Process for manufacturing a fermented food product using cell extracts
AssigneeBiosaveurs
InventorMarc Bigret
Life of this patent
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Abstract
The invention relates to a process for manufacturing a fermented food product, which enables the maturation phase of said product to be shortened and its organoleptic to be improved. The process is characterized by the addition to the raw material of a cluster of cell extracts of its fermenting micro-organisms, which are either naturally present or added in live state. The proportion of each extract in the cluster is approximately equivalent to that of the corresponding micro-organism in the fermenting mixture.
Claims16
A process for reducing the duration of the ripening phase during the manufacturing of a fermented food product from a raw material consisting of a milk or a meat, and to improve the organoleptic properties of the fermented food product, said process comprising the steps of:
- a) preparing a biomass consisting essentially of a mixture of cells of different species of living ripening microorganisms,
- b) lysing the cells of said ripening microorganisms to obtain cell extracts,
- c) blending said cell extracts, and
- d) adding a volume of said cell extracts to said raw material,
- wherein the number of microorganism cell equivalents contained in the volume of the cell extracts added to the raw material is from 10 to 1000 times greater than the number of the same microorganism cells present in said raw material.
A process for reducing the duration of the ripening phase during the manufacturing of a fermented food product from a raw material consisting of a milk or a meat, by the addition of at least one enzymatic cellular extract utilized in the natural ripening of said raw material, comprising the steps of:
- a) preparing a collection of different ripening microorganism cell extracts, comprising the steps of:
- preparing a biomass consisting of a mixture of different species of living ripening microorganisms which is fermented to obtain a final biomass comprising 109 UFC/ml for bacteria and 107 UFC/ml for yeasts and moulds,
- lysing the cells of said ripening microorganisms of said biomass;
- wherein the number of ripening microorganism cell equivalents after the step of cell lysis forming said collection is greater than the number of the same microorganism cells present in said raw material;
- blending the ripening microorganism cell extracts obtained, and
- b) adding a volume of said cell extracts to said raw material, wherein the number of ripening microorganism cell equivalents in the volume of said cell extracts is 10 to 10,000 times greater than the number of the same microorganism cells present in said raw material.
Dependencies are inferred from the claim text.