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US 2022/0053804 A1Published application
Method for manufacturing a proteo-oleaginous-based fermented food product
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 the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particular, without any dairy or animal products and, therefore, particularly suitable for people who follow a vegetarian or lactose-free diet. The method comprises steps of grinding, coagulation, fermentation, salting, and refining a proteo-oleaginous product.
Claims13
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 proteo-oleaginous product with water;
- b. optionally, a step of coagulation of said initial product obtained in step a.;
- c. molding the product obtained in step a. or b.;
- d. fermentation of the product obtained in step c., at a temperature of between 10 and 40° C. for a period of 5 to 48 hours;
- e. demolding the product obtained in step d.;
- f. salting the product obtained in step e.;
- g. applying ferments to the outside of the product obtained in step f.;
- h. maturing the product obtained in step g., at a temperature of between 4 and 20° C. and at a relative humidity of between 70 and 100%, for a period of at least 4 hours;
- it being possible for the combination of the successive steps f., g., and h. to be repeated one or more times in order to obtain a final product.
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