http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CO-5221126-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b6f57a8e7d7e2006cf1672554139cb82 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-0108 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y302-01022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-30 |
| filingDate | 2001-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99ad04b66726334650fcb6880ece794d |
| publicationDate | 2002-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CO-5221126-A1 |
| titleOfInvention | METHOD PARTS PREPARATION OF PROTEIN FOOD INGREDIENTS OF SOY AND INGREDIENTS SO OBTAINED |
| abstract | A method for preparing a soy protein food ingredient fermented with lactic acid, which has reduced levels of oligosaccharides that induce flatulence and conserved levels of isoflavones; The method includes the following steps: (a) take an aqueous raw soy material containing soy protein, oligosaccharides that induce flatulence and isoflavones; (b) simultaneously treating the aqueous raw soy material with (1) a source of glycosidase activity effective to hydrolyze oligosaccharides that induce flatulence in fermentable saccharides and (2) a lactic acid producing culture that ferments fermentable saccharides, in which simultaneous treatment is carried out under conditions that promote the activity of glycosidase and the fermentation of lactic acid to produce the soy protein food ingredient with reduced levels of oligosaccharides that induce flatulence and conserved levels of isoflavones, compared to the levels present in the raw soybean material.The method described in Claim 1, wherein the source of glycosidase activity and the lactic acid producing culture are added to the aqueous raw soy material essentially at the same time. in Claim 1, wherein the source of activity of glyosidase is added to the aqueous raw soybean material before adding the lactic acid producing culture.The method described in Claim 1, wherein the oligosaccharides that induce flatulence include raffinose, stachyose and / or mixtures thereof. |
| priorityDate | 2000-04-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.