http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2219465-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a61c11d10dd703b85946a6f210e064f2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-106 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-37 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 |
| filingDate | 2008-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2759d1669f75740288221bc7cfced6c4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_feabe5638e3d96deb7b7e2fd3f82927b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_323c9d7522a23918ac7ffdcda02a5647 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab0534e2d6d5aaa4de12b6d0797c4f3a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bedcb509d6269ba567e4a969aa62016e |
| publicationDate | 2010-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-2219465-A1 |
| titleOfInvention | Fermented soy-based beverage |
| abstract | The present invention relates to a method of removing off-flavour from a soy protein containing substrate, said method comprising a neutralisation procedure which includes the following steps: - providing a pasteurised or sterilised aqueous liquid containing 0.5-8 wt.% of dissolved soy protein; - inoculating the pasteurised or sterilised liquid with a culture containing an off-flavour removing lactic acid bacteria (LAB) strain capable of metabolising a C 5-C 9n- alkanal and/or trans-2-hexenal, said inoculation optionally occurring after said pasteurised or sterilised liquid has first been fermented with another micro-organism; - fermenting the inoculated aqueous liquid by incubation at a temperature in the range of 20-45 ºC for 0.4-6 hours; wherein less than 600 ppm of lactate is formed during said neutralisation procedure. The present method enables removal of typical soy-related off- notes in a very effective way by employing a LAB strain capable of metabolising a C 5-C 9n-alkanal and/or trans-2-hexenal and by conducting a relatively short fermentation that yields not more than limited quantities of lactate. |
| priorityDate | 2007-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 223.