ES8600012A1 - Un metodo para preparar un producto fermentado que contiene acido lactico a partir de leche de semilla de girasol. - Google Patents

Un metodo para preparar un producto fermentado que contiene acido lactico a partir de leche de semilla de girasol.

Info

Publication number
ES8600012A1
ES8600012A1 ES527794A ES527794A ES8600012A1 ES 8600012 A1 ES8600012 A1 ES 8600012A1 ES 527794 A ES527794 A ES 527794A ES 527794 A ES527794 A ES 527794A ES 8600012 A1 ES8600012 A1 ES 8600012A1
Authority
ES
Spain
Prior art keywords
preparation
sunflower seed
milk product
seed milk
drinks
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.)
Expired
Application number
ES527794A
Other languages
English (en)
Other versions
ES527794A0 (es
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.)
Sumitomo Chemical Co Ltd
Original Assignee
Sumitomo Chemical Co Ltd
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
Priority claimed from JP57213778A external-priority patent/JPS59102354A/ja
Priority claimed from JP57213779A external-priority patent/JPS59102355A/ja
Application filed by Sumitomo Chemical Co Ltd filed Critical Sumitomo Chemical Co Ltd
Publication of ES527794A0 publication Critical patent/ES527794A0/es
Publication of ES8600012A1 publication Critical patent/ES8600012A1/es
Expired legal-status Critical Current

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 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
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/40—Fermented products; Products treated with microorganisms or enzymes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/853—Lactobacillus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/853—Lactobacillus
    • Y10S435/854—Lactobacillus acidophilus
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S435/00—Chemistry: molecular biology and microbiology
    • Y10S435/8215—Microorganisms
    • Y10S435/822—Microorganisms using bacteria or actinomycetales
    • Y10S435/885—Streptococcus

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

METODO PARA PREPARAR UN PRODUCTO FERMENTADO QUE CONTIENE ACIDO LACTICO A PARTIR DE LECHE DE SEMILLA DE GIRASOL.COMPRENDE LAS OPERACIONES DE: (A) INOCULAR LECHE DE SEMILLA DE GIRASOL CON BACTERIAS PRODUCTORAS DE ACIDO LACTICO SELECCIONADAS DEL GRUPO QUE CONSISTE EN LACTOBACILLUS ACIDOPHILUS, LACTOBACILLUS BULGARICUS, STREPTOCOCCUS THERMOPHILUS Y STREPTOCOCCUS LACTIS; (B) FERMENTAR DICHA LECHE DE SEMILLA DE GIRASOL INOCULADA CON LAS BACTERIAS CITADAS A TEMPERATURA DE 25 A 50JC DURANTE 3 A 20 HORAS; Y OPCIONALMENTE (C) AN/ADIR UNO O MAS DE LOS SIGUIENTES CONSTITUYENTES: (I) UNA BEBIDA ACIDA Y/O UN ACIDO ORGANICO, Y (II) UN AGENTE GELIFICANTE O UN ESTABILIZADOR.
ES527794A 1982-12-06 1983-12-05 Un metodo para preparar un producto fermentado que contiene acido lactico a partir de leche de semilla de girasol. Expired ES8600012A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP57213778A JPS59102354A (ja) 1982-12-06 1982-12-06 乳酸発酵ひまわり乳およびその製法
JP57213779A JPS59102355A (ja) 1982-12-06 1982-12-06 酸性ひまわり乳飲食品およびその製法

Publications (2)

Publication Number Publication Date
ES527794A0 ES527794A0 (es) 1985-10-01
ES8600012A1 true ES8600012A1 (es) 1985-10-01

Family

ID=26519983

Family Applications (1)

Application Number Title Priority Date Filing Date
ES527794A Expired ES8600012A1 (es) 1982-12-06 1983-12-05 Un metodo para preparar un producto fermentado que contiene acido lactico a partir de leche de semilla de girasol.

Country Status (10)

Country Link
US (1) US4563356A (es)
EP (1) EP0111420B1 (es)
KR (1) KR840006755A (es)
AR (1) AR231374A1 (es)
AU (1) AU557264B2 (es)
CA (1) CA1204324A (es)
DE (1) DE3366642D1 (es)
ES (1) ES8600012A1 (es)
HU (1) HUT34327A (es)
RO (1) RO88482A (es)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69107783T2 (de) * 1990-08-13 1995-06-29 Unilever Nv Verfahren zur Zubereitung eines Aroma-Produkts, das Alpha-Acetomilchsäure enthält.
CA2252691C (en) * 1997-11-07 2005-12-06 Kyowa Hakko Kogyo Co., Ltd. Protein-containing acidic foods and drinks
US5891493A (en) * 1997-11-25 1999-04-06 Santillo, Jr.; Humbart D. Predigested seed food composition
FR2771600B1 (fr) * 1997-11-28 2000-06-09 Gervais Danone Co Preparation de produits alimentaires par fermentation d'un melange de jus de soja et d'hydrolysat cerealier par streptococcus thermophilus
US6699517B2 (en) 1997-11-28 2004-03-02 Compagnie Gervais Danone Method for preparing food products by fermenting soy milk with streptococcus thermophilus
FR2789854B1 (fr) * 1999-02-23 2001-05-25 Le Sojami Soc Procede de fabrication d'une preparation glacee a base de laits vegetaux, notamment de soja et produits obtenus
PL1807500T3 (pl) 2004-09-20 2014-11-28 Danstar Ferment Ag Sposoby i kompozycje klarowania napojów
FI20065182A0 (fi) * 2006-03-20 2006-03-20 Elixi Oil Oy Fermentoitu elintarvike
EP2164946B1 (en) * 2007-06-04 2015-04-29 Carlton And United Beverages Limited Methods and compositions for fining fermentable beverages
DE202007017700U1 (de) * 2007-12-19 2009-04-30 Oppenkowski, Katrin Von Pflanzliche Substanz
ITMI20120180A1 (it) * 2012-02-09 2013-08-10 Marco Gandini Composizione per la prevenzione delle aderenze post-operatorie
CN103404589B (zh) * 2013-08-05 2015-05-13 农天懂 一种胶原蛋白水牛酸奶的生产方法
IT201700008562A1 (it) * 2017-01-26 2018-07-26 Giuseppe Romano Procedimento per l’ottenimento di prodotti simil lattiero-caseari da matrici vegetali.
US11297858B2 (en) * 2017-03-23 2022-04-12 Novare Food Products LLC Plant-based yogurt product and method of making same
WO2023240283A2 (en) * 2022-06-10 2023-12-14 Lattini, Inc. Sunflower seed food and beverage compositions and related methods of preparing
WO2024047085A1 (en) * 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. Fermented plant compositions containing oil bodies
WO2024047084A1 (en) * 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. Fermented plant compositions prepared from integral oilseeds

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1332562A (en) * 1919-05-19 1920-03-02 Moses Albert Barnes Process of making a substitute for milk
US3857970A (en) * 1973-04-17 1974-12-31 Fuji Oil Co Ltd Preparation of soy cheese
GB1438315A (es) * 1972-12-04 1976-06-03
US4066792A (en) * 1976-09-22 1978-01-03 The United States Of America As Represented By The Secretary Of Agriculture Method of producing soybean milk yoghurt
CH649196A5 (fr) * 1981-12-16 1985-05-15 Nestle Sa Procede de fabrication de yogourt.
IT1152778B (it) * 1982-05-27 1987-01-14 Anic Spa Farina fermentata di girasole e metodo per la sua preparazione

Also Published As

Publication number Publication date
AR231374A1 (es) 1984-11-30
KR840006755A (ko) 1984-12-03
ES527794A0 (es) 1985-10-01
EP0111420A3 (en) 1985-01-09
HUT34327A (en) 1985-03-28
CA1204324A (en) 1986-05-13
US4563356A (en) 1986-01-07
AU557264B2 (en) 1986-12-18
AU2199383A (en) 1984-06-14
EP0111420B1 (en) 1986-10-01
EP0111420A2 (en) 1984-06-20
DE3366642D1 (en) 1986-11-06
RO88482A (ro) 1986-01-30

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