Classifications

• • 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
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
  • 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.

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• 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)
• Dairy Products (AREA)
• Non-Alcoholic Beverages (AREA)
• Micro-Organisms Or Cultivation Processes Thereof (AREA)
• Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=9399753

Family Applications (1)

Country Status (4)

Cited By (4)

Citations (6)

• 1990
  • 1990-08-16 FR FR9010504A patent/FR2665826A1/fr active Granted
• 1991
  • 1991-08-16 WO PCT/FR1991/000669 patent/WO1992003533A1/fr not_active Application Discontinuation
  • 1991-08-16 JP JP3514218A patent/JPH05503854A/ja active Pending
  • 1991-08-16 EP EP91915302A patent/EP0495970A1/fr active Pending

Patent Citations (6)

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