Fermented protein product

A fermented product and protein technology, which is applied to the protein composition of yeast, protein food ingredients, protein food processing, etc., can solve problems such as improvement of flavor that is not mentioned

Active Publication Date: 2008-04-02
HAMLET PROTEIN AS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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  • Fermented protein product

Examples

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Embodiment 1

[0122] Production and composition of defatted soybean-based fermented products

[0123] 50.0 kg of dehulled and defatted flash desolventised soybean flakes were moistened with 10.0 kg of tap water and extruded at 150°C on a Werner Pfleiderer pilot extruder. After cooling to 50°C, 60.0 kg of centrifuged spent brewer's yeast (containing about 10% dry matter) and 50 g of phytase (BASF Natuphos 5000L) were added. The resulting slurry was mixed and incubated anaerobically at 33°C for 5 hours. Next, a second incubation was performed at 85°C for 40 minutes in a closed system. Subsequently, the product is rapidly dried under such conditions that the particle temperature does not exceed 85° C., and ground on an Alpine pin mill.

[0124] The dried product has the following analytical data:

[0125] Crude protein (N×6, 25) 58.3%

[0126] Humidity 5.2%

[0127] Crude Fat 0.9%

[0128] Crude Fiber 4.2%

[0129] Phytic acid-bound phosphorus 0.05%

[0130] pH (1:10 water dispersion...

Embodiment 2

[0141] Production and composition of whole soybean based fermented products

[0142] 10.0 kg whole soybeans were dehulled, flaked and heated at 150°C in a rotary oven (Dantoaster). After cooling to 55°C, 6.0 kg of tap water, 3.0 kg of centrifuged spent brewer's yeast and 10 g of phospholipase (Lecitase from Novozymes) were mixed. The mixture was incubated anaerobically at 38°C for 4 hours and then at 92°C for 20 minutes in a closed system. After drying under vacuum at 50° C., the product was finely ground on a Bühler ball mill. The milled product forms a stable suspension in water and has a pleasant flavor and mouthfeel.

[0143] The dry product has the following composition:

[0144] Crude Protein 42.4%

[0145] Crude Fat 22.4%

[0146] Crude Fiber 3.5%

[0147] Water 4.5%

[0148] pH (1:10 water dispersion) 6.4

Embodiment 3

[0150] Production and composition of lupine-based fermented products

[0151] 200g of roasted Australian Lupine Meal were mixed with 20g of centrifuged brewer's yeast and 200ml of tap water. After 10 hours of anaerobic incubation at 36°C, a second incubation step is carried out at 100°C for 30 minutes in a closed system, drying the product in a laboratory fluidized bed dryer under such conditions that the particle temperature does not exceed 85°C, Columns were milled and analyzed as follows, compared to the starting material.

[0152] raw material

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Abstract

The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step.

Description

technical field [0001] The present invention relates to a fermented protein product derived from yeast and protein soy fractions, which has the advantage of having good nutritional properties combined with enhanced organoleptic properties. Background technique [0002] As the world population continues to grow, so does the demand for proteins suitable for human food and animal feed. At the same time, the use of traditional protein sources such as fish or livestock is limited due to health concerns and / or limited supply. [0003] Certain plant crops are known to provide high quality protein. Unfortunately, however, these crops often contain harmful and / or unpalatable components making them unsuitable for use as food and feed without further treatment. This is especially the case with legumes, soybeans are used below as an example. [0004] Raw soybeans contain bioactive proteins known to be trypsin inhibitors. It reduces the activity of trypsin, an enzyme needed in the di...

Claims

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Application Information

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IPC IPC(8): A23L1/211A23L1/305A21D2/26A23J1/12A23J1/14A23J1/18A23J3/00A23K1/14A23K10/12A23K10/18A23K10/30A23L33/185A23L33/195
Inventor 奥勒·卡埃·汉森
Owner HAMLET PROTEIN AS
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