LIQUEFACTION OF FOOD MATERIAL

• Main Authors: WOOD, ROBERT, DUSTAN, WOUPEYI, ALFRED, BODENSTAB, STEFAN
• Format: Patent
• Language: English; French
• Published: 01.05.2003
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a process of solid or semi-solid fermentation of food material. The process includes the utilisation of a conical vessel to carry out the fermentation at a high dry matter content. One of the beneficial effects of the process is that fermentation time can be drastically reduced. Thus, it is possible to conduct the fermentation of soy, for example, within less than 16 hours while obtaining a tasty, nutritionally valuable paste based on soy. The invention also relates to the use of conical vessels to conduct fermentation. L'invention concerne un procédé de fermentation solide ou semi-solide de produits alimentaires. Ce procédé consiste à utiliser une cuve conique pour assurer la fermentation avec un contenu élevé en matière sèche. Un des avantages de ce procédé consiste en ce que le temps de fermentation peut être considérablement réduit. Il est ainsi possible d'assurer la fermentation du soja, par exemple, en moins de 16 heures et d'obtenir une pâte à base de soja savoureuse et intéressante sur le plan nutritionnel. L'invention concerne l'utilisation de cuves coniques pour cette fermentation.