EP3897177A1

EP3897177A1 - Method for producing a fermented food product based on a protein- and oil-yielding plant

Info

Publication number: EP3897177A1
Application number: EP19856471.8A
Authority: EP
Inventors: Nour AKBARALY
Original assignee: Les Nouveaux Affineurs SAS
Current assignee: Les Nouveaux Affineurs SAS
Priority date: 2018-12-21
Filing date: 2019-12-23
Publication date: 2021-10-27
Also published as: CN113226044A; FR3090277B1; FR3090278A1; FR3090277A1; WO2020128171A1; US20220053804A1; EP3897176A1; CN113226045A

Abstract

The present invention relates to a method for producing a fermented food product based on a protein- and oil-yielding plant and to the product obtained by means of this method. This product is characterized by an origin that may be 100% plant, and in particular free of dairy or animal product and therefore perfectly suitable for individuals on a lactose-free or vegan diet. The method comprises steps of milling and/or homogenising, of mixing with ferments, of incubating and optionally of salting.

Description

Process for the production of a fermented food product based on protein-oilseeds

The present invention relates to a process for the manufacture of a fermented food product based on protein-oilseeds and the product obtained by this process. This product is characterized by an origin which can be 100% vegetable, and in particular without dairy or animal product and therefore particularly suitable for people following a lactose-free or vegan diet. The process includes stages of grinding and / or homogenization, mixing with ferments, incubation and optionally salting.

In the food industry, the increase in recent years

years of food intolerance, in particular lactose and gluten, as well as eating habits without food of animal origin, such as so-called vegan or “vegan” diets, have exploded the demand for processed foods guaranteeing these consumers an absence of these unwanted ingredients, but with good organoleptic qualities, which are as close as possible to conventional food products containing these unwanted ingredients.

In this context, many manufacturers have attempted to obtain fermented food products based on ingredients of plant origin. Vegetable juice has been used in the food industry for many years. Significant progress was made in the 1990s following the development of a process for the fermentation of vegetable milk described in particular in patent EP-A-0,521,331. This patent relates in fact to a soy milk fermentation process using an inoculum based on at least two specific strains of Lactococcus leading to products with a yogurt-like texture. However, such products cannot be used as a substitute for dairy products.

Another patent, namely GB-A-1,356,363, describes a

process for manufacturing food products resulting from the lactic fermentation of soy milk in which it is necessary, after fermentation, to carry out a step of heating the product obtained. However, these products do not have the desired organoleptic qualities and have an unpleasant plant odor and taste. An object of the present invention is therefore to provide a process for the manufacture of a new fermented food product of entirely vegetable origin, the organoleptic characteristics of which make them comparable to the traditional fermented milk products obtained from milk. of animal origin.

The Applicant has identified an interesting plant source for the

manufacture of such a product, protein-oilseeds and in particular the association soy and cashew, and developed a new manufacturing process for obtaining a fermented food product of entirely vegetable origin, having organoleptic characteristics wanted.

The invention:

[0008] Thus, the first object of the present invention is a method for the

manufacture of a fermented food product based on protein-oleaginous plants, characterized in that it comprises the successive stages of:

at. Preparation of an initial product by grinding and / or homogenization of at least one, preferably at least two, protein-oilseeds with water;

b. Adding at least one ferment to the product obtained in step a. and

grinding and / or homogenization;

vs. Incubation of the product obtained in step b. at a temperature

between 25 and 60 ° C, preferably 37 to 50 ° C, for a period of 3 to 15 hours, preferably 5 to 11 hours.

By protein-oil crops is understood according to the invention an oil or protein plant, in particular the seeds or fruits of said oil or protein plant. In general, these seeds or fruits are rich in lipids, and / or rich in proteins.

Preferably according to the present invention, said method according to the

present invention, is characterized in that said at least one, preferably at least two, protein-oleaginous is chosen from cashews, macadamia nuts, brazil nuts, hazelnuts, almonds, walnuts, or other element of the nut family, peas, soy, lupine, chickpea, lentils or other element of the legume family, flax, and / or sunflower. The method according to the present invention, is characterized in that said at least one, preferably at least two, protein-oleaginous is in whole form, puree and / or milk.

By soybeans, it is preferably understood according to the present invention skinned soybeans in dry form or in the form of soybean juice (tonyu) comprising an amount of skinned soybeans similar to that in the case where the skinned soybeans are used in the form dry (ie not from tonyu). This raw material is prepared by traditional techniques known to

general knowledge of a person skilled in the art from dehulled soy beans and water then optionally pasteurized and / or sterilized. By soymilk is understood equivalent soybean juice.

By cashew, it is preferably understood according to the present invention shelled cashews (which can also be called cashew almonds) whole or in pieces.

Preferably according to the present invention, said at least one, of

preferably at least two, protein-oil crops is a combination of soy, preferably in the form of soy juice, and cashew, preferably in the form of whole or in pieces shelled cashews or cashew juice.

According to one embodiment, said initial product is prepared from 0.25 to 90% by weight of cashew, preferably between 9 and 50% by weight of cashew.

Preferably according to the present invention, said initial product is

prepared from 0.25 to 50% by weight of soybeans, preferably between 2 and 20% by weight of soybeans.

Preferably according to the present invention, said initial product is

prepared from 0.25 to 90% by weight of cashew and from 0.25 to 50% by weight of soybeans.

Preferably according to the present invention, said initial product is

prepared from 2 to 70% by weight of cashew and from 1 to 30% by weight of soybeans.

Preferably according to the present invention, said initial product is

prepared from 9 to 50% by weight of cashew and from 2 to 20% by weight of soybeans. Preferably according to the present invention, step c. incubation is carried out in an oven.

Preferably according to the present invention, said method according to the

present invention, is characterized in that said steps a. and / or b.

include grinding the initial product at a speed of 1,000 to 40,000 rpm for 30 to 360 seconds.

By grinding, it is understood according to the present invention the fact of dividing the solid elements.

Preferably according to the present invention, said method comprises a molding step. Preferably, the molding is carried out using a metering tool such as a ladle, a pastry bag or a piston funnel or a metering machine by removing the product obtained in step b. or c. and dressing in a mold, pot or cheesecloth.

Preferably according to the present invention, said at least one ferment is chosen from Bifidobacterium lactis, Brevibacterium linens, Candida valida, Corynebacterium flavescens, Hafnia alvei, Kluyveromyces lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillusacaseus Lactacillus acase rhamnosus, Lactococcus cremoris, Lactococcus diacetylactis, Lactococcus lactis, Leuconostoc cremoris, yeast Candida,

Staphylococcus carnosus, Staphylococcus Xylosus, and / or Streptococcus thermophilus.

Preferably according to the present invention, said ferment is added in amounts representing from 0.01 to 2% by weight relative to the total amount of initial product obtained in step a. and necessary for the manufacture of the fermented food product based on finished protein-oil crops.

Preferably according to the invention, said at least one ferment comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

According to one embodiment, said at least one ferment comprises

Lactobacillus plantarum. According to one embodiment, the method further comprises a step of draining the product obtained in step c., For 12 hours to 24 hours, preferably 18 hours, at between 1 ° C and 8 ° C , preferably 4 ° C.

This draining step results in a loss of mass of the product obtained

about 10 to 30%.

According to one embodiment, the method according to the invention comprises

also an additional stage of flavoring with spices and / or herbs and / or condiments, preferably chosen from garlic, parsley, chives, pepper, basil, capers, coriander, pickle, cumin, turmeric, curry, shallot, tarragon, fennel, cloves,

ginger, olive oil, bay leaf, mustard, hazelnut, walnut, nutmeg, onion, oregano, sorrel, paprika, chili, horseradish, rosemary, saffron, thyme, truffle, and / or vinegar, even more preferably garlic, parsley, chives and / or pepper.

By flavoring is understood according to the invention the addition of one or more

ingredients to influence the taste, odor and / or visual appearance of a product. Flavoring can for example be carried out using spices, spices or condiments.

Preferably according to the present invention, said method further comprises a step of salting the product.

Preferably, said salting step comprises the addition of dry salt (NaCI)

in preparing for steps a. and or b.

The product salting step is preferably carried out with dry salt (NaCl), according to the traditional salting methods known to

general knowledge of the skilled person.

Preferably according to the invention, the salting step is carried out by

incorporation of 0.5% to 2% by weight of the product obtained in step a. or in step b. dry salt (NaCI).

The present invention has as a second object a fermented food product based on protein-oleaginous plants, characterized in that it is obtained by the process according to the present invention. Preferably according to the present invention, said fermented food product is based on protein oilseeds the combination of soy and cashew only.

Preferably according to the present invention, said fermented food product is 75%, preferably 95%, preferably 99%, preferably 100% of plant origin. In particular, said product does not include any trace of animal product, in particular dairy product. Preferably according to the present invention, said fermented food product does not comprise lactose.

Preferably according to the present invention, said fermented food product does not include gluten.

Preferably according to the present invention, said fermented food product is in the form of gel, puree, or portions.

These products will have qualitative and organoleptic characteristics (texture, natural flavoring, taste) very close to those of traditional fermented dairy products.

After manufacture, said food product according to the present invention is packaged and stored at a temperature of 1 to 6 ° C until

marketing, with a lifespan of several days to several weeks.

The examples below illustrate the products obtained according to the present invention:

Example 1: Preparation of a batch of 6 products of 150g based on cashew, lupine and soy

360 g of cashew, 15 g of skinned soybeans and 15g of lupine are ground in 510 g of water to obtain a homogeneous mixture.

Optionally, 10 g of salt is added during the grinding of the mixture of cashew, soy and lupine.

To this mixture are added a total of 4 g of the following enzymes,

identical proportions: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, and Streptococcus thermophilus. This new mixture is then ground.

This ground mixture is then poured into pots.

These pots are incubated at 38 ° C in an oven for 13h.

The products obtained are then placed in the refrigerator at 4 ° C.

Example 2: Preparation of a batch of 6 products of 128g based on cashew and soy

155 g of cashew and 95 g of dehulled soybeans are ground in 650 g of water to obtain a homogeneous mixture.

Optionally, 20 g of salt is added during the grinding of the mixture of cashew and soybeans.

To this mixture are added a total of 4 g of the following enzymes,

identical proportions: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactococcus cremoris, and Streptococcus thermophilus. This new mixture is then ground or homogenized.

The mixture obtained is then incubated in a suitable container at 40 ° C in an oven for 8 hours.

The mixture obtained is then drained for 20 h at 4 ° C, causing a loss of mass of about 15%.

Optionally, 1.5% chopped garlic, 1% are added to the mixture obtained.

chopped parsley and 0.1% pepper.

This mixture obtained is then poured into pots.

The products obtained are then placed in the refrigerator at 4 ° C.

Example 3: Preparation of a batch of 6 products of 150g based on cashew and soy

250 g of cashew and 40 g of dehulled soybeans are ground in 610 g of water to obtain a homogeneous mixture.

Optionally, 15 g of salt is added during the grinding of the cashew and soy mixture. To this mixture are added a total of 3 g of the following enzymes, in identical proportions: Lactobacillus bulgaricus and Streptococcus thermophilus.

Optionally, to this mixture are added 1 g of the ferment

Lactobacillus plantarum

This new mixture is then ground or homogenized.

This ground mixture is then poured into pots.

These pots are incubated at 42 ° C in an oven for 8 hours.

The products obtained are then placed in the refrigerator at 4 ° C-

Claims

[Claim 1] Process for the manufacture of a food product

protein-oleaginous fermented, characterized in that it comprises the successive stages of:

at. Preparation of an initial product by grinding and / or homogenization of at least one, preferably at least two, protein-oil seeds with water;

b. Adding at least one ferment to the product obtained in step a. and

grinding and / or homogenization;

vs. Incubation of the product obtained in step b. at a temperature between 25 and 60 ° C, preferably 37 to 50 ° C, for a period of 3 to 15 hours, preferably from 5 to 11 hours.

[Claim 2] Method according to the preceding claim, characterized in that it further comprises a step of salting the product, preferably comprising the addition of dry salt (NaCl) in the preparation in steps a. and / or b.

[Claim 3] Method according to any one of the claims

above, characterized in that said at least one, preferably at least two, protein-oilseeds is chosen from cashews, macadamia nuts, brazil nuts, hazelnuts, almonds, walnuts, or the like element of the nut family, peas, soy, lupine, chickpeas, lentils or other element of the legume family, flax, and / or sunflower.

[Claim 4] Method according to the preceding claim, characterized in that said at least one, preferably at least two, protein-oleaginous is a combination of soy, preferably in the form of soy juice, and cashew, preferably in the form of whole or in pieces peeled cashews or cashew juice.

[Claim 5] Method according to any one of the claims

above, characterized in that said at least one, preferably at least two, protein-oleaginous is in whole form, puree and / or milk.

[Claim 6] Method according to any one of the claims

above, characterized in that said at least one ferment is chosen from Bifidobacterium lactis, Brevibacterium linens, Candida valida, Corynebacterium flavescens, Hafnia alvei, Kluyveromyces lactis,

Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus cremoris, Lactococcus diacetylactis, Lactococcus lactis, Leuconostoc cremoris, yeast Candidaus Stapocosus Staphylocus

Streptococcus thermophilus.

[Claim 7] Method according to the preceding claim, characterized in that said at least one ferment comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

[Claim 8] Method according to claims 6 and 7, characterized in that said at least one ferment comprises Lactobacillus plantarum.

[Claim 9] Method according to any one of the claims

previous, further comprising a step of draining the product obtained in step c., for 12 hours to 24 hours, preferably 18 hours, at between 1 ° C and 8 ° C, preferably 4 ° C.

[Claim 10] Method according to any one of the claims

above, characterized in that it comprises an additional stage of flavoring with spices and / or spices and / or condiments, preferably chosen from garlic, parsley, chives, pepper, basil, capers, coriander, pickle, cumin, turmeric, curry, shallot, tarragon, fennel, cloves, ginger, olive oil, bay leaf, mustard, hazelnut, walnut, nutmeg, onion, oregano, sorrel, paprika, chili, horseradish, rosemary, saffron, thyme, truffle, and / or vinegar, even more preferably garlic, parsley, chives and / or pepper.

[Claim 11] Fermented food product based on protein-oleaginous plants, characterized in that it is obtained by the process according to any one of the preceding claims.