AR069382A1 - Bebida a base de soja fermentada - Google Patents
Bebida a base de soja fermentadaInfo
- Publication number
- AR069382A1 AR069382A1 ARP080105043A ARP080105043A AR069382A1 AR 069382 A1 AR069382 A1 AR 069382A1 AR P080105043 A ARP080105043 A AR P080105043A AR P080105043 A ARP080105043 A AR P080105043A AR 069382 A1 AR069382 A1 AR 069382A1
- Authority
- AR
- Argentina
- Prior art keywords
- concentration
- weight
- fermented
- genus
- pasteurized
- Prior art date
Links
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title 1
- 244000046052 Phaseolus vulgaris Species 0.000 title 1
- 239000007788 liquid Substances 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 3
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 abstract 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 abstract 2
- 108010073771 Soybean Proteins Proteins 0.000 abstract 2
- 230000007423 decrease Effects 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 229940001941 soy protein Drugs 0.000 abstract 2
- 241000894007 species Species 0.000 abstract 2
- 239000000758 substrate Substances 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 241000194036 Lactococcus Species 0.000 abstract 1
- 241000192132 Leuconostoc Species 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 235000021001 fermented dairy product Nutrition 0.000 abstract 1
- 238000011534 incubation Methods 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 abstract 1
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 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
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Método para fermentar un sustrato que contiene proteína de soja, dicho método consiste en: Proporcionar un líquido acuoso pasteurizado o esterilizado que contiene 0,5-8% en peso de una proteína de soja disuelta, 0-0,2% en peso de proteína láctea y menos del 24% en peso de solidos; Inocular el líquido pasteurizado o esterilizado con un cultivo que comprende una cepa de bacteria del ácido láctico seleccionada entre el grupo que comprende especies del género Lactococcus, especies del género Leuconostoc, cepas mesofilas del género Lactobacillus que tienen una temperatura de crecimiento optimo inferior a 35°C y combinaciones de ellas; Fermentar el líquido acuoso inoculado por incubacion a una temperatura que oscila entre 20 y 40°C durante 0,5-11 horas para obtener un producto fermentado; donde durante la fermentacion se producen los siguientes cambios en las concentraciones de compuestos de sabor; o la concentracion de diacetilo aumenta al menos 0,2 ppm y/o la concentracion de acetaldehído aumenta al menos 0,1 ppm; o la concentracion de al menos un c-alcanal C5-9, disminuye al menos un 30% y/o la concentracion de trans-2-hexenal disminuye al menos un 30%.EI método de la presente permite la remocion eficaz de las notas desagradables de la soja, así como también la preparacion de sustratos fermentados con un perfil de sabor deseado que es similar al de los productos lácteos fermentados.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP07121396 | 2007-11-23 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR069382A1 true AR069382A1 (es) | 2010-01-20 |
Family
ID=39280690
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP080105043A AR069382A1 (es) | 2007-11-23 | 2008-11-20 | Bebida a base de soja fermentada |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP2209384B1 (es) |
| CN (1) | CN101868152A (es) |
| AR (1) | AR069382A1 (es) |
| AT (1) | ATE519371T1 (es) |
| MX (1) | MX2010005511A (es) |
| WO (1) | WO2009065722A1 (es) |
| ZA (1) | ZA201002882B (es) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MX2011012486A (es) * | 2009-05-25 | 2011-12-12 | Unilever Nv | Producto alimenticio fermentado a base de soya. |
| MX2012012044A (es) | 2010-04-22 | 2012-11-22 | Unilever Nv | Bebida que comprende proteina de soja y fibras citricas. |
| CL2012000296A1 (es) | 2012-02-03 | 2014-09-26 | Univ Chile | Metodo de fermentacion de harina de soya en estado solido para reducir polisacaridos no almidones y alfa galactosidos, el cual utiliza cepas bacterianas cohnella sp., cellulosimicrobium sp. y streptomyces sp.; harina de soya fermentada; y dichas cepas aisladas. |
| EP4317412A4 (en) * | 2021-03-25 | 2025-04-23 | Asahi Group Holdings, Ltd. | METHOD FOR PRODUCING A PLANT MILK FERMENTED LIQUID |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0521331A3 (en) * | 1991-06-19 | 1993-01-13 | N.V. Vandemoortele International | Soy milk fermentation process |
| KR100454760B1 (ko) * | 1997-01-22 | 2005-01-13 | 후지 세이유 가부시키가이샤 | 발효두유(豆乳)제조방법 |
| JP3864317B2 (ja) * | 2003-06-30 | 2006-12-27 | 大塚製薬株式会社 | エクオール産生乳酸菌含有組成物 |
| JP2005218390A (ja) * | 2004-02-06 | 2005-08-18 | Enen Yo | 乳酸菌スターター、並びに豆乳発酵食品の製造方法及び豆乳発酵食品 |
| JP2007014303A (ja) * | 2005-07-11 | 2007-01-25 | Kikkoman Corp | 豆乳発酵食品およびその製造法 |
| RU2307514C1 (ru) * | 2006-03-02 | 2007-10-10 | Юлия Сергеевна Рябко | Способ получения кисломолочного продукта типа йогурта |
-
2008
- 2008-11-03 CN CN200880117274A patent/CN101868152A/zh active Pending
- 2008-11-03 AT AT08851355T patent/ATE519371T1/de not_active IP Right Cessation
- 2008-11-03 WO PCT/EP2008/064861 patent/WO2009065722A1/en not_active Ceased
- 2008-11-03 EP EP08851355A patent/EP2209384B1/en not_active Not-in-force
- 2008-11-03 MX MX2010005511A patent/MX2010005511A/es active IP Right Grant
- 2008-11-20 AR ARP080105043A patent/AR069382A1/es active IP Right Grant
-
2010
- 2010-04-23 ZA ZA2010/02882A patent/ZA201002882B/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| ZA201002882B (en) | 2011-07-27 |
| EP2209384A1 (en) | 2010-07-28 |
| BRPI0817161A2 (pt) | 2014-10-07 |
| MX2010005511A (es) | 2010-06-02 |
| EP2209384B1 (en) | 2011-08-10 |
| ATE519371T1 (de) | 2011-08-15 |
| CN101868152A (zh) | 2010-10-20 |
| WO2009065722A1 (en) | 2009-05-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG | Grant, registration |