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Fermented soy-based beverage

A soybean protein and matrix technology, applied in food preparation, plant protein processing, milk substitutes, etc.

Inactive Publication Date: 2010-10-20
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It was observed in this Japanese application that by fermenting soymilk with a combination of lactic acid bacteria and bifidobacteria, the inherent grassy taste of soymilk could be reduced to some extent, but this satisfactory result could not always be obtained, especially due to acetic acid (which is a fermented metabolites) smell and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0117] A soy base was prepared by mixing 5.6% soymilk powder (Soy Supreme Fiber Reduced soybean powder, SunOpta Grains and Food Group, Hope, MN, USA) in hot water (75-85°C). The powder had a lipoxygenase activity of less than 5 kU / g soy protein and was hydrated for at least 15 minutes before adding 2% sucrose, 1% glucose and 0.35% HM pectin. The mixture was then pasteurized at 72°C for 20 seconds and homogenized at 150 bar. The soy base was kept at 5°C until further use.

[0118] 500 ml of soybean base were inoculated by adding 2% preculture of Lactobacillus brevis LB20-CBS 122,084 (deposited at Centraal Bureau voor Schimmelcultures, Baarn, Netherlands) at 30°C. The mixture was incubated at 30°C for 4 hours, during which time the pH of 6.7 did not change. The fermentation process was stopped by rapid cooling to 4°C. During this 4-hour fermentation, the viable count went from 1.4 x 10 7 increased to 2.8×10 7 Cfu / ml. During the fermentation, it was found that the lactic ac...

Embodiment 2

[0139] 500 ml of the soybean base prepared according to Example 1 were inoculated by adding 2% of a preculture of Lactobacillus brevis LB20-CBS 122,084 at 30°C. The mixture was incubated at 30°C for 4 hours, during which time the pH of 6.7 did not change. Subsequently, the temperature was raised to 43° C., and 0.02% of commercially available frozen yogurt culture concentrate T-071016 (defined mixed culture of Streptococcus thermophilus strains, by Chr Hansen, provided by Denmark). The fermentation was continued for a further period of 4 h to obtain a final pH of 4.8, after which the process was stopped by rapidly cooling the mixture to 4°C. During the fermentation process after inoculation with yogurt culture, the Lactobacillus viable count changed from 2.8×10 7 increased to 7.6×10 7 Cfu / ml, Streptococcus viable count from 4.4×10 7 increased to 5.4×10 8 Cfu / ml. It was found that in the latter stage of fermentation the lactic acid level had increased to 2.1 g / l.

[0140...

Embodiment 3

[0160] A soy base was prepared by mixing 5.6% soymilk powder (Soy Supreme Fiber Reduced soybean powder, SunOpta Grains and Food Group, Hope, MN, USA) in hot water (75-85°C). The powder had a lipoxygenase activity of less than 5 kU / g soy protein and was hydrated for at least 15 minutes before adding 2% sucrose and 0.35% HM pectin. The mixture was then pasteurized at 72°C for 20 seconds and homogenized at 180 bar. The soy base was kept at 5°C until further use.

[0161] 180 ml soybean base was inoculated by adding 2% preculture of Lactobacillus brevis at 30°C (preculture was prepared by inoculating MRS medium from a cryopreserved strain and culturing at 30°C for 24h). The mixture was incubated at 30°C for 2-6 hours. The fermentation process was stopped by rapid cooling to 4°C and pasteurization at 85°C for 30 minutes. Five different Lactobacillus brevis strains were tested. The different Lactobacillus brevis strains tested were:

[0162] · Lb20 (the same strain as in Exampl...

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PUM

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Abstract

The present invention relates to a method of removing off-flavour from a soy protein containing substrate, said method comprising a neutralisation procedure which includes the following steps: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt.% of dissolved soy protein; - inoculating the pasteurised or sterilised liquid with a culture containing an off-flavour removing lactic acid bacteria (LAB) strain capable of metabolising a C 5-C 9n- alkanal and / or trans-2-hexenal, said inoculation optionally occurring after said pasteurised or sterilised liquid has first been fermented with another micro-organism; - fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 20-45 C for 0.4-6 hours; wherein less than 600 ppm of lactate is formed during said neutralisation procedure. The present method enables removal of typical soy-related off- notes in a very effective way by employing a LAB strain capable of metabolising a C 5-C 9n-alkanal and / or trans-2-hexenal and by conducting a relatively short fermentation that yields not more than limited quantities of lactate.

Description

technical field [0001] The present invention relates to the field of fermented (or cultured) soybean-containing products, in particular fermented soy-based beverages. Background technique [0002] Consumers are becoming more informed about protein and its role in a healthy diet. This new understanding has had far-reaching consequences, fueling consumer interest and demand for healthier beverages fortified with protein. Because beverages are such a convenient way to add protein to the diet, manufacturers are constantly formulating new products to make protein more accessible to a wider consumer group. [0003] The two most popular beverage proteins are milk protein and soy protein, and their various isolated derivatives. According to the U.S. Food and Drug Administration, consumption of food products rich in soy protein can lower cholesterol, enhance athletic performance, and even help fight diabetes. Furthermore, given, on the one hand, the problems associated with the in...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23J3/16A23L1/211A23L1/305A23L11/30
CPCA23L1/2118A23C11/106A23J3/16A23L1/3055A23L11/37A23L33/185A23L11/65
Inventor A·M·巴滕伯格C·H·贝克曼J·R·克卢斯特M·梅莱马J·W·桑德斯
Owner UNILEVER NV
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