	US 12,137,709 B2
	Method for producing a fermented food product based on a protein- and oil-yielding plant
Nour Akbaraly, Vanves (FR)
Assigned to LES NOUVEAUX AFFINEURS, Massy (FR)
Appl. No. 17/415,166
Filed by LES NOUVEAUX AFFINEURS, Massy (FR)
PCT Filed Dec. 23, 2019, PCT No. PCT/FR2019/000217 § 371(c)(1), (2) Date Jun. 17, 2021, PCT Pub. No. WO2020/128172, PCT Pub. Date Jun. 25, 2020.
Claims priority of application No. 1873928 (FR), filed on Dec. 21, 2018; and application No. 1915409 (FR), filed on Dec. 23, 2019.
Prior Publication US 2022/0053788 A1, Feb. 24, 2022
Int. Cl. A23C 20/02 (2021.01); A23L 11/40 (2021.01); A23L 11/45 (2021.01)

CPC A23L 11/45 (2021.01) [A23L 11/40 (2021.01); A23V 2400/123 (2023.08); A23V 2400/169 (2023.08); A23V 2400/249 (2023.08)]

15 Claims

1. A method for manufacturing a proteo-oleaginous-based fermented food product, said method comprising successive steps of:

a. preparing an initial product by processing soya-based material and cashew-based material with water, wherein the processing is selected from the group consisting of: grinding and homogenization;

b. adding at least one ferment to the initial product obtained in the step a., in amounts representing from 0.01 to 2 wt. % with respect to a total amount of the initial product obtained in the step a., to obtain a ferment-added initial product, and further processing the ferment-added initial product to obtain an intermediate product, wherein the further processing is selected from the group consisting of: grinding and homogenization; and

c. incubating the intermediate product obtained in the step b., at a temperature of between 25 and 60° C., for a period of 3 to 15 hours to obtain an incubated product.