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
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.
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)
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)
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 |
-
1983
- 1983-12-05 AU AU21993/83A patent/AU557264B2/en not_active Ceased
- 1983-12-05 HU HU834163A patent/HUT34327A/hu unknown
- 1983-12-05 KR KR1019830005752A patent/KR840006755A/ko not_active Application Discontinuation
- 1983-12-05 RO RO83112749A patent/RO88482A/ro unknown
- 1983-12-05 ES ES527794A patent/ES8600012A1/es not_active Expired
- 1983-12-05 CA CA000442540A patent/CA1204324A/en not_active Expired
- 1983-12-05 AR AR295018A patent/AR231374A1/es active
- 1983-12-06 DE DE8383307420T patent/DE3366642D1/de not_active Expired
- 1983-12-06 US US06/558,664 patent/US4563356A/en not_active Expired - Fee Related
- 1983-12-06 EP EP83307420A patent/EP0111420B1/en not_active Expired
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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