http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017194994-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dabd41cee077ebb25bfa11a17c30d220 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-37 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8ade7b0593007251211d263c860cb56 |
| publicationDate | 2017-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2017194994-A1 |
| titleOfInvention | Process for producing a defatted fermented soy product, the defatted fermented soy product obtained by the process and its use |
| abstract | The present disclosure concerns a process for producing fermented soy product comprising: providing soy based raw material; extracting oil from the soy based raw material to obtain defatted soy material; adding water such that the defatted soy material has a humidity that is between 20 wt.% and 80 wt.%; adding yeast in a concentration between 0.1 wt.% and 20 wt.% to the defatted soy material to obtain a fermented soy product; and drying the fermented soy product until the fermented soy product has a humidity that is less than 12 wt.%; such that the fermented soy product comprises less than 0,5 wt.% of stachyose and raffinose, more than 18 wt.% of Fructooligosaccharides and less than 24 wt.% carbohydrates. The present disclosure further concerns the fermented soy product obtained be the process and the use of the fermented soy product as an ingredient in food formulations. |
| priorityDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 127.