A method for manufacturing a food product comprising a dairy ingredient and a plant-based ingredient, and a hybrid food product comprising a dairy ingredient and a plant-based ingredient.

Abstract

Method for manufacturing a food product comprising a dairy-based ingredient and a plant-based ingredient, and a hybrid food product comprising a dairy-based ingredient and a plant-based ingredient. The present invention 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). The present invention also relates to a hybrid food product comprising a dairy-based ingredient and a plant-based ingredient comprising at least 50% by weight of legume(s). Figure for the abstract:

Description

Title of the invention: Method for manufacturing a food product comprising a material of dairy origin and a material of plant origin and hybrid food product comprising a material of dairy origin and a material of plant origin

[0001] The present invention relates to a method for manufacturing a food product comprising a material of dairy origin and a material of plant origin, preferably comprising at least 50% by weight of legume(s). The present invention also relates to a hybrid food product comprising a material of dairy origin and a material of plant origin, preferably comprising at least 50% by weight of legume(s).

[0002] Many cheese products exist, as do plant products, but there are few examples of hybrid products comprising a dairy material and a plant material.

[0003] Patent FR2949644 describes a method for manufacturing a cheese product having a dry extract <50%, composed of a mixture of processed cheese and at least one cereal, as well as a cheese product capable of being obtained by this method. The cheese product is characterized by a long shelf life, i.e. a shelf life of up to 4 months at room temperature.

[0004] Patent FR2968165 describes a process for manufacturing a sweetened dairy product having a dry extract of between 30% and 60%, composed of a base of processed cheese and at least one cereal, as well as a sweetened dairy product capable of being obtained by this process. The sweetened dairy product is characterized by a long shelf life, i.e. a shelf life of up to 4 months when not refrigerated.

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

[0006] Flavorings and flavoring agents are additives. Today, consumers are increasingly vigilant about their diet and are increasingly reluctant to consume products that contain these types of additives. Consumers want naturalness.

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

[0008] Furthermore, the cheese products obtained by the processes described in patents FR2949644 and FR2968165 do not have sufficient viscosity to allow them to be easily packaged in portions because these cheese products stick to the material packaging, particularly aluminum. The products must in fact meet a double constraint: have a viscosity when hot sufficient for packaging carried out automatically by machine, and a texture when cold which must be sufficiently firm and / or gelled to be able to extract the product from its packaging.

[0009] However, manufacturing easily packaged food products with good shelf life, texture and taste, and with a reduced dairy content, at high industrial rates while retaining good nutritional properties is a challenge.

[0010] The present invention therefore proposes to overcome the drawbacks of the prior art by a method of manufacturing a food product comprising a material of dairy origin and a material of plant origin and a hybrid food product comprising a material of dairy origin and a material of plant origin.

[0011] The hybrid product comprises, by weight relative to the total weight of the product:

[0012] 20 to 80% of dairy portion or material;

[0013] 10 to 80% of vegetable portion or material, preferably comprising at least 50% in weight of legume(s).

[0014] According to one embodiment, the hybrid food product comprises 20 to 80% dairy material and 20 to 80% plant material.

[0015] The hybrid product further comprises, by weight relative to the total weight of the product:

[0016] 2 to 30% of an added fat, preferably an added fat of plant origin;

[0017] 5 to 60% water; and

[0018] 0.1 to 15% of flavoring agents.

[0019] In one embodiment, the hybrid food product comprises, by weight relative to the total weight of the product:

[0020] 20 to 50% of dairy matter, preferably 20 to 40%;

[0021] 10 to 50% of plant material, preferably 15 to 35% of plant material, comprising at least 50% by weight of legume(s);

[0022] 5 to 20% added fat, preferably native added fat vegetable;

[0023] 20 to 50% water; and

[0024] 0.5 to 10% of flavoring agents.

[0025] By "hybrid product" is meant 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).

[0026] The hybrid product according to the invention has a stable emulsion and a gelled texture, allowing easy packaging of the product without sticking to the packaging. This is particularly interesting for being able to package said product in portions, for example in aluminum portions. The viscosity and texture of the hybrid product are similar to that of a processed cheese conventionally obtained from protein materials entirely of dairy origin, and typically comprising 9 to 14%, in particular 10%, of dairy proteins depending on the Fat / dry.

[0027] However, for a conventional processed cheese, if the quantity of milk proteins is reduced, for example to 7%, the processed cheese will be too liquid and cannot be packaged in portions or will stick to the portion packaging material (aluminum in particular) at the time of consumption. To compensate for this loss of viscosity, thickeners such as modified starches can be used. Modified starches are preferred because the native starch tends to retrograde, which leads to syneresis of the finished product.

[0028] The plant material, in particular legumes, incorporated into the hybrid product according to the invention contain native starch. However, against all expectations, the hybrid product according to the invention has a viscosity and a texture similar to those of a conventional processed cheese without exhibiting syneresis due to the retrogradation of the native starch.

[0029] The hybrid product according to the invention has a long shelf life. The optimal use-by date of the hybrid products according to the invention is 12 months, preferably 9 months, even more preferably 5 months.

[0030] In a first embodiment, the hybrid product forms a finished food product which is homogeneous at all points, that is to say it has the same organoleptic properties throughout its mass.

[0031] In a second embodiment, several layers of hybrid product of different flavor and / or texture are stacked on top of each other to form a complex finished food product. In a non-limiting manner, such a complex product would be obtained by successive rolling or deposition of the layers.

[0032] In a third embodiment, the hybrid food product comprises an assembly of hybrid products with different taste and / or texture forming a finished filled food product, a hybrid product surrounding a filling composed of a hybrid product different in taste and / or texture. Such a filled hybrid product would be obtained, in a non-limiting manner, by extrusion or co-extrusion.

[0033] 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 materials.

[0034] The cheeses may be pressed cheeses, uncooked pressed cheeses, soft cheeses, blue-veined cheeses, fresh cheeses, spun cheeses, fresh cheeses, matured cheeses, processed cheeses, processed fresh cheeses, and their derivatives as well as their derivatives in powder form.

[0035] In one embodiment, if the dairy material comprises processed cheese, it is preferred that the processed cheese does not comprise melting salts and / or additives.

[0036] 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.

[0037] The vegetable portion (or vegetable material) comprises vegetable proteins. The vegetable material comprises at least 50% by weight, preferably at least 70%, 80%, 90%, 95% of one or more legumes or consists of 100% of one or more legumes.

[0038] The plant material is chosen from cereals, oilseeds, legumes, tubers, fruits, vegetables, mushrooms, algae, microalgae, used alone or in a mixture, and in any form available on the market (powder, liquid, unprocessed, raw, puree, hydrated, cooked hydrated, etc.). For example, the plant material which comprises at least 50% by weight of legume(s), may comprise - in addition up to 100% by weight - cereals, oilseeds, tubers, fruits, vegetables, mushrooms, algae, or microalgae, or mixtures thereof. According to one embodiment, the plant material comprises at least 50% by weight of raw plant material in cooked hydrated form, and the remainder in another form, for example flour, or powder, optionally hydrated. According to one embodiment, the plant material is entirely made up of legumes.According to one embodiment, the plant material is entirely made up of raw plant material in hydrated cooked form.

[0039] The plant material incorporated into the hybrid product comprises native starch.

[0040] In the present application, the terms "algae" and "microalgae" are understood to mean eukaryotic organisms lacking roots, stems and leaves, but possessing chlorophyll and other pigments accessory to oxygen-producing photosynthesis. They are blue, red, yellow, gold and brown or even green.

[0041] Microalgae in the strict sense are microscopic algae. Unicellular or undifferentiated multicellular, they are photosynthetic microorganisms separated into two polyphyletic groups: eukaryotes and prokaryotes. Living in the highly aqueous environments, they can possess flagellar mobility. According to one embodiment, the plant material comprises a microalgae which is spirulina or chlorella.

[0042] In the present application, the term "cereals" means cultivated plants of the grass family producing edible grains, such as wheat, oats, rye, barley, corn, sorghum, rice. Cereals are often ground into flour, but are also presented in the form of grains and sometimes in the form of whole plants (fodder).

[0043] In the present application, the term “tubers” means all reserve organs, generally underground, which ensure the survival of plants during the winter season and often their multiplication by vegetative means. These organs are swollen by the accumulation of reserve substances. The organs transformed into tubers can be:

[0044] the root: carrot, parsnip, cassava, konjac,

[0045] the rhizome: potato, Jerusalem artichoke, Japanese crosne, sweet potato, the base of the stem (more precisely the hypocotyl): kohlrabi, celeriac,

[0046] the root and hypocotyl assembly: beetroot, radish.

[0047] In the present application, the term "oilseed" refers to plants cultivated specifically for their seeds or fruits rich in fat, from which oil is extracted for food, energy or industrial use, such as, for example, soybeans, rapeseed, peanuts, sunflowers, sesame, castor oil.

[0048] For the purposes of the present invention, the term "legumes" means all plants belonging to the families of 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 lupin. 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 vegetable starches: a review" Can. J. Physiol. Pharmacol., 69 pp. 79-92).

[0049] The legumes are for example chosen from the group consisting of peas, alfalfa, clover, lupin, beans, broad beans, field beans, lentils, chickpeas, soybeans, chickpeas and a mixture of these materials of plant origin.

[0050] 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.

[0051] Preferably, the legume(s) of the plant material are incorporated in whole or in part in the form of seeds, preferably in the form of hydrated seeds (soaked dry seeds), or cooked-hydrated seeds. For example, at least 50% legumes

[0052] The added fat may be of animal or vegetable origin. The added fat of animal origin is preferably a fat of dairy origin, for example butter, concentrated butter, cream, anhydrous milk fat (AMF) or a mixture thereof. The added fat of vegetable origin may be chosen, in a non-limiting manner, from soybean oil, sunflower oil, palm oil, palm kernel oil, copra oil, peanut oil, coconut oil, corn oil, cottonseed oil, olive oil, cocoa oil, shea oil, sal oil, kokum oil, mango oil, rapeseed oil and any vegetable oil used in the manufacture of food products and available on the market, used alone or in a mixture. When the added fat is of vegetable origin, this proportion of fat does not enter into the composition of the vegetable portion mentioned above, the material(s) making up the vegetable portion or material having to contain proteins.

[0053] The flavoring agents are preferably and non-limitingly spices and / or aromatics derived for example from bark, flowers, leaves, fruits, bulbs, seeds, nuts, chocolate, tea, coffee, chicory or aromatic plants or herbs chosen in a non-limiting manner and by way of example 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 a mixture.

[0054] In one embodiment, the hybrid product does not comprise a melting salt, or a texturizing agent (gelling or thickening), or a melting salt and a texturizing agent. In another embodiment, the hybrid product comprises at least one melting salt, one texturizing agent (gelling or thickening), or one melting salt and one texturizing agent. According to yet another embodiment, the hybrid product does not comprise a melting salt but comprises a texturizing agent (gelling or thickening), or the hybrid product does not comprise a texturizing agent (gelling or thickening) but comprises a melting salt. Where appropriate, the hybrid product contains, by weight relative to the total weight of the hybrid product, at most 4%, preferably at most 3.5%, 1.5%, or even 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.

[0055] 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.

[0056] Hybrid products comprise between 8 and 21 grams of protein per 100 grams of finished product. The protein contribution from the dairy material is between 7 and 14 g per 100 g of finished product. The protein contribution from the dairy material of plant origin is between 1 and 7 g per 100 g of finished product.

[0057] The proteins are provided by the material of dairy origin and the material of plant origin. In one embodiment, the protein intake can be supplemented with milk proteins, milk protein concentrates, milk protein isolates, whey protein concentrates, whey protein isolates, caseins, caseinates, protein concentrates of plant origin such as, for example, isolates and / or flours of peas, soybeans, chickpeas, hemp, rice, lupin, pumpkin, almonds, and / or a mixture thereof.

[0058] Advantageously, the dry extract of the hybrid food product according to the invention is 25 to 60 as a percentage of the weight of the finished product.

[0059] Advantageously, the dry fat content of the hybrid food product according to the invention is 20 to 60 as a percentage of the weight of the finished product.

[0060] Advantageously, the hybrid food product according to the invention comprises from 2 to 40% of fats, as a percentage of the weight of the finished product.

[0061] Advantageously, the hybrid food product according to the invention comprises from 1 to 30% of carbohydrates, as a percentage of the weight of the finished product.

[0062] Advantageously, the hybrid food product according to the invention provides from 80 to 500 kilocalories per 100 grams of finished product.

[0063] The process for manufacturing a food product comprises the following steps:

[0064] pre-cooking of the raw materials used in the composition of the products defined above, at high rotation speeds, for example between 500 and 3000 revolutions per minute at a temperature greater than or equal to 65°C for 1 to 10 minutes;

[0065] 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;

[0066] cooling the mixture to reach a temperature below 98°C;

[0067] packaging of the mixture in portion(s) or in tray(s) (depending on the desired volumes).

[0068] The invention thus relates in particular to a method for manufacturing a food product comprising:

[0069] pre-cooking of 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 vegetable matter comprising at least 50% by weight of legume(s), with stirring at a rotation speed of 500 and 3000 revolutions per minute, at a temperature greater than or equal to 65°C, for 1 to 10 minutes;

[0070] cooking with stirring 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;

[0071] cooling the mixture to reach a temperature below 98°C; and

[0072] packaging the mixture in portion(s) or tray(s), depending on the volumes desired.

[0073] 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% of water; and 0.1 to 15% of flavoring agents, by weight relative to the total weight of the mixture.

[0074] Preferably, the mixture comprises, by weight relative to the total weight of the mixture:

[0075] 20 to 50% of dairy matter, preferably 20 to 40%;

[0076] 10 to 50% of plant material, preferably 15 to 35%;

[0077] 5 to 20% added fat, preferably original added fat vegetable;

[0078] 20 to 50% water; and

[0079] 0.5 to 10% of flavoring agents.

[0080] The dairy and vegetable matter, added fat and flavoring agents are as defined above.

[0081] The method 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 appliances of the UHT sterilizer type, or even appliances of the kneader, mixer, blender, cooker-mixer, co-kneader, extruder type. The rotation speed during pre-cooking, cooking, or each of the pre-cooking and cooking steps, is between 500 and 3000 revolutions per minute, preferably 1000 to 2000 revolutions per minute, typically around 1500 revolutions per minute.

[0082] The pre-cooking step is generally preceded by a mixing or pre-grinding step. This step advantageously makes it possible to thoroughly mix the plant material comprising at least 50% by weight of legume(s) with the dairy material, before pre-cooking. This step may also be necessary if the dairy material comprises one or more pressed cheeses or uncooked pressed cheeses. This mixing or pre-grinding is typically carried out at room temperature. It is typically carried out with a rotation speed of between 500 and 3000 revolutions per minute, preferably 1000 to 2000 revolutions per minute, typically approximately 1500 revolutions per minute, for example for 10 seconds to 2 minutes, in particular 20 seconds to 1 minute.

[0083] 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, more preferably 100°C to 130°C.

[0084] 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.

[0085] According to one embodiment, a chambering is carried out after the pre-cooking step, after the cooking step, or after each of the pre-cooking or cooking steps. The chambering consists of keeping the temperature of the mixture constant, for example at the rotation speed of the pre-cooking step if the chambering follows the pre-cooking, or for example at the rotation speed of the cooking step if the chambering follows the cooking. Thus, during the chambering, stirring is carried out at a rotation speed of 500 and 3000 revolutions per minute, preferably 1000 to 2000 revolutions per minute, typically approximately 1500 revolutions per minute. The chambering typically lasts at most 2 or 3 minutes, preferably 1 to 2 minutes.

[0086] Cooking can be carried out:

[0087] in a continuous process at a temperature of 90°C to 145°C with a holding time of 3 to 20 seconds, or

[0088] 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.

[0089] During the cooling step, 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 then packaged, for example a temperature of 70°C to 98°C, preferably 75°C to 95°C, more preferably still between 75°C and 90°C.

[0090] The finished hybrid product can be packaged in different packaging: pot, tray, flexible bag, slices, portions, pod, sausages, etc. According to one embodiment, the hybrid product is packaged in portions, preferably in portions of 4 to 100 g of hybrid product. According to one embodiment, the portions are of the aluminum portion type. Alternatively, the portions are of the plastic portion type, paper portions or portions packaged in a complex material.

[0091] In the same packaging, it is possible to dose products that are homogeneous in taste and texture or to dose different layers of product, of different taste, texture, color. It is also possible to envisage alternating at least one layer of different hybrid product according to the invention or at least one layer of melted cheese or other.

[0092] Preferably, the product is hot-packed at more than 70°C in order to obtain optimal food safety and a shelf life of more than 3 months, preferably more than 4 months at room temperature.

[0093] The hybrid product obtained can have various uses: to chew, to spread, to suck, to slice. FIGURES

[0094] [fig. 1] Figure 1 shows the viscosity measurement at 25°C of AD cheese products according to example 2.

[0095] [fig.2] Figure 2 shows the viscosity measurement at 80°C of AD cheese products according to example 2. EXAMPLES

[0096] Example 1: Examples of composition of a hybrid food product according to the invention

[0097] LENTILS & CURRY

[0098] Water, cooked green lentils, cheese, sunflower oil, milk proteins, melting salts (polyphosphates, calcium phosphates), curry, gelling agent: carrageenans, acidifier: citric acid, salt.

[0099] CHICKPEAS & HERBS

[0100] Water, cooked chickpeas, cheese, sunflower oil, milk proteins, melting salts (polyphosphates, calcium phosphates), parsley, garlic, gelling agent: carrageenans, acidifier: citric acid, salt, cumin.

[0101] RED BEANS & PAPRIKA

[0102] Water, cooked red beans, cheese, sunflower oil, milk proteins, tomato paste, red peppers, melting salts (polyphosphates, calcium phosphates), spices, gelling agent: carrageenans, salt, cayenne pepper.

[0103] The above embodiments are based on dairy material mainly comprising the ingredients of a processed cheese and vegetable material mainly comprising legumes.

[0104] In an alternative embodiment, the dairy material mainly comprises a processed cheese without melting salts and the hybrid product obtained does not comprise any additive, i.e. no texturizing or flavoring agent or preservative. Such a hybrid product has the advantage of containing no additives, which makes it more natural.

[0105] The nutritional properties of the hybrid products, according to the composition examples above, are as follows:

[0106] [Tables 1] Chickpeas & Herbs Lentils & Curry Kidney Beans & Paprika 100g Serving (21g) 100g Serving (21g) 100g Serving (21g) Dry Extract (%) 36.0 36.0 35.5 Fat / 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 Carbohydrate (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

[0107] Table 1: nutritional properties of hybrid products according to the examples

[0108] The products obtained by the present invention have the particularity of being rich in calcium compared to 100% vegetable products, thanks to the dairy material. The combination of proteins provided by the dairy material and the vegetable material makes it possible to obtain products with a good texture and good nutritional contributions.

[0109] The hybrid products obtained further comprise fibers.

[0110] Advantageously, the hybrid products obtained are also low in saturated fatty acids. A low fatty acid profile is important for preserving the health of consumers, particularly against cardiovascular diseases.

[0111] Hybrid food products have the advantage of containing much less of saturated fatty acids compared to a conventional processed cheese, which differentiates them from the solutions of the prior art. Conventionally, a processed cheese comprises between 60 and 65% of saturated fatty acids as a percentage of the total weight of the finished product. The hybrid food product according to the invention comprises between 5 and 20% of saturated fatty acids, preferably 8 to 15% of saturated fatty acids as a percentage of the total weight of the finished product.

[0112] The products are also gluten-free.

[0113] The choice of raw materials, including dairy and plant materials, makes it possible to combine infinite possibilities and obtain a very rich and infinite palette of tastes and textures through the manufacturing and packaging process. The resulting hybrid product is adaptable to all consumers and all cultures. It is also easily consumed as a snack or a snack in the street, at work or at school, especially if it is packaged in portions, but it can also be consumed during a traditional meal, at home or in collective catering, whether it is packaged in portions or in a tray or in any other packaging method.

[0114] Example 2: Effect of plant protein material on the viscosity of the hybrid product

[0115] Four cheese products were prepared using the same manufacturing process. The composition of the four cheese products and their dry matter and fat characteristics are detailed in Table 2.

[0116] [T ableaux2] Cheese product Dry matter (%) fat (%) Milk protein (%) starch (%) Chickpeas (%) A 37.4 15.37 7 0 25 B 17.6 7 2 0 C 17.6 9.6 0 0 D 19.1 7.1 0 0

[0117] Table 2: composition of the four cheese products and their characteristics in dry matter and fat

[0118] Cheese product C corresponds to a classic processed cheese, comprising 10% of proteins entirely of dairy origin.

[0119] Cheese product D corresponds to a 100% dairy processed cheese with a reduced protein content (7.1%) still entirely of dairy origin.

[0120] Cheese product B corresponds to a processed cheese having a reduced content of proteins (7%) entirely of dairy origin and supplemented with thickener (starch 2%).

[0121] Cheese product A is a hybrid product according to the invention having a reduced milk protein content (7%) and comprising 25% cooked-hydrated chickpeas. For the purposes of comparison, cheese product A comprises carrageenans and melting salts, like cheese products B to D.

[0122] It should be noted that the gelling agent (carrageenans) incorporated into the composition of the cheese products does not contribute to the texture of the mixture during the manufacturing process since it is soluble at the dosing temperature. The carrageenans and melting salts are incorporated into the composition of cheese products A, B and D so as to evaluate the sole effect of the variation in the protein composition

[0123] The detailed composition of the ingredients used to prepare the cheese products is described in Table 3.

[0124] The manufacturing process uses a Stephan cutter and includes:

[0125] Pre-grinding with a rotation speed of 1500 rpm for 30 seconds;

[0126] Pre-cooking at a temperature of 70°C for 3 minutes, with a speed of rotation of 1500 rpm;

[0127] Cooking at a temperature of 110°C for 3 minutes, with a rotation speed of 1500 rpm;

[0128] Chambering for 1 minute with a rotation speed of 1500 rpm;

[0129] Cooling to a temperature below 98°C, if necessary, and dosing.

[0130] [Tables 3] Product A Product B Product C Product D Milk matter cheese 4.13% cheese 10.92% cheese 10.77% cheese 9.33% Milk powders 11.91% Milk powders 11.68% Milk powders 13.85% Milk powders 12.5% ​​Vegetable matter Chickpeas 25% Vegetable fat 14.00% 14.00% 14.00% 16.0% Thickener 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% 58.5 8%

[0131] Table 3: Detailed composition of cheese products A to D.

[0132] The textural characteristics of cheese products are as follows:

[0133] Tasting session:

[0134] cheese product A: normal viscosity and consistency consistent with that of a conventional processed cheese;

[0135] cheese product B: normal viscosity and consistency consistent with that of a conventional processed cheese;

[0136] cheese product C: normal viscosity and consistency consistent with that of a conventional processed cheese;

[0137] cheese product D: no consistency and very soft.

[0138] Viscosity measurements:

[0139] Viscosity is measured using a Rheolab QC device (from the Anton Paar brand), at a fixed temperature during measurement: 80°C or 25°C depending on the desired analysis.

[0140] Pre-shearing is implemented for 60 seconds, then the rheology measurement is carried out according to a protocol comprising a shear increase phase from 1 to 100 s1, a stabilization phase at 100 s1, and a shear decrease phase from 100 to 1 s*.

[0141] The data is processed using Excel with linear regressions of the points obtained.

[0142] Viscosity measurements at 25°C and 80°C (Fig. 1 and Fig. 2) show that the cheese products are classified as follows, in order of increasing viscosity: D < C < A < B.

[0143] Textural analysis:

[0144] The penetrometric analysis is carried out using an LFRA Texture analyser device (CNS Farhell brand). 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 retained (peak).

[0145] [Tables4] Cheese product Textural analysis A 29 C 33 B 20 D 8

[0146] Table 4: Results of textural analysis of cheese products A to D.

[0147] All of these analyses show that cheese product A, containing the mixture of dairy matter and vegetable matter, has characteristics very close to those of a classic processed cheese.

Claims

Claims

1. A method of 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 material and from 10 to 80% of vegetable material comprising at least 50% by weight of legume(s), 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 between 500 and 3000 revolutions per minute, at a temperature greater than or equal to 75°C, for 1 to 20 minutes; c. cooling the mixture to reach a temperature lower than 98°C; and d. packaging the mixture in portion(s) or tray(s).

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

3. A method according to claim 1 or 2, wherein the mixture comprises, by weight relative to the total weight of the mixture: 20 to 50%, dairy material, preferably 20 to 40%; 10 to 50% vegetable material, preferably 15 to 35% vegetable material, comprising at least 50% by weight of legume(s); 5 to 20% added fat, preferably added fat of vegetable origin; 20 to 50% water; and 0.5 to 10% flavoring agents.

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

5. Method according to any one of claims 1 to 3, in which 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.

6. Food product comprising, by weight relative to the total weight of the product: 20 to 80% dairy matter; 10 to 80% vegetable matter including at least 50% by weight of legume(s).

7. A food product according to claim 6, comprising, by weight relative to the total weight of the product: 2 to 30% of an added fat, preferably an added fat of vegetable origin; 5 to 60% of water; and 0.1 to 15% of flavoring agents.

8. A food product according to claim 6 or 7, comprising, by weight relative to the total weight of the product: 20 to 50% of dairy matter, preferably 20 to 40%; 10 to 50% of vegetable matter, preferably 15 to 35% of vegetable matter, comprising at least 50% by weight of legume(s); 5 to 20% of added fat, preferably added fat of vegetable origin; 20 to 50% of water; and 0.5 to 10% of flavoring agents.

9. Food product according to any one of claims 6 to 8, having a dry extract of 25 to 60%, as a percentage of the weight of the product.

10. Food product according to any one of claims 6 to 9, having a dry fat content of 20 to 60%, as a percentage of the weight of the product.

11. A method according to any one of claims 1 to 5 or a food product according to any one of claims 6 to 10, wherein the plant material comprises by weight at least 70%, 80%, 90%, 95% of one or more legumes.

12. A method according to any one of claims 1 to 5 and 11, or a food product according to any one of claims 6 to 11, wherein the legume(s) are incorporated in the form of seeds, preferably in the form of hydrated seeds, or cooked-hydrated seeds.

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