• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    IMPROVED PROCESS FOR THE PREPARATION OF FERMENTED SOY FLOUR. The present invention relates to an improved method for the production of fermented soy flour, in which the fermentation process and the drying process are carried out separately in the production of the fermented soy flour. The method for preparing fermented soy flour of the present invention makes it possible to avoid contamination with various germs, while simultaneously reducing the time required for its preparation, compared to the conventional method. Accordingly, the method of the present invention can be widely used to prepare fermented soy flour more economically. [Representative figure] Figure 2.
    公开号:BR102015010554B1
    申请号:R102015010554-1
    申请日:2015-05-08
    公开日:2021-02-17
    发明作者:Kyung Il Kang；Su Jin Heo；Seong Jun Cho；Taek Beom Kim；Seung Won Park
    申请人:Cj Cheiljedang Corporation；
    IPC主号:
    专利说明:

    [0001] [001] [TECHNICAL FIELD]
    [0002] [002] The present invention concerns an improved method for the production of fermented soy flour and, more particularly, an improved method for the production of fermented soy flour which carries out the fermentation process and the drying process separately in the production of fermented soy flour.
    [0003] [003] [PREVIOUS TECHNIQUE]
    [0004] [004] Since diseases, such as bovine spongiform encephalopathy, which are fatal to humans, have been determined to be caused by animal protein ingredients that are added to animal feed, there has been a rapid worldwide movement so replacing animal proteins with plant proteins. A typical example of such a vegetable protein may comprise a soy flour. Soy flour refers to fat-free shell components from soy. In general, it is known that a soy flour contains 9.5% water, 49.4% crude protein, 22.1% inverted sugar and 27.2% water-soluble nitrogen. However, soy flour has substantially the same disadvantages as most vegetable proteins. Specifically, soy flour has a relatively low protein content compared to animal protein, the composition of essential amino acids required for livestock is insufficient compared to that of animal protein and the content of some vitamins, minerals and UGF (factor unknown growth) is not excellent. In addition, it contains several anti-nutritional factors (ANF), so digestibility is inhibited when used in diets. In particular, anti-nutritional factors, such as a trypsin inhibitor, exhibit a growth-inhibiting effect, decreasing digestibility, of young livestock. Therefore, the amount of soy flour added to the feed for young livestock is limited.
    [0005] [005] Several studies were carried out in order to solve the aforementioned problems of soy flour. A variety of products have been developed in which soy flour problems have been solved, for example, concentrated soy protein, purified soy protein, fermented soy flour and the like. However, concentrated soy protein and purified soy protein are difficult to use in feed, due to their high production costs. Therefore, fermented soy flour is used as feed. Fermented soy flour is produced by fermenting soy flour. Soy flour has advantages in that it adds an animal protein in the fermentation process, the content of the aforementioned anti-nutritional factor is significantly reduced and other proteins or carbohydrates are liable to decompose by enzymes, thus creating a shape that is easily digestible by enzymes. Therefore, soy flour is widely used as a feed material and as a food additive.
    [0006] [006] However, in order to produce a fermented soy flour, an apparatus for the soy flour must be provided and an excessive fermentation and drying time is necessary, thus increasing the production costs of the fermented soy flour. In particular, compared to conventional methods in which the soy flour is dried and milled and then used as feed material or as a food additive, an excessive amount of time is used to dry the fermented soy flour as water is added soy flour to maintain a moisture content between 30% and 80% for fermentation and additional time for soy flour fermentation. To overcome this disadvantage, several studies have been carried out. As a result, techniques have been developed capable of producing a fermentation microorganism that has specific effects on the fermentation of soy flour and a reduction in the fermentation time of soy flour. For example, in the publication of Korean patent application no. 2011- 0027535 describes a technique for decreasing the fermentation time of soy flour with the strain Bacillus subtilis TP6.
    [0007] [007] Therefore, techniques have been developed capable of shortening the fermentation time in the production of fermented soy flour, although techniques have not yet been developed to reduce the drying time of fermented soy flour.
    [0008] [008] Using the fermented soy flour production processes developed to date, fermented soy flour is subjected to drying by introducing outside air into the fermentation apparatus immediately after fermentation. The fermentation apparatus contains an excessive moisture content in addition to the moisture in the fermented soy flour, so it takes a long time to remove the moisture. Strategies were made to reduce the time required for drying fermented soy flour by transferring the fermented soy flour from the fermentation apparatus to a separate drying apparatus and then subjecting it to drying. However, since the soy flour, immediately after the end of fermentation, contains an excessive moisture content, this proved to be problematic since the soy flour clung to the conveyor or transfer channel, blocking the transfer route.
    [0009] [009] Given these circumstances, the present applicants have carried out numerous and intensive research in order to develop methods capable of reducing the drying time of fermented soy flour during the production of fermented soy flour. As a result, the applicants concluded that, in the event that fermented soy flour is transferred by eddy currents while maintaining the moisture content in fermented soy flour at 28% or less, fermented soy flour can be easily transferred to the drying apparatus and subjected to drying in the drying apparatus, thus reducing the drying time. The present invention has been completed on the basis of this discovery.
    [0010] [010] [DESCRIPTION OF THE INVENTION]
    [0011] [011] [TECHNICAL PROBLEM]
    [0012] [012] An object of the present invention is to provide a method for the production of fermented soy flour which includes a fermentation step of a soy flour, a step of eddy currents transfer of the fermented soy flour to the apparatus drying and drying step of the fermented soy flour in the drying apparatus.
    [0013] [013] [TECHNICAL SOLUTION TO THE PROBLEM]
    [0014] [014] The present applicants carried out several researches in order to develop a method that could reduce the drying time of soy flour in the production of fermented soy flour and devised the method that consists of separating the fermentation step and the drying step . Since the fermentation apparatus that carries out the fermentation step maintains the internal moisture content at a very high level, it is inevitable that it will take a long time to dry the soy flour in the fermentation apparatus. Therefore, the applicants tried to reduce the drying time by transferring the fermented soy flour to a separate drying apparatus and drying it there. However, since the soy flour contains an excessive moisture content immediately after the end of fermentation, it adheres to a contact surface of the transfer device, such as a transport tube, so the transfer is not carried out in any way. a smooth way. Therefore, several studies have been carried out in order to solve these disadvantages. As a result, the applicants confirmed that, in case of using the eddy current transfer method with pre-drying of the fermented soy flour under conditions that do not allow more fermentation, maintaining the temperature between 25ºC and 30ºC and a moisture content at 32% (w / w) or less, the fermented soy flour can be transferred smoothly to the drying apparatus.
    [0015] [015] In addition, the eddy current transfer method can prevent fermented soy flour that has a high moisture content from adhering to the contact surface of the transfer device. However, in the event that the fermented soy flour contains an excessive moisture content, it is not possible to prevent it from adhering to the contact surface of the transfer device. Therefore, as a result of determining the critical moisture content level of fermented soybeans for which the eddy current transfer method can be applied through the pre-drying step, it was confirmed that when the flour moisture content fermented soybean is kept at 32% or less, so it is possible to prevent fermented soybeans from adhering to the contact surface of the transfer device.
    [0016] [016] Therefore, when the eddy current transfer method is used while maintaining the moisture content of the fermented soy flour at 32% or less through the pre-drying step, then the fermented soy flour can be transferred to the drying apparatus. As a result, the drying time for fermented soy flour has been reduced, thereby increasing the productivity of fermented soy flour production.
    [0017] [017] According to a variant to achieve the object described above, the present invention provides a method for the preparation of fermented soy flour which includes (a) a fermentation step of a soy flour; (b) a step of transferring eddy currents from the fermented soy flour to a drying apparatus and (c) a step of drying the fermented soy flour in the drying apparatus.
    [0018] [018] The term "soy flour fermentation step", as used herein, means a process consisting of (a1) a step of adding water to a soy flour and treating it thermally; (a2) a step of inoculating the soybean flour thermally treated with a fermentation microorganism and (a3) a step of fermenting the soybean flour inoculated with a fermentation microorganism to obtain the fermented soy flour.
    [0019] [019] First, the heat treatment step included in the process described above removes several germs present in the soy flour and also denatures proteins present in the soy flour, for this reason capable of promoting the growth of the fermentation microorganism to inoculate subsequently. If the water addition step is omitted before the heat treatment, the problem of removing too much water present in the soy flour during the heat treatment may occur. Thus, although the fermentation microorganism is inoculated, fermentation is not carried out and part of the soy flour is carbonized. The amount of water to be added is not particularly limited as long as it can exhibit the effect described above. However, specifically, it is possible to add water in such a way that the moisture content of the soy flour is between 30% and 80%. More specifically, it is possible to add water in such a way that the moisture content of the soy flour is between 30% and 70%. Even more specifically, it is possible to add water in such a way that the moisture content of the soy flour is between 40% and 60%.
    [0020] [020] In addition, the heat treatment step can be carried out, as long as it can exhibit the effect described above, using steam or overheated steam so that the moisture present in the soy flour is not lost. The temperature and time for the heat treatment step are not particularly limited, but it is possible to treat with steam at a temperature between 70 ° C and 130 ° C or with overheated steam at a temperature between 200 ° C and 300 ° C for several seconds to several hours. More specifically, it can be treated with steam at a temperature between 70ºC and 130ºC for 1 to 0 minutes. Even more specifically, it can be treated with steam at a temperature between 80 ° C and 121.1 ° C for 10 to 30 minutes.
    [0021] [021] When performing the heat treatment, when the temperature of the heat treatment is low or the treatment time is short, there will be a problem with the sterilization of several germs that may not have been carried out effectively or the subsequent fermentation process will not proceed smoothly . When the heat treatment is carried out at a high temperature or for too long, then a problem may occur due to the fact that digestibility is reduced due to the denaturation of proteins in the soy flour, thus decreasing the quality of the final product.
    [0022] [022] Then, the step of inoculating the fermentation micro-organism included in the process described above is carried out by inoculating the heat-treated soy flour with a suitable fermentation micro-organism, in which the fermentation micro-organism is not particularly limited, for example, being It is possible to use lactic acid bacteria or Bacillus bacteria alone or in combination. More specifically, it is possible to use Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Bacillus subtilis, Bacillus cereus, Bacillus megaterium or Bacillus c / ausii, alone or in combination.
    [0023] [023] Furthermore, before inoculation of the fermentation microorganisms, it is still possible to include a step of cooling the heat-treated soy flour to a temperature suitable for the proliferation of the fermentation microorganism. The cooling temperature is not particularly limited, for example, between 30 ° C and 50 ° C, more specifically, between 35 ° C and 45 ° C and, even more specifically, 37 ° C. Furthermore, the method of cooling is not particularly limited, but can be carried out using a cooling device, such as a conveyor type cooling device.
    [0024] [024] Furthermore, the inoculation dose of the fermentation micro-organism is not particularly limited, although the strains can be inoculated in such a way that the number of cells contained in the soybean immediately after inoculation is between 105 and 109 CFU / g . When inoculation is carried out in a smaller amount than the previous interval, it takes a long time to ferment the soy flour and the incubation time for production is long. Furthermore, it is very likely to be contaminated with various germs. When the inoculation is carried out in an amount greater than that mentioned in the previous interval, then the fermentation time can be considerably reduced, but there is a disadvantage that constitutes a burden in the production of seeds for inoculation.
    [0025] [025] Finally, the fermentation step included in the process described above can be carried out by means of culture in an incubator, without applying a separate medium to the soy flour inoculated with the fermentation microorganism described above. The incubator that can be used here is not particularly limited, for example, it is possible to use a filled bed fermenter. More specifically, it is possible to use a batch-type aeration fermenter, a closed-type fermenter, a continuous aeration fermenter and the like.
    [0026] [026] Furthermore, fermentation conditions are not particularly limited, for example, fermentation can be carried out at a temperature between 20ºC and 50ºC for 12 to 72 hours, more specifically, between 30ºC and 45ºC for 12 to 48 hours and, even more specifically, at 37 ° C for 24 hours.
    [0027] [027] The term "eddy currents transfer step from fermented soy flour to a drying apparatus", as used herein, means a step of transferring fermented soy flour to a drying apparatus using a transfer apparatus with eddy currents. The term "eddy current transfer device", as used herein, means a device capable of inducing a pressure difference using the electric motor and the vacuum pump to carry out eddy current transfer, which is the relevant method for material transfer.
    [0028] [028] In the present invention, the eddy current transfer apparatus comprises an electric motor, a Roots fan and a transfer tube, the end of which on one side of the transfer tube is connected to the fermentation device and the other end it is configured to be connected to a cyclone, which is an intermediate storage device, connected to the drying device (see figure 1). Figure 1 is a schematic diagram showing an example of an eddy current transfer device of the present invention. When the Roots fan is in operation, a negative pressure is formed in the cyclone and the fermented soy flour present in the fermentation apparatus is introduced into the cycle through a transfer tube. The transferred fermented soy flour can be dried by transport to the drying apparatus.
    [0029] [029] In addition, for a smoother transfer, the moisture content of the fermented soy flour can be adjusted through the pre-drying procedure. Specifically, the moisture content can be adjusted to a value between 25% and 32%. More specifically, the moisture content can be adjusted to a value between 25% and 28%. At this time, the means for adjusting the moisture content are not particularly limited, for example, but this can be done by an air conditioning fan (turbo fan). For example, the air inlet feeder supplied with the fermentation plant is opened and the air conditioning fan connected to the feeder is started. Thus, the hot air that has passed through the heat exchanger is introduced into the internal part of the fermentation apparatus through the feeder in order to discharge the moisture in the fermentation material to the outside and adjust the moisture content.
    [0030] [030] The term "drying step for fermented soy flour in the drying apparatus", as used herein, means a step of applying fermented soy flour to the drying and drying apparatus for fermented soy flour. At this time, the moisture content present in the final dry fermented soy flour can be, although not particularly limited, for example, from 3.9% to 10%, more specifically, from 3.9% to 9.7% and , even more specifically, 8.4%.
    [0031] [031) Drying conditions are not particularly limited, although drying can be carried out at a temperature between 75 ° C and 90 ° C for 10 to 35 minutes. In addition, drying can be carried out using a continuous multi-chamber drying device. Specifically, the interior is divided into three zones (zone no. 1, no. 2 and no. 3), each zone provided with a heating tube, which is an auxiliary heating source. Drying can be carried out by the continuous drying device of the multi-chamber type, which can precisely control the temperature of each zone. For example, if the multi-chamber type continuous drying appliance is used, the fermented soy flour can be dried keeping the temperature in zone 1 from 68 ° C to 76 ° C.
    [0032] [032) The method for preparing the fermented soy flour provided by the present invention can be applied to the process for the production of a fermented soy flour using the continuous apparatus. For example, it is possible to use the process for the production of fermented soy flour, as shown in figure 2. Specifically, when the soy flour is loaded into the silo, the soy flour is transferred to the steam cooker, hydrolyzed and heat treated. The heat-treated soy flour is moved in the fermentation chamber using a cooling conveyor in the fermentation chamber, fermentation is carried out by inoculating the soy flour with the fermentation micro-organism. After the fermentation process is complete, the fermented soy flour is subjected to pre-drying, transferred to a fluidized bed dryer through a transfer device with eddy currents and subjected to drying. The dried fermented soy flour is transferred to a balance tank and then transferred to the FSF silo through a super-mill. It is then packaged and marketed.
    [0033] [033) The production of fermented soy flour by the continuous process allows a reduction in the drying time of fermented soy flour due to the eddy current transfer device and the drying device connected to it, compared to the use of a conventional process.
    [0034] [034] [ADVANTAGE EFFECTS OF THE INVENTION]
    [0035] [035] Using the method for preparing fermented soy flour in accordance with the present invention, the time required for the preparation process can be reduced, while preventing contamination with various germs, when compared with the conventional method. Accordingly, the method of the present invention can be widely used to prepare fermented soy flour in a more economical manner.
    [0036] [036] [SHORT DESCRIPTION OF THE FIGURES]
    [0037] [037] Figure 1 represents a schematic diagram showing a variant of the eddy current transfer device according to the present invention.
    [0038] [038] Figure 2 represents a schematic diagram showing the configuration of a process that can be applied to the method for the preparation of fermented soybeans according to the present invention.
    [0039] [039] Figure 3 represents a schematic diagram showing the configuration of a conventional process for the preparation of fermented soy flour.
    [0040] [040] [BEST MODE OF CARRYING OUT THE INVENTION]
    [0041] [041] Hereinafter, the present invention will be described in more detail on the basis of the following examples. However, these examples are only intended to describe in order to illustrate the invention and not to limit the scope of the present invention to these examples.
    [0042] [042] Example 1: solid state fermentation of soy flour
    [0043] [043] To 100 g of soy flour, water was added to adjust the moisture content of the soy flour to a value between 45% and 46% and then it was heat treated at a temperature between 90ºC and 95ºC for 20 to 30 minutes. The heat-treated soy flour was cooled, inoculated with 5 ml to 20 ml of Bacillus subtilis TP6 culture (KFCC 11343P) and then subjected to solid fermentation at 37 ° C for 24 hours.
    [0044] [044] Example 2: Determination of transfer conditions with eddy currents from fermented soy flour
    [0045] [045] Transfer conditions with eddy currents were established using the solid state fermented soy flour prepared in example 1.
    [0046] [046] Specifically, the solid state fermented soy flour of example 1 was treated with hot air between 70 ° C and 80 ° C for 60 to 90 minutes and then a forced air pass was made. Then, with or without stirring, the temperature was adjusted to 25ºC to 30 ° C and the moisture content to 28%, 32%, 35% and 40%, respectively, to obtain the fermented soy flour. Subsequently, during eddy currents transfer of the respective fermented soy flour, with an adjusted moisture content, through a transfer tube, the transfer capacity was compared, the possibility of a transfer tube closing device and the possibility of transfer with eddy currents (table 1). At this time, the relative humidity inside the fermentation apparatus where the fermentation took place was adjusted to a range between 50% and 60%.
    [0047] [047] [Table 1]
    [0048] [048] As shown in table 1, it was confirmed that when the water content in fermented soy flour is 32% or less and the transfer capacity is greater than 4 tons per hour, it is possible to apply the method of eddy current transfer.
    [0049] [049] Example 3: Determination of drying conditions for fermented soy flour
    [0050] [050] Using the continuous pilot drying apparatus, the conditions for sterilization and drying were determined. Specifically, the solid state fermented soy flour of example 1 was artificially inoculated with 1.0 to 109 to 2.0 to 109 cfu / g of indicator organisms and stirred with hot treatment air at 70 ° C to adjust the moisture content in 32% fermented soy flour. The adjusted fermented soy flour was placed in the continuous pilote drying apparatus, kept at an inlet quantity of 2.0 kg / h, dried, with movement, at a temperature between 70ºC and 90ºC for 0 to 60 minutes and cooled. Then, the moisture content, the protein denaturation level (KOH (%)) and the level of sterilization in an indicator organism (Log) present in the dry fermented soy flour were measured and compared (table 2).
    [0051] [051] [Table 2]
    [0052] [052] Quality comparison of dry fermented soy flour according to the drying conditions of fermented soy flour
    [0053] [053] As shown in Table 2, it was confirmed that, even when subjected to drying at a temperature of 70ºC, it is possible to satisfy an adequate moisture content (10% or less), but the necessary drying time and the level sterilization of indicator organism fall short of the goal. That is, it was possible to observe that, when drying at a temperature of 70ºC, an adequate level of sterilization of the indicator organism was not exhibited until a drying time of at least 40 minutes or more, so a time of excessive drying.
    [0054] [054] However, it was confirmed that when the temperature of the fermentation material is between 75 ° C and 90 ° C and, more specifically, between 75 ° C and 80 ° C, the moisture content, the level of protein denaturation and the level of sterilization of the indicator organism present in the fermented soy flour was adequate.
    [0055] [055] Therefore, it was possible to observe that the drying of the fermented soy flour is preferably carried out at a temperature between 75ºC and 90ºC for 1 to 35 minutes.
    [0056] [056] Example 4: evaluation of the drying process using a continuous drying apparatus
    [0057] [057] The solid state fermented soy flour of example 1 was artificially inoculated with 1.0 to 109 to 2.0 to 109 cfu / g of indicator organism and stirred under treatment with hot air at 70ºC, obtaining if so, fermented soy flour with a moisture content between 28.2% and 35.4%. The fermented soy flour was dried using a continuous drying apparatus designed so that its interior was divided into three zones (zone no. 1, zone no. 2 and zone no. 3) and the temperature of the fermentation material for the flour. dry soybeans in each zone were precisely controlled with a multi-chamber type that includes one heating tube per zone as an auxiliary heating source. At this time, the retention time for all zones was 10 minutes. The moisture content present in the fermented soy flour, the denaturation level (KOH (%)) of the protein and the level of sterilization (Log) of the indicator organism were measured and compared (table 3).
    [0058] [058] [Table 3]
    [0059] [059] Quality comparison of dry fermented soy flour using continuous drying apparatus
    [0060] [060] As shown in table 3, the temperature of the fermentation material in zone 1 between the internal fermentation material temperatures of the continuous drying apparatus was very important for satisfying the condition of obtaining the necessary moisture content, the level of denaturation (KOH (%)) of the protein and the level of sterilization (Log) of the indicator organism in fermented soy flour.
    [0061] [061] That is, as shown in test groups 21 and 22, when the temperature of the fermentation material in zone # 1 was between 55 ° C and 60 ° C, the moisture content and the level of protein denaturation exhibited a satisfactory level, whereas the level of sterilization of the indicator organism showed a value of 1.0 or less, so sterilization was not sufficient.
    [0062] [062) Therefore, in order to obtain the moisture content, the level of protein denaturation (KOH (%)) and the level of sterilization of indicator organisms (Log) required from the fermented soy flour prepared by the method of the present invention, it was confirmed that the temperature of the fermentation material in zone no. 1 should preferably be between 68ºC and 76ºC.
    [0063] [063) Example 5: productivity of fermented soy flour according to the introduction of the continuous drying apparatus
    [0064] [064) Due to the separation of solid state fermentation and the drying process for fermented soy flour according to the introduction of the continuous drying apparatus, as used in example 4, the innovative time reduction of processes was compared fermentation and drying, improving productivity and reducing costs.
    [0065] [065) [Table 4]
    [0066] [066) Effect of the improvement in productivity in the preparation of fermented soy flour according to the use of the continuous drying apparatus
    [0067] [067] As shown in table 4, when the solid state fermentation and drying processes for the fermented soy flour were separated by adjusting the fermented material with a moisture content suitable for eddy current transfer after fermentation in state solid, effects such as a 32% increase in productivity, savings in terms of utilities and reduced rate of protein denaturation were achieved and, thus, it was possible to economically prepare a high quality fermented soy flour.
    [0068] [068] This can solve the problems that cause a reduction in the rate of operation of the fermentation equipment and an increase in the production costs associated with the conventional process for the production of fermented soy flour and that make the product quality non-uniform, due to the imbalance of partial air conditioning in the light makes characteristics of the fermentation apparatus. It also has the advantage of preventing damage and aging in the equipment due to overload during drying using a fermentation device, thus reducing maintenance costs and extending service time.
    权利要求:
    Claims (14)
    [0001]
    Method for the preparation of fermented soy flour, characterized by comprising: (a) fermenting soy flour; (a4) pre-drying of the fermented soy flour to reach a moisture content of 25 to 32%; (b) transfer the pre-dried fermented soy flour with eddy currents to a drying device and (c) drying the fermented soy flour in the drying apparatus.
    [0002]
    Method according to claim 1, characterized in that step (a) comprises (a1) adding water to the soy flour followed by a heat treatment; (a2) the inoculation of the heat-treated soy flour with a fermentation microorganism and (a3) the fermentation of the soy flour inoculated with the fermentation micro-organism in a solid medium to obtain the fermented soy flour.
    [0003]
    Method according to claim 2, characterized in that step (a1) is carried out by adding water in such a way that the moisture content of the soy flour is between 30% and 80%.
    [0004]
    Method according to claim 2, characterized in that step (a1) is carried out by treatment with steam at a temperature between 70 ° C and 130 ° C or with overheated steam at a temperature between 200 ° C and 300 ° C.
    [0005]
    Method according to claim 2, characterized in that it further comprises cooling the soy flour to 30 ° C to 50 ° C, between step (a1) and step (a2).
    [0006]
    Method according to claim 2, characterized in that step (a2) is carried out by inoculating the soy flour with a fermentation microorganism selected from the group consisting of Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Bacillus subtilis, Bacillus cereus, Bacillus megaterium, Bacillus clausii and a combination thereof.
    [0007]
    Method according to claim 2, characterized in that step (a2) is carried out by inoculating the soy flour with the fermentation microorganisms so that the number of cells of the microorganism present in the soy flour is from 105 to 109 CFU / g .
    [0008]
    Method according to claim 2, characterized in that step (a3) is carried out by fermenting the soy flour at a temperature between 20 ° C and 50 ° C for 12 to 72 hours.
    [0009]
    Method according to claim 9, characterized in that the moisture content of the fermented soy flour is adjusted by applying hot air between 70ºC and 80ºC for 60 to 90 minutes.
    [0010]
    Method according to claim 1, characterized in that step (c) is carried out by drying the fermented soy flour at a temperature between 75 ° C and 90 ° C for 10 to 35 minutes.
    [0011]
    Method according to claim 1, characterized in that step (c) is carried out in a continuous drying apparatus of the multi-chamber type.
    [0012]
    Method according to claim 12, characterized in that the continuous drying apparatus of the multi-chamber type is a drying apparatus divided into three zones (zone no. 1, no. 2 and no. 3), which includes a heating tube for each zone , as an auxiliary heating source, and that precisely adjusts the temperature of each zone.
    [0013]
    Method according to claim 13, characterized in that, when using the continuous drying apparatus of the multi-chamber type, the drying is carried out maintaining the temperature of the fermentation material in zone No. 1 at a temperature comprised between 68ºC and 76ºC.
    [0014]
    Method according to claim 1, characterized in that the final moisture content of the fermented soy flour is between 3.9% and 10%.
    类似技术:
    公开号 | 公开日 | 专利标题
    BR102015010554B1|2021-02-17|improved process for preparing fermented soy flour
    ES2742889T3|2020-02-17|Bacillus sp. with improved productivity of fermented soybean meal and process of producing fermented soybean meal by using it
    US8283147B2|2012-10-09|Pancreatin and method for reducing the viral and microbial contamination of pancreatin
    KR101372200B1|2014-03-14|Lactobacillus plantarum SY99 and Use Thereof
    CA1053166A|1979-04-24|Process for producing koji for fermented food products
    CN108103128A|2018-06-01|A kind of preparation method for the lactein for being used to treat grice diarrhoea
    KR20150130066A|2015-11-23|A Composition for poultry comprising fermented broth of Lactic acid bacteria and method for manufacturing the same
    CN105076690B|2018-05-08|A kind of production method of high-lysine and methionine fermented bean dregs
    BR112014009984B1|2021-03-30|METHOD OF PREPARATION FOR FERMENTED CORN GLUTEN FOR FOOD WITH AN INCREASED PROTEIN CONTENT COMPARED TO THE PREVIOUS FERMENTATION
    JP2000093166A|2000-04-04|Bacillus bifidus growth promoting substance derived from albumen, and food containing the substance
    KR101516737B1|2015-05-06|Method for producing mixed feed using waste eggs
    ES2426579T3|2013-10-24|Method for the preparation of kefir grains and the application to an apparatus for the preparation of soups for livestock animals
    BR112020003916A2|2020-09-08|innovative bacillus amyloliquefaciens strain and method for preparing fermented soy product using the same
    Jianmin et al.2017|Effect of Lactobacillus acidophilus 1. 1878 on slgA Content in the Intestinal Mucous and Antioxidant Capacity of Broiler Chicks
    WO2015193845A1|2015-12-23|Acidophilic yoghurt
    ES2261059A1|2006-11-01|Food products, contain spores of cellulolytic microorganisms selected from ruminal flora
    SU1456467A1|1989-02-07|Strain of lactobacillus acidophilus bacteria used in whole milk substitute production
    Venter2019|There is nothing new under the sun |
    Ibrahim et al.2018|IMPACT OF DEHYDRATION ON PHYSIC-CHEMICAL PROPERTIES OFYOGHURT AND LACTIC ACID BACTERIA ACTIVITY
    Bavarian et al.2010|Effect of different somatic cell levels on nitrogen components of yoghurt milk and probiotic set yoghurt during storage life
    RU2353094C2|2009-04-27|Method of production capsulated dry starter material "narine-1"
    CZ2018101A3|2018-10-31|Microorganism strains Lactobacillus Plantarum LS/07 CCM 7766, and a product containing these strains
    HARIMURTI et al.0|The Effect of Encapsulated Indigenous Probiotics Bacteria Supplementation on Broiler Gut Health
    CZ2015407A3|2017-01-04|Acidophilus yoghurt
    PL159440B1|1992-12-31|Method of obtaining a fodder semiproduct
    同族专利:
    公开号 | 公开日
    EP2941967B1|2017-09-27|
    TW201545661A|2015-12-16|
    KR101833093B1|2018-04-16|
    TWI574630B|2017-03-21|
    CN105076687B|2019-10-18|
    BR102015010554A2|2015-12-15|
    EP2941967A1|2015-11-11|
    DK2941967T3|2018-01-08|
    US10136661B2|2018-11-27|
    WO2015170855A1|2015-11-12|
    US20160015055A1|2016-01-21|
    PT2941967T|2017-12-26|
    CN105076687A|2015-11-25|
    AR100350A1|2016-09-28|
    NO2941967T3|2018-02-24|
    JP2015213504A|2015-12-03|
    JP5913686B2|2016-04-27|
    MY172601A|2019-12-05|
    KR20150129238A|2015-11-19|
    ES2653793T3|2018-02-08|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    JP2774899B2|1992-03-25|1998-07-09|京都府|Production method of feed for cultured fish|
    CN2138113Y|1992-09-25|1993-07-14|贾义旭|Crops piling up machine by whirling air blow|
    JPH06206786A|1993-01-12|1994-07-26|Kougi Kk|Apparatus for fermenting and drying undried waste|
    KR100372159B1|2000-05-19|2003-02-14|주식회사 바이오알앤즈|A method for preparing feed additive and feed additive there from|
    US20080044501A1|2006-08-16|2008-02-21|Genebiotech Co. Ltd.|Fermented soybean products and methods of producing them|
    CN201104783Y|2007-12-25|2008-08-27|刘魁|Rice gruel and whole-bean soybean milk machine|
    CN201331249Y|2008-12-30|2009-10-21|曾占强|Manifold eddy-current type dryer|
    WO2011031020A2|2009-09-09|2011-03-17|Cj Cheiljedang Corporation|Method for preparing a fermented soybean meal using bacillus strains|
    KR101139027B1|2009-09-09|2012-04-27|씨제이제일제당 |Method for preparing a fermented soybean meal using Bacillus strains|
    KR101157618B1|2009-09-30|2012-06-19|이소영|Method for manufacturing of soybeanpeptide and feed composition comprising the soybeanpeptide manufactured therefrom|
    CN103052858B|2010-07-23|2014-12-31|北海道特殊饲料株式会社|Drying device|
    CN103263066A|2013-05-22|2013-08-28|安徽天邦生物技术有限公司|Fermentation tank device for three-dimensional solid state fermentation of soybean meals|US5332457A|1992-03-12|1994-07-26|Mitsubishi Yuka Badische Co., Ltd.|Process for producing carpet|
    WO2017120742A1|2016-01-11|2017-07-20|Nokia Solutions And Networks Oy|Control channel design and use for narrow band communication|
    WO2018043795A1|2016-08-31|2018-03-08|씨제이제일제당|Method for manufacturing powdered sauce|
    CN106820215B|2016-12-26|2019-01-22|重庆保卫食品有限公司|Removing method for beans plumule|
    KR101909375B1|2017-02-28|2018-10-18|씨제이제일제당 |A method for producing fermented Guar meal|
    CN109258926A|2017-07-17|2019-01-25|沈阳市克达饲料有限公司|It is a kind of to pre-process feed and preparation method thereof in vitro|
    WO2019045492A2|2017-08-31|2019-03-07|Cj Cheiljedang Corporation|Soy protein concentrate hydrolyzed under low moisture condition and preparation method thereof|
    KR102236335B1|2017-08-31|2021-04-06|씨제이제일제당 주식회사|Soy Protein Concentrate using Low-Water Hydrolysis and Preparation Method of the same|
    KR102051748B1|2018-05-08|2019-12-03|이장형|apparatus for manufacturing fermented soybeans|
    KR102134365B1|2018-10-31|2020-07-16|씨제이제일제당 주식회사|Method for producing soy protein concentrates hydrolysate|
    US20210282428A1|2019-03-29|2021-09-16|Indian Council Of Agricultural Research|Microbial method for production of protein isolate/concentrate from oilseed cakes/meals|
    CN113397044A|2021-06-10|2021-09-17|中国农业大学|Fermented soybean meal with high glycinin degradation rate and preparation method thereof|
    法律状态:
    2015-12-15| B03A| Publication of a patent application or of a certificate of addition of invention [chapter 3.1 patent gazette]|
    2018-05-02| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-11-05| B06U| Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]|
    2020-12-01| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2021-02-17| B16A| Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 08/05/2015, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    KR1020140055625|2014-05-09|
    KR1020140055625A|KR101833093B1|2014-05-09|2014-05-09|Improved process for preparing fermented soybean meal|
    [返回顶部]