Method and installation for preparing an ingredient

Abstract

The invention relates to a method (10) for preparing an ingredient, the method comprising: - providing (12) food-grade seeds and / or solid co-products; - subjecting the seeds and / or co-products to a steeping phase (14) during which the seeds and / or co-products are immersed in a steeping liquid; - subjecting the seeds and / or co-products to a fermentation phase (16); and - adding a source of nutrients for the functional group of microorganisms during the steeping phase (14) and / or during the fermentation phase (16), wherein the seeds and / or the co-products are brought into contact with at least one functional group of microorganisms inoculated during the steeping phase and / or during the fermentation phase.

Description

[0001] METHOD AND INSTALLATION FOR PREPARING AN INGREDIENT - TECHNICAL FIELD

[0002]

[0001] This disclosure relates to a process for preparing an ingredient. This disclosure also relates to an installation for carrying out a process for preparing an ingredient.

[0003] TECHNOLOGICAL BACKGROUND

[0004]

[0002] Traditionally, agri-food seeds are used as raw materials for obtaining ingredients, particularly agri-food ingredients.

[0005]

[0003] An example of an agri-food ingredient that is increasingly valued in the agri-food industry is malt. Traditionally used for the production of beer or whisky, malt is now incorporated into many other products, such as herbal teas, vinegar, bread, sodas, food colorings, confectionery products, etc.

[0006]

[0004] As is known, the malt used in the manufacture of all these products is obtained after applying a malting process to cereal grains, which typically includes:

[0007] - a soaking phase during which the seeds are immersed in an aqueous solution;

[0008] - a germination phase to obtain green malt (i.e., sprouted grains); and

[0009] - a kilning and / or roasting phase which includes the application of heat to the sprouted seeds for a certain time in order to reduce their moisture, stop the germination phase, and adapt the color, aroma and / or taste of the sprouted seeds for their subsequent application.

[0010]

[0005] This malting process therefore makes it possible to obtain several types of malt, thanks in particular to the modification of the time during which the grains are heated, and of the temperature applied, during the kilning and / or roasting phases. However, the different types of malt obtained from the application of this conventional process are limited and do not allow for colors, textures, tastes, and / or aromas that are significantly different from those traditionally associated with cereals. Moreover, the products obtained by the prior art malting process are limited in terms of their bioactive molecule content and / or are not suitable for use in various applications, such as cosmetics, specialty nutrition, food processing, etc.Finally, the malting process described above requires the application of significant amounts of energy to be able to implement the kilning and / or roasting phases.

[0011]

[0006] For other types of seeds, such as those from pseudocereals, legumes or oilseeds, the processes classically used to transform them into agri-food ingredients present the same disadvantages: typically they require the application of significant amounts of energy to obtain in the end an agri-food ingredient whose color, taste and / or aroma are not very far removed from those of the raw material, and which does not have improved levels of bioactive molecules and / or suitability for use in various applications such as those mentioned above.

[0012]

[0007] The present disclosure is intended to address these drawbacks.

[0013] SUMMARY OF THE INVENTION

[0014]

[0008] Thus, a process for preparing an ingredient is proposed, the process comprising:

[0015] - to supply agri-food seeds and / or solid co-products;

[0016] - subject the seeds and / or co-products to a soaking phase during which the seeds and / or co-products are immersed in a soaking liquid;

[0017] - subject the seeds and / or co-products to a fermentation phase, said seeds and / or co-products being brought into contact with at least one functional group of microorganisms inoculated during the soaking phase and / or during the fermentation phase; and

[0018] - add a source of nutrients for said functional group of microorganisms during the soaking phase and / or during the fermentation phase.

[0019]

[0009] By bringing the functional group of microorganisms into contact with the seeds and / or co-products, fermentation of the seeds and / or co-products is initiated. This fermentation allows the seeds and / or co-products to acquire colors, textures, aromas, and / or flavors different from those imparted by known prior art processes for preparing food ingredients. Thus, it is not necessary to apply energy-intensive phases, such as kilning and / or roasting, to obtain these colors, textures, aromas, and / or flavors. Furthermore, fermentation can impart new properties to the resulting ingredient, for example, having a positive impact on its bioactive molecule content or its suitability for use in various applications such as cosmetics, specialty nutrition, food, etc.Finally, the process can be implemented in existing conventional facilities, such as a malt house, with moderate adaptations.

[0010] It should also be noted that adding the nutrient source for the functional group of microorganisms during the steeping and / or fermentation phases provides the microorganisms with the nutrients necessary for the fermentation process to develop. The nutrient source also induces metabolic pathways of interest for obtaining the desired colors, textures, aromas, and / or flavors, as well as targeted levels of bioactive molecules and / or the suitability of the resulting ingredient for use in various applications such as those mentioned above.

[0020]

[0011] Aromas and / or tastes obtained through the process disclosed in this text are, for example, a cocoa aroma / taste, a floral aroma / taste, or a fruity aroma / taste, among others.

[0021]

[0012] Examples of colours obtained using the process disclosed in this text include, for example, red, pink, green, salmon colouring, etc.

[0022]

[0013] Depending on various aspects, it is possible to provide one or both of the following characteristics taken alone or in combination:

[0023] - the soaking phase includes a first soak and a second soak during which the seeds and / or co-products are immersed in the soaking liquid, the seeds and / or co-products being extracted from said soaking liquid between the first soak and the second soak, the first soak taking place before the second soak;

[0024] - said second quench corresponds to the last quench of the quenching phase when said quenching phase includes more than two quenches;

[0025] - the seeds and / or co-products are brought into contact with the functional group, capable of causing alcoholic and / or lactic and / or acetic fermentation, of microorganisms during the second soaking;

[0026] - the seeds and / or co-products are brought into contact with the functional group, capable of causing alcoholic and / or lactic and / or acetic fermentation, of microorganisms during the first soaking;

[0027] - the process includes, after the fermentation phase, a heat treatment phase for the seeds and / or co-products;

[0028] - the heat treatment phase includes a kilning phase and / or a roasting phase of the seeds and / or co-products;

[0029] - the process includes, prior to the soaking phase, and / or during the soaking phase, and / or after the fermentation phase, a microbiological washing phase of the seeds and / or co-products;

[0030] - the microbiological washing phase takes place after the fermentation phase and before or after the heat treatment phase of the seeds and / or co-products; - a first functional group of microorganisms, capable of causing alcoholic and / or lactic and / or acetic fermentation, is added during the soaking phase, and a second functional group of microorganisms, capable of causing alcoholic and / or lactic and / or acetic fermentation, is added during the fermentation phase, said first functional group of microorganisms being the same as or different from said second functional group of microorganisms;

[0031] - the process includes, prior to the soaking phase, a phase of mechanical cleaning of the seeds and / or co-products;

[0032] - the process also includes a seed germination phase before the fermentation phase;

[0033] - the temperature applied during the fermentation phase is between 10°C and 60°C, preferably between 12°C and 20°C or between 20°C and 45°C or between 15°C and 25°C.

[0034]

[0014] According to another aspect, an installation for implementing a process for preparing an ingredient is described herein, the installation comprising:

[0035] - a storage area for agri-food seeds and / or solid co-products; - a soaking container shaped to receive seeds and / or co-products immersed in a soaking liquid;

[0036] - a space for fermenting seeds and / or co-products;

[0037] - an inoculation device configured to bring the seeds and / or co-products into contact with at least one functional group of microorganisms in the soaking container and / or in the fermentation space; and

[0038] - a feeding device configured to add a source of nutrients for the functional group of microorganisms in the steeping liquid, and / or in the steeping vessel, and / or in the fermentation space.

[0039]

[0015] Thanks to the presence of the fermentation chamber, the seeds and / or co-products are fermented in the installation. As previously mentioned, this fermentation allows the seeds and / or co-products to acquire colors, textures, aromas, and / or flavors different from those imparted by known prior art processes for preparing food ingredients. Thus, it is not necessary to apply energy-intensive phases, such as kilning and / or roasting, to obtain these colors, textures, aromas, and / or flavors. Furthermore, fermentation can give the resulting ingredient new properties, for example, positively impacting its bioactive molecule content or its suitability for use in various applications such as cosmetics, specialty nutrition, food, etc.Finally, thanks to the feeding device, it is possible to bring the functional group of microorganisms into contact with the nutrient source so that the fermentation phase can develop. This contact between the functional group of microorganisms and the nutrient source also induces metabolic pathways of interest for obtaining the desired colors, textures, aromas, and / or flavors, as well as targeted levels of bioactive molecules and / or the suitability of the resulting ingredient for use in various applications such as those mentioned previously.

[0040]

[0016] Depending on various aspects, it is possible to provide one or both of the following characteristics, taken alone or in combination:

[0041] - the installation also includes a space for the mechanical cleaning of seeds and / or co-products;

[0042] - the installation also includes a microbiological washing area for seeds and / or co-products located upstream and / or downstream of the fermentation area; - the installation also includes a germination area for seeds and / or co-products;

[0043] - the installation also includes a heat treatment area located downstream or upstream of the fermentation area;

[0044] - the installation further includes a humidity maintenance device, and / or a temperature maintenance device, and / or a mechanical agitation device for seeds and / or co-products, and / or a seed and / or co-product aeration device, and / or a temperature control device, and / or a device to promote photosynthesis by photosynthetic microorganisms, and / or a soaking liquid aeration device.

[0045]

[0017] According to another aspect, an ingredient obtained by applying the process as described above is described herein. The ingredient may be an agri-food ingredient, without this being limiting.

[0046]

[0018] In this text, the expression "food seed" includes

[0047] - cereal seeds, in particular wheat (for example, of the species Triticum aestivum), rice (for example, of the species Oryza sativa), corn (for example, of the species Zea mays), barley (for example, of the species Hordeum vulgaré), oats (for example, of the species Avena sativa), rye (for example, of the species Secale cereaie), sorghum (for example, of the species Sorghum bicolor), millet (for example, of the species Pennisetum glaucum), triticale (for example, of the species Triticosecalé), spelled (for example, of the species Triticum spelta), fonio (for example of the species Digitaria exil is), etc. ; and / or

[0048] - pseudo-cereal seeds, namely quinoa (e.g., of the species Chenopodium quinoa), amaranth (e.g., of the species Amaranthus spp), lesarracin (e.g., of the species Fagopyrum esculentum), chia (e.g., of the species Salvia hispanica), etc.

[0049]

[0019] In the present text, the expression "food seed" may include leguminous seeds, namely lentils (e.g., Lens culinaris), chickpeas (e.g., Cicer arietinum), beans (e.g., Phase vulgaris, potato species), (e.g., of the species Pisum sativum), bambara peas (e.g., of the species Vigna subterranea), beans (e.g., of the species Vicia faba), soybean (e.g., of the species Glycine max), lupine (e.g., of the expansive species Lupine, albus). the species Phaseolus vulgaris), the snow (for example, of the species Vigna unguiculata), etc.

[0050]

[0020] In the present text, the expression "food seed" may include oilseeds, in particular rapeseed (for example, of the species Brassica napus), sunflower seeds (for example, of the species Helianthus annuus), sesame seeds (for example, of the species Sesamum indicum), flax seeds (for example, of the species Linum usitatissimum), pumpkin seeds (for example, of the species Cucurbita pepo), grape seeds, coconut (for example, of the species Cocos nucifera), olives and their kernels (for example, of the species O / ea europaea), peanuts (for example, of the species Arachis hypogaea), etc.

[0051]

[0021] In this text, the term "solid co-product" includes any residual material resulting from the processing or transformation of agricultural products. Therefore, in this text, the term "solid co-product" refers in particular to solid agricultural co-products. Non-limiting examples of solid co-products include brewer's grains (a brewing co-product), malt rootlets (a malting co-product), wheat bran (a milling co-product), grape pomace and seeds (winemaking co-products), beet pulp (a sugar refining co-product), molasses (a starch and sugar refining co-product), oilseed cake (a crushing co-product), fruit seeds and pits, bagasse, silo rejects (broken pieces, downgraded grains, etc.).

[0052]

[0022] In this text, "ingredient" means products obtained by processing agri-food seeds and / or solid co-products according to the process described in this text, according to any of its described embodiment examples, or according to any variant that a person skilled in the art can consider.

[0053]

[0023] In this text, "tempering liquid" refers to the solution used to soak food grains and / or solid co-products during the steeping phase. The steeping liquid provides the moisture necessary to activate the endogenous (i.e., naturally occurring) enzymes of the food grains and / or solid co-products. Such enzymes catalyze, in particular, the breakdown of starch into fermentable sugars.

[0054]

[0024] The soaking liquid may be an aqueous solution. "Aqueous solution" here means any solution containing water, whether predominantly or partially. The aqueous solution may, for example, consist solely of water. Alternatively, the aqueous solution may consist of water enriched with various additives. These additives may be intended to optimize the seed germination process and / or the imbibition of co-products, and influence the final characteristics of the germinated seed.

[0055]

[0025] According to one embodiment, the quenching liquid may be a non-aqueous solution. By "non-aqueous solution" is meant any solution that does not contain water. For example, the quenching liquid may be alcohol, oils, etc.

[0056]

[0026] The parameters of the quenching liquid, such as temperature, pH and ionic composition, are finely adjusted to ensure homogeneous, efficient germination, and / or fermentation, and / or washing adapted to the desired results.

[0057]

[0027] In this text, the expression "functional group of microorganisms" refers to a set of genera and species of microorganisms that trigger the fermentation phase. These groups are responsible for transforming a substrate into specific target metabolites through precise biochemical reactions. In this case, the substrate includes the seeds and / or co-products as well as the nutrient source for the functional group of microorganisms. The substrate may also include any substance introduced by the steeping liquid with which the functional group of microorganisms reacts.

[0058]

[0028] Each functional group of microorganisms triggers a particular type of fermentation. For example, some functional groups trigger alcoholic fermentation, others lactic acid fermentation, others acetic acid fermentation, others both lactic acid and alcoholic fermentation, others pigment fermentation, others aromatic fermentation, others fermentation generating bioactive molecules, etc. Each functional group of microorganisms may include:

[0059] - one or more species of bacteria; and / or

[0060] - one or more species of yeast; and / or

[0061] - one or more species of microalgae; and / or

[0062] - one or more species of fungi, for example molds.

[0029] "Alcoholic fermentation" comprises a biological process in which microorganisms convert sugars present in a substrate into ethanol under anaerobic conditions. Examples of microorganisms that cause alcoholic fermentation are yeasts, for example of the genus Saccharomyces.

[0063]

[0030] "Lactic acid fermentation" comprises a metabolic process in which microorganisms transform sugars into lactic acid, or into lactic acid and alcohol, under anaerobic conditions. Examples of microorganisms that cause lactic acid fermentation are lactic acid bacteria, such as Lactobacillus.

[0064]

[0031] “Acetic fermentation” comprises a biological process in which microorganisms (e.g., acetic acid bacteria) oxidize ethanol to acetic acid under aerobic conditions. Examples of microorganisms that cause acetic fermentation are those of the genus Acetobacter.

[0065]

[0032] “Pigment fermentation” includes a biological process in which microorganisms cause fermentation generating pigments.

[0066]

[0033] "Aromatic fermentation" includes a biological process in which microorganisms cause fermentation generating aromatic molecules.

[0067]

[0034] In the present text, the term “inoculated functional group of microorganisms” means that the functional group of microorganisms is introduced into the ingredient preparation process by the voluntary addition of one or more inoculum(s).

[0068]

[0035] In this text, the term "malt" includes any agri-food grain that is moistened, germinated, and then dried, to change the biochemical properties of the grain.

[0069]

[0036] In this text, the term "mechanical cleaning" includes any technique for removing, in whole or in part, the surface layers of seeds and / or co-products, including hulls and bran (which are particularly rich in microbial load). The term "mechanical cleaning" may also cover processes for removing undesirable material (broken seeds, foreign seeds, rotten seeds, etc.). Mechanical cleaning may include techniques such as abrasion, hulling, dehulling, sieving, optical sorting, and / or gravity separation.

[0070] BRIEF DESCRIPTION OF THE DRAWINGS

[0071]

[0037] Embodiments of the invention will be described below with reference to the drawings, briefly described below:

[0038] [Fig. 1] represents a flowchart of a process for preparing an ingredient according to a first example of embodiment.

[0072]

[0039] [Fig. 2] represents a flowchart of a process for preparing an ingredient according to a second example embodiment.

[0073]

[0040] [Fig. 3] represents a flowchart of a process for preparing an ingredient according to a third embodiment.

[0074]

[0041] [Fig. 4] represents a flowchart of a process for preparing an ingredient according to a fourth embodiment.

[0075]

[0042] [Fig. 5] represents a flowchart of a process for preparing an ingredient according to a fifth embodiment.

[0076]

[0043] [Fig. 6] represents a flowchart of a process for preparing an ingredient according to a sixth embodiment.

[0077]

[0044] [Fig. 7] represents a flowchart of a process for preparing an ingredient according to one embodiment variant.

[0078]

[0045] [Fig. 8] represents a flowchart of the process for preparing an ingredient of figure 7, further including an additional kilning phase.

[0079]

[0046] [Fig. 9] represents a flowchart of the process of preparing an ingredient of figure 8 according to an alternative embodiment.

[0080]

[0047] [Fig. 10] represents steps which can be included in a quenching phase of the process of figures 1 to 9.

[0081]

[0048] [Fig. 11] represents steps which can be included in a heat treatment phase of the process of figures 1 to 9.

[0082]

[0049] [Fig. 12] represents an installation for implementing a process for preparing an ingredient according to a first embodiment.

[0083]

[0050] [Fig. 13] represents an installation for implementing a process for preparing an ingredient according to a second embodiment.

[0084]

[0051] [Fig. 14] represents the titration of acidity during co-fermentation with and without malt.

[0085]

[0052] [Fig. 15] represents the titration of acidity during co-fermentation with Pilsen malt and Cara terra malt.

[0086]

[0053] [Fig. 16] represents the titration of acidity during co-fermentation with different acetic bacteria.

[0087]

[0054] In the drawings, identical references designate identical or similar objects, phases and / or stages.

[0088] DETAILED DESCRIPTION

[0089]

[0055] A process 10 for preparing an ingredient will now be described with reference to Figures 1 to 6.

[0056] Figure 1 shows a flowchart of this process 10 according to a first example of embodiment.

[0090]

[0057] The process 10 includes the supply 12 of the seeds and / or solid co-products. These seeds and / or co-products serve as the raw material for the ingredient to be prepared.

[0091]

[0058] As explained previously, the seeds can be: - cereal seeds; and / or

[0092] - pseudo-cereals; and / or

[0093] - of legumes; and / or

[0094] - oilseeds.

[0095]

[0059] For the sake of brevity, the different types of these seeds which can be used, and which are explained above, are not repeated here.

[0096]

[0060] The seeds and / or co-products are then subjected to a quenching phase 14. During the quenching phase 14, the seeds and / or co-products are immersed in a quenching liquid. By way of example, the volume of quenching liquid is such that it completely covers the seeds and / or co-products. In other words, the volume of quenching liquid is such that no seed and / or co-product protrudes beyond the quenching liquid-air interface, thus being totally immersed in the quenching liquid. The volume of quenching liquid required to achieve this total immersion depends on the density and shape of the seeds and / or co-products, as well as the geometry of the container in which the quenching phase 14 takes place. By way of non-limiting example, the total immersion of the seeds and / or co-products in the quenching liquid is maintained throughout the entire duration of the quenching phase 14.Alternatively, the seeds and / or co-products may not be fully immersed in the soaking liquid, at least during part of the soaking phase.

[0097]

[0061] During the soaking phase 14, the soaking liquid is introduced into the seeds and / or co-products. The moisture content of the seeds and / or co-products after the soaking phase 14 is, for example, between 30% and 85% of their weight, preferably between 40% and 60% of their weight, and even more preferably between 45% and 55% of their weight. It should be noted that the moisture values ​​in the seeds and / or co-products after the soaking phase 14 depend on the soaking conditions and / or the origin of the seeds and / or co-products. For example, in the case of seeds and / or co-products derived from cereals, their moisture content after the soaking phase 14 is between 30% and 60%, while in the case of seeds and / or co-products derived from oilseeds, their moisture content after the soaking phase is between 40% and 80%.Such moisture values ​​are significantly higher than the moisture of the seeds and / or co-products before the soaking phase, which is less than 20%, or even less than 15% or less than 10% of the weight of the seeds and / or co-products.

[0098]

[0062] As stated above, the quenching liquid may be an aqueous solution. Alternatively, the quenching liquid may be a non-aqueous solution.

[0099]

[0063] By way of non-limiting example, the quenching liquid has an acidic pH, which allows for fermentation control while limiting health risks. In particular, the pH of the quenching liquid is between 2 and 6, preferably between 3 and 5, and even more preferably between 3.5 and 4. In some cases, the pH of the quenching liquid is between 3.5 and 5.5. The pH may alternatively be neutral or alkaline.

[0100]

[0064] According to one example, the soaking phase 14 may comprise a single soaking of the seeds and / or co-products, after which the seeds and / or co-products are not re-immersed in the soaking liquid. The soaking phase 14 may last between 1 and 100 hours, preferably between 12 and 72 hours, and even more preferably between 24 and 60 hours. According to a non-limiting example, the soaking phase 14 lasts 48 hours. According to another example, the soaking phase 14 lasts between 15 and 20 hours, for example, 16 hours.

[0101]

[0065] Alternatively, as illustrated in Figure 10, the soaking phase 14 comprises a first soak 14-1 and a second soak 14-2 during which the seeds and / or co-products are immersed in the soaking liquid.

[0102]

[0066] According to one embodiment, the first quench 14-1 lasts between 6h and 30h, preferably between 12h and 24h.

[0103]

[0067] The second quench 14-2 can last between 1h and 72h, preferably between 24h and 60h. According to a non-limiting example, the second quench 14-2 lasts 48h.

[0104]

[0068] Advantageously, the seeds and / or co-products are extracted from the soaking liquid between the first soak 14-1 and the second soak 14-2. The seeds and / or co-products are thus left in contact with ambient air between the first soak 14-1 and the second soak 14-2. "Ambient air" here refers to the air surrounding the seeds and / or co-products between each soak. The seeds and / or co-products may remain in contact with ambient air for between 30 minutes and 24 hours. For example, the seeds and / or co-products remain in contact with ambient air for between 3 hours and 20 hours. For example, the seeds and / or co-products remain in contact with ambient air for between 10 hours and 20 hours. As an example, the seeds and / or co-products remain in contact with the ambient air between 12pm and 3pm.

[0105]

[0069] According to another example not shown, the soaking phase 14 comprises more than two soaks during which the seeds and / or co-products are immersed in the soaking liquid. Between each soak, the seeds and / or co-products are removed from the soaking liquid and left in contact with ambient air. In what follows, reference to the second soak 14-2 refers, chronologically, to the last soak of the soaking phase 14.

[0106]

[0070] At the end of the soaking phase 14, the seeds and / or co-products are extracted from the soaking liquid.

[0107]

[0071] It is noted that, in addition to the introduction of the soaking liquid into the seeds and / or co-products, the soaking phase 14 can also be used for the removal of harmful or undesirable molecules contained in the seeds (for example, phytic acid and phytate molecules) or in the kernels (for example, cyanide molecules).

[0108]

[0072] The process 10 further includes a fermentation phase 16, during which the seeds and / or co-products are subjected to fermentation.

[0109] Advantageously, this fermentation is controlled, so that it is possible to modify the sensory and / or nutritional profile of the seeds and / or co-products.

[0110]

[0073] To initiate fermentation 16, the seeds and / or co-products are brought into contact with at least one functional group of inoculated microorganisms. As previously stated, each functional group of microorganisms comprises: - one or more species of bacteria; and / or

[0111] - one or more species of yeast; and / or

[0112] - one or more species of microalgae; and / or

[0113] - one or more species of fungi.

[0114]

[0074] The temperature applied to the seeds and / or co-products, and to the microorganisms during the fermentation phase 16 is controlled, in particular to apply a temperature that promotes the fermentation activity of the microorganisms. For example, the temperature applied during the fermentation phase is between 10°C and 60°C, preferably between 12°C and 20°C, between 20°C and 45°C, or between 15°C and 25°C. In a non-limiting example, the fermentation phase 16 takes place between 24°C and 27°C.

[0115]

[0075] The fermentation phase 16 can last between 1h and 480h, preferably between 24h and 336h. The duration of the fermentation phase 16 depends in particular on each functional group of inoculated microorganisms and / or other parameters, such as temperature, pH, humidity, etc.

[0116]

[0076] The seeds and / or co-products can be brought into contact with the functional group of microorganisms during the soaking phase 14. In such a case, the functional group of microorganisms is advantageously inoculated into the soaking liquid, which allows for better distribution of the microorganisms around the seeds and / or co-products. The microorganisms of the functional group can thus react with the soaking liquid, and / or with the seeds and / or co-products. This generates enzymes that promote the fermentation of the seeds and / or co-products.

[0117]

[0077] The inoculation rate of microorganisms is, for example, between 10 5 and 10 10 microorganisms per milliliter of quenching liquid, preferably between 10 5 and 10 7 microorganisms per milliliter of quenching liquid, preferably still between 10 7 and 10 8 microorganisms per millilitre of soaking liquid.

[0118]

[0078] According to one example, the functional group of microorganisms is inoculated during the first soaking 14-1. In such a case, fermentation occurs mainly when the seeds and / or co-products are in the soaking liquid. In such a case, this is referred to as "liquid fermentation" or "MLF".

[0119]

[0079] According to another example, the functional group of microorganisms is inoculated when the steeping phase 14 is at a more advanced stage, and / or during the fermentation phase 16, particularly after the end of the steeping phase 14. For example, the functional group of microorganisms is inoculated into the steeping liquid during the second steeping 14-2. In such a case, fermentation occurs completely or predominantly when the seeds and / or co-products are extracted from the steeping liquid. This is then referred to as "solid-state fermentation" or "SSF".

[0120]

[0080] In some cases, the seeds and / or co-products are subjected to MLF and MSF. In such a case, a first functional group of microorganisms is inoculated into the soaking liquid during the first soak 14-1, and a second functional group of microorganisms may be inoculated during the second soak 14-2 and / or during the fermentation phase, in particular after the end of the soaking phase 14. For example, the first functional group of microorganisms and the second functional group of microorganisms may be the same (i.e., they contain the same genera and species of microorganisms).According to another example, the first functional group of microorganisms and the second functional group of microorganisms are different (i.e., the first functional group or the second functional group contains at least one genus and / or species of microorganisms that is not included in, respectively, the second functional group or the first functional group).

[0121]

[0081] It is noted that when the process 10 comprises only one quenching step, FML can occur when a functional group of microorganisms is inoculated into the quenching liquid at an early stage of the quenching phase 14. FMS occurs in such a case when a functional group of microorganisms is inoculated into the quenching liquid at a later stage of the quenching phase 14 and / or during the fermentation phase 16, in particular after the end of the quenching phase 14. By "early stage of the quenching phase" is meant any time during the quenching phase 14 that occurs before reaching half of the total duration of the quenching phase 14. For example, the early stage of the quenching phase 14 occurs before the end of the first quarter of the total duration of the quenching phase 14. By "late stage of the quenching phase" is meant any time during the quenching phase 14 that occurs after reaching half of the total duration of the quenching phase 14.For example, the advanced stage of the quenching phase takes place after the start of the last quarter of the total duration of the quenching phase 14.

[0122]

[0082] The microorganisms in each functional group are selected according to the desired color, texture, aroma, and / or taste of the ingredient obtained by process 10. For example, to obtain a cocoa-flavored food ingredient, each functional group of microorganisms includes strains that produce cocoa aroma precursors. The microorganisms in each functional group are also selected according to other properties desired for the ingredient obtained by process 10, such as the content of bioactive molecules or its suitability for various applications.

[0123]

[0083] Advantageously, during the fermentation phase 16, the seeds and / or co-products are agitated at predetermined intervals. The duration of the intervals between each agitation depends on each functional group of microorganisms used during the fermentation phase, and / or on the seeds and / or co-products being processed.

[0124]

[0084] In some cases, the seeds and / or co-products are stirred at regular intervals during fermentation phase 16. For example, during fermentation phase 16, the seeds and / or co-products may be stirred every 12 hours, preferably every 8 hours, or even more preferably every 6 hours or every 4 hours. In one example, the interval between each stirring during fermentation phase 16 lasts between 4 and 8 hours. Of course, the seeds and / or co-products could be stirred more frequently during fermentation phase 16. In one example, during fermentation phase 16, the seeds and / or co-products are stirred at least once per hour.

[0125]

[0085] In other cases, the agitation of the seeds and / or co-products during the fermentation phase 16 is carried out at irregular intervals.

[0126]

[0086] It is also possible to subject the seeds and / or co-products to continuous agitation during the fermentation phase 16.

[0127]

[0087] The stirring speed can be constant or variable during stirring.

[0128]

[0088] It should also be noted that during the fermentation phase 16, agitation of the seeds and / or co-products is not mandatory.

[0089] The process 10 further comprises the addition of a nutrient source for each functional group of microorganisms during the steeping and / or fermentation phase. The nutrient source provides the microorganisms with nutrients to enable the development of the fermentation phase and / or to induce metabolic pathways of interest to obtain the desired colors, textures, aromas, and / or flavors, as well as targeted levels of bioactive molecules and / or the suitability of the resulting ingredient for use in various applications such as those indicated above.

[0129]

[0090] The nutrient source is added prior to or subsequent to the addition of each functional group of microorganisms.

[0130]

[0091] When the functional group of microorganisms is added to the soaking liquid, the nutrient source is also inoculated into the soaking liquid.

[0131]

[0092] When the functional group of microorganisms is added after extracting the seeds and / or co-products from the soaking liquid (which may be the case when a FMS of the seeds and / or co-products is implemented), it is possible to spray a liquid onto the seeds and / or co-products at the same time as the functional group of microorganisms is brought into contact with the seeds and / or co-products. Alternatively, the functional group of microorganisms may have been inoculated into the solution sprayed onto the seeds and / or co-products prior to this spraying. These two alternatives promote a homogeneous distribution of the microorganisms on the seeds and / or co-products.

[0132]

[0093] The nutrient source is advantageously a carbon-based energy source. Here, "carbon-based energy source" refers to any organic substance used as an energy source by microorganisms, primarily exploiting their chemical bonds for energy release. For example, the carbon-based energy source can provide polysaccharides in the quenching liquid, which serve as nutrients for the microorganisms.

[0133]

[0094] This source can be derived from plant or animal matter, or from industrial waste. This includes various raw materials that can be converted into energy in biological or industrial processes, such as:

[0134] - simple sugars (glucose, fructose, etc.); and / or

[0135] - complex sugars (dextrins, oligosaccharides, etc.); and / or

[0136] - starch; and / or

[0137] - alcohols (ethanol, etc.); and / or

[0138] - Industrial streams rich in polysaccharides (molasses, unrefined raw sugar, etc.); and / or - fibrous industrial products (rootlets, bran, spent grains, pulp, chips, etc.); and / or - lipids and / or fatty acids; and / or - amino acids; and / or

[0139] - nitrogen; and / or

[0140] - fermentation stimulants (vitamins, polyphenols, minerals, enzymes, ...).

[0141]

[0095] It is noted that the addition of amino acids as a carbon energy source, whether in the steeping liquid and / or during fermentation 14, promotes the binding of sugars from the seeds and / or co-products to these amino acids via Maillard reactions during the heat treatment step, thereby enhancing aromas, for example, cocoa aromas. When amino acids are added to the steeping liquid, this addition occurs before or while the seeds and / or co-products are immersed in the steeping liquid.

[0142]

[0096] Non-limiting examples of carbon-based energy sources include plant extracts, such as flax mucilage or malt wort.

[0143]

[0097] The energy source may, for example, be malt wort and amino acids, in particular a mixture containing essential amino acids, namely leucine, isoleucine, lysine, histidine, phenylalanine, methionine, tryptophan, threonine, and valine, for example in an amount of between 1% and 5% by weight of amino acids, preferably between 2% and 4% by weight of amino acids, for example 3% by weight of amino acids. The amino acid source may also include glycine.

[0144]

[0098] As illustrated in Figure 2, the process 10 may include a heat treatment phase 18 of the seeds and / or co-products. Advantageously, the heat treatment phase 18 begins during the fermentation phase. In particular, the heat treatment phase 18 can begin when the fermentation phase 16 is sufficiently advanced. As will be detailed below, the heat treatment phase 18 helps to bring the fermentation phase 16 to a more rapid halt.

[0145]

[0099] The heat treatment phase 18 includes a kilning phase 18-1 and / or a roasting phase 18-2 of the seeds and / or co-products, illustrated in Figure 10.

[0146]

[0100] The kilning stage 18-1 comprises the application of a dry air current to the seeds and / or solid by-products, thereby reducing their moisture content. In particular, and advantageously, after the kilning stage 18-1, the moisture content of the seeds and / or by-products is less than 15% of their weight, for example, between 12% and 14% of their weight. In some cases, after the kilning stage 18-1, the moisture content of the seeds and / or by-products is less than 10% of their weight, or even less than 8% of their weight. The reduction in the moisture content of the seeds and / or by-products helps to stop the fermentation stage 16 and stabilizes the enzymes and / or microorganisms involved in this fermentation stage 16.

[0147]

[0101] According to one example, during the kiln-drying stage 18-1, the seeds and / or co-products are subjected to temperatures between 40°C and 120°C, preferably between 45°C and 80°C. According to a non-limiting example, the seeds and / or co-products are subjected, during the kiln-drying stage 18-1, to temperatures between 45°C and 60°C, for example, to a temperature of 50°C. According to a non-limiting example, the seeds and / or co-products are subjected, during the kiln-drying stage 18-2, to temperatures between 75°C and 100°C, for example, to a temperature of 90°C.

[0148]

[0102] The turning phase 18-1 lasts between 12h and 240h. In one example, the turning phase 18-1 lasts between 12h and 160h. In another example, the turning phase lasts between 12h and 120h. In another example, the turning phase 18-1 lasts between 12h and 60h. In another example, the turning phase 18-1 lasts between 12h and 40h. In another example, the turning phase lasts between 12h and 20h. In another example, the turning phase 18-1 lasts between 24h and 220h. In another example, the turning phase 18-1 lasts between 24h and 200h. In another example, the turning phase 18-1 lasts between 24h and 190h. For example, the 18-1 turning phase lasts between 24 and 1800 hours. For example, the 18-1 turning phase lasts between 24 and 160 hours. For example, the 18-1 turning phase lasts between 24 and 120 hours. For example, the 18-1 turning phase lasts between 24 and 60 hours. For example, the 18-1 turning phase lasts between 40 and 60 hours.

[0149]

[0103] During the roasting phase 18-2, Maillard and / or caramelization reactions occur on the seeds and / or co-products, creating aromatic compounds and / or pigments that contribute to the final characteristics of the ingredient obtained from the process 10. This phase 18-2 allows the seeds and / or co-products to develop various aromas, tastes and / or colors depending on the duration of the roasting and the temperature applied during this roasting phase 18-2.

[0150]

[0104] According to one example, during the roasting phase 18-2, the seeds and / or co-products are subjected to temperatures between 80°C and 350°C, preferably between 100°C and 250°C, and even more preferably between 110°C and 230°C. According to another example, during the roasting phase 18-2, the seeds and / or co-products are subjected to temperatures between 120°C and 200°C. According to yet another example, during the roasting phase 18-2, the seeds and / or co-products are subjected to temperatures between 130°C and 190°C, for example 140°C or 160°C.

[0105] The 18-2 roasting phase can last from 1 minute to 1440 minutes, preferably from 5 minutes to 1440 minutes, preferably from 30 minutes to 240 minutes, and preferably from 60 minutes to 180 minutes. As a non-limiting example, the 18-2 roasting phase lasts from 15 minutes to 25 minutes. As another non-limiting example, the 18-2 roasting phase lasts from 30 minutes to 40 minutes.According to yet another example, the roasting phase lasts between 120 min and 180 min.

[0151]

[0106] When process 10 includes kilning phase 18-1 and roasting phase 18-2, the latter (roasting phase 18-2) takes place after kilning phase 18-1.

[0152]

[0107] The heat treatment phase 18 reduces the moisture content of the seeds and / or co-products. Indeed, during the fermentation phase 16, the moisture content of the seeds and / or co-products is between 30% and 85% of their weight, preferably between 40% and 60% of their weight, and even more preferably between 45% and 55% of their weight. The objective after applying the heat treatment phase 18, and in particular after the kilning phase 18-1, is to reduce the moisture content of the seeds and / or co-products to less than 15% of their weight, preferably less than 10% of their weight, for example, to 8% or less of their weight. Thanks to the heat treatment phase 18, the reduction of the moisture content of the seeds and / or co-products is faster than if these seeds and / or co-products were air-dried and / or sun-dried.The reduction of moisture in seeds and / or co-products helps, as explained previously, to stop the fermentation of seeds and to stabilize the enzymatic activity generated during their fermentation (as well as during their germination, which will be explained later with reference to figures 7 and 8).

[0153]

[0108] The heat treatment phase 18 also allows for adjusting the color, taste, and / or aroma of the seeds and / or co-products to obtain the desired color, taste, and / or aroma. Reducing moisture helps, among other things, to limit the acidity of the resulting ingredient. For example, the acetic acid produced during fermentation is evaporated during the heat treatment phase 18.

[0154]

[0109] The process may further include a mechanical cleaning phase 20. Mechanical cleaning includes any technique for removing, in whole or in part, the surface layers of the seeds and / or co-products, including hulls and bran (which are particularly rich in microbial load). Mechanical cleaning also includes any technique for removing undesirable materials (broken seeds, foreign seeds, rotten seeds, etc.). Mechanical cleaning may thus include, among other things, abrasion, hulling, dehulling, sieving, optical sorting, and / or gravity separations applied to the seeds and / or co-products.

[0110] During the mechanical cleaning phase 20, the surface of the seeds and / or co-products may be rubbed, thereby removing the outer layers of the seeds and / or co-products.The amount of contaminants and impurities on the surface of the seeds and / or co-products is thus reduced, which makes it possible to considerably reduce the amount of contaminants and impurities in the seeds and / or co-products, given that the contaminants and impurities are mostly found on their surface.

[0155]

[0111] In the example of Figure 3, the mechanical cleaning phase 20 takes place between the supply 12 of the seeds and / or co-products, and the quenching phase 14. Alternatively, the mechanical cleaning phase 20 could take place during the quenching phase 14, for example during the time that the seeds and / or co-products are in contact with the ambient air between two successive quenchings.

[0156]

[0112] The process 10 may further include a microbiological washing phase 22, as shown in Figure 4. The microbiological washing phase 22 reduces, or even eliminates, the microbial flora on the surface of the seeds and / or co-products. In other words, the microbiological washing phase 22 involves the reduction or elimination of microorganisms present on the surface of the seeds and / or co-products.

[0157]

[0113] Microbiological washing 22 can be carried out using various techniques, detailed below.

[0158]

[0114] According to a first example, the microbiological washing 22 is carried out by applying an acidic solution to the seeds and / or co-products. The acidic solution is, for example, vinegar, alcohol, or a solution containing citric acid. Applying an acidic solution has the advantage of acidifying the surface of the seeds and / or co-products, which subsequently contributes to acidifying the soaking liquid.

[0159]

[0115] According to another example, microbiological washing 22 can be carried out by applying an oxidant, such as ozone, to the seeds and / or co-products.

[0160] Alternatively or in addition, water, for example reverse osmosis water, and / or disinfectants can be used for microbiological washing 22. The disinfectant may include ozone, acetic acid or peracetic acid.

[0161]

[0116] According to another example, microbiological washing 22 may employ physical methods, including ionization techniques, UV radiation, mechanical abrasion and / or optical sorting, and / or ultrasound, and / or freezing followed by thawing.

[0117] According to yet another example, microbiological washing 22 may include heat treatment of the seeds and / or co-products. Examples of heat treatment are pasteurization or steam treatment.

[0162]

[0118] Of course, microbiological washing 22 may include several of the techniques indicated above, applied successively or concomitantly.

[0163]

[0119] In Figures 4 and 5, the microbiological washing 22 takes place before the quenching phase 14. In the example in Figure 5, the microbiological washing 22 takes place between the mechanical cleaning phase 20 and the quenching phase 14. However, according to an example not shown, the microbiological washing could take place before the mechanical cleaning phase 20.

[0164]

[0120] As can be seen in Figure 6, the microbiological washing 22 can also take place between the fermentation phase 16 and the heat treatment phase 18. According to an example not shown, the microbiological washing 22 can take place only after the fermentation phase 16.

[0165]

[0121] According to another example not shown, the microbiological washing phase 22 can take place during the soaking phase 14. In such a case, the soaking liquid can be loaded with an acidic solution and / or a disinfectant to serve both to soak the seeds and / or co-products and to wash them microbiologically. According to yet another example not shown, the microbiological washing phase 22 can take place after the heat treatment phase 18.

[0166]

[0122] Now, with reference to Figures 7 and 8, a process 21 for preparing an ingredient according to an alternative embodiment will be described.

[0167]

[0123] Process 21, like process 10 described above, comprises the supply 12 of seeds and / or co-products. These seeds and / or co-products are subjected to a soaking phase 14'. The soaking phase 14' differs from the soaking phase 14 described above only in that, during the soaking phase 14', no functional group of microorganisms or nutrient source for the functional group of microorganisms is added to the soaking liquid. The remaining characteristics of the soaking phase 14 are applicable to the soaking phase 14'.

[0168]

[0124] Process 21 further includes a germination phase 24. The germination phase 24 is intended to activate the enzymes naturally present in the seeds and / or co-products. These enzymes are essential for breaking down starch into fermentable sugars. Furthermore, germination 24 improves the digestibility and nutritional value of the ingredient obtained from process 21.

[0169]

[0125] The germination phase 24 takes place after the seeds and / or co-products have been extracted from the soaking liquid. In particular, during germination 24, the seeds and / or co-products are in contact with the ambient air. In some cases, water may be sprayed onto the seeds and / or co-products during the germination phase 24.

[0170]

[0126] Advantageously, to prevent suffocation, the seeds and / or co-products are agitated at regular intervals during the germination phase 24. In some cases, the seeds and / or co-products are agitated at regular intervals during the germination phase 24. For example, during the germination phase 24, the seeds and / or co-products may be agitated every 12 hours, preferably every 8 hours, or even more preferably every 6 hours or every 4 hours. In one example, the interval between each agitation during the germination phase 24 lasts between 4 and 8 hours. Of course, the seeds and / or co-products could be agitated more frequently. In one example, during the germination phase 24, the seeds and / or co-products are agitated at least once an hour.

[0171]

[0127] In other cases, the agitation of the seeds and / or co-products during the germination phase 24 is carried out at irregular intervals.

[0172]

[0128] It is also possible to subject the seeds and / or co-products to constant agitation during the germination phase 24.

[0173]

[0129] The stirring speed can be constant or variable during the duration of the stirring.

[0174]

[0130] The germination phase lasts between 12 and 360 hours, preferably between 24 and 360 hours, and even more preferably between 48 and 300 hours. For example, the germination phase lasts between 12 and 72 hours, or between 24 and 96 hours, or between 12 and 120 hours. The temperature can be maintained between 10°C and 30°C, for example between 10°C and 25°C, or between 10°C and 20°C. This ensures slow and even germination.

[0175]

[0131] During germination 24, the seeds develop rootlets and open. Enzymes, such as amylase, break down the starch in the seeds and / or co-products into simple sugars such as maltose and glucose.

[0176]

[0132] The product obtained from grains at the end of the germination phase 24 is called "green malt". This malt has a high moisture content. In particular, the moisture content of the green malt and / or co-products at the end of germination 24 is between 30% and 85% of the weight of the green malt and / or co-products, preferably between 40% and 60% of the weight of the green malt and / or co-products, and preferably again between 45% and 55% of the weight of the green malt and / or co-products. In order to reduce the moisture content of the green malt and / or co-products, the process 21 may include, after germination 24, applying the kilning phase 18-1, as described above, to the green malt and / or co-products, as illustrated in the example in Figure 8.

[0133] The product obtained from seeds at the end of the 18-1 kilning phase is called kilned malt.

[0177]

[0134] The process 21 also includes a fermentation step 16 as described above, but applied to the germinated grains and the co-products obtained after the germination step 24. Advantageously, the fermentation step 16 in this case comprises a malted milk fermentation (MLF) followed by a fermentable milk fermentation (MSF). To carry out the fermentation, the malt is immersed in a nutrient source as described above. As shown in Figures 7 and 8, the fermentation step 16 can be followed by a heat treatment step 18 as described above. According to an embodiment not shown, before and / or after the germination step 24, the process 21 can include a mechanical cleaning step 20 and / or a microbiological washing step 22 as described above. The process 21 could also include a mechanical cleaning step 20 and / or a microbiological washing step 22 after the fermentation step 16.

[0178]

[0135] According to a variant illustrated in Figure 9, at the end of the kiln-drying phase 18-1, the process 21 may further include a microbiological wash 22 as described above.

[0179]

[0136] In particular, the malt is steeped and agitated for at least 10 minutes, for example between 10 minutes and 1 hour, preferably between 20 and 45 minutes, and even more preferably 30 minutes. The disinfectant or reverse osmosis water is then removed, and the malt is rinsed thoroughly with water to remove any remaining residue. The disinfectant may include, in particular, ozone, acetic acid, peracetic acid, or citric acid.

[0180]

[0137] The processes 10 or 21 described above make it possible to obtain an ingredient which has a colour, texture, taste and / or aroma which allows the use of the ingredient obtained as a total or partial substitute for traditional ingredients, or its introduction into new formulations of products for various applications, including food products, specialty nutrition products, cosmetics, etc. For example, the ingredient obtained may have a taste and / or aroma of cocoa, which allows it to be used as a partial or total substitute for cocoa.

[0181]

[0138] An example of implementation of processes 10, 21 allowing the obtaining of a cocoa substitute and / or cocoa derivatives is explained below.

[0182]

[0139] The cocoa substitute and / or cocoa derivatives are obtained from a cereal and / or a pseudo-cereal. As explained previously, the cereal may include barley, wheat, maize, rice, rye, spelt, triticale, millet, sorghum, oats, and / or fonio. The pseudo-cereal may include quinoa, buckwheat, amaranth, and / or chia.

[0140] In this example, step 12, the supply of seeds and / or co-products, includes the supply of the cereal and / or the pseudo-cereal. In some cases, the cereal and / or pseudo-cereal supplied is already germinated (for example, it has previously undergone steps 12, 14', and 24 of process 21 described previously). In some cases, the cereal and / or pseudo-cereal supplied is malted (for example, it has previously undergone the steps of steeping 14', germination 24 and kilning 18-1 before fermentation).

[0183]

[0141] The supplied cereal and / or pseudo-cereal is subjected to the steeping phase 14. This steeping phase 14 forms a mixture by immersing the cereal and / or pseudo-cereal in the steeping liquid, as explained previously. The pH of the steeping liquid can be between 3.5 and 5.5, but this is not a limiting factor. For example, the pH of the steeping liquid is between 3.5 and 4.

[0184]

[0142] Advantageously, a cereal / tempering liquid ratio and / or a pseudo-cereal / tempering liquid ratio is chosen so as to allow total immersion of the cereal and / or pseudo-cereal in the tempering liquid.

[0185]

[0143] Before and / or after immersing the cereal and / or pseudo-cereal in the steeping liquid, one or more functional groups of microorganisms are added to the steeping liquid. Advantageously, each functional group of microorganisms added is a functional group of bacteria and / or yeasts. More specifically, the added bacteria and / or yeasts are capable of producing cocoa aroma precursors.

[0186]

[0144] As will be detailed below, the added bacteria and / or yeasts initiate fermentation phase 16 of the cereal and / or pseudocereal. In order to enable the yeasts and / or bacteria to carry out the fermentation of the cereal and / or pseudocereal, at least one carbon energy source for the added bacteria and / or yeasts is inoculated into the steeping liquid. As already indicated, the carbon energy source may include a plant extract, for example malt wort or malt wort, as well as essential amino acids.

[0187]

[0145] Advantageously, at least one functional group of bacteria and / or yeasts capable of inducing alcoholic and / or lactic fermentation of the cereal and / or pseudocereal is initially added to the steeping liquid. For example, to initiate alcoholic fermentation, yeasts of the genus Saccharomyces are added to the steeping liquid. To initiate lactic fermentation, lactic acid bacteria, for example Lactobacillus, can be added to the steeping liquid.

[0146] As already mentioned, during alcoholic fermentation, the bacteria and / or yeasts convert the sugars present in the cereal, the pseudocereal, and / or the steeping liquid into alcohol, in particular ethanol. In this case, the alcoholic fermentation lasts, for example, between 1 and 4 days, preferably between 1 and 3 days.

[0188]

[0147] During lactic fermentation, bacteria and / or yeasts convert the sugars present in the cereal, pseudo-cereal, and / or steeping liquid into lactic acid, or into lactic acid and alcohol. In this case, lactic fermentation lasts, for example, between 1 and 4 days, preferably between 1 and 3 days.

[0189]

[0148] It is noted that alcoholic fermentation and lactic fermentation can be carried out concurrently (at least partially), or at different times. For example, alcoholic fermentation and lactic fermentation can take place successively, with alcoholic fermentation preceding lactic fermentation in some cases, or lactic fermentation preceding alcoholic fermentation in other cases.

[0190]

[0149] Lactic acid fermentation and / or alcoholic fermentation advantageously occur when the cereal and / or pseudo-cereal are under anaerobic conditions. This is the case, for example, when the cereal and / or pseudo-cereal are fully immersed in the steeping liquid. Lactic acid fermentation and / or alcoholic fermentation are therefore advantageously of the malolactic fermentation (MLF) type.

[0191]

[0150] After alcoholic and / or lactic fermentation, the cereal and / or pseudo-cereal undergoes acetic fermentation. For this purpose, a functional group of bacteria and / or yeasts capable of inducing acetic fermentation of the cereal and / or pseudo-cereal is added to the steeping liquid. For example, acetic bacteria, particularly of the genus Acetobacter, can be inoculated into the steeping liquid.

[0192]

[0151] During acetic fermentation, bacteria and / or yeasts capable of causing acetic fermentation transform the alcohol generated during alcoholic and / or lactic fermentation into acetic acid. For example, the ethanol generated during alcoholic and / or lactic fermentation can be oxidized to obtain acetic acid.

[0193]

[0152] According to one example, acetic fermentation lasts between 1 and 15 days, preferably between 1 and 5 days, preferably still between 1 and 3 days.

[0194]

[0153] Acetic fermentation advantageously occurs when the cereal and / or pseudo-cereal are under aerobic conditions. To achieve aerobic conditions, it is possible, for example, to replace total immersion of the cereal and / or pseudo-cereal in the steeping liquid with partial immersion. It is also possible to completely remove the cereal and / or pseudo-cereal from the steeping liquid after adding bacteria and / or yeasts capable of inducing lactic fermentation. The acetic fermentation is therefore advantageously of the FMS type.

[0195]

[0154] According to one embodiment, alcoholic and / or lactic and acetic fermentations are carried out in co-culture. Co-culture fermentation is permitted by a sufficient Plato degree (°P) and suitable temperature conditions for aerobic alcoholic fermentation.

[0196]

[0155] Thus, the fermentation medium is of at least 0.4 degrees Plato, preferably between 0.4 °P and 16 °P, preferably between 0.8 °P and 12 °P, preferably between 2 °P and 12 °P, preferably between 4 °P and 12 °P, for example between 8 and 12 °P.

[0197]

[0156] The fermentation temperature is between 10°C and 60°C, preferably between 20°C and 45°C. According to a non-limiting example, the fermentation phase 16 takes place between 24°C and 30°C, preferably at 28°C.

[0198]

[0157] This variant avoids acetic fermentation in a solid medium, which can lead to unwanted contamination. Thus, fermentation in co-culture limits the introduction and development of unwanted microorganisms.

[0199]

[0158] Furthermore, co-culture fermentation reduces the duration of the process. Indeed, co-culture fermentation lasts from 3 to 6 days compared to approximately 11 days for successive fermentations.

[0200]

[0159] In some cases, during fermentation phase 16, an enzyme, for example a beta-glucanase, may be added to the steeping liquid. Beta-glucanases help to hydrolyze cell wall components.

[0201]

[0160] After the fermentation phase 16, the heat treatment phase 18 as described above is applied to the fermented cereal and / or pseudo-cereal. The cereal and / or pseudo-cereal are thus heat-treated after the fermentation phase. Advantageously, the cereal and / or pseudo-cereal are subjected to kilning (according to the characteristics of the kilning phase 18-1 explained above) and roasting (according to the characteristics of the roasting phase 18-2 explained above). In some cases, the cereal and / or pseudo-cereal are subjected only to the kilning phase 18-1 or to the roasting phase 18-2.

[0202]

[0161] It should be noted that all the characteristics of processes 10 and 21 described above, which are not inconsistent with the characteristics of the example of implementation of processes 10 and 21 for obtaining a cocoa substitute and / or cocoa derivatives just described, are applicable to the latter. For the sake of brevity, they are not repeated here.

[0203]

[0162] The resulting cocoa and / or cocoa derivative substitute therefore comprises a cereal and / or pseudo-cereal fermented with bacteria and / or yeasts. This substitute is free of cocoa and cocoa derivatives. The substitute is also free of exogenous cocoa flavorings and / or exogenous flavorings of cocoa derivatives.

[0204]

[0163] Heat-treating the fermented cereal and / or pseudo-cereal allows for adjusting the aroma and / or cocoa flavor of the resulting substitute. The cereal and / or pseudo-cereal are therefore advantageously heat-treated.

[0205]

[0164] As previously stated, for obtaining the cocoa substitute or cocoa derivatives according to the described process, the cereal and / or pseudo-cereal supplied may be germinated beforehand. The substitute is therefore obtained from green malt.

[0206]

[0165] The substitute can be presented in various forms. For example, the substitute can be ground or crushed. This makes it easy to incorporate the resulting substitute into recipes for producing food products, such as biscuits, cakes, etc.

[0207]

[0166] It is noted that in some cases, the agri-food product comprising the cocoa substitute or cocoa derivatives described herein may also include a vegetable fat, for example sunflower paste and / or seeds.

[0208]

[0167] An installation 50 for carrying out a process for preparing an ingredient, such as processes 10 and 21 described above, will now be described with reference to Figures 12 and 13. The installation 50 is, for example, a malt house adapted for carrying out such a process.

[0209]

[0168] The installation 50 includes a storage area 51 for agri-food seeds and / or solid co-products. This storage area 51 has the appropriate temperature, ventilation, and humidity conditions for storing the seeds and / or co-products before supplying them for the start of the implementation of processes 10, 21. By way of example, the seeds and / or co-products can be stored in a dry environment and at ambient temperature.

[0210]

[0169] The installation 50 further includes a quenching vessel 52 shaped to receive the seeds and / or co-products immersed in the quenching liquid. The quenching phase 14 takes place in this vessel 52. Advantageously, this vessel 52 includes a device for interspersing quenchings, such as quenchings 14-1 and 14-2, with periods during which the seeds and / or co-products are removed from the quenching liquid and left in contact with ambient air. This device may be a tray (or a sieve) on which the seeds and / or co-products rest and which is movable between a position in which the seeds and / or co-products are immersed in the quenching liquid, and a position in which the seeds and / or co-products are removed from the quenching liquid.Alternatively, the device may include a soaking liquid outlet, allowing the soaking liquid to be extracted from container 52 while retaining the seeds and / or co-products inside that container 52. In such a case, the device further includes a soaking liquid inlet allowing the container to be refilled with soaking liquid when it is desired to re-immerse the seeds and / or co-products in the soaking liquid.

[0211]

[0170] The installation 50 further includes a fermentation space 53 for the seeds and / or co-products. This fermentation space 53 is adapted to carry out the fermentation phase 16, either wholly or partially. In some cases, the quenching vessel 52 and the fermentation space 53 may coincide. In other cases, the fermentation space 53 is a completely separate space from the quenching vessel 52. In such a case, material transfer means are arranged between the quenching vessel 52 and the fermentation space 53, these means being adapted to move the seeds and / or co-products from the quenching vessel 52 to the fermentation space 53.

[0212]

[0171] To bring the seeds and / or co-products into contact with the functional group of microorganisms in the soaking container 52 and / or in the fermentation space 53, the installation 50 includes at least one inoculation device 54. The inoculation device 54 is configured to introduce the functional group of microorganisms into the soaking liquid, and / or into the soaking container 52, and / or into the fermentation space 53. In one example, the installation 50 includes one inoculation device 54 associated with the soaking container 52, and one inoculation device associated with the fermentation space 53. In other cases, a single inoculation device 54 is configured to inoculate the functional group of microorganisms into both the soaking container 52 and the fermentation space 53.In such a case, the inoculation device 54 can be mounted movable between a first position suitable for inoculating the functional group of microorganisms in the quenching vessel 52, and a second position suitable for inoculating the functional group of microorganisms in the fermentation space 53.

[0213]

[0172] In order to introduce the corresponding nutrient source into the space where each functional group of microorganisms is present, the installation 50 includes at least one feeding device 55 configured to add the nutrient source. The feeding device 55 is configured to introduce the nutrient source into the quenching liquid, and / or into the quenching vessel 52, and / or into the fermentation space 53. In one example, the installation 50 includes one feeding device 55 associated with the quenching vessel 52, and one feeding device 55 associated with the fermentation space 53. In other cases, a single feeding device 55 is configured to add the nutrient source of microorganisms into both the quenching vessel 52 and the fermentation space 53.In such a case, the feeding device 55 can be mounted movable between a first position suitable for adding the nutrient source into the steeping vessel 52, and a second position suitable for adding the nutrient source into the fermentation space 53. In some cases, each inoculation device 54 can be configured to be used also as a nutrient source feeding device 55.

[0214]

[0173] It is noted that the fermentation space advantageously has sufficiently large dimensions to allow fermentation, and in particular FMS, to take place on deep layers of the seeds and / or co-products. By "deep layer" is meant a layer with a thickness between 25 cm and 150 cm, for example between 30 cm and 100 cm.

[0215]

[0174] As can be seen in Figure 13, the installation 50 may further include a mechanical cleaning space 56 for seeds and / or co-products configured to subject the seeds and / or co-products to abrasion, hulling, dehulling, sieving, optical sorting, and / or gravity separations, such as those applied during the mechanical cleaning phase 20 described above.

[0216]

[0175] The installation 50 may also include a microbiological washing zone 57 for seeds and / or co-products located upstream and / or downstream of the fermentation space 53. The microbiological washing zone 57 is configured to implement the microbiological washing phase 22 described previously.

[0217]

[0176] The installation 50 may also include a germination zone 58 for seeds and / or co-products. This germination zone 58 is suitable for carrying out the germination phase 24 described above. As can be seen from Figures 7 and 8, the germination phase 24 takes place before the fermentation phase 16 (which is included in phase 10'). Therefore, the germination zone 58 is advantageously located upstream of the fermentation space 53.

[0218]

[0177] The installation 50 may further include a heat treatment zone 59 located upstream or downstream of the fermentation space 53. This zone 59 is configured to apply the heat treatment phase 18 described above.

[0178] A humidity maintenance device 60 and / or a temperature maintenance device 61 may also be provided in the installation 50.

[0219]

[0179] Advantageously, the temperature maintenance device 61 intervenes during the soaking phase 14, during the fermentation phase 16 and during the germination phase 24.

[0220]

[0180] The moisture maintenance device 60 ensures that the moisture content of the seeds is suitable for germination during the germination phase 24. The moisture maintenance device 60 can also be used during the fermentation phase 16 to ensure that the moisture content of the seeds and / or co-products is sufficient for the microorganisms to carry out fermentation effectively. The moisture maintenance device is particularly useful during FMS, since seeds and / or co-products are prone to drying out during this type of fermentation.

[0221]

[0181] The installation 50 may also include a device 62 for mechanically agitating the seeds and / or co-products. This device 62 makes it possible, in particular, to agitate the seeds and / or co-products during the fermentation 18 and / or germination 24 phases.

[0222]

[0182] In some cases, the installation 50 includes a device 63 for aerating the seeds and / or co-products which ensures, during the fermentation 16 and / or germination 24 phases, that the seeds and / or co-products are sufficiently oxygenated.

[0223]

[0183] The installation 50 may also include a temperature control device 64 during the fermentation phase 16 and / or the germination phase 24. The temperature control device makes it possible to monitor temperature changes in the fermentation space 53 and / or in the germination zone 58, and, when necessary, to modify this temperature, either to increase or decrease it. It should also be noted that in some cases, the temperature maintenance device and the temperature control device 64 may be combined in a single device.

[0224]

[0184] The installation 50 may further include a device 65 for promoting photosynthesis by photosynthetic microorganisms. Such a device is particularly useful when the functional group of microorganisms includes one or more species of microalgae. The device for promoting photosynthesis is, for example, a UV emitter.

[0225]

[0185] The device 50 may include a quenching liquid aeration device 66 which ensures, during the quenching phase 14, that the quenching liquid is sufficiently oxygenated. In some cases, the aeration device 63 for the seeds and / or co-products, and the aeration device 66 for the quenching liquid may be the same.

[0226]

[0186] Thanks to the installation 50, the process 10, 21 can be implemented on a single installation, thus avoiding the need to transport intermediate products between distant installations.

[0227] EXAMPLES

[0228]

[0187] The following are described four non-limiting examples of tests applying the teachings described above.

[0229]

[0188] Example 1 - Production of pink / red dye by fermentation

[0189] 1.1. Materials and methods

[0230]

[0190] 1.1.1. Raw material and microorganisms

[0231]

[0191] Food grains and / or by-products from winter barley were used as raw material. The yeast Phaffia rhodozyma was supplied in lyophilized form as a functional group of microorganisms. This functional group was resuspended in tryptone salt, or Triton, or Tween 80 (used as a surfactant to promote spore dispersion in solution) under sterile conditions. This functional group of microorganisms was subcultured onto MEA (Malt Extract Agar), for example, for 6 days at room temperature. A Thoma cell count was performed after a few days, for example, 6 days, on a plate, and then a count was also performed to determine the percentage of viable cells in the functional group of microorganisms.

[0232]

[0192] 1.1.2. Solid state fermentation (SSF) of barley seeds and / or co-products

[0233]

[0193] The barley seeds and / or by-products were soaked for 16 hours in tap water (1:3 ratio) at room temperature. The barley seeds and / or by-products were then drained for 30 minutes using a sieve. A dry matter analysis was performed before weighing and autoclaving in flasks. The barley seeds and / or by-products (representing, for example, 20 g of dry matter) were then placed in 500 mL flasks.

[0234]

[0194] The vials were inoculated with the functional group of yeast microorganisms indicated above. The inoculum level was between 1.4 x 10 6 and 4 x 10 7 CFU-UFT / g dry matter (DM). The vials were placed in ovens at 22°C. The tests were performed in duplicate. A visual check of the dye production was carried out daily.

[0235]

[0195] 1.1.3. Decoctions after FMS

[0196] In order to visualize the appearance of pigments, a decoction was carried out after FMS according to point 1.1.2 of this example and, optionally, after a drying phase of the fermented products. The decoction steps were, in one example, as follows:

[0236] - dry the fermented products at 50°C for 24-48 hours;

[0237] - grind the dry fermented products using a coffee grinder;

[0238] - vigorously stir the coarse flour obtained with water preheated to 65°C for 20 seconds;

[0239] - Place the flour-water mixture in a drying oven and heat it to 65°C for 15 minutes; - Stir the flour-water mixture vigorously for 20 seconds;

[0240] - quickly pour the contents into a funnel and filter;

[0241] - collect the filtrates and freeze-dry them.

[0242]

[0197] 1.1.4. Obtaining control vials from fermentations in liquid medium

[0243]

[0198] In order to obtain control vials, fermentations in liquid medium on liquid substrates were carried out according to the culture media and conditions described in the scientific literature as being optimal for the functional group of microorganisms used. The aim was to determine whether the functional group of microorganisms used produces dyes by fermentation in the absence of barley.

[0244]

[0199] For the case of the functional group of microorganisms Phaffia rhodozyma, the culture medium used consisted of yeast extract, glucose, and fructose. The vials were inoculated with yeast and placed in an incubator at 22°C with shaking at 160 rpm for 3 to 4 days.

[0245]

[0200] 1.2. Results

[0246]

[0201] An observation of the vials was carried out once a day with photographs taken for 6 days during the FMS (according to the conditions indicated in point 1.1.2 of this example) and the FML (according to the conditions indicated in point 1.1.4 of this example).

[0247]

[0202] When the functional group of microorganisms Phaffia rhodozyma was used, a salmon-pink coloration of the flasks after MLF (under the conditions indicated in section 1.1.4 of this example) was observed from the first days of fermentation. After MSF (under the conditions indicated in section 1.1.2 of this example), the barley grains were speckled pink from the first days of fermentation. Table 1 shows the appearance of the flasks during the 6 days of fermentation in solid medium (under the conditions indicated in section 1.1.2 of this example) or liquid medium (under the conditions indicated in section 1.1.4 of this example) with the yeast Phaffia rhodozyma.

[0248]

[0203] [Table 1]

[0249]

[0250]

[0204] As indicated in section 1.1.3 of this example, decoctions of the barley are prepared at the end of fermentation. The filtrates were then freeze-dried to concentrate the color obtained. The production of the dye astaxanthin by the yeast Phaffia rhodozyma fermenting in solid medium on 100% barley was thus confirmed. The level of pigmentation could be improved by adding a carbon energy source.

[0251]

[0205] Example - 2. Production of aromas by fermentation

[0252]

[0206] 2.1. Materials and methods

[0253]

[0207] 2.1.1. Raw material and microorganisms

[0254]

[0208] Food grains and / or co-products from winter barley were used as raw material. The yeast Yarrowia lipolytica was used for the fermentation of barley as a functional group of microorganisms.

[0255]

[0209] Regarding Yarrowia lipolytica, four different yeast strains were subcultured onto YPD (Yeast Peptone Dextrose) agar for 2 to 3 days at 27°C from a frozen cryotube. Precultures were then carried out in YPD broth (in 25 mL bottles) for 24 hours at 27°C with shaking at 140 rpm. A Thoma cell count was performed for the four yeast strains, followed by a PCA (Plate Count Agar) viability test to determine the percentage of viable cells. The four yeast strains are named as follows:

[0256] - SCCOY41;

[0257] - SCCOY42;

[0258] - SCCOY43; and

[0259] - SCCOY50.

[0260]

[0210] 2.1.2. Solid state fermentation (SSF) of barley seeds and / or co-products

[0261]

[0211] The barley seeds and / or by-products were soaked for 16 hours in tap water (1:3 ratio) at room temperature. The barley seeds and / or by-products were then drained for 30 minutes using a sieve. A dry matter analysis was performed before weighing and autoclaving in flasks. The barley seeds and / or by-products (representing, for example, 20 g of dry matter) were then placed in 500 mL flasks.

[0262]

[0212] The vials were inoculated with at least the functional group of yeast microorganisms indicated above, for example with an inoculum rate of about 1 x 10 6 UFC-UFT / g MS. The vials were placed in ovens at 27°C. The tests were carried out in duplicate.

[0263]

[0213] A verification of the production of peach aroma by Yarrowia Hpolytica was carried out every day.

[0264]

[0214] 2.1.3. Fermentation in Liquid Medium (FML)

[0265]

[0215] Studies are described in the literature on the production of peach aroma by the yeast Yarrowia Hpolytica via fermentation in liquid medium. To obtain control vials, fermentations in liquid medium were therefore carried out under the media and conditions described in the literature as being optimal for this functional group of microorganisms used. The aim is to determine whether the functional group of microorganisms used produces aromas by fermentation in the absence of barley.

[0266]

[0216] The culture medium used was YNB (from the English “Yeast Nitrogen Base”) with NH4Cl, castor oil and tween 80. The vials were inoculated with yeast and placed in an incubator at 27°C with agitation at 140 rpm for 4 days.

[0267]

[0217] 2.2. Results

[0268]

[0218] Aroma production was checked by smell once a day for several days.

[0269]

[0219] The control liquid vials did not produce a fruity aroma for any of the four strains after 5 days of fermentation. In contrast, the 100% barley solid vials produced an aroma after only 5 days of fermentation for all four strains. Depending on the individuals present during the aroma production verification, the perceived odor was either fruity or floral. After 12 days of solid fermentation with the presence of this fruity / floral aroma, the vials were placed at 50°C for 24 hours to determine whether, after drying and inactivation of the strain, the aroma was still present. The fruity aroma was still present for all four strains when in the presence of barley, with a more pronounced perception for strain SCCOY50. Table 2 summarizes the presence or absence of the fruity / floral aroma produced by the different yeast strains.

[0270]

[0220] [Table 2]

[0271]

[0272]

[0273]

[0221] Example 3 - Production of cocoa aroma by fermentation from barley or barley malt.

[0274]

[0222] 3.1 Materials and methods

[0275]

[0223] 3.1.1. Functional group of microorganisms

[0276]

[0224] The microorganisms that were selected for the fermentation of barley or malt are shown in Table 3 below. The inoculation rates were 5 x 10 6 CFU / mL for yeast and 5x10 5 CFU / mL for lactic and acetic bacteria.

[0277]

[0225] [Table 3]

[0278]

[0279]

[0226] 3.1.2. Raw materials and fermentation media

[0280]

[0227] Barley from the 2024 harvest and Pilsner malt were used for the tests. The conditions are shown in Table 4.

[0281]

[0228] [Table 4]

[0282]

[0283]

[0229] Each of conditions 1, 2, 3 and 4 was implemented on two occasions during the tests carried out.

[0284]

[0230] 3.1.3. Obtaining malt wort

[0285]

[0231] To obtain malt wort, a classic brewing process was carried out to produce wort at approximately 12°plato (quantity of soluble sugars = 120 g / L).

[0286]

[0232] Tap water (25 L) was placed in the Brewtools® brewing kettle and then preheated to 70°C. The pH of the water was adjusted to 5.5 with lactic acid (pH improves enzyme activity). The malt (6.25 kg) was mixed with the water (malt / water ratio = 1:4).

[0287]

[0233] The mashing process was then carried out for 60 minutes at 68°C. During this stage, the enzymes present in the malt are activated and hydrolyze the polysaccharides, which are thus transformed into fermentable sugars.

[0234] At the end of the mashing process, the wort temperature was raised to 78°C for 5 minutes in order to deactivate the enzymes. This stage is known as final mashing (or by the English expression "mash out").

[0288]

[0235] The resulting must was then diluted with tap water (pH unadjusted) to bring it to approximately 12° plato. The must was then autoclaved at 120°C for 15 min.

[0289]

[0236] 3.1.4. Obtaining flax mucilage

[0290]

[0237] Flax mucilage makes it possible to imitate that of the cocoa bean.

[0291]

[0238] Eight 2-liter beakers, each containing 240 g of brown flax (20%) and 960 g of purified water, were prepared. These were then placed in a controlled oven at 25°C, 130 rpm for 3.5 hours. The mixture was then filtered through a sieve into a beaker. The amount of flax mucilage recovered was 4320 g.

[0292]

[0239] 3.1.5. Fermentation

[0293]

[0240] The fermentation phase took place in several stages.

[0294]

[0241] Initially, the seeds were mixed with the mucilage or must in a 2-litre Schott bottle. The pH of the mixture was adjusted to 3.7 with a food-grade citric acid solution (30%) and the functional group(s) of microorganism(s) was / were added.

[0295]

[0242] An alcoholic fermentation then took place for 2 to 3 days at 26°C.

[0296]

[0243] Bottles containing barley or malt grains with mucilage or wort were emptied into trays (e.g., 30x20x5.5 cm) with the liquid (ethanol) from alcoholic fermentation and incubated at 26°C to induce acetic fermentation for 3 days. The grains were mixed morning and evening using a spoon.

[0297]

[0244] After some of the ethanol was consumed by acetic fermentation, the seeds were slowly dried for several days at 50°C to efficiently evaporate the acetic acid. When the moisture content of the seeds reached 8%, they were stored in airtight containers. The seeds were mixed morning and evening using a spoon.

[0298]

[0245] Finally, the seeds were roasted, for example with a kitchen roaster at 120 °C for 40 min.

[0299]

[0246] 3.2. Results

[0300]

[0247] 3.2.1. Roasting tests in the desiccator

[0301]

[0248] Before roasting the seeds in a kitchen roaster, which requires large quantities (350 g minimum), tests were carried out with small quantities of fermented seeds in a desiccator used to measure wet matter (WM). The parameters were set at 110°C for approximately 10 minutes.

[0249] As shown in Table 5, after crushing in a porcelain mortar, aromas of biscuits, caramel, cereal, and acid were obtained. For condition 3, a note of cocoa was detected. Note that the tests with mucilage under conditions 2 and 4 were contaminated during acetic fermentation, so the results are not presented in the table below.

[0302]

[0250] [Table 5]

[0303]

[0304]

[0251] Example 4 - Production of cocoa aroma from barley malt

[0252] 4.1 Materials and methods

[0305]

[0253] 4.1.1. Functional group of microorganisms

[0306]

[0254] The microorganisms selected for malt fermentation are shown in Table 6 below. The inoculation rates are 5 x 10 6 CFU / mL for yeast and 5x10 5 CFU / mL for lactic and acetic bacteria.

[0307]

[0255] [Table 6]

[0308]

[0309]

[0256] 4.1.2. Preparing the Starters

[0310]

[0257] Acetic acid bacteria:

[0311]

[0258] Tests were carried out on several culture media. Degassed Heineken® beer, then sterilized by 0.22 µm filtration, was selected. A stock of cryotubes was placed in a -20°C freezer for future tests (glycerol + culture mixture). For each test, one cryotube from the stock was introduced into 40 ml of "Heineken" medium in a baffled flask. Incubation was then performed for 4 days at 26°C. A Thoma count was performed on the day the experiment began to determine the volume to be added to the wort (Target initial concentration 5 x 10⁻⁵). 5 cells / ml).

[0312]

[0259] Yeast:

[0313]

[0260] A preliminary count was performed using methylene blue on Thoma cells. The lyophilized powder contained 1.25 x 10 10 live yeasts / ml (the initial target concentration was 6x10 5 cells / ml).

[0314]

[0261] Lactic acid bacteria:

[0315]

[0262] Enumeration on MRS agar (culture medium for lactic acid bacteria) from the lyophilized powder gave a concentration of 3x10 10 lactic acid bacteria / ml (the initial target concentration was 5x10 5 lactic acid bacteria / ml).

[0316]

[0263] The volume to be inoculated for each microorganism takes into account the presence of seeds and the final target volume, which in the case of the tests carried out was approximately 1400 ml.

[0317]

[0264] 4.1.3. Raw materials and fermentation media

[0318]

[0265] Barley from the 2024 harvest and Pilsner malt were used for the tests. The conditions are shown in Table 7.

[0319]

[0266] [Table 7]

[0320]

[0321]

[0322]

[0268] A conventional brewing process was carried out to produce malt wort at approximately 12°plato (quantity of soluble sugars = 120 g / L).

[0323]

[0269] Tap water (25 L) was placed in the Brewtools® brewing kettle and then preheated to 70°C. The pH of the water was adjusted to 5.5 with lactic acid (pH improves enzyme activity). The malt (6.25 kg) was mixed with the water (malt-to-water ratio = 1:4).

[0324]

[0270] The mashing process was then carried out for 60 minutes at 68°C. During this stage, the enzymes present in the malt are activated and hydrolyze the polysaccharides, which are thus transformed into fermentable sugars.

[0271] At the end of the mashing process, the wort temperature was raised to 78°C for 5 minutes in order to deactivate the enzymes. This stage corresponds to the final mashing, as explained in Example 3 described above.

[0325]

[0272] The resulting must was then diluted with tap water (pH unadjusted) to bring it to approximately 12° plato. The must was then autoclaved at 120°C for 15 minutes.

[0326]

[0273] 4.1.5. Fermentation

[0327]

[0274] Alcoholic fermentation (at 26°C)

[0328]

[0275] Inoculation of the acetobacter pasteurianus strain was controlled by means of a 4-day preculture. An additional inoculation was carried out at the beginning of the second fermentation stage (transfer into the tray).

[0329]

[0276] Alcoholic fermentation took place at a temperature of 26°C.

[0330]

[0277] At the end of the alcoholic fermentation, which lasted for example 2.5 days, an odor of alcohol and / or acid, and / or fruity, is felt for conditions containing malt wort as the culture medium.

[0331]

[0278] Acetic fermentation

[0332]

[0279] Acetic fermentation took place at a temperature of 26°C.

[0333]

[0280] Regardless of the condition, an odor of alcohol and / or acid is observed after 2.5 days of fermentation.

[0334]

[0281] Kiln processing:

[0335]

[0282] The kilning (or drying) took place at a temperature of 50°C.

[0336]

[0283] The objective was to achieve a wet matter (WM) content of less than 8%, to stop fermentation and preserve the fermented beans. A WM content of less than 8% is the expected level for drying the beans in the cocoa production process.

[0337]

[0284] Drying took between 4 and 5 days.

[0338]

[0285] The mass balance after fermentation up to the dried seeds was as follows:

[0339] - Condition A: ~440 g of malt, i.e. a mass loss of 12% (60 g);

[0340] - Condition B: ~445 g of malt, i.e. a mass loss of 11% (55.5 g);

[0341] - Condition C: ~383 g of malt, i.e. a mass loss of 23% (116.5 g).

[0342]

[0286] Roasting:

[0343]

[0287] The roasting was carried out at 160°C for 15 min.

[0344]

[0288] 4.2. Results

[0345]

[0289] The results are presented in Table 8 below.

[0346]

[0290] Under conditions A and C, a chocolate odor was obtained during roasting. Under condition B1, a chocolate odor was obtained but no acidity was detected in the taste.

[0291] Condition C revealed the acidity of the fermented malt despite fermentation in a covered oven.

[0347]

[0292] Condition B, on the other hand, did not produce an acidic taste. Removing the liquid portion from the first fermentation helped to limit the acidity.

[0348]

[0293] [Table 8]

[0349]

[0350]

[0294] Example 5 - Production of cocoa aroma from barley malt

[0295] 5.1 Materials and methods

[0351]

[0296] 5.1.1. Functional group of microorganisms

[0352]

[0297] The microorganisms that were selected for the fermentation of barley or malt are shown in Table 9 below. The inoculation rates were 0.5 g / L of freeze-dried yeast powder, 1x10 6 CFU / mL for lactic acid bacteria and 3x10 6 CFU / mL for acetic acid bacteria.

[0353]

[0298] [Table 9]

[0354]

[0355]

[0356]

[0299] 5.1.2. Raw materials and fermentation media

[0357]

[0300] Pilsner malt was used for the tests.

[0358]

[0301] The barley malt is soaked in a 30% acetic acid solution. The mixture is stirred for 30 minutes. The acid solution is removed. The malt is rinsed thoroughly with water to remove any residue.

[0359]

[0302] 5.1.3. Obtaining malt wort

[0360]

[0303] To obtain malt wort, a classic mashing process was carried out to produce wort with a Plato degree of 9. The wort is prepared in the same way as for example 3.

[0361]

[0304] The microorganisms shown in Table 9 are inoculated into the malt wort in co-culture.

[0362]

[0305] The malt wort is supplemented with 3% amino acids, including amino acids from the reference ALPHATIER Capsules by EAA - 360 Mega Caps at 750mg, and 1% glycine.

[0363]

[0306] 5.1.4. Fermentation

[0364]

[0307] Malt is added to the malt wort containing microorganisms and amino acids. The malt wort / malt mass ratio is 2.

[0365]

[0308] The malt wort containing the amino acids, microorganisms and malt are placed in an oven at 28 °C with agitation at 140 rpm for 4 days in order to carry out a co-fermentation.

[0366]

[0309] At the end of fermentation, the temperature of the oven is increased to 45 °C with agitation at 140 rpm for 1 hour.

[0367]

[0310] The fermented malt is placed in a drying oven at 50 °C for 48 hours. Drying is stopped when the moisture content of the grains is less than 8%.

[0368]

[0311] The fermented and dried grains are roasted in an oven at a temperature of 170°C for 6 min.

[0369]

[0312] 5.2. Results

[0370]

[0313] In order to assess the presence of the cocoa aroma, the resulting substitute is compared with unfermented roasted malt. Three samples are selected: a sample A corresponding to the product of Example 5, and samples B and C of unfermented roasted malt.

[0371]

[0314] The results are presented in Table 10.

[0315] [Table 10]

[0372]

[0373]

[0316] All six interviewees identified the sample with the chocolate aroma.

[0374]

[0317] Example 6: Production of cocoa aroma from barley malt

[0318] The same steps as in Example 5 are repeated, but the fermented malt is placed in a drying oven at 90°C for 12 hours. Drying is stopped when the moisture content of the grains is less than 8%.

[0375]

[0319] The resulting substitute has an aromatic note of cocoa.

[0376]

[0320] Example 7: Production of cocoa aroma from barley malt

[0321] The steps are the same as in example 5 up to step 5.1.4.

[0377]

[0322] Microorganisms and amino acids are added to the must. The mixtures are placed in an oven at 28 °C with stirring at 140 rpm for 4 days.

[0378]

[0323] At the end of fermentation, the malt is added to the fermented wort containing the microorganisms and the temperature of the oven is increased to 45 °C with stirring at 140 rpm for 1 hour. After one hour, the wet matter content of the malt increases from 5% to approximately 50%.

[0379]

[0324] The malt is then placed in a drying oven at 50 °C for 48 hours. Drying is stopped when the moisture content of the grains is less than 8%.

[0380]

[0325] The fermented and dried grains are roasted in an oven at a temperature of 170°C for 6 min.

[0381]

[0326] This produces a malt with a cocoa aroma.

[0382]

[0327] Example 8: Measurement of acidity

[0383]

[0328] Malt wort at 8 °P is prepared in the same way as in Example 3.

[0329] This malt wort is inoculated with saccharomyces cerevisiae and acetobacter aceti.

[0384]

[0330] Different strains of Saccharomyces cerevisiae are inoculated. They are shown in Table 11.

[0385]

[0331] [Table 11]

[0386]

[0387]

[0332] The co-culture fermentation takes place at 28 °C for 3 days.

[0388]

[0333] Acidity is titrated during fermentation at 72 h and 96 h. A volume is taken from the medium and centrifuged at 5000 g for 10 min. A solid / liquid separation is performed. Titration is carried out with 0.1 M NaOH until pH 8 is reached.

[0389]

[0334] A control was carried out in which fermentation took place without malt.

[0390]

[0335] The results are presented in Figure 14.

[0391]

[0336] It is observed that with malt, the acidity is greater than without. The malt therefore serves as a complementary substrate allowing for stronger acidification. Acetic fermentation thus takes place.

[0392]

[0337] BE134 appears to stimulate acid production the most.

[0393]

[0338] Example 9: Measurement of acidity

[0394]

[0339] The protocol of Example 8 is applied identically, except for the type of malt used. Two malts are tested: a Pilsner malt and a Cara Terra malt. The fermentations are carried out under the conditions described above.

[0395]

[0340] The results are presented in Figure 15.

[0396]

[0341] Pilsen malt leads to higher acetic acid levels than Cara Terra malt, particularly in the presence of BE134 yeast. Pilsen malt thus appears more favorable to acetic acid production under the tested conditions. However, measurable acetic fermentation is obtained with Cara Terra malt.

[0397]

[0342] These results illustrate that the process according to the invention allows efficient acetic fermentation regardless of the type of malt used.

[0398]

[0343] Example 10: Measurement of acidity

[0344] Example 8 is reproduced using either Acetobacter pasteurianus or Acetobacter aceti.

[0399]

[0345] Total acidity is measured at 96 h and 120 h.

[0400]

[0346] The results are presented in Figure 16.

[0401]

[0347] Acetic fermentation occurs in both cases, showing that the process is applicable to different strains of Acetobacter. The data also indicate that co-culturing the yeast BE134 with Acetobacter pasteurianus leads to higher acid production under the evaluated conditions.

[0402]

[0348] It is noted that in the tables presented above, the expression "J+X", where X is an integer, means the number of days (X) elapsed after the day of the start of fermentation (J).

[0403]

[0349] This disclosure is not limited to the examples and variant embodiments described above. On the contrary, this disclosure encompasses all variants and combinations that a person skilled in the art may consider within the scope of the protection sought.

Claims

DEMANDS

1. A process (10, 21) for preparing an ingredient, the process comprising: - supply (12) agri-food seeds and / or solid co-products; - subject the seeds and / or co-products to a soaking phase (14) during which the seeds and / or co-products are immersed in a soaking liquid; - subject the seeds and / or co-products to a fermentation phase (16), said seeds and / or co-products being brought into contact with at least one functional group of microorganisms inoculated during the soaking phase and / or during the fermentation phase; and - add a source of nutrients for said functional group of microorganisms during the soaking phase (14) and / or during the fermentation phase (16).

2. A process (10, 21) according to claim 1, wherein the quenching phase (14) comprises a first quench (14-1) and a second quench (14-2) during which the seeds and / or co-products are immersed in the quenching liquid, the seeds and / or co-products being extracted from said quenching liquid between the first quench (14-1) and the second quench (14-2), the first quench (14-1) taking place before the second quench (14-2).

3. A method (10, 21) according to claim 2, wherein said second quench (14-2) corresponds to the last quench of the quenching phase (14) when said quenching phase (14) comprises more than two quenches.

4. A process (10, 21) according to any one of claims 2 or 3, wherein the seeds and / or co-products are brought into contact with the functional group of microorganisms, capable of causing alcoholic and / or lactic and / or acetic fermentation, during the second soaking (14-2).

5. A process (10, 21) according to any one of claims 2 to 4, wherein the seeds and / or co-products are brought into contact with the functional group of microorganisms capable of causing alcoholic and / or lactic and / or acetic fermentation during the first soaking (14-1).

6. A process (10, 21) according to any one of the preceding claims, comprising, after the fermentation phase (16), a heat treatment phase (18) of the seeds and / or co-products.

7. A process (10, 21) according to the preceding claim, wherein the heat treatment phase (18) comprises a kilning phase (18-1) and / or a roasting phase (18-2) of the seeds and / or co-products.

8. A process (10, 21) according to any one of the preceding claims, comprising, prior to the soaking phase (14), and / or during the soaking phase (14), and / or after the fermentation phase (16), a microbiological washing phase (22) of the seeds and / or co-products.

9. A process (10, 21) according to claim 8, wherein the microbiological washing phase (22) takes place after the fermentation phase (16) and before or after the heat treatment phase (18) of the seeds and / or co-products.

10. A process (10, 21) according to any one of the preceding claims, wherein a first functional group of microorganisms, capable of causing alcoholic and / or lactic and / or acetic fermentation, is added during the steeping phase (14), and a second functional group of microorganisms, capable of causing alcoholic and / or lactic and / or acetic fermentation, is added during the fermentation phase (16), said first functional group of microorganisms being the same as or different from said second functional group of microorganisms.

11. A process (10, 21) according to any one of the preceding claims, comprising, prior to the soaking phase (14), a mechanical cleaning phase (20) of the seeds and / or co-products.

12. A method (21) according to any one of the preceding claims, further comprising a germination phase (24) of the seeds prior to the fermentation phase (16).

13. A process (10, 21) according to any one of the preceding claims, wherein the temperature applied during the fermentation phase (16) is between 10°C and 60°C, preferably between 12°C and 20°C or between 20°C and 45°C or between 15°C and 25°C.

14. An installation (50) for carrying out a process for preparing an ingredient, the installation comprising: - a storage area (51) for agri-food seeds and / or solid co-products; - a soaking container (52) shaped to receive the seeds and / or co-products immersed in a soaking liquid; - a fermentation space (53) for seeds and / or co-products; - an inoculation device (54) configured to bring the seeds and / or co-products into contact with at least one functional group of microorganisms capable of causing alcoholic and / or lactic and / or acetic fermentation, in the steeping container (52) and / or in the fermentation space (53); and - a feeding device (55) configured to add a source of nutrients for the functional group of microorganisms in the steeping liquid, and / or in the steeping vessel (52), and / or in the fermentation space (53).

15. Installation (50) according to claim 14, further comprising a mechanical cleaning space (56) for seeds and / or co-products.

16. Installation (50) according to any one of claims 14 or 15, further comprising a microbiological washing area (57) for seeds and / or co-products located upstream and / or downstream of the fermentation area (53).

17. Installation (50) according to any one of claims 14 to 16, further comprising a germination area (58) for seeds and / or co-products.

18. Installation (50) according to any one of claims 14 to 17, further comprising a heat treatment zone (59) located downstream or upstream of the fermentation space (53).

19. Installation (50) according to any one of claims 14 to 18, further comprising: - a humidity control device (60); and / or - a temperature maintenance device (61); and / or - a device (62) for mechanically agitating the seeds and / or co-products; and / or - a device (63) for aerating the seeds and / or co-products; and / or - a temperature control device (64); and / or - a device (65) to promote photosynthesis by photosynthetic microorganisms; and / or - a venting device (66) for the quenching liquid.

20. Ingredient obtained by applying the process according to any one of claims 1 to 13.

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