Cream alternatives containing pulsed proteins

Abstract

To provide a cream substitute wherein the milk or dairy-derived components, e.g. the milk protein components have been replaced by intact pulse protein.SOLUTION: A culinary cream comprises non-hydrolysed pulse protein in an amount between 0.5 wt.% and 10 wt.%, wherein the degree of hydrolysis of the pulse protein is less than 5%, less than 1 wt.% of dairy-derived ingredients, fructose and / or glucose and / or saccharose in an amount from 0 wt.% to 4 wt.%, and vegetable oil in an amount from 0 wt.% to 20 wt.%, wherein the weight percentages (wt.%) are calculated based on the total weight of the culinary cream.SELECTED DRAWING: None

Description

【Technical Field】 【0001】 The present invention is in the field of food technology. More specifically, the present invention relates to a cream substitute in which a milk or dairy product-derived component, for example, a milk protein component, is replaced with an untreated pulse protein. The present invention further provides cream substitute products such as whipped cream, culinary cream, ice cream and milk desserts, and methods for producing them. 【Background Art】 【0002】 Cream is the fat content of milk, and the fat will rise to the surface if the liquid is left standing unless it is homogenized. In many countries, cream is sold in several grades according to the total milk fat content. Cream can be dried into powder and shipped to distant markets. Cream has a high level of saturated fat. Cream is used as a material in many foods such as ice cream, whipped cream, milk desserts, many sauces, soups, stews, puddings and some custard bases as it is, and is also used in the production of cakes. There are various types of cream, such as raw cream, fleurette cream, double cream, half cream or coffee cream, whole cream, liquid raw cream, liquid raw light cream, liquid sterilized cream, or UHT cream. 【0003】 "Whipped cream" is made by whipping it with air. Whipped cream is generally made from liquid cream or 35% fat frette cream and is UHT or sterilized. Whipped cream contains 75% cream or light cream, can be sweetened (up to 15% sugar in the composition), and may contain lactic acid ferment, natural flavors, stabilizers, or milk proteins. Therefore, Chantilly cream is a type of (lactic acid-free) "whipped cream" that must contain at least 30% fat and be sweetened to at least 15% sugar. Whipped cream is used, for example, as a topping for ice cream sundaes, milkshakes, lassi, eggnog, and sweet pies. 【0004】 Milk desserts consist of sweetened or flavored milk and may contain lactic acid bacteria. Some examples include: flavored gum milk, gum milk filled with whipped cream, dessert cream, foam, crème brûlée, floating islands, mochi, semolina cake, eggs with milk, egg flan, caramel cream, rice pudding, egg cream, and yogurt. 【0005】 Ice cream is a frozen mixture of milk components, sweeteners, stabilizers, emulsifiers, and flavorings. Other ingredients such as egg products, colorings, and starch hydrolysates may also be added. This mixture (called the mix) is pasteurized and homogenized before freezing. Some properties worth considering are cost, handling properties (such as the viscosity of the mix, freezing point, and mix overrun), flavoring, body and texture, food value, color, and the general palatability of the finished product. 【0006】 Milk is one of the most common food allergens. People allergic to milk may also be allergic to milk from other animals, such as sheep or goats. Within a short period of time after consuming milk or milk protein, you may experience the following symptoms: hives, stomach upset, vomiting, bloody stools, especially in infants, and, in extreme cases, anaphylaxis, a potentially life-threatening reaction that can impair breathing and cause physical shock. 【0007】 While several milk substitutes already exist, such as almond-based, coconut-based, rice-based, oat-based, and soy-based products, some of these substitutes are listed as common allergens, or their nutritional value is not always satisfactory. 【0008】 Given all the disadvantages at the health, economic, environmental, and nutritional levels associated with the consumption of dairy products and dairy alternatives already on the market, there is a need to find preferred alternatives to dairy-based creams. [Overview of the project] 【0009】 The applicant's advantage lies in finding that milk proteins in cream substitutes usable as cooking creams, whipped creams, ice creams, and milk dessert substitutes can be surprisingly and advantageously replaced with pulsed proteins, preferably pea proteins, while simultaneously maintaining sensory properties, and in particular obtaining taste, olfactory, visual, and tactile properties at least equivalent to or better than those obtained when milk proteins or other plant-based non-pulsed proteins are used as the main protein in the cream. Specific advantages of pulsed proteins are that they are non-allergenic and low-cost compared to milk proteins and other plant-based proteins. 【0010】 According to the main embodiments of the present invention, a cream substitute comprising pulse protein as the main protein component is described. 【0011】 In particular, the present invention can be further expressed by any one or any combination of one or more of the following numbered specific embodiments. 【0012】 1. A cream substitute comprising a non-hydrolyzed pulsed protein, wherein the non-hydrolyzed pulsed protein is contained in an amount between 0.5% and 10% by weight, preferably between 1% and 8% by weight, for example between 1% and 5% by weight, more preferably between 1.2% and 4.5% by weight, relative to the total weight of the cream substitute, the degree of hydrolysis of the pulsed protein is less than 5%, preferably less than 4%, more preferably less than 3%, and the cream substitute contains less than 1% by weight, preferably less than 0.5% by weight, of dairy-derived components relative to the total weight of the cream substitute. 【0013】 2. A cream substitute according to embodiment 1, comprising pulse-derived pulse proteins selected from the group including lentils, beans, such as broad beans, peas, chickpeas, and combinations thereof. 【0014】 3. The cream substitute according to embodiment 1 or 2, further comprising soluble fiber in an amount between 0.5% and 5% by weight, preferably between 2% and 4% by weight, relative to the total weight of the cream substitute, wherein the soluble fiber is selected from inulin, gluco-oligosaccharides (GOS), isomalt-oligosaccharides (IMO), galactooligosaccharides (TOS), pyrodextrin, polydextrose, branched maltodextrin, indigestible dextrin, and soluble oligosaccharides, or combinations thereof, derived from oily plants or protein-producing plants. 【0015】 4. A cream substitute according to any one of embodiments 1 to 3, wherein pulsed protein is the main protein present in the cream substitute, and the cream substitute may also contain other proteins selected from caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds, and the total amount of non-pulsed protein is lower than the amount of pulsed protein. 【0016】 5. A cream substitute according to any one of embodiments 1 to 3, wherein pulse protein is the sole source of plant protein, and preferably pulse protein is the sole source of protein. 【0017】 6. The cream substitute according to any one of embodiments 1 to 5, wherein the pulse protein is pea protein, and more preferably pea protein isolate. 【0018】 7. The cream substitute according to any one of embodiments 1 to 5, wherein the pulse protein is broad bean protein, and more preferably a broad bean protein isolate. 【0019】 8. A cream substitute according to any one of embodiments 1 to 7, wherein the cream substitute is selected from ice cream, whipped cream, culinary cream, or a milk dessert product, preferably a milk dessert product made without lactic acid bacteria. 【0020】 9. Non-hydrolyzed pulsed protein in an amount between 0.5% and 10% by weight, preferably between 1% and 8% by weight, for example between 1% and 5% by weight, more preferably between 1.2% and 4.5% by weight, where the degree of hydrolysis of the pulsed protein is less than 5%, preferably less than 4%, more preferably less than 3%. -Soluble fibers in amounts between -0.5% by weight and 5% by weight, and -Furthermore, at least one protein selected from caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds, where the total amount of proteins other than pulse protein is lower than the pulse protein: A cream substitute that includes, The cream substitute comprises less than 1% by weight, preferably less than 0.5% by weight, of dairy-derived components, wherein the weight percentage is calculated relative to the total weight of the cream substitute. 【0021】 An amount of non-hydrolyzed pulse protein contained between 10% and 0.5% by weight, preferably between 1% and 8% by weight, for example between 1% and 5% by weight, more preferably between 1.2% and 4.5% by weight, wherein the degree of hydrolysis of the pulse protein is less than 5%, preferably less than 4%, more preferably less than 3%, - An amount of soluble fiber contained between 0.5% and 5% by weight, preferably between 2% and 4% by weight, - An amount of sugar between 0% and 20% by weight, - An amount of glucose and / or dextrose and / or fructose between 0% and 20% by weight, - An amount of vegetable fat between 1.5% and 5% by weight, and optionally - An additive selected from the group consisting of flavoring agents, colorants, stabilizers, thickeners, gelling agents, emulsifiers, bulking agents in an amount between 0.05% and 10% by weight: An ice cream containing the above, wherein the % by weight is calculated based on the total weight of the ice cream, the ice cream according to embodiment 8. 【0022】 The ice cream according to embodiment 10, wherein the amount of non-hydrolyzed pulse protein is between 1.0% and 5.0% by weight, for example between 0.8% and 4.5% by weight. 【0023】 12. An amount of non-hydrolyzed pulse protein contained between 10% and 0.5% by weight, preferably between 1% and 8% by weight, for example between 1% and 5% by weight, more preferably between 1.2% and 4.5% by weight, wherein the degree of hydrolysis of the pulse protein is less than 5%, preferably less than 4%, more preferably less than 3%, - An amount of fructose and / or glucose and / or sucrose between 0% and 4% by weight, - An amount of vegetable oil between 0% and 20% by weight, and optionally - An additive selected from the group consisting of flavoring agents, colorants, stabilizers, thickeners, gelling agents, emulsifiers, bulking agents in an amount between 0.05% and 10% by weight: A cooking cream containing the above, The cooking cream according to embodiment 8, wherein the weight % is calculated based on the total weight of the cooking cream. 【0024】 13. The cooking cream according to embodiment 12, wherein the amount of non-hydrolyzed pulse protein is between 1.0 wt% and 5.0 wt%, for example, between 0.84 wt% and 4.5 wt%. 【0025】 14. An amount of non-hydrolyzed pulse protein included between -0.5 wt% and 10 wt%, preferably between 1 wt% and 8 wt%, for example between 1 wt% and 5 wt%, more preferably between 1.2 wt% and 4.5 wt%, wherein the degree of hydrolysis of the pulse protein is less than 5%, preferably less than 4%, more preferably less than 3%, - An amount of sugar between -7 wt% and 15 wt%, - An amount of starch between -0 wt% and 5 wt%, - An amount of vegetable fat between -0 wt% and 5 wt%, and optionally - An amount of additives selected from spices, colorants, stabilizers, thickeners, gelling agents, emulsifiers, sweeteners, bulking agents between -0.05 wt% and 5 wt%, A milk dessert product comprising The milk dessert product according to embodiment 8, wherein the weight % is calculated based on the total weight of the milk dessert. 【0026】 15. The milk dessert product according to embodiment 14, wherein the amount of non-hydrolyzed pulse protein is between 1.0 wt% and 10.0 wt%, for example, between 3.28 wt% and 9 wt%, or between 1.0 wt% and 5.0 wt%. 【0027】 16. An amount of non-hydrolyzed pulse protein included between -0.5 wt% and 10 wt%, preferably between 1 wt% and 8 wt%, for example between 1 wt% and 5 wt%, more preferably between 1.2 wt% and 4.5 wt%, wherein the degree of hydrolysis of the pulse protein is less than 5%, preferably less than 4%, more preferably less than 3%, - An amount of sugar between -0 wt% and 15 wt%, - An amount of vegetable oil between -15 wt% and 30 wt%, and optionally Additives selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, fillers, and sweeteners in amounts ranging from 0.05% to 2% by weight: Whipped cream containing, The aforementioned weight percentage is calculated relative to the total weight of the whipped cream, as described in embodiment 8. 【0028】 17. The whipped cream according to embodiment 16, wherein the amount of non-hydrolyzed pulsed protein is between 1.0% by weight and 5.0% by weight, for example between 0.84% ​​by weight and 2.7% by weight. [Brief explanation of the drawing] 【0029】 [Figure 1] Figure 1 shows the viscosity of liquid creams containing or not containing 1%, 2%, 2.5%, 3%, 4%, and 5% of Pisane® C9. [Figure 2] Figure 2 shows the stability of liquid creams containing or not containing 1%, 2%, 2.5%, 3%, 4%, and 5% Pisane® C9. [Figure 3] Figure 3 shows the external characteristics after centrifugation. [Figure 4] Figure 4 shows the overrun of whipped liquid cream containing or not containing 1%, 2%, 2.5%, 3%, 4%, and 5% of Pisane® C9. [Figure 5] Figure 5 shows the foam hardness of whipped cream containing or not containing 1%, 2%, 2.5%, 3%, 4%, and 5% of Pisane® C9. [Figure 6] Figure 6 shows the viscosity of liquid creams containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. [Figure 7] Figure 7 shows the stability of liquid creams containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. [Figure 8]Figure 8 shows the external characteristics after centrifugation. [Figure 9] Figure 9 shows the overrun of whipped cream containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. [Figure 10] Figure 10 shows the foam hardness of whipped cream containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. [Figure 11] Figure 11 shows the stability of the liquid cream with and without inulin. [Figure 12] Figure 12 shows the overrun of whipped cream with and without inulin. [Figure 13] Figure 13 shows the foam hardness of whipped cream with and without inulin. [Figure 14] Figure 14 shows the hardness as a function of depth at various Pisane® C9 concentrations. [Figure 15] Figure 15 shows the hardness of frozen desserts as a function of depth at various protein concentrations. [Figure 16] Figure 16 shows the hardness of ice cream as a function of depth at various inulin concentrations. [Figure 17] Figure 17 shows the melting rates of ice cream at various inulin concentrations. 【0030】 Detailed explanation Before describing the methods of the present invention, it should be understood that the present invention is not limited to the specific methods, ingredients, products, or combinations described herein, as they may be modified. It should also be understood that the scope of the present invention is limited only by the appended claims, and therefore the terminology used herein is not intended to be restrictive. 【0031】 As used herein, the singular forms "a," "an," and "the" refer to both singular and plural objects unless the context clearly indicates the opposite. As used herein, the terms “comprising,” “comprise,” and “comprised of” are synonymous with “including,” “include,” or “containing,” and may include or be open-ended, further including or not excluding further elements or methods not described herein. As used herein, the terms “comprising,” “comprise,” and “comprised of” are inclusive of the terms “consisting of,” “consist,” and “consist of,” and further inclusive of the terms “consisting essentially of,” “consist essentially,” and “consist essentially of.” 【0032】 The description of a numerical range by endpoints includes all the numbers and fractions included in each range, as well as the endpoints themselves. 【0033】 When applied to measurable values ​​such as parameters, quantities, and durations, as used herein. The terms "about" or "approximately" mean, insofar as they are appropriate for the implementation of the present invention, that a variation of approximately ±20%, preferably ±10%, more preferably ±5%, and even more preferably ±1% or less from the specified value is included. The value indicated by the modifying phrase "about" or "approximately" should be understood as being specific and preferably described in itself. 【0034】 The terms “one or more” or “at least one,” for example, one or more elements of a group of elements, or at least one element, will be evident by further examples, but the terms include, in particular, any one of the elements, or any two or more of the elements, for example, three or more, four or more, five or more, six or seven or more of the elements, and up to all of the elements. 【0035】 All references cited herein are incorporated herein by reference in their entirety. In particular, all teachings of references specifically mentioned herein are incorporated herein by reference. 【0036】 Unless otherwise defined, all terms used in the disclosure of this invention, including technical and scientific terms, have meanings that are generally understood by those skilled in the art to which this invention pertains. For further guidance, definitions of terms are included to provide a clearer understanding of the teachings of this invention. 【0037】 Various aspects of the present invention are defined in more detail in the following sections. Each of the aspects defined in this manner may be combined with any other aspect unless explicitly stated otherwise. In particular, any feature shown to be preferred or advantageous may be combined with another or other feature shown to be preferred or advantageous. 【0038】 Throughout this specification, any reference to "one embodiment" or "an embodiment" refers to specific features, structures, or characteristics described in relation to the embodiment. This means that it is included in at least one embodiment of the specification. Therefore, in various parts of this specification, "in one embodiment" or "in one embodiment" means that it is included in at least one embodiment of the specification. The phrase "in an embodiment" does not necessarily refer to the same embodiment, but may relate to several embodiments described above as variations thereof. Furthermore, certain features, structures, or characteristics may be combined in any suitable manner in one or more embodiments, as will be apparent to those skilled in the art from this disclosure. Moreover, some embodiments described herein include some features included in other embodiments, but not others, and combinations of features from various embodiments fall within the scope of the invention and form various embodiments as understood by those skilled in the art. For example, any combination of the claimed embodiments may be used in any combination within the appended claims. 【0039】 Therefore, the following detailed description should not be considered limiting, and the scope of the invention is defined by the appended claims. 【0040】 Pulses are the dried seeds of legumes. The four most common pulses are beans, chickpeas, lentils, and peas. Lentils, as *Phaseolus vulgaris*, are represented by Beluga lentils, brown lentils, French green lentils, green lentils, and red lentils. Beans, as *Phaseolus vulgaris*, include adzuki beans, Anasazi beans, Appaloosa beans, and bay beans. Examples include Baby Lima Bean, Black Calypso Bean, Black Turtle Bean, Dark Red Kidney Bean, Great Northern Bean, Jacob's Cattle Trout Bean, Large Faba Bean, Large Lima Bean, Mung Bean, Pink Bean, Pinto Bean, Romano Bean, Scarlet Runner Bean, Tongue of Fire, White Kidney Bean, and White Navy Bean. Peas are represented by varieties such as Black-Eyed Pea, Green Pea, Marrowfat Pea, Pigeon Pea, Yellow Pea, and Yellow-Eyed Pea. Chickpeas, as Cicer Arietinum, are represented by varieties such as Chickpea and Kabuli. 【0041】 In preferred embodiments, pea protein is used. Dried peas contain 20-30% lysine-rich protein. Pea protein is a major storage protein composed of albumin and two globulins, legumin and bicillin, and can be dissolved and isolated relatively easily. Furthermore, these proteins are characterized by their high lysine content, which is deficient in many other proteins of plant origin. The solubility profile of pea protein isolates is similar to that of other leguminous plant proteins, characterized by high solubility at alkaline pH, minimum solubility at the isoelectric point, and moderate solubility in acidic media. They are characterized by relatively good emulsifying activity. 【0042】 Pea protein can be prepared in three forms: pea flour, pea protein concentrate, and pea protein isolate. Pea flour is produced by dry grinding of hulled peas. Pea protein concentrate can be produced using the acid leaching procedure conventionally used for soy protein concentrate production, but the dry separation method is more economical. Pea protein isolate is produced by a wet processing method. 【0043】 Proteins and starches in non-oilseed legumes such as peas can be efficiently fractionated by dry milling and air classification. Fine milling produces a powder containing aggregates of particles distinguished by size and density. Air classification of such powder separates the protein (fine fraction) from the starch (coarse fraction). In this drying process, whole or hulled peas are milled in a pin mill to produce a very fine powder. During milling, the starch granules remain relatively untouched, while the protein matrix is ​​broken down into fine particles. Care must be taken during milling to avoid damage to the starch granules. The powder is classified in a spiral airflow into a fine fraction containing approximately 75% of the total protein but only 25% of the total mass, and a coarse fraction containing the majority of the starch granules. The starch and protein fractions are separated in an air classifier based on differences in mass and size. The coarse fraction can be separated from the fine fraction by centrifugation and transported to a coarse fraction duct. Fine fractions are transported to an air cyclone along with air. After grinding, some protein bodies still adhere to the starch granules, and some starch is embedded in the protein matrix. The levels of adhered protein bodies and aggregated starch and protein can be reduced by repeated pin milling and air classification. In this double-pass process, a yield of 33-35% total protein fraction (56% protein content, dry basis, Nx6.25) was obtained from peas with an original protein content of approximately 25%. 【0044】 High-concentration protein fractions (protein isolates) and protein concentrates from peas can be prepared by wet processing. Protein separation is primarily based on protein solubilization and subsequent isoelectric focusing for recovery. 【0045】 The isoelectric focusing precipitation process for protein isolate preparation involves grinding peas, followed by solubilization of the protein in water, alkali, or acid; then centrifugation to remove insoluble components. The solubilized protein is then precipitated at the isoelectric pH. The precipitated protein curd is recovered by centrifugation or sieving. The curd is dried as is to obtain isoelectric focusing protein isolates, or it is neutralized and dried to obtain cationic protein isolates. 【0046】 The total protein content (represented as N6.25) of the protein isolate is, on a dry basis, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, for example, between 70% and 99%, preferably between 80% and 95%, and more preferably between 80% and 90%. In a preferred embodiment, pea protein isolates are used. Pea protein isolates are commercially available. For example, Pisane® is a series of pea protein isolates extracted from yellow peas and is a commercially available product from Cosucra Groupe Warcoing (BE). Pisane® products contain about 80-90% pea protein on a dry basis (DM). In a preferred embodiment, the pea protein for use in the present invention is Pisane® C9, obtained from Cosucra. Pisane® C9 typically contains 84–88% pea protein based on the dry weight of the isolate. If the dry weight content of the isolate is at least 93%, this corresponds to an actual pea protein content of at least 78.12 to at least 81.84 weight percent, which is close to the generally accepted amount of approximately 80–83 weight percent of the isolate. Another source of pea protein isolate is Nutralys® S85F, commercially available from Roquette Freres (FR). 【0047】 According to another embodiment, another source of pulsed protein isolates, such as those derived from broad bean protein isolates, can be used. 【0048】 According to one preferred embodiment of the present invention, the cream substitute comprises at least one soluble plant fiber. 【0049】 Preferably, the plant-derived soluble fiber is selected from the group consisting of fructans such as inulin, gluco-oligosaccharides (GOS), isomaltoligosaccharides (IMO), galactooligosaccharides (TOS), pyrodextrin, polydextrose, branched maltodextrin, indigestible dextrin, and soluble oligosaccharides derived from oily plants or protein-producing plants. 【0050】 As used herein, the term “inulin” refers to a mixture of fructose oligosaccharides and / or polysaccharides that may have terminal glucose. Inulin belongs to a class of fibers known as fructans. In one embodiment, inulin can be represented by the general formula GFn and / or Fm, depending on the terminal carbohydrate unit, where G represents a glucose unit, F represents a fructose unit, n is an integer representing the number of fructose units linked to terminal glucose, and m is an integer representing the number of fructose units linked to each other in the carbohydrate chain, preferably n is at least 2 and m is at least 2. The inulin used in the present invention includes inulin with terminal glucose, also called alpha-D-glucopyranosyl-[beta-D-fructofuranosyl](n-1)-D-fructofuranosyl, and inulin without glucose, also called beta-D-fructopyranosyl-[D-fructofuranosyl](n1)-D-fructofuranosyl. Inulin for use in the present invention may also include branched inulin. Inulin for use in the present invention may also include hydrolysis products of inulin such as fructooligosaccharides (FOS) (also called oligofructose), which are fructose oligomers having 20 or fewer DPs, and they may also include fructooligosaccharides synthesized from sucrose that end with terminal glucose having 3-5 DPs. Preferably, the fructooligosaccharides have an average number of DPs from at least 3 to a maximum of 7. Suitable sugar chains of plant-derived inulin for use in the present invention may have DPs in the range of 2 to about 100. Inulin may be a liquid or powder product. 【0051】 The use of soluble fiber in cream substitutes may be done as a fiber source for nutritional value or to improve the quality of the cream substitute in terms of firmness, stability, or creamy texture. 【0052】 The cream substitute may be in liquid or powder form. The cream substitute may be in the form of ice cream, whipped cream, cooking cream, or a milk dessert substitute, preferably a milk dessert substitute made without lactic acid bacteria. 【0053】 Other ingredients: The cream substitute may contain at least one protein and at least one fat and / or one carbohydrate. 【0054】 Fatty components can take the form of liquid or solid, and include, for example, animal fats (butter, lard, animal fat, chicken fat, and fish oil), cocoa butter and cocoa butter substitutes, lauric oil (coconut, palm kernel), olive oil, palm oil, rapeseed (canola) oil, soybean oil, sunflower seed oil, other vegetable oils or single-cell oils; hydrogenated or unhydrogenated; and combinations thereof. 【0055】 The carbohydrate components may be in liquid or solid form and may include, for example, starch and maltodextrin from corn, tapioca, wheat, or peas, glucose, fructose, saccharose, monosaccharides, and disaccharides. 【0056】 The protein component, in liquid or solid form, may be, in addition to pulsed protein, casein, caseinate, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds, for example. 【0057】 Additives such as flavorings, colorings, stabilizers, thickeners, gelling agents, emulsifiers, fillers, and sweeteners may also be present in the cream substitute. 【0058】 As used herein, “unhydrolyzed” protein is equivalent to “untreated” protein, meaning the protein has not been subjected to a hydrolysis process. However, small amounts of hydrolyzed protein may be present in the source of the unhydrolyzed protein, or added to the formulation, such as additional amino acids, including leucine, isoleucine, glutamine, arginine, or dipeptides. 【0059】 According to another embodiment, untreated proteins may have a degree of hydrolysis (DH) of 5% or less, preferably 4%, 3%, 2%, 1.9%, 1.8%, 1.7%, 1.6%, 1.5%, 1.4%, 1.3%, 1.2%, 1.1%, or 1% or less. According to another embodiment, the degree of hydrolysis of pulsed proteins is less than 2%. 【0060】 As used herein, the term “dairy-free” encompasses products that are substantially free of all dairy-derived ingredients. Preferably, the term includes products in which dairy-derived ingredients are not actively added during processing or preparation, and therefore only trace amounts of dairy-derived ingredients are present in the product. 【0061】 Typically, cream substitutes will contain less than approximately 1% by weight of dairy-derived ingredients, for example, 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or 0.1% by weight or less. 【0062】 In a first aspect of the present invention, the cream substitute contains untreated (non-hydrolyzed) pulsed protein in an amount between 0.5% and 10% by weight, or between 0.42% and 9% by weight, relative to the total weight of the cream substitute, at least 0.5% by weight, at least 0.6% by weight, at least 0.7% by weight, at least 0.8% by weight, at least 0.9% by weight, at least 1.0% by weight, at least 1.1% by weight, at least 1.2% by weight, at least 1.3% by weight, at least 1.4% by weight, at least 1.5% by weight, at least 1.6% by weight, at least 1.7% by weight, and less At least 1.8% by weight, at least 1.9% by weight, at least 2.0% by weight, at least 2.1% by weight, at least 2.2% by weight, at least 2.3% by weight, at least 2.4% by weight, at least 2.5% by weight, at least 2.6% by weight, at least 2.7% by weight, at least 2.8% by weight, at least 2.9% by weight, at least 3.0% by weight, at least 3.1% by weight, at least 3.2% by weight, at least 3.3% by weight, at least 3.4% by weight, at least 3.5% by weight, at least 3.6% by weight, at least 3.7% by weight, at least 3.8% by weight, At least 3.9% by weight, at least 4.0% by weight, at least 4.1% by weight, at least 4.2% by weight, at least 4.3% by weight, at least 4.4% by weight, at least 4.5% by weight, at least 4.6% by weight, at least 4.7% by weight, at least 4.8% by weight, at least 4.9% by weight, at least 5.0% by weight, and up to 10% by weight, up to 9.9% by weight, up to 9.8% by weight, up to 9.7% by weight, up to 9.6% by weight, up to 9.5% by weight, up to 9.4% by weight, up to 9.3% by weight, up to 9.2% by weight, up to 9.1% by weight, up to 9.0% by weight, and up to 8.9% by weight. Weight%, 8.8% max, 8.7% max, 8.6% max, 8.5% max, 8.4% max, 8.3% max, 8.2% max, 8.1% max, 8.0% max, 7.9% max, 7.8% max, 7.7% max, 7.6% max, 7. 5 wt%, 7.4 wt% max, 7.3 wt% max, 7.2 wt% max, 7.1 wt% max, 7.0 wt% max, 6.9 wt% max, 6.8 wt% max, 6.7 wt% max, 6.6 wt% max, 6.5 wt% max, 6.4 wt% max, 6.3 wt% max, 6.2 wt% max, 6.It is included in an amount between 1% by weight, up to a maximum of 6.0% by weight, preferably 0.5% to 7.5% by weight, preferably 0.84% ​​to 2.7% by weight, preferably 0.84% ​​to 4.5% by weight, or 0.7% to 5.0% by weight, or more preferably 2.1% to 2.7% by weight, 0.84% ​​to 2.7% by weight, or more preferably between 3.28% to 9% by weight. 【0063】 In one embodiment, the amount of soluble fiber in the cream substitute is between 0.5% by weight and 5.0% by weight, preferably between 1.0% by weight and 4% by weight, preferably up to 2.0% by weight, up to 3.0% by weight, up to 4.0% by weight, up to 5.0% by weight and at least 0.5% by weight, at least 1.0% by weight, at least 1.5% by weight, at least 2.0% by weight, at least 2.5% by weight, at least 3.0% by weight, at least 3.5% by weight, and at least 4.0% by weight. 【0064】 In one embodiment, the pH of the cream substitute is between 6 and 8, more preferably between 6.5 and 7.5. 【0065】 In a preferred embodiment, the cream substitute is ice cream. The viscosity of the ice cream is between 100 cps and 1000 cps, preferably between 200 cps and 800 cps, and more preferably between 300 cps and 600 cps. The viscosity of the ice cream is at least 100 cps, at least 200 cps, at least 300 cps, at least 400 cps, at least 500 cps, at least 600 cps and up to 1000 cps, up to 900 cps, up to 800 cps, and up to 700 cps. 【0066】 The time it takes for ice cream to completely melt is between 150 and 360 minutes, preferably between 170 and 320 minutes, and more preferably between 200 and 300 minutes. The time it takes for ice cream to completely melt is at least 150 minutes, at least 160 minutes, at least 170 minutes, at least 180 minutes, at least 190 minutes, at least 200 minutes, at least 210 minutes, at least 220 minutes, at least 230 minutes, at least 240 minutes, at least 250 minutes, at least 260 minutes, at least 270 minutes, and at most 360 minutes, at most 350 minutes, at most 340 minutes, at most 330 minutes, at most 320 minutes, at most 310 minutes, at most 300 minutes, at most 290 minutes, and at most 280 minutes. 【0067】 The hardness of the ice cream (measured at a depth of 15 mm) is between 200 g and 1000 g, preferably between 300 g and 800 g, and more preferably between 400 g and 700 g. The hardness (measured at a depth of 15 mm) is at least 200 g, at least 250 g, at least 300 g, at least 400 g, at least 450 g, at least 500 g, at least 550 g, at least 600 g, at least 650 g, and at most 1000 g, at most 950 g, at most 900 g, at most 850 g, at most 800 g, at most 750 g, and at most 700 g. 【0068】 In a preferred embodiment, the cream substitute is cooking cream. The viscosity of the cooking cream is between 50 cps and 1000 cps, preferably between 150 cps and 800 cps, and more preferably between 300 cps and 600 cps. The viscosity of the cooking cream is at least 50 cps, at least 100 cps, at least 150 cps, at least 200 cps, at least 250 cps, at least 300 cps, at least 350 cps, at least 400 cps, at least 450 cps, at least 500 cps, at least 550 cps, and also up to 1000 cps, up to 950 cps, up to 900 cps, up to 850 cps, up to 800 cps, up to 750 cps, up to 700 cps, up to 650 cps, and up to 600 cps. 【0069】 The stability of the fat phase is at least 75%, preferably at least 85%, and more preferably 100%. The precipitate is at most 5%, at most 3%, or 0%. 【0070】 In a preferred embodiment, the cream substitute is a milk dessert substitute. In one embodiment, the milk dessert substitute is made without sugar, and more preferably in the presence of a sweetener. 【0071】 The hardness of the milk dessert substitute is between 25g and 100g, preferably between 35g and 80g, and more preferably between 40g and 75g. The hardness of the milk dessert substitute is at least 25g, at least 30g, at least 35g, at least 40g, at least 45g, at least 50g, at least 55g and up to 100g, up to 95g, up to 90g, up to 85g, up to 80g, up to 75g, up to 70g, up to 65g, and up to 60g. 【0072】 The elasticity of the milk dessert substitute is between 25% and 60%, preferably between 30% and 55%, and more preferably between 40% and 50%. 【0073】 In a preferred embodiment, the cream substitute is whipped cream. The whipped cream has an overrun that is between 150% and 250%, preferably between 175% and 225%, and more preferably between 185% and 215%. The hardness of the whipped cream is between 25g and 100g, preferably between 35g and 85g, and more preferably between 45g and 75g. The amount of whipped cream is at least 25g, at least 30g, at least 35g, at least 40g, at least 45g, at least 50g, at least 55g and up to 100g, up to 95g, up to 90g, up to 85g, up to 80g, up to 75g, up to 70g, up to 65g, and up to 60g. The viscosity of the whipped cream is between 50cps and 1000cps, preferably between 150cps and 800cps, and more preferably between 300 and 600cps. The viscosity of the whipped cream is at least 50 cps, at least 100 cps, at least 150 cps, at least 200 cps, at least 250 cps, at least 300 cps, at least 350 cps, at least 400 cps, at least 450 cps, at least 500 cps, at least 550 cps and up to 1000 cps, up to 950 cps, up to 900 cps, up to 850 cps, up to 800 cps, up to 750 cps, up to 700 cps, up to 650 cps, and up to 600 cps. 【0074】 This specification further describes, in particular, the later embodiments or combinations of embodiments presented below as numbered descriptions. 【0075】 1. A cream substitute containing untreated pulsed protein in an amount between 0.5% and 10% by weight, more preferably between 0.5% and 7.5% by weight, and even more preferably between 0.5% and 5% by weight, relative to the total weight of the cream substitute. 【0076】 2. The cream substitute as described in Description 1, wherein pulse protein is the main protein present in the cream substitute, and the cream substitute may contain proteins selected from caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds, but in smaller amounts than pulse protein, and the pulse protein is the main protein present in the cream substitute, and the other proteins are selected from caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds. 【0077】 3. The cream substitute described in description 1 or 2, wherein the pulsed protein has not been subjected to a hydrolysis process. 【0078】 4. A cream substitute according to any one of descriptions 1 to 3, wherein the pulse protein has a degree of hydrolysis of 5% or less, preferably 4% or less, and preferably 3% or less. 【0079】 5. A cream substitute as described in any one of descriptions 1-4, wherein the cream substitute comprises a pulse selected from lentils, beans, peas, chickpeas, and combinations thereof. 【0080】 6. A cream substitute according to any one of descriptions 1 to 5, wherein the cream substitute comprises soluble fiber selected from inulin, gluco-oligosaccharides (GOS), isomalt-oligosaccharides (IMO), galactooligosaccharides (TOS), pyrodextrin, polydextrose, branched maltodextrin, indigestible dextrin, and soluble oligosaccharides, derived from oily plants or protein-producing plants, preferably the soluble fiber is selected from inulin and FOS, and more preferably the preferred source of fiber is derived from chicory root. 【0081】 7. A cream substitute according to any one of descriptions 1 to 6, comprising pulse protein as the sole source of plant-based protein, preferably with pulse protein being the sole source of protein. 【0082】 8. A cream substitute according to any one of descriptions 1 to 7, wherein the cream substitute does not contain dairy components, that is, substantially does not contain dairy-derived components, preferably no dairy-derived components are added to the cream substitute, and less than 1% by weight, for example less than 0.9% by weight, 0.8% by weight, 0.7% by weight, 0.6% by weight, 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, or 0.1% by weight or less of dairy-derived components are present in the cream substitute. 【0083】 9. A cream substitute according to any one of descriptions 1 to 8, wherein the preferred pulse protein is pea protein, more preferably a pea protein isolate. 【0084】 10. Use of any one of the cream substitutes described in any one of descriptions 1 to 9 for making a substitute for ice cream, whipped cream, cooking cream, or milk dessert, preferably a milk dessert substitute made without lactic acid fermentation. 【0085】 11. A cream substitute, more specifically ice cream, comprising, in an amount between 0.5% to 10% by weight, more preferably 0.6% to 7.5% by weight, and even more preferably 0.7% to 5.0% by weight, untreated pulsed protein (pulsed protein is the main protein present in the cream substitute), caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds; and preferably an amount between 0.5% and 5.0% by weight, soluble fiber. 【0086】 12. A cream substitute used in the manufacture of ice cream, as described in any one of descriptions 1-9 and 11. 【0087】 13. Ice cream containing any cream substitute described in any one of descriptions 1-9 and the following: -Soluble fibers in amounts between 0.5% by weight and 5% by weight, - Sugars in amounts from 0% to 20% by weight, - Glucose and / or dextrose and / or fructose in amounts from 0% to 20% by weight, -1.5% to 5% by weight of vegetable fat, and optionally Additives selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, and bulking agents in amounts ranging from -0.05% to 10% by weight. 【0088】 14. Viscosity between 100 cps and 1000 cps; time to completely melt between 150 and 360 minutes; and / or hardness (measured at a depth of 15 mm) between 200 g and 1000 g. Ice cream as described in Description 13. 【0089】 15. A cream substitute used to make cooking cream, as described in any one of descriptions 1-9. 【0090】 16. Cooking creams, including any cream substitute described in any one of descriptions 1 through 9 and the following: -Fructose and / or glucose and / or saccharose in amounts from 0% to 4% by weight, - 0% to 20% by weight of vegetable oil, and optionally Additives selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, and bulking agents in amounts ranging from -0.05% to 10% by weight. 【0091】 The cooking cream according to claim 16, having a viscosity between 17.50 cps and 1000 cps, a fat phase of more than 75%, and / or a precipitate phase of less than 5%. 【0092】 18. A cream substitute according to any one of claims 1 to 9, used to make a milk dessert substitute. 【0093】 19. Milk dessert substitutes including any cream substitute described in any one of descriptions 1-9, and further including the following: -7% to 15% by weight of sugar, - Starch in amounts from 0% to 5% by weight, - 0% to 5% by weight of vegetable fat, and optionally Additives selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, sweeteners, and bulking agents in amounts ranging from -0.05% to 5% by weight. 【0094】 20. A milk dessert substitute as described in Description 19, having a hardness between 25g and 100g; and / or elasticity between 25% and 60%. 【0095】 21. A cream substitute used to make whipped cream, as described in any one of descriptions 1-9. 【0096】 22. Whipped cream containing any of the cream substitutes listed in any one of descriptions 1-9, plus the following: -Sugars in amounts from 0% to 15% by weight, -15% to 30% by weight of vegetable oil, and optionally Additives selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, fillers, and sweeteners in amounts ranging from -0.05% to 2% by weight. 【0097】 23. Whipped cream as described in Description 22, wherein the overrun is between 150% and 250%; the hardness at the highest overrun is between 25g and 100g; and / or the viscosity before whipping is between 50cps and 1000cps. 【0098】 24. Use of pulsed proteins to replace milk proteins in cream substitutes. 【0099】 25. Use as described in description 24, where substantially all milk proteins are replaced with pulse proteins. [Examples] 【0100】 The protocols used in the following examples (unless otherwise specified) viscosity Viscosity was measured using a Brookfield RVT viscometer at a speed of 50 on spindles 1, 2, or 3, depending on the viscosity. 【0101】 Viscosity is measured in a 500 ml beaker containing enough liquid to immerse the probe. Viscosity is expressed in centipoise (cps). 【0102】 For frozen desserts that do not contain dairy ingredients, viscosity is measured after thawing in the refrigerator overnight and then homogenizing the thawed product with a spoon. 【0103】 Stability of liquids or foams Place 25 ml of cooking cream into a 30 ml centrifuge tube and centrifuge at 1800 G for 10 minutes. 【0104】 Stability is assessed by either the percentage of the precipitate's weight or the percentage of the height of the different phases. Individual phases, measured with a ruler, are shown as percentages. 【0105】 taste Taste is evaluated by sensory analysis of a trained panel. 【0106】 pH measurement The pH of the cream substitute is measured in a 30 ml beaker at room temperature using a Mettler Toledo InLab Solids Pro-ISM probe with a Knick Portavo instrument. 【0107】 hardness Hardness is measured using a Lloyd Model TA1 texture analyzer. The firmness of the whipped cream was measured using these parameters: - Probe: 35mm grid, - Compression test: Holding time 15 mm (speed: 3 mm / sec), holding for 30 seconds, returning to zero (2 mm / sec). Hardness is measured in grams of maximum force (after compression of 15 mm). The hardness of the frozen ice cream was measured using these parameters after 1, 2, 5, 10, and 15 seconds: -5mm probe pick compression test, A speed of -1 mm / second. Hardness is measured in grams of maximum force (after depths of 1, 2, 5, 10, and 15 mm). The hardness of the milk dessert substitute was measured using these parameters: - Compression test using a 25mm probe cylinder, -0.5 mm / second speed Stopped after -15mm. A 40ml bottle (28mm in diameter, 70mm in height) is used for measurement. Hardness is the average force (g) during holding times of 8 and 30 seconds. 【0108】 color Color is determined using a ChromaMeter MINOLTA CR-5 in Petri dish mode. 1 is the theoretical limit for significantly distinguishing between reference and sample. ΔE * ab is L * a * b * The color difference between two objects is represented according to three points in the color space (L: lightness, a: color range between green and red, b: color range between yellow and blue). A chromameter provides the values ​​of L, a, and b, and uses a specific formula to calculate ΔE * an eye is obtained. 【0109】 elasticity Elasticity was measured using the Lloyd Model TA1 texture analyzer. The elasticity of the milk dessert was measured as follows: Compression test using a probe cone at -45°C. -30 second holding time, -Speed: 1mm / s (20mm) Elasticity is calculated as follows: (Maximum force / Force after holding time) * 100 (%). 【0110】 Determination of complete melting time Melting test: Place 500ml of frozen ice cream on a grid at room temperature. Then, weigh the melting ice cream every 10 minutes until it has completely thawed. 【0111】 Evaluate the visible progression of melting. Record the time to complete melting. 【0112】 Overrun Overrun is the ratio of the weight of cream before whipping to the weight of cream after whipping for the same volume, and is expressed as a percentage. 【0113】 The overrun of whipped cream is measured as follows: Tare a 200ml snap cap (P1 is also abbreviated as W1), then fill it completely with cream and record the weight (P2 is also abbreviated as W2). Next, put 500ml of cream into the bowl of a Kenwood food processor and whip until the desired texture is obtained (overrun is measured after 1, 2, 3, 4, and 5 minutes of whipping). Next, fill a snap cap completely with whipped cream and record the weight (P3 is also abbreviated as W3). Overrun = (100 * weight before whisking / weight after whisking) - 100 (expressed as a percentage) Overrun = (100 * (W2 - W1) / (W3 - W1)) - 100 (expressed as a percentage) 【0114】 Example 1: Several examples of cream substitutes 1.1. Whipped cream, Product A The ingredients are shown in Table 1. 【0115】 Preparation: Measure the water using an Inox beaker. Blend all the dry ingredients and disperse them in the water using a standard helix. Then add the oil and mix. Heat the mixture to 60°C while stirring, then homogenize it using an UltraTurrax at speed 4 for 1 minute. Next, heat the mixture to 90°C while stirring. Finally, cool the mixture to 20°C while stirring and store in the refrigerator overnight. 【0116】 [Table 1] 【0117】 result The results are shown in Table 2. Product A was compared to a commercially available product made from soybeans without milk. 【0118】 [Table 2] 【0119】 1.2. Cooking cream, Product B The ingredients are shown in Table 3. 【0120】 Preparation: Blend all dry ingredients and disperse them in water. Add the oil while mixing. Adjust the pH to 7.0 with a citric acid solution. Sterilize the mixture in a heat plate heat exchanger and homogenize at 70-75°C and 50 / 150 bar. Sterilization is carried out at 140°C for 5 seconds. Finally, cool the mixture to 20-25°C and fill into bottles under sterile conditions. 【0121】 [Table 3] 【0122】 result 【0123】 [Table 4] 【0124】 1.3. Frozen dessert, product C The ingredients are shown in Table 5. 【0125】 Preparation: Mix all dry ingredients together, then add them to 45-50°C water along with glucose syrup and melted fat. Homogenize the mixture at 60°C and 180 bar. Pasteurize the mixture at 85°C for 30 seconds in a heat plate heat exchanger. Cool the preparation at 5°C while stirring for 18 hours. Finally, freeze the mixture in a continuous freezer and fill for storage at -20°C. 【0126】 [Table 5] 【0127】 result The results are shown in Table 6. 【0128】 [Table 6] 【0129】 The viscosity of this product was measured before overrunning and freezing. After 180 minutes, the ice cream had melted, and the melted product (i.e., the dissolved product) was completely liquid and homogeneous. 【0130】 1.4. Dessert cream, Product D All components are shown in Table 7. 【0131】 Preparation: The pea protein isolate is dispersed in water using an anti-lamp helix. Oil is added while mixing, and the mixture is homogenized in an Ultraturax at speed 4 for 2 minutes. The mixture is degassed using a Stefan (vacuum the solution at 3000 rpm). Sodium hexametaphosphate is then added, and the pH of the mixture is adjusted to 6.70 with citric acid solution. All remaining dry components are blended in while mixing at 750 rm, and dispersed in the mixture. The mixture is then heated to 80°C and held at 80°C for 10 minutes while mixing. Finally, the mixture is cooled to 25°C while mixing and filled into pots for storage at 4°C. 【0132】 [Table 7] 【0133】 result The results are shown in Table 8. Product D was compared to a commercially available product made from soybeans without milk. 【0134】 [Table 8] 【0135】 1.5. Yogurt, Product E All components are shown in Table 9. 【0136】 Preparation: The process is divided into three parts: - Part 1: Disperse the pea protein isolate and calcium in water. Then add the fat and adjust the pH to 7.0 with lactic acid. Homogenize the mixture at 50 / 150 bar, 70-75°C, and heat at 90°C for a few seconds. Finally, cool the mixture and store at 4°C if necessary. - Part 2: Disperse the remaining ingredients (sugar, pectin, salt) and heat to 60°C. Next, homogenize the mixture and heat to 90°C for a few seconds. Finally, cool the mixture to 45°C. - Part 3: Add the culture medium (reactivated) to the solution and incubate at 45°C until pH 4.6 is reached. Next, cool the yogurt, add the flavoring and fruit preparation, and homogenize the mixture. Fill into pots and store at 4°C. 【0137】 [Table 9] 【0138】 result: The hardness of the yogurt is 55.30g. 【0139】 Example 2: Whipped cream without dairy ingredients 2.1. Reference cream containing 2.5% pea protein isolate. All components are shown in Table 10. 【0140】 Preparation: The fat is melted at 50°C, and a formulation is made with all the dry components. The water is heated to 50°C, the formulation is dispersed in the water (1200 rpm), heated to 90°C (800 rpm), and cooled to 80°C. Homogenization is performed at 150 bar (50 / 100), and then cooled to 10°C. 【0141】 [Table 10] 【0142】 protocol: The protocol is as described above. 【0143】 2.2. Liquid cream containing pea protein Pisane® C9 in various concentrations. All components are shown in Table 11 (g). 【0144】 [Table 11] 【0145】 2.2.1. result Analysis of liquid cream -General properties 【0146】 [Table 12] 【0147】 -viscosity Figure 1 shows the viscosities of liquid creams containing or not containing 1%, 2%, 2.5%, 3%, 4%, and 5% of Pisane® C9. 【0148】 -Stability Figure 2 shows the stability of liquid creams containing or not containing Pisane® C9 at concentrations of 1%, 2%, 2.5%, 3%, 4%, and 5%. The dashed lines indicate the limits of the acceptable stability range. Pisane® C9 concentrations between 2% and 4% improve the stability of the cream. 【0149】 Figure 3 shows the characteristics of the liquid cream after centrifugation. In the absence of protein, water is released after centrifugation of the liquid cream. When Pisane® C9 is added, water is not released, but a small amount of the upper phase is released. Stability increases with the concentration of Pisane® C9. 【0150】 Analysis of whipped cream - Overrun Figure 4 shows the overruns of whipped liquid cream with or without Pisane® C9 at concentrations of 1%, 2%, 2.5%, 3%, 4%, and 5%. The trial without Pisane® C9 has the largest overrun (over 400%). In the trials with Pisane® C9, the maximum overrun is between 270% and 229%. The maximum overrun decreases slightly with protein concentration. In the trials with 1 to 2% Pisane® C9, the maximum overrun is reached after 5 minutes, but at higher concentrations, the maximum is reached after 2 minutes. 【0151】 - Foam hardness Figure 5 shows the foam hardness of whipped cream containing or not containing 1%, 2%, 2.5%, 3%, 4%, and 5% of Pisane® C9. 【0152】 -taste 【0153】 [Table 13] 【0154】 conclusion The optimal concentration of Pisane® C9 is between 2.5% and 3% by weight (i.e., equivalent to 2.1% to 2.7% by weight of untreated pea protein). The presence of Pisane® C9 is advantageous in the following ways: - Good emulsification of liquid cream - Good texture of whipped cream (fine and smooth) - Good stability of liquid cream 【0155】 2.3. Comparison of pulse proteins from different sources All components are shown in Table 14 (g). 【0156】 [Table 14] 【0157】 The protein content (on a dry basis) of each pulsed protein used is shown below: 【0158】 [Table 15] 【0159】 2.3.1. result Analysis of liquid cream -General properties 【0160】 [Table 16] 【0161】 -viscosity Figure 6 shows the viscosity of liquid creams containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. The viscosity of the liquid creams is acceptable with 1% and 2.5% Nutralys® S85F or broad bean protein. The values ​​achieved are close to the viscosity of the cream using Pisane® C9 at the same concentration. The viscosity of Nutralys® S85F and broad bean protein increases significantly at 5%. 【0162】 -Stability Figure 7 shows the stability of liquid creams containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. The dashed line indicates the limit of the acceptable stability range. 【0163】 Figure 8 shows the external characteristics after centrifugal separation. 【0164】 Analysis of whipped cream - Overrun Figure 9 shows the overrun of whipped cream containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. 【0165】 - Foam hardness Figure 10 shows the foam hardness of whipped cream containing 2.5% Pisane® C9; 1%, 2.5%, and 5% Nutralys® S85F; and 1%, 2.5%, and 5% broad bean protein. 【0166】 -taste 【0167】 [Table 17] 【0168】 2.3.2. conclusion This application may use Pisane® C9, Nutralys® S85F, and broad bean protein. The recommended dosage is the same for all proteins, i.e., approximately 2.5% by weight (equivalent to approximately 2.1% to 2.25% by weight of untreated pea protein for Pisane® C9, a minimum of 2.1% by weight of pea protein for Nutralys® S85F, and 2.1% or more by weight of pea protein for broad bean protein isolate). At this concentration, the overrun profile and optimal stability are the same for all proteins. Furthermore, for taste and texture, a concentration of approximately 2.5% by weight is the best compromise for all proteins between foam density, plant flavor, and texture. 【0169】 2.4. Replace maltodextrin with inulin (soluble fiber) as an alternative dry matter source. In this experiment, maltodextrin (a digestible carbohydrate, not a water-soluble fiber) is replaced with inulin (a dietary fiber, e.g., Fibrulin® Instant) while maintaining the same dry matter ratio. Since replacing maltodextrin with inulin dietary fiber does not substantially alter the product, it is an interesting alternative from a health perspective. 【0170】 All components are shown in Table 18 (g). 【0171】 [Table 18] 【0172】 2.4.1. result Analysis of liquid cream -General properties 【0173】 [Table 19-1] 【0174】 Figure 11 shows the stability of the liquid cream with and without inulin. The liquid cream is stable with either maltodextrin or inulin. The viscosity of the liquid cream with inulin is lower, but still within acceptable limits. The stability of the liquid cream with inulin is slightly lower, but still within acceptable limits (less than 3% precipitate). 【0175】 Analysis of whipped cream - Overrun Figure 12 shows the overrun of whipped cream with and without inulin. The overrun is similar for whipped cream containing maltodextrin and whipped cream containing inulin. 【0176】 - Foam hardness Figure 13 shows the difference in foam hardness between whipped cream with and without inulin. 【0177】 -taste 【0178】 [Table 19-2] 【0179】 2.4.2. conclusion The results for maltodextrin and inulin are very similar. 【0180】 Fibruline® Instant can be substituted for dextrin in this application. The viscosity of the cream will be lower, the texture of the whipped cream will be less pronounced, but the vegetable flavor will be reduced. 【0181】 Example 3: Dairy-free cooking cream 3.1 Reference cooking cream containing 2.5% pea protein isolate. All components are shown in Table 20 (g). 【0182】 Preparation: The formulation is made from all dry ingredients and dispersed in water. Add the oil and mix again. Adjust the pH to 7.0 with citric acid solution. Heat the formulation to 60°C while mixing (Ultraturax speed 4 for 1 minute), then heat to 90°C and hold for 30 seconds while mixing. Cool the product to 20-25°C while mixing and pour into sterile bottles under sterile conditions. 【0183】 [Table 20] 【0184】 3.2 Cooking cream containing different concentrations of pea protein Pisane® C9. All components are shown in Table 21 (g). 【0185】 [Table 21] 【0186】 protocol: The protocol is as described above. 【0187】 3.2.1 result 【0188】 [Table 22] 【0189】 3.2.2 conclusion The optimal viscosity for cooking cream is between 2.5% and 3% by weight of Pisane® C9 (i.e., equivalent to approximately 2.1% to 2.7% by weight of untreated pea protein). 【0190】 The concentration of Pisane® C9 does not affect its stability at 25°C or 72°C. 【0191】 The optimal flavor profile is 2.5% by weight of Pisane® C9, which provides a good balance of botanical flavor, texture, and creaminess. 【0192】 In the present application, Pisane (trademark) C9 can be added in an amount of 1% to 3% by weight (i.e., corresponding to untreated faba bean protein between about 0.80% and about 2.5% by weight). 【0193】 3.3 Dairy-free cooking cream containing pulse proteins of different origins All components are shown in Table 23 (g). 【0194】 【Table 23】 【0195】 Protocol: The protocol is as described above. 【0196】 3.3.1 result 【0197】 【Table 24】 【0198】 3.3.1 conclusion In the present application, Pisane (trademark) C9, Nutralys (registered trademark) S85F and pea protein can be used. The recommended dosage of the three protein isolates is the same, i.e., 2.5% by weight. 【0199】 Example 4: Dairy-free dessert cream 4.1 A dessert cream containing 3.9% pea protein and free of dairy ingredients. All components are shown in Table 25. 【0200】 Preparation: Disperse Pisane (trademark) C9 in water using an anti-lamp helix and add it to the oil while mixing. Homogenize using an Ultaturrax at speed 4 for 2 minutes. Degas the solution with Stephan (solution at 3000 rpm in vacuum), add SHMP, and adjust the pH to 6.70 with citric acid (50% solution). Make the formulation with the remaining dry ingredients. Disperse the formulation in the solution at 750 rpm and heat to 80 °C. Maintain the formulation at 80 °C for 10 minutes while mixing, then pour into a pot while cooling to 25 °C (while mixing) and store at 4 °C. 【0201】 【Table 25】 【0202】 4.2 Dessert cream containing different concentrations of pea protein Pisane®. All ingredients are shown in Table 26. 【0203】 【Table 26】 【0204】 protocol: The protocol is as described above. 【0205】 4.2.1 result 【0206】 【Table 27】 【0207】 4.2.2 conclusion In the present application, Pisane (trademark) C9 is required for the stability of the product. The protein concentration is correlated with the viscosity. In the present application, 3.9% to 10% of Pisane (trademark) C9 can be used (i.e., corresponding to about 3.00% to about 9.0% of the untreated pea protein). 【0208】 4.3 Dairy-free dessert cream containing pulse proteins of different origins All components are shown in Table 28. 【0209】 [Table 28] 【0210】 protocol: The protocol is as described above. 【0211】 4.3.1 result 【0212】 [Table 29-1] [Table 29-2] 【0213】 4.3.2 conclusion This application may use Pisane® C9, Nutralys® S85F, and broad bean protein. The recommended dosage is between 3.9% to 10% by weight for Pisane® C9 and Nutralys® S85F, and between 5% to 10% by weight for broad bean protein. Stability is slightly lower than that of Pisane® C9. The taste is strongly vegetal from 3% onwards. Broad bean protein brings more vegetal notes and unpleasant off-notes. The taste can be improved by adding flavorings. 【0214】 4.4 Dairy-free dessert cream containing inulin. All components are shown in Table 30. 【0215】 [Table 30] 【0216】 Example 5: Frozen dessert free of dairy ingredients 5.1 Reference dairy-free frozen dessert containing 2% pea protein. All components are shown in Table 31. 【0217】 Preparation: Blend the dry ingredients together. Add the dry ingredients, glucose syrup, and melted fat to water at 45-50°C. Homogenize everything at 60°C, 180 bar, pasteurize at 85°C for 30 seconds in a plate heat exchanger, then cool to 5°C. Allow the liquid mixture to mature at 5°C for 18 hours with moderate stirring, then freeze in a continuous freezer. Transfer the resulting ice cream to a pot and store at -20°C. 【0218】 [Table 31] 【0219】 5.2 A dairy-free frozen dessert containing different concentrations of pea protein Pisane® C9. All components are shown in Table 32. 【0220】 [Table 32] 【0221】 protocol: The protocol is as described above. 【0222】 5.2.1 result 【0223】 [Table 33] 【0224】 -hardness Figure 14 shows the hardness as a function of depth at various Pisane® C9 concentrations. 【0225】 5.2.2 conclusion In this application, Pisane® C9 is required for the melting stability and creaminess of the ice cream. Pisane® C9 affects the viscosity of the mixture, the viscosity of the melt, and the hardness of the ice cream. In this application, 1.2% to 3% Pisane may be used. At higher concentrations, high viscosity of the frozen dessert may become a technical challenge. 【0226】 5.3 Comparison of frozen desserts containing pulse proteins of different origins and free of dairy ingredients. All components are shown in Table 34. 【0227】 [Table 34] 【0228】 protocol: The protocol is as described above. 【0229】 5.3.1 result 【0230】 [Table 35-1] 【0231】 [Table 35-2] 【0232】 -hardness Figure 15 shows the hardness of frozen desserts as a function of depth at various protein concentrations. 【0233】 5.3.2 conclusion This application may use Pisane® C9, Nutralys® S85F, and fava bean protein Fenchem. The recommended dose is greater than 1% by weight and can be increased up to 5% by weight (corresponding to approximately 0.8% to 4.5% by weight of untreated pea protein in the case of Pisane® C9). Fava beans provide more plant flavor and marzipan notes. The formulation can be adjusted to suit the taste (flavoring). 【0234】 5.4 Adding inulin to frozen desserts at different concentrations All components are shown in Table 36. 【0235】 [Table 36] 【0236】 5.4.1 result 【0237】 [Table 37] 【0238】 -hardness Figure 16 shows the hardness of ice cream as a function of depth at various inulin concentrations. 【0239】 - Melting rate Figure 17 shows the melting rates of ice cream at various inulin concentrations. 【0240】 5.4.2 conclusion In this application, Fibruline® Instant may be used. It moderately increases the viscosity of ice cream while reducing the hardness of the cream. Inulin also contributes to creaminess and reduces the formation of ice crystals.

Claims

[Claim 1] - Non-hydrolyzed pulsed protein in amounts between 0.5% by weight and 10% by weight, where the degree of hydrolysis of the pulsed protein is less than 5%, and the pulsed protein is pea protein or broad bean protein. - Less than 1% by weight of dairy-derived ingredients, -Fructose, glucose and saccharose in amounts from 0% to 4% by weight, and - Vegetable oil in amounts from 0% to 20% by weight: It is a cooking cream that contains, The aforementioned weight percentage is calculated relative to the total weight of the cooking cream. [Claim 2] The cooking cream according to claim 1, wherein the amount of non-hydrolyzed pulsed protein is 1.0% by weight to 5.0% by weight. [Claim 3] The cooking cream according to claim 1 or 2, comprising an additive selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, and bulking agents in an amount of -0.05% to 10% by weight. [Claim 4] The cooking cream according to claim 1, wherein pulsed protein is the main protein present in the cooking cream, and the cooking cream may also contain other proteins selected from caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds, and the total amount of non-pulsed protein is lower than the amount of pulsed protein. [Claim 5] The cooking cream according to claim 1, wherein pulse protein is the sole source of plant protein or the sole source of protein. [Claim 6] The cooking cream according to any one of claims 1 to 5, wherein the pulse protein is a pea protein isolate. [Claim 7] The cooking cream according to any one of claims 1 to 5, wherein the pulse protein is a broad bean protein isolate. [Claim 8] - Non-hydrolyzed pulsed protein in amounts between 0.5% by weight and 10% by weight, where the degree of hydrolysis of the pulsed protein is less than 5%, and the pulsed protein is pea protein or broad bean protein. - Less than 1% by weight of dairy-derived ingredients, - Sugars in amounts from 0% to 15% by weight, - Vegetable oil in an amount of 15% to 30% by weight: Whipped cream containing, The aforementioned weight percentage is calculated relative to the total weight of the whipped cream. [Claim 9] The whipped cream according to claim 8, wherein the amount of non-hydrolyzed pulsed protein is 1.0% by weight to 5.0% by weight. [Claim 10] The whipped cream according to claim 8 or 9, comprising an additive selected from flavorings, colorants, stabilizers, thickeners, gelling agents, emulsifiers, fillers, and sweeteners in an amount of -0.05% to 2% by weight. [Claim 11] The whipped cream according to claim 8, wherein pulsed protein is the main protein present in the whipped cream, and the whipped cream may also contain other proteins selected from caseinate, casein, whey, soy, oats, coconut, rice, gluten, nuts, wheat, and almonds, and the total amount of non-pulsed protein is lower than the amount of pulsed protein. [Claim 12] The whipped cream according to claim 8, wherein pulse protein is the sole source of plant-based protein or the sole source of protein. [Claim 13] The whipped cream according to any one of claims 8 to 12, wherein the pulse protein is a pea protein isolate. [Claim 14] The whipped cream according to any one of claims 8 to 12, wherein the pulse protein is a broad bean protein isolate.

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