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 a method for manufacturing the same

[0001] [Cross-reference with related applications]

[0002] This application claims the benefit of priority based on Korean Patent Application No. 10-2024-0120800 filed on September 5, 2024, and all contents disclosed in said Korean Patent Application are incorporated herein as part of this specification.

[0003] [Technology Field]

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

[0005] Milk contains 4.8–5.2% lactose, and when milk is consumed, lactase produced in the small intestine hydrolyzes lactose into glucose and galactose to aid digestion and absorption. However, in individuals with weak secretion of this enzyme or a deficiency, consuming milk causes lactose to be fermented by intestinal bacteria in the cecum, transforming into organic acids and resulting in symptoms such as diarrhea, cramps, and swelling. This condition is known as lactose intolerance. Consumers with lactose intolerance experience poor digestion and abdominal discomfort when consuming milk, and in severe cases, may suffer from abdominal pain and diarrhea.

[0006] Meanwhile, soy milk has been produced and distributed to allow patients with lactose intolerance to consume it freely, and recently, black bean soy milk has become popular in the market. 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 launched and sold in the beverage market. For example, there are products that mix walnuts, almonds, pine nuts, etc., with soy milk. However, these products differ in flavor from milk, making it difficult to replace milk, and no plant-based beverage released to date has been able to replace milk. This is because the characteristics of conventional plant-based beverages differ significantly from milk in terms of physical properties and flavor, and as a result, they are not clearly recognized by consumers as a substitute for milk.

[0008] Against this backdrop, the inventors manufactured a plant-based alternative milk using a plant-based raw material containing flavor components characteristic of milk. The present invention was completed by confirming that the manufactured plant-based alternative milk possesses characteristics very similar to milk’s flavor, physicochemical, and physical properties, and exhibits excellent sensory properties, making it applicable as a beverage that can replace milk.

[0009] The aforementioned technical configuration is provided as background technology to aid in understanding the present disclosure and does not constitute prior art widely known in the technical field to which the present disclosure belongs.

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

[0011] In addition, the present disclosure provides a method for producing plant-based alternative milk.

[0012] According to one aspect of the present disclosure, a plant-based alternative milk comprising legumes, cereals, nuts, and coconuts is provided, comprising one or more flavor compounds 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, as a plant-based alternative milk comprising legume products, cereal products, nut products and coconut products,

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

[0016] (b) one or more flavor 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 flavor components selected from the group consisting of butanoic acid, hexanoic acid and propanoic acid; and

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

[0019]

[0020] In this specification, the term “processed product” may refer to an object, article, or substance made by artificially processing raw materials or raw materials or semi-finished products, such as through physical, chemical, or mechanical processes, to acquire a new form, properties, or functions, and the concept of said processed product may encompass meanings such as extracts.

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

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

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

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

[0025] In one embodiment, the legume extract may be a legume extract obtained by undergoing a processing process of degreasing and extracting legumes and then grinding them.

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

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

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

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

[0030] In one embodiment, the cereal product may be cereal powder obtained through a processing process of extruding and puffing cereals and then grinding them.

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

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

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

[0034] In one embodiment, when the legume extract obtained through the processing process or the cereal powder obtained through the processing process is used in the production of plant-based milk substitute, compared to when legumes, cereals, processed products thereof, or extracts thereof that have not undergone the processing process are used, the emulsification stability, hydration stability, appearance stability, or foaming stability of the plant-based milk substitute becomes superior and can exhibit characteristics more similar to milk.

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

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

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

[0038] In one embodiment, the roasting may 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 may be performed using a tunnel hot air method, and the grinding may be performed using a roll milling method.

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

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

[0041] In one embodiment, when the nut paste obtained through the processing process is used in the manufacture of plant-based milk substitute, compared to when nuts, processed products thereof, or extracts thereof that have not undergone the processing process are used, the emulsification stability, hydration stability, appearance stability, or foaming stability of the plant-based milk substitute becomes superior and can exhibit characteristics more similar to milk.

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

[0043] In one embodiment, when the coconut cream obtained through the processing process is used in the production of plant-based milk substitute, compared to using coconut that has not undergone the processing process, its processed product, or its extract, the emulsification stability, hydration stability, appearance stability, or foaming stability of the plant-based milk substitute becomes superior and can exhibit characteristics more similar to milk.

[0044] The above legume processed product may be included in the above plant-based milk substitute in an amount of 0.05 to 5 weight% based on the total weight of the plant-based milk substitute, specifically a lower limit selected from 0.05 weight%, 0.06 weight%, 0.07 weight%, 0.08 weight%, 0.09 weight%, 0.1 weight%, 0.11 weight%, 0.12 weight%, 0.13 weight%, 0.14 weight%, and 0.15 weight%; It may be included in a content range consisting of an upper limit selected from 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-mentioned cereal product may be included in the above-mentioned plant-based milk substitute in an amount of 0.05 to 5 weight% based on the total weight of the plant-based milk substitute, specifically a lower limit selected from 0.05 weight%, 0.06 weight%, 0.07 weight%, 0.08 weight%, 0.09 weight%, 0.1 weight%, 0.11 weight%, 0.12 weight%, 0.13 weight%, 0.14 weight%, and 0.15 weight%; It may be included in a content range consisting of an upper limit selected from 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 above-mentioned processed nuts may be included in the above-mentioned plant-based milk in an amount of 0.05 to 5 weight% based on the total weight of the plant-based milk, specifically a lower limit selected from 0.05 weight%, 0.06 weight%, 0.07 weight%, 0.08 weight%, 0.09 weight%, 0.1 weight%, 0.11 weight%, 0.12 weight%, 0.13 weight%, 0.14 weight%, and 0.15 weight%; and may be included in a content range consisting of an upper limit selected from 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 It may be 2.3 weight%, or 0.15 to 2 weight%, but is not limited thereto.

[0047] The above coconut processed product may be included in the above plant-based alternative milk in an amount of 0.05 to 5 weight% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from 0.05 weight%, 0.06 weight%, 0.07 weight%, 0.08 weight%, 0.09 weight%, 0.1 weight%, 0.11 weight%, 0.12 weight%, 0.13 weight%, 0.14 weight%, and 0.15 weight%; It may be included in a content range consisting of an upper limit selected from 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 legume product, cereal product, nut product, and coconut product may include 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 legume product, cereal product, nut product, and coconut product, and the flavor component described above, may further comprise one or more flavor components 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, the plant-based alternative milk comprising the legume product, cereal product, nut product, and coconut product is

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

[0053] (b) one or more flavor 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 flavor components selected from the group consisting of butanoic acid, hexanoic acid and propanoic acid; and

[0055] (d) one or more flavor components selected from the group consisting of furfural, furfuryl alcohol and benzaldehyde; may include one or more flavor components selected from among.

[0056] The above plant-based alternative milk may include one or more ingredients having flavor characteristics selected from the group consisting of sweetness, fattyness, sourness, and lactoricness.

[0057] In one embodiment, 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 lactoric flavor components.

[0058] In one embodiment, 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 fatty flavor components.

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

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

[0061] In one embodiment, the plant-based alternative milk comprising the legume product, cereal product, nut product, and coconut product, and the flavor component described above, may further comprise one or more flavor components 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 flavor components are components included in the plant-based alternative milk of the present disclosure that impart distinctive flavor characteristics compared to other milks.

[0062] In one embodiment, the plant-based alternative milk contains furfural and nonanal as flavor 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 - 3.5, 1 : 1.6 - 3.4, 1 : 1.6 - 3.3, 1 : 1.6 - 3.2, 1 : 1.7 - 3.5, 1 : 1.7 - 3.4, 1 : 1.7 - 3.3, or 1 : 1.7 - 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 comprises nonanal and δ-decalactone as flavor components, and the content ratio of nonanal to δ-decalactone may be 1:16 to 35 based on the GC (Gas Chromatography) peak area ratio, specifically 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 above components is proportional to the GC peak area ratio of the above 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 physical properties selected from the group consisting of (i) a total solids (TS) content of 10.5% to 15% by weight; (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 weight% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from 10.5 weight%, 10.7 weight%, 10.9 weight%, 11 weight%, 11.2 weight%, and 11.4 weight%; and an upper limit selected from 15 weight%, 14.8 weight%, 14.6 weight%, 14.4 weight%, 14.2 weight%, and 14 weight%, and may be, for example, 10.5 to 15 weight%, 10.7 to 14.8 weight%, 10.9 to 14.6 weight%, 11 to 14.4 weight%, 11.2 to 14.2 weight%, or 11.4 to 14 weight%, but is not limited thereto.

[0068] In one embodiment, the sugar content of the plant-based alternative milk may be 6.5 to 15 brix based on the total weight of the plant-based alternative milk, specifically, a sugar content range consisting of a lower limit selected from 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 15 brix, 14 brix, 13 brix, 12 brix, 12.5 brix, 11 brix, 10.5 brix, and 10 brix, for example, 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, but is not limited thereto.

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

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

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

[0072] The above plant-based alternative milk may contain the above-mentioned thickener in an amount of 0.005 to 0.5 weight% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from 0.005 weight%, 0.006 weight%, 0.007 weight%, 0.008 weight%, 0.009 weight%, 0.01 weight%, 0.011 weight%, 0.012 weight%, 0.013 weight%, 0.014 weight%, and 0.015 weight%; and may be included in a content range consisting of an upper limit selected from 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 food-grade stabilizer and may include, for example, one or more selected from the group consisting of sodium carboxymethylcellulose (CMC), cellulose, crystalline cellulose, methylcellulose, alginate, pectin, and carrageenan, but is not limited thereto.

[0074] The above plant-based alternative milk may contain the stabilizer in an amount of 0.05 to 5 weight% based on the total weight of the plant-based alternative milk, specifically a lower limit selected from 0.05 weight%, 0.06 weight%, 0.07 weight%, 0.08 weight%, 0.09 weight%, 0.1 weight%, 0.11 weight%, 0.12 weight%, 0.13 weight%, 0.14 weight%, and 0.15 weight%; and may be included in a content range consisting of an upper limit selected from 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 one or more selected from the group consisting of lecithin, monoglycerin fatty acid esters, polyglycerin condensed fatty acid esters, and polysorbate-based emulsifiers, but is not limited thereto.

[0076] The above plant-based alternative milk may contain the emulsifier in an amount of 0.05 to 5 weight% based on the total weight of the plant-based alternative milk, and may contain it in an amount of 0.05 to 5 weight% based on the total weight, specifically a lower limit selected from 0.05 weight%, 0.06 weight%, 0.07 weight%, 0.08 weight%, 0.09 weight%, 0.1 weight%, 0.11 weight%, 0.12 weight%, 0.13 weight%, 0.14 weight%, and 0.15 weight%; It may be included in a content range consisting of an upper limit selected from 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 may further improve emulsion stability, hydration stability, appearance stability, or foaming stability by further including one or more additives selected from the group consisting of the above thickener, stabilizer, and emulsifier.

[0078] The above plant-based alternative milk may further include additional additives, not limited to the types of preservatives, flavorings, antioxidants, additional nutritional components, excipients, flavorings, colorings, acidity regulators, etc.

[0079] For example, the above-mentioned plant-based alternative milk comprises 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.), dipotassium phosphate, vitamin C (ascorbic acid), vitamin E (tocopherols), plant extracts, chicory extract, dextrin, oligosaccharides, fructooligosaccharides, starch, modified starch, complex seasonings, persimmon color, licorice extract, formic acid, geranyl formate, citronellol formate, isoamyl formate, gum resin, geraniol, cinnamic acid, methyl cinnamon, ethyl cinnamon, Cinnamalde cinnamon, cinnamon 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, linatol, mannitol, maltol, D-maltitol, myristic acid, microfibrous cellulose, vanillin, betaine, powdered cellulose, biotin, vitamins, DL-malic acid, magnesium oxide, zinc oxide, calcium oxide, ferric oxide, sucralose, stearol glycosides, stearic acid, stearate, food coloring, benzoic acid, benzoate, alginic acid or alginate, inositol, xanthan gum, It may further include one or more additives selected from the group consisting of lactic acid or lactate, gelatin, gellan gum, starter culture, calcium carboxymethylcellulose, sodium carboxymethylstarch, casein, casein salt, chitosan, chitin, taurine, tannic acid, palmitic acid, ethyl phenylacetate, isobutyl phenylacetate, 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 plant-based alternative milk is provided, comprising the step of hydrating legume products, cereal products, nut products and coconut products in water.

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

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

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

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

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

[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 a coconut.

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

[0090] The description of legume products, cereal products, nut products, and coconut products described in one aspect of the present disclosure regarding the above-mentioned plant-based alternative milk applies equally to the method of manufacturing plant-based alternative milk, so it is referred to by reference and is not described redundantly.

[0091] In one embodiment, the hydrating step may include dispersion, hydration, and emulsification processes using homogenizers.

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

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

[0094] In one embodiment, the step of sterilizing the homogenized liquid after the homogenization process may be included.

[0095] The above sterilization can utilize general methods for sterilizing beverages, for example, high-temperature sterilization methods. The above high-temperature sterilization methods may include ultra-high temperature short-time sterilization (UHT) and high temperature short-time sterilization (HTST).

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

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

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

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

[0100] Figure 1 is a photograph showing the foaming stability, appearance stability, and emulsification stability of the plant-based milk substitutes S1, S2, and S3 of Example 2 and the plant-based milk of the Comparative Example.

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

[0102] The present disclosure will be explained in detail below by way of examples. However, the following examples are merely for illustrating the present disclosure, and the content of the present disclosure is not limited by the following examples.

[0103]

[0104] Examples

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

[0106] Soybeans, rice, cashews, and coconuts were selected as plant-based raw materials for plant-based milk substitutes, and processed plant-based raw materials were prepared by pre-treating them as follows.

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

[0108] First, after performing primary processing to defatt the raw soybean material and extract protein, the obtained protein extract (defatted soybean meal) was mixed with water in a crushing tank and dissolved using sodium hydroxide while adjusting the pH to 7.5 ± 0.5. The dissolved solution was filtered first through a sieve, and the liquid phase (soy milk) and solid component (okara) were separated using a separation device. Subsequently, hydrochloric acid was added to the liquid phase to adjust the pH to 4.4 ± 0.3 to induce 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 a range of 6.0 - 10, while the solid component was controlled to 10-18 °Bx (Brix). The neutralized suspension was sterilized at 120-160 °C for 5 seconds to 5 minutes, and volatile components were removed through a vacuum process. Finally, the suspension was supplied to a spray dryer and dried under conditions of a hot air temperature of 150-190 ℃ and a drying tower bend temperature of 50-90 ℃, and a secondary grinding process was performed to control the particle size of the powder to approximately 140㎛ or less to finally obtain a soybean protein extract.

[0109] Rice processed products were prepared using white rice as a raw material as follows. First, the raw rice material was washed and then injected with water to achieve 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. The moisture content in the barrel was maintained at 10-20 wt%, and the residence time was set to 20-60 seconds. The puffed material 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 control the particle size of the powder to 140 μm or less, thereby obtaining the rice processed product.

[0110] Cashew nut processed products were prepared as follows. First, a primary processing step was performed by hot-air roasting the raw cashew nut material using a tunnel roaster at approximately 130°C to 150°C, and then a secondary processing step was performed by grinding the roasted cashew nut three times using a roll milling method to finally obtain cashew nut paste.

[0111] [Correction pursuant to Rule 91, May 28, 2026] Coconut processed products were prepared as follows. First, inedible parts such as the outer shell and brown membrane of the coconut raw material were removed, and then pre-grinding and pressing were performed as pretreatments to obtain an extract. After filtration, the extract was pasteurized at 60 to 75 °C for 2 seconds to 30 minutes, and water was added to adjust the composition (fat 24%). Subsequently, it was pre-heated to 73-78 °C (S3) and filtered, and then treated with Ultra High Temperature (UHT) sterilization at 140-151 °C. Afterward, coconut cream was obtained through homogenization and cooling steps. Example 2: A plant-based alternative milk was prepared using the raw material formulation ratios in Table 1.

[0112] S1 S2 S3 Raw Material Ratio (Weight%) Ratio (Weight%) Ratio (Weight%) Processed Soybean Product of Example 1 0.33 0.33 0.33 Processed Rice Product of Example 1 0.30 0.30 0.30 Processed Cashew Nut Product of Example 1 0.50 0.50 0.50 Coconut of Example 1 Processed product 0.33 0.33 0.33 Sunflower oil 1.50 1.50 1.50 Nutritional fortifier 0.65 0.65 0.65 Acidity regulator (Potassium diphosphate) 0.100 100 10 Oligosaccharide 1.00 1.00 1.00 Refined salt 0.07 0.07 0.07 Compound seasoning 0.100 100 10 Dextrin 2.30 2.30 2.30 Thickener (Xanthan gum) 0.03 -0.03 Thickener (Guar gum) 0.02 -0.02 Stabilizer (Cellulose) 0.20 -- Emulsifier (Sunflower lecithin) 0.33 -- Water 92.24 92.82 92.77

[0113]

[0114] Comparative Example: Preparation of plant-based milk substitute of the comparative example

[0115] The plant-based alternative milk of the Comparative Example was prepared using soybeans, rice, cashews, and coconuts, which are the same raw materials as the plant-based raw materials of Example 1. The plant-based raw materials were pretreated as follows and used as the processed plant-based raw materials of the Comparative Example.

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

[0117] The rice processed product of the comparative example was prepared as follows. First, to facilitate the grinding of the rice, the moisture content was controlled to 12% by weight or less using a hot air dryer, and after undergoing a preliminary crushing process, the rice powder was prepared by grinding using a hammer mill. Extrusion was not performed during the preparation of the rice powder of the comparative example described above.

[0118] The processed cashew nut of the comparative example was prepared as follows. First, to facilitate the grinding of the cashew nut, the moisture content was controlled to 10% by weight or less using a hot air dryer, and a coarse cashew nut liquid was prepared by colloid milling. Tunnel roasting and three-stage roll milling were not performed when preparing the coarse cashew nut liquid of the comparative example described above.

[0119] The processed coconut product of the comparative example was prepared as follows. First, after removing inedible parts such as the outer shell and brown membrane of the raw coconut material, only the white flesh was selected, washed, and cut, and then wet-ground to produce ground coconut liquid.

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

[0121]

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

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

[0124] Specifically, the solid content (TS) was measured by taking approximately 5 ± 0.5 g of the sample and heating it at approximately 140°C for at least 5 minutes using the atmospheric pressure heating and drying method, and calculating the amount of moisture lost. In addition, the sugar content (Brix) was measured using a digital refractometer (Atago) after immersing the sample in water at approximately 20°C for at least 5 minutes to maintain the temperature sufficiently. Furthermore, the viscosity was measured using a rotational viscometer (Brokfield) after immersing the sample in water at approximately 20°C for at least 5 minutes to maintain the temperature sufficiently (Spindle No. 2, test speed: approximately 60 rpm). The results are shown in Table 2 below.

[0125] Physicochemical Characteristics S1 S2 S3 Comparison Preview 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: Analysis of Stability Characteristics

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

[0129] Foaming stability evaluation was performed using the following equipment and conditions. A 3-hole steam wand tip of an espresso machine (Futura F100, Futura) was used as the steam injection nozzle, and the steam pressure was set and maintained in the range of 100 to 200 kPa (g). For the sample, 200 g of the plant-based alternative milk prepared in Example 2 or the plant-based milk prepared in the Comparative Example was placed in a 500 mL stainless steel jug, and the initial temperature was adjusted to 4-5 °C. Foaming was performed by opening the steam valve to inject steam, but the steam injection was stopped as soon as the sample temperature reached 70 ± 1 °C. To determine foam retention power immediately after the foaming ended, the uniformity, duration, and extent to which the bubbles generated during steam injection were maintained without collapse or water separation were observed and recorded, and evaluated on a scale of 1 point (poor) to 5 points (excellent).

[0130] The evaluation of physical stability was performed as follows. 120 g (±5 g) of ice was placed in a tumbler (capacity 300-350 mL), and 160 mL of the plant-based milk substitute of Example 2 or the plant-based milk of the Comparative Example (initial 4-8 ℃) that had been refrigerated was added, followed by slowly pouring 40 mL of espresso from the surface. After pouring, the lid was closed and the mixture was mixed by inverting it up and down three times. The color, uniformity, and the degree to which the sample remained evenly distributed without layer separation after mixing were observed and evaluated on a scale of 1 (poor) to 5 (excellent).

[0131] For the emulsion stability evaluation, 120 g (±5 g) of ice was placed in a tumbler (capacity 300-350 mL) as in the appearance stability evaluation, and 160 mL of the plant substitute milk of Example 2 or the plant milk of the Comparative Example (initial 4-8 ℃) that had been refrigerated was added, followed by slowly pouring 40 mL of espresso from the surface. After pouring, the lid was closed and mixed by inverting it up and down three times. The presence of separations, suspended solids, and precipitates after mixing was observed and evaluated on a scale of 1 point (poor) to 5 points (excellent).

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

[0133] Evaluation Item S1 S2 S3 Comparative Example Foaming Stability Score 5 3 4 2 Evaluation Foaming Stability High (Fine and uniform foaming, formation of a stable foam layer) Foaming Stability Medium (Uneven foam size) Foaming Stability Somewhat High (Foaming is partially uneven but relatively stable) Foaming Stability Low (Uneven foam size) Appearance Stability and Emulsion Stability Score 5 2 3 1 Evaluation Appearance and Emulsion Stability High (Most uniform and stable, no separation) Appearance and Emulsion Stability Low (Precipitation and particle suspension observed, oil / protein separation observed) Appearance and Emulsion Stability Medium (Traces of separation of some components observed, but uniform overall) Appearance and Emulsion Stability Very Low (Cloudy precipitation / traces of separation around ice, uneven layering)

[0134] As a result of the evaluation, the foaming stability was best in the plant-based alternative milks S1 and S3 of Example 2, while S2 showed moderate foaming stability. The plant-based milk of the Comparative Example had the lowest foaming stability. Regarding appearance stability and emulsification stability, the plant-based alternative milk S1 of Example 2 was best, while S3 showed moderate appearance and emulsification stability. The plant-based milk of the Comparative Example was found to have very low appearance and emulsification stability.

[0135]

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

[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 (UHT Seoul Milk, Seoul Milk Cooperative).

[0138] Specifically, the analysis was performed using the following method with GC-QTOF / MS (Gas Chromatography-Quadrupole Time of Flight / Mass Spectrometer).

[0139] The samples to be analyzed were pretreated under identical conditions and then used for analysis.

[0140] Stir Bar Sorptive Extraction (SBSE, Twister®) was used to extract flavor components from plant-based milk substitutes and milk. First, 10 g of each sample was placed in a 20 ml vial. A Twister® stirring bar coated with polydimethylsiloxane (PDMS) was placed into the sample, and volatile and semi-volatile components were adsorbed by stirring at 350 rpm for 1 hour. After adsorption was complete, the stirring bar was retrieved, mounted in a thermal desorption unit (TDU), and directly connected to a gas chromatography-mass spectrometer (GC-MS) for analysis.

[0141] Volatile and semi-volatile components were analyzed as flavor components of milk using GC-QTOF / MS. Compounds were identified using MassHunter Unknowns Analysis and Qualitative Analysis programs. The major flavor components detected were classified into sweet, fatty, sour, and lactoric compounds, and the presence and relative intensity of each compound were used for comparative analysis between samples.

[0142] As a result of the analysis, major flavor components related to the characteristic sweetness, fattness, sourness, and lactoric flavors of milk were selected, and the analyzed GC peak area ratios (the ratio of the peak area of ​​each flavor component when the sum of the peak areas of all analyzed flavor components is considered as 100, %) are 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 distinguishable from commercially sold milk and comparative example milk are shown in Table 6.

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

[0144] OdorCompoundCAS NO.Commercially Sold Milk S1S2Comparison Example lactoricδ-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 Commercial Milk S1 S2 Comparison Example lactoric 24.665 17.177 14.35 42.023 fatty 1.21 10.53 40.60 33.459 sour 0.89 0.14 20.11 0.794 sweet 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 Sold Milk S1 S2 Comparative Example Furfural 486355.0604912.7536992.4388247.2 Nonanal 754909.51835476.11074593.9494313.4 Butanoic acid, butyl ester 182857.3136090.292537.6-δ-Decalactone 24825010.031084275.930655552.04102186.8

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

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

[0150] In addition, the plant-based alternative milks of S1 and S2 contained Benzaldehyde as a sweet flavor component, Octanol as a fatty flavor component, and γ-Decalactone as a latonic flavor component at higher rates compared to commercial milk.

[0151] Therefore, the plant-based alternative milks of S1 and S2 are expected to be able to achieve milk flavor characteristics similar to commercially available milk.

[0152] In addition, the plant-based alternative milks of S1 and S2 in Example 2 contained flavor components such as butanoic acid, 2-pentanone, octanal, benzaldehyde, and δ-undecalactone, just like commercially available milk; however, the plant-based milk of the comparative example did not contain the above flavor components, and thus the milk-like flavor characteristics were lower than those of S1 and S2 in Example 2, so it was predicted that it would not be able to achieve a flavor similar to actual milk.

[0153] In addition, the plant-based alternative milks of S1 and S2 in Example 2 were found to contain flavor components not found 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 specific to plant-based alternative milk compared to commercially available milk.

[0154] In addition, it was confirmed that flavor components contributing to the unique flavor characteristics of milk exhibit a similar pattern.

[0155]

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

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

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

[0159] Evaluation Items Commercially Available Milk Commercially Available Oat Beverage Example (S1) Appearance 3.8 23.0 33.88 Scent 3.5 22.9 43.42 Swallowing 4.0 9 3.3 93.42

[0160] As a result, the appearance was evaluated as superior to commercially available milk, and it was confirmed that the aroma and mouthfeel characteristics were superior to 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 is obvious to those skilled in the art that various modifications and variations are possible within the scope of the technical spirit of the present disclosure, and it is natural that such modifications and variations fall within the scope of the appended claims.

Claims

1. A plant-based alternative milk comprising legume products, cereal products, nut products and coconut products, A plant-based alternative milk comprising one or more flavor compounds selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde, and δ-undecalactone.

2. A plant-based alternative milk comprising legume products, cereal products, nut products and coconut products, (a) One or more flavor components selected from the group consisting of δ-Decalactone, δ-Dodecalactone, δ-Octalactone, γ-Decalactone and δ-Undecalactone; (b) one or more flavor ingredients selected from the group consisting of Nonanal, Dodecanol, 2-Decanone, Octanol, 6-Methyl-1-octanol, 2-Pentanone, and Octanal; (c) one or more flavor components selected from the group consisting of butanoic acid, hexanoic acid and propanoic acid; and (d) one or more flavor components selected from the group consisting of furfural, furfuryl alcohol, and benzaldehyde; A plant-based alternative milk containing one or more flavor ingredients selected from among.

3. In claim 1 or 2, The above plant-based alternative milk is Vegetable alternative milk further comprising one or more flavor 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 Vegetable alternative milk further comprising one or more flavor 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-nonnal, 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 flavor components, and A plant-based alternative milk having a content ratio of furfural and nonanal of GC (Gas Chromatography) peak area ratio of furfural : nonanal = 1 : 1.5 to 3.

5.

6. In any one of claims 1 to 5, The above plant-based alternative milk contains nonanal and δ-decalactone as flavor components, and A plant-based alternative milk having a content ratio of nonanal and δ-decalactone of 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) The solid content is 10.5% to 15% by weight; (ii) 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 above-mentioned legume processed product is a legume extract containing protein, the above-mentioned cereal processed product is cereal powder, the above-mentioned nut processed product is a nut paste, and the above-mentioned coconut processed product is coconut cream.

9. In any one of claims 1 to 8, A plant-based alternative milk in which the above legume 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-mentioned 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 comprising one or more selected from the group consisting of the above legume processed products, cereal processed products, nut processed products, and coconut processed products, in an amount of 0.05 to 5 weight percent based on the total weight of the plant-based alternative milk.

12. In any one of claims 1 to 11, The above legumes include one or more selected from the group consisting of soybeans, peas, lentils, kidney beans, chickpeas, black beans, lima beans, fava beans, peanuts, red beans, mung beans, broad beans, fava beans, azuki beans, sorghum beans, and brown beans. The above grains comprise one or more selected from the group consisting of rice, wheat, corn, barley, oats, rye, sorghum, buckwheat, foxtail millet, sorghum, quinoa, amaranth, teff, and ponlie. A plant-based alternative milk comprising one or more nuts selected from the group consisting of cashews, almonds, walnuts, pistachios, pecans, hazelnuts, macadamia nuts, 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, The above plant-based alternative milk further comprises one or more selected from the group consisting of thickeners, stabilizers, and emulsifiers.

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

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

16. In claim 14 or 15, A method for producing plant-based alternative milk, wherein the above-mentioned cereal product comprises cereal powder obtained by extrusion and grinding cereals.

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

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

19. In any one of claims 14 to 18, A method for producing plant-based milk substitutes, wherein in the above hydration step, one or more selected from the group consisting of thickeners, stabilizers, and emulsifiers are further added to hydrate.

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