PROCESS FOR OBTAINING A FOOD-STUFF SUITABLE AS ADDITIVE IN THE PRESERVATION AND/OR IMPROVEMENT OF FLAVOUR AND/OR ENRICHMENT OF NUTRIENT PRODUCTS

A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from th...

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Bibliographische Detailangaben
Hauptverfasser:	FARR DAVID ROBERT, ARNAUD MICHEL
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A process for preparing a fermented soya protein material, in which a substrate comprising a substantial proportion of soya proteins and having a fat content not exceeding 2% by weight is fermented in an aqueous medium with a mould of the genus Rhizopus, and a fermented material is recovered from the medium.