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

Abstract

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and to the product obtained by means of this method. The product is characterized by an origin that may be 100% plant-based, 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 grinding and/or homogenizing, of mixing with ferments, of incubating, and optionally of salting.

Claims

1. A method for manufacturing a proteo-oleaginous-based fermented food product, said method comprising successive steps of: a. preparing an initial product by processing soya-based material and cashew-based material with water, wherein the processing is selected from the group consisting of: grinding and homogenization; b. adding at least one ferment to the initial product obtained in the step a., in amounts representing from 0.01 to 2 wt. % with respect to a total amount of the initial product obtained in the step a., to obtain a ferment-added initial product, and further processing the ferment-added initial product to obtain an intermediate product, wherein the further processing is selected from the group consisting of: grinding and homogenization; and c. incubating the intermediate product obtained in the step b., at a temperature of between 25 and 60 C., for a period of 3 to 15 hours to obtain an incubated product.

2. The method according to claim 1, further comprising a step of salting of the initial or intermediate product in at least one of the steps a. and b., respectively.

3. The method according to claim 1, wherein the soya-based material is soya juice, and the cashew-based material is selected from the group consisting of: whole shelled cashew nuts, shelled cashew nuts in pieces, and cashew juice.

4. The method according to claim 1, wherein said at least one ferment is selected from the group consisting of: 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, Candida yeast, Staphylococcus carnosus, Staphylococcus Xylosus, and Streptococcus thermophilus.

5. The method according to claim 4, wherein said at least one ferment comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

6. The method according to claim 4, wherein said at least one ferment comprises Lactobacillus plantarum.

7. The method according to claim 1, further comprising a step of draining of the incubated product obtained in the step c., for from 12 hours to 24 hours, at between 1 C. and 8 C.

8. The method according to claim 1, further comprising an additional step of flavoring using a flavoring agent selected from the group consisting of: a spice, a seasoning, and a condiment.

9. The method according to claim 1, wherein the step c. of incubating the intermediate product obtained in the step b. is made at a temperature between 37 to 50 C.

10. The method according to claim 1, wherein the step c. of incubating the intermediate product obtained in the step b. is made for a period of 5 to 11 hours.

11. The method according to claim 2, wherein the step of salting of the initial or intermediate product in at least one of the steps a. or b., respectively, comprises addition of dry salt (NaCl).

12. The method according to claim 7, wherein the step of draining of the incubated product obtained in the step c. lasts 18 hours.

13. The method according to claim 7, wherein the step of draining of the incubated product obtained in the step c. is done at 4 C.

14. The method according to claim 8, wherein the flavoring agent is selected from the group consisting of: garlic, parsley, chives, pepper, basil, capers, coriander, gherkin, cumin, turmeric, curry, shallot, tarragon, fennel, clove, ginger, olive oil, bay leaves, mustard, hazelnut, walnut, nutmeg, onion, oregano, sorrel, paprika, hot pepper, horseradish, rosemary, saffron, thyme, truffle, and vinegar.

15. The method according to claim 8, wherein the flavoring agent is selected from the group consisting of: garlic, parsley, chives, and pepper.

Description

EXAMPLE 1

Preparation of a Batch of 6 Products of 150 g, Based on Cashew, Lupin and Soya

(1) 360 g of cashew, 15 g of dehulled soya, and 15 g of lupin are ground in 510 g water to obtain a homogeneous mixture.

(2) Optionally, 10 g of salt is added during grinding of the mixture of cashew, soya and lupin.

(3) A total of 4 g of the following ferments are added to this mixture, in identical proportions: Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus paracasei, Lactobacillus plantarum, and Streptococcus thermophilus. This new mixture is then ground.

(4) Said ground mixture is then poured into pots.

(5) Said pots are incubated at 38 C. in a sterilizer, for 13 hours.

(6) The products obtained are then placed in a refrigerator at 4 C.

EXAMPLE 2

Preparation of a Batch of 6 Products of 128 g, Based on Cashew and Soya

(7) 155 g of cashew and 95 g of dehulled soya are ground in 650 g water to obtain a homogeneous mixture.

(8) Optionally, 20 g of salt is added during grinding of the mixture of cashew and soya.

(9) A total of 4 g of the following ferments are added to this mixture, in identical proportions: Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Lactococcus cremoris, and Streptococcus thermophilus. This new mixture is then ground or homogenized.

(10) The obtained mixture is then incubated, in a suitable receptacle, at 40 C. in a sterilizer for 8 hours.

(11) The mixture obtained is then drained for 20 hours at 4 C., resulting in a loss of mass of approximately 15%.

(12) Optionally, 1.5% chopped garlic, 1% chopped parsley, and 0.1% pepper are added to the mixture obtained.

(13) Said obtained mixture is then poured into pots.

(14) The products obtained are then placed in a refrigerator at 4 C.

EXAMPLE 3

Preparation of a Batch of 6 Products of 150 g, Based on Cashew and Soya

(15) 250 g of cashew and 40 g of dehulled soya are ground in 610 g water to obtain a homogeneous mixture.

(16) Optionally, 15 g of salt is added during grinding of the mixture of cashew and soya.

(17) A total of 3 g of the following ferments are added to this mixture, in identical proportions: Lactobacillus bulgaricus and Streptococcus thermophilus.

(18) Optionally, 1 g of the ferment Lactobacillus plantarum is added to this mixture.

(19) This new mixture is then ground or homogenized.

(20) Said ground mixture is then poured into pots.

(21) Said pots are incubated at 42 C. in a sterilizer, for 8 hours.

(22) The products obtained are then placed in a refrigerator at 4 C.