Fermented pea solubles
AssigneeRoquette Freres
InventorsSophie Huchette-Defretin, Gabriel Macquart
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Abstract
The invention relates to a water-soluble fermented pea extract. The invention also relates to a process for the preparation thereof and to the use thereof in the human and animal nutrition industry as well as in the pharmaceutical, nutraceutical and cosmetics industries.
Claims15
A water-soluble fraction extracted from leguminous plants comprising between 10% and 30% of defructosylated oligosaccharides and between 20% and 40% of proteins, the percentages being expressed in dry weight relative to the total weight of solids.
A process for obtaining a water-soluble fraction extracted from leguminous plants comprising between 10% and 30% of defructosylated oligosaccharides and between 20% and 40% of proteins, said process comprising the following steps:
- 1—Obtaining a water-soluble fraction of leguminous plants,
- 2—Optionally, desalinating the water-soluble fraction,
- 3—Fermenting the water-soluble fraction extracted from leguminous plants using a microorganism of the Bacillus genus, preferably Bacillus subtilis,
- 4—Optionally, eliminating the microorganism,
- 5—Optionally, bacteriologically stabilizing the water-soluble fraction thus obtained.
Dependencies are inferred from the claim text.