FR3090277B1 - Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux - Google Patents

Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux Download PDF

Info

Publication number
FR3090277B1
FR3090277B1 FR1873928A FR1873928A FR3090277B1 FR 3090277 B1 FR3090277 B1 FR 3090277B1 FR 1873928 A FR1873928 A FR 1873928A FR 1873928 A FR1873928 A FR 1873928A FR 3090277 B1 FR3090277 B1 FR 3090277B1
Authority
FR
France
Prior art keywords
protein
manufacture
product
food product
oilseeds
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.)
Active
Application number
FR1873928A
Other languages
English (en)
Other versions
FR3090277A1 (fr
Inventor
Nour Akbaraly
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.)
Les Nouveaux Affineurs SAS
Original Assignee
Les Nouveaux Affineurs SAS
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
Priority to FR1873928A priority Critical patent/FR3090277B1/fr
Application filed by Les Nouveaux Affineurs SAS filed Critical Les Nouveaux Affineurs SAS
Priority to EP19845697.2A priority patent/EP3897176A1/fr
Priority to US17/415,827 priority patent/US20220053804A1/en
Priority to PCT/FR2019/000216 priority patent/WO2020128171A1/fr
Priority to PCT/FR2019/000217 priority patent/WO2020128172A1/fr
Priority to EP19856471.8A priority patent/EP3897177A1/fr
Priority to FR1915409A priority patent/FR3090278A1/fr
Priority to US17/415,166 priority patent/US20220053788A1/en
Priority to CN201980087445.9A priority patent/CN113226045A/zh
Priority to CN201980084884.4A priority patent/CN113226044A/zh
Publication of FR3090277A1 publication Critical patent/FR3090277A1/fr
Application granted granted Critical
Publication of FR3090277B1 publication Critical patent/FR3090277B1/fr
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds

Abstract

La présente invention concerne un procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux et le produit obtenu par ce procédé. Ce produit est caractérisé par une origine pouvant être 100% végétale, et en particulier sans produit laitier ou animal et donc particulièrement adapté pour les personnes suivant un régime alimentaire sans lactose ou vegan. Le procédé comprend des étapes de broyage, de coagulation, de fermentation, de salage, et d’affinage d’un produit protéo-oléagineux.
FR1873928A 2018-12-21 2018-12-21 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux Active FR3090277B1 (fr)

Priority Applications (10)

Application Number Priority Date Filing Date Title
FR1873928A FR3090277B1 (fr) 2018-12-21 2018-12-21 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux
CN201980087445.9A CN113226045A (zh) 2018-12-21 2019-12-23 用于制造蛋白质-油质类发酵食品的方法
PCT/FR2019/000216 WO2020128171A1 (fr) 2018-12-21 2019-12-23 Procédé pour la fabrication d'un produit alimentaire fermenté à base de protéo-oléagineux
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
EP19856471.8A EP3897177A1 (fr) 2018-12-21 2019-12-23 Procédé pour la fabrication d'un produit alimentaire fermenté à base de protéo-oléagineux
FR1915409A FR3090278A1 (fr) 2018-12-21 2019-12-23 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux
EP19845697.2A EP3897176A1 (fr) 2018-12-21 2019-12-23 Procédé pour la fabrication d'un produit alimentaire fermenté à base de protéo-oléagineux
US17/415,827 US20220053804A1 (en) 2018-12-21 2019-12-23 Method for manufacturing a proteo-oleaginous-based fermented food product
CN201980084884.4A 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
US17/415,166 US20220053788A1 (en) 2018-12-21 2019-12-23 Method for producing a fermented food product based on a protein- and oil-yielding plant

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1873928A FR3090277B1 (fr) 2018-12-21 2018-12-21 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux

Publications (2)

Publication Number Publication Date
FR3090277A1 FR3090277A1 (fr) 2020-06-26
FR3090277B1 true FR3090277B1 (fr) 2021-06-18

Family

ID=66690576

Family Applications (2)

Application Number Title Priority Date Filing Date
FR1873928A Active FR3090277B1 (fr) 2018-12-21 2018-12-21 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux
FR1915409A Pending FR3090278A1 (fr) 2018-12-21 2019-12-23 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux

Family Applications After (1)

Application Number Title Priority Date Filing Date
FR1915409A Pending FR3090278A1 (fr) 2018-12-21 2019-12-23 Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux

Country Status (5)

Country Link
US (1) US20220053804A1 (fr)
EP (2) EP3897176A1 (fr)
CN (2) CN113226045A (fr)
FR (2) FR3090277B1 (fr)
WO (1) WO2020128171A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023117561A1 (fr) * 2021-12-21 2023-06-29 Société des Produits Nestlé S.A. Composition de boisson fermentée comprenant des noix, éventuellement des graines, et des légumineuses

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1356363A (en) 1972-02-26 1974-06-12 Arkady New Foods Ltd Manufacture of protein containing foodstuffs
IL39876A (en) * 1972-07-10 1975-08-31 For Ind Res Cir Ltd Centre Process for the manufacture of soybean protein products
EP0521331A3 (en) 1991-06-19 1993-01-13 N.V. Vandemoortele International Soy milk fermentation process
JP3081101B2 (ja) * 1994-03-03 2000-08-28 キッコーマン株式会社 チーズ様食品の製造法
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
RU2160543C1 (ru) * 1999-12-02 2000-12-20 Зингер Наталья Матвеевна Способ получения соевого продукта
WO2004002231A1 (fr) * 2002-07-01 2004-01-08 Kagome Labio Co., Ltd. Procede de fabrication de boissons a base de feves et produits alimentaires solides fermentes
DE102007061256A1 (de) * 2007-12-19 2009-06-25 Katrin Von Oppenkowski Verfahren zur Herstellung einer pflanzlichen Substanz sowie derartige Substanz und deren Verwendung
JP2009171877A (ja) * 2008-01-23 2009-08-06 Toshio Sasaki 純植物性チーズ様食品の製造法
MX347102B (es) * 2009-05-25 2017-04-12 The Coca-Cola Company * Proceso para preparar un producto a base de soya fermentada.
WO2014110540A1 (fr) * 2013-01-11 2014-07-17 Maraxi, Inc. Succédanés de fromage d'origine non laitière comprenant un coacervat
CN103798397A (zh) * 2013-12-27 2014-05-21 青岛碧水蓝天生物技术有限公司 一种植物乳酸品及生产工艺
CN106720400A (zh) * 2015-11-25 2017-05-31 华蓥市禄市镇小学 一种腰果豆腐乳

Also Published As

Publication number Publication date
WO2020128171A1 (fr) 2020-06-25
CN113226045A (zh) 2021-08-06
CN113226044A (zh) 2021-08-06
EP3897176A1 (fr) 2021-10-27
FR3090277A1 (fr) 2020-06-26
US20220053804A1 (en) 2022-02-24
FR3090278A1 (fr) 2020-06-26
EP3897177A1 (fr) 2021-10-27

Similar Documents

Publication Publication Date Title
Nielsen Plasmin system and microbial proteases in milk: characteristics, roles, and relationship
Li et al. Role of somatic cells on dairy processes and products: a review
Tejada et al. Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant
Guarcello et al. A large factory-scale application of selected autochthonous lactic acid bacteria for PDO Pecorino Siciliano cheese production
CA2531197A1 (fr) Profils d'expression de genes identifiant les mammiferes ongules constituant genetiquement des elites
JP2018505672A5 (fr)
FR3090277B1 (fr) Procédé pour la fabrication d’un produit alimentaire fermenté à base de protéo-oléagineux
Meltretter et al. Analysis of the peptide profile of milk and its changes during thermal treatment and storage
JP2018505672A (ja) 改善された凝乳特性を有するキモシンのブレンド
Larpin et al. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese
Pazzola et al. Effect of polymorphisms at the casein gene cluster on milk renneting properties of the Sarda goat
ATE549937T1 (de) Nahrungsmittelprodukte, die teilweise und/oder vollständig denaturierte milchproteine enthalten
Wu et al. Angiotensin I‐converting enzyme inhibitory peptides derived from bovine casein and identified by MALDI‐TOF‐MS/MS
De Vries et al. Influence of shortening the dry period of Swedish dairy cows on plasmin activity in milk
EA202091476A1 (ru) Кисломолочный продукт и его приготовление с использованием фосфолипазы
Santillo et al. Role of indigenous enzymes in proteolysis of casein in caprine milk
Abarquero et al. Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
Cardinali et al. Microbiological, morpho-textural, and volatile characterization of Portuguese Queijo de Nisa PDO cheese
CN1646024A (zh) 用具有细菌源的酶生产发酵乳制品的新方法
Öztürk et al. Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
ATE507725T1 (de) Verfahren zur herstellung von käsebruch
El-Galiou et al. Lipolysis and proteolysis during the ripening of fresh Moroccan goats' milk cheese.
Orlyuk et al. Assessment of proteolysis and lipolysis intensity in Pechersky cheese ripening in the presence of Penicillium camemberti and Penicillium roqueforti molds
Mane et al. Proteolysis as a function of distance from surface to centre in a smear-ripened Irish farmhouse cheese
WO2020128172A1 (fr) Procédé pour la fabrication d'un produit alimentaire fermenté à base de protéo-oléagineux

Legal Events

Date Code Title Description
PLFP Fee payment

Year of fee payment: 2

PLSC Publication of the preliminary search report

Effective date: 20200626

PLFP Fee payment

Year of fee payment: 3

PLFP Fee payment

Year of fee payment: 4

PLFP Fee payment

Year of fee payment: 5

PLFP Fee payment

Year of fee payment: 6