ZA201108656B - Process for preparing a fermented soy-based product - Google Patents

Process for preparing a fermented soy-based product

Info

Publication number
ZA201108656B
ZA201108656B ZA2011/08656A ZA201108656A ZA201108656B ZA 201108656 B ZA201108656 B ZA 201108656B ZA 2011/08656 A ZA2011/08656 A ZA 2011/08656A ZA 201108656 A ZA201108656 A ZA 201108656A ZA 201108656 B ZA201108656 B ZA 201108656B
Authority
ZA
South Africa
Prior art keywords
preparing
based product
fermented soy
soy
fermented
Prior art date
Application number
ZA2011/08656A
Other languages
English (en)
Inventor
Christoph Hendrik Beckmann
Marie-Solenne Coic
Michel Mellema
Jan Willem Sanders
Original Assignee
Unilever Plc
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 Unilever Plc filed Critical Unilever Plc
Publication of ZA201108656B publication Critical patent/ZA201108656B/en

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
    • 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
    • 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
    • A23L11/60—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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • 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
    • A23V2400/143—Fermentum
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Dairy Products (AREA)
ZA2011/08656A 2009-05-25 2011-11-24 Process for preparing a fermented soy-based product ZA201108656B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09160959 2009-05-25
PCT/EP2010/056272 WO2010136321A1 (en) 2009-05-25 2010-05-07 Process for preparing a fermented soy-based product

Publications (1)

Publication Number Publication Date
ZA201108656B true ZA201108656B (en) 2013-01-30

Family

ID=41050994

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA2011/08656A ZA201108656B (en) 2009-05-25 2011-11-24 Process for preparing a fermented soy-based product

Country Status (6)

Country Link
CN (1) CN102458137A (pt)
AR (1) AR076693A1 (pt)
BR (1) BRPI1007567B1 (pt)
MX (1) MX347102B (pt)
WO (1) WO2010136321A1 (pt)
ZA (1) ZA201108656B (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3090277B1 (fr) * 2018-12-21 2021-06-18 Les Nouveaux Affineurs Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux
WO2023001633A1 (en) * 2021-07-23 2023-01-26 Dupont Nutrition Biosciences Aps Lactococcus strains
CN118165894B (zh) * 2024-05-11 2024-07-02 云南农业大学 一种产醛脱氢酶的发酵乳杆菌及其应用

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4678673A (en) * 1984-03-09 1987-07-07 Kraft, Inc. Fermented oilseed product for preparing imitation dairy products
EP0521331A3 (en) * 1991-06-19 1993-01-13 N.V. Vandemoortele International Soy milk fermentation process
WO1998042200A1 (fr) * 1997-03-20 1998-10-01 Jean James Garreau Produits alimentaires a base de lait de soja et leur procede de fabrication
US6451359B1 (en) * 2000-08-08 2002-09-17 Soy Ultima, L.L.C. Soy beverage and related method of manufacture
EP1410719A1 (de) * 2002-10-16 2004-04-21 Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. Biotechnologisch erzeugbares proteinhaltiges Präparat, Verfahren zu seiner Herstellung und seine Verwendung als Lebensmittelzutat

Also Published As

Publication number Publication date
CN102458137A (zh) 2012-05-16
BRPI1007567A8 (pt) 2017-11-28
BRPI1007567A2 (pt) 2015-08-25
AR076693A1 (es) 2011-06-29
MX347102B (es) 2017-04-12
WO2010136321A1 (en) 2010-12-02
MX2011012487A (es) 2011-12-12
BRPI1007567B1 (pt) 2022-09-27

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