Dairy product analogs comprising vinegar

Abstract

Dairy analogs having improved organoleptic properties are disclosed. These dairy analogs comprise vegetable proteins and vinegar. Methods for preparing such dairy analogs are also disclosed.

Description

Technical Field

[0001] This invention relates generally to the field of dairy product analogs, and more particularly to milk analogs. For example, this invention relates to dairy product analogs containing vinegar and methods for preparing such dairy product analogs. Background Technology

[0002] Some consumers wish to reduce or even stop consuming milk and dairy products. This could be due to reasons such as lactose intolerance, dairy allergies, or environmental sustainability concerns.

[0003] To meet growing consumer demand, food companies have launched dairy analogues, including milk analogues, on the global market. These dairy analogues are made from plant-based ingredients, including plant protein components. Compared to standard dairy products, they may contain limited amounts of milk components, or they may not even contain any milk components at all.

[0004] Because they use plant-based ingredients and limited or no milk components in their preparation, dairy analogues, especially milk analogues, exhibit sensory defects such as off-flavors compared to their corresponding standard dairy products. Given these sensory defects, the sensory characteristics of dairy analogues, especially milk analogues, are not entirely satisfactory and have room for improvement. Specifically, they are often characterized by unpleasant green, bean, or grainy aromas, while typically lacking milky or fruity flavors.

[0005] Therefore, there is a desire to provide dairy analogues, especially milk analogues, with improved sensory properties.

[0006] Any references to prior art documents in this specification should not be construed as an admission that such prior art is well-known or part of common knowledge in the field. Summary of the Invention

[0007] The object of this invention is to improve the prior art, and in particular to provide dairy product analogues and methods that overcome the problems of the prior art and solve the above-mentioned needs, or at least provide a useful alternative.

[0008] The inventors were surprised to find that the objective of the invention could be achieved through the subject matter of the independent claims. The dependent claims further expand the conception of the invention.

[0009] Therefore, a first aspect of the present invention proposes a dairy product analogue comprising plant protein and vinegar.

[0010] A second aspect of the present invention provides a method for preparing a dairy product analog containing acetic acid, the method comprising the following steps:

[0011] a) Prepare acetic acid-free dairy analogues,

[0012] b) Add vinegar to the vinegar-free dairy analogue to obtain a dairy analogue.

[0013] 1. A third aspect of the present invention provides a method for preparing dairy product analogues, the method comprising the following steps:

[0014] a) Disperse the plant protein components with an aqueous liquid to form a plant protein dispersion.

[0015] b) Optionally, the plant protein dispersion of step a) is mixed with additional ingredients.

[0016] c) Homogenize the plant protein dispersion.

[0017] d) Heat-treat the plant protein dispersion to obtain a dairy analogue.

[0018] e) Optionally, the dairy product analogue is dried.

[0019] Vinegar is added to the plant protein dispersion and / or the dairy product analogue, preferably the vinegar:

[0020] - Added to the plant protein dispersion between steps a) and c), or

[0021] - When step d) is after step c), add it to the dairy analogue after step d), or

[0022] - When step c) is after step d), add it to the dairy analogue after step c).

[0023] It has been found that the use of acetic acid in dairy analogues, especially milk analogues, improves their sensory properties.

[0024] Those skilled in the art will gain a clearer understanding of these and other aspects, features, and advantages of the present invention after reading the detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. Attached Figure Description

[0025] Figure 1 The volatile aromatic compound compositions of different types of acetic acids obtained by HS-SPME-GC-MS are shown. Aromatic compounds are classified by chemical family. Quantitative analysis was not performed.

[0026] Figure 2 The volatile aromatic compound compositions of different types of acetic acids obtained by HS-SPME-GC-MS are shown. Aromatic compounds are classified by chemical family. Quantitative analysis was not performed. Figure 1 Data in Figure 2 The percentage is expressed as a percentage. Specifically, in Figure 2 middle, Figure 1 The data is relative to Figure 1 The percentage of the total height of the different peaks is expressed as a whole.

[0027] Figure 3 The volatile aromatic compounds of various milk analogs prepared in the absence of acetic acid or with different types of acetic acid, obtained by HS-SPME-GC-MS, are shown. Aromatic compounds are classified by chemical family. Quantitative analysis was not performed.

[0028] Figure 4 The volatile aromatic compounds of various milk analogs prepared in the absence of acetic acid or with different types of acetic acid, obtained by HS-SPME-GC-MS, are shown. Aromatic compounds are classified by chemical family. Quantitative analysis was not performed. Figure 3 Data in Figure 4 The percentage is expressed as a percentage. Specifically, in Figure 4 middle, Figure 3 The data is relative to Figure 3 The percentage of the total height of the different peaks is expressed as a whole.

[0029] Figure 5 The average sensory scores obtained based on the different sensory properties of the reference milk analogue (=ref MA2) of Example 4 and the milk analogues (=MA5 and MA6) prepared with different acetic acids as disclosed in Example 4 are shown.

[0030] Figure 6 The average sensory scores obtained based on different sensory properties of the reference mixed milk analog (=ref HMA) of Example 5 and the mixed milk analog prepared with apple cider vinegar as disclosed in Example 5 (=HMA1) are shown. Detailed Implementation

[0031] As used herein, the terms “comprising,” “including,” etc., should be interpreted as inclusive, the opposite of exclusive or exhaustive, meaning “including but not limited to.” Similarly, the terms “comprising / including” and “or” should be considered inclusive unless the context explicitly prohibits this interpretation. However, the compositions / products disclosed herein may not contain any elements not specifically disclosed herein. Therefore, the disclosure of embodiments using the term “comprising / including” includes the disclosure of embodiments “consisting substantially of the specified components” and “consisting of the specified components.”

[0032] As used herein, the term “about” should be understood to apply to every boundary of the numerical range. Furthermore, all numerical ranges herein should be understood to include all integers or fractions within that range. Additionally, these numerical ranges should be construed as supporting claims that involve any number or subset of numbers within that range. For example, disclosures of 1 to 10 should be understood to support ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0033] As used in this specification, the singular forms “an,” “a,” and “the” include multiple referents unless the context clearly indicates otherwise. Thus, for example, references to “an added fat ingredient” or “the added fat ingredient” include one added fat ingredient, but also include two or more added fat ingredients.

[0034] Unless otherwise stated, all percentages in this specification refer to weight percentages where applicable.

[0035] Unless otherwise defined, all technical terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0036] As used herein, the term “and / or” in the context of “X and / or Y” should be interpreted as “X” or “Y”, or “X and Y”. Similarly, “at least one of X or Y” should be interpreted as “X” or “Y”, or “both X and Y”. For example, “vegetable oil and / or vegetable oil fraction” means “vegetable oil” or “vegetable oil fraction” or “both vegetable oil and vegetable oil fraction”.

[0037] As used herein, the terms “example,” “such as,” and “for example” (especially when followed by a list of terms) are exemplary and illustrative only and should not be considered exclusive or comprehensive. However, disclosures of embodiments using the terms “example” and “such as” include disclosures of embodiments in which “the terms are exclusive and / or comprehensive.”

[0038] As used herein, the term "total compound X" in a composition refers to all compounds X in the composition. For example, the total fat in a composition refers to all fats in the composition.

[0039] As used herein, the terms "whole plant material" or "whole grain material" refer to intact plant material, preferably cereal material, that has not undergone any mechanical crushing and / or grading to remove fiber, carbohydrates, and / or protein. Whole plant material, especially whole grain material, comprises germ and endosperm, and optionally bran and husk. Preferably, whole plant material, especially whole grain material, comprises germ, endosperm, and bran, and optionally husk. More preferably, whole plant material, especially whole grain material, comprises germ, endosperm, bran, and husk. Specifically, whole plant material, especially whole grain material, is not plant protein powder, plant protein concentrate, or plant protein isolate. For the avoidance of doubt, the terms "whole plant material" or whole grain material do not exclude plant material, especially cereal material that has undergone the process of removing bran and / or husk.

[0040] As used herein, the term "plant protein powder" refers to a plant composition containing 5% to 49.9% plant protein.

[0041] As used herein, the term "plant protein concentrate" refers to a plant composition containing 50% to 79.9% plant protein.

[0042] As used herein, the term "plant protein isolate" refers to a composition containing 80.0% to 99.0% plant protein.

[0043] As used herein, the term "aqueous liquid" refers to a liquid that contains at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90%, and most preferably consists of only water.

[0044] As used herein, the term "dairy analogue" refers to a food product containing plant-derived ingredients (including plant proteins) that has the same quality as the corresponding genuine dairy product in appearance and texture. Preferably, the dairy analogue does not contain dairy components. More preferably, the dairy analogue is made solely from vegan ingredients.

[0045] As used in this article, the term "vegan" refers to an edible composition that contains no animal products or products of animal origin.

[0046] As used in this article, the term "vegetarian" refers to an edible composition that does not contain meat (including fish).

[0047] As used herein, the term "added texturing agent" refers to an agent that increases the viscosity of a food product. They can also be used to protect proteins and prevent them from agglomerating after heat treatment. This texturing agent includes gums, starches, fibers, gelatin, etc. For the avoidance of doubt, this definition does not include plant proteins, plant protein components, added fat components, or added carbohydrate components. This definition also excludes thickeners that may be inherently present in dairy-like products.

[0048] As used herein, the term "added fat component" refers to a food component that contains fat, particularly at least 80% by weight, preferably 80% to 100% by weight, and more preferably 95% to 100% by weight. This component introduces exogenous fat into the dairy analogue. For the avoidance of doubt, this term excludes added carbohydrate components, protein components, or other components that may inherently contain fat in the dairy analogue but are not added to increase or introduce fat into the dairy analogue.

[0049] As used herein, the term "added carbohydrate ingredient" refers to a food ingredient that contains at least 70% by weight of carbohydrates. This ingredient introduces exogenous carbohydrates into the dairy analogue. For the avoidance of doubt, this term excludes protein ingredients, added fat ingredients, or other ingredients that may inherently contain carbohydrates in the dairy analogue but are not added to increase or introduce carbohydrates into the dairy analogue.

[0050] As used in this article, the term "coffee mixture" refers to a food mixture that contains both coffee and dairy ingredients.

[0051] As used herein, the term "cocoa and / or malt beverage" refers to a beverage containing dairy ingredients and cocoa and / or malt.

[0052] As used herein, the term "fruit vinegar" refers to vinegar derived from one or more fruits. For the avoidance of confusion, the term "fruit vinegar" excludes vinegar made from alcoholic beverages, including those derived from fruits such as wine or cider.

[0053] As used herein, the term "added flavoring agent" refers to an ingredient added to a food composition to impart flavor. In the context of this invention, plant proteins and vinegar, as disclosed herein, are excluded from this definition, even though they may impart flavor.

[0054] In a first aspect, the present invention relates to dairy product analogues comprising plant protein and vinegar.

[0055] In one embodiment, the vinegar is an aromatic complex vinegar. "Aromatic complex vinegar" refers to vinegar containing at least one aromatic compound other than acetic acid. Specifically, the vinegar is not composed solely of acetic acid or solely of acetic acid and water. For example, the vinegar is not distilled vinegar composed solely of acetic acid and water. It has been observed that the sensory properties of dairy analogues are not significantly improved in the presence of acetic acid alone.

[0056] In one embodiment, the vinegar is selected from the group consisting of: rice vinegar, balsamic vinegar, white wine vinegar, red wine vinegar, cider vinegar, malt vinegar, champagne vinegar, sherry vinegar, balsamic vinegar, cane vinegar, beer vinegar, raspberry vinegar, honey vinegar, fruit vinegar, and mixtures thereof. In a preferred embodiment, the vinegar is selected from the group consisting of: rice vinegar, balsamic vinegar, fruit vinegar, cider vinegar, and mixtures thereof. In a more preferred embodiment, the vinegar is selected from the group consisting of: rice vinegar, balsamic vinegar, cider vinegar, cider vinegar, and mixtures thereof.

[0057] In one embodiment, the balsamic vinegar may be white balsamic vinegar, black balsamic vinegar, or a mixture thereof. In one embodiment, the fruit vinegar may be selected from the group consisting of: raspberry vinegar, apple cider vinegar, pear vinegar, mango vinegar, papaya vinegar, plum vinegar, citrus vinegar, peach vinegar, grape vinegar, and mixtures thereof.

[0058] In one preferred embodiment, the vinegar is apple cider vinegar. In another preferred embodiment, the vinegar is dark balsamic vinegar. In yet another preferred embodiment, the vinegar is white balsamic vinegar. In yet another preferred embodiment, the vinegar is rice vinegar.

[0059] In one embodiment, the vinegar is a liquid or a powder. In some preferred embodiments, the vinegar is a liquid. Liquid vinegar may be advantageous compared to powdered vinegar. Powdered vinegar may contain additional components, especially a carrier matrix, which may be undesirable because they may affect nutritional and / or sensory properties (e.g., a carrier matrix containing carbohydrates). Additionally, liquid vinegar may be easier to process than powder (e.g., no remodeling is required). It has been found that the use of vinegar in dairy analogues, especially milk analogues, improves their sensory properties. Specifically, the taste of dairy analogues is improved in the presence of vinegar. Furthermore, it is generally known that acidic components / reagents can induce plant protein instability / flocculation, and therefore often have an adverse effect on the sensory properties (especially texture) of dairy analogues, especially milk analogues. Without being bound by theory, it is believed that the texture of dairy analogues can also be improved in the presence of vinegar, even if the vinegar is acidic.

[0060] In some embodiments, the dairy analogue contains at least 0.05% by weight, preferably from 0.05% by weight to 3% by weight, more preferably from 0.1% by weight to 1% by weight, and even more preferably from 0.1% by weight to 0.5% by weight of acetic acid.

[0061] Vinegar is used at a concentration that does not trigger curdling in dairy-like substances. The above-mentioned concentration of vinegar prevents curdling while simultaneously improving sensory qualities.

[0062] In fact, vinegar is added primarily to improve the sensory properties of dairy-like products, not as a curdling agent. Curdling is undesirable in this invention because it typically produces an undesirable uneven and grainy texture, especially in beverages.

[0063] In one embodiment, the plant protein comprises plant proteins selected from the group consisting of: nut proteins (e.g., almond protein, peanut protein, etc.), seed proteins (e.g., hemp seed protein, sunflower seed protein, pumpkin seed protein, etc.), cereal proteins, legume proteins, fruit proteins (e.g., plantain protein, coconut protein, etc.), tuber proteins (e.g., potato protein, etc.), and combinations thereof.

[0064] In another embodiment, the plant protein comprises plant proteins selected from the group consisting of: nut proteins (e.g., almond protein, peanut protein, etc.), seed proteins (e.g., hemp seed protein, sunflower seed protein, pumpkin seed protein, etc.), cereal proteins, legume proteins, and combinations thereof.

[0065] In another embodiment, the plant protein comprises plant proteins selected from the group consisting of, preferably, plant proteins selected from the group consisting of: cereal proteins, legume proteins, and combinations thereof.

[0066] For example, the cereal proteins disclosed herein may be selected from the group consisting of: oat protein, wheat protein, barley protein, rice protein, millet protein, rye protein, buckwheat protein, amaranth protein, quinoa protein, corn protein, sorghum protein, and combinations thereof.

[0067] For example, the legume proteins disclosed herein can be selected from the group consisting of: pea protein, broad bean protein, soybean protein, chickpea protein, common bean protein, and combinations thereof.

[0068] In one embodiment, the plant protein of the dairy analogue comprises a combination of cereal proteins and legume proteins, preferably a combination of cereal proteins and legume proteins. The cereal protein can be a cereal protein as disclosed herein. The legume protein can be a legume protein as disclosed herein. For example, the plant protein comprises a combination of oat protein and soy protein, preferably a combination of oat protein and soy protein.

[0069] In some embodiments, the plant protein in the dairy analogue is derived from one or more plant protein components. Specifically, at least 50%, preferably 80%, more preferably 90%, and even more preferably 95%, and most preferably all plant protein in the dairy analogue is derived from one or more plant protein components. The plant protein components are selected from the group consisting of: milled whole plant material, plant protein powder, plant protein concentrate, plant protein isolate, and mixtures thereof. In some embodiments, the milled whole material is milled whole grain material. In some embodiments, the plant protein components may be partially or completely defatted.

[0070] In one embodiment, the plant protein of the dairy analogue is derived from one or more plant protein components, which are derived from the same one or more plants as the plant protein in the dairy analogue. For example, if the dairy analogue contains only soy protein as the plant protein, the soy protein is derived from a protein component selected from the group consisting of: ground whole soybeans, soy flour, soy protein concentrate, soy protein isolate, and mixtures thereof.

[0071] The term "ground whole plant material" corresponds to whole plant material ground through mechanical / physical processing. For example, the mechanical / physical processing used to provide the ground whole plant material can be carried out by grinding, milling, blending, or any other equivalent method known in the art. The mechanical / physical processing can be wet, i.e., carried out in the presence of an aqueous liquid, or dry, i.e., carried out in the absence of any aqueous liquid. Preferably, the aqueous liquid is water.

[0072] In some implementations, the whole plant material may be selected from the group consisting of: whole nuts (e.g., whole almonds, whole peanuts, etc.), whole seeds (e.g., whole hemp seeds, whole sunflower seeds, whole pumpkin seeds, etc.), whole grains, whole legumes, whole fruits (e.g., whole plantains, whole coconuts, etc.), whole tubers (e.g., whole potatoes, etc.), and combinations thereof.

[0073] In some implementations, the whole plant material is a whole grain material. Specifically, the whole grain material is selected from the group consisting of: whole nuts (e.g., whole almonds, whole peanuts, etc.), whole seeds (e.g., whole hemp seeds, whole sunflower seeds, etc.), whole grains, whole legumes, and combinations thereof. Preferably, the whole grain material is selected from the group consisting of whole grains, whole legumes, and combinations thereof.

[0074] For example, the whole grains disclosed herein can be selected from the following groups: whole oats, whole wheat, whole barley, whole rice, whole millet, whole rye, whole buckwheat, whole amaranth, whole quinoa, whole corn, whole sorghum, and combinations thereof.

[0075] For example, the whole legumes disclosed in this article can be selected from the following groups: whole peas, whole broad beans, whole soybeans, whole chickpeas, whole kidney beans, and combinations thereof.

[0076] In one embodiment, the whole grain material may be a combination of whole grains and whole legumes. The whole grains may be whole grains as disclosed herein, and the whole legumes may be whole legumes as disclosed herein. For example, the whole grain material may be a combination of whole oats and whole soybeans.

[0077] In a preferred embodiment, the plant protein component is selected from the group consisting of: plant protein powder, plant protein concentrate, plant protein isolate, and mixtures thereof.

[0078] In one implementation, the dairy analogue does not contain milk protein.

[0079] In one embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, and even more preferably at least 90% of all proteins in the dairy analogue are composed of plant proteins, particularly plant proteins as disclosed herein. In a most preferred embodiment, all proteins in the dairy analogue are composed solely of plant proteins, particularly solely of plant proteins as disclosed herein.

[0080] In one embodiment, the dairy analogue contains at least 0.5% by weight, preferably from 0.5% to 25% by weight, more preferably from 1% to 10% by weight, and even more preferably from 2% to 5% by weight, of protein, preferably plant protein.

[0081] In one embodiment, the dairy analogue may also contain added fat components. In one embodiment, the added fat components may comprise milk fat. The added fat components may be selected from a list consisting of: milk fat (e.g., butter), vegetable butter, vegetable oil, vegetable oil fractions, or mixtures thereof.

[0082] In one implementation, the added fat component may be dairy-free. The added fat component may be selected from a list consisting of: vegetable butter, vegetable oil, vegetable oil fractions, or mixtures thereof.

[0083] The vegetable oil according to the invention can be any oil suitable for human consumption derived from plant or seaweed materials. Vegetable oils are generally liquid at room temperature.

[0084] The vegetable oil fractions according to the present invention refer to fat compositions obtained by grading and separating vegetable oils.

[0085] The vegetable butter according to the present invention refers to a fat component derived from plant or algal materials that is suitable for human consumption and has the consistency of butter at room temperature.

[0086] In some embodiments, the added fat component is vegetable oil and / or vegetable oil fractions. In some other embodiments, the added fat component consists only of vegetable oil. For example, the added fat component may be a combination of coconut oil and sunflower oil. The sunflower oil disclosed herein may be high-oleic sunflower oil. Specifically, the combination of coconut oil and sunflower oil consists of 5% to 50% coconut oil and 50% to 95% sunflower oil, preferably 10% to 30% coconut oil and 70% to 90% sunflower oil.

[0087] In one embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, and even more preferably at least 90% of all fats in the dairy analogue are composed of vegetable fats. In the most preferred embodiment, all fats in the dairy analogue are composed solely of vegetable fats.

[0088] In one embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, and even more preferably at least 90% of all fat in the dairy analogue comes from the added fat components disclosed herein. In the most preferred embodiment, all fat in the dairy analogue comes from the added fat components disclosed herein. In other words, all vegetable fat in the dairy analogue may come from the added fat components disclosed herein.

[0089] In one implementation, the dairy analogue does not contain milk fat.

[0090] In one embodiment, the dairy analog may contain at least 0.1% by weight, preferably at least 0.5% by weight, and more preferably at least 1% by weight, of fat, especially vegetable fat. In another embodiment, the dairy analog may contain up to 40% by weight, preferably up to 10%, more preferably up to 5%, and even more preferably up to 3.5% by weight, of fat, especially vegetable fat.

[0091] In one embodiment, the dairy analog may contain at least 0.1% by weight, preferably at least 0.5% by weight, more preferably at least 1% by weight of added fat. In another embodiment, the dairy analog may contain up to 50% by weight, preferably up to 10%, more preferably up to 5%, even more preferably up to 4.5%, more preferably up to 3.5% by weight of added fat.

[0092] In an alternative embodiment, the dairy analogue may be fat-free. In this alternative embodiment, the dairy analogue does not contain any added fat.

[0093] In one embodiment, the dairy analogue may also contain added carbohydrate ingredients. Examples of added carbohydrate ingredients include agave syrup, brown sugar, cane sugar, beet sugar, glucose syrup, coconut sugar, corn syrup, dextrose, fructose, glucose, honey, invert sugar, maltose, molasses, sucrose, maltodextrin, and mixtures thereof.

[0094] In one implementation, the added carbohydrate component does not contain milk-derived carbohydrates, such as lactose or galactose.

[0095] In one implementation, the dairy analogue does not contain milk-derived carbohydrates, such as lactose or galactose.

[0096] In one embodiment, the dairy analogue may contain at least 0.1% by weight, preferably from 0.1% to 85% by weight, more preferably from 0.1% to 15% by weight, and even more preferably from 0.1% to 10% by weight of carbohydrates.

[0097] In one embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, and even more preferably at least 90% of all carbohydrates in the dairy analogue are derived from the added carbohydrate components as disclosed herein.

[0098] In one implementation, all carbohydrates in the dairy analogue are derived from added carbohydrate components as disclosed herein.

[0099] In one embodiment, the dairy analogue may contain at least 0.1% by weight, preferably from 0.1% to 90% by weight, more preferably from 0.1% to 15% by weight, and even more preferably from 0.1% to 10% by weight of added carbohydrate components.

[0100] In another embodiment, the dairy analogue may contain additional ingredients selected from a list consisting of: buffer salts, fiber, minerals, vitamins, added texturers, colorings, flavorings, enzymes, acidifying agents other than vinegar, alkalizing agents, fruit preparations, vegetable preparations, and mixtures thereof. The dairy analogue may also contain other additional ingredients not listed above but suitable for food formulation.

[0101] In one implementation, the dairy analogue is selected from the list of the following: cream analogues, fermented dairy analogues, ice cream analogues, non-fermented dairy dessert analogues (e.g., egg and milk analogues, pudding analogues), milk analogues, cheese analogues, flavored milk analogues, milkshake analogues, coffee blend analogues, cocoa and / or malt beverage analogues, and combinations thereof. The dairy analogue may be in liquid or powder form. The fermented dairy analogue may be a scoopable fermented dairy analogue (e.g., a scoopable yogurt analogue, a scoopable yogurt wine analogue, a scoopable fresh cheese analogue, etc.) or a drinkable fermented dairy analogue (e.g., a drinkable yogurt analogue, a drinkable yogurt wine analogue, etc.).

[0102] In some other embodiments, the dairy analogue is unfermented. Specifically, the dairy analogue is selected from the list consisting of: cream analogues, ice cream analogues, non-fermented dairy dessert analogues (e.g., egg-milk analogues, pudding analogues), milk analogues, cheese analogues, flavored milk analogues, milkshake analogues, coffee blend analogues, cocoa and / or malt beverage analogues, and combinations thereof, and the dairy analogue is unfermented.

[0103] In some embodiments, the dairy analogue is not a cheese analogue. In some embodiments, the dairy analogue is not a buttermilk analogue. In some embodiments, the dairy analogue is not a spread. In some embodiments, the dairy analogue is not a gel, especially a protein gel. In some embodiments, the dairy analogue is not tofu. In a preferred embodiment, the dairy analogue is a beverage, especially a liquid or powdered beverage. In this preferred embodiment, the dairy analogue is selected from the list consisting of: milk analogues, drinkable fermented dairy analogues, milkshake analogues, milk analogues, flavored milk analogues, coffee blend analogues, cocoa and / or malt beverage analogues, and combinations thereof. In this preferred embodiment, the dairy analogue can be in liquid or powder form. For the avoidance of doubt, when referring to dairy analogues, the term "beverage" does not include buttermilk analogues. In fact, buttermilk analogues are generally not consumed as beverages themselves, but are commonly used as ingredients in the manufacture of other food products.

[0104] In some further preferred embodiments, the beverage is not fermented. In this preferred embodiment, the dairy analogue is selected from the list consisting of: milk analogues, milkshake analogues, flavored milk analogues, coffee blend analogues, cocoa and / or malt beverage analogues, and combinations thereof. In this further preferred embodiment, the dairy analogue may be in liquid or powder form.

[0105] In a more preferred embodiment, the dairy product is a milk analogue. The milk analogue may be a milk powder analogue or a liquid milk analogue, preferably a liquid milk analogue. In this more preferred embodiment, the dairy product analogue is preferably non-fermented.

[0106] In some preferred embodiments, the dairy analogue, preferably a beverage, more preferably a dairy analogue, is preferably unflavored. Specifically, enhanced sensory characteristics are observed even when the dairy analogue, preferably a beverage, more preferably a dairy analogue, is unflavored, i.e., when no flavoring agents (e.g., coffee, chocolate, cocoa, caramel, fruit, etc.) are present.

[0107] In one embodiment, the dairy product analog contains less than 50% by weight, preferably less than 30% by weight, more preferably less than 20% by weight, even more preferably less than 10% by weight, even more preferably less than 5% by weight, even more preferably less than 1% by weight, even more preferably less than 0.5% by weight of milk components, i.e., milk-derived components. In one embodiment, the dairy product analog does not contain milk components.

[0108] In one embodiment, the dairy analog is vegetarian. In another embodiment, the dairy analog is vegan.

[0109] In one embodiment, the dairy analogue is free of cocoa. In one embodiment, the dairy analogue is free of chocolate. In one embodiment, the dairy analogue is free of coffee. In one embodiment, the dairy analogue is free of caramel. In one embodiment, the dairy analogue is free of spices. Examples of spices include vanilla, cinnamon, tonka bean, fennel, and mixtures thereof. In one embodiment, the dairy analogue is free of fruits and / or vegetables. In one embodiment, the dairy analogue is free of pistachio flavoring and / or hazelnut flavoring and / or almond flavoring. In one embodiment, the dairy analogue is free of any added flavorings. For the avoidance of doubt, the terms "added flavorings" and "fruits and / or vegetables" do not include the vinegar and plant protein of the dairy analogue. Dairy analogues prepared with vinegar maintain enhanced sensory properties even under very unfavorable sensory conditions, i.e., in the absence of one or more of the aforementioned ingredients (e.g., cocoa, coffee, added flavorings, etc.). Sensory conditions in the absence of the aforementioned ingredients are very unfavorable because such ingredients can contribute to further enhancing the sensory properties of the dairy analogue, for example, by masking, to some extent, the undesirable off-flavors of the plant protein. In one embodiment, the dairy analog has a pH of 2 to 9, preferably 4.5 to 9, more preferably 6.5 to 8.

[0110] In a second aspect, the present invention relates to a method for preparing dairy product analogs. The dairy product analogs may be as provided in the first aspect of the invention.

[0111] The method includes step a) of preparing a dairy product analogue without vinegar. The dairy product analogue of step a) is a product analogue according to the first aspect of the invention, but without vinegar.

[0112] The method further includes step b) of adding vinegar to a vinegar-free dairy product analog to obtain the dairy product analog. The vinegar may be as provided in the first aspect of the invention. The dairy product analog may be a dairy product as provided in the first aspect of the invention.

[0113] In one embodiment, at least 0.05% by weight, preferably 0.05% by weight to 3% by weight, more preferably 0.1% by weight to 1% by weight, and even more preferably 0.1% by weight to 0.5% by weight of vinegar is added to the vinegar-free dairy analogue.

[0114] Vinegar was added to vinegar-free dairy analogs at a concentration that did not trigger curdling. This concentration of vinegar prevented curdling while simultaneously imparting sensory improvements.

[0115] In fact, vinegar is added primarily to improve the sensory properties of dairy-like products, not as a curdling agent. Curdling is undesirable in this invention because it typically produces an undesirable uneven and grainy texture, especially in beverages.

[0116] The method includes an optional step c) of drying the dairy product analogue to form a powdered form. Drying techniques suitable for this invention are well known in the art. The drying step can be performed by spray drying, vacuum belt drying, drum drying, or freeze drying. In some embodiments, the drying step is performed by spray drying. Spray drying conditions suitable for this invention are well known in the art. In one embodiment, drying step c) is not optional. In one embodiment, an evaporation step may precede drying step c).

[0117] In a third aspect, the present invention relates to a method for preparing dairy product analogs. The dairy product analogs may be as provided in the first aspect of the invention. In some embodiments, the dairy product analog is a beverage.

[0118] The method includes step a) dispersing plant protein components with an aqueous liquid to form a plant protein dispersion.

[0119] In a preferred embodiment, the aqueous liquid is water.

[0120] The plant protein component is the plant protein component provided as in the first aspect of the present invention.

[0121] In one embodiment, the plant protein component comprises plant proteins selected from the group consisting of: nut proteins (e.g., almond protein, peanut protein, etc.), seed proteins (e.g., hemp seed protein, sunflower seed protein, etc.), cereal proteins, legume proteins, fruit proteins (e.g., banana protein, coconut protein, etc.), tuber proteins (e.g., potato protein, etc.), and combinations thereof.

[0122] In one embodiment, the protein component of the plant protein comprises plant proteins selected from the group consisting of: nut proteins (e.g., almond protein, peanut protein, etc.), seed proteins (e.g., hemp seed protein, sunflower seed protein, etc.), cereal proteins, legume proteins, and combinations thereof.

[0123] In another embodiment, the plant protein component comprises plant proteins selected from the group consisting of: cereal proteins, legume proteins, and combinations thereof.

[0124] For example, the cereal proteins disclosed herein may be selected from the group consisting of: oat protein, wheat protein, barley protein, rice protein, millet protein, rye protein, buckwheat protein, amaranth protein, quinoa protein, corn protein, sorghum protein, and combinations thereof.

[0125] For example, the legume proteins disclosed herein can be selected from the group consisting of: pea protein, broad bean protein, soybean protein, chickpea protein, common bean protein, and combinations thereof.

[0126] In one embodiment, the protein component of the plant protein ingredient comprises a combination of cereal protein and legume protein, preferably a combination of cereal protein and legume protein. The cereal protein can be the cereal protein disclosed herein. The legume protein can be the legume protein disclosed herein. For example, the protein component of the plant protein ingredient comprises a combination of oat protein and soy protein, preferably a combination of oat protein and soy protein.

[0127] The plant protein dispersion obtained after step a) contains at least 0.5% by weight, preferably 0.5% to 25% by weight, more preferably 1% to 10% by weight, more preferably 2% to 5% by weight of protein, preferably plant protein.

[0128] The method further includes an optional step b) of mixing the plant protein dispersion, particularly the plant protein dispersion of step a), with at least one additional ingredient. The additional ingredient may be selected from a list consisting of: added fat components, added carbohydrate components, buffer salts, fiber, minerals, vitamins, texture agents, pigments, flavorings, enzymes, acidic agents other than vinegar, alkalizing agents, and mixtures thereof. The added fat components and added carbohydrate components may be the added fat components and added carbohydrate components provided as in the first aspect of the invention, respectively. In one embodiment, the additional ingredient comprises added fat components and / or added carbohydrate components. In one embodiment, step b) is not optional.

[0129] In one embodiment, the amount of carbohydrates in the plant protein dispersion may be the same as the amount of carbohydrates in the dairy product analogue of the first aspect of the invention.

[0130] In one embodiment, the amount of fat (especially plant fat) in the plant protein dispersion may be the same as the amount of fat and plant fat in the dairy product analogue of the first aspect of the present invention.

[0131] If the plant protein dispersion is mixed with added carbohydrate components, the amount of carbohydrate components added to the plant protein dispersion can be the same as the amount of carbohydrate components added to the dairy product analogue of the first aspect of the present invention.

[0132] If the plant protein dispersion is mixed with the added fat component, the amount of fat component added to the plant protein dispersion can be the same as the amount of fat component added to the dairy product analogue of the first aspect of the present invention.

[0133] In some implementations, the buffer salt can be dissolved in the aqueous liquid of step a) prior to step a).

[0134] In some embodiments, the plant protein dispersion may have the same characteristics as the dairy analogue of the first aspect of the invention.

[0135] In some embodiments, the method may include a step of enzymatically treating the plant protein dispersion with at least one enzyme between dispersion step a) and mixing step b), or between dispersion step a) and homogenization step c) (if homogenization step c) before heat treatment step d), or between dispersion step a) and heat treatment step d) (if homogenization step c) after heat treatment step d). In one embodiment, the enzyme has amylase activity or related activity.

[0136] The pH of the plant protein dispersion obtained after step a) or step b) can be adjusted to achieve a pH of 6.0 to 8.0, preferably 6.8 to 7.5. When homogenization step c) precedes heat treatment step d), the pH adjustment step precedes homogenization step c). Alternatively, when heat treatment step d) precedes homogenization step c), the pH adjustment step precedes heat treatment step d).

[0137] The method further includes homogenizing the plant protein dispersion, particularly step c) of the plant protein dispersion obtained after step a) or after step b) (if any step b) or after step d) (if step d) and before step c). The homogenization step may be carried out at a pressure above 50 bar. Preferably, the homogenization step may be carried out at a pressure of 50 to 700 bar. More preferably, the homogenization step may be carried out at a pressure of 50 to 500 bar. More preferably, the homogenization step may be carried out at a pressure of 50 to 400 bar, 100 to 400 bar, or 150 to 400 bar.

[0138] In a preferred embodiment, the homogenization step can be performed at a temperature of 50°C to 75°C. More preferably, the step can be performed at a temperature of 55°C to 75°C.

[0139] The method also includes step d) of heat-treating the plant protein dispersion to obtain a dairy analogue. The heat treatment step can be performed by direct or indirect heat treatment. The heat treatment step can be performed using any heat treatment technique suitable for food products. For example, the heat treatment step can be performed by pasteurization, sterilization, or ultra-high temperature (UHT) treatment. For example, the heat treatment step can be performed at a temperature of 75°C to 150°C for 2 seconds to 5 minutes.

[0140] The heat treatment step d) can be performed before or after the homogenization step c). If the heat treatment step d) is performed before the homogenization step c), the dairy analogue is obtained after the homogenization step c).

[0141] In one embodiment, the method may include two homogenization steps: a homogenization step c) preceding the heat treatment step d) and an additional homogenization step c') following the heat treatment step d). In this embodiment, the dairy analogue is obtained after the homogenization step c'). If a drying step e) is present, the homogenization step c') precedes the drying step e).

[0142] The method further includes an optional step e) of drying the dairy product analogue to form a powdered form. Drying techniques suitable for this invention are well known in the art. The drying step can be performed by spray drying, vacuum belt drying, drum drying, or freeze drying. In some embodiments, the drying step is performed by spray drying. Spray drying conditions suitable for this invention are well known in the art. In one embodiment, drying step e) is not optional.

[0143] In one embodiment, the method may include a step of evaporating the dairy analogue after homogenization step c), after homogenization step c'), or after heat treatment step d). If a drying step e) is present, the evaporation step precedes the drying step e). This step allows for the concentration of the dairy analogue. In methods with a drying step, this evaporation step facilitates a continuous drying process.

[0144] The method includes the step of adding vinegar to plant protein dispersions and / or dairy analogues. The vinegar may be as provided in the first aspect of the invention.

[0145] If the homogenization step c) precedes the heat treatment step d), acetic acid may be added to the plant protein dispersion between the dispersion step a) and the homogenization step c). Alternatively, if the heat treatment step d) precedes the homogenization step c), acetic acid may be added to the plant protein dispersion between the dispersion step a) and the heat treatment step d). In some embodiments, acetic acid may be added to the plant protein dispersion along with additional ingredients during step b).

[0146] Alternatively, if homogenization step c) is after heat treatment step d), the vinegar can be added to the dairy analogue after homogenization step c), or if heat treatment step d) is after homogenization step c), the vinegar can be added to the dairy analogue after heat treatment step d). When there are two homogenization steps c) and c'), the vinegar is added to the dairy analogue after homogenization step c'). When there is an evaporation step, the vinegar can be added to the dairy analogue after the evaporation step or just before the evaporation step, i.e., between the step just before evaporation (i.e., step c), c'), or d) and the evaporation step. In this alternative embodiment, it is preferable to add the vinegar to the dairy analogue before drying step e).

[0147] When vinegar is added to a dairy analogue, a dairy analogue according to the invention is obtained after the addition of this vinegar. This is especially true when the vinegar is added to the dairy analogue in the final step of the method or in a step just before the drying step d).

[0148] In some embodiments, at least 0.05% by weight, preferably from 0.05% by weight to 3% by weight, more preferably from 0.1% by weight to 1% by weight, and even more preferably from 0.1% by weight to 0.5% by weight, of acetic acid is added to the dairy analogue.

[0149] Vinegar is used at a concentration that does not trigger curdling of plant protein dispersions and dairy analogues. This concentration of vinegar avoids curdling while simultaneously providing sensory improvements.

[0150] In fact, vinegar is added primarily to improve the sensory properties of dairy-like products, not as a curdling agent. Curdling is undesirable in this invention because it typically produces an undesirable uneven and grainy texture, especially in beverages.

[0151] The methods of the second and third aspects of the present invention produce dairy product analogues, particularly milk analogues, with improved sensory properties. The use of vinegar in such methods improves the flavor of the dairy product analogues. Not wishing to be bound by theory, it is believed that the texture of the dairy product analogues can also be improved using vinegar in such methods.

[0152] Those skilled in the art will understand that they are free to combine all the features of the invention disclosed herein. Specifically, features described for the products of the invention can be combined with the methods of the invention, and vice versa. Furthermore, features described for different embodiments of the invention can be combined.

[0153] Furthermore, if known equivalents exist for a specific feature, such equivalents should be incorporated as expressly mentioned in this specification. Further advantages and features of the invention will become apparent upon reference to the accompanying drawings and non-limiting embodiments.

[0154] Example

[0155] Example 1: Preparation of milk analogues with or without acetic acid

[0156] Different milk analogs were prepared as follows.

[0157] The buffer salts from the first portion (i.e., 94.6% of the total buffer salt content provided in Table 1) were dissolved in water at 65°C for 5 minutes to obtain an aqueous matrix. Then, oat flour and soy flour were dispersed in the aqueous matrix at 85°C–90°C for 10 minutes to obtain a plant protein dispersion. The plant protein dispersion was hydrolyzed with amylase at 65°C–70°C for 10 minutes to obtain a hydrolyzed plant protein dispersion. All other components (except the remaining buffer salts) were then mixed with the hydrolyzed plant protein dispersion at 65°C for 2–5 minutes. After mixing with the different components, the pH of the hydrolyzed plant protein dispersion was between 6.8 and 7.5, and the remaining buffer salts were added to the hydrolyzed plant protein dispersion to maintain the pH within this range. Subsequently, the hydrolysate was homogenized at 50°C–60°C and 360 bar, followed by UHT heat treatment at 143°C for 5 seconds, and finally homogenized at 75°C and 250 bar to obtain a milk analog.

[0158] The formulations of the milk analogues are provided in Table 1. The milk analogues have a total protein content of 2.2%, a total fat content of 2.5%, and a total sugar content of 0.8%.

[0159]

[0160] The obtained milk analogue is not further processed, and in particular, is not mixed with any vinegar to form a reference milk analogue (=ref MA). Alternatively, the obtained milk analogue is mixed with different vinegars to form a milk analogue according to the invention. Specifically, it is mixed with 0.40% rice vinegar (=MA1), or 0.40% white balsamic vinegar (=MA2), or 0.20% dark balsamic vinegar (=MA3), or 0.20% apple cider vinegar (=MA4).

[0161] Example 2: Sensory evaluation of milk analogues

[0162] Different milk analogues, namely ref MA and MA1-MA4, were evaluated by seven trained evaluators assessing the sensory properties of milk analogues. Specifically, the different evaluators described the sensory characteristics, including flavor characteristics, of MA1-MA4 by comparing them with the sensory characteristics of a reference milk analogue, ref MA.

[0163] For MA1-MA4, add different types of vinegar on the day of or one day before the sensory evaluation.

[0164] The results are shown in Table 2.

[0165]

[0166] It can be observed that the sensory characteristics, especially the flavor characteristics, of ref MA change when vinegar is added. In summary, the sensory properties of the milk analogue are improved when vinegar is added (see MA1-MA4). The green / cereal aroma notes decrease; and other aromatic directions (dairy / butter, fruity, etc.) increase.

[0167] For MA1-MA4, the texture also seems to have improved, with less of a "powdery" feel.

[0168] Example 3: Volatile Compositions of Different Vinegars

[0169] Materials and methods :

[0170] The volatile composition of rice vinegar, white balsamic vinegar, dark balsamic vinegar, and apple cider vinegar was screened. Aromatic compounds were analyzed by headspace-solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The HS-SPME-GC-MS analysis was performed as follows.

[0171] Sample preparation - vinegar prototype

[0172] Transfer 995 µL of water and 5 µL of vinegar to 10 mL GC vials. The final concentration of vinegar in the water within each vial is 0.5%. The preparation is performed in triplicate.

[0173] Sample preparation - milk analog prototype

[0174] Transfer 1 mL of each milk analogue to a 10 mL GC vial. The preparation was performed in triplicate.

[0175] RTC PAL Autosampler

[0176] The headspace of the liquid sample was sampled using an RTC PAL autosampler and SPME (solid phase microextraction) technology. The fiber used was PDMS / DVB 65um, 1cm (supplier: Supelco, reference number: 57345-U).

[0177] Before analysis, place the vials in a sample tray cooled to 12°C. Then transfer them to an incubator and heat at 40°C for 5 minutes to stabilize the temperature, followed by sampling with an SPME fiber for 10 minutes. Finally, desorb the SPME fiber into the GC-MS (Gas Chromatography-Mass Spectrometry) inlet at 250°C for 5 minutes.

[0178] Gas chromatography-mass spectrometry

[0179] These vials were measured in SCAN mode on an Agilent GC / MS (Number). The GC-MS was equipped with a DBWAX capillary column (60 m long, 0.25 mm inner diameter, and 0.25 μm film thickness). Helium was used as the carrier gas at a constant flow rate of 2 ml / min. The furnace temperature was then maintained at 35 °C for 5 minutes, then increased to 230 °C at 4 °C / min and held for 10 minutes. The inlet syringe, heated to 250 °C, was in splitless mode for 3 minutes, then the split was opened at 50 ml / min. The MS was operated in SCAN mode (m / z 29-300).

[0180] Aromatic compounds are classified by chemical family ( Figure 1 , Figure 2 , Figure 3 and Figure 4 Quantitative analysis was not performed.

[0181] result :

[0182] The results are shown in Figures 1-4 middle. Figures 1-2 The composition of volatile aromatic compounds in different types of vinegar is shown. Figures 3-4 The volatile aromatic compound compositions of different milk analogs prepared without vinegar or with different types of vinegar are shown.

[0183] It can be seen that the chemical characteristics of flavor intensity (total bar height) and features (block subdivision) differ between the types of vinegar used and between milk analogues prepared with such vinegar.

[0184] Although the invention has been described by way of example, it should be understood that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

[0185] Example 4: Sensory evaluation of milk analogues prepared with different acetic acids

[0186] Materials and methods

[0187] Preparation of milk analogues

[0188] Milk analogues were prepared as follows.

[0189] The buffer salts from the first portion (i.e., 94.6% of the total buffer salt content provided in Table 3) were dissolved in water at 65°C for 5 minutes to obtain an aqueous matrix. Soy flour was then dispersed in the aqueous matrix at 85°C–90°C for 10 minutes to obtain a plant protein dispersion. All other ingredients (except the remaining buffer salts) were then mixed with the plant protein dispersion at 65°C for 2–5 minutes. After mixing with the different ingredients, the pH of the plant protein dispersion was between 6.8 and 7.5, and the remaining buffer salts were added to the plant protein dispersion to maintain the pH within this range. Subsequently, the plant protein dispersion was homogenized at 50°C–60°C and 360 bar, followed by UHT heat treatment at 143°C for 5 seconds, and finally homogenized at 75°C and 250 bar to obtain a milk analog.

[0190] The formulation of the milk analogue is provided in Table 3. The milk analogue has a total protein content of 2.2%, a total fat content of 2.5%, and a total sugar content of 0.8%.

[0191]

[0192] The obtained milk analogue is not further processed, and in particular, is not mixed with any vinegar to form a reference milk analogue (=ref MA2). Alternatively, the obtained milk analogue is mixed with different vinegars to form a milk analogue according to the invention. Specifically, it is mixed with 0.20% dark balsamic vinegar (=MA5) or 0.20% apple cider vinegar (=MA6).

[0193] Sensory evaluation

[0194] Nine trained individuals assessed the sensory properties of milk analogues under red light. Different milk analogues, ref HMA2, MA5, and MA6, were evaluated. The different sensory properties of the samples were described using a 0-5 rating scale (0 = undetected, 1 = barely perceptible, 2 = slightly perceptible, 3 = moderately perceptible, 4 = quite perceptible, 5 = very perceptible). The average score for each property was calculated based on the different ratings provided by the nine tasters assessing the different milk analogue mixtures.

[0195] result

[0196] The results are shown in Figure 5 middle.

[0197] It can be observed that the sensory characteristics, especially the flavor characteristics, of ref MA2 change upon the addition of vinegar. In summary, the sensory properties of the milk analogues (MA5, MA6) are improved upon the addition of vinegar. The bean-like aroma decreases, while the milky, nutty, and / or sweet aromas increase. For MA6, the mouthfeel also appears to change, with less astringency.

[0198] Example 5: Sensory evaluation of a mixed milk analog prepared with vinegar

[0199] Materials and methods :

[0200] Preparation of mixed milk analogues

[0201] Different mixed milk analogues were prepared to evaluate the effect of vinegar on their sensory properties.

[0202] A reference mixed milk analogue (=ref HMA) was obtained by adding 0.2% skim milk powder and 1% additional fat sources (i.e., sunflower oil and coconut oil) to the milk analogue (=ref MA) described in Example 1.

[0203] The reference mixed milk analog ref HMA was mixed with 0.2% apple cider vinegar to obtain mixed milk analog HMA1.

[0204] Table 4 shows the composition of different mixed milk analogs (ref HMA, HMA1); all samples were prepared one day prior to sensory evaluation.

[0205]

[0206] Sensory evaluation

[0207] Ten trained individuals assessed the sensory properties of blended milk analogues under red light. Different blended milk analogues, ref HMA and HMA1, were evaluated. The different sensory properties of the samples were described using a 0-5 rating scale (0 = undetected, 1 = barely perceptible, 2 = slightly perceptible, 3 = moderately perceptible, 4 = quite perceptible, 5 = very perceptible). The average score for each property was calculated based on the different ratings provided by the 10 tasters assessing the different blended milk analogues.

[0208] result

[0209] The results are shown in Figure 6 middle.

[0210] It can be observed that the sensory characteristics, especially the flavor characteristics, of the ref HMA change with the addition of apple cider vinegar. In summary, the sensory properties of the mixed milk analogues are improved when apple cider vinegar is added (HMA 1). Soy-like aromas decrease, while dairy, grain aromas, and sweetness increase. For HMA 1, the mouthfeel also appears to change, with a lower astringency.

Claims

1. Dairy analogue, comprising plant protein and vinegar.

2. Dairy analogue according to claim 1, wherein the vinegar is selected from the group consisting of rice vinegar, balsamic vinegar, white wine vinegar, red wine vinegar, cider vinegar, malt vinegar, champagne vinegar, sherry vinegar, black vinegar, sugarcane vinegar, beer vinegar, raspberry vinegar, honey vinegar, fruit vinegar and mixtures thereof.

3. Dairy analogue according to any one of the preceding claims, further comprising an added fat ingredient.

4. The dairy analogue according to any one of the preceding claims, wherein the plant protein comprises, preferably consists of, a plant protein selected from the group consisting of: cereal protein, legume protein and combinations thereof.

5. Dairy analogue according to any one of the preceding claims, comprising at least 0.5 wt% plant protein.

6. Dairy analogue according to any one of the preceding claims, comprising at least 0.05 wt% vinegar.

7. Dairy analogue according to any one of the preceding claims, which is a beverage.

8. Dairy analogue according to claim 7, wherein the beverage is a liquid beverage or a powdered beverage.

9. Dairy analogue according to any one of the preceding claims, which is free of dairy ingredients.

10. Dairy analogue according to any one of the preceding claims, wherein the dairy analogue is a liquid dairy analogue or a dairy powder analogue.

11. Dairy analogue according to any one of the preceding claims, wherein the dairy analogue is unflavoured.

12. Method for preparing a dairy analogue containing vinegar, comprising the steps of: a) preparing a dairy analogue free of vinegar, b) adding vinegar to the dairy analogue free of vinegar to obtain a dairy analogue.

13. Method for preparing a dairy analogue, comprising the steps of: a) dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion, b) optionally mixing the plant protein dispersion of step a) with additional ingredients, c) subjecting the plant protein dispersion to homogenization, d) heat treating the plant protein dispersion to obtain a dairy analogue, e) optionally drying the dairy analogue, wherein vinegar is added to the plant protein dispersion and / or the dairy analogue, preferably the vinegar is added: - to the plant protein dispersion between step a) and step c), or - to the dairy analogue after step d) when step d) is after step c), or - to the dairy analogue after step c) when step c) is after step d).

14. Method according to claim 12 or 13, wherein the dairy analogue is a dairy analogue according to any one of claims 1 to 11.

15. Method according to any one of claims 12 to 14, wherein the dairy analogue is a beverage.

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