Plant-based alternative beverage having milk-like taste and texture, and method for manufacturing same

Abstract

The present invention relates to a plant-based alternative milk and a method for manufacturing same, the milk comprising a processed legume product, a processed cereal product, a processed nut product, a processed coconut product, and one or more flavor ingredients selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde and δ-undecalactone.

Description

Plant-based alternative beverage having a taste and texture similar to milk and method for producing the same

[0001] [Cross-citation with related applications]

[0002] This application claims the benefit of priority from Korean Patent Application No. 10-2024-0120800, filed September 5, 2024, the entire contents of which are incorporated herein by reference.

[0003] [Technical Field]

[0004] The present disclosure relates to a plant-based alternative milk and a method for producing the same.

[0005] Milk contains 4.8-5.2% lactose, and when milk is consumed, the lactase enzyme produced in the small intestine hydrolyzes lactose into glucose and galactose, aiding digestion and absorption. However, people with weak or deficient secretion of this enzyme may experience diarrhea, cramps, and swelling when drinking milk due to the fermentation of lactose by intestinal bacteria in the cecum into organic acids. This is called lactose intolerance. Consumers with lactose intolerance experience indigestion and abdominal discomfort when drinking milk, and in severe cases, may experience abdominal pain and diarrhea.

[0006] Meanwhile, soy milk has been developed and distributed to allow lactose intolerant patients to consume it freely, and black bean soy milk has recently become popular. However, it is difficult to replace milk, and consumers perceive it as a separate beverage category, distinct from milk.

[0007] In addition, various plant-based beverages are being released and sold in the beverage market. For example, there are products that blend soy milk with nuts like walnuts, almonds, and pine nuts. However, these products have a different flavor compared to milk, making them difficult to replace. Furthermore, no plant-based beverage released to date has been able to replace milk. This is because the physical properties and flavors of existing plant-based beverages are distinctly different from those of milk, preventing consumers from clearly recognizing them as milk substitutes.

[0008] Against this backdrop, the inventors of the present invention have prepared a plant-based alternative milk using plant-based raw materials containing flavor components unique to milk, and have confirmed that the prepared plant-based alternative milk has properties very similar to those of milk, such as flavor characteristics, physicochemical characteristics, and physical characteristics, and has excellent sensory properties, and can be applied as a beverage that can replace milk, thereby completing the present invention.

[0009] The above-described technical configuration is background technology to help understanding of the present disclosure, and does not mean a conventional technology widely known in the technical field to which the present disclosure belongs.

[0010] The present disclosure provides a plant-based milk alternative.

[0011] Additionally, the present disclosure provides a method for preparing a plant-based milk substitute.

[0012] According to one aspect of the present disclosure, there is provided a plant-based alternative milk comprising a legume product, a cereal product, a nut product, and a coconut product, wherein the plant-based alternative milk comprises at least one flavor compound selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde, and δ-undecalactone.

[0013]

[0014] According to another aspect of the present disclosure, there is provided a plant-based alternative milk comprising a legume product, a cereal product, a nut product and a coconut product,

[0015] (a) one or more flavoring ingredients selected from the group consisting of δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone and δ-Undecalactone;

[0016] (b) one or more flavoring ingredients selected from the group consisting of Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, 2-Pentanone and Octanal;

[0017] (c) one or more flavoring ingredients selected from the group consisting of butanoic acid, hexanoic acid and propanoic acid; and

[0018] (d) one or more flavoring ingredients selected from the group consisting of furfural, furfuryl alcohol and benzaldehyde; and a plant-based milk substitute comprising one or more flavoring ingredients selected from the group consisting of furfural, furfuryl alcohol and benzaldehyde.

[0019]

[0020] In this specification, the term “processed product” may refer to an object, article, or substance that has been artificially processed, for example, through a physical, chemical, or mechanical process, to change a raw material or a raw material or a semi-finished product, so that it has a new shape, property, or function, etc., and the processed product is a concept that may include the meaning of an extract, etc.

[0021] In one embodiment, the processed bean product may be a bean extract containing protein, the processed grain product may be a grain powder, the processed nut product may be a nut paste, and the processed coconut product may be coconut cream.

[0022] In one embodiment, the legumes may include, but are not limited to, one or more selected from the group consisting of soybeans, peas, lentils, kidney beans, chickpeas, black beans, lima beans, broad beans, peanuts, red beans, mung beans, broad beans, adzuki beans, dried beans, and brown beans.

[0023] In one embodiment, the soybean extract may include protein, and specifically, the concentration of protein included in the soybean extract may be, but is not limited to, 50 wt%, 60 wt%, 70 wt%, 80 wt%, 85 wt%, 90 wt%, 95 wt%, or 99 wt% or more.

[0024] In one embodiment, the soybean extract may be a soybean extract, and the soybean extract may include soybean protein. Specifically, the concentration of soybean protein included in the soybean extract may be, but is not limited to, 50 wt%, 60 wt%, 70 wt%, 80 wt%, 85 wt%, 90 wt%, 95 wt%, or 99 wt% or more.

[0025] In one embodiment, the soybean extract may be a soybean extract obtained through a processing process of defatting and extracting soybeans and then grinding them.

[0026] In one embodiment, the bean extract may be obtained by drying the extract.

[0027] In one embodiment, the legume extract may comprise protein particles.

[0028] In one embodiment, by undergoing the above processing, the size (or average particle size) of the particles in the soybean extract may be 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, or 10 μm or less. Specifically, the particles present in the above-described bean extract may have a particle size (or average particle size) having a numerical range in which the lower limit is one selected from the group consisting of 0.001 μm, 0.01 μm, 0.1 μm, 1 μm, 10 μm, 20 μm, 30 μm, 40 μm, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, 110 μm, 120 μm, and 130 μm, and the upper limit is one selected from the group consisting of 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, 10 μm, 1 μm, and 0.1 μm.

[0029] In one embodiment, the grain may include, but is not limited to, one or more selected from the group consisting of rice, wheat, corn, barley, oats, rye, sorghum, buckwheat, millet, barley, quinoa, amaranth, teff, and ponley.

[0030] In one embodiment, the processed grain product may be grain powder obtained through a processing process of extruding grain, puffing it, and then crushing it.

[0031] In one embodiment, the cereal powder may be, but is not limited to, rice powder.

[0032] In one embodiment, by undergoing the processing, the size (or average particle size) of the particles in the cereal powder may be 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, or 10 μm or less. Specifically, the particles present in the grain powder may have a particle size (or average particle size) having a numerical range having a lower limit of one selected from the group consisting of 0.001 μm, 0.01 μm, 0.1 μm, 1 μm, 10 μm, 20 μm, 30 μm, 40 μm, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, 110 μm, 120 μm, and 130 μm, and an upper limit of one selected from the group consisting of 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, 10 μm, 1 μm, and 0.1 μm.

[0033] In one embodiment, when the size (or average particle size) of the particles in the soybean extract or the size (or average particle size) of the particles in the grain powder is within the numerical range, the emulsification stability, hydration stability, property stability, or foaming stability of the manufactured plant-based alternative milk may be improved when manufacturing plant-based alternative milk using the soybean extract or grain powder.

[0034] In one embodiment, when the soybean extract obtained through the processing process or the grain powder obtained through the processing process is used in the production of a plant-based alternative milk, the plant-based alternative milk may be more excellent in terms of emulsification stability, hydration stability, property stability, or foaming stability, and may exhibit characteristics more similar to milk, compared to when soybeans, grains, processed products thereof, or extracts thereof that have not been processed are used.

[0035] In one embodiment, the nuts may include, but are not limited to, one or more selected from the group consisting of cashews, almonds, walnuts, pistachios, pecans, hazelnuts, macadamias, Brazil nuts, pine nuts, chestnuts, peanuts, ginkgo nuts, coconuts, sesame seeds, sunflower seeds, pumpkin seeds, and chia seeds.

[0036] In one embodiment, the nut product may be a nut paste obtained through a processing process of roasting and then grinding nuts.

[0037] In one embodiment, the nut paste may be, but is not limited to, cashew paste.

[0038] In one embodiment, the roasting can be performed at 100°C to 200°C, 110°C to 180°C, 120°C to 160°C, or 130°C to 150°C, the roasting can be performed using a tunnel hot air method, and the grinding can be performed using a roll milling method.

[0039] In this specification, the term “paste” may mean a substance having high viscosity and thick properties in a semi-solid state.

[0040] The above term “Roll Milling” refers to a mechanical processing method that uses a rotating roller (roll) to compress or deform the material, thereby spreading the material thinly or crushing it into small particles.

[0041] In one embodiment, when the nut paste obtained through the above processing process is used in the production of a plant-based alternative milk, the plant-based alternative milk may be more superior in terms of emulsification stability, hydration stability, property stability, or foaming stability, and may exhibit characteristics more similar to milk, compared to when nuts, processed products thereof, or extracts thereof that have not undergone the above processing process are used.

[0042] In one embodiment, the coconut product may be coconut cream obtained by crushing, pressing, and then filtering coconut.

[0043] In one embodiment, when the coconut cream obtained through the above processing process is used in the production of a plant-based alternative milk, the plant-based alternative milk may be more superior in terms of emulsification stability, hydration stability, property stability, or foaming stability, and may exhibit characteristics more similar to milk, compared to when coconut, a processed product thereof, or an extract thereof that has not undergone the above processing process is used.

[0044] The above-mentioned legume processed product may be included in the above-mentioned plant-based alternative milk in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, and specifically, a lower limit selected from among 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, and 0.15 wt%; And the content range may be comprised of an upper limit selected from among 5 wt%, 4.5 wt%, 4 wt%, 3.5 wt%, 3 wt%, 2.5 wt%, 2 wt%, 1.5 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, and 0.6 wt%, for example, 0.05 to 5 wt%, 0.06 to 4.5 wt%, 0.07 to 3.5 wt%, 0.08 to 3 wt%, 0.09 to 2.5 wt%, 0.1 to 2 wt%, 0.11 to 1.5 wt%, 0.13 to 1 wt%, 0.14 to 0.9 wt%, or 0.15 to 0.6 wt%, but is not limited thereto.

[0045] The above cereal processed material may be included in the plant-based alternative milk in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, specifically, a lower limit selected from among 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, and 0.15 wt%; And the content range may be comprised of an upper limit selected from among 5 wt%, 4.5 wt%, 4 wt%, 3.5 wt%, 3 wt%, 2.5 wt%, 2 wt%, 1.5 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, and 0.6 wt%, for example, 0.05 to 5 wt%, 0.06 to 4.5 wt%, 0.07 to 3.5 wt%, 0.08 to 3 wt%, 0.09 to 2.5 wt%, 0.1 to 2 wt%, 0.11 to 1.5 wt%, 0.13 to 1 wt%, 0.14 to 0.9 wt%, or 0.15 to 0.6 wt%, but is not limited thereto.

[0046] The nut processed product may be included in the plant-based alternative milk in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, specifically, a lower limit selected from among 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, and 0.15 wt%; And may be included in a content range consisting of an upper limit selected from among 5 wt%, 4.7 wt%, 4.5 wt%, 4.2 wt%, 4 wt%, 3.7 wt%, 3.5 wt%, 3.2 wt%, 3 wt%, 2.7 wt%, 2.5 wt%, 2.3 wt% and 2 wt%, for example, 0.05 to 5 wt%, 0.06 to 4.7 wt%, 0.07 to 4.5 wt%, 0.08 to 4.2 wt%, 0.09 to 4 wt%, 0.1 to 3.7 wt%, 0.11 to 3.5 wt%, 0.13 to 3.2 wt%, 0.14 to 3 wt%, 0.15 to 2.7 wt%, 0.15 to 2.5 wt%, 0.15 to 2.3 wt%, or 0.15 to 2 wt%, but is not limited thereto.

[0047] The coconut processed product may be included in the plant-based alternative milk in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from among 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, and 0.15 wt%; And the content range may be comprised of an upper limit selected from among 5 wt%, 4.5 wt%, 4 wt%, 3.5 wt%, 3 wt%, 2.5 wt%, 2 wt%, 1.5 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, and 0.6 wt%, for example, 0.05 to 5 wt%, 0.06 to 4.5 wt%, 0.07 to 3.5 wt%, 0.08 to 3 wt%, 0.09 to 2.5 wt%, 0.1 to 2 wt%, 0.11 to 1.5 wt%, 0.13 to 1 wt%, 0.14 to 0.9 wt%, or 0.15 to 0.6 wt%, but is not limited thereto.

[0048]

[0049] In the present disclosure, the plant-based alternative milk comprising the above-described legume product, cereal product, nut product, and coconut product may comprise one or more flavor compounds selected from the group consisting of Butanoic acid, 2-Pentanone, Octanal, Benzaldehyde, and δ-Undecalactone.

[0050] In one embodiment, the plant-based alternative milk comprising the above-described processed legumes, processed cereals, processed nuts, and processed coconuts, and including the flavoring ingredients described above, may further comprise one or more flavoring ingredients selected from the group consisting of δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone, Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, Hexanoic acid, Propanoic acid, Furfural, and Furfuryl alcohol.

[0051] In the present disclosure, a plant-based alternative milk comprising the above-mentioned legume product, grain product, nut product, and coconut product is

[0052] (a) one or more flavoring ingredients selected from the group consisting of δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone and δ-Undecalactone;

[0053] (b) one or more flavoring ingredients selected from the group consisting of Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, 2-Pentanone and Octanal;

[0054] (c) one or more flavoring ingredients selected from the group consisting of butanoic acid, hexanoic acid and propanoic acid; and

[0055] (d) one or more flavoring ingredients selected from the group consisting of Furfural, Furfuryl alcohol and Benzaldehyde; and may include one or more flavoring ingredients selected from among.

[0056] The plant-based alternative milk may include ingredients having one or more flavor characteristics selected from the group consisting of sweet, fatty, sour, and lactoric.

[0057] In one embodiment, the one or more flavor components selected from the group consisting of (a) δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone and δ-Undecalactone may be a milk flavor (lactoric) flavor component.

[0058] In one embodiment, the one or more flavor components selected from the group consisting of (b) Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, 2-Pentanone and Octanal may be a fatty flavor component.

[0059] In one embodiment, the one or more flavor components selected from the group consisting of (c) Butanoic acid, Hexanoic acid and Propanoic acid may be a sour flavor component.

[0060] In one embodiment, the one or more flavor components selected from the group consisting of (d) Furfural, Furfuryl alcohol and Benzaldehyde may be a sweet flavor component.

[0061] In one embodiment, the plant-based alternative milk comprising the above-described processed legumes, processed cereals, processed nuts, and processed coconuts, and including the above-described flavoring ingredients, may further comprise one or more flavoring ingredients selected from the group consisting of Ethyl butanoate, 2-Methylbutanal, Pentanal, Ethyl hexanoate, Isoamyl butanoate, 2-Heptanone acetal PG, Vinyl hexanoate, 2-Nonanone acetal PG, Butyl lactate, trans-2-Nonenal, Propylene glycol, Ethyl succinate, 2-Undecanone acetal PG, Butyl butyrolactate, Ethyl maltol, Triacetin, δ-Nonalactone, 2-(5-Methylthiazol-4-yl)ethyl acetate, Piperonal, Sulfurol, Heliotropin PG acetal peak 1, and Heliotropin PG acetal peak 2. The above flavoring ingredients are included in the plant-based alternative milk of the present disclosure and are ingredients that impart unique flavor characteristics compared to other milks.

[0062] In one embodiment, the plant-based alternative milk includes furfural and nonanal as flavoring components, and the content ratio of furfural and nonanal may be furfural:nonanal = 1:1.5 to 3.5 based on the GC (Gas Chromatography) peak area ratio. Specifically, the content ratio of furfural:nonanal may be 1:1.5 to 3.5, 1:1.6 to 3.4, 1:1.6 to 3.3, 1:1.6 to 3.2, 1:1.7 to 3.5, 1:1.7 to 3.4, 1:1.7 to 3.3, or 1:1.7 to 3.2 based on the GC (Gas Chromatography) peak area ratio, but is not limited thereto.

[0063] In one embodiment, the plant-based alternative milk includes nonanal and δ-decalactone as flavoring components, and the content ratio of nonanal: δ-decalactone may be 1:16 to 35 based on the GC (Gas Chromatography) peak area ratio, and specifically, may be 1:16-35, 1:16-34, 1:16-33, 1:16-32, 1:16-31, or 1:16-30, but is not limited thereto.

[0064] In one embodiment, the content ratio of the components is proportional to the GC peak area ratio of the components obtained through GC (Gas chromatography) or GC-MS (Gas chromatography-mass spectrometry) performed on the plant-based alternative milk.

[0065] The content ratio of the above components may refer to the GC peak area ratio of the above components. In addition, the content ratio of the above components may refer to the ratio of the percentage concentration (%w / w, %w / v, or %v / v) of the above components.

[0066] In one embodiment, the plant-based alternative milk may have one or more properties selected from the group consisting of (i) a total solids (TS) content of 10.5 wt% to 15 wt%; (ii) a sugar content of 6.5 to 15 brix; and (iii) a viscosity of 1.2 cps to 2.5 cps.

[0067] In one embodiment, the plant-based alternative milk may have a solids (TS) content of 10.5 to 15 wt% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from among 10.5 wt%, 10.7 wt%, 10.9 wt%, 11 wt%, 11.2 wt%, and 11.4 wt%; and an upper limit selected from among 15 wt%, 14.8 wt%, 14.6 wt%, 14.4 wt%, 14.2 wt%, and 14 wt%, for example, but not limited to, 10.5 to 15 wt%, 10.7 to 14.8 wt%, 10.9 to 14.6 wt%, 11 to 14.4 wt%, 11.2 to 14.2 wt%, or 11.4 to 14 wt%.

[0068] In one embodiment, the sweetness of the plant-based alternative milk may be from 6.5 to 15 brix based on the total weight of the plant-based alternative milk, and specifically, may be a sweetness range consisting of a lower limit selected from among 6.5 brix, 7 brix, 7.5 brix, 8 brix, 8.5 brix, 9 brix, and 9.5 brix; and an upper limit selected from among 15 brix, 14 brix, 13 brix, 12 brix, 12.5 brix 11 brix, 10.5 brix, and 10 brix, for example, but not limited to, 6.5 to 15 brix, 7 to 13 brix, 7 to 12 brix, 7 to 11 brix, 9 to 11 brix, or 8 to 10 brix.

[0069] In one embodiment, the viscosity of the plant-based alternative milk may be from 1.2 cps to 2.5 cps based on the total weight of the plant-based alternative milk, and may specifically be, but is not limited to, from 1.2 to 2.4 cps, from 1.2 to 2.3 cps, from 1.2 to 2.2 cps, from 1.2 to 2.1 cps, from 1.2 to 2 cps, or from 1.2 to 1.9 cps.

[0070] In one embodiment, the plant-based milk alternative may further comprise one or more additives selected from the group consisting of thickeners, stabilizers, and emulsifiers.

[0071] In one embodiment, the thickener may be a thickener usable in food, and may include, but is not limited to, one or more selected from the group consisting of starch, xanthan gum, guar gum, pectin, carrageenan, and agar.

[0072] The above plant-based alternative milk may contain the thickener in an amount of 0.005 to 0.5 wt% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from among 0.005 wt%, 0.006 wt%, 0.007 wt%, 0.008 wt%, 0.009 wt%, 0.01 wt%, 0.011 wt%, 0.012 wt%, 0.013 wt%, 0.014 wt%, and 0.015 wt%; And the content range may be comprised of an upper limit selected from among 0.5 wt%, 0.45 wt%, 0.4 wt%, 0.35 wt%, 0.3 wt%, 0.25 wt%, 0.2 wt%, 0.15 wt%, 0.1 wt%, and 0.09 wt%, for example, 0.005 to 0.5 wt%, 0.006 to 0.45 wt%, 0.007 to 0.35 wt%, 0.008 to 0.3 wt%, 0.009 to 0.25 wt%, 0.01 to 0.2 wt%, 0.011 to 0.15 wt%, 0.013 to 0.1 wt%, or 0.014 to 0.09 wt%, but is not limited thereto.

[0073] In one embodiment, the stabilizer may be a stabilizer usable in food, and may include, but is not limited to, one or more selected from the group consisting of sodium carboxymethylcellulose (CMC), cellulose, crystalline cellulose, methylcellulose, alginate, pectin, and carrageenan.

[0074] The above plant-based alternative milk may contain the stabilizer in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from among 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, and 0.15 wt%; And the content range may be comprised of an upper limit selected from among 5 wt%, 4.5 wt%, 4 wt%, 3.5 wt%, 3 wt%, 2.5 wt%, 2 wt%, 1.5 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, and 0.6 wt%, for example, 0.05 to 5 wt%, 0.06 to 4.5 wt%, 0.07 to 3.5 wt%, 0.08 to 3 wt%, 0.09 to 2.5 wt%, 0.1 to 2 wt%, 0.1 to 1.5 wt%, 0.1 to 1 wt%, 0.1 to 0.9 wt%, or 0.1 to 0.6 wt%, but is not limited thereto.

[0075] In one embodiment, the emulsifier may be an emulsifier usable in food, for example, a nonionic emulsifier, a cationic emulsifier, an amphoteric emulsifier, etc., and specifically, may include at least one selected from the group consisting of lecithin, monoglycerin fatty acid ester, polyglycerin condensed fatty acid ester, and polysorbate emulsifier, but is not limited thereto.

[0076] The above plant-based alternative milk may contain the emulsifier in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, and may contain the emulsifier in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk, specifically, a lower limit selected from among 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, and 0.15 wt%; And the content range may be comprised of an upper limit selected from among 5 wt%, 4.5 wt%, 4 wt%, 3.5 wt%, 3 wt%, 2.5 wt%, 2 wt%, 1.5 wt%, 1 wt%, 0.9 wt%, 0.8 wt%, 0.7 wt%, and 0.6 wt%, for example, 0.05 to 5 wt%, 0.06 to 4.5 wt%, 0.07 to 3.5 wt%, 0.08 to 3 wt%, 0.09 to 2.5 wt%, 0.1 to 2 wt%, 0.11 to 1.5 wt%, 0.13 to 1 wt%, 0.14 to 0.9 wt%, or 0.15 to 0.6 wt%, but is not limited thereto.

[0077] The above plant-based alternative milk can further improve emulsion stability, hydration stability, property stability, or foaming stability by further including one or more additives selected from the group consisting of thickeners, stabilizers, and emulsifiers.

[0078] The above plant-based alternative milk may further include additional additives such as, but not limited to, preservatives, flavorings, antioxidants, additional nutrients, excipients, flavorings, colorings, acidity regulators, etc.

[0079] For example, the plant-based alternative milk may contain salt (refined salt), sugar, monosodium glutamate (MSG), acidulants, sodium bicarbonate, potassium sorbate, sodium benzoate, sulfites, natural colorants, artificial colorants, seaweed powder, calcium, calcium carbonate, vegetable oil (e.g., sunflower seed oil, etc.), dibasic potassium phosphate, vitamin C (ascorbic acid), vitamin E (tocopherols), plant extracts, chicory extract, dextrin, oligosaccharides, fructooligosaccharides, starch, modified starch, complex seasoning, persimmon color, licorice extract, formic acid, geranyl formate, citronellyl formate, isoamyl formate, gum resin, geraniol, cinnamic acid, methyl cinnamate, Ethyl cinnamic acid, cinnamaldehyde, cinnamic alcohol, guar gum, disodium 5'-guanylate, citric acid, potassium citrate, calcium citrate, gluconic acid, sodium gluconate, copper gluconate, magnesium gluconate, zinc gluconate, iron gluconate, potassium gluconate, calcium gluconate, nicotinamide, dextran, lecithin, locust bean gum, rutin, linalool, mannitol, maltol, D-maltitol, myristic acid, microfibrillated cellulose, vanillin, betaine, powdered cellulose, biotin, vitamins, DL-malic acid, magnesium oxide, zinc oxide, calcium oxide, ferric oxide, sucralose, steviol glycosides, stearic acid, stearate, food coloring, benzoic acid, benzoate salt, alginic acid or algilate, inositol, It may further include one or more additives selected from the group consisting of xanthan gum, lactic acid or lactate, gelatin, gellan gum, starch, calcium carboxymethylcellulose, sodium carboxymethyl starch, casein, caseinate, chitosan, chitin, taurine, tannic acid, palmitic acid, ethyl phenyl acetate, isobutyl phenyl acetate, pectin, pepsin, hydroxypropylmethylcellulose, hydroxypropylcellulose, and yeast extract, but is not limited thereto.

[0080]

[0081] According to another aspect of the present disclosure, a method for producing a plant-based milk substitute is provided, comprising the step of hydrating a legume product, a cereal product, a nut product, and a coconut product in water.

[0082] In one embodiment, the processed product of the above legumes may include a legume protein extract obtained by defatting the legumes, extracting the protein, and then drying the legumes.

[0083] In one embodiment, the legume extract may comprise protein particles.

[0084] In one embodiment, by undergoing the above processing, the size (or average particle size) of the particles in the soybean extract may be 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, or 10 μm or less. Specifically, the particles present in the above-described bean extract may have a particle size (or average particle size) having a numerical range in which the lower limit is one selected from the group consisting of 0.001 μm, 0.01 μm, 0.1 μm, 1 μm, 10 μm, 20 μm, 30 μm, 40 μm, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, 110 μm, 120 μm, and 130 μm, and the upper limit is one selected from the group consisting of 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, 10 μm, 1 μm, and 0.1 μm.

[0085] In one embodiment, the cereal processed product may include cereal powder obtained by extruding and grinding cereal.

[0086] In one embodiment, by undergoing the processing, the size (or average particle size) of the particles in the cereal powder may be 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, or 10 μm or less. Specifically, the particles present in the grain powder may have a particle size (or average particle size) having a numerical range having a lower limit of one selected from the group consisting of 0.001 μm, 0.01 μm, 0.1 μm, 1 μm, 10 μm, 20 μm, 30 μm, 40 μm, 50 μm, 60 μm, 70 μm, 80 μm, 90 μm, 100 μm, 110 μm, 120 μm, and 130 μm, and an upper limit of one selected from the group consisting of 140 μm, 130 μm, 120 μm, 110 μm, 100 μm, 90 μm, 80 μm, 70 μm, 60 μm, 50 μm, 40 μm, 30 μm, 20 μm, 10 μm, 1 μm, and 0.1 μm.

[0087] In one embodiment, the nut product may include a nut paste obtained by roasting and grinding nuts.

[0088] In one embodiment, the coconut product may include coconut cream obtained by crushing and pressing coconut.

[0089] In one embodiment, at least one selected from the group consisting of a thickener, a stabilizer, and an emulsifier may be further added in the hydration step.

[0090] The description of the processed legumes, processed grains, processed nuts and processed coconuts described in one aspect of the plant-based alternative milk of the present disclosure is equally applicable to the method for producing the plant-based alternative milk, and therefore is cited and not described repeatedly.

[0091] In one embodiment, the hydrating step may include a dispersion, hydration and emulsification process using a homogenizer.

[0092] In one embodiment, the hydrating step may include a step of high-pressure homogenizing the emulsion prepared using the homomixer.

[0093] In one embodiment, the high pressure homogenization may include a step of performing high pressure homogenization one to three times at a pressure of 150 bar to 1,000 bar using a high pressure homogenizer.

[0094] In one embodiment, the method may include a step of sterilizing the homogenized liquid after the homogenization process.

[0095] The above sterilization can be performed using a general method for sterilizing beverages, such as a high-temperature sterilization method. The high-temperature sterilization method can be ultra-high temperature sterilization (UHT) or high-temperature short-time sterilization (HTST).

[0096] The above HTST sterilization can be performed at about 72-75°C for about 15-20 seconds, and UHT sterilization can be performed at about 130-140°C for about 2-10 seconds.

[0097] Sterilization or pasteurization of the plant-based alternative milk of the present disclosure may apply more enhanced sterilization conditions compared to theoretical sterilization conditions to ensure microbial safety and hygiene.

[0098] The plant-based alternative milk according to the present disclosure has properties very similar to the flavor characteristics, physicochemical properties, and physical properties of milk and has excellent sensory properties, so that it can be used as a beverage that can replace milk.

[0099] The effects of the present disclosure are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

[0100] Figure 1 is a photograph showing the foaming stability, property stability, and emulsification stability of the plant-based alternative milks S1, S2, and S3 of Example 2 and the plant-based milk of the comparative example.

[0101] Figure 2 is a diagram comparing the flavor characteristics of a plant-based alternative milk (S1) according to one embodiment and commercially available milk.

[0102] Hereinafter, the present disclosure will be described in detail by way of examples. However, the following examples are only intended to illustrate the present disclosure, and the contents of the present disclosure are not limited by the following examples.

[0103]

[0104] Example

[0105] Example 1: Pretreatment of plant-based raw materials

[0106] Soybeans, rice, cashews, and coconut were selected as plant-based raw materials for plant-based alternative milk, and processed as follows to produce plant-based raw material products.

[0107] Specifically, the soybean product was manufactured as follows.

[0108] First, the soybean raw material was defatted and the primary processing to extract the protein was performed, and then the obtained protein extract (defatted soybean meal) was mixed with water in a crushing tank and dissolved while adjusting the pH to 7.5 ± 0.5 using sodium hydroxide. The solution was first filtered through a sieve, and the liquid phase (soy milk) and the solid content (bean curd) were separated using a separator. Next, hydrochloric acid was added to the liquid phase to adjust the pH to 4.4 ± 0.3, thereby inducing isoelectric point precipitation, and the formed protein precipitate was separated and recovered (the supernatant was discharged). The recovered precipitate was washed and neutralized with sodium hydroxide to adjust the pH to 6.0 - 10, and the solid content was controlled to be 10-18 °Bx (Brix). The neutralized suspension was sterilized at 120-160 °C for 5 seconds to 5 minutes, and then volatile components were removed through a depressurization process. Finally, the suspension was supplied to a spray dryer, dried under conditions of a hot air temperature of 150-190°C and a drying tower bend temperature of 50-90°C, and a secondary grinding process was performed to adjust the particle size of the powder to approximately 140 μm or less, thereby finally obtaining a soybean protein extract.

[0109] Rice products were manufactured using white rice as the raw material as follows. First, the rice raw material was washed, spray-fed to a moisture content of 14-16 wt%, and supplied to a twin-screw extruder (Hankook EM Ltd, Seoul, Korea) for the extrusion process. The operating conditions were set to a feed rate of 100-200 kg / h, a screw speed of 250-450 rpm, and a barrel temperature of 120°C, maintaining the moisture content inside the barrel at 10-20 wt%, and a residence time of 20-60 seconds. The puffed product obtained through the extrusion process was dried at 60-80°C to adjust the moisture content to 8-10 wt%, and then ground with a hammer mill to adjust the particle size of the powder to 140 μm or less, thereby obtaining rice products.

[0110] Cashew nut products were manufactured as follows. First, cashew nut raw materials were subjected to primary processing by hot air roasting at approximately 130°C to 150°C using a tunnel-type roaster, and then the roasted cashews were subjected to secondary processing by pulverizing them three times using a roll milling method to finally obtain cashew nut paste.

[0111] Coconut products were manufactured as follows. First, inedible parts such as the outer skin and brown membrane of the coconut raw material were removed, and then pre-grinding and pressing were performed as pretreatment to obtain an extract. The extract was filtered, pasteurized at 60 to 75 °C for 2 to 30 minutes, and moisture was added to adjust the composition (24% fat). Next, pre-heating was performed at 73-78 (±3) °C, filtered, and UHT (Ultra High Temperature) sterilization was performed at 140-151 °C. Afterwards, coconut cream was obtained through homogenization and cooling steps.

[0112] S1S2S3Raw material ratio (weight %)Ratio (weight %)Ratio (weight %)Example 1 soybean processed product 0.330.330.33Example 1 rice processed product 0.300.300.30Example 1 cashew processed product 0.500.500.50Example 1 coconut Processed product 0.330.330.33Sunflower oil 1.501.501.50Nutrient 0.650.650.65Acidity regulator (Dibasic potassium phosphate) 0.100.100.10Oligosaccharide 1.001.001.00Refined salt 0.070.070.07Compound seasoning food 0.100.100.10Dextrin 2.302.302.30Thickener (Xanthan gum) 0.03-0.03Thickener (Guar gum) 0.02-0.02Stabilizer (cellulose) 0.20--Emulsifier (Sunflower lecithin) 0.33--Water 92.2492.8292.77

[0113]

[0114] Comparative Example: Preparation of a Plant-Based Milk Substitute in Comparative Example

[0115] The plant-based alternative milk of the comparative example was manufactured using the same raw materials as the plant-based raw materials of Example 1, namely soybeans, rice, cashews, and coconut. The plant-based raw materials were pretreated as follows and used as the processed plant-based raw material of the comparative example.

[0116] Specifically, the soybean processed product of the comparative example was manufactured as follows. First, to facilitate the grinding of the soybeans, the moisture content of the soybeans was adjusted to 5 wt% or less using a hot air dryer, and after a preliminary crushing process, the soybeans were ground using a hammer mill to manufacture soybean powder. Defatting and protein extraction were not performed during the manufacture of the soybean powder of the comparative example described above.

[0117] The comparative rice product was manufactured as follows. First, to facilitate grinding of the rice, a hot air dryer was used to adjust the moisture content to 12% by weight or less. After a preliminary crushing process, the rice was ground using a hammer mill to manufacture rice powder. Extrusion was not performed during the manufacture of the comparative rice powder described above.

[0118] The cashew nut processed product of the comparative example was manufactured as follows. First, to facilitate the grinding of cashew nuts, the moisture content was adjusted to 10 wt% or less using a hot air dryer, and colloid milling was performed to manufacture a cashew nut coarse grinding solution. Tunnel roasting and three-stage rolling milling were not performed during the manufacture of the cashew nut coarse grinding solution of the comparative example described above.

[0119] The coconut processed product of the comparative example was manufactured as follows. First, the inedible parts such as the outer skin and brown membrane of the coconut raw material were removed, and only the white flesh was selected, washed and cut, and this was wet-ground to manufacture coconut powder.

[0120] Using the soybean powder, rice powder, cashew nut powder, and coconut powder prepared above, a plant-based alternative milk of the comparative example was prepared in the same mixing ratio as S2 of Table 1 of Example 2.

[0121]

[0122] Experimental Example 1: Analysis of Physicochemical Properties of Plant-Based Milk Alternatives

[0123] For the plant-based alternative milks of Example 1 and Comparative Example, the solid content (TS), sugar content (Brix), and viscosity were measured as physicochemical properties.

[0124] Specifically, the solids content (TS) was measured by calculating the amount of moisture lost by collecting about 5±0.5 g of a sample and heating it at about 140℃ for about 5 minutes or more using the atmospheric heat drying method. In addition, the sugar content (Brix) was measured using a digital refractometer (Digital refractometer, Atago) after the sample was immersed in water at about 20℃ for about 5 minutes or more and the temperature was sufficiently maintained. In addition, the viscosity was measured using a rotational viscometer (Viscometer, Brookfield) after the sample was immersed in water at about 20℃ for about 5 minutes or more and the temperature was sufficiently maintained (Spindle No. 2, test speed: about 60 rpm). The results are shown in Table 2 below.

[0125] Physicochemical properties S1 S2 S3 Comparison solid content (TS) 12.7 wt% 12 wt% 12.7 wt% 10 wt% Sugar content (BX, brix) 108 106 Viscosity 1.8 cps 1.2 cps 1.5 cps 1 cps

[0126]

[0127] Experimental Example 2: Stability Characteristics Analysis

[0128] The stability of the manufactured plant-based alternative milk was evaluated in terms of foaming stability, appearance stability, and emulsification stability.

[0129] The foaming stability evaluation was performed using the following equipment and conditions. The steam injection nozzle used was a steam wand 3-hole tip from an espresso machine (Futura F100, Futura), and the steam pressure was set and maintained in the range of 100–200 kPa (g). The sample was 200 g of the plant-based alternative milk prepared in Example 2 or the plant-based milk prepared in the comparative example, placed in a 500 mL stainless steel jug, and the initial temperature was adjusted to 4–5 °C. The foaming was performed by opening the steam valve and injecting steam, but the steam injection was stopped as soon as the sample temperature reached 70 ± 1 °C. In order to determine the foam retention ability immediately after the end of foaming, the uniformity of the bubbles generated during steam injection, the long retention time, and the degree to which they were maintained without collapsing or water separation were observed and recorded, and the results were evaluated from 1 point (poor) to 5 points (excellent).

[0130] The stability evaluation was performed as follows. 120 g (±5 g) of ice was placed in a tumbler (capacity 300-350 mL), 160 mL of the refrigerated plant-based milk alternative of Example 2 or the plant-based milk of the comparative example (initially 4-8 ° C.) was added, and 40 mL of espresso was slowly poured from the surface. After pouring, the lid was closed and mixed by inverting three times. The color, uniformity, and the degree to which the sample after mixing was maintained evenly without separation of layers were observed and evaluated from 1 point (poor) to 5 points (excellent).

[0131] For the emulsification stability evaluation, 120 g (±5 g) of ice was placed in a tumbler (capacity 300-350 mL) as in the property stability evaluation, and 160 mL of the refrigerated plant-based alternative milk of Example 2 or the plant-based milk of the comparative example (initially 4-8 ° C.) was added, and then 40 mL of espresso was slowly poured from the surface. After pouring, the lid was closed and mixed by inverting up and down three times. The presence of separated substances, floating substances, and sediments after mixing was observed and evaluated from 1 point (poor) to 5 points (excellent).

[0132] As above, the stability of plant-based alternative milk was evaluated in terms of foaming stability, property stability, and emulsification stability, and is shown in Figure 1 and Table 3 below.

[0133] Evaluation Items S1 S2 S3 Comparative Example Foaming Stability Score 5342 Evaluation Foaming Stability High (fine and uniform foaming, formation of a stable foam retention layer) Foaming Stability Medium (uniform bubble size) Foaming Stability Slightly High (foaming is partially uneven, but relatively stable) Foaming Stability Low (uniform bubble size) Property Stability and Emulsification Stability Score 5231 Evaluation Property and Emulsification Stability High (most uniform and stable, no separation) Property and Emulsification Stability Low (sedimentation and particle floating are visible, oil / protein separation is visible) Property and Emulsification Stability Medium (traces of separation of some components are visible, but overall is uniform) Property and Emulsification Stability Very Low (cloudy sedimentation / traces of separation are visible around the ice, and the layer is uneven)

[0134] As a result of the evaluation, the foaming stability was the best in the plant-based alternative milks S1 and S3 of Example 2, and S2 showed an intermediate foaming stability. The plant-based milk of the comparative example had the lowest foaming stability. The property stability and emulsification stability were the best in the plant-based alternative milk S1 of Example 2, and S3 showed an intermediate property and emulsification stability. The plant-based milk of the comparative example was confirmed to have very low property stability and emulsification stability.

[0135]

[0136] Experimental Example 3: Analysis of Flavor Components and Flavor Characteristics of Plant-Based Milk Alternatives

[0137] To determine whether the manufactured plant-based alternative milk is similar to commercially available milk, the flavor components and flavor characteristics were analyzed and compared with commercially available milk products (Sterilized Seoul Milk, Seoul Milk Cooperative).

[0138] Specifically, it was analyzed using the following method using GC-QTOF / MS (Gas chromatography-Quadrupole Time of Flight / Mass Spectrometer).

[0139] The samples to be analyzed were used for analysis after pretreatment under the same conditions.

[0140] Stir Bar Sorptive Extraction (SBSE, Twister®) was used to extract flavor components from plant-based alternative milks and milk. First, 10 g of each sample was placed in a 20 ml vial. A Twister® stir bar coated with polydimethylsiloxane (PDMS) was added to the sample and stirred at 350 rpm for 1 hour to adsorb volatile and semivolatile components. After adsorption, the stir bar was recovered and placed in a thermal desorption unit (TDU), which was then directly connected to a gas chromatography-mass spectrometer (GC-MS) for analysis.

[0141] Volatile and semivolatile components of milk flavor were analyzed using GC-QTOF / MS. MassHunter Unknowns Analysis and Qualitative Analysis programs were used to identify compounds. The major flavor components detected were classified into sweet, fatty, sour, and lactoric compounds. The presence and relative intensities of each compound were used for comparative analysis across samples.

[0142] As a result of the analysis, the main flavor components related to the flavor characteristics of sweetness, fatness, sourness, and lactoric unique to milk were selected, and the analyzed GC peak area ratio (the peak area ratio of each flavor component when the sum of the peak areas of all analyzed flavor components is considered 100, %) is shown in Table 4. In addition, the total area ratio of each Odor shown in Table 4 is shown in Table 5, and the flavor components of the milk of Example 2 that are distinguished from commercially available milk and comparative milk are shown in Table 6.

[0143] Additionally, the GC peak areas of δ-Decalactone, Nonanal, butyl ester (butyl butyrate), and Furfural, which are considered to be the main flavor components contributing to the unique flavor characteristics of milk, are shown in Table 7 and Figure 2.

[0144] OdorCompoundCAS NO.Commercially available milkS1S2Comparative examplelactoricδ-Decalactone705-86-212.5326.4245.3021.368δ-Dodecalactone713-95-110.8056.4415.4460.518δ-Octalactone698-76-00.5540.1240.030.092γ-Decalactone706-14-90.4044.143.5360.045δ-Undecalactone710-04-30.370.0480.04-fattyNonanal124-19-60.3810. 2250.3130.165Dodecanol112-53-80.5230.090.0630.4932-Decanone693-54-90.0660.0520.0220.024Octanol111-87-50.0860.1060.1532.6946- Methyl-1-octanol110453-78-60.1550.0610.0520.083Octanal124-13-00.0840.0280.05-2-Pentanone107-87-91.8550.3090.354-sourButanoic acid, butyl ester(butyl butyrate)109-21-70.0920.0190.023-Hexanoic acid142-62-10.7170.1040.0710.746Propanoic acid79-09-40.0810.0190.0160.048sweetyFurfural98-01-10.2460.1130.1030.13Furfuryl alcohol98-00-00.3270.1130.0940.207Benzaldehyde100-52-70.2580.9610.64-

[0145] Odor Commercially available milk S1S2 Comparison example lactoric 24.66 517.177 14.35 42.02 3 fatty 1.2 110.53 40.60 33.459 sour 0.89 0.14 20.110.79 4 sweety 0.83 11.18 70.83 70.337

[0146] CompoundCAS NO.시중 판매 우유S1S2비교예Ethyl butanoate105-54-4-0.1830.168-2-Methylbutanal96-17-3-0.0850.069-Pentanal110-62-3-0.6120.766-Ethyl hexanoate123-66-0-0.0090.008-Isoamyl butanoate106-27-4-0.0180.026-2-Heptanone acetal PG228711-25-9-0.1140.102-Vinyl hexanoate3050-69-9-0.0810.157-2-Nonanone acetal PG--0.2080.146-Butyl lactate138-22-7-0.1690.163-trans-2-Nonenal18829-56-6-0.0450.06-Propylene glycol57-55-6-0.8210.769-Ethyl succinate123-25-1-0.8510.666-2-Undecanone acetal PG--0.0590.048-Butyl butyrolactate7492-70-8-2.9612.508-Ethyl maltol4940-11-08-2.5721.771-Triacetin102-62-5-11.2628.24-δ-Nonalactone3301-94-8-0.5730.407-2-(5-Methylthiazol-4-yl)ethyl acetate94021-41-7-0.0510.042-Piperonal120-57-0-0.2110.093-Sulfurol137-00-8-1.5161.212-Heliotropin PG acetal peak 161683-99-6-0.0970.117-Heliotropin PG acetal peak 261683-99-6-0.0750.087-

[0147] Compound Commercially available milk S1 S2 Comparative example Furfural 486 355.06 049 12.75 369 92.43 88 247.2 Nonanal 75 49 09.5 18 35 476.11 07 45 93.9 49 43 13.4 Butanoic acid, butyl ester 18 28 57.3 13 60 90.29 25 37.6-δ-Decalactone 24 8 25 0 10.03 10 8 4275.9 30 6 5 5 5 2.04 10 21 8 6.8

[0148] As a result of the analysis, as shown in Table 4, it was confirmed that the plant-based alternative milks S1 and S2 manufactured in Example 2 had all flavor compounds corresponding to the sour, fatty, sweet, and lactic flavors characteristic of milk in common compared to commercially available milk.

[0149] Specifically, the plant-based alternative milks of Example 2 S1 and S2 contained the following flavor components, the same as commercially available milk. That is, it was confirmed that they contained sour flavor components, butanoic acid, butyl ester (butyl butyrate), hexanoic acid, and propanoic acid; fatty flavor components, 2-pentanone, octanal, nonanal, dodecanol, 2-decanone, octanol, 6-methyl-1-octanol; sweet flavor components, benzaldehyde, furfural, furfuryl alcohol; and milk flavor components, δ-undecalactone, δ-decalactone, δ-dodecalactone, δ-octalactone, and γ-decalactone.

[0150] Additionally, the plant-based alternative milks of S1 and S2 contained higher proportions of Benzaldehyde as a sweet flavoring component, Octanol as a fatty flavoring component, and γ-Decalactone as a milk flavoring component compared to commercial milk.

[0151] Therefore, it is expected that the plant-based alternative milks of S1 and S2 will be able to implement milk flavor characteristics similar to those of commercially available milk.

[0152] In addition, the plant-based alternative milks of S1 and S2 of Example 2 contained flavor components of Butanoic acid, 2-Pentanone, Octanal, Benzaldehyde, and δ-Undecalactone, similar to commercially available milk, but the plant-based milk of the comparative example did not contain the flavor components, and thus, it was predicted that the milk-like flavor characteristics would be lower than those of S1 and S2 of Example 2, and thus, a flavor similar to that of actual milk would not be realized.

[0153] In addition, the plant-based alternative milks of Example 2 S1 and S2 were found to contain flavor components not included in commercial milk, such as Ethyl butanoate, 2-Methylbutanal, Pentanal, Ethyl hexanoate, Isoamyl butanoate, 2-Heptanone acetal PG, Vinyl hexanoate, 2-Nonanone acetal PG, Butyl lactate, trans-2-Nonenal, Propylene glycol, Ethyl succinate, 2-Undecanone acetal PG, Butyl butyrolactate, Ethyl maltol, Triacetin, δ-Nonalactone, 2-(5-Methylthiazol-4-yl)ethyl acetate, Piperonal, Sulfurol, Heliotropin PG acetal peak 1, and Heliotropin PG acetal peak 2, and were expected to exhibit unique flavor characteristics of plant-based alternative milk compared to commercially available milk.

[0154] Additionally, it was confirmed that flavor components contributing to the unique flavor characteristics of milk showed similar patterns.

[0155]

[0156] Experimental Example 4: Sensory Analysis of Plant-Based Milk Alternatives

[0157] In order to confirm the sensory characteristics of the manufactured plant-based alternative milk, the sensory characteristics were confirmed as follows using commercially available milk (sterilized Seoul Milk, Seoul Milk Cooperative) and commercially available plant-based alternative milk (oat beverage: containing 10% oats, rapeseed oil, dibasic potassium phosphate, calcium carbonate, refined salt, vitamins, and purified water) as comparative examples.

[0158] Specifically, a test was conducted on 33 women in their 30s to 50s, and 100 ml of each refrigerated sample was provided. The intensity and preference of each product's taste attributes were evaluated on a 5-point scale, and the results are shown in Table 8.

[0159] Evaluation items: Commercially available milk, Commercially available oat beverages, Example (S1) Appearance 3.8 23.0 33.88 Flavor 3.5 22.9 43.42 Taste 4.0 9 3.3 9 3.42

[0160] As a result, the appearance was evaluated as better than that of commercially available milk, and the flavor and taste were confirmed to be better than other commercially available plant-based alternative milks.

[0161] Although the present disclosure has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present disclosure, and it is natural that such modifications and variations fall within the scope of the appended claims.

Claims

1. As a plant-based alternative milk containing processed legumes, processed grains, processed nuts and processed coconut, A plant-based milk substitute comprising one or more flavor compounds selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde and δ-undecalactone.

2. As a plant-based alternative milk containing processed legumes, processed cereals, processed nuts and processed coconut, (a) one or more flavoring ingredients selected from the group consisting of δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone and δ-Undecalactone; (b) one or more flavoring ingredients selected from the group consisting of Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, 2-Pentanone and Octanal; (c) one or more flavoring ingredients selected from the group consisting of butanoic acid, hexanoic acid and propanoic acid; and (d) one or more flavoring ingredients selected from the group consisting of Furfural, Furfuryl alcohol and Benzaldehyde; A plant-based alternative milk comprising one or more flavoring ingredients selected from:

3. In claim 1 or 2, The above plant-based alternative milk is A plant-based milk substitute further comprising one or more flavoring ingredients selected from the group consisting of δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone, Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, Hexanoic acid, Propanoic acid, Furfural, and Furfuryl alcohol.

4. In claim 1 or 2, The above plant-based alternative milk is A plant-based milk substitute further comprising at least one flavoring ingredient selected from the group consisting of Ethyl butanoate, 2-Methylbutanal, Pentanal, Ethyl hexanoate, Isoamyl butanoate, 2-Heptanone acetal PG, Vinyl hexanoate, 2-Nonanone acetal PG, Butyl lactate, trans-2-Nonenal, Propylene glycol, Ethyl succinate, 2-Undecanone acetal PG, Butyl butyrolactate, Ethyl maltol, Triacetin, δ-Nonalactone, 2-(5-Methylthiazol-4-yl)ethyl acetate, Piperonal, Sulfurol, Heliotropin PG acetal peak 1, and Heliotropin PG acetal peak 2.

5. In any one of claims 1 to 4, The above plant-based alternative milk contains furfural and nonanal as flavoring ingredients, A plant-based alternative milk, wherein the content ratio of furfural and nonanal is furfural: nonanal = 1:1.5 to 3.5 based on the GC (Gas Chromatography) peak area ratio.

6. In any one of claims 1 to 5, The above plant-based milk substitute contains nonanal and δ-decalactone as flavoring ingredients, A plant-based alternative milk, wherein the content ratio of nonanal and δ-decalactone is nonanal: δ-decalactone = 1:16 to 35 based on the GC (Gas Chromatography) peak area ratio.

7. In any one of claims 1 to 6, The above plant-based alternative milk is (i) a solid content of 10.5 wt% to 15 wt%; (ii) a sugar content of 6.5 to 15 brix; and (iii) A plant-based milk substitute having one or more properties selected from the group consisting of a viscosity of 1.2 cps to 2.5 cps.

8. In any one of claims 1 to 7, A plant-based alternative milk, wherein the processed soybean product is a soybean extract containing protein, the processed grain product is a grain powder, the processed nut product is a nut paste, and the processed coconut product is coconut cream.

9. In any one of claims 1 to 8, A plant-based alternative milk, wherein the above-mentioned soybean extract contains protein particles, and the particle size of the protein particles is 140㎛ or less.

10. In any one of claims 1 to 9, The above cereal powder is a plant-based alternative milk having a particle size of 140㎛ or less.

11. In any one of claims 1 to 10, A plant-based alternative milk, wherein at least one selected from the group consisting of processed legumes, processed grains, processed nuts, and processed coconuts is included in an amount of 0.05 to 5 wt% based on the total weight of the plant-based alternative milk.

12. In any one of claims 1 to 11, The above legumes include at least one selected from the group consisting of soybeans, peas, lentils, kidney beans, chickpeas, black beans, lima beans, broad beans, peanuts, red beans, mung beans, broad beans, adzuki beans, dried beans, and brown beans. The above grains include at least one selected from the group consisting of rice, wheat, corn, barley, oats, rye, sorghum, buckwheat, millet, barley, quinoa, amaranth, teff, and ponley, A plant-based alternative milk, wherein the nuts include at least one selected from the group consisting of cashews, almonds, walnuts, pistachios, pecans, hazelnuts, macadamias, Brazil nuts, pine nuts, chestnuts, peanuts, ginkgo nuts, coconuts, sesame seeds, sunflower seeds, pumpkin seeds, and chia seeds.

13. In any one of claims 1 to 12, A plant-based alternative milk, wherein the plant-based alternative milk further comprises at least one selected from the group consisting of a thickener, a stabilizer, and an emulsifier.

14. A method for producing a plant-based alternative milk, comprising the step of hydrating a legume product, a cereal product, a nut product, and a coconut product in water.

15. In claim 14, A method for producing a plant-based alternative milk, wherein the processed product of the above-mentioned legumes comprises a legume protein extract obtained by defatting the legumes, extracting the protein, and drying the legumes.

16. In claim 14 or 15, A method for producing a plant-based alternative milk, wherein the cereal processed product comprises cereal powder obtained by extruding and grinding cereal.

17. In any one of claims 14 to 16, A method for producing a plant-based alternative milk, wherein the nut-based product comprises a nut paste obtained by roasting and grinding nuts.

18. In any one of claims 14 to 17, A method for producing a plant-based alternative milk, wherein the coconut product comprises coconut cream obtained by crushing and pressing coconut.

19. In any one of claims 14 to 18, A method for producing a plant-based alternative milk, wherein in the above hydration step, one or more selected from the group consisting of a thickener, a stabilizer, and an emulsifier are further added to hydrate.

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