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. Method for manufacturing a proteo-oleaginous-based fermented food product, characterized in that it comprises the successive steps of: a. preparation of an initial product by grinding and/or homogenization of at least one, preferably at least two, proteo-oleaginous products with water; b. addition of at least one ferment to the product obtained in step a., and grinding and/or homogenization; c. incubation of the product obtained in step b., at a temperature of between 25 and 60° C., preferably 37 to 50° C., for a period of 3 to 15 hours, preferably 5 to 11 hours.

2. Method according to claim 1, characterized in that it further comprises a step of salting of the product, preferably comprising addition of dry salt (NaCl) to the preparation in steps a. and/or b.

3. Method according to claim 1, characterized in that said at least one, preferably at least two, proteo-oleaginous products are selected from cashew nut, macadamia nut, Brazil nut, hazelnut, almond, walnut, or another member of the nut family, pea, soya, lupin, chickpea, lentils, or another member of the legume family, flax, and/or sunflower.

4. Method according to claim 3, characterized in that said at least one, preferably at least two, proteo-oleaginous products are a combination of soya, preferably in the form of soya juice, and cashew preferably in the form of shelled cashew nuts, either whole, or in pieces, or cashew juice.

5. Method according to claim 1, characterized in that said at least one, preferably at least two, proteo-oleaginous products are whole, pureed, and/or in milk form.

6. Method according to claim 1, characterized in that said at least one ferment is selected 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, Candida yeast, Staphylococcus carnosus, Staphylococcus Xylosus, and/or Streptococcus thermophilus.

7. Method according to claim 6, characterized in that said at least one ferment comprises Lactobacillus bulgaricus and Streptococcus thermophilus.

8. Method according to claim 6, characterized in that said at least one ferment comprises Lactobacillus plantarum.

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

10. Method according to claim 1, characterized in that it comprises an additional step of flavoring using spices and/or seasoning and/or condiments, preferably selected from 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/or vinegar, and even more preferably garlic, parsley, chives and/or pepper.

11. Proteo-oleaginous-based fermented food product, characterized in that it is obtained by the method according to claim 1.

Description

EXAMPLE 1

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

[0047] 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.

[0048] Optionally, 10 g of salt is added during grinding of the mixture of cashew, soya and lupin.

[0049] 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.

[0050] Said ground mixture is then poured into pots.

[0051] Said pots are incubated at 38° C. in a sterilizer, for 13 hours.

[0052] 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

[0053] 155 g of cashew and 95 g of dehulled soya are ground in 650 g water to obtain a homogeneous mixture.

[0054] Optionally, 20 g of salt is added during grinding of the mixture of cashew and soya.

[0055] 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.

[0056] The obtained mixture is then incubated, in a suitable receptacle, at 40° C. in a sterilizer for 8 hours.

[0057] The mixture obtained is then drained for 20 hours at 4° C., resulting in a loss of mass of approximately 15%.

[0058] Optionally, 1.5% chopped garlic, 1% chopped parsley, and 0.1% pepper are added to the mixture obtained.

[0059] Said obtained mixture is then poured into pots.

[0060] 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

[0061] 250 g of cashew and 40 g of dehulled soya are ground in 610 g water to obtain a homogeneous mixture.

[0062] Optionally, 15 g of salt is added during grinding of the mixture of cashew and soya.

[0063] A total of 3 g of the following ferments are added to this mixture, in identical proportions: Lactobacillus bulgaricus and Streptococcus thermophilus.

[0064] Optionally, 1 g of the ferment Lactobacillus plantarum is added to this mixture.

[0065] This new mixture is then ground or homogenized.

[0066] Said ground mixture is then poured into pots.

[0067] Said pots are incubated at 42° C. in a sterilizer, for 8 hours.

[0068] The products obtained are then placed in a refrigerator at 4° C.