Fermented protein product
AssigneeHamlet Protein A/S
InventorOle Hansen
Life of this patent
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Abstract
The present invention relates to protein products with improved nutritional value, and enhanced organoleptic properties, and uses thereof. In particular, the present invention provides fermented protein rich products on basis of fermented pulses and yeast, wherein the fermentation is followed by a heating step.
Claims31
A fermented protein product derived from yeast and proteinaceous pulse parts, wherein the protein content of said product is about 25-80% by weight on dry matter basis, and about 1-35% of the protein content is derived from yeast and about 65-99% of the protein content is derived from proteinaceous pulse parts, and wherein the glyceride content is max. 30% by weight, preferably 0.5-23% by weight on dry matter basis, said product comprising the following features:
- the content of at least one anti-nutritional factor selected from the group consisting of trypsin inhibitors, antigens, flatulence-producing oligosaccharides such as α-1,6-galactosides, phytic acid, and lectins is reduced by 50% or more, preferably by 75% or more, more preferably by 90% or more, even more preferably by 95% or more, and most preferably by 99% or more as compared to the unprocessed pulse parts;
- at least one compound selected from the group consisting of 1-pentanol, 1-hexanol, and 1-octen-3-ol is reduced by 50% or more, preferably by 75% or more, more preferably by 90% or more, even more preferably by 95% or more, and most preferably by 99% or more as compared to the unprocessed pulse parts;
- at least one compound selected from the group consisting of 3-hydroxy-2-butanone, 3-methyl-1-butanol, ethyl octanoate, and ethyl decanoate is formed or is increased by 10% or more, preferably 20% or more, more preferably 30% or more, even more preferably 40%, or more, and most preferably 50% or more as compared to the unprocessed pulse parts.
A fermented protein product derived from yeast and proteinaceous pulse parts, wherein the protein content of said product is about 25-80% by weight on dry matter basis, and about 1-35% of the protein content is derived from yeast and about 65-99% of the protein content is derived from proteinaceous pulse parts, and wherein the glyceride content is max. 30% by weight, preferably 0.5-23% by weight on dry matter basis, said product comprising the following features:
- the content of anti-nutritional factors selected from the group consisting of trypsin inhibitors, antigens, flatulence-producing oligosaccharides such as α-1,6-galactosides, phytic acid, and lectins is reduced by 50% or more, preferably by 75% or more, more preferably by 90% or more, even more preferably by 95% or more, and most preferably by 99% or more as compared to the unprocessed pulse parts;
- the content of beany flavour components selected from the group consisting of 1-pentanol, 1-hexanol, and 1-octen-3-ol is max. 10% rpa, preferably not more than 5% rpa, more preferably not more than 3% rpa, and most preferably not more than 1.5% rpa, where rpa is the relative peak area measured by headspace chromatography of the total compounds volatile at 70° C.;
- the content of attractive flavour components selected from the group consisting of 3-hydroxy-2-butanone, 3-methyl-1-butanol, ethyl octanoate, and ethyl decanoate is min. 5% rpa, preferably at least 8% rpa, more preferably at least 10% rpa, even more preferably at least 15% rpa, and most preferably at least 20% rpa, where rpa is the relative peak area measured by headspace chromatography of the total compounds volatile at 70° C.
Dependencies are inferred from the claim text.