PL443245A1 - Method of producing a fermented product based on a legume drink with live and vegan bacterial cultures - Google Patents

Method of producing a fermented product based on a legume drink with live and vegan bacterial cultures

Info

Publication number
PL443245A1
PL443245A1 PL443245A PL44324522A PL443245A1 PL 443245 A1 PL443245 A1 PL 443245A1 PL 443245 A PL443245 A PL 443245A PL 44324522 A PL44324522 A PL 44324522A PL 443245 A1 PL443245 A1 PL 443245A1
Authority
PL
Poland
Prior art keywords
seeds
water
legume
temperature
hours
Prior art date
Application number
PL443245A
Other languages
Polish (pl)
Other versions
PL249830B1 (en
Inventor
Magda SZYMCZAK
Dagmara ZMYŚLONY
Original Assignee
Wellpod Spółka Z Ograniczoną Odpowiedzialnością
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 Wellpod Spółka Z Ograniczoną Odpowiedzialnością filed Critical Wellpod Spółka Z Ograniczoną Odpowiedzialnością
Priority to PL443245A priority Critical patent/PL249830B1/en
Priority to PCT/PL2023/000048 priority patent/WO2024136684A1/en
Publication of PL443245A1 publication Critical patent/PL443245A1/en
Publication of PL249830B1 publication Critical patent/PL249830B1/en

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
    • 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
    • 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; PREPARATION 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
    • 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
    • A23L11/32—Removing undesirable substances, e.g. bitter substances by extraction with solvents
    • 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
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

Sposób wytwarzania fermentowanego produktu na bazie napoju z roślin strączkowych z żywymi i wegańskimi kulturami bakterii, polega na tym, że fizycznie oczyszcza się nasiona roślin strączkowych i przepłukuje świeżą zimną wodą pitną, minimalizując zanieczyszczenia fizyczne i mikroorganiczne surowca. Następnie namacza się nasiona roślin strączkowych wodą o temperaturze 15°C - 80°C, w proporcji wagowej od 1:1 do 4:1 wody do nasion przez okres 0,5 do 4 godzin i przeprowadza się pierwszą ekstrakcję z mieszaniem namoczonych nasion. Po zakończeniu pierwszej ekstrakcji odlewa się odciek i powtarza się ekstrakcję nasion z mieszaniem od 1 do 5 razy, przez okres od 1 do 20 godzin, zalewając nasiona roślin strączkowych świeżą wodą o temperaturze 15°C - 80°C, w proporcji wagowej wody do nasion od 1:1 do 4:1. Po zakończeniu etapu ekstrakcji nasiona roślin strączkowych rozdrabnia się fizycznie na cząstki wielkości 0,1 mm do 6 mm, uzyskując pulpę i przeprowadza się biokonwersję zalewając pulpę wodą w proporcji wagowej wody do s.s. pulpy od 1:1 do 6:1 oraz dodając enzym alfa amylazy w ilości od 0,001 do 4 dm<sup>3</sup> na 1000 kg s.s. suchych nasion, a całość miesza się i podgrzewa do temperatury od 70°C do 105°C i utrzymuje przez okres od 0,5 do 4 godzin, po czym przeprowadza się drugą biokonwersję korygując pH (6,0 - 8,0) i dodając enzym maltogenny (alfa-amylaza maltogenna) w ilości od 0,001 do 10 dm<sup>3</sup> na 1000 kg s.s. suchych nasion, prowadzi się hydrolizę mieszając przez okres od 0,5 do 16 godzin w temperaturze od 70°C do 105°C. Następnie rozdziela się stałe cząstki pulpy od płynnych, na przegrodach filtracyjnych lub w procesie separacji lub dekantyzacji. Po oddzieleniu stałych cząstek od surowego napoju z roślin strączkowych i oznaczeniu stężenia s.s., standaryzuje się napój wodą do poziomu 12 - 17 Brixów, dodaje się tłuszcz roślinny do poziomu całkowitego 2% - 7%, ewentualnie dodaje się stabilizatory. Produkt poddaje się mieszaniu, homogenizacji w temperaturze od 50 do 70 stopni Celsjusza i pasteryzuje się do temperatury 95 stopni Celsjusza, chłodzi się do temperatury inkubacji żywych wegańskich szczepów bakterii i zaszczepia się produkt pojedynczymi szczepami lub rożnymi mieszankami szczepów żywych bakterii wegańskich. Termostatuje się produkt w temperaturze 30 - 50 stopni Celsjusza w czasie od 2 do 5 godzin i prowadzi się fermentację do pH 4,2 - 4,5, po czym chłodzi się w celu zatrzymania dalszej fermentacji, ewentualnie dodaje się dodatki smakowe, całość miesza się oraz pakuje do opakowań jednostkowych i schładza się do poziomu poniżej 4 stopni Celsjusza.The method of producing a fermented product based on a legume drink with live and vegan bacterial cultures consists in physically cleaning the legume seeds and rinsing them with fresh cold drinking water, minimizing physical and microorganic contamination of the raw material. Then, the legume seeds are soaked with water at a temperature of 15°C - 80°C, in a weight ratio of 1:1 to 4:1 water to seeds, for a period of 0.5 to 4 hours and the first extraction is carried out by mixing the soaked seeds. After the first extraction is completed, the leachate is poured off and the extraction of seeds is repeated with stirring 1 to 5 times, for a period of 1 to 20 hours, pouring the legume seeds with fresh water at a temperature of 15°C - 80°C, in the proportion of water to seeds by weight. from 1:1 to 4:1. After completing the extraction stage, the legume seeds are physically crushed into particles of 0.1 mm to 6 mm in size, obtaining pulp, and bioconversion is carried out by pouring water over the pulp in the proportion of water to DS by weight. pulp from 1:1 to 6:1 and adding the enzyme alpha amylase in an amount from 0.001 to 4 dm<sup>3</sup> per 1000 kg of dry matter. dry seeds, and the whole thing is mixed and heated to a temperature of 70°C to 105°C and maintained for a period of 0.5 to 4 hours, after which the second bioconversion is carried out by correcting the pH (6.0 - 8.0) and adding maltogenic enzyme (maltogenic alpha-amylase) in an amount from 0.001 to 10 dm<sup>3</sup> per 1000 kg d.s. dry seeds, hydrolysis is carried out by stirring for a period of 0.5 to 16 hours at a temperature of 70°C to 105°C. The solid pulp particles are then separated from the liquid ones on filter partitions or in a separation or decanting process. After separating solid particles from the raw legume drink and determining the DS concentration, the drink is standardized with water to a level of 12 - 17 Brix, vegetable fat is added to a total level of 2% - 7%, and optionally stabilizers are added. The product is mixed and homogenized at a temperature of 50 to 70 degrees Celsius and pasteurized to 95 degrees Celsius, cooled to the incubation temperature of live vegan bacterial strains and the product is inoculated with single strains or various mixtures of live vegan bacterial strains. The product is thermostatted at a temperature of 30 - 50 degrees Celsius for 2 to 5 hours and fermented to a pH of 4.2 - 4.5, then cooled to stop further fermentation, optionally flavoring additives are added, and the whole thing is mixed. and packed into individual packages and cooled to below 4 degrees Celsius.

PL443245A 2022-12-22 2022-12-22 Method for producing a fermented product based on a legume drink with live and vegan bacterial cultures PL249830B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL443245A PL249830B1 (en) 2022-12-22 2022-12-22 Method for producing a fermented product based on a legume drink with live and vegan bacterial cultures
PCT/PL2023/000048 WO2024136684A1 (en) 2022-12-22 2023-09-11 Method of producing a fermented product based on a legume beverage with live and vegan bacterial cultures

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL443245A PL249830B1 (en) 2022-12-22 2022-12-22 Method for producing a fermented product based on a legume drink with live and vegan bacterial cultures

Publications (2)

Publication Number Publication Date
PL443245A1 true PL443245A1 (en) 2024-06-24
PL249830B1 PL249830B1 (en) 2026-06-29

Family

ID=91589650

Family Applications (1)

Application Number Title Priority Date Filing Date
PL443245A PL249830B1 (en) 2022-12-22 2022-12-22 Method for producing a fermented product based on a legume drink with live and vegan bacterial cultures

Country Status (2)

Country Link
PL (1) PL249830B1 (en)
WO (1) WO2024136684A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410513A (en) * 2017-08-30 2017-12-01 新疆智库丝路知识产权大数据中心（有限公司） A kind of plant type gingili leaf mung bean yoghourt and preparation method thereof
PL429222A1 (en) * 2019-03-11 2020-09-21 Solida Food Spółka Z Ograniczoną Odpowiedzialnością Method of producing a fermented soybean drink using industrial yoghurt cultures
CN113100397A (en) * 2021-04-30 2021-07-13 淮阴工学院 A kind of functional composite soymilk beverage and preparation method thereof
WO2022123418A1 (en) * 2020-12-07 2022-06-16 Massey University Fermented white lentil beverage

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2351913B1 (en) * 2010-11-18 2011-12-22 Francesc Ventura Sala PROCEDURE FOR THE ELIMINATION OF ODOR AND FLAVOR OF LEGUMINOUS TRIGONELLA FOENUM-GRAECUM AND FOOD, COSMETIC AND MEDICINAL PRODUCTS OBTAINED.
CA2817224A1 (en) * 2010-11-19 2012-05-24 Novozymes North America, Inc. Processes of producing a fermentation product
PL230755B1 (en) * 2015-09-08 2018-12-31 Inst Biotechnologii Przemyslu Rolno Spozywczego Im Prof Waclawa Dabrowskiego Method for producing sweet pea milk
CN105532895A (en) * 2015-12-16 2016-05-04 中国食品发酵工业研究院 Fermented broad-bean milk, flavored fermented broad-bean milk, fermented broad-bean yoghurt beverage and preparation methods thereof
US20240206501A1 (en) * 2021-06-11 2024-06-27 Whatif F&I Pte Ltd Methods of making plant-based extracts and associated plant-based food products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107410513A (en) * 2017-08-30 2017-12-01 新疆智库丝路知识产权大数据中心（有限公司） A kind of plant type gingili leaf mung bean yoghourt and preparation method thereof
PL429222A1 (en) * 2019-03-11 2020-09-21 Solida Food Spółka Z Ograniczoną Odpowiedzialnością Method of producing a fermented soybean drink using industrial yoghurt cultures
WO2022123418A1 (en) * 2020-12-07 2022-06-16 Massey University Fermented white lentil beverage
CN113100397A (en) * 2021-04-30 2021-07-13 淮阴工学院 A kind of functional composite soymilk beverage and preparation method thereof

Also Published As

Publication number Publication date
PL249830B1 (en) 2026-06-29
WO2024136684A1 (en) 2024-06-27

Similar Documents

Publication Publication Date Title
Solomon et al. Substantiation of the technology for fermented sourmilk desserts with bifidogenic properties
CN102367428A (en) Low temperature fermenting Lactobacillus casei and method for preparing hard yark milk cheese from Lactobacillus casei
CN108330082A (en) One plant of Lactobacillus paracasei and its application
CN104585505A (en) Method for synergistic fermentation of soybean meal by employing bacillus subtilis and neutral protease
Hassaïne et al. Technologically important properties of lactic acid bacteria isolated from raw milk of three breeds of Algerian dromedary (Camelus dromedarius)
de Olmos et al. Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation
Kasmi et al. Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment
KR101809509B1 (en) A fibrinolytic enzyme hyperproducing strain of Bacillus subtilis
KR101252132B1 (en) Feed additives for producing milk having high amount of milk proteins and process for the preparation of feed for lactating dairy cattle using the same
PL443247A1 (en) A method of producing a fermented product based on a legume drink using vegan bacterial cultures
CN110367375A (en) A kind of Radix Astragali, honeysuckle and dregs of beans combined fermentation product and beasts, birds and aquatic products breeding feed
CN104651270B (en) A pig-derived Bacillus subtilis and its feed probiotics prepared by solid-state fermentation
Singh et al. Study on β-Galactosidase Isolation, Purification and Optimization of Lactose Hydrolysis in Whey for Production of Instant Energy Drink.
CN101906391B (en) Streptococcus thermophilus grx90 for fermentation of soybean milk products and its application
KR100927573B1 (en) A method of preparing seed cell for natto using Bacillus subtilis BN-NUC1(KCCM-10839P)
CN101669545B (en) Non-fat drinking yoghurt containing suspended particles and preparation method thereof
CN104004677B (en) A kind of method utilizing alcohol industry yellow fluid to produce lichens bacillus preparation
CN105433012B (en) Fermented soybean milk feed for feeding weaned piglets and preparation method thereof
Putranto et al. Purification and characterization of rennin like protease from Enterococcus faecium 1.15 isolated from Indonesia fermented bakasam
PL443244A1 (en) Method of producing a drink from legumes
Hang et al. Effect of oxygen supply on milk-clotting activity expressed by Paenibacillus spp. strain BD3526
CN105581022A (en) Novel technology for preparing orange meal feed from orange peel residues after pectin extraction
RU2001579C1 (en) Consortium of lactic acid cultures lactobacillus acidophilus, and a method of lactic acid product preparation
Mohammed et al. Nutrition Value, Physiochemical Property and Microbial Evolution of Yoghurt (MAST) in Halabja City, Kurdistan, Iraq
CN105543123A (en) Strain of bacillus thuringiensis for production of antioxidant peptides and screening method thereof