CN113226045A - 用于制造蛋白质-油质类发酵食品的方法 - Google Patents
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Abstract
本发明涉及一种用于制造蛋白质‑油质类发酵食品的方法和通过这一方法获得的产品。所述产品的特征在于来源可以是100％植物类的，并且确切地说，不含乳制品或动物产品，并且因此非常适合于无乳糖或严格素食饮食的个体。所述方法包含研磨和/或均质化、与发酵剂混合、温育和任选地盐渍的步骤。
Description
本发明涉及一种用于制造蛋白质-油质类(proteo-oleaginous-based)发酵食品的方法，和通过所述方法获得的产品。所述产品的特征在于来源可以是100％植物类的，并且确切地说，不含乳制品或动物产品，并且因此尤其适合于遵循无乳糖或素食饮食的人。所述方法包含研磨和/或均质化、与发酵剂混合、温育和任选地盐渍的步骤。
在食品行业领域中，近年来，食物不耐受(尤其是对乳糖和对麸质)的增加以及无动物来源的食物(如称为素食或“严格素食(vegan)”的饮食)的饮食习惯已引起对如下加工食品的需求激增，所述加工食品对这些消费者保证这些不合需要的成分不存在，但却有良好的感官质量，尽可能接近含有这些不合需要的食物成分的常规食品。
出于这种考虑，许多制造商已尝试获得基于植物类来源的成分的发酵食品。蔬菜汁已在食品行业中使用许多年。在二十世纪九十年代，在开发尤其是在专利EP-A-0.521.331中描述的用于发酵植物奶的方法之后，取得重大进展。实际上，所述专利涉及一种用于发酵豆奶的方法，其使用基于乳球菌属(Lactococcus)的至少两种特定菌株的接种物，产生具有酸奶型质地的产品。然而，这类产品无法用作乳制品的替代品。
另一专利，即专利GB-A-1.356.363，又描述了一种制造由豆奶的乳酸发酵产生的食品的方法，其中在发酵之后需要实施加热所获得的产品的步骤。然而，所述产品不具有所需感官质量并且具有不合需要的植物气味和味道。
因此，本发明的目标是提出一种用于制造完全植物类来源的新颖发酵食品的方法，其感官特征使得产品与从动物来源的奶获得的传统发酵乳制品相当。
申请人已鉴别出用于产生这类产品、蛋白质-油质产品的所关注的植物源，并且尤其是大豆与腰果的组合，并且已开发一种新颖的生产方法，其使得有可能获得具有所需感官特征的完全植物来源的发酵食品。
本发明：
因此，本发明首先涉及一种用于制造蛋白质-油质类发酵食品的方法，其特征在于其包含以下连续步骤：
a.通过用水研磨和/或均质化至少一种，优选至少两种蛋白质-油质产品来制备初始产品；
b.将至少一种发酵剂添加到步骤a.中获得的产品中，并且研磨和/或均质化；
c.将步骤b.中获得的产品在25与60℃之间，优选37到50℃的温度下温育3到15小时，优选5到11小时的时间段。
根据本发明，蛋白质-油质产品意指油质或蛋白质-油质植物，尤其所述油质或蛋白质-油质植物的种子或果实。一般来说，所述种子或果实富含脂质和/或富含蛋白质。
优选地，根据本发明，根据本发明的所述方法的特征在于所述至少一种蛋白质-油质产品选自腰果、澳洲坚果(macadamia nut)、巴西果(Brazil nut)、榛子、杏仁、胡桃或坚果家族的另一成员、豌豆、大豆、羽扇豆(lupin)、鹰嘴豆(chickpea)、小扁豆(lentil)或豆科植物家族的另一成员、亚麻和/或葵花。
根据本发明方法的特征在于所述至少一种，优选至少两种蛋白质-油质产品是完整的、泥状的(pureed)和/或呈乳形式。
根据本发明，大豆优选地意指呈干燥形式的去皮(dehulled)大豆，或呈豆奶(豆乳(tonyu))形式的去皮大豆，其具有与去皮大豆以干燥形式使用(即不源自豆乳)的情况下类似的去皮大豆量。这种主要材料借助于作为所属领域技术人员的常识的一部分的传统技术，从去皮大豆和水制备，并且然后任选地进行巴氏杀菌和/或灭菌。以同等的方式，豆奶意指豆浆(soya juice)。
根据本发明，腰果优选地意指完整或碎片状的带壳腰果(其也可以被称作腰果仁)。
优选地，根据本发明，所述至少一种，优选至少两种蛋白质-油质产品是优选呈豆浆形式的大豆与优选呈完整或碎片状的带壳腰果或腰果汁形式的腰果的组合。
根据一个实施例，所述初始产品由0.25到90wt.％腰果，优选9与50wt.％之间的腰果制备。
优选地，根据本发明，所述初始产品由0.25到50wt.％大豆，优选2与20wt.％之间的大豆制备。
优选地，根据本发明，所述初始产品由0.25到90wt.％腰果和0.25到50wt.％大豆制备。
优选地，根据本发明，所述初始产品由2到70wt.％腰果和1到30wt.％大豆制备。
优选地，根据本发明，所述初始产品由9到50wt.％腰果和2到20wt.％大豆制备。
优选地，根据本发明，温育步骤(步骤c.)在灭菌器中进行。
优选地，根据本发明，根据本发明的所述方法的特征在于所述步骤a.和/或b.包含以1,000到40,000rpm的速度研磨初始产品30到360秒。
根据本发明，研磨意指使固体要素分裂。
优选地，根据本发明，所述方法包含模制步骤。模制优选使用测量工具，如长柄勺、裱花袋或活塞漏斗，或配料机通过取出步骤b.或步骤c.中获得的产品并将其放入模具、罐或平纹细布中来进行。
优选地，根据本发明，所述至少一种发酵剂选自乳酸双歧杆菌(Bifidobacteriumlactis)、亚麻短杆菌(Brevibacterium linens)、粗状假丝酵母(Candida valida)、微黄棒状杆菌(Corynebacterium flavescens)、蜂房哈夫尼菌(Hafnia alvei)、乳酸克鲁维酵母(Kluyveromyces lactis)、嗜酸乳杆菌(Lactobacillus acidophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、副干酪乳杆菌(Lactobacillus paracasei)、植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、乳脂乳球菌(Lactococcus cremoris)、二乙酰乳酸乳球菌(Lactococcus diacetylactis)、乳酸乳球菌(Lactococcus lactis)、乳脂明串珠菌(Leuconostoc cremoris)、假丝酵母(Candidayeast)、肉葡萄球菌(Staphylococcus carnosus)、木糖葡萄球菌(StaphylococcusXylosus)和/或嗜热链球菌(Streptococcus thermophilus)。
优选地，根据本发明，所述发酵剂以相对于步骤a.中获得的初始产品的总量代表0.01到2wt.％，并且产生最终蛋白质-油质类发酵食品所需的量添加。
优选地，根据本发明，所述至少一种发酵剂包含保加利亚乳杆菌和嗜热链球菌。
根据一个实施例，所述至少一种发酵剂包含植物乳杆菌。
根据一个实施例，所述方法进一步包含将步骤c.中获得的产品在1℃与8℃之间，优选4℃下排水12小时到24小时，优选18小时的步骤。
这一排水步骤引起大致10到30％的产品质量损失。
根据一个实施例，根据本发明的方法还包含使用香料和/或调味料(seasoning)和/或调味品(condiment)调味的额外步骤，所述香料和/或调味料和/或调味品优选选自大蒜、欧芹、细香葱(chive)、胡椒、罗勒、刺山柑(caper)、芫荽、小黄瓜(gherkin)、孜然、姜黄、咖喱、葱、龙蒿(tarragon)、茴香、丁香、姜、橄榄油、月桂叶、芥末、榛子、胡桃、肉豆蔻、洋葱、牛至(oregano)、酸模(sorrel)、红辣椒(paprika)、辣椒(hot pepper)、辣根、迷迭香、番红花、百里香、松露和/或醋，并且甚至更优选大蒜、欧芹、细香葱和/或胡椒。
根据本发明，调味意指添加一种或多种成分以便影响产品的味道、气味和/或视觉外观。调味可例如借助于香料、调味料或调味品来实现。
优选地，根据本发明，所述方法进一步包含盐渍产品的步骤。
所述盐渍步骤优选包含将干燥盐(NaCl)添加到步骤a.和/或b.中的制备物中。
盐渍产品的步骤优选使用干燥盐(NaCl)根据作为所属领域技术人员的常识的一部分的传统盐渍方法进行。
优选地，根据本发明，盐渍步骤通过以步骤a.和/或步骤b.中获得的产品的0.5到2wt.％的量并入干燥盐(NaCl)来进行。
本发明其次涉及一种蛋白质-油质类发酵食品，其特征在于其通过根据本发明的方法获得。
优选地，根据本发明，所述发酵食品的蛋白质-油质基质是单独的大豆与腰果的组合。
优选地，根据本发明，所述发酵食品为75％，优选95％，优选99％，优选100％植物来源。确切地说，所述产品不含有任何痕量的动物产品，尤其乳制品。优选地，根据本发明，所述发酵食品不含乳糖。
优选地，根据本发明，所述发酵食品不含麸质。
优选地，根据本发明，所述发酵食品以凝胶、泥或部分的形式存在。
所述产品展现极接近于传统发酵乳制品的定性和感官特征(质地、天然风味、味道)。
在生产结束时，将根据本发明的所述食品包装并存储在1℃到6℃的温度下直到销售，其具有几天到几周的存放期。
以下实例说明根据本发明获得的产品：
实例1：基于腰果、羽扇豆和大豆，制备一批6个150g产品
将360g腰果、15g去皮大豆和15g羽扇豆在510g水中研磨以获得均质混合物。
任选地，在腰果、大豆和羽扇豆的混合物的研磨期间添加10g盐。
将总共4g以下发酵剂以相同比例添加到这一混合物中：乳酸双歧杆菌、嗜酸乳杆菌、保加利亚乳杆菌、副干酪乳杆菌、植物乳杆菌和嗜热链球菌。然后研磨这一新混合物。
然后将所述研磨混合物倒入罐中。
将所述罐在灭菌器中在38℃下温育13小时。
然后将获得的产品放置于4℃下的冰箱中。
实例2：基于腰果和大豆，制备一批6个128g产品
将155g腰果和95g去皮大豆在650g水中研磨以获得均质混合物。
任选地，在腰果和大豆的混合物的研磨期间添加20g盐。
将总共4g以下发酵剂以相同比例添加到这一混合物中：嗜酸乳杆菌、保加利亚乳杆菌、鼠李糖乳杆菌、乳脂乳球菌和嗜热链球菌。然后将这一新混合物研磨或均质化。
然后将获得的混合物在合适的容器中，在灭菌器中在40℃下温育8小时。
然后将获得的混合物在4℃下排水20小时，产生大致15％的质量损失。
任选地，将1.5％切碎的大蒜、1％切碎的欧芹和0.1％胡椒添加到获得的混合物中。
然后将所述获得的混合物倒入罐中。
然后将获得的产品放置于4℃下的冰箱中。
实例3：基于腰果和大豆，制备一批6个150g产品
将250g腰果和40g去皮大豆在610g水中研磨以获得均质混合物。
任选地，在腰果和大豆的混合物的研磨期间添加15g盐。
将总共3g以下发酵剂以相同比例添加到这一混合物中：保加利亚乳杆菌和嗜热链球菌。
任选地，将1g发酵剂植物乳杆菌添加到这一混合物中。
然后将这一新混合物研磨或均质化。
然后将所述研磨混合物倒入罐中。
将所述罐在灭菌器中在42℃下温育8小时。
然后将获得的产品放置于4℃下的冰箱中。
Claims (11)
1.一种用于制造蛋白质-油质类发酵食品的方法，其特征在于其包含以下连续步骤：
a.通过用水研磨和/或均质化至少一种，优选至少两种蛋白质-油质产品来制备初始产品；
b.将至少一种发酵剂添加到步骤a.中获得的产品中，并且研磨和/或均质化；
c.将步骤b.中获得的产品在25与60℃之间，优选37到50℃的温度下温育3到15小时，优选5到11小时的时间段。
2.根据前一权利要求所述的方法，其特征在于其进一步包含盐渍所述产品的步骤，优选包含将干燥盐(NaCl)添加到步骤a.和/或b.中的制备物中。
3.根据前述权利要求中任一项所述的方法，其特征在于所述至少一种，优选至少两种蛋白质-油质产品选自腰果、澳洲坚果、巴西果、榛子、杏仁、胡桃或坚果家族的另一成员、豌豆、大豆、羽扇豆、鹰嘴豆、小扁豆或豆科植物家族的另一成员、亚麻和/或葵花。
4.根据前一权利要求所述的方法，其特征在于所述至少一种，优选至少两种蛋白质-油质产品是优选呈豆浆形式的大豆与优选呈完整或碎片状的带壳腰果或腰果汁形式的腰果的组合。
5.根据前述权利要求中任一项所述的方法，其特征在于所述至少一种，优选至少两种蛋白质-油质产品是完整的、泥状的和/或呈乳形式。
6.根据前述权利要求中任一项所述的方法，其特征在于所述至少一种发酵剂选自乳酸双歧杆菌(Bifidobacterium lactis)、亚麻短杆菌(Brevibacterium linens)、粗状假丝酵母(Candida valida)、微黄棒状杆菌(Corynebacterium flavescens)、蜂房哈夫尼菌(Hafnia alvei)、乳酸克鲁维酵母(Kluyveromyces lactis)、嗜酸乳杆菌(Lactobacillusacidophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)、副干酪乳杆菌(Lactobacillus paracasei)、植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、乳脂乳球菌(Lactococcus cremoris)、二乙酰乳酸乳球菌(Lactococcus diacetylactis)、乳酸乳球菌(Lactococcus lactis)、乳脂明串珠菌(Leuconostoc cremoris)、假丝酵母(Candida yeast)、肉葡萄球菌(Staphylococcuscarnosus)、木糖葡萄球菌(Staphylococcus Xylosus)和/或嗜热链球菌(Streptococcusthermophilus)。
7.根据前一权利要求所述的方法，其特征在于所述至少一种发酵剂包含保加利亚乳杆菌和嗜热链球菌。
8.根据权利要求6和7所述的方法，其特征在于所述至少一种发酵剂包含植物乳杆菌。
9.根据前述权利要求中任一项所述的方法，进一步包含将步骤c.中获得的产品在1℃与8℃之间，优选4℃下排水12小时到24小时，优选18小时的步骤。
10.根据前述权利要求中任一项所述的方法，其特征在于其包含使用香料和/或调味料和/或调味品调味的额外步骤，所述香料和/或调味料和/或调味品优选选自大蒜、欧芹、细香葱、胡椒、罗勒、刺山柑、芫荽、小黄瓜、孜然、姜黄、咖喱、葱、龙蒿、茴香、丁香、姜、橄榄油、月桂叶、芥末、榛子、胡桃、肉豆蔻、洋葱、牛至、酸模、红辣椒、辣椒、辣根、迷迭香、番红花、百里香、松露和/或醋，并且甚至更优选大蒜、欧芹、细香葱和/或胡椒。
11.一种蛋白质-油质类发酵食品，其特征在于其通过根据前述权利要求中任一项所述的方法获得。
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| FR1873928A FR3090277B1 (fr) | 2018-12-21 | 2018-12-21 | Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux |
| FRFR1873928 | 2018-12-21 | ||
| PCT/FR2019/000217 WO2020128172A1 (fr) | 2018-12-21 | 2019-12-23 | Procédé pour la fabrication d'un produit alimentaire fermenté à base de protéo-oléagineux |
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| CN201980084884.4A Pending CN113226044A (zh) | 2018-12-21 | 2019-12-23 | 用于制造蛋白质-油脂类发酵食品的方法 |
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| CN117562931B (zh) * | 2024-01-15 | 2024-04-30 | 上海昌进生物科技有限公司 | 含有马克斯克鲁维酵母菌体的组合物、制备方法及应用 |
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- 2018-12-21 FR FR1873928A patent/FR3090277B1/fr active Active
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- 2019-12-23 CN CN201980087445.9A patent/CN113226045A/zh active Pending
- 2019-12-23 US US17/415,827 patent/US20220053804A1/en active Pending
- 2019-12-23 EP EP19856471.8A patent/EP3897177A1/fr active Pending
- 2019-12-23 CN CN201980084884.4A patent/CN113226044A/zh active Pending
- 2019-12-23 FR FR1915409A patent/FR3090278B1/fr active Active
- 2019-12-23 WO PCT/FR2019/000216 patent/WO2020128171A1/fr unknown
- 2019-12-23 EP EP19845697.2A patent/EP3897176A1/fr active Pending
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| US5597594A (en) * | 1994-03-03 | 1997-01-28 | Kikkoman Corporation | Process for preparing cheese-like food product |
| WO1998042200A1 (fr) * | 1997-03-20 | 1998-10-01 | Jean James Garreau | Produits alimentaires a base de lait de soja et leur procede de fabrication |
| US6254900B1 (en) * | 1997-05-17 | 2001-07-03 | Wilhem Hansen | Method for the manufacture of cheese, quark and yogurt products from soybeans |
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| Publication number | Publication date |
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| CN113226044A (zh) | 2021-08-06 |
| US20220053804A1 (en) | 2022-02-24 |
| FR3090278B1 (fr) | 2024-10-11 |
| EP3897177A1 (fr) | 2021-10-27 |
| WO2020128171A1 (fr) | 2020-06-25 |
| FR3090277B1 (fr) | 2021-06-18 |
| FR3090278A1 (fr) | 2020-06-26 |
| EP3897176A1 (fr) | 2021-10-27 |
| FR3090277A1 (fr) | 2020-06-26 |
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