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EP0495970A1 - Process for producing kefir-type stable fermented beverages and beverages so produced - Google Patents

Process for producing kefir-type stable fermented beverages and beverages so produced

Info

Publication number
EP0495970A1
EP0495970A1 EP91915302A EP91915302A EP0495970A1 EP 0495970 A1 EP0495970 A1 EP 0495970A1 EP 91915302 A EP91915302 A EP 91915302A EP 91915302 A EP91915302 A EP 91915302A EP 0495970 A1 EP0495970 A1 EP 0495970A1
Authority
EP
European Patent Office
Prior art keywords
fermentation
type
kefir
beverages
reconstituted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP91915302A
Other languages
German (de)
French (fr)
Inventor
Paul Kabore
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP0495970A1 publication Critical patent/EP0495970A1/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Definitions

  • the present invention relates to a process for obtaining stabilized fermented beverages of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms.
  • the subject of the invention is also the drinks and other products thus obtained.
  • patent FR 85.04263 for manufacturing beverages of this type. However, it is not entirely satisfactory because it only comprises a single stage in the manufacture of the beverage and because it uses microorganisms in mixed cultures.
  • the object of the present invention is therefore to propose a process which makes it possible to obtain fermented drinks of the kefir type with a biological stabilization of the latter and conservation of its organoleptic qualities.
  • this result is obtained with a process for obtaining stabilized fermented drinks of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms, characterized in that it is leads in two phases, namely firstly a fermentation of a reconstituted must, based essentially on concentrated fruit juice or cereals, water, sugar in a first reactor with cells immobilized in alginate gel, using lactic acid bacteria, then, after sterilizing filtration, a second on-line fermentation in a second reactor ⁇ immobilized cells, this time using yeasts, the stabilization of the final product being rejected because sterilizing filtration of the microfiltration type.
  • a tangential Itratior microfi will be used on a mineral membrane.
  • the filtration product thus obtained makes it possible to obtain a drink which is distinguished from other already existing drinks by its numerous qualities: a) nutritional qualities
  • drinks are also the subject of the present invention.
  • the product will also be subjected to the same type of filtration at the end of the first fermentation phase.
  • the residence times in each reactor are calculated according to the characteristics desired by the finished product.
  • the cell immobilization technique makes it possible to obtain reactors with very high population densities by the microorganisms used.
  • the decomposition of the fermentation in two independent stages allows the control of each strain, in pure culture in a fermenter and thus authorizes the obtaining of a product of constant quality, with well defined and controlled characteristics.
  • the coupling of the two fermentation stages also allows a better progress of the fermentation.
  • the high cell density obtained by immobilizing the cells in an alginate gel finally makes it possible to quickly obtain the finished product.
  • the system consists of a set of tanks (preparation of the must, first fermentation, second fermentation, storage) supplemented by a membrane filtration system.
  • lactobacillus brevis possibly in mixed culture with a yeast, preferably candida valida.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Alcoholic Beverages (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Procédé pour l'obtention de boissons fermentées stabilisées type kéfir à partir d'une fermentation mettant en oeuvre un moût reconstitué et plusieurs souches de micro-organismes, caractérisé en ce qu'il est conduit en deux phases, à savoir tout d'abord une fermentation d'un moût reconstitué, à base essentiellement de jus de fruits concentrés ou de céréales, d'eau, de sucre dans un premier réacteur à cellules immobilisées en gel d'alginate, au moyen de bactéries lactiques, puis, après filtration stérilisante, une seconde fermentation en ligne dans un second réacteur à cellules immobilisées, cette fois-ci au moyen de levures, la stabilisation du produit final étant réalisée par filtration stérilisante du type microfiltration.Process for obtaining stabilized fermented drinks of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms, characterized in that it is carried out in two phases, namely first of all a fermentation of a reconstituted must, essentially based on concentrated fruit juice or cereals, water, sugar in a first reactor with cells immobilized in alginate gel, using lactic acid bacteria, then, after sterilizing filtration, a second on-line fermentation in a second reactor with immobilized cells, this time using yeasts, the final product being stabilized by sterilizing filtration of the microfiltration type.

Description

Procédé pour l'obtention de boissons fermentées stabilisées type kéfir et boissons ainsi obtenuesProcess for obtaining kefir-type stabilized fermented drinks and drinks thus obtained
La présente invention a pour objet un procédé pour l'obtention de boissons fermentées stabilisées type kéfir à partir d'une fermentation mettant en oeuvre un moût reconstitué et plusieurs souches de micro-organismes. L'invention a également pour objet les boissons et autres produits ainsi obtenus.The present invention relates to a process for obtaining stabilized fermented beverages of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms. The subject of the invention is also the drinks and other products thus obtained.
Les boissons dites kefir sont connues de longue date. Elles seraient d'origine caucasienne et sont utilisées au niveau familial en France depuis le début du siècle. Le gros problème de ces boissons, qui a empêché jusqu'à présent leur développement industriel, réside dans leur manque de stabilité dans le temps. Elles ne peuvent donc être conservées.So-called kefir drinks have been known for a long time. They are of Caucasian origin and have been used at the family level in France since the beginning of the century. The big problem with these drinks, which has hitherto prevented their industrial development, lies in their lack of stability over time. They cannot therefore be kept.
Elles ne peuvent non plus être produites à grande échelle.Nor can they be produced on a large scale.
On a déjà proposé dans le brevet FR 85.04263 un procédé de fabrication de boissons de ce type. Cependant, il ne donne pas entière satisfaction parce qu'il ne comporte qu'une seule étape de fabrication de la boisson et qu'il met en oeuvre des micro-organismes en cultures mixtes.A patent has already been proposed in patent FR 85.04263 for manufacturing beverages of this type. However, it is not entirely satisfactory because it only comprises a single stage in the manufacture of the beverage and because it uses microorganisms in mixed cultures.
La présente invention a en conséquence pour objet de proposer un procédé qui permette d'obtenir des boissons fermentées de type kéfir avec une stabilisation biologique de celui-ci et conservation de ses qualités organoleptiques.The object of the present invention is therefore to propose a process which makes it possible to obtain fermented drinks of the kefir type with a biological stabilization of the latter and conservation of its organoleptic qualities.
Conformément à l'invention, ce résultat est obtenu avec un procédé pour l'obtention de boissons fermentées stabilisées type kéfir à partir d'une fermentation mettant en oeuvre un moût reconstitué et plusieurs souches de micro-organismes, caractérisé en ce qu'il est conduit en deux phases, à savoir tout d'abord une fermentation d'un moût reconstitué, à base essentiellement de jus de fruits concentrés ou de céréales, d'eau, de sucre dans un premier réacteur à cellules immobilisées en gel d'alginate, au moyen de bactéries lactiques, puis, après filtration stérilisante, une seconde fermentation en ligne dans un second réacteur έ cellules immobilisées, cette fois ci au moyen de levures, la stabilisation du produit final étant récusée car filtration stérilisante du type microfi Itration.In accordance with the invention, this result is obtained with a process for obtaining stabilized fermented drinks of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms, characterized in that it is leads in two phases, namely firstly a fermentation of a reconstituted must, based essentially on concentrated fruit juice or cereals, water, sugar in a first reactor with cells immobilized in alginate gel, using lactic acid bacteria, then, after sterilizing filtration, a second on-line fermentation in a second reactor έ immobilized cells, this time using yeasts, the stabilization of the final product being rejected because sterilizing filtration of the microfiltration type.
De préférence on mettra en oeuvre une microfi Itratior tangentielle sur membrane minérale.Preferably, a tangential Itratior microfi will be used on a mineral membrane.
Les techniques d'immobilisation sont décrites dans le brevet 88-09249 et ne seront pas explicitées plus en détail ici.Immobilization techniques are described in the patent 88-09249 and will not be explained in more detail here.
Le produit de filtration ainsi obtenu permet d'obtenir une boisson qui se distingue des autres boissons déjà existantes par ses nombreuses qualités : a) qualités nutritionnellesThe filtration product thus obtained makes it possible to obtain a drink which is distinguished from other already existing drinks by its numerous qualities: a) nutritional qualities
- faible teneur en sucre- low sugar content
- vitamine, oligo-éléments et sels minéraux- vitamin, trace elements and mineral salts
- produits du métabolisme de la microflore (on pourrait faire le parallèle avec le yaourt) b) qualités organoleptiques - la boisson est jugée :- products of the metabolism of microflora (we could make the parallel with yogurt) b) organoleptic qualities - the drink is judged:
- rafraichissante- refreshing
- pétillante (naturellement)- sparkling (naturally)
- fruitée- fruity
- acidulée par les jurys au cours des différentes séances de dégustation.- tart by the juries during the different tasting sessions.
Ces boissons font également l'objet de la présente invention. De manière avantageuse le produit sera également soumis à une filtration de même type à la fin de la première phase de fermentation.These drinks are also the subject of the present invention. Advantageously, the product will also be subjected to the same type of filtration at the end of the first fermentation phase.
Les temps de séjour dans chaque réacteur sont calculés en fonction des caractéristiques souhaitées par le produit fini. La technique d'immobilisation des cellules permet d'obtenir des réacteurs à très fortes densités de population par les micro-organismes utilisés.The residence times in each reactor are calculated according to the characteristics desired by the finished product. The cell immobilization technique makes it possible to obtain reactors with very high population densities by the microorganisms used.
En fait, le problème était d'obtenir rapidement un produit fermenté par plusieurs partenaires microbiologiques (souches) dont la composition finale soit maîtrisée et reproductible dans le temps, à l'échelle industrielle. L'obtention du produit fini souhaité est garantie par la connaissance et le contrôle du métabolisme de chacun des partenaires microbiens impliqués dans la fermentation mixte.In fact, the problem was to quickly obtain a product fermented by several microbiological partners (strains) whose final composition is controlled and reproducible over time, on an industrial scale. Obtaining the desired finished product is guaranteed by the knowledge and control of the metabolism of each of the microbial partners involved in mixed fermentation.
La décomposition de la fermentation en deux étapes indépendantes permet le contrôle de chaque souche, en culture pure dans un fermenteur et autorise ainsi l'obtention d'un produit de qualité constante, aux caractéristiques bien définies et contrôlées. Le couplage des deux étapes de fermentation permet en outre un meilleur déroulement de la fermentation. La forte densité cellulaire obtenue grâce à l'immobilisation des cellules dans un gel d'alginate permet enfin d'obtenir rapidement le produit fini. Le dispositif se compose d'un ensemble de cuves (préparation du moût, première fermentation, deuxième fermentation, stockage) complété par un système de filtration sur membrane.The decomposition of the fermentation in two independent stages allows the control of each strain, in pure culture in a fermenter and thus authorizes the obtaining of a product of constant quality, with well defined and controlled characteristics. The coupling of the two fermentation stages also allows a better progress of the fermentation. The high cell density obtained by immobilizing the cells in an alginate gel finally makes it possible to quickly obtain the finished product. The system consists of a set of tanks (preparation of the must, first fermentation, second fermentation, storage) supplemented by a membrane filtration system.
Il n'y a pas d'obstacle à la transposition â l'échelle semi-industrielle puis industrielle du volume des cuves de fermentation, de sorte qu'avec des cuves de volumes importants, il est possible d'obtenir des quantités importantes de produits finis fermentes selon ce procédé.There is no obstacle to the transposition on a semi-industrial then industrial scale of the volume of the fermentation tanks, so that with tanks of large volumes, it is possible to obtain significant quantities of products. finished fermented according to this process.
On notera que Télément essentiel dans le procédé réside dans l'application de la microfiltration tangentielle qui aboutit à une stabilisation inattendue du produit, qui peut donc être stocké.It will be noted that the essential element in the process resides in the application of tangential microfiltration which results in an unexpected stabilization of the product, which can therefore be stored.
Le produit ainsi obtenu peut également être utilisé lui-même comme conservateur. Ainsi le kéfir "auto-conservé" devient conservateur.The product thus obtained can also be used itself as a preservative. Thus "self-conserving" kefir becomes conservative.
On obtient par le procédé décrit ci-dessus un produit répétitif dans sa qualité, parfaitement reproductible industriellement.The process described above gives a repetitive product in its quality, perfectly reproducible industrially.
On utilisera de préférence comme bactérie lactique pure lactobacillus brevis, éventuellement en culture mixte avec une levure, de préférence candida valida.It is preferable to use as pure lactic acid bacteria lactobacillus brevis, possibly in mixed culture with a yeast, preferably candida valida.
£ REMPLACEMENT £ REPLACEMENT

Claims

REVENDICATIONS
1. Procédé pour l'obtention de boissons fermentées stabilisées type kéfir â partir d'une fermentation mettant en oeuvre un moût reconstitué et plusieurs souches de micro-organismes, caractérisé en ce qu'il est conduit en deux phases, à savoir tout d'abord une fermentation d'un moût reconstitué, à base essentiellement de jus de fruits concentrés ou de céréales, d'eau, de sucre dans un premier réacteur à cellules immobilisées en gel d'alginate, au moyen de bactéries lactiques, puis, après filtration stérilisante, une seconde fermentation en ligne dans un second réacteur â cellules immobilisées, cette fois ci au moyen de levures, la stabilisation du produit final étant réalisée par filtration stérilisante du type microfiltration.1. A method for obtaining stabilized fermented drinks of the kefir type from a fermentation using a reconstituted must and several strains of microorganisms, characterized in that it is carried out in two phases, namely all first a fermentation of a reconstituted must, essentially based on concentrated fruit juice or cereals, water, sugar in a first reactor with cells immobilized in alginate gel, using lactic acid bacteria, then, after filtration sterilizing, a second on-line fermentation in a second reactor with immobilized cells, this time using yeasts, the stabilization of the final product being carried out by sterilizing filtration of the microfiltration type.
2. Procédé selon la revendication 1, caractérisé en ce que la bactérie lactique est lactobacillus brevis.2. Method according to claim 1, characterized in that the lactic acid bacterium is lactobacillus brevis.
3. Procédé selon Tune quelconque des revendications 1 et 2, caractérisé en ce que la levure est candida valida.3. Method according to any one of claims 1 and 2, characterized in that the yeast is candida valida.
4. Procédé selon Tune quelconque des revendications 1 à 3, caractérisé en ce que la microfiltration est une microfiltration tangentielle sur membrane minérale.4. Method according to any one of claims 1 to 3, characterized in that the microfiltration is a tangential microfiltration on an inorganic membrane.
5. Boisson type kéfir, caractérisée en ce qu'elle est obtenue par la mise en oeuvre d'un procédé selon Tune quelconque des revendications 1 à 4.5. Kefir-type drink, characterized in that it is obtained by implementing a method according to any one of claims 1 to 4.
LACEMENT LACING
EP91915302A 1990-08-16 1991-08-16 Process for producing kefir-type stable fermented beverages and beverages so produced Pending EP0495970A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9010504A FR2665826A1 (en) 1990-08-16 1990-08-16 PROCESS FOR OBTAINING STABILIZED FERMENTED BEVERAGES TYPE KEFIR AND BEVERAGES OBTAINED THEREBY.
FR9010504 1990-08-16

Publications (1)

Publication Number Publication Date
EP0495970A1 true EP0495970A1 (en) 1992-07-29

Family

ID=9399753

Family Applications (1)

Application Number Title Priority Date Filing Date
EP91915302A Pending EP0495970A1 (en) 1990-08-16 1991-08-16 Process for producing kefir-type stable fermented beverages and beverages so produced

Country Status (4)

Country Link
EP (1) EP0495970A1 (en)
JP (1) JPH05503854A (en)
FR (1) FR2665826A1 (en)
WO (1) WO1992003533A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4239612A1 (en) * 1992-11-25 1994-05-26 Cultor Oy Bioreactor with immobilized, lactic acid-producing bacteria and its use in fermentation processes
ES2117594B1 (en) * 1997-01-24 1999-03-16 Gonzalez Moliner Juan Pascual FOOD PRODUCT BASED ON KEFIR GRAINS, PROCEDURE FOR ITS PREPARATION AND APPLICATIONS.
DE102013008971A1 (en) 2013-05-28 2014-12-04 Michael Wurzbacher Process for the fermentative production of low-alcohol or non-alcoholic and carbonated or non-carbonated beverages and / or an ingredient for beverages
ES2908238T3 (en) * 2016-10-26 2022-04-28 Yissum Res Dev Co Of Hebrew Univ Jerusalem Ltd Low-sugar, high-fiber food products

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB785308A (en) * 1953-10-12 1957-10-23 Richard Max Heinrich Process and apparatus for the production of kaffir beer
JPS6021B2 (en) * 1982-11-30 1985-01-05 麒麟麦酒株式会社 Lactic acid bacteria beverage and its manufacturing method
ATE41850T1 (en) * 1984-01-10 1989-04-15 Sanofi Bio Ind Gmbh PROCESS FOR MAKING KEFIR.
FR2609471A1 (en) * 1987-01-09 1988-07-15 Rothschild Viticole Fermiere PROCESS FOR OBTAINING WHITE ALCOHOL CALLED "PURE NATURAL SPIRIT OF SUGAR CANE" WITH LOW NON-ALCOHOL CONTENT, INSTALLATION FOR CARRYING OUT SAID METHOD AND ALCOHOL THUS OBTAINED
US4902517A (en) * 1987-12-28 1990-02-20 The Calpis Food Industry Co., Ltd. Processes for producing milk-derived alcoholic beverages
FR2630429B1 (en) * 1988-04-20 1991-10-25 Kefirama PROCESS FOR THE PURIFICATION AND RECOVERY OF ORGANIC EFFLUENTS, PARTICULARLY AGRI-FOOD OR AGRICULTURE BY SELECTED YEAST CULTURES AND STRAINS USED FOR THE IMPLEMENTATION OF THIS PROCESS

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO9203533A1 *

Also Published As

Publication number Publication date
JPH05503854A (en) 1993-06-24
FR2665826B1 (en) 1994-04-22
WO1992003533A1 (en) 1992-03-05
FR2665826A1 (en) 1992-02-21

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