WO1998042200A1

WO1998042200A1 - Food products based on soybean milk and method for making same

Info

Publication number: WO1998042200A1
Application number: PCT/FR1997/000493
Authority: WO
Inventors: Jean James Garreau
Original assignee: Jean James Garreau
Priority date: 1997-03-20
Filing date: 1997-03-20
Publication date: 1998-10-01
Also published as: AU2296897A

Abstract

The invention concerns a method for making food products from fermented soybean milk, characterised in that the fermentation of said milk is obtained by the inoculation of lactobacillus farciminis.

Description

SOY MILK FOOD PRODUCTS AND THEIR MANUFACTURING METHOD

The present invention relates to food products for the human being, in particular so-called cheese preparations, and their preparation process (manufacture).

The technical sector of the invention is the field of manufacturing soy-based food products.

Soybeans (also known as Soy hispidus, Glycine hispida or Glycine max) are one of the oldest cultivated plants in the world.

It is an annual herb that belongs to the family of papilionaceae or legumes, such as beans or lentils. Its fruits are in the form of pods 3 to 10 cm in length, containing 1 to 5 globose seeds depending on the variety.

These seeds are particularly characterized by their high protein content (38%) with a balanced proportion of essential amino acids and by their lipid content (18%). They are also excellent sources of magnesium, trace elements and group B vitamins.

Besides food products such as "soy milk" (or tonyu), and tofu (soy curd obtained from tonyu by coagulation using a salt or an acid, but not fermented) which are the most widespread in the West, we find traditional fermented products made and used in the East, as mentioned for example in <r Rediscover. Soybeans, a long past and a bright future>, Michelle LARUELLE, MEDECINE DOUCE, N ^* 30, November 1994, pages 18 to 20.

The best known are tempeh (fermentation of seeds by Rhizopus oligosporus), sufu (by Actinomucor elegans), miso

(by Aspergillus oryzae, Sacchar πyces rouxii), shoyu (by

Aspergillus oryzae, Lactobacillus sp, Saccharomyces sp., Hansenula sp), natto (by Bacillus subtilis).

The cheese preparations that we describe below belong to this category of fermented products. Fermentation is one of the oldest methods of processing and preserving food. It has been, and still is, widely used to produce a very wide variety of soy foods. It improves its digestibility, as well as its nutritional value thanks to the synthesis of vitamins by micro ^ organisms.

Complex compounds such as carbohydrates, proteins, lipids are transformed into simple sugars, amino acids and free fatty acids very quickly assimilated.

There are many types of fermentation and they are classified according to the dominant end products: alcoholic, lactic, acetic, butyric, propionic fermentation, in particular.

Like any classification, this has an element of arbitrariness: most fermentations involve several species of microorganisms and result in a mixture of nobrous constituents.

The actors responsible for fermentation are bacteria, yeasts and molds. These microorganisms multiply only if they are in an environment corresponding to their requirements in terms of food, temperature, acidity and oxygenation.

An objective pursued by the invention is to provide improved food products (based on fermented soy milk or juice) and their manufacturing process.

The solution to the problem posed is a process for manufacturing food products from fermented soy milk, in which the soy milk is subjected to lactic and / or propionic fermentations. According to preferred embodiments:

- Propionibactérium freudenreichii is inoculated with soy milk,

- Lactobacillus brévis is inoculated with soy milk,

- Lactobacillus farciminis is inoculated with soy milk,

- the soy milk is inoculated at a temperature ranging from 25 to 37 ^° C, - it is allowed to coagulate until a pH of less than 5 (for example close to 4.5) is obtained,

- the coagulum is separated from the serum by draining,

- the coagulum is recovered which may or may not be pressed. The manufacturing process may include a flavoring operation and / or a ripening operation and / or a pasteurization operation.

The solution to the problem posed also consists in providing:

- a food product based on fermented soy milk which contains lactic and propionic ferments.

According to preferred embodiments:

- the product consists essentially of a curd (plain or flavored) pressed with fermented soy milk,

- said product in the form of a spread, raw or pasteurized, contains salt and / or vegetable oil and / or aromatics, and / or oilseed purees,

- said product in the form of a dessert cream, whether or not overrun, pasteurized or not, contains sugar, vegetable oil or not, and / or fruit, chocolate or other flavors, - said pressed natural product is refined,

- said drained and flavored product constitutes accompanying sauces.

We will use the name of "cheese preparation" rather than that of cheese (this designation being reserved for products derived from animal milk), to emphasize that the steps which allow the manufacture of the products according to the invention, also correspond to methods of cheese production from animal milk.

From the tonyu or “vegetable soy milk”, a ferment is inoculated on this substrate, there is then coagulation, then draining, pressing or not, salty or sweet flavoring, ripening or not, and pasteurization or not.

The final product can then be consumed, with a storage period of around 18 to 35 days, at around 4 * C, depending on whether it is pasteurized or not. The cheese preparations (or food products) according to the invention preferably combine two types of fermentation which we describe below.

Their main characteristics are the richness in vitamin B12 and easily assimilable proteins since they are mainly composed of free amino acids (resulting from fermentation), as well as a fresh and fine flavor.

We will very briefly describe the two types of fermentation which are involved in the cheese preparations according to the invention:

* lactic fermentation is characterized by the formation of lactic acid, which can form from starch in cereals as well as from sucrose or fructose from fruits and vegetables, or from milk lactose, to which it must her name. C ₆ H ₁₂ 0 ₆ > 2 CH ₃ CHOH COOH glucose lactic acid The main agents in lactic fermentations are bacteria belonging to the lactobacillus family.

There are many species classified into two categories:

- homofermentative lactobacilli, which only give lactic acid as a final product;

- heterofermentative lactobacilli, which give in addition lactic acid, ethanol (alcohol), glycerol, acetic acid and carbon dioxide.

Note: lactobacilli are far from the only microorganisms producing lactic acid.

The lactic fermentation is anaerobic and always leads to a progressive acidification of the medium as the lactic acid is formed.

When the pH reaches a value between 3.5 and 4, the multiplication of bacteria ceases and a stable medium is obtained which can be preserved (from several weeks to several years).

During this process, the bacterial flora gradually changes. During the first hours, or the first days, depending on the temperature, very many species develop. They are then replaced by lactic acid bacteria, the most acid-resistant species multiplying in the last phase. It has been observed, from observations on coagulation, the production of acid and the homogeneity of the size of the bacterial cells, that tonyu is an excellent culture medium for the propagation of numerous lactobacilli.

The factors influencing lactic fermentation are the varieties of seeds, the methods of preparing tonyu, heat treatments, the acidity of the medium, the activity of the ferments from the point of view of their quality and quantity (% inoculated as leaven ).

In the cheese preparation and / or the food products according to the invention, a propionic fermentation is preferably associated with the lactic fermentation.

* the propionic fermentation is due to the propionic bacteria.

Like lactic acid bacteria, propionic bacteria or propionibacterium feed on fermentable sugars which they find in their substrate or living environment, they are also anaerobic, (even aerotolerant), they grow at an optimum temperature between 30-37 ^* C, and they acidify the medium by producing mainly propionic acid and acetic acid, but also formic, iso-valeric, succinic, lactic and carbonic acids.

The nutritional value of the “vegetable milks” fermented according to the invention is their first asset.

These products are rich in proteins and essential amino acids, free of saturated animal fats, rich in sugars and vitamins; their richness in free amino acids allows rapid absorption in the digestive tract (duodenum), even in the absence of pancreatic and biliary enzymes.

There could be no easier assimilation. O 98/42200

They are also recommended for people who suffer from lactose intolerance.

The three main minerals, calcium, phosphorus and sodium are important for children and the elderly. Another very important property of lactic acid bacteria is linked to their probiotic effects. They are indeed capable of inhibiting the development of pathogens.

Compared to tofu, the products according to the invention have the enormous advantage of being fermented. For equivalent or even slightly higher dry matter levels (19 to 25%), they provide simple carbohydrates, free fatty acids, and especially free amino acids, which are easily assimilated.

Their nutritional richness is due to the natural richness of soybeans and to the products added by the action of micxoorganisms and their enzymes.

They are a source of protein that replaces meat in a nutritious and economical way.

Their unusual richness (as plant foods) in trace elements and especially in vitamins, including vitamin B12, drops one of the main criticisms of the vegetarian diet.

Detailed description of preferred embodiments of the invention. In a preliminary phase, soy milk (or juice) is prepared.

The soy milk manufacturing process generally includes four successive steps:

- soaking the seeds (a), - grinding (b),

- cooking (c),

- extraction (d).

The variety of seeds influences the quality of the juice extracted, so it is important to have good seeds, clean and washed. Unwashed seeds can give a bitter flavor to the tonyu, a darker color and a short shelf life.

The length of time the seeds are stored also affects the quality of the tonyu. This organoleptic quality decreases with the shelf life which must not exceed two years.

The water used in production must also be of good chemical and bacteriological quality, for example water filtered by reverse osmosis. Operation (a): soaking the shelled seeds.

The seeds are soaked to soften them, reduce the energy required for grinding and increase the extraction rate of their constituents.

The duration of soaking depends on the water temperature, the variety and the age of the seeds. It is on average from 6 to 12 hours (up to 15 hours).

Too long a soak causes a significant loss of water-soluble compounds, and the depleted seeds give a vegetable milk of reduced nutritional value, because the soaking water retains significant proportions of crude proteins, lipids and various sugars, in particular of sucrose, raffinose and stachyose (raffinose-galactose).

Operation (b): grinding in the presence of water.

The seeds are rinsed once or twice before crushing to reduce bacterial contamination. 1 volume of hot water is added for grinding.

The finer the grind, the better the extraction yield.

Hot grinding (60 ° C at least) reduces both the cooking time and the bean flavor.

Maintaining the ground product at 80 ^° C inactivates lipoxygenase; derivative products will therefore have a more neutral flavor.

Cooking should take place as soon as possible after grinding. Operation (c): cooking. The ground product is mixed with hot water (1 volume of seeds for 5 to 6 volumes of water).

A suitable temperature and cooking time allow: - to inactivate the tryptic inhibitors which interfere with the digestibility of proteins,

- to optimize the nutritional value and the quality of proteins (P.E.R.),

- to increase the flavor of tonyu by reducing the taste of "bean",

- increase the storage time of finished products by destroying the flora,

- to facilitate the extraction of tonyu from the ground material,

- alter the nature of proteins and generate substances which will favor the type of fermentation used.

The optimal cooking time is 7 to 14 minutes for a temperature of 100 to 105 * C.

Cooking is sometimes continued without a lid, for 3 to 15 minutes to eliminate the “bean” flavors and perfect the cooking.

Overcooking is a waste of time and energy. It also has other harmful consequences:

- destruction of cystine (already slightly deficient) and lysine which are essential amino acids, - formation of undesirable sulfur derivatives, bitterness and unpleasant flavor,

- loss of protein digestibility,

- browning reaction of the tonyu resulting from protein alterations, - reduction in the consistency of the cheese preparation and / or of the final product.

Operation (d): extraction of the tonyu.

The ground meal is separated into tonyu and okara before or after cooking. Various methods (filtration and pressing or centrifugation) are used to remove the non-water-soluble materials that constitute okara.

1 kg of dry seeds provides 9.2 kg of tonyu with 6% dry matter.

The starting dilutions and the quality of extraction can be modified to have a yield gain of 3 to 4% of dry matter (DM).

The more dry tonyu has, the better the coagulation and draining phases as well as the nutritional quality of the cheese preparation.

The okara whose dry matter is 22 to 24%, or 26.5% of the dry weight of seeds, contains 23.6% of proteins and 8.1% of lipids (in percentage compared to its own dry matter). This operation is preferably followed by rapid cooling (operation (e)).

Food products (or so-called cheese preparations) are made from soy extract (milk) which is, for example, thus obtained. As an alternative to this preliminary phase of tonyu preparation (operations (a) to (e)), it is possible to use various brands of tonyu found in trade.

Significant differences from an organoleptic point of view can be observed for these products, as well as starting pH ranging from 6.9 to 7.3, and a dry matter content of 7.5% to 10% (average 8.5 %).

Operation (f): choice of ferment and sowing.

The tonyu (pasteurized or sterilized) is sown at a temperature ranging from 25 ^* to 37 * C, for optimum development of microorganisms.

Tonyu is a good medium for the development of lactic acid bacteria and the growth of many bacteria has been studied:

Streptococcus (str. Thermophilus, str. Lactis, str. Diacetylactis) from Lactobacillus (L. bulgaricus, L. acidophilus, L. casi, L. helvéticus, L. plantarum) and leuconostoc. While most of the products obtained are difficult to market due to the bitter taste, the cheese preparation presented here has a flavor which does not have this drawback.

The flour aromas characteristic of soy disappear after fermentation of lactic acid bacteria. The advantage also of this fermentation lies in the increase in free amino acids and in particular in lysine, histidine and phenylalanine.

According to the invention, use is preferably made of two lactic ferments lactobacillus Lb brevis and Lb farciminis (mixed and simple culture) to which we have added Propionibactériu freudenreichii sp. shermanii.

Lactobacillus brevis: it is a heterofermentative lactobacillus which grows at 15 ^° C (not 45 ° C). It produces lactic acid (DL isomer).

It is found in milk, cheeses, sauerkraut, acidic pasta, silage, cow manure, excrement, the mouth and the intestinal tract of men and rats.

Lactobacillus farciminis: it is a necessarily homofermentative lactobacillus, which produces only lactic acid L.

It is rather mesσphile and can grow at 15 ^* C.

It has been isolated in meat products (raw sausages) and in acidic pasta. As an alternative to the use of this lactobacillus Lb farciminis, other lactobacilli can be used, such as b. casei subsp rhamnosus, Lb. casei casei, Lb. acidophilus, Lb. plantarum, Lb. fermentum, Lb. curvatus, Lb. sake; the flavors of the products obtained are very diverse and we have thus selected Lb. farciminis for the very pleasant and sweet taste it gives, without trace of bitterness.

Propionibacterium freudenreichii (sp. Shermanii):

The interest of this bacterium is especially in its capacity to produce vitamin B12. The addition of propionibacterium freudenreichii (subspecies shermanii) to the flora of kefir in fact causes significant enrichment in vitamin B12 and PP. The flavor given to the fermented tonyu was also very pleasant. It is in particular possible to use the bacteria which have been the subject of strain deposits at the Institut Pasteur, Paris, France, under the following references:

- for lactobacillus farr≈iminis: strains N ^* 103136 T and 20184 T; - for propionibacterium freudenreichii: strain N * 103026 T;

- for propionibacterium freudenreichii sp. shermanii: strain N * 103027 T.

We have thus selected several categories of ferments for the manufacture of our cheese preparations, to obtain optimal organoleptic and nutritional qualities. Operation (g): coagulation phase.

The ferment (mixed culture or not) presented above is inoculated into soy milk in proportions of 2 to 5%.

Slow stirring can then be performed for 2 to 3 hours and then the tonyu is placed at a temperature of the order of 30 to 37 ^° C.

After incubation times varying from 10 to 24 hours for temperatures from 30 to 37 ° C, the pH of the medium has dropped to 4.5 - 4.1, coagulation is then complete. Operation (h): draining phase

The coagulum then has a dry matter content of 10 to 12.5% (at 105 ° C).

The draining phase is carried out at a temperature of the order of 25 to 30 ° C, or else to 4 ^* C, in a cheese cloth bag, for periods ranging from 12 to 24 hours. The drip level is adjusted according to the desired finished product. The dry matter rate then drops to 16-20%.

(On 1000 g of tonyu at the start, 550 to 600 g of serum were evacuated having a pH varying between 4.1 and 5, and the curd or coagulum weighs from 400 to 450 g). At this stage, the curd can be used for salty spreads, pasteurized or not, or dessert creams. It can also be in a hurry.

Operation (i): pressing. The curds are then placed in crockery trays, of various shapes and sizes, according to the desired finished products (type "camembert", "sofu" plain or flavored).

It is pressed to give products with various dry matter rates of 25 to 35% and for periods varying from 12 to 36 hours. This pressing is preferably done at a temperature of 4 * C to stop the fermentation processes.

It should be noted that the serum is slightly more acidic than in the previous draining phase, always for pH values varying from 3.8 to 4.3. The draining phase is then over, it can be summarized with the following figures:

- total duration of draining - pressing (operations (h) and (i)): 30 to 48 hours,

- room temperature: 18 to 25 * C, or temperature: 4 ^* C, - amount of coagulum obtained, approximately 30%, compared to the amount of initial tonyu (pH of the curd: 4.0 to 4.3),

- quantity of serum obtained, approximately 70% compared to the quantity of starting tonyu (pH of the serum 3.8 to 4.3).

(To simplify, we can say that on average, 1000 g, that is to say 1 liter of tonyu, gives 300 g of coagulum and 700 g of serum).

Serum is a very interesting product due to its richness in lactic acid (mainly lactic acid L, produced by Lb. farciininis) and in trace elements, and can be used to offer a pasteurized acid drink rich in organic acids, minerals and proteins water-soluble.

We are therefore at the end of this phase in the presence of a fermented curd which can be transformed according to various processes.

At this stage, the product has a pleasant flavor, without any bitterness, very slightly tart, and very refreshing. It can be a fresh "cheese", to be tasted with a little salt. Its organoleptic quality is different from that of tofu.

An analysis gives the following results, per 100 g of fresh product:

- pH 4.0 - 4.5

- dry matter (M.S) 12.1 - 25.2 g

- proteins> 50% of M.S

- lipids 20 to 25% of M.S - carbohydrates 1.9 to 3% of M.S

- lactic flora 1.0 billion / g

- lactic acid (L) 10 mg

- Vitamin B 12 1.5 - 6.5 cg / 100 g

These first results were obtained from fresh products.

After draining, there may be:

- either pressing (operation (i)) and flavoring,

- either flavoring (operation (j1)) salty or sweet, part of which can be pasteurized (operation (kl)), - or refining to give a “camembert” type product (operation (j2)).

Operations (jl) and (kl): aromatization and pasteurization phases.

A very wide range of products can be obtained but we will mention only a few:

The curd is put in a container and ingredients are then added. The whole is mixed to homogenize the final product (this operation can also be carried out in a mixer-mixer). Sweet products can be mechanically expanded to give an excellent hold foam.

Examples of ingredients added to the curd and their respective proportions (as a percentage of the curd mass): Product A. - salt: 1.8 to 2%, - garlic: 0.05 to 0.1%,

- pepper (or curry or cumin): 0.3 to 0.5%,

- olive oil: 2 to 3%,

- herbs: 0.1%. Product B.

- salt: 1.8 to 2%,

- mashed hazelnuts (or toasted almonds): 3 to 7%. Product C.

- salt: 1.8 to 2%, - olive oil: 2 to 3%,

- brewer's yeast (edible, in flakes): 1 to 2%

- celery: 0.1 to 0.5%.

These products can be packaged (125 or 150 g) and eaten fresh, or pasteurized. Flavored fresh products are then immediately cooled to temperatures in the range of 1 to 3 ^° C, to stop the fermentation process (mainly lactic) and they are then placed in the refrigerator.

They have a shelf life of around 18 to 27 days. Pasteurization is carried out with a reference temperature of 70 ° C.

The duration of pasteurization is of the order of 30 min, after the product has reached 60 * C, and its pasteurization speed (VP) is between 1 and 20. (VP = Time x 10 exp ((T * - T'ref) / 10), Time in minutes, T'ref ≈ 70 * C).

The product is cooled, upon completed pasteurisation, at a temperature of the order of 4 to 10 ^° C.

It is then placed in the fridge (4 * C) before consumption. Its shelf life is 1 to 3 months. Operation (j2): refining phase.

After the first phase of draining on cheese cloth, the curds are placed in dishes, and sprayed with water highly concentrated in salt (50 to 100 g / liter). The curd is then pressed for about 36 to 48 hours. The dishes will give the shape of the finished product.

The curd is then removed from the mold and sown on its surface with a solution of Penicilium candidum diluted in physiological water (NaCl: 9 g / liter). This seeding is done with a pipette or by spraying.

It is also possible to add a few drops of a dilute solution of Geotrichum candidium.

The curd is then placed in a ripening room, at a constant temperature of the order of 8 ° C. to 10 ° C. It is turned periodically, every 72 or 96 hours.

After 7 to 10 days, the Penicilium has developed, and a "camembert" type product is obtained, with a white "crust" and a very fine, original flavor reminiscent of dairy pie.

This product should be kept cool (4 ° C) for periods of 1 5 to 1 8 days.

According to a product, a variant of those which have been presented, it is also possible to produce soy milk yogurts which may or may not be flavored. Similarly, these yogurts can be more or less firm, even liquid. The process used to obtain this product consists in inoculating and allowing to coagulate as indicated in claim 4.

Claims

1. Process for the manufacture of food products from fermented soy milk, characterized in that the fermentation of this soy milk is obtained by inoculation of lactobacillus farciminis.

2. Method of manufacturing food products according to your claim 1 characterized in that the lactic fermentation is combined with an inoculation of propionibacterium freudenreichii.

3. A method of manufacturing food products according to claim 1 or 2 characterized in that the lactic fermentation is combined with an inoculation of lactobacillus brévis.

4. A method of manufacturing food products according to claim 1 or 2 characterized in that the lactic fermentation is combined with an inoculation of lactobacillus casei.

5. Method for manufacturing food products according to one of claims 1 to 4, in which successively: - the soy milk is seeded at a temperature ranging from 25 ° C to

37 ° C; - allowed to coagulate until a pH of less than 5, preferably 4.5, is obtained;

6. A method of manufacturing food products according to claim 5, characterized in that the coagulum is separated from the serum.

7. Manufacturing process according to any one of the preceding claims, characterized in that a salty or sweet flavoring and / or a ripening is carried out.

8. Food product based on fermented soy milk, obtained by implementing the method according to one of claims 1 to 7.

9. Food product according to claim 8, essentially consisting of a curd of fermented soy milk.

1 0. Food product according to claim 8 or 9, characterized in that it comprises salt and / or vegetable oil and / or sugar.

1 1. Food product according to claim 1 0, characterized in that the product is abundant.

1 2. Food product according to claim 9, characterized in that it is refined.