and development from the fermentation process.
  • Fermentation is a well-known process and is very important in the improvement of the flavor of food and to increase the functional and nutritional properties. This is because the fermentation results in the reduction of the anti-nutritional factors, the hydrolysis of the proteins and the formation of bioactive peptides, which have antioxidant,
  • fermented flours in human nutrition can be increased through the use of special soy flours, in the food industry in general, as frozen food, bakery, dairy, breakfast cereal products, etc. Fermented flours in human nutrition can further be used as an ingredient for animal nutrition, and as an alternative to improve the nutritional value and to provide functional properties to the products. Fermented soy flours in human nutrition can further be used as a flavor enhancer, which can result in reducing sodium in the products where fermented soy flours are used.
  • the end properties of the obtained product go further than the nutritional factors, producing characteristics of flavor enhancers that meet the strategies for the reduction of salt and fats in human nutrition products.
  • an ingredient with the characteristics of a reducer of sodium represents a very important step in order to achieve the recommended maximum consumption of World Health Organization (WHO), which is less than 5 grams of salt per day per person by 2020.
  • WHO World Health Organization
  • the present invention concerns a process for producing a defatted fermented soy product comprising:
  • the present invention further concerns a defatted fermented soy product obtained by the process of the invention.
  • the present invention also pertains to the use of the defatted fermented soy product as an ingredient in food formulations.
  • the defatted fermented soy product has low carbohydrates raffinose and stachyose, can be used as a glycemic index reducer and a promoter of short chain fatty acids.
  • the fermented soy product has also bifidogenic properties and shows a prebiotic effect.
  • the fermented soy product has also a immunostimulant effect.
  • Fig. 1 shows the total SCFA content in animal feces after ingestion of bread, sausage, and hamburgers containing the defatted fermented soy product
  • Fig. 2 shows acetate content (Fig. 2A), propionate content (Fig. 2B), and butyrate content (Fig. 2C) in animal feces after ingestion of bread, sausage, and hamburgers containing the defatted fermented soy product; and
  • Fig. 3 reports SCFA content in animal feces, in particular, acetate content in feces for groups that received bread (Fig. 3A), propionate content in feces for groups that received sausage (Fig. 3B), and butyrate content in feces for groups that received bread (Fig. 3C) and hamburgers (Fig. 3D).
  • a process for producing fermented soy flour comprising the steps of:
  • the process can further comprise a step of milling the fermented soy product for reducing its grain size to between 10 ⁇ to 150 ⁇ .
  • the fermented soy product can be characterized by taking the form of a white flour with a characteristic coloration, micronized.
  • providing soy based raw material can comprise a step of selecting the soy material.
  • the soy based raw material can comprise cultivated soya beans.
  • the soya beans has a content of impurities that is less than about 1 wt.% and the moisture is less than about 14 wt.%.
  • Providing soy based raw material can further comprise a step of cleaning. The cleaning step allows for removing the content of impurities and remove soya husk.
  • the soya husk can be removed by using a crusher, possibly in combination with an aspirator (or vacuum cleaner).
  • Extracting oil from the soy based raw material can comprise preparing the soy material under appropriate conditions such that the extracting process is least aggressive to the physical and chemical structure of the soy material, and in order to maintain the soy material with the least possible degradation of its main components, such as starches,
  • Appropriate conditions can comprise performing the oil extraction step at low temperature, for example at less than 90°C, especially when removing the solvent
  • the step of adding yeast is performed in a controlled environment for a time period between 4 and 72 hours at a temperature between 20°C and 40° C.
  • a controlled environment can comprise a temperature of air that is no more than about 40°C, the use of pure water in the yeast addition step, and high hygienization.
  • the yeast can comprise saccharomyces cerevisiae or any other suitable yeast.
  • the drying the fermented soy product can be performed by using entrainment drying using a hot air flow.
  • the soy material can include soy flour or flakes.
  • the method can comprise a step of keeping the defatted soy material in silos or bags, prior to the step of adding water.
  • the fermented soy product obtained by the process disclosed herein has a protein content between 50 wt.% and 70 wt.%, fat content of less than 1.0 wt.%, humidity content of less than 12 wt.%, starch between 10 wt.% and 20 wt.%, alimentary fiber between 10 wt.% and 30 wt.%, and carbohydrates between 20 wt.% and 80 wt.%.
  • the fermented soy product comprises between 20 wt.% and 25 wt.% and possibly between 20 wt.% and 22 wt.% carbohydrates.
  • the fermented soy product obtained by the process also has low raffinose and stachyose.
  • the fermented soy product so obtained comprises less than 0,5 wt.% of stachyose and raffinose, comprises more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates.
  • the fermented soy product can contain less than 0,2 wt.% stachyose, and less than 0,32 wt.% of raffinose. These values are lower than what is found on conventional fermented soy product where stachyose content can be more than 1 ,5 wt.% and rafinose content can be more 1 wt.%.
  • the fermented soy product has a high content of aspartic o glutamic acid, a high content of one of fructose, galactose, arabinose rhamnose, mannose, mannan or glucan.
  • the fermented soy product can comprise up to 6 wt.% of aspartic acid and up to 1 1 ,5 wt.% of glutamic acid.
  • the fermented soy product can thus have an effect as flavor enhancer.
  • Conventional fermented soy product typically comprise none of these two compounds.
  • the fermented soy product can further comprise up to 7 wt.% of galactose, up to 2 wt.% of arabinose, up to 1,5 wt.% of manose, up to 1 ,2 wt.% of mannan and up to 6,5 wt.% of glucan. These values correspond to more than 18 wt.% of Fructooligosaccharides (FOS) in the fermented soy product.
  • FOS Fructooligosaccharides
  • Nondigestible oligosaccharides increase calcium absorption and suppress bone resorption in ovariectomized rats " . Journal of Nutrition 134 (2): 399-402) have found that FOS and inulin promote calcium absorption in both the animal and the human gut.
  • the intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH.
  • the fermented soy product so obtained having more than 18 wt.% of Fructooligosaccharides (FOS) has a low glycemic index.
  • the process for producing fermented soy flour disclosed herein allows for obtaining fermented soy product comprising less than 0,5 wt.% of stachyose and raffinose, more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates. Changing the process conditions outside the one disclosed herein would not result in the above composition of the fermented soy flour. For example, a fermented soy product having more than 18 wt.% of Fructooligosaccharides (FOS) would not be obtained.
  • FOS Fructooligosaccharides
  • the fermented soy product can be used as an ingredient in food formulations.
  • the fermented soy product can be used as an ingredient in food formulations for baking, for frozen food and/or for dairy products.
  • the fermented soy product can further be used in ingredient in animal or human food, and/or in food products as a flavor enhancer, which can result in reducing sodium in the products where fermented soy flours are used.
  • the fermented soy product can be advantageously used as an ingredient in animal or human food, and/or in food products as a flavor enhancer. When used in food products, the fermented soy product so obtained is capable of reducing sodium in formulated products.
  • the fermented soy product can have an effect as a
  • immunostimulant effect and can thus be use as an immunostimulant ingredient in food formulations.
  • the fermented soy product can also be used as an ingredient in food formulations as a promoter of short chain fatty acids.
  • the fermented soy product can also be used as an ingredient in food formulations for obtaining a prebiotic effect.
  • the fermented soy product can further be used in food products to reduce the intestinal pH and/or by having bifidogenic properties.
  • Tables 1 to 4 report the measures content of vitamins (table 1), amino acids (table 2), carbohydrates (table 3) and bacteria (table 4) in an exemplary the fermented soy product.
  • a total content of 56,86 wt.% of amino acids is measured and a total content of carbohydrates of 24,02 wt.% is measured (by HPLC).
  • the number of viable bacteria in a sample of the fermented soy product is estimated using the colony-forming units per gram (UFC/g).
  • the fermented soy product obtained by the above process is in the form of a powder of beige color.
  • the moisture content of the fermented soy product is up to 8 wt.%.
  • the fermented soy product comprises at least 60 wt.% crude protein, up to 6 wt.% crude fiber, up to 3 wt.% mineral matter, up to 1 wt.% fat, about 22 wt.%
  • the fermented soy product can be added to the mass within the indicated concentrations together with wheat flour.
  • SCFA in particular, acetate, propionate and butyrate, in cecal content were quantified. Animal's cecal content samples were frozen immediately after culture at -80°C. The analysis were performed following the methodology proposed by Zhao et al. (Zhao G, Nyman M, Jonsson JA. " Rapid determination of short-chain fatty acids in colonic contents and faeces of humans and rats by acidified water-extraction and direct-injection gas chromatography", Biomed Chromatogr 20, 674-682, 2006). In
  • the analysis were performed by: weighting 1 g of defrosted cecal content samples; immediately after weighting, suspending the samples in 5 ml of water and homogenizing the samples for 3 min.
  • the analysis further comprised the steps of: adjusting the pH of the suspension to 2-3 by adding HCI 5M; centrifuged the suspension for 20 min at 3500 rpm, such as to generate a clear supernatant.
  • the analysis further comprised immediately injecting a supernatant aliquot into a gas chromatograph.
  • FIG. 1 shows total SCFA content in animal feces.
  • P standard group (commercial diet)
  • PP commercial diet + standard bread
  • PT commercial diet + test bread
  • SP standard sausage
  • ST test sausage
  • HP standard hamburger
  • HT test hamburger.
  • Fig. 2 shows SCFA content in animal feces, in particular, acetate content (Fig. 2A); propionate content (Fig. 2B), and butyrate content (Fig. 2C).
  • P standard group (commercial diet)
  • PP commercial diet + standard bread
  • PT commercial diet + test bread
  • SP standard sausage
  • HP standard hamburger
  • HT test hamburger.
  • Fig. 3 shows SCFA content in animal feces, in particular, acetate content in feces for groups that received bread (Fig. 3A),
  • SCFA works as an energy source for colonocytes, stimulating intestinal cell growth, water and electrolyte reabsorption by intestinal cells. Furthermore, it can favor cation absorption, including Ca 2+ , Mg 2+ and Fe 2+ . Due to the pH reduction, the aforementioned elements are ionized, becoming more soluble, and thus they may have their absorption rate increased (Wong et al: Wong, J. M. W., Souza, R., Kendall, C. W. C.et al. "Colonic Health: Fermentation and Short Chain Fatty Acids", J Clin
  • NF-kB nuclear kB
  • INF- ⁇ interleukin 2
  • INF- ⁇ interferon ⁇
  • the increase of propionate may bring health benefits as well, once it inhibits cholesterol synthesis by the liver (Wong et. al.).
  • the test hamburger and test bread groups presented an increase in total SCFA in comparison to standard products; such result indicates that such food exerted prebiotic effects on tested animals.
  • the test bread was capable of inducing an increase in butyrate in cecal content, however, presented a lower acetate level in comparison to standard bread.
  • Such as for test bread the ingestion of test hamburger also caused a butyrogenic effect in animal cecal matter fed with such products, in comparison to those which ingested standard products.
  • the increase in butyrate concentration in the colon is an interesting factor due to its beneficial physiological effects against colonic diseases.
  • the ingestion of test sausage induced an increase in propionate production, a fatty acid responsible for reducing cholesterol synthesis by the liver. IS

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  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

La présente invention concerne un procédé de production de produit de soja fermenté comprenant les étapes consistant : à fournir une matière première à base de soja ; à extraire l'huile de la matière première à base de soja afin d'obtenir une substance de soja dégraissé ; à ajouter de l'eau de telle sorte que la substance de soja dégraissé présente une humidité comprise entre 20 % en poids et 80 % en poids ; à ajouter de la levure en une concentration comprise entre 0,1 % en poids et 20 % en poids dans la substance de soja dégraissé afin d'obtenir un produit de soja fermenté ; et à sécher le produit de soja fermenté jusqu'à ce que le produit de soja fermenté ait une humidité inférieure à 12 % en poids ; de sorte que le produit de soja fermenté comprend moins de 0,5 % en poids de stachyose et de raffinose, plus de 18 % en poids de Fructooligosaccharides et moins de 24 % en poids de glucides. La présente invention porte en outre sur le produit de soja fermenté obtenu par le procédé et l'utilisation du produit de soja fermenté comme ingrédient dans des préparations alimentaires.
PCT/IB2016/052696 2016-05-11 2016-05-11 Procédé de production d'un produit de soja fermenté dégraissé, produit de soja fermenté dégraissé obtenu par le procédé et son utilisation WO2017194994A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
BR112018073158A BR112018073158A2 (pt) 2016-05-11 2016-05-11 processo para produção de um produto de soja fermentado desnatado, produto de soja fermentado desnatado obtido pelo processo e seu uso
EP16723180.2A EP3454671A1 (fr) 2016-05-11 2016-05-11 Procédé de production d'un produit de soja fermenté dégraissé, produit de soja fermenté dégraissé obtenu par le procédé et son utilisation
PCT/IB2016/052696 WO2017194994A1 (fr) 2016-05-11 2016-05-11 Procédé de production d'un produit de soja fermenté dégraissé, produit de soja fermenté dégraissé obtenu par le procédé et son utilisation

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PCT/IB2016/052696 WO2017194994A1 (fr) 2016-05-11 2016-05-11 Procédé de production d'un produit de soja fermenté dégraissé, produit de soja fermenté dégraissé obtenu par le procédé et son utilisation

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1550703A (en) * 1975-12-08 1979-08-15 Monsanto Co Soy products
US4216235A (en) * 1978-01-04 1980-08-05 Societe D'assistance Technique Pour Produits Nestle S.A. Elimination of flatulent sugars from soy
US20060233913A1 (en) * 2005-04-01 2006-10-19 Hansen Ole K Fermented protein product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1550703A (en) * 1975-12-08 1979-08-15 Monsanto Co Soy products
US4216235A (en) * 1978-01-04 1980-08-05 Societe D'assistance Technique Pour Produits Nestle S.A. Elimination of flatulent sugars from soy
US20060233913A1 (en) * 2005-04-01 2006-10-19 Hansen Ole K Fermented protein product

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
MEIER RF: "Basics in clinical nutrition: Fibre and short chain fatty acids", EUR J CLIN NUTR METAB, vol. 4, 2009, pages 69 - 71
WONG, J. M. W.; SOUZA, R.; KENDALL, C. W. C. ET AL.: "Colonic Health: Fermentation and Short Chain Fatty Acids", J CLIN GASTROENTEROL, vol. 40, 2006, pages 235 - 243, XP009148957, DOI: doi:10.1097/00004836-200603000-00015
ZAFAR, T.A.; C.M. WEAVER ET AL.: "Nondigestible oligosaccharides increase calcium absorption and suppress bone resorption in ovariectomized rats", JOURNAL OF NUTRITION, vol. 134, no. 2, 2004, pages 399 - 402
ZHAO G; NYMAN M; JONSSON JA: "Rapid determination of short-chain fatty acids in colonic contents and faeces of humans and rats by acidified water-extraction and direct-injection gas chromatography", BIOMED CHROMATOGR, vol. 20, 2006, pages 674 - 682

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BR112018073158A2 (pt) 2019-03-12

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