FR2260956A1 - Bland textured soy protein prodn - by fermenting moistened vegetable par-ticles and adding steam under pressure - Google Patents

Bland textured soy protein prodn - by fermenting moistened vegetable par-ticles and adding steam under pressure

Info

Publication number
FR2260956A1
FR2260956A1 FR7405680A FR7405680A FR2260956A1 FR 2260956 A1 FR2260956 A1 FR 2260956A1 FR 7405680 A FR7405680 A FR 7405680A FR 7405680 A FR7405680 A FR 7405680A FR 2260956 A1 FR2260956 A1 FR 2260956A1
Authority
FR
France
Prior art keywords
fermentation
ticles
prodn
bland
fermenting
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.)
Granted
Application number
FR7405680A
Other languages
French (fr)
Other versions
FR2260956B1 (en
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.)
General Mills Inc
Original Assignee
General Mills Inc
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 General Mills Inc filed Critical General Mills Inc
Priority to FR7405680A priority Critical patent/FR2260956A1/en
Publication of FR2260956A1 publication Critical patent/FR2260956A1/en
Application granted granted Critical
Publication of FR2260956B1 publication Critical patent/FR2260956B1/fr
Granted legal-status Critical Current

Links

Classifications

    • 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
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Vegetable protein particles having a moisture content of 30% are fermented pref. by the addition of yeast. Following fermentation they are treated in a pressure vessel into which steam is introduced. The treated particles are discharged through a narrow orifice at one end of the pressure vessel to become texturized. The methoed is suitable to texturized soy bean, peanut, cottonseed, safflower and sesame seed flour. The fermentation process modifies the oligosaccharides into simple sugars which are in turn converted to alcohol and carbon dioxide. During the pressure treatment the alcohol and CO2 are removed. The process removes the characteristic "sweet" or "beany" flavour of the vegetable protein material. The fermentation takes place with low moisture content thus avoiding the need to dry the slurry associated with previous methods where fermentation took place with excess of water.
FR7405680A 1974-02-20 1974-02-20 Bland textured soy protein prodn - by fermenting moistened vegetable par-ticles and adding steam under pressure Granted FR2260956A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7405680A FR2260956A1 (en) 1974-02-20 1974-02-20 Bland textured soy protein prodn - by fermenting moistened vegetable par-ticles and adding steam under pressure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7405680A FR2260956A1 (en) 1974-02-20 1974-02-20 Bland textured soy protein prodn - by fermenting moistened vegetable par-ticles and adding steam under pressure

Publications (2)

Publication Number Publication Date
FR2260956A1 true FR2260956A1 (en) 1975-09-12
FR2260956B1 FR2260956B1 (en) 1978-01-06

Family

ID=9135158

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7405680A Granted FR2260956A1 (en) 1974-02-20 1974-02-20 Bland textured soy protein prodn - by fermenting moistened vegetable par-ticles and adding steam under pressure

Country Status (1)

Country Link
FR (1) FR2260956A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2334308A1 (en) * 1975-12-08 1977-07-08 Monsanto Co PROCESS FOR THE PREPARATION OF SOY-BASED FOOD PRODUCTS NOT PRODUCING FLATULENCE, AND NEW PRODUCTS THUS OBTAINED
FR2413887A1 (en) * 1978-01-04 1979-08-03 Nestle Sa PROCESS FOR THE ELIMINATION OF FLATULENT SUGARS FROM SOY

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2334308A1 (en) * 1975-12-08 1977-07-08 Monsanto Co PROCESS FOR THE PREPARATION OF SOY-BASED FOOD PRODUCTS NOT PRODUCING FLATULENCE, AND NEW PRODUCTS THUS OBTAINED
FR2413887A1 (en) * 1978-01-04 1979-08-03 Nestle Sa PROCESS FOR THE ELIMINATION OF FLATULENT SUGARS FROM SOY

Also Published As

Publication number Publication date
FR2260956B1 (en) 1978-01-06

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Legal Events

Date Code Title Description
ST Notification of lapse