METHOD FOR PRODUCE A FOOD PRODUCT CONTAINS AN INGREDIENT OF DAIRY ORIGIN AND AN INGREDIENT OF VEGETABLE ORIGIN, AND HYBRID FOOD PRODUCT OBTAINABLE BY THIS METHOD

Description

[0001] The present invention, as defined by the claims, relates to a method for manufacturing a food product comprising a dairy-based ingredient and a plant-based ingredient, comprising at least 50% by weight of legume(s), in whole or in part in seed form. The present invention also relates to a hybrid food product obtainable by this method, comprising a dairy-based ingredient and a plant-based ingredient, comprising at least 50% by weight of legume(s), in whole or in part in seed form.

[0002] Many cheese products exist, as well as plant-based products, but there are few examples of hybrid products comprising a dairy component and a plant-based component.

[0003] French patent FR2949644 describes a process for manufacturing a cheese product with a dry matter content ≤50%, composed of a mixture of processed cheese and at least one cereal, as well as a cheese product obtainable by this process. The cheese product is characterized by a long shelf life, i.e., a shelf life of up to 4 months at room temperature.

[0004] French patent FR2968165 describes a process for manufacturing a sweetened dairy product with a dry matter content of between 30% and 60%, composed of a processed cheese base and at least one cereal, as well as a sweetened dairy product obtainable by this process. The sweetened dairy product is characterized by a long shelf life, i.e., a shelf life of up to four months when unrefrigerated.

[0005] The disadvantage of these prior art solutions is that the organoleptic properties, especially taste, are not optimal and it may be necessary to add flavors that are not consistent with the list of ingredients.

[0006] Flavorings and flavor enhancers are additives. Today, consumers are increasingly vigilant about their food and are more and more reluctant to consume products containing these types of additives. Consumers want natural products.

[0007] Consumers also tend to reduce the amount of animal-based foods they include in their diet.

[0008] Furthermore, the cheese products obtained using the processes described in patents FR2949644 and FR2968165 do not have sufficient viscosity to allow for easy portioning, as these cheese products stick to the packaging material, particularly aluminum. The products must meet two requirements: they must have sufficient viscosity when hot for automated machine packaging, and a texture when cold that is firm and / or gelled enough to allow for extraction from the packaging.

[0009] Other products are described for example in WO 2016 / 184856 A1 or are commercially available, such as a vegetarian cheese burger (number 6391033 in the GNPD database).

[0010] However, manufacturing easily packageable food products with good shelf life, texture and taste, and a reduced dairy content, at high industrial rates while maintaining good nutritional properties is a challenge.

[0011] The present invention therefore aims to overcome the drawbacks of the prior art by a process for manufacturing a food product comprising a material of dairy origin and a material of vegetable origin and a hybrid food product comprising a material of dairy origin and a material of vegetable origin.

[0012] The hybrid product, which is likely to be obtained by the process described below, comprises, by weight relative to the total weight of the product: a) 20 to 80% dairy portion or matter; and b) 10 to 80% vegetable portion or matter, comprising at least 50% by weight of legume(s) in whole or in part in the form of seeds.

[0013] According to one embodiment, the hybrid food product comprises 20 to 80% dairy matter and 20 to 80% vegetable matter.

[0014] The hybrid product also includes, in weight relative to the total weight of the product: a) 2 to 30% of an added fat, preferably an added fat of vegetable origin; b) 5 to 60% water; and c) 0.1 to 15% flavouring agents.

[0015] In one embodiment, the hybrid food product comprises, by weight relative to the total weight of the product: a) 20 to 50% dairy matter, preferably 20 to 40%; b) 10 to 50% vegetable matter, preferably 15 to 35% vegetable matter, comprising at least 50% by weight of legume(s) in whole or in part in the form of seeds; c) 5 to 20% added fat, preferably added fat of vegetable origin; d) 20 to 50% water; and e) 0.5 to 10% flavouring agents.

[0016] By "hybrid product" is understood a food product comprising a material of animal origin, such as a material of dairy origin, and a material of plant origin, preferably comprising at least 50% by weight of legume(s) in whole or in part in the form of seeds.

[0017] The hybrid product according to the invention exhibits a stable emulsion and a gel-like texture, allowing for easy packaging without the product sticking to the container. This is particularly advantageous for packaging the product in portions, for example, in aluminum foil. The viscosity and texture of the hybrid product are similar to those of a conventional processed cheese made entirely from dairy protein, typically comprising 9 to 14%, and in particular 10%, of dairy protein depending on the fat / dry matter content.

[0018] However, for a classic processed cheese, if the amount of milk protein is reduced, for example to 7%, the processed cheese will be too runny and cannot be portioned, or it will stick to the portion's packaging material (especially aluminum) when consumed. To compensate for this loss of viscosity, thickeners such as modified starches can be used. Modified starches are preferred because native starch tends to retrograde, leading to syneresis in the finished product.

[0019] The plant material, particularly legumes, incorporated into the hybrid product according to the invention contains native starch. However, contrary to expectations, the hybrid product according to the invention exhibits a viscosity and texture similar to those of conventional processed cheese without showing syneresis due to the retrogradation of native starch.

[0020] The hybrid product according to the invention has a long shelf life. The best before end date of the hybrid products according to the invention is 12 months, preferably 9 months, and even more preferably 5 months.

[0021] In a first embodiment, the hybrid product forms a finished food product that is homogeneous in every respect, that is to say, it has the same organoleptic properties throughout its mass.

[0022] In a second embodiment, several layers of hybrid product with different flavors and / or textures are stacked on top of each other to form a complex finished food product. Such a complex product could be obtained, without limitation, by successively rolling or depositing the layers.

[0023] In a third embodiment, the hybrid food product comprises an assembly of hybrid products with different tastes and / or textures forming a finished filled food product, a hybrid product surrounding a filling composed of a hybrid product with different tastes and / or textures. Such a filled hybrid product could be obtained, but not limited to, by extrusion or co-extrusion.

[0024] The dairy portion (or dairy matter) comprises milk proteins. It is chosen from milk, milk powders, skimmed milk, skimmed milk powder, rehydrated milk, retentates, concentrated milks, fermented dairy products such as skyr, fermented milks, and their powdered derivatives, cheeses, cheese powders, curd, yogurts, yogurt powders, creams, dairy desserts, milk proteins, caseins, caseinates, milk protein concentrates, milk protein isolates, whey protein concentrates, whey protein isolates and / or a mixture of dairy matter.

[0025] Cheeses can be pressed cheeses, uncooked pressed cheeses, soft cheeses, blue cheeses, fresh cheeses, stretched cheeses, fresh cheeses, matured cheeses, processed cheeses, processed fresh cheeses, and their derivatives as well as their derivatives in powder form.

[0026] In one embodiment, if the dairy material includes processed cheese, it is preferred that the processed cheese does not include melting salts and / or additives.

[0027] In one embodiment, the dairy material further comprises a supply of dairy proteins in the form of milk powders, cheese powders, yogurt powders, milk proteins, caseins, caseinates, dairy protein concentrates, milk protein isolates, whey protein concentrates, whey protein isolates and / or a mixture thereof.

[0028] The plant portion (or plant matter) comprises plant proteins. The plant matter comprises, by weight relative to the total weight of the plant matter, at least 50%, preferably at least 70%, 80%, 90%, or 95%, plant matter from one or more legumes, or is composed entirely of plant matter from one or more legumes. The legume plant matter includes proteins.

[0029] The plant material is chosen from among cereals, oilseeds, legumes, tubers, fruits, vegetables, fungi, algae, and microalgae, used alone or in mixtures, and in any form available on the market (powder, liquid, unprocessed, raw, puree, hydrated, cooked, pre-cooked, dried, flour, etc.). For example, plant material that comprises at least 50% by weight of legume(s), in whole or in part in seed form, may also include—up to 100% by weight—cereals, oilseeds, tubers, fruits, vegetables, fungi, algae, or microalgae, or mixtures thereof.

[0030] In one embodiment, the plant material comprises at least 50% by weight of cooked, hydrated vegetable raw material (in particular legume), and the remainder in another form, for example, flour or powder, possibly hydrated, or as protein isolate or protein concentrate. A protein isolate generally contains at least 80% protein based on the total weight of the isolate (dry matter); it is usually obtained by a water extraction process. A protein concentrate generally contains 50 to 60% protein by weight relative to the total weight of the concentrate; it is usually obtained by an air separation process.

[0031] In one embodiment, the plant material consists entirely of legume(s). In another embodiment, the plant material consists entirely of cooked and hydrated vegetable raw material. In another embodiment, the plant material consists of cooked and hydrated vegetable raw material and protein isolate powder or protein concentrate.

[0032] The plant material incorporated into the hybrid product includes native starch.

[0033] In this application, "algae" and "microalgae" are defined as eukaryotic organisms lacking roots, stems, and leaves, but possessing chlorophyll and other pigments essential for oxygen-producing photosynthesis. They are blue, red, yellow, golden, brown, or green.

[0034] Microalgae, strictly speaking, are microscopic algae. Unicellular or undifferentiated multicellular, they are photosynthetic microorganisms divided into two polyphyletic groups: eukaryotes and prokaryotes. Living in highly aqueous environments, they may possess flagellar motility. In one embodiment, plant material includes a microalga such as spirulina or chlorella.

[0035] For the purposes of this application, "cereals" refers to cultivated plants of the grass family that produce edible grains, such as wheat, oats, rye, barley, maize, sorghum, and rice. Cereals are often milled into flour, but are also available as whole grains and sometimes as whole plants (animal feed).

[0036] In this application, the term "tubers" refers to all storage organs, generally underground, that ensure the survival of plants during the winter season and often their vegetative reproduction. These organs are swollen by the accumulation of reserve substances. Organs transformed into tubers may be: the root: carrot, parsnip, cassava, konjac, the rhizome: potato, Jerusalem artichoke, Japanese artichoke, sweet potato, the base of the stem (more precisely the hypocotyl): kohlrabi, celeriac, the whole root and hypocotyl: beetroot, radish.

[0037] For the purposes of this application, "oilseeds" means plants cultivated specifically for their seeds or fruits rich in fats, from which oil is extracted for food, energy or industrial use, such as soybeans, rapeseed, peanuts, sunflowers, sesame, castor beans.

[0038] For the purposes of this invention, "legumes" means all plants belonging to the families Caesalpiniaceae, Mimosaceae, or Papilionaceae, and in particular all plants belonging to the Papilionaceae family, such as, for example, peas, beans, broad beans, field beans, lentils, alfalfa, clover, or lupins. This definition includes, in particular, all the plants described in any of the tables contained in the article by R. Hoover et al., 1991 (Hoover R. (1991) "Composition, structure, functionality and chemical modification of legume starches: a review" Can. J. Physiol. Pharmacol., 69 pp. 79-92).

[0039] Legumes, for example, are chosen from the group consisting of peas, alfalfa, clover, lupin, beans, broad beans, broad beans, lentils, chickpeas, soybeans, chickpeas and a mixture of these plant-based materials.

[0040] According to one embodiment, the plant material is selected from the group consisting of peas, beans, lentils, chickpeas and / or a mixture of these protein materials of plant origin.

[0041] The legume(s) in the plant material are incorporated in whole or in part in the form of seeds, preferably as hydrated seeds (soaked dry seeds), cooked-hydrated seeds, or cooked and dried seeds (i.e., precooked legumes). The legume(s) in the plant material may also be incorporated in whole or in part in the form of flour, protein isolate powder, or protein concentrate. In one embodiment, the legume plant material is incorporated as a mixture of (i) seeds, hydrated seeds, cooked-hydrated seeds, cooked and dried seeds, or flour, and (ii) protein isolate powder or protein concentrate.For example, legume plant material is incorporated in the form of a mixture comprising by weight (i) 80-90% of hydrated seeds, cooked-hydrated seeds, or cooked-hydrated seeds and (ii) 10-20% of protein isolate powder or 15%-30% of protein concentrate.

[0042] Added fat may be of animal or vegetable origin. Added fat of animal origin is preferably dairy fat, for example, butter, concentrated butter, cream, anhydrous milk fat (AMF), or a mixture thereof. Added fat of vegetable origin may be chosen, without limitation, from soybean, sunflower, palm, palm kernel, coconut, peanut, maize, cottonseed, olive, cocoa, shea, sal, kokum, mango, rapeseed, and any other vegetable oil used in the manufacture of food products and available on the market, used alone or in mixtures. When the added fat is of vegetable origin, this proportion of fat is not included in the composition of the vegetable portion mentioned above; the ingredient(s) composing the portion or vegetable ingredient must contain protein.

[0043] The flavoring agents are preferably, but not limited to, spices and / or flavorings derived, for example, from barks, flowers, leaves, fruits, bulbs, seeds, nuts, chocolate, tea, coffee, chicory, or aromatic plants or herbs chosen, without limitation and as examples, from those commonly used and well known such as turmeric, paprika, chili, cinnamon, ginger, saffron, pepper, curry, chili, mustard, garlic, rosemary, herbs, thyme, sage alone or in mixtures.

[0044] In one embodiment, the hybrid product does not include a melting salt, a texturizing agent (gelling or thickening), or both a melting salt and a texturizing agent. In another embodiment, the hybrid product includes at least one melting salt, a texturizing agent (gelling or thickening), or a melting salt and a texturizing agent. In yet another embodiment, the hybrid product does not include a melting salt but includes a texturizing agent (gelling or thickening), or the hybrid product does not include a texturizing agent (gelling or thickening) but includes a melting salt. Where applicable, the hybrid product contains, by weight relative to the total weight of the hybrid product, a maximum of 4%, preferably a maximum of 3.5%, 1.5%, or 1%, of melting salts. Where applicable, the hybrid product contains, by weight relative to the total weight of the hybrid product, a maximum of 3%, preferably a maximum of 1%, 0.5% or 0.2% of texturizing agents.

[0045] In one embodiment of the invention, the hybrid product comprises added water, between 5 and 60% by total weight of the finished product, preferably between 20 and 50% by total weight of the finished product.

[0046] Hybrid products contain between 8 and 21 grams of protein per 100 grams of finished product. The protein content from dairy sources ranges from 7 to 14 grams per 100 grams of finished product. The protein content from plant-based sources ranges from 1 to 7 grams per 100 grams of finished product.

[0047] Proteins are provided by dairy and plant-based materials. In one embodiment, the protein intake can be supplemented by milk proteins, milk protein concentrates, milk protein isolates, whey protein concentrates, whey protein isolates, caseins, caseinates, protein concentrates of plant origin such as isolates and / or flours of peas, soybeans, chickpeas, hemp, rice, lupin, pumpkin, almonds, and / or a mixture thereof.

[0048] Advantageously, the dry extract of the hybrid food product according to the invention is 25 to 60 percent of the weight of the finished product.

[0049] Advantageously, the fat content on a dry basis of the hybrid food product according to the invention is 20 to 60 percent of the weight of the finished product.

[0050] Advantageously, the hybrid food product according to the invention comprises from 2 to 40% fat, as a percentage of the weight of the finished product.

[0051] Advantageously, the hybrid food product according to the invention comprises from 1 to 30% carbohydrates, as a percentage of the weight of the finished product.

[0052] Advantageously, the hybrid food product according to the invention provides 80 to 500 kilocalories per 100 grams of finished product.

[0053] The manufacturing process for a food product involves the following steps: a) pre-cooking of the raw materials used in the composition of the products defined above, i.e. a mixture comprising, by weight relative to the total weight of the mixture, 20 to 80% dairy matter and 20 to 80% vegetable matter comprising at least 50% by weight of legume(s) in whole or in part in the form of seeds, at high rotation speeds, which are between 500 and 3000 revolutions per minute at a temperature greater than or equal to 65°C for 1 to 10 minutes; b) cooking at a rotation speed of between 500 and 3000 revolutions per minute, at a temperature greater than or equal to 75°C for 1 to 20 minutes; c) cooling of the mixture to reach a temperature below 98°C; d) packaging of the mixture in portion(s) or tray(s) (according to the desired volumes).

[0054] According to one embodiment, the mixture further comprises 2 to 30% of an added fat, preferably an added fat of vegetable origin, 5 to 60% water; and 0.1 to 15% flavouring agents, by weight relative to the total weight of the mixture.

[0055] Preferably, the mixture comprises, by weight relative to the total weight of the mixture: a) 20 to 50%, of dairy matter, preferably 20 to 40%; b) 10 to 50% of vegetable matter, preferably 15 to 35%; c) 5 to 20% of added fat, preferably added fat of vegetable origin; d) 20 to 50% of water; and e) 0.5 to 10% of flavouring agents.

[0056] Dairy and vegetable matter, added fat and flavouring agents are as defined above.

[0057] The process is implemented in conventional equipment such as batch cooking appliances of the cutter type (for example, those marketed under the Stephan® brand) or continuous heat treatment equipment such as UHT sterilizers, or even equipment such as mixers, blenders, kneaders, cooker-mixers, co-mixers, and extruders. The rotation speed during pre-cooking, cooking, or each of the pre-cooking and cooking stages, is between 500 and 3000 revolutions per minute, preferably 1000 to 2000 revolutions per minute, typically around 1500 revolutions per minute.

[0058] The pre-cooking stage is generally preceded by a mixing or pre-grinding stage. This stage advantageously allows for thorough mixing of the vegetable material, comprising at least 50% by weight of legume(s), in whole or in part as seeds, with the dairy material before pre-cooking. This stage may also be necessary if the dairy material includes one or more pressed or uncooked pressed cheeses. This mixing or pre-grinding is typically carried out at room temperature. It is typically performed at a rotation speed of between 500 and 3000 rpm, preferably 1000 to 2000 rpm, typically around 1500 rpm, for example, for 10 seconds to 2 minutes, particularly 20 seconds to 1 minute.

[0059] The cooking temperature is higher than the pre-cooking temperature. For example, the pre-cooking temperature is 65°C to 75°C, preferably 68°C to 72°C. Preferably, the cooking temperature is 75°C to 145°C, preferably 80°C to 140°C, preferably 100°C to 130°C.

[0060] The pre-cooking time is 1 to 10 minutes, preferably 1 to 3 minutes. The cooking time is 1 to 20 minutes, preferably 2 to 10 minutes, preferably another 2 to 6 minutes.

[0061] In one embodiment, a warming process is carried out after the pre-cooking step, after the cooking step, or after each of the pre-cooking or cooking steps. This warming process consists of maintaining a constant temperature of the mixture, for example, at the rotation speed of the pre-cooking step if the warming process follows the pre-cooking, or, for example, at the rotation speed of the cooking step if the warming process follows the cooking. During this warming process, agitation is performed at a rotation speed of 500 to 3000 rpm, preferably 1000 to 2000 rpm, typically around 1500 rpm. The warming process typically lasts no more than 2 or 3 minutes, preferably 1 to 2 minutes.

[0062] The cooking can be done: in continuous process at a temperature of 90°C to 145°C with a heating time of 3 to 20 seconds, or in batch process, for example in a Stephan cutter type cooker, at a temperature of 80°C to 120°C in batch process with a cooking time of 2 to 10 minutes and a heating time of 0 to 2 minutes.

[0063] During the cooling stage, the temperature is lowered relative to the cooking temperature to reach a temperature at least below 98°C. Preferably, the cooling is carried out to the temperature at which the hybrid product is subsequently packaged, for example a temperature of 70°C to 98°C, preferably 75°C to 95°C, more preferably between 75°C and 90°C.

[0064] The finished hybrid product can be packaged in various formats: jar, tray, flexible pouch, slices, portions, sachets, rolls, etc. In one embodiment, the hybrid product is packaged in portions, preferably 4 to 100 g portions. In one embodiment, the portions are aluminum-wrapped. Alternatively, the portions are plastic-wrapped, paper-wrapped, or packaged in a complex material.

[0065] Within the same packaging, one can dose products that are homogeneous in taste and texture, or dose different layers of product with different tastes, textures, and colors. One can also consider alternating at least one layer of a different hybrid product according to the invention, or at least one layer of processed cheese or other product.

[0066] Preferably, the product is packaged under heat at over 70°C to obtain optimal food safety and a shelf life of over 3 months, preferably over 4 months at room temperature.

[0067] The resulting hybrid product can have various uses: to chew, to spread, to suck, to slice. FIGURES

[0068] There Figure 1 shows the viscosity measurement at 25°C of AD cheese products according to example 2. Figure 2 shows the viscosity measurement at 80°C of AD cheese products according to example 2. EXAMPLES Example 1: Examples of the composition of a hybrid food product according to the invention LENTILS & CURRY

[0069] Water, cooked green lentils, cheese, sunflower oil, milk proteins, melting salts (polyphosphates, calcium phosphates), curry, gelling agent: carrageenan, acidifier: citric acid, salt. CHICKPEAS & HERBS

[0070] Water, cooked chickpeas, cheese, sunflower oil, milk proteins, melting salts (polyphosphates, calcium phosphates), parsley, garlic, gelling agent: carrageenan, acidifier: citric acid, salt, cumin. RED BEANS & PAPRIKA

[0071] Water, cooked red kidney beans, cheese, sunflower oil, milk proteins, tomato paste, red peppers, melting salts (polyphosphates, calcium phosphates), spices, gelling agent: carrageenan, salt, cayenne pepper.

[0072] The above examples are based on a dairy base consisting mainly of the ingredients of processed cheese and a vegetable base consisting mainly of legumes.

[0073] In an alternative embodiment, the dairy component consists primarily of processed cheese without emulsifying salts, and the resulting hybrid product contains no additives, meaning no texturizing or flavoring agents or preservatives. Such a hybrid product has the advantage of containing no additives, making it more natural.

[0074] The nutritional properties of hybrid products, according to the composition examples above, are as follows: Table 1: Nutritional properties of hybrid products according to examples Chickpeas and herbs Lentils & curry Red beans & paprika 100g Serving size (21g) 100g Serving size (21g) 100g Serving size (21g) Dry extract (%) 36,0 36,0 35,5 Fatty / dry (%) 44,0 44,0 33,5 Energy (kcal) 210 44,0 200 42,0 181 38,0 Fat (g) 16,0 3,5 16,0 3,5 12,0 2,5 Saturated fat (g) 3,0 0,5 3,0 0,5 2,5 0,5 Carbohydrates (g) 5,0 1,0 3,5 1,0 6,5 1,5 Sugars (g) 0,5 0,0 0,5 0,0 3,0 0,5 Protein (g) 11,0 2,4 10,5 2,0 11,0 2,5 Fiber (g) 1,5 0,5 1,0 0,0 2,0 0,5 Sodium (mg) 750 160 750 160 760 160 Calcium (mg) 600 120 600 120 600 120

[0075] The products obtained through this invention are distinguished by their higher calcium content compared to 100% plant-based products, thanks to the dairy component. The combination of proteins from the dairy and plant-based components results in products with a good texture and high nutritional value.

[0076] The resulting hybrid products also include fibers.

[0077] Advantageously, the resulting hybrid products are also low in saturated fatty acids. A low-saturated-acid profile is important for preserving consumer health, particularly against cardiovascular disease.

[0078] Hybrid food products have the advantage of containing significantly less saturated fatty acids compared to conventional processed cheese, which distinguishes them from prior art solutions. Typically, processed cheese contains between 60 and 65% saturated fatty acids by weight of the finished product. The hybrid food product according to the invention, however, contains between 5 and 20% saturated fatty acids, preferably 8 to 15%, by weight of the finished product.

[0079] The products are also gluten-free.

[0080] The choice of raw materials, particularly dairy and plant-based ingredients, allows for an infinite number of combinations, resulting in a rich and varied palette of tastes and textures through the manufacturing and packaging processes. The resulting hybrid product is adaptable to all consumers and cultures. It is easily consumed as a snack or light meal on the go, at work, or at school, especially when packaged in individual portions. It can also be enjoyed as part of a traditional meal, at home or in institutional settings, whether packaged in individual portions, trays, or any other type of container. Example 2: Effect of plant protein on the viscosity of the hybrid product

[0081] Four cheese products were prepared using the same manufacturing process. The composition of the four cheese products and their dry matter and fat content are detailed in Table 2. Table 2: Composition of the four cheese products and their characteristics in terms of dry matter and fat Cheese product Dry matter (%) fat (%) Dairy proteins (%) starch (%) Chickpeas (%) A 15,37 7 0 25 B 37,4 17,6 7 2 0 C 17,6 9,6 0 0 D 19,1 7,1 0 0

[0082] Cheese product C corresponds to a classic processed cheese, comprising 10% protein entirely of dairy origin.

[0083] D cheese product corresponds to a 100% dairy processed cheese with a reduced protein content (7.1%) still entirely of dairy origin.

[0084] Cheese product B corresponds to a processed cheese with a reduced protein content (7%) entirely of dairy origin and supplemented with thickener (starch 2%).

[0085] Cheese product A is a hybrid product according to the invention, having a reduced milk protein content (7%) and comprising 25% cooked and rehydrated chickpeas. For the purposes of comparison, cheese product A includes carrageenan and emulsifying salts, like cheese products B through D.

[0086] It should be noted that the gelling agent (carrageenan) incorporated into the composition of the cheese products does not contribute to the texture of the mixture during the manufacturing process, as it is soluble at the dosing temperature. Carrageenan and melting salts are incorporated into the composition of cheese products A, B, and D in order to evaluate only the effect of variation in protein composition.

[0087] The detailed composition of the ingredients used to prepare the cheese products is described in Table 3.

[0088] The manufacturing process uses a Stephan cutter and includes: Pre-grinding with a rotation speed of 1500 rpm for 30 seconds; Pre-cooking at a temperature of 70°C for 3 minutes, with a rotation speed of 1500 rpm; Cooking at a temperature of 110°C for 3 minutes, with a rotation speed of 1500 rpm; Heating for 1 minute with a rotation speed of 1500 rpm; Cooling to a temperature below 98°C, if necessary, and dosing. Table 3: Detailed composition of cheese products A to D. Product A Product B Product C Product D Dairy matter cheese 4,13% cheese 10,92% cheese 10,77% cheese 9,33% Dairy powders 11,91% Dairy powders 11,68% Dairy powders 13,85% Dairy powders 12,51 % Plant matter Chickpeas 25% Vegetable fat 14,00% 14,00% 14,00% 16,00% Thickening Modified starch 2,00% Melting salts Melting salts 3,09% Melting salts 3,35% Melting salts 3,20% Melting salts 3,35% Gelling agent Carrageenan 0,10% Carrageenan 0,10% Carrageenan 0,10% Carrageenan 0,10% Fine salt 0,14% Fine salt 0,14% Fine salt 0,14% Fine salt 0,14% Water 41,63% 57,81 % 57,93% 58,58%

[0089] The textural characteristics of cheese products are as follows: Tasting session Cheese product A: normal viscosity and consistency in relation to a classic processed cheese; cheese product B: normal viscosity and consistency in relation to a classic processed cheese; cheese product C: normal viscosity and consistency in relation to a classic processed cheese; cheese product D: no consistency and very soft. Viscosity measurementsViscosity is measured using a Rheolab QC instrument (from Anton Paar) at a fixed temperature during the measurement: 80°C or 25°C depending on the desired analysis. A pre-shear test is performed for 60 seconds, followed by rheological measurement according to a protocol comprising a shear ramp-up phase from 1 to 100 s⁻¹, a stabilization phase at 100 s⁻¹, and a shear ramp-down phase from 100 to 1 s⁻¹. Data analysis is performed using Excel with linear regressions of the obtained points.

[0090] Viscosity measurements at 25°C and 80°C ( Fig. 1 And Fig. 2 ) show that cheese products are classified as follows, in order of increasing viscosity: D < C < A < B. Textural analysis:

[0091] Penetrometer analysis is performed using a deviceLFRA Texture analyzer (from the brand CNS Farhell). The cylindrical probe used has a diameter of 6.35 mm and descends into the product at a speed of 0.2 mm / sec, over a distance of 7 mm, with a trigger value of 0.5 g. The maximum value is recorded (peak). Table 4: Textural analysis results of cheese products A to D. Cheese product Textural analysis A 29 C 33 B 20 D 8

[0092] All of these analyses show that cheese product A, containing the mixture of dairy and vegetable matter, has characteristics very close to those of a classic processed cheese.

Claims

1. A method for manufacturing a food product, comprising: a) pre-cooking a mixture comprising, by weight relative to the total weight of the mixture, from 20 to 80% of dairy matter and from 10 to 80% of plant matter, the plant matter comprising at least 50% by weight of legume(s), wholly or partly in the form of seeds, at a rotation speed of 500 to 3000 revolutions per minute, at a temperature greater than or equal to 65°C, for 1 to 10 minutes; b) cooking at a rotation speed of 500 to 3000 revolutions per minute, at a temperature greater than or equal to 75°C, for 1 to 20 minutes; c) cooling the mixture so as to reach a temperature below 98°C; and d) packaging the mixture into portion(s) or tray(s).

2. The method according to claim 1, wherein the mixture further comprises, by weight relative to the total weight of the mixture, 2 to 30% of an added fat matter, preferably an added fat matter of plant origin, 5 to 60% of water, and 0.1 to 15% of flavouring agents.

3. The method according to claim 1 or 2, wherein the mixture comprises, by weight relative to the total weight of the mixture: a) 20 to 50% of dairy matter, preferably 20 to 40%; b) 10 to 50% of plant matter, preferably 15 to 35%, comprising at least 50% by weight of legume(s) wholly or partly in the form of seeds; c) 5 to 20% of an added fat matter, preferably an added fat matter of plant origin; d) 20 to 50% of water; and e) 0.5 to 10% of flavouring agents.

4. The method according to any one of claims 1 to 3, wherein the plant matter comprises, by weight relative to the total weight of the plant matter, at least 70%, 80%, 90% or 95% of plant matter from one or more legume(s), wholly or partly in the form of seeds.

5. The method according to any one of claims 1 to 4, wherein the plant matter consists 100% of plant matter from one or more legume(s), wholly or partly in the form of seeds.

6. The method according to any one of claims 1 to 5, wherein the legume(s), wholly or partly in the form of seeds, are incorporated in the form of a mixture of seeds, preferably in the form of hydrated seeds, cooked-hydrated seeds, or cooked and dried seeds.

7. The method according to any one of claims 1 to 5, wherein the plant matter of legume(s), wholly or partly in the form of seeds, is incorporated in the form of a mixture of: (i) seeds, hydrated seeds, cooked-hydrated seeds, or cooked and dried seeds, and (ii) protein isolate powder or protein concentrate powder.

8. The method according to any one of claims 1 to 7, wherein the cooking is carried out continuously at a temperature of 90 to 145°C, with a holding time of 3 to 20 seconds.

9. The method according to any one of claims 1 to 8, wherein the cooking is carried out in batch at a temperature of 80 to 120°C, with a cooking time of 2 to 10 minutes and a holding time of 0 to 2 minutes.

10. A food product obtainable by the method according to any one of the preceding claims, comprising, by weight relative to the total weight of the product: a) 20 to 80% of dairy matter; and b) 10 to 80% of plant matter, comprising at least 50% by weight of legume(s), wholly or partly in the form of seeds.

11. The food product according to claim 10, comprising, by weight relative to the total weight of the product: a) 2 to 30% of an added fat matter, preferably an added fat matter of plant origin; b) 5 to 60% of water; and c) 0.1 to 15% of flavouring agents.

12. The food product according to claim 10 or 11, comprising, by weight relative to the total weight of the product: a) 20 to 50% of dairy matter, preferably 20 to 40%; b) 10 to 50% of plant matter, preferably 15 to 35% of plant matter, comprising at least 50% by weight of legume(s) wholly or partly in the form of seeds; c) 5 to 20% of an added fat matter, preferably an added fat matter of plant origin; d) 20 to 50% of water; and e) 0.5 to 10% of flavouring agents.

13. The food product according to any one of claims 10 to 12, having a dry matter content of 25 to 60%, expressed as a percentage of the weight of the product.

14. The food product according to any one of claims 10 to 13, having a fat content on a dry matter basis of 20 to 60%, expressed as a percentage of the weight of the product.

15. The food product according to any one of claims 10 to 14, wherein the plant matter comprises, by weight relative to the total weight of the plant matter, at least 70%, 80%, 90% or 95% of plant matter from one or more legume(s), wholly or partly in the form of seeds.

16. The food product according to any one of claims 10 to 15, wherein the legume(s), wholly or partly in the form of seeds, are incorporated in the form of seeds, preferably in the form of hydrated seeds, cooked-hydrated seeds, or cooked and dried seeds.

17. The food product according to any one of claims 10 to 16, wherein the plant matter from legume(s), wholly or partly in the form of seeds, is incorporated in the form of a mixture of: (i) seeds, hydrated seeds, cooked-hydrated seeds, cooked and dried seeds, or flour, and (ii) protein isolate powder or protein concentrate powder.