EP0495970A1 - Procede pour l'obtention de boissons fermentees stabilisees type kefir et boissons ainsi obtenues - Google Patents

Procede pour l'obtention de boissons fermentees stabilisees type kefir et boissons ainsi obtenues

Info

Publication number
EP0495970A1
EP0495970A1 EP91915302A EP91915302A EP0495970A1 EP 0495970 A1 EP0495970 A1 EP 0495970A1 EP 91915302 A EP91915302 A EP 91915302A EP 91915302 A EP91915302 A EP 91915302A EP 0495970 A1 EP0495970 A1 EP 0495970A1
Authority
EP
European Patent Office
Prior art keywords
fermentation
type
kefir
beverages
reconstituted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP91915302A
Other languages
German (de)
English (en)
French (fr)
Inventor
Paul Kabore
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0495970A1 publication Critical patent/EP0495970A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Definitions

  • the present invention relates to a process for obtaining stabilized fermented beverages of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms.
  • the subject of the invention is also the drinks and other products thus obtained.
  • patent FR 85.04263 for manufacturing beverages of this type. However, it is not entirely satisfactory because it only comprises a single stage in the manufacture of the beverage and because it uses microorganisms in mixed cultures.
  • the object of the present invention is therefore to propose a process which makes it possible to obtain fermented drinks of the kefir type with a biological stabilization of the latter and conservation of its organoleptic qualities.
  • this result is obtained with a process for obtaining stabilized fermented drinks of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms, characterized in that it is leads in two phases, namely firstly a fermentation of a reconstituted must, based essentially on concentrated fruit juice or cereals, water, sugar in a first reactor with cells immobilized in alginate gel, using lactic acid bacteria, then, after sterilizing filtration, a second on-line fermentation in a second reactor ⁇ immobilized cells, this time using yeasts, the stabilization of the final product being rejected because sterilizing filtration of the microfiltration type.
  • a tangential Itratior microfi will be used on a mineral membrane.
  • the filtration product thus obtained makes it possible to obtain a drink which is distinguished from other already existing drinks by its numerous qualities: a) nutritional qualities
  • drinks are also the subject of the present invention.
  • the product will also be subjected to the same type of filtration at the end of the first fermentation phase.
  • the residence times in each reactor are calculated according to the characteristics desired by the finished product.
  • the cell immobilization technique makes it possible to obtain reactors with very high population densities by the microorganisms used.
  • the decomposition of the fermentation in two independent stages allows the control of each strain, in pure culture in a fermenter and thus authorizes the obtaining of a product of constant quality, with well defined and controlled characteristics.
  • the coupling of the two fermentation stages also allows a better progress of the fermentation.
  • the high cell density obtained by immobilizing the cells in an alginate gel finally makes it possible to quickly obtain the finished product.
  • the system consists of a set of tanks (preparation of the must, first fermentation, second fermentation, storage) supplemented by a membrane filtration system.
  • lactobacillus brevis possibly in mixed culture with a yeast, preferably candida valida.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
EP91915302A 1990-08-16 1991-08-16 Procede pour l'obtention de boissons fermentees stabilisees type kefir et boissons ainsi obtenues Pending EP0495970A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9010504 1990-08-16
FR9010504A FR2665826A1 (fr) 1990-08-16 1990-08-16 Procede pour l'obtention de boissons fermentees stabilisees type kefir et boissons ainsi obtenues.

Publications (1)

Publication Number Publication Date
EP0495970A1 true EP0495970A1 (fr) 1992-07-29

Family

ID=9399753

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91915302A Pending EP0495970A1 (fr) 1990-08-16 1991-08-16 Procede pour l'obtention de boissons fermentees stabilisees type kefir et boissons ainsi obtenues

Country Status (4)

Country Link
EP (1) EP0495970A1 (enrdf_load_stackoverflow)
JP (1) JPH05503854A (enrdf_load_stackoverflow)
FR (1) FR2665826A1 (enrdf_load_stackoverflow)
WO (1) WO1992003533A1 (enrdf_load_stackoverflow)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4239612A1 (de) * 1992-11-25 1994-05-26 Cultor Oy Bioreaktor mit immobilisierten, Milchsäure-produzierenden Bakterien und dessen Verwendung in Fermentationsverfahren
ES2117594B1 (es) * 1997-01-24 1999-03-16 Gonzalez Moliner Juan Pascual Producto alimenticio a base de granos de kefir, procedimiento para su preparacion y aplicaciones.
DE102013008971A1 (de) 2013-05-28 2014-12-04 Michael Wurzbacher Verfahren zur fermentativen Herstellung von alkoholarmen oder -freien sowie Kohlensäurehaltigen oder -freien Getränken und/oder einer Zutat für Getränke
EP4056046A1 (en) * 2016-10-26 2022-09-14 Yissum Research Development Company of The Hebrew University of Jerusalem Ltd. Low sugar food products with high fiber content

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB785308A (en) * 1953-10-12 1957-10-23 Richard Max Heinrich Process and apparatus for the production of kaffir beer
JPS6021B2 (ja) * 1982-11-30 1985-01-05 麒麟麦酒株式会社 乳酸菌飲料およびその製造法
ATE41850T1 (de) * 1984-01-10 1989-04-15 Sanofi Bio Ind Gmbh Verfahren zum herstellen von kefir.
FR2609471A1 (fr) * 1987-01-09 1988-07-15 Rothschild Viticole Fermiere Procede d'obtention d'alcool blanc dit " pur esprit naturel de canne a sucre " a faible teneur en non alcool, installation pour sa mise en oeuvre et alcool ainsi obtenu
US4902517A (en) * 1987-12-28 1990-02-20 The Calpis Food Industry Co., Ltd. Processes for producing milk-derived alcoholic beverages
FR2630429B1 (fr) * 1988-04-20 1991-10-25 Kefirama Procede d'epuration et de valorisation des effluents organiques en particulier agroalimentaires ou agricoles par des cultures de levures selectionnees et souches utilisees pour la mise en oeuvre de ce procede

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9203533A1 *

Also Published As

Publication number Publication date
FR2665826B1 (enrdf_load_stackoverflow) 1994-04-22
FR2665826A1 (fr) 1992-02-21
WO1992003533A1 (fr) 1992-03-05
JPH05503854A (ja) 1993-06-24

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