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WO2012038977A2 - Nouveaux produits à base de soja, leur composition et procédé de fabrication associé - Google Patents

Nouveaux produits à base de soja, leur composition et procédé de fabrication associé Download PDF

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Publication number
WO2012038977A2
WO2012038977A2 PCT/IN2011/000653 IN2011000653W WO2012038977A2 WO 2012038977 A2 WO2012038977 A2 WO 2012038977A2 IN 2011000653 W IN2011000653 W IN 2011000653W WO 2012038977 A2 WO2012038977 A2 WO 2012038977A2
Authority
WO
WIPO (PCT)
Prior art keywords
soya
composition
soyabean
preparation
mix
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/IN2011/000653
Other languages
English (en)
Other versions
WO2012038977A3 (fr
Inventor
Laljibhai Babaria Ketana
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of WO2012038977A2 publication Critical patent/WO2012038977A2/fr
Publication of WO2012038977A3 publication Critical patent/WO2012038977A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L11/31—Removing undesirable substances, e.g. bitter substances by heating without chemical treatment, e.g. steam treatment, cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/38—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing peptides or 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Definitions

  • the present invention relates to novel soya products, composition and process for preparation there of
  • soya is high in dietary fiber and protein, cholesterol-free, and an excellent source of phytochemicals and minerals like phosphorus, potassium, calcium and iron as well.
  • soyabean soya/ soybean/soy
  • the present invention is prepared to prepare the instant food ready to cook and ready to eat.
  • soy isoflavone supplements may not be the same as eating soyfoods as resear h has shovm that e body breaks down the isolated isoflavones in a supplement differently than when they appear in a food.
  • the biological effects of isolated isoflavones may be different from the effects of isoflavones found naturally in food.
  • Soy is an excellent source of a high quality protein, complete protein which is unique among plant sources provides all essential amino acids not available in any other food.
  • the yield of protein from soybeans is about twice that of meat, twelve times that of milk and four times that of eggs.
  • soy helps prevent against cardiovascular disease by suppressing the hardening of artery walls and thus help to protect the human heart.
  • soya is also cholesterol-free or fat-free, it's an ideal food for the heart, protecting kidneys from damage, destroying while suppressing tumor growth and preventing blood clotting hence prevent cancer, reducing the risk of colon cancer, protecting against prostate and breast cancers caused by hormone imbalance etc.
  • exposure to soy during childhood and/or adolescence reduces breast cancer risk later in life
  • High blood pressure and brain infarction are two main risk factors of stroke. As soy is rich in potassium, it helps the body to eliminate excessive sodium, and hence lower the risk of stroke.
  • Soybeans have favorable nutrient profile for heart health, decreasing negative effect of menopause, reduction of cancer, diabetes, kidney diseases and allergies
  • Soybean is viewed as alternative HRT in large part because it is a unique natural source of Isoflavones
  • Soy is called the Miracle Bean by National Soybean Research Laboratory, USA.
  • Soya is the perfect super food by Chan Lee Peng.
  • WSRC World Soybean Research Conference
  • Soya is the perfect solution. A complete food for vegetarian.
  • the present invention is related to novel soya products, composition and process for preparation there of which are ready to cook or eat or use.
  • the main object of the present invention is to prepare a composition ready to cook. Another object of the present invention is to provide the composition of soya ready to eat.
  • Further object of the present invention is to provide process for preparation of the soya product.
  • This invention relates to instant food ready to cook and ready to eat and use prepared using soybean.
  • the invention also relates to process for preparation of the said food.
  • This invention relates to instant food ready to cook and ready to eat and use prepared using soybean.
  • the present invention is to have complete nutrition value and acceptable taste to people, easy to cook and ready to eat and use.
  • Soaking is actually necessary because it can significantly reduce phytate content, thus making such soy even more healthful. Soaking at least from 6 hours to 16 hours will give good soya food.
  • soyabean a powder remove the water and dry soyabean either in dryer or in the sun heat or any other possible way till complete moisture removed. Now mill the dried soyabean to get required particle size or mill wet soya at the expected particle size and dry the bland.
  • Particle size in the product of the present invention plays an important role to get expected taste and crispy of the cooked food and hence the particle size of soaybean differs from item to item.
  • the particle size of soyabean ranges from less than lOmicron to 1500micron, preferably 100 - lOOOmicron.
  • bland soya at least for 10 minutes or more and filter the bland by using water filter sieve or nylon cloth.
  • the products prepared are instant mix composition which can be cooked within 30 minutes to 6 hours.
  • the other products of the present invention are compositions ready to use and ready to eat.
  • the present invention is also providing the process for preparation of the same.
  • all products are composition prepared using soyabean and other subsidiary ingredients. To prepare tasty, crispy and nutritive product, in the composition proper proportion of soyabean to other ingredients is to be maintained to get maximum amount soyabean to be used to get its maximum benefit.
  • Subsidiary ingredients can be grain other than soyabean, spice, dry fruits, dairy products, fruit juice or extracts and the like.
  • Other grain can be suji, rice, mung dal, gram dal or flour, udad dal and the like.
  • the subsidiary ingredients other than grain can be from group but not limited to spice like salt, sugar, chilly, cumin, mustard seed, coriander seed, turmeric, fenugreek leaves (kasoori methi), spice mixture and the like, lemon juice, citric acid or sodium bicarbonate, fruit extract, dry fruits, dairy products selected from milk, butter milk, curd, milk powder and the like, gooseberry, fruit extract can be mango extract and the like, fennel and optionally additional preservatives.
  • the preparation of instant mix comprises use of soyabean at least 10 - 20%, other grains between 2 - 60%, spices between 0.5 - 7%, dairy product between 0.5 - 50%.
  • Preparation of ready to eat or ready to use comprises use of soyabean at least 10 - 40%, dairy product 0.5 - 50%, sugar 20 - 50%, dry fruit or fruits or fruit extract 10 - 50%.
  • soyabean at least 10 - 40%, dairy product 0.5 - 50%, sugar 20 - 50%, dry fruit or fruits or fruit extract 10 - 50%.
  • the same composition can be used if soya is not dried prior to crushed and get it fermented for 30 minutes to 6 - 8 hours. Dried soya will also contain about the similar nutritional value.
  • the instant mix product in the present invention includes but not limited to idli (idali), dossa, uttapa, dahivada, handvo, khaman, Moscow and the like, ready to eat or use product include but not limited to mattho, shrikhand and the like, curd, buttermilk and the like, composition use to prepare cold drink in water or milk etc.
  • the food prepared from the above composition when fried consumes at least 20 - 40 % less oil.
  • soya is milled without drying the same bland can be used to prepare idli. By following portion B fresh idli is available. Dried soya will also contain about the similar nutritional value.
  • soya and udad and mung dal mixture are milled without drying the same bland can be used to prepare dahivada. By following portion B fresh dahivada is available. Dried soya and udad and mung dal mixture will also contain about the similar nutritional value.
  • soya and udad and mung dal mixture are milled without drying the same bland can be used to prepare dahivada. By following portion B fresh dahivada is available. Dried soya and udad and mung dal mixture will also contain about the similar nutritional value.
  • a generalized composition for cold drink as follows:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

La présente invention concerne une composition prête à cuire préparée à partir de soja et un procédé de fabrication associé. La présente invention concerne aussi une composition prête à la consommation préparée à partir de soja et un procédé de fabrication associé.
PCT/IN2011/000653 2010-09-22 2011-09-21 Nouveaux produits à base de soja, leur composition et procédé de fabrication associé Ceased WO2012038977A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN2637/MUM/2010 2010-09-22
IN2637MU2010 2010-09-22

Publications (2)

Publication Number Publication Date
WO2012038977A2 true WO2012038977A2 (fr) 2012-03-29
WO2012038977A3 WO2012038977A3 (fr) 2012-05-18

Family

ID=45496224

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IN2011/000653 Ceased WO2012038977A2 (fr) 2010-09-22 2011-09-21 Nouveaux produits à base de soja, leur composition et procédé de fabrication associé

Country Status (1)

Country Link
WO (1) WO2012038977A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211020A (zh) * 2013-04-28 2013-07-24 马瑞 一种芒果味黑豆豆奶配方
CN104488499A (zh) * 2014-11-26 2015-04-08 广德县阳峰茶场 一种有机干豆角的制备方法

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0143391B1 (fr) * 1983-11-14 1992-01-15 Florent H. Vanlommel Composition alimentaire
ES2152393T3 (es) * 1994-03-28 2001-02-01 Nestle Sa Procedimiento para la preparacion de producto de soja finamente dividido.
US6413557B1 (en) * 1997-07-02 2002-07-02 Kyung Ja Lee Soy-containing nutrition supplement and process
US20030059514A1 (en) * 2001-09-10 2003-03-27 Villagran Francisco Valentino Compositions comprising soy protein and processes of their preparation
CN100435655C (zh) * 2002-03-25 2008-11-26 科学与工业技术研究委员会 保质期延长的营养布丁及其制备方法
US7153528B2 (en) * 2003-03-28 2006-12-26 Council Of Scientific & Industrial Research Process for preparation of hypoglycemic foods and formulations thereof
EP1941803B1 (fr) * 2007-01-08 2010-02-24 Brasfanta Industria e Comercio Ltda. Procédé de traitement de fève et ses applications

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
None

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103211020A (zh) * 2013-04-28 2013-07-24 马瑞 一种芒果味黑豆豆奶配方
CN104488499A (zh) * 2014-11-26 2015-04-08 广德县阳峰茶场 一种有机干豆角的制备方法

Also Published As

Publication number Publication date
WO2012038977A3 (fr) 2012-05-18

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