Method for processing oilseed material

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Using bacteria

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

435243, 4241951, 424115, 426 46, 426 44, 426 52, C12P 104, C12N 100, A61K 3578, A23L 1202

Patent

active

061597155

ABSTRACT:
A method for preparing the high protein nutrient from oilseed-based material is provided. The modified oilseed-based material produced by the process can be utilized in a wide variety of applications, including the preparation of fermentation media. The oilseed-based product typically includes at least about 55 wt. % protein (dry basis), low levels of soluble sugars, such as raffinose, stachyose and saccharose and has a FAN content of at least about 15 mg/g. Fermentation media and aqueous nutrient solutions derived from the modified oilseed material are also provided.

REFERENCES:
patent: 1332448 (1920-03-01), Satow
patent: 2967108 (1961-01-01), Smith et al.
patent: 3810997 (1974-05-01), Chien
patent: 3876807 (1975-04-01), Wagner et al.
patent: 3958015 (1976-05-01), Gay
patent: 4028470 (1977-06-01), Hayashi et al.
patent: 4110477 (1978-08-01), Naruse et al.
patent: 4431736 (1984-02-01), Romesser
patent: 4551335 (1985-11-01), Canella et al.
patent: 5100679 (1992-03-01), Delrue
patent: 5244790 (1993-09-01), Kim
Anderson, R. et al., "Compositional Changes in Trypsin Inhibitors, Phytic Acid, Saponins and and Isoflavones Related to Soybean Processing", American Institute of Nutrition, Supplement pp. 581S-588S (1995).
Antony, U. et al., "Effect of Fermentation on the Primary Nutrients in Finger Millet (Eleusine coracana)", J. Agric. Food Chem., 44:2616-2618 (1996).
Cook, P., "Fermented foods as biotechnological resources", Food Research International, 27:309-316 (1994).
Demetrakakes, P., "Quality for the ages", Food Processing, pp. 61-62; 65-66 (Sep. 1996).
de Reu, J. et al., "Protein Hydrolysis during Soybean Tempe Fermentation with Rhizopus oligosporus", J. Agric. Food Chem., 43:2235-2239 (1995).
Duszkiewicz-Reinhard, W. et al., "Reduction of Stachyose in Legume Flours by Lactic Acid Bacteria", Jour. of Food Sci., 59:115-117 (1994).
Ebine, H., "Fermented Soybean Foods", Asian Conference, No. 10 (1976).
Ebune, A. et al., "Effects of Phosphate, Surfactants and Glucose on Phytase Production and Hyrrolysis of Phytic Acid in Canola Meal by Aspergillus Ficuum During Solid-State Fermentation", Bioresource Technology, 54:241-247 (1995).
Ebune, A. et al., "Production of Phytase During Solid State Fermentation Using Aspergillus Ficuum NRRL 3135 in Canola Meal", Bioresource Techology, 53:7-12 (1995).
Efiuvwevwere, B. et al., "Influence of Fermentation Time and an "Indigenous Tenderiser" (Kanwa) on the Microbial Profile, Chemical Attributes and Shelf-Life of Rice Masa (a Nigerian Fermented Product)", J. Sci. Food Agric., 71:442-448 (1996).
Frias, J. et al., "Natural Fermentation of Lentils. Influence of Time, Flour Concentration, and Temperature on the Kinetics of Monosaccharides, Disaccharide, and .alpha.-Galactosides", J. Agric. Food Chem., 44:579-584 (1996).
Fukushima, D.,"Soy Proteins for Foods Centering around Soy Sauce and Tofu", pp. 346-354 (Mar. 1981).
Golbitz, F., "Traditional Soyfoods: Processing and Products", American Institute of Nutrition, Supplement, pp. 570S-572S (1995).
Hachmeister, K. et al., "Tempeh: A Mold-Modified Indigenous Fermented Food Made from Soybean and/or Cereal Grains", Critical Reviews in Microbiology, 19(3):137-188 (1993).
Han, Y. et al., "Traditional Korean Fermented Foods (Review).", Chem.Mikrobiol. Technol. Lebensm., 15 (5/6):150-160 (1993).
Kim et al., "Taste Components of Soy Sauce Manufacturing by Bacillus Species SSA3-2M1 and Fused ST723-F31", Jour. of Microbio. and Biotech., 6:202-208 (1996).
Kim et al., Volatile Components in the Soy Sauce Manufactured by Bacillus Species and Fused Yeast, Jour. of Microbio. and Biotech., 6:194-201 (1996).
Kumar, G. et al., "The effects of temperature and manganese on the natural fermentation of whole wheatflour", Food Microbiology, 13:149-157 (1996).
Liu, K., "Fermented Oriental Soyfoods", SOYBEANS Chemistry, Technology, and Utilization, pp. 273-281 (1997).
Luh, K., "Industrial production of soy sauce", Journal of Industrial Microbiology, 14:467-471 (1995).
Maia, A. et al., "Protection of the Intracellular Trehalose Content by Corn and Soy Flours in Alcohol Fermentation", Biotechnology Letters, 15:715-720 (Jul. 1993).
Maruo, B. et al., "Industrial Application of B. subtilis", Bacillus subtilis: Molecular Biology and Industrial Application, pp. 143-161 (1989).
Mitra, P. et al., "Production of Proteolytic Enzymes by Solid State Fermentation--An Overview", Jour. of Sci. & Ind. Research, 55:439-442 (May-Jun. 1996).
Nout, M., "Fermented foods and food safety", Food Research International 27:291-298 (1994).
Ohta, T. et al., Manufacturing New-type Fermented Soybean Food Product Employing Bacillus natto Parts 1 & 2, Report of the Food Research Institute No. 18, (Mar. 1964). (With English Abstrate).
Prescott, et al., "Natto", Ind. Microbiology, 4th Ed. pp. 520-521 (1982).
Rexen, B., "Application of Enzymes in Feedstuff Industry", Role and Utilization of Enzymes, 4.2.3, (1978).
Roling, W. et al., "Comparison between Traditional Soy Sauce (Kecap) Fermentation in Indonesia", Journal of Fermentation and Bioengineering, 81:275-278 (1996).
Rozan, P. et al., "Detoxication of rapeseed meal by Rhizopus Oligosporus sp-T3: A first step towards rapeseed protein concentrate", Intern. Jour. of Food Sci. and Tech., 31:85-90 (1996).
Ruiz-Teran, F. et al., "Chemical and Enzymic Changes During the Fermentation of Bacteria-Free Soya Bean Tempe", J. Sci Food Agric., 71:523-530 (1996).
Wang, H. et al., "Oriental Fermented Foods", Industrial Microbiology, pp. 492-538 (date unknown).
Wang, H. et al., "Isoflavone Content in Commercial Soybean Foods", J. Agric. Food Chem. 42:1666-1673 (1994).
Wattanapat, R. et al., "Kinetics of Acid Hydrolysis of Defatted Peanut Flour", Jour. of Food Sci., 59:621-625 (1994).
Beuchat, L., "Fermented Soybean Foods", Food Technolocy, vol. 38, No. 6, pp. 64-70 (Jun. 1984).
Parrado, J. et al., "Production of Soluble enzymatic Protein Hydrolysate from Industrially Defatted Nondehulled Sunflower Meal", J. Agric. Food Chem., vol. 39, No. 3, pp. 447-450 (1991).
Snyder, H. et al., "Soybean Utilization", Van Nostrand Reinhold Company, New York, XP-002115478, pp. 236-237 (1987).
Tsen, H. et al., "Changes of enzymic activities and biochemical constituents during the fermentation of defatted soybean meal with Rhizopus thailandensis", Journal of the Chinese Agricultural Chemical Society, vol. 23, No. 1/2 1 page (1985).
Whitaker, J., "Biochemical Changes Occurring During The Fermentation of High-Protein Foods", Food Technology, vol. 32, No. 32, No. 5, pp. 175-180 (May 1978).

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Method for processing oilseed material does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for processing oilseed material, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for processing oilseed material will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-215561

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.