Cheese analogue made from plant-based protein

Abstract

The invention relates to a method for manufacturing a soft cheese analogue, the use of a liquid composition for preparing a soft cheese analogue and a soft cheese analogue.

Description

Title of the invention: Cheese analogue based on plant-based proteins Technical field

[0001] The subject of the invention is a process for obtaining a plant analogue of soft cheese as an alternative to traditional dairy cheeses. Prior art

[0002] The vegetarian and vegan food market is a growing market and there is a constant increase in the number of people who, for various reasons, must or choose to eat exclusively vegetarian food. Plant protein products can also be particularly important for people who are allergic to animal milk proteins or who cannot digest cholesterol or lactose, or for diabetics. For example, soy proteins can also be much easier to digest than animal milk proteins by people suffering from stomach and intestinal diseases. As part of the vegetarianization of market products and cost reduction, it may be proposed to develop new plant protein solutions to enable an alternative to milk proteins.

[0003] There are a number of vegetable analogues of cheese. In most cases these are products formulated to obtain a cheese-like texture without using the fermentation processes conventionally used in cheese making. As for pressed cheese products, these are generally an emulsion of water, vegetable fat, starch and other hydrocolloids and flavorings, the vast majority of which are intended to be melted. Also, few soft-paste fermented products exist.

[0004] Document FR2738991 discloses a method for manufacturing food products from fermented soy milk, in which the soy milk is subjected to lactic and / or propionic fermentation. Document DE 37 30 384 describes a known method for using soy milk to manufacture a product that is similar to a soft cheese of the Camembert type. Using this known method, however, it is not possible to completely eliminate the typical aftertaste of soybeans.

[0005] Furthermore, soybean cultivation is one of the most intensive crops, generally GMO, making it responsible for numerous imbalances in the ecosystem. Furthermore, soy proteins are among the major allergens that must be reported on the labeling of food products. There is therefore a need to find other raw materials of plant origin to enable the preparation of soft cheese analogues.

[0006] Another solution has been to manufacture such cheese analogues from nut milk, such as the cashew nut products marketed by the company Petit Véganne. Document WO2014 / 110540 relates to processes and compositions for producing milk and non-dairy cheese products as an alternative to dairy products intended for human consumption. In its example 20, this document describes a plant-based analogue of soft cheese made from nuts such as macadamia nuts and almonds. However, such a solution has several disadvantages. On the one hand, the raw material has a very high cost, thus making the finished product unaffordable. This raw material is also cultivated in countries far from the main countries of consumption of plant-based alternatives to cheese, which raises environmental issues.On the other hand, this same raw material is not available in very high quantities, thus limiting the possibility of producing plant-based alternatives on an industrial scale. Technical problem

[0007] These known solutions do not make it possible to obtain products having a texture similar to that of milk-based cheese while ensuring that the process for obtaining them can be industrialized on a large scale. There is therefore a need to find raw materials that can ensure large-scale production of plant-based alternatives to soft cheeses, while obtaining products having a texture and taste close to the reference dairy product.

[0008] The invention improves the situation. In particular, the invention can make it possible to provide soft cheese analogues, which can have a short list of ingredients, simplifying the implementation processes and also meeting current consumer expectations. Statement of the invention

[0009] According to a first aspect, there is provided a method for manufacturing a soft cheese analogue, preferably matured, said method comprising the steps of:

[0010] - providing a legume milk having a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%,

[0011] - addition of at least one acidifying ferment,

[0012] - fermentation of legume milk comprising said at least one ferment acidifying,

[0013] said legume milk comprising, by dry weight:

[0014] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight;

[0015] - from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably 45% to 60% of the total dry weight,

[0016] - from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% of the total dry weight.

[0017] According to another aspect, there is proposed a use of a legume milk for preparing a soft cheese analogue, said milk comprising a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%, and:

[0018] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight,

[0019] - from 25 to 75% by dry weight of fat, advantageously from 35 to 60%, preferably 40 to 55% relative to the total dry weight,

[0020] - from 0 to 5% by dry weight of sugars, advantageously from 0 to 3%, preferably from 0.5 to 2% of the total dry weight.

[0021] According to another aspect, the present invention relates to a dry food composition intended to be reconstituted to form a legume milk, said dry composition comprising, by dry weight:

[0022] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight of the dry composition,

[0023] - from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably from 45% to 60% relative to the total dry weight of the dry composition,

[0024] - from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% relative to the total dry weight of the dry composition.

[0025] According to another aspect, the present invention relates to a soft cheese analogue comprising:

[0026] - from 25% to 75%, preferably from 30% to 60%, preferably from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight and

[0027] - from 25 to 75% by dry weight of fat, advantageously from 35 to 65%, preferably 45% to 60% of the total dry weight,

[0028] said analogue having a firmness having a value between 5 and 100 N, preferably between 10 and 70 N, preferably between 15 and 35 N.

[0029] Preferably, said analogue is obtained by a method according to the first aspect.

[0030] The features set forth in the following paragraphs may optionally be implemented. They may be implemented independently of one another or in combination with one another. Detailed description of the invention

[0031] According to a first aspect, the invention relates to a method for manufacturing a soft cheese analogue, preferably matured, said method comprising the steps of:

[0032] - supply of a legume milk having a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%,

[0033] - addition of at least one acidifying ferment,

[0034] - fermentation of legume milk comprising said at least one ferment acidifying,

[0035] said legume milk comprising, by dry weight:

[0036] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight;

[0037] - from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably 45% to 60% of the total dry weight,

[0038] - from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% of the total dry weight.

[0039] An advantage of this method corresponds to the fact that the method according to the invention requires a reduced number of ingredients to prepare the vegetable analogue of soft cheese. Advantageously, the method according to the invention does not involve the use of a texturizer, nor of a coagulating or gelling enzyme, for example transglutaminase or any other enzyme of similar function, nor a coagulating salt such as calcium chloride, magnesium sulfate, or magnesium chloride. This is advantageous because most available transglutaminases contain sodium caseinate, which is itself a dairy product and therefore not preferred.

[0040] By reducing the number of ingredients required, this reduces the risk of interaction between the different ingredients, the number of steps in the process and improves its ease of implementation. For example, the presence of a legume protein or a mixture of legume proteins makes it possible to avoid the addition of emulsifiers, such as lecithin, because this protein itself acts as an emulsifier.

[0041] According to one embodiment, the legume milk is obtained by hydrating the dry matter consisting of legume proteins, NaCl salt and sugars, if the latter are present.

[0042] Preferably, the legume milk provided is prepared by hydrating the proteins, adding the salt NaCl and optionally sugars, adding the fat and creating an emulsion forming the legume milk.

[0043] Preferably, the acidifying ferment is chosen from lactic ferments, thermophilic ferments or mesophilic ferments or a mixture thereof. Examples of ferments are: Bifidobacterium, Lactobacillus delbruekii subsp. bulgaricus, Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, Lactobacillus lactococcus lactis subsp. lactis, Leuconostoc, Lactobacillus helveticus, Lactobacillus plantarum or Pediococcus pentasaceus.

[0044] Preferably, the fermentation step is carried out at a temperature ranging from 20°C to 45°C. When thermophilic ferments are used, the fermentation step is preferably carried out at a temperature ranging from 38 to 45°C. When mesophilic ferments are used, the fermentation step is preferably carried out at a temperature ranging from 20 to 37°C. When a mixture of thermophilic and mesophilic ferments is used, a person skilled in the art will be able to determine the temperature depending on the ferments selected.

[0045] According to one embodiment, the fermentation step takes place in the absence of rennet, or even of any enzyme capable of coagulating the proteins. Preferably, the fermentation step is stopped when the pH of the intermediate composition is between 4.5 and 5.5, preferably between 4.7 and 5.1.

[0046] The method of the invention may further comprise a molding step to form the cheese analogue. This step may, according to a first variant, be carried out by molding the seeded legume milk before fermentation. According to a second variant, the fermented preparation is roughly cut after fermentation and then molded.

[0047] Preferably, the method further comprises an additional concentration step after the fermentation step. For example, this concentration step can be carried out by draining, centrifugation or any other technique that the person skilled in the art will be able to choose according to his needs. The use of such a step makes it possible to increase the dry matter content in the final product obtained.

[0048] For example, when the concentration step is carried out by draining, perforated draining molds or draining bags are used. The molds used are those of the conventional type used in the cheese industry. The draining step can last from 12 hours to 10 days, for example from 1 to 5 days.

[0049] The cheese analogue is then generally demolded.

[0050] Preferably, a step of drying the cheese is carried out after this demolding step, generally for a period of one to two hours.

[0051] According to one embodiment, a salting step can be implemented on the surface of the intermediate product obtained after the fermentation step or after the concentration step if the latter takes place.

[0052] Preferably, the method further comprises a refining step. The analogue thus obtained will be an analogue of soft ripened cheese.

[0053] Preferably, the refining is carried out with at least one refining ferment, for example of the Penicillium camemberti and / or Geotrichum candidum type. Preferably, the refining ferments used have a low lipolysis power, in order to limit the development of an overly pronounced spicy or bitter taste.

[0054] The cheese analogue obtained by the process according to the invention is an analogue of soft cheese, matured or not, such as for example an analogue of Camembert, Brie or Coulommiers or even washed-rind cheeses such as Langres, Epoisses, Maroilles or Munster.

[0055] According to one embodiment, the addition of the ripening ferments is carried out by spraying the cheese, for example the cheese obtained after the fermentation or drying step. According to an alternative or complementary method, the ripening ferments are added to the mass from the start, preferably after the pasteurization step, if the latter is present.

[0056] According to one embodiment, the ripening step is carried out at a temperature between 5 and 20°C at a relative humidity level of 90 to 99%. A person skilled in the art will be able to choose the duration and manner of ripening according to the desired analogue of the cheese specialty. For example, ripening can take between 3 and 60 days, for example between 5 and 45 days, with turning.

[0057] The method may further comprise a step of pasteurizing the legume milk before the step of adding at least one acidifying ferment.

[0058] This makes it possible to significantly reduce the number of microorganisms present in the milk without altering the proteins.

[0059] According to one embodiment, the pasteurization step can be carried out at a temperature between 70 and 97°C and for a duration of between 5 seconds and 10 minutes. The time-temperature pair can be adjusted by a person skilled in the art depending on the desired pasteurization value. For example, the pasteurization can be carried out at 95°C for 5 minutes.

[0060] The legume protein(s) may be in the form of a solution, dispersion or suspension or in solid form, in particular in powder form.

[0061] The milk comprising at least one legume protein used according to the invention may advantageously have a total protein content (N x 6.25) of at least 25% by weight of dry product. Preferably, in the context of the present invention, a milk having a protein content of between 25% and 75% by weight of dry product, preferably between 30% and 60%, more preferably still between 35% and 55%, is used. The total protein content is measured by carrying out the assay of the soluble nitrogen fraction contained in the sample according to the Kjeldahl method. Then, the total protein level is obtained by multiplying the nitrogen level expressed as a percentage of dry product weight by the factor 6.25.

[0062] Furthermore, said milk comprising at least one legume protein may have a soluble protein content, expressed according to a test described below for measuring the water solubility of proteins, of between 20% and 99%. Preferably, in the context of the present invention, a composition is used having a high level of soluble proteins of between 35% and 90%, more preferably still between 40% and 80%, and in particular between 40% and 70%, for example between 40 and 55%.

[0063] To determine the level of soluble proteins, the content of soluble proteins in water, the pH of which is adjusted to 7.5 + / - 0.1 using a solution of HCl or NaOH, is measured by a method of dispersing a test portion of the sample in distilled water, centrifuging and analyzing the supernatant. In a 400 ml beaker, 200.0 g of distilled water at 20°C + / - 2°C are introduced, and the whole is placed under magnetic stirring (magnetic bar and rotation at 200 rpm). Exactly 5 g of the sample to be analyzed are added. Stirring is carried out for 30 min, and centrifuging for 15 min at 4,000 rpm. The method for determining nitrogen is carried out on the supernatant according to the method previously described. The soluble protein content thus corresponds to the mass ratio of soluble proteins to the dry matter of the test sample.

[0064] The milk comprising at least one legume protein preferably has more than 50%, more preferably more than 60%, even more preferably more than 70%, even more preferably more than 80%, and in particular more than 90% of proteins of more than 1000 Da. The determination of the weight Molecular analysis of the protein can be carried out according to the protocol described in document EP1909593 B1 in paragraphs

[0056] -

[0065] .

[0065] Furthermore, these compositions comprising at least one legume protein preferably have a molecular weight distribution profile consisting of: - 1% to 8%, preferably 1.5% to 4%, and more preferably still 1.5% to 3%, of proteins of more than 100,000 Da, - 20% to 55%, preferably 25% to 55%, of proteins of more than 15,000 Da and at most 100,000 Da, - 15% to 30% of proteins of more than 5,000 Da and at most 15,000 Da, - and from 25% to 55%, preferably from 25% to 50%, and even more preferably from 25% to 45% of proteins of at most 5,000 Da.

[0066] The legume protein may be chosen from the group consisting of legume protein concentrate and legume protein isolate. Legume protein concentrates and isolates are defined with regard to their protein content (see the review by J. GUEGUEN from 1983 in “Proceedings of European Congress on Plant Proteins for Human Food” (3-4) pp 267-304): - legume protein concentrates are described as having a total protein content of 60% to 75% on a dry basis, and - legume protein isolates are described as having a total protein content of 75% to 90% on a dry basis, with protein contents measured by the Dumas method, with nitrogen content multiplied by a factor of 6.25.

[0067] Preferably, the legume protein(s) has a degree of hydrolysis of less than 6, preferably ranging from 3.5 to 5.0.

[0068] Measurement of DH (Degree of Hydrolysis)

[0069] This measurement is based on the method for determining amino nitrogen on proteins and protein isolates according to the invention using the MEGAZYME kit (reference K-PANOPA) and the calculation of the degree of hydrolysis.

[0070] Principle: The "amino nitrogen" groups of the free amino acids in the sample react with N-acetyl-L-cysteine ​​and O-phthaldialdehyde (OPA) to form isoindole derivatives. The amount of isoindole derivative formed during this reaction is stoichiometric with the amount of free amino nitrogen. It is the isoindole derivative that is measured by the increase in absorbance at 340 nm.

[0071] Operating mode

[0072] In a 100 ml beaker, introduce a test portion P*, exactly weighed, of the sample to be analyzed. (This test portion will be 0.5 to 5.0 g depending on the amino nitrogen content of the sample.)

[0073] Add approximately 50 ml of distilled water, homogenize and transfer to a 100 ml graduated flask, add 5 ml of 20% SDS and bring to volume with distilled water; stir for 15 minutes on the magnetic stirrer at 1000 rpm.

[0074] Dissolve 1 tablet from bottle 1 of the Megazyme kit in 3 ml of distilled water and shake until completely dissolved. Allow one tablet per test.

[0075] This solution No. 1 is to be prepared extemporaneously.

[0076] The reaction takes place directly in the spectrophotometer cuvettes.

[0077] Blank: Introduce 3.00 ml of solution no. 1 and 50 ml of distilled water.

[0078] Standard: Introduce 3.00 ml of solution no. 1 and 50 ml of bottle 3 of the kit Megazyme.

[0079] Sample: Introduce 3.00 ml of solution no. 1 and 50 ml of the sample preparation.

[0080] Mix the cells and read the absorbance measurements (Al) of the solutions after approximately 2 minutes using a spectrophotometer at 340 nm (spectrophotometer equipped with cells with a 1.0 cm optical path, capable of measuring at a wavelength of 340 nm, and checked according to the procedure described in the manufacturer's technical manual relating to it).

[0081] Then start the reactions immediately by adding 100 ml of the OPA solution bottle 2 of the Megazyme kit into the spectrophotometer cuvettes.

[0082] Mix the tanks and place them in the dark for about 20 minutes.

[0083] Then read the absorbance measurements of the blank, the standard and the samples on the spectrophotometer at 340 nm.

[0084] Calculation method:

[0085] The free amino nitrogen content, expressed as a percentage by mass of the product as such, is given by the following formula:

[0086] (A / W - AA^s) x 3.15 6803 x 0.05 x 1Ob0 X m {AA AA tfc} x 12.974 XV îts x

[0087] Where:

[0088] AA =A2 - Al

[0089] V = Volume of the flask

[0090] m = mass of the test sample in g

[0091] and 6803 = extinction coefficient of the isoindole derivative at 340 nm (in L.mol-l.cm-1).

[0092] 14.01 = molar mass of Nitrogen (in g.mol-1)

[0093] 3.15 = final volume in the tank (in ml) 0.05 = test portion in the tank (in ml)

[0094] The degree of hydrolysis (DH) is given by the formula: Amino nitrogen (%) x foo DH =----------------------------------------- Protein nitrogen (%)

[0095] where protein nitrogen is determined according to the DUMAS method according to ISO 16634 standard.

[0096] According to an alternative embodiment, the legume protein contained in the milk may also be a “legume protein hydrolysate”. Legume protein hydrolysates are defined as preparations obtained by hydrolysis by enzymatic means, by chemical means, or by both means simultaneously or successively, of legume proteins. Protein hydrolysates comprise a higher proportion of peptides of different sizes and of free amino acids than the original composition. This hydrolysis may have an impact on the solubility of the proteins. Enzymatic and / or chemical hydrolysis is for example described in patent application WO 2008 / 001183. Preferably, the protein hydrolysis is not complete, i.e. does not result in a composition comprising only or essentially amino acids and small peptides (from 2 to 4 amino acids).Preferred hydrolysates comprise more than 50%, more preferably more than 60%, even more preferably more than 70%, even more preferably more than 80%, and in particular more than 90% of proteins and polypeptides of more than 500 Da.

[0097] The methods for preparing protein hydrolysates are well known to those skilled in the art and may, for example, comprise the following steps: dispersion of the proteins in water to obtain a suspension, hydrolysis of this suspension by the chosen treatment. Most often, this will be an enzymatic treatment combining a mixture of different proteases, possibly followed by a heat treatment intended to inactivate the enzymes that are still active. The solution obtained can then be filtered through one or more membranes so as to separate the insoluble compounds, possibly the residual enzyme and the high molecular weight peptides (greater than 10,000 daltons).

[0098] Preferably, the legume protein(s) have a protein content expressed in dry weight of at least 80%, preferably at least 85%.

[0099] Said protein(s) are chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans. Preferably, said protein(s) are chosen from proteins derived from peas or field bean. More preferably, said protein(s) are chosen from proteins derived from peas.

[0100] An example of a pea protein isolate that can be used in the process according to the invention is sold under the trade name NUTRALYS® F85F by Roquette. Its degree of hydrolysis DH is between 4-5. Its total protein content is between 80-85%.

[0101] Thus, preferably, the legume protein is a pea protein. Alternatively or additionally, the legume protein is a faba bean protein.

[0102] The gelling properties of pea protein make it possible to obtain a product close to the expected texture: the product can be removed from the mold and sliced. Without being tied to a particular theory, gelling is generally explained by the aggregation of proteins, which can be more or less degraded, by disulfide bridges, hydrogen bonds and / or hydrophobic interactions: there is therefore formation of a three-dimensional network.

[0103] The term "pea" is here considered in its broadest sense and includes in particular: all varieties of "smooth pea" and "wrinkled pea", and all mutant varieties of "smooth pea" and "wrinkled pea", regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0104] The term “pea” in the present application includes pea varieties belonging to the genus Pisum and more particularly to the species sativum and aestivum.

[0105] Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0106] Even more preferably, said legume protein comes from smooth peas.

[0107] Pea proteins are made up, like all legume proteins, of three main classes of proteins: globulins, albumins and so-called insoluble proteins.

[0108] The interest of pea proteins also lies in their nutritional quality and their low cost, which makes them an economical functional ingredient.

[0109] In addition, pea proteins contribute favorably to sustainable development and their carbon impact is very positive. Indeed, pea cultivation is environmentally friendly and does not require nitrogen fertilizers, because peas fix nitrogen from the air.

[0110] The legume milk comprises from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% relative to the total dry weight of the dry composition.

[0111] Preferably, the sugars are chosen from dextrose or glucose, sucrose, lactose, or any other sugar fermentable by acidifying ferments or a mixture thereof.

[0112] The legume milk comprises from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferentially from 45% to 60% relative to the total dry weight.

[0113] Preferably, the fat is chosen from solid or liquid vegetable fats or a mixture thereof. For example, the fat is chosen from solid fats such as coconut oil, palm oil, palm kernel oil, shea oil, cocoa butter, or from liquid fats, such as sunflower oil, rapeseed oil, fats derived from microalgae such as PARA and DHA, or any mixture of solid and / or liquid oils.

[0114] According to one embodiment, the fat has a melting point of at least 15°C, more preferably at least 20°C. An example of such a fat is coconut oil, the melting point of which is around 25°C.

[0115] According to one embodiment, the fat has a melting point below -10°C, preferably below -15°C. Examples of such a fat are sunflower and rapeseed oil whose melting point is around -15 / -20°C and -10°C, respectively.

[0116] The legume milk useful in the invention may further comprise another source of vegetable proteins, used for example for its complementarity with legume proteins, or more broadly another vegetable base, such as oat syrup, coconut milk, oat milk, NaCl salt, one or more flavorings and colorings, nutritional fibers and / or a source of minerals, in particular a source of calcium to nutritionally supplement said milk. According to the method of the invention, the addition of coagulating salts is not necessary to obtain the texture of soft cheese. Preferably, the legume milk comprises, relative to its dry weight, less than 5% by dry weight of coagulating salt, for example less than 1%, in particular less than 0.5%. The legume milk is preferably free of coagulating salt. By "coagulating salt" we mean a salt capable of forming at least two chemical bonds with the protein.

[0117] Thus, preferably, the mineral sources are salts other than soluble coagulating salts and are insoluble mineral salts. The most commonly used coagulating salts are magnesium chloride and calcium chloride. As an example of an insoluble calcium salt, it may be chosen from calcium carbonate, calcium citrate tetrahydrate, calcium glycerophosphate, calcium phosphate, tricalcium phosphate, calcium dihydrogenpyrophosphate, calcium sulfate, calcium acetate monohydrate.

[0118] Advantageously, the legume milk is free of texturizing agent. More particularly, the legume milk free of texturizing agent comprises a legume protein having a degree of hydrolysis ranging from 3.5 to 5.0.

[0119] Generally, texturizing agents are used in vegetable cheese analogues because proteins and lipids do not provide the necessary textural properties to the composition forming the analogue. By "texturizing agent" is meant according to the present invention an additional polysaccharide capable of thickening or gelling the composition in which it is included. Such an additional polysaccharide may in particular be a starch, an alginate, a galactan, a glucomannan or a galactomannan. According to a preferred embodiment, the legume milk comprises, relative to its dry weight, less than 5% by dry weight of additional polysaccharide, for example less than 1%, in particular less than 0.5%. The legume milk is preferably free of texturizing agent.

[0120] According to another aspect, the present invention relates to the use of a legume milk for preparing a soft cheese analogue, said milk comprising a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%, and:

[0121] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight,

[0122] - from 25 to 75% by dry weight of fat, advantageously from 35 to 65%, preferably 45% to 60% of the total dry weight,

[0123] - from 0 to 5% by dry weight of sugars, advantageously from 0 to 3%, preferably from 0.5 to 2% of the total dry weight.

[0124] Advantageously, the legume milk is free from texturizing agent.

[0125] Advantageously, the soft cheese analogue is obtained by a process according to the first aspect.

[0126] The cheese analogue may be a soft cheese analogue, whether matured or not, such as, for example, a camembert, brie or coulommiers analogue or washed-rind cheeses such as Langres, Epoisses, Maroilles or Munster.

[0127] According to another aspect, the present invention relates to a dry food composition intended to be reconstituted to form a legume milk, said dry composition comprising, by dry weight:

[0128] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight of the dry composition,

[0129] - from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably from 45% to 60% relative to the total dry weight of the dry composition,

[0130] - from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% relative to the total dry weight of the dry composition.

[0131] Preferably, the dry composition further comprises from 0.5 to 2% by dry weight of sodium chloride relative to the total dry weight of the dry composition.

[0132] Such a dry composition may be intended to be reconstituted by hydration to form a legume milk for use in the method described below.

[0133] According to another aspect, the invention relates to a soft cheese analogue comprising, by dry weight:

[0134] - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight of the dry composition,

[0135] - from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferably from 45% to 60% relative to the total dry weight of the dry composition,

[0136] said analogue having a firmness having a value between 5 and 100 N, for example between 10 and 70 N, in particular between 15 and 35 N.

[0137] Advantageously, the analogue has a dry matter content of between 25 and 50%, preferably between 30 and 48%, preferably between 35 and 45%.

[0138] The analogue may comprise residual quantities of sugars, in the case where they have not completely fermented, for example preferably from 0 to 3%, preferentially from 0.5% to 2% relative to the total dry weight of the dry composition.

[0139] Such a cheese analogue can be obtained according to the method described above.

[0140] Firmness is measured by penetrometry, with a 36mm diameter cylinder punch, a preload of 0.5N, and a penetration of 15 mm at a speed of 100 mm / min.

[0141] Texture can be determined by an Instron® brand texture analyzer according to the instructions in the manual and using the following parameters: Firmness measurement mode Pre-load 0.5 N Pre-speed 10 mm / Min Measuring speed 100 mm / Min Penetration distance 15mm Measuring probe Compression cylinder with diameter 36mm

[0142] The cheese analogue may be a soft cheese analogue, whether matured or not, such as, for example, a camembert, brie or coulommiers analogue or washed-rind cheeses such as Langres, Epoisses, Maroilles or Munster.

[0143] Preferably, said cheese analogue is obtained by the method described above.

[0144] Raw materials used

[0145] - NUTRALYS® F85F pea protein isolate, marketed by ROQUETTE

[0146] - Refined copra (coconut) oil, marketed by Interchimie

[0147] - Fine table salt, commercially available

[0148] - Thermophilic lactic ferments, for example YoFlex® YF-L02 DA, marketed by CHR HANSEN

[0149] - Sucrose (for example, in the case of the use of YoFlex® YF- ferments L02 DA) or dextrose (for example, in the case of using XT-208 ferments)

[0150] In some examples, the following raw materials were also used:

[0151] - Lightly hydrolyzed pea protein isolate, produced by ROQUETTE

[0152] - Calcium chloride

[0153] - CLEARGUM ® MB 70, fluidized corn starch, marketed by ROQUETTE

[0154] - Nu-trish® BB-12 bifidogenic ferments, marketed by CHR HANSEN (used in addition to YoFlex YF-L02 DA ferments)

[0155] Mesophilic lactic ferments XT-208, marketed by CHR HANSEN (used instead of YoFlex ® YF-L02 DA ferments)

[0156] Ripening ferments: Geotrichum, for example Geotrichum Candidum, and / or Penicillium, for example Penicillium Camemberti. Operating mode

[0157] The soft cheese analogue according to the invention was prepared as follows: - Heat the fat to 55°C - Heat the water to 55°C - In a mixing equipment (HOTMIX Pro -Creative) maintained at 55°C, add the vegetable proteins in the water and stir for 20 minutes at 800 rpm - Add the other ingredients except the fat, mix for 1 minute at 1800 rpm (at 55°C) - Add the fat and mix for 5 minutes at 1800 rpm (at 55°C) - Apply pasteurization at 95°C for 5 minutes (agitation at 800 rpm) - Cool to 40°C, then add the acidification ferment. Mix for 20 seconds at 800 rpm to disperse the ferment. - Mold the seeded preparation into a Camembert mold - Leave to ferment at 40°C until the desired pH is reached (4.9) - Optionally (example 5 only), the product is drained using a perforated mold at the molding stage. The perforated mold is placed on a rack and left to drain for 5 days at 4°C - Unmold the cheese analogue Examples

[0158] Example 1 - Influence of adding texturizing agent

[0159] [Tables 1] Composition used (% ingredient / total milk weight) % NUTRALYS® F85F 12.7 12.7 % refined coconut oil 16.2 16.2 % salt 1.0 1.0 % CLEARGUM® MB70 starch 8.0 0.0 % sucrose 0.6 0.6 % Water 61.5 69.5 Lactic ferments YoFlex YF-L02 qs qs Total 100.0 100.0 Final composition % fat (dry / total milk weight) 17.3 17.3 % fat (dry fat / dry TOTAL) 48 58 % protein (dry / total milk weight) 10 10 % protein (dry / dry TOTAL) 28 33 % dry matter 36 30 Texture before fermentation Thick, gelled Thick, smooth Texture after cooling (4°C) Firm, dry gel Gel farm

[0160] The addition of a fluidized starch gave a thick, gelled product but lost the smoothness of the pea proteins. This type of amylose-rich starch theoretically gives a short texture and a firm gel after 4 to 12 hours in the cold. The fact that it is fluidized allows it to be used at a high percentage with limited viscosity when hot, and the provision of a gelled texture after cooling. Surprisingly, the cheese that does not include a texturizer has an even better texture than the one that does. Thus, according to this variant, the Applicant has succeeded, by using a legume milk with a high dry matter content, in producing a cheese with a texture close to a Camembert. The cheese has a short list of ingredients, and does not require the use of a texturizer, nor the use of coagulating salt or an enzyme such as rennet or transglucosidase.

[0161] Example 2 - Influence of the degree of hydrolysis of pea protein

[0162] [Tables2] Composition used (% ingredient / total milk weight) % NUTRALYS® F85F 12.7 0.0 0.0 % Lightly hydrolyzed pea protein 0.0 12.7 20.0 % refined coconut oil 16.2 16.2 16.2 % salt 1.0 1.0 1.0 % sucrose 0.6 0.6 0.6 Lactic ferments YoFlex YF-L02 qs qs qs % Water 69.5 69.5 62.2 Total 100.0 100.0 100.0 Final composition % fat (dry / total milk weight) 17.3 17.3 18.0 % fat (dry fat / TOTAL dry) 58 58 50.0 % protein (dry / total milk weight) 10 10 16.0 % protein (dry / dry TOTAL) 33 33 44.0 % dry matter 30 30 36 Texture before fermentation Thick, smooth Liquid Liquid Texture after cooling (4°C) Firm gel Not gelled Not gelled

[0163] In these recipes without additional texturizing agent, the use of a slightly hydrolyzed protein did not achieve the desired gelation to generate a Camembert-type texture. Even at isolate contents of 20%, the product remains too liquid.

[0164] Example 3 - Influence of the addition of a coagulating salt

[0165] [Tables3] Composition used (% ingredient / total milk weight) % NUTRALYS® F85F 12.7 12.7 % refined coconut oil 16.2 16.2 % salt 1.0 1.0 % sucrose 0.6 0.6 % calcium chloride solution (54g / 100g) 2.38 0.0 Lactic ferments YoFlex YF-L02 qs qs % Water 67.12 69.5 Total 100.0 100.0 Final composition % fat (dry / total milk weight) 17.3 17.3 % fat (dry fat / total milk weight) 58.0 58.0 % protein (dry / total milk weight) 10.0 10.0 % protein (dry / total milk weight) 33.0 33.0 % calcium chloride (dry / total milk weight) 1.18 0.0% dry matter 30.0 30.0 Texture before fermentation Thick, matte Thick, smooth Texture after cooling (4°C) Soft gel Firm gel

[0166] A formula with CaCl2 was produced to test the coagulation of pea proteins by a coagulating salt. The presence of salts leads to interactions with the carboxylate groups on the surface of the protein aggregates, which induces partial or total screening of the negative charges. The addition of divalent cations, such as calcium, in addition to generating a higher ionic strength at lower concentrations than monovalent ions, allows the formation of salt bridges between aggregates at the origin of the three-dimensional protein network. The result obtained after fermentation is not entirely satisfactory, the texture is much softer and the taste is much too salty. Surprisingly, while the formula with CaCl2 was thick and firm on the unfermented and cooled product, the texture obtained after fermentation with this recipe is much softer and less gelled than the texture obtained on the recipe without calcium.So, the recipe and process used. in the invention make it possible to obtain a texture close to that of a soft cheese, without requiring the use of a coagulating salt.

[0167] Example 4 - Influence of protein concentration

[0168] [Table 4] Milk composition and final composition Composition implemented (% ingredient / total milk weight) % NUTRALYS F85F 20.0 17.8 15.2 12.7 12.7 % Refined coconut oil 16.2 16.2 16.2 16.2 16.2 % salt 1.0 1.0 1.0 1.0 1.0 % sucrose 0.6 0.6 0.6 0.6 0 % dextrose 0 0 0 0 0.6 YoFlex YF-L02 lactic ferments qs qs qs qs Lactic ferments XT-208 qs* % water 62.2 64.4 67.0 69.5 69.5 Total 100.0 100.0 100.0 100.0 100.0 Final composition % fat (dry / total milk weight) 18.0 17.8 17.6 17.3 17.3 % fat (dry fat / dry) 50.0 52.0 55.0 59.0 59.0 % protein (dry / total milk weight) 16 14 12 10 10 % protein (dry protein / dry) 44 41 38 34 34 % dry matter 36 34 32 29 29 Texture before fermentation Very thick, very difficult to mold Very thick, difficult to mold Thick, smooth Thick, smooth Thick, smooth Texture after fermentation and cooling (4°C) Gel too firm, too dry Very firm gel Firm gel Firm, smooth gel Firm, smooth gel

[0169] *In the case of the mesophilic ferment XT-208, the fermentation temperature during the process is not 40°C but 30°C.

[0170] A pea protein concentration of between 10 and 16% relative to the total mass of the milk allows gelling to be achieved. However, from a pea protein concentration of 14% relative to the total mass of the milk, it appears that the composition obtained has a higher viscosity and a stronger buffering capacity, which can cause a significant slowing down of the fermentation. It was also observed that by using the mesophilic ferment of this test, the taste of the Camembert analogue is less vegetal and even closer to a dairy cheese.

[0171] Example 5 - Influence of dry matter content and draining

[0172] [Tables5] Composition used (% ingredient / total milk weight) % NUTRALYS F85F 4.65 8.68 17.8 12.7 12.7 12.7 15.2 % Refined coconut oil 5.5 10.85 16.2 16.2 16.2 9.0 16.2 % salt 1.0 1.0 1.0 1.0 1.0 1.0 1.0 % sucrose 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Lactic ferments YoFlex YF-L02 qs qs qs qs - qs qs Lactic ferments XT-208 - - - - qs % Water 88.85 79.47 65.0 70.1 70.1 77.3 67.6 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 Final composition % fat (dry / early milk weight) 5.9 11.6 17.8 17.3 17.3 10.9 17.6 % fat (dry / dry) 54 58 52 58 58 50 55 % protein (dry / total milk weight) 3.7 6.8 14.0 10.0 10.0 10.0 12.0 % protein (dry / dry) 34 34 41 33 33 50 38 % milk dry matter 11 20 34 29 29 22 32 % fermented composition dry matter after draining ND 221 411 402 382 301 401 % protein of the composition ND ND ND 14.7 13.9 ND ND fermented after draining3% fat of the composition fermented after draining 4 ND ND ND 27.0 22.5 ND ND Texture before fermentation Liquid Fat separation Very thick, difficult to mold Thick, smooth Thick, smooth Thick, smooth Texture after fermentation and cooling (4°C) Soft gel, yogurt type Firm gel Very firm gel Gelfer rme, 1 smooth Gelfer rme, 1 smooth Gelfer rme Gelfer rme 1 dry matter estimated by weighing after 5 days of draining at 4°C, assuming that the evacuated serum is composed exclusively of water

[0173] 2 dry matter analyzed in oven at 80°C, reduced pressure

[0174] 3 Proteins analyzed by the Dumas method

[0175] 4Fat analyzed (total lipid analysis)ND: not determined

[0176] It is necessary to obtain a sufficiently thick texture before draining to allow the separation of water on the one hand, and a gelled structure on the other hand.

[0177] The draining step therefore leads to an increase in the dry matter content in the product obtained from legume milk, thus allowing for a moderate viscosity at the time of product preparation and molding, while guaranteeing a finished product with a sufficiently high dry matter content for an acceptable texture and preservation. It follows that to obtain a firm gel, the milk should have a dry matter content of at least 15%, but less than 35%.

[0178] Example 6 - Plant analogue of ripened soft cheese

[0179] Operating mode

[0180] The soft cheese analogue according to the invention was prepared as follows: - Heat the fat to 55°C - Heat the water to 55°C - In a mixing equipment (Stephan with a capacity of 15kg) maintained at 55°C, add the vegetable proteins to the water and stir for 20 to 30 minutes at medium speed. - Add the other ingredients (sugars and salt) except the fat, mix for 1 minute at high speed (at 55°C) - Add the fat and mix for 5 minutes at high speed (at 55°C) - Apply pasteurization at 95°C for 5 minutes (stirring at medium speed) - Cool to 40°C, then add the acidification ferments (and, alternatively, the ripening ferments). Mix for 20 seconds at medium speed to disperse the ferments. - Mold the seeded preparation into a Camembert mold. Leave to ferment at 40°C until the desired pH is reached (4.9). - Unmold the cheese analogue 24 hours later, - Dry for 1 to 2 hours in a dry atmosphere to remove surface moisture, - According to a first version, spray the surface with a sugar solution with the ripening flora (Geotricum candidum and Penicillium camemberti) - according to a second version, this flora is added in the same quantities after pasteurization, at the same time as the acidification ferments. - Refine for 8 days at 10-14°C / 94-96% relative humidity - Pack and store at 4°C [Tableauxô] Composition implemented (% ingredient / total milk weight) % NUTRALYS® F85F 12.7% refined coconut oil 16.2% salt 1.0% sucrose 0.6 Lactic ferments YoFlex® YF-L02 + Nu-trish® BB12 qs % Water 69.5 Total 100.0 Final composition % fat (dry / total milk weight) 17.3% fat (dry fat / TOTAL dry) 58.0% protein (dry / total milk weight) 10.0% protein (dry / TOTAL dry) 33.0% dry matter 30.0% final dry matter after draining 40 Texture before fermentation Thick, smooth Texture after cooling (4°C) Firm, smooth gel

[0181] This test resulted in a firm and smooth product after fermentation and cooling. It is sliceable, with a smooth slice as well. The taste is fresh with a slight acidity and a slight vegetal taste. The fermentation allows a pH of 4.9 to be reached with an acceptable duration, of the order of 9 hours.

[0182] Refining allows the development of a light white down on the surface of the product and the modification of flavors. It is observed that the contribution of refining ferments in the mass (at the same time as the acidification ferments) makes it possible to obtain a more regular and homogeneous crust than spraying on the surface after drying.

Claims

Claims

1. A method of manufacturing a soft cheese analogue, preferably matured, said method comprising the steps of: - providing a legume milk having a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%, - adding at least one acidifying ferment, - fermenting the legume milk comprising said acidifying ferment, said legume milk comprising, by dry weight: - from 25% to 75%, preferably from 30% to 60%, preferably from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight;- from 25 to 75% by dry weight of fat, preferably from 35 to 65%, preferentially from 45% to 60% relative to the total dry weight, - from 0 to 5% by dry weight of sugars, preferably from 0 to 3%, preferentially from 0.5% to 2% relative to the total dry weight, the legume milk being free from texturizing agent.;

2. Method according to the preceding claim, characterized in that the acidifying ferment is chosen from thermophilic ferments, mesophilic ferments or a mixture thereof.

3. Method according to one of the preceding claims, characterized in that it further comprises an additional concentration step after the fermentation step.

4. Method according to one of the preceding claims, characterized in that it further comprises a refining step.

5. Method according to the preceding claim, characterized in that the refining is carried out with Penicillium camemberti and / or Geotrichum candidum.

6. Method according to one of the preceding claims, characterized in that the legume protein has a degree of hydrolysis of less than 6, preferably ranging from 3.5 to 5.

0.

7. Method according to one of the preceding claims, characterized in that the legume protein has a protein content expressed in dry weight of at least 80%, preferably at least 85%.

8. Method according to one of the preceding claims, characterized in that the legume protein is a pea protein.

9. Method according to one of the preceding claims, characterized in that the fat is chosen from solid or liquid vegetable fats or a mixture thereof.

10. Use of a legume milk for preparing a soft cheese analogue, said milk comprising a dry matter content of between 15% and 45%, advantageously between 20% and 40%, preferably between 25% and 35%, and: - from 25% to 75%, preferably from 30% to 60%, preferably from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight, - from 25 to 75% by dry weight of fat, advantageously from 35 to 65%, preferably from 45% to 60% relative to the total dry weight, - from 0 to 5% in dry weight of sugars, advantageously from 0 to 3%, preferably from 0.5 to 2% relative to the total dry weight, the legume milk being free from texturizing agent.

11. Soft cheese analogue obtained according to any one of claims 1 to 9 comprising: - from 25% to 75%, preferably from 30% to 60%, preferentially from 35% to 55% by dry weight of a legume protein or a mixture of legume proteins, said protein(s) being chosen from proteins derived from peas, field beans, chickpeas, lentils, lupins or mung beans, relative to the total dry weight and - from 25 to 75% by dry weight of fat, advantageously from 35 to 65%, preferentially from 45% to 60% relative to the total dry weight, said analogue having a firmness having a value of between 5 and 100 N, preferably between 10 and 70N, preferably between 15 and 35N.

12. Analogue according to claim 11 characterized in that it has a dry matter content of between 25 and 50%, preferably between 30 and 48%, preferably between 35 and 45%.