Fermented protein product

This invention describes a way to make protein-rich food products by fermenting plant-based pulses, like soy or pea, using only Saccharomyces cerevisiae yeast. The process involves mixing the yeast and pulses, fermenting them, and then drying the mixture at a low temperature to create a product with improved nutrition, specifically by reducing unwanted compounds like trypsin inhibitors.

Why it matters: Filed before the significant advancements in plant-based food science and precision fermentation techniques. The ability to precisely control fermentation parameters and select specific yeast strains for targeted reduction of anti-nutritional factors in pulses has greatly improved since 2006.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: ModerateFermentation vessel, controlled heating, specific yeast culture

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