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US 2022/0053788 A1Published application
Method for producing a fermented food product based on a protein- and oil-yielding plant
AssigneeLes Nouveaux Affineurs
InventorNour AKBARALY
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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.
Claims11
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.
Dependencies are inferred from the claim text.