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MX2010005304A - Bebida fermentada basada en soya. - Google Patents

Bebida fermentada basada en soya.

Info

Publication number
MX2010005304A
MX2010005304A MX2010005304A MX2010005304A MX2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A MX 2010005304 A MX2010005304 A MX 2010005304A
Authority
MX
Mexico
Prior art keywords
concentration
ppm
fermented
pasteurised
sterilised
Prior art date
Application number
MX2010005304A
Other languages
English (en)
Inventor
Michel Mellema
Jan Willem Sanders
Christoph Hendrik Beckmann
Jan Roelf Klooster
Leendert Hendrik Wesdorp
Original Assignee
Unilever Nv
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 Nv filed Critical Unilever Nv
Publication of MX2010005304A publication Critical patent/MX2010005304A/es

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 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
    • 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
    • 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 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
    • 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
    • A23L33/19—Dairy 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La presente invención se refiere a un método para producir una bebida mediante: - la provisión de un líquido acuoso pasteurizado o esterilizado que contiene 0.5-8% en peso de proteína de soya disuelta y 0-0.2% en peso de proteína láctea; - la inoculación del líquido pasteurizado o esterilizado con un cultivo iniciador que contiene la bacteria de ácido láctico termofílica; - la fermentación del líquido acuoso inoculado, por incubación a una temperatura en el intervalo de 40-48°C por 0.5-24 horas, para obtener un producto fermentado que tiene una viscosidad a una temperatura de 7°C menor a 50 mPa.s a 100 s-1; en donde en total menos de 6% de los disacáridos en peso del producto fermentado son agregados antes, durante o después de la fermentación, y en donde, durante la fermentación ocurren los siguientes cambios en las concentraciones de los compuestos saborizantes: • la concentración de lactato se incrementa con al menos 500 ppm; • la concentración de diacetilo se incrementa con al menos 0.3 ppm y/o la concentración de acetaldehído se incrementa con al menos 0.05 ppm; • la concentración del n-hexanal disminuye por al menos 60%; • al menos dos de la concentración de n-pentanal, la concentración de n-heptanal, la concentración de n-octanal y la concentración de n-nonanal disminuyen por al menos 50%. El presente método hace posible la eliminación efectiva de las notas indeseables de soya, así como la preparación de sustratos fermentados con un perfil de sabor deseable que es similar a aquel de los productos lácteos fermentados.
MX2010005304A 2007-11-23 2008-11-03 Bebida fermentada basada en soya. MX2010005304A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP07121411 2007-11-23
PCT/EP2008/064867 WO2009065724A1 (en) 2007-11-23 2008-11-03 Fermented soy-based beverage

Publications (1)

Publication Number Publication Date
MX2010005304A true MX2010005304A (es) 2010-06-01

Family

ID=39111665

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010005304A MX2010005304A (es) 2007-11-23 2008-11-03 Bebida fermentada basada en soya.

Country Status (7)

Country Link
EP (1) EP2217080A1 (es)
CN (1) CN101932250B (es)
AR (1) AR069383A1 (es)
BR (1) BRPI0819037A2 (es)
MX (1) MX2010005304A (es)
WO (1) WO2009065724A1 (es)
ZA (1) ZA201002995B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BRPI1007568A8 (pt) * 2009-05-25 2017-11-21 Unilever Nv Processo para modificar o sabor de um substrato contendo proteina de soja
WO2011131457A1 (en) 2010-04-22 2011-10-27 Unilever Nv Beverage comprising soy protein and citrus fibers
KR101947107B1 (ko) * 2011-04-08 2019-02-13 시에이치알. 한센 에이/에스 향미 강화 락토바실러스 람노서스
EP2695522A1 (en) * 2012-09-28 2014-02-12 Alpro Comm. VA Fermented soy milk products
CN102894098B (zh) * 2012-11-07 2014-04-09 昆明宝成生物科技有限公司 益生菌纳豆汁生产工艺
CA3055986C (en) 2017-03-31 2025-09-16 J.R. Simplot Company POTATO PROTEIN POWDERS
CN109504617B (zh) * 2018-10-22 2021-03-30 华南理工大学 一种哈尔滨乳杆菌及其应用
US20230413873A1 (en) * 2020-09-25 2023-12-28 Societe Des Produits Nestle S.A. A process for preparing a protein containing fermented plant based product
CN117915784A (zh) 2021-09-10 2024-04-19 联合利华知识产权控股有限公司 肉类似物
CN115644244A (zh) * 2022-11-01 2023-01-31 重庆市天友乳业股份有限公司 一种双蛋白酸奶及其制备方法

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3937843A (en) * 1972-12-04 1976-02-10 Laboratorios Del Dr. Esteve Sa Bean-odor-free soy bean product and its production
JPS59227241A (ja) * 1983-06-09 1984-12-20 Taishi Shokuhin Kogyo Kk 乳酸発酵豆乳の製造法
US4806481A (en) * 1983-06-09 1989-02-21 Taishi Foods Company Ltd. Streptococcus sojalactis

Also Published As

Publication number Publication date
WO2009065724A1 (en) 2009-05-28
EP2217080A1 (en) 2010-08-18
CN101932250A (zh) 2010-12-29
AR069383A1 (es) 2010-01-20
CN101932250B (zh) 2013-06-19
ZA201002995B (en) 2011-07-27
BRPI0819037A2 (pt) 2014-10-07

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