Method for preparing functional grease through segmented solid-state fermentation of mixed fungi
US11845908B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 30, 2020 |
| Grant date | Dec 19, 2023 |
| Priority date | — |
| Expiry date | Oct 20, 2042 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02P20/54
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The disclosure discloses a method for preparing functional grease through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. According to the disclosure, soybeans are used as a main fermentation substrate, for the requirements for different functional nutrition, the soybeans are matched with other oil seeds, fungus segmented solid-state fermentation is used and combined with a supercritical extraction fractionation technology, so that the purposes of improving the aftertaste of soybean oils and generating different flavors are achieved, and the nutritional value of the grease is improved. The fungus segmented solid-state fermentation of the disclosure can improve the oil yield, improve the fatty acid composition of the grease, and increase the content of main flavor substances such as pyrazines, alcohols and phenols, and the sensory functions such as flavor and color of the grease more meet the requirements of consumers for innovative products. Fermented dregs can be further processed to produce byproducts like functional polypeptides, so that sustainable green development is realized.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.