The present invention relates to a process for clarifying a liquid obtained from a plant material, wherein said process involves the use of laccase and fungal β-glucans.
The invention describes a method for processing a sugar beet by-product. This method makes it possible to reduce or eliminate the taste intensity and/or bitterness intensity and/or the smell intensity of a sugar beet by-product. Also described is a processed sugar beet by-product obtainable by the method according to the invention and compositions comprising it. This processed sugar beet by-product or composition is used as food or feed.
A23K 10/12 - Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
A23K 10/16 - Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 10/37 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms from waste material
Method for processing sugar beet by-product The invention describes a method for processing a sugar beet by-product. This method makes it possible to reduce or eliminate the taste intensity and/or bitterness intensity and/or the smell intensity of a sugar beet by-product fermented by a fungus from the genus Morchella. Also described is a processed sugar beet by-product obtainable by the method according to the invention and compositions comprising it. This processed sugar beet by-product or composition is used as food or feed.
A23K 10/12 - Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23K 10/16 - Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
4.
PANIFICATION WITH B-GLUCANS, AND LACCASE OR PEROXIDASE
The present invention relates to a method for processing a raised dough, comprising the steps of forming a dough by mixing at least a raising agent, flour, water and a dough improver, said dough improver comprising fungal β-glucans, and laccase and/or peroxidase; and raising the dough; wherein the fungal β-glucans comprised in the dough improver are introduced at a content of 2 wt% or less by weight of the flour. The present invention also relates to methods for preparing a cooked raised dough.
A21D 8/02 - Methods for preparing doughTreating dough prior to baking
A21D 10/00 - Batters, dough or mixtures before baking
A21D 13/02 - Products made from whole mealProducts containing bran or rough-ground grain
A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
The invention relates to a process for large scale solid-state fermentation. The process comprises providing a substrate to be cultured (S1) made of plant material and/or animal material, filling vessels (S2) with the substrate using an automated filling system, sterilizing (S4) the vessels, inoculating (S5) the substrate with a microbial inoculant adapted to cause fermentation of the cultured substrate, storing (S6) the vessels in a closed state in controlled climate conditions for solid state fermentation of the cultured substrate, and harvesting (S7) the content of the vessels. Each vessel has an inner volume of 50 L or less and a smallest dimension less than or equal to 40 cm. This process is particularly adapted, with additional steps, for the production of fermented flour. In this process, upscaling is obtained by providing a high number of small bioreactors and by automation, instead of increasing the size of the reactors as generally done in the field of bioprocessing. The invention also relates to a corresponding production process.
C12M 1/16 - Apparatus for enzymology or microbiology containing, or adapted to contain, solid media
C12M 1/36 - Apparatus for enzymology or microbiology including condition or time responsive control, e.g. automatically controlled fermentors
C12M 1/00 - Apparatus for enzymology or microbiology
C12M 1/12 - Apparatus for enzymology or microbiology with sterilisation, filtration, or dialysis means
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
B65B 3/00 - Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans or jars
B65B 43/52 - Feeding or positioning bags, boxes, or cartons in the distended, opened, or set-up stateFeeding preformed rigid containers, e.g. tins, capsules, glass tubes, glasses, to the packaging positionLocating containers or receptacles at the filling positionSupporting containers or receptacles during the filling operation using roller-ways or endless conveyors
B65B 55/02 - Sterilising, e.g. of complete packages
B65B 69/00 - Unpacking of articles or materials, not otherwise provided for
B65B 57/00 - Automatic control, checking, warning or safety devices
6.
METHOD OF PREPARING A BAKED PRODUCT, BAKED PRODUCT AND DRY COMPOSITION FOR PREPARING BAKED PRODUCT COMPRISING FUNGAL FERMENTED PLANT MATERIAL TO REDUCE MOLD
The invention relates to a method (100) of preparing a baked product comprising: - mixing (110) together to form a baker dough from a dry composition for baked product preparation wherein the dry composition comprises : at least 20% in weight of grain flour, from 0.25% to 20.00% in weight of a flour derived from fungal fermentation of plant material, at least 0.5% in weight of yeast, and mixing (110) together to form a baker dough at least 10% in weight of aqueous composition to produce a baker dough; and - applying a heat treatment (120) to the baker dough to make a baked product.
The present invention relates to a process for clarifying a liquid obtained from a plant material, wherein said process involves the use of laccase and fungal p- glucans.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
C12H 1/02 - Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
The invention relates to a system and a method of solid-state fermentation of plant material to produce a fermentation product, the method comprising the steps of: - providing (100) a substrate comprising plant material; - extruding (300) the substrate having a moisture content higher than 40%; - automatic vessels (42) filling (400) with the extruded substrate said vessels have an inner volume of 100 L or less; - automatic inoculation (500) of the extruded substrate with a microbial inoculant adapted to cause a solid-state fermentation of the extruded substrate, the vessels (42) being in a closed state; - storing (600) the inoculated vessels (52) during a time sufficient for a fermentation of the extruded substrate; - harvesting (700) the content of the inoculated vessels (52), comprising the fermented substrate and microbial biomass; and processing (800) the harvested content to obtain a fermentation product.
The invention relates to a process for large scale solid-state fermentation. The process comprises providing a substrate to be cultured (S1) made of plant material and/or animal material, filling vessels (S2) with the substrate using an automated filling system, sterilizing (S4) the vessels, inoculating (S5) the substrate with a microbial inoculant adapted to cause fermentation of the cultured substrate, storing (S6) the vessels in a closed state in controlled climate conditions for solid state fermentation of the cultured substrate, and harvesting (S7) the content of the vessels. Each vessel has an inner volume of 50L or less and a smallest dimension less than or equal to 40 cm. This process is particularly adapted, with additional steps, for the production of fermented flour. In this process, upscaling is obtained by providing a high number of small bioreactors and by automation, instead of increasing the size of the reactors as generally done in the field of bioprocessing. The invention also relates to a corresponding production process.
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
29 - Meat, dairy products, prepared or preserved foods
30 - Basic staples, tea, coffee, baked goods and confectionery
40 - Treatment of materials; recycling, air and water treatment,
Goods & Services
Flour for industrial purposes; Enzymes, Proteins, Microorganism cultures, Chemical additives, All for use in the fermentation of food by-products; Antioxidants for use in the manufacture of food and beverages; Artificial sweeteners [chemical preparations]. Nutraceuticals for therapeutic purposes; Dietary supplements and dietetic preparations; nutritional additives for use in foods; Prebiotic supplements, Postbiotic supplements. Meat, fish, poultry and game; Meat extracts; Preserved, frozen, dried and cooked fruits and vegetables; Jellies, jams, compotes; Eggs; Milk, cheese, butter, yoghurt and other milk products; Oils and fats for food. Coffee, tea, cocoa and artificial coffee; Rice, pasta and noodles; Tapioca and sago; Flour and preparations made from cereals; Bread, pastry and confectionery; Chocolate; Ice cream, sorbets and other ice creams; Sugar, honey, treacle; Yeast, baking-powder; Salt, condiments, spices, preserved herbs; vinegar, sauces and other condiments; Ice for refreshment; Natural sweeteners; Flavors. Food by-product processing.
11.
PROCESS AND PRODUCTION SYSTEM FOR LARGE-SCALE SOLID-STATE FERMENTATION
The invention relates to a process for large scale solid-state fermentation. The process comprises providing a substrate to be cultured (S1) made of plant material and/or animal material, filling vessels (S2) with the substrate using an automated filling system, sterilizing (S4) the vessels, inoculating (S5) the substrate with a microbial inoculant adapted to cause fermentation of the cultured substrate, storing (S6) the vessels in a closed state in controlled climate conditions for solid state fermentation of the cultured substrate, and harvesting (S7) the content of the vessels. Each vessel has an inner volume of 50L or less and a smallest dimension less than or equal to 40 cm. This process is particularly adapted, with additional steps, for the production of fermented flour. In this process, upscaling is obtained by providing a high number of small bioreactors and by automation, instead of increasing the size of the reactors as generally done in the field of bioprocessing. The invention also relates to a corresponding production process.
