Process of treating the juice of squeezed vegetable material, such as lucerne, for producing alimentary proteins and super-nitrogenated protein foods, and products obtained by said process

摘要

The invention relates to a process of treating squeezing juice having a high protein and sugar content, obtained by squeezing vegetable matter to be used as foodstuff. This process comprises the following steps: submitting said squeezing juice issuing from a squeezing press to a first inoculation with a first mesophile homofermentative lactic bacteria in a proportion of at least 104 bacteria per milliliter; maintaining the thus inoculated juice at a temperature comprised between 28 DEG and 35 DEG C., preferably 30 DEG C., during 15 to 20 hours, under slow agitation and without aeration, so as to obtain a suspension constituted by an insoluble fraction of vegetable and microbial proteins, and a residual liquid phase, said suspension having a pH comprised between 4.2 and 4.5; separating said soluble fraction from said liquid fraction; and separately treating the residual liquid and said insoluble fraction.