MX2010005305A - Bebida fermentada basada en soya. - Google Patents
Bebida fermentada basada en soya.Info
- Publication number
- MX2010005305A MX2010005305A MX2010005305A MX2010005305A MX2010005305A MX 2010005305 A MX2010005305 A MX 2010005305A MX 2010005305 A MX2010005305 A MX 2010005305A MX 2010005305 A MX2010005305 A MX 2010005305A MX 2010005305 A MX2010005305 A MX 2010005305A
- Authority
- MX
- Mexico
- Prior art keywords
- pasteurised
- sterilised
- liquid
- metabolising
- alkanal
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 abstract 5
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 abstract 4
- 239000007788 liquid Substances 0.000 abstract 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 abstract 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 238000006386 neutralization reaction Methods 0.000 abstract 2
- 229940001941 soy protein Drugs 0.000 abstract 2
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000011534 incubation Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 244000005700 microbiome Species 0.000 abstract 1
- 239000000758 substrate Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
La presente invención se refiere a un método para eliminar el sabor desagradable proveniente de un sustrato que contiene proteína de soya, el método comprende un procedimiento de neutralización que incluye los siguientes pasos: - proporcionar a líquido acuoso pasteurizado o esterilizado que contiene 0.5-8% en peso de proteína de soya disuelta; - inocular el líquido pasteurizado o esterilizado con un cultivo que contiene una cepa de bacteria de ácido láctico (LAB) eliminadora del sabor desagradable, capaz de metabolizar un n-alcanal de 5 a 9 átomos de carbono y/o trans-2-hexenal, la inoculación ocurre opcionalmente después de que el líquido pasteurizado o esterilizado ha sido primeramente fermentado con otro microorganismo; - fermentar el líquido acuoso inoculado mediante la incubación a una temperatura en el intervalo de 20-45°C por 0.4-6 horas; en donde menos de 600 ppm de lactato son formados durante el procedimiento de neutralización. El presente método hace posible la eliminación de las notas de sabor desagradable relacionadas a la soya, típicas de una manera muy efectiva mediante el empleo de una cepa LAB capaz de metabolizar un n-alcanal de 5 a 9 átomos de carbono y/o trans-2-hexenal y al conducir una fermentación relativamente corta que produce no más que cantidades limitadas de lactato.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07121395 | 2007-11-23 | ||
| PCT/EP2008/064865 WO2009065723A1 (en) | 2007-11-23 | 2008-11-03 | Fermented soy-based beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2010005305A true MX2010005305A (es) | 2010-06-01 |
Family
ID=39127795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2010005305A MX2010005305A (es) | 2007-11-23 | 2008-11-03 | Bebida fermentada basada en soya. |
Country Status (6)
| Country | Link |
|---|---|
| EP (1) | EP2219465B1 (es) |
| CN (1) | CN101868153A (es) |
| AR (1) | AR069381A1 (es) |
| MX (1) | MX2010005305A (es) |
| WO (1) | WO2009065723A1 (es) |
| ZA (1) | ZA201002994B (es) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX2012012044A (es) | 2010-04-22 | 2012-11-22 | Unilever Nv | Bebida que comprende proteina de soja y fibras citricas. |
| US10299490B2 (en) | 2012-04-05 | 2019-05-28 | Sapporo Holdings Limited | Soy milk fermentation product and method for producing same |
| BR122021009029B1 (pt) | 2013-01-11 | 2022-02-01 | Impossible Foods Inc | Método de fabricação de réplica de queijo não láctea compreendendo um coacervado e produto obtido a partir do mesmo |
| CN103018388B (zh) * | 2013-01-21 | 2015-01-07 | 江苏省农业科学院 | 一种以己醛含量判别甜玉米烫漂终点的方法 |
| US20210307357A1 (en) * | 2018-07-30 | 2021-10-07 | Fraunhofer-Gesellschaft Zur Foerderung Der Angewandten Forschung E.V. | Sugar-containing plant protein preparation with particular functional properties |
| MX2022001534A (es) * | 2019-08-09 | 2022-05-24 | Gervais Danone Sa | Composiciones de probioticos a base de plantas fermentadas y procesos de preparacion de las mismas. |
| WO2023013364A1 (ja) * | 2021-08-03 | 2023-02-09 | キリンビバレッジ株式会社 | 乳酸菌による異味異臭が抑制された容器詰飲料、及びその製造方法 |
| CN114058539B (zh) * | 2021-11-03 | 2023-04-21 | 深圳市星期零食品科技有限公司 | 一种可用于预发酵减少豆腥味的乳酸菌及其应用 |
| CN119212564A (zh) * | 2022-04-20 | 2024-12-27 | 科·汉森有限公司 | 使用肉明串珠菌生产植物基人造肉的方法 |
| CN116349843B (zh) * | 2023-04-14 | 2025-08-19 | 北京工商大学 | 一种提高发酵鱼肉香肠特色风味的制作方法、发酵鱼肉香肠 |
-
2008
- 2008-11-03 CN CN200880117313A patent/CN101868153A/zh active Pending
- 2008-11-03 WO PCT/EP2008/064865 patent/WO2009065723A1/en not_active Ceased
- 2008-11-03 MX MX2010005305A patent/MX2010005305A/es active IP Right Grant
- 2008-11-03 EP EP08851815.4A patent/EP2219465B1/en not_active Not-in-force
- 2008-11-20 AR ARP080105042A patent/AR069381A1/es not_active Application Discontinuation
-
2010
- 2010-04-29 ZA ZA2010/02994A patent/ZA201002994B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP2219465A1 (en) | 2010-08-25 |
| AR069381A1 (es) | 2010-01-20 |
| ZA201002994B (en) | 2011-07-27 |
| EP2219465B1 (en) | 2016-04-13 |
| CN101868153A (zh) | 2010-10-20 |
| WO2009065723A1 (en) | 2009-05-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant or registration |