[go: up one dir, main page]

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
sunflower seed
acid
lactic acid
seed milk
product containing
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
Application number
ES527794A
Other languages
English (en)
Other versions
ES527794A0 (es
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.)
Sumitomo Chemical Co Ltd
Original Assignee
Sumitomo Chemical Co Ltd
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
Priority claimed from JP57213778A external-priority patent/JPS59102354A/ja
Priority claimed from JP57213779A external-priority patent/JPS59102355A/ja
Application filed by Sumitomo Chemical Co Ltd filed Critical Sumitomo Chemical Co Ltd
Publication of ES527794A0 publication Critical patent/ES527794A0/es
Publication of ES8600012A1 publication Critical patent/ES8600012A1/es
Expired legal-status Critical Current

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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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.
ES527794A 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. Expired ES8600012A1 (es)

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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0483888B1 (en) * 1990-08-13 1995-03-01 Unilever N.V. Process for preparing an aroma product containing alpha-acetolactic acid
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
US6699517B2 (en) 1997-11-28 2004-03-02 Compagnie Gervais Danone Method for preparing food products by fermenting soy milk with streptococcus thermophilus
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
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
US8697169B2 (en) 2004-09-20 2014-04-15 Carlton And United Beverages Limited Methods and compositions for fining beverages
FI20065182A0 (fi) * 2006-03-20 2006-03-20 Elixi Oil Oy Fermentoitu elintarvike
AU2008258267B2 (en) * 2007-06-04 2013-05-16 Danstar Ferment Ag 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
WO2024047084A1 (en) * 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. Fermented plant compositions prepared from integral oilseeds
WO2024047085A1 (en) * 2022-08-31 2024-03-07 Société des Produits Nestlé S.A. Fermented plant compositions containing oil bodies

Family Cites Families (6)

* Cited by examiner, † Cited by third party
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
US3937843A (en) * 1972-12-04 1976-02-10 Laboratorios Del Dr. Esteve Sa Bean-odor-free soy bean product and its production
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

Also Published As

Publication number Publication date
CA1204324A (en) 1986-05-13
AU557264B2 (en) 1986-12-18
RO88482A (ro) 1986-01-30
EP0111420B1 (en) 1986-10-01
US4563356A (en) 1986-01-07
ES527794A0 (es) 1985-10-01
AR231374A1 (es) 1984-11-30
AU2199383A (en) 1984-06-14
DE3366642D1 (en) 1986-11-06
EP0111420A2 (en) 1984-06-20
EP0111420A3 (en) 1985-01-09
KR840006755A (ko) 1984-12-03
HUT34327A (en) 1985-03-28

Similar Documents

Publication Publication Date Title
ES8600012A1 (es) Un metodo para preparar un producto fermentado que contiene acido lactico a partir de leche de semilla de girasol.
Gilliland et al. Instability of Lactobacillus acidophilus in yogurt
Vincent et al. Antibacterial activity associated with Lactobacillus acidophilus
Vujičić et al. Assimilation of cholesterol in milk by kefir cultures
ES2674353T3 (es) Método para preparar cultivos líquidos microbianos que tienen alta estabilidad y actividad fermentativa
DE3274413D1 (en) Method of preparing cultured dairy products
DE3276847D1 (en) Process for preparing yoghurt
GB1110977A (en) Mixed bacterial concentrates for the fermentation of milk
GR3029312T3 (en) Milk starter culture and use thereof for preparing antidiarrhoeal products
Feresu et al. Fate of pathogenic and non‐pathogenic Escherichia coli strains in two fermented milk products
JPH10229819A (ja) ビフィズス菌発酵乳及びその製造法
US3876808A (en) Preparation of a balanced mixed viable bacterial culture
US3326693A (en) Method for manufacturing sour milk and sour milk products
KR890004639A (ko) 유산발효음료의 제조방법
GB1287379A (en) Lactic acid containing fruit and vegetable juices or mashes
JPH07227207A (ja) ビフィズス菌の生残性改善方法
GB1043194A (en) Dehydrated fermented milk products
RU2000109701A (ru) Способ получения молочной кислоты
CN103710283B (zh) 一种发酵乳用高效发酵剂的制备方法
PL442095A1 (pl) Napój fermentowany z serwatki kwasowej i sposób otrzymywania napoju fermentowanego z serwatki kwasowej
NL7606076A (en) Lactic acid bacteria fermented food prod. prepn. - by water extracting cereal germ, then inoculating and fermenting extract with bacteria
GB1474586A (en) Sour milk product production and starter combinations of bacterial strains for use therein
GB840568A (en) Process for preparing yogourt in powdered form
FI66196B (fi) Foerfarande foer framstaellning av torra mjoelksyrabakteriepreparat som aer anvaendbara vid framstaellning av livsmedel
JPS62268A (ja) 変異株ラクトバチルス・ブルガリクス及びその選択方法