Preparation and development of fiber enriched almond derived plant-based cottage cheese alternative

Abstract

The present invention provides an almond milk based fiber enriched cottage cheese alternative and a method for preparation thereof, as an alternative of conventional dairy paneer. The method comprises following steps A: preparing almond milk, B. pasteurizing the almond milk at a temperature ranging from about 80 ºC to about 92 ºC for 15-20 seconds, to obtain pasteurized almond milk and C. coagulating the pasteurized almond milk in presence of a coagulant, wherein the coagulant is 0.2% calcium lactate. The almond derived plant-based cottage cheese alternative comprises about 99.7 % (w / w) almond milk, 0.2 % (w / w) calcium lactate and 0.1 % (w / w) inulin powder.

Description

[0001] PREPARATION AND DEVELOPMENT OF FIBER ENRICHED ALMOND DERIVED PLANT-BASED COTTAGE CHEESE ALTERNATIVE

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a vegan product as an alternative of dairy based product and a process for preparation thereof. The present invention especially relates to a vegan alternative of traditionally used dairy paneer, with an aim to address the increasing demand of vegan products in the market targeting healthconscious consumers and persons who are allergic to lactose and casein.

[0004] BACKGROUND OF THE INVENTION

[0005] The rising popularity of veganism is leading to replace animal-based food products by their plant-based counterparts. Religious beliefs also play a major role in leading people to switch from animal-based food products to their plant-based alternatives. The pivotal shift toward incorporating organic elements into food products stems from heightened consumer awareness of health risks associated with synthetic pesticides, herbicides and fertilizers used in conventional farming.

[0006] Animal derived traditional dairy or milk-based products like butter, yogurt, and cheese also face nutritional difficulties associated with their consumption. These products when consumed in excess contributes to saturated fatty acids and impacts on cardiovascular health. Additionally, some people face assimilation issues and allergies, particularly towards cow's milk proteins.

[0007] All these concerns can be allayed by providing easily digestible, cholesterol-free alternatives that are rich in protein, non-allergic, and have non-saturated fatty acid content.

[0008] Paneer is a widely used dairy product, prepared by coagulation of milk, and is a rich source of nutrients. Efforts have been made to provide various methods of coagulations.

[0009] FR3003727 provides preparation of a dairy product by using a plant-based coagulant. However, the process still uses milk of animal origin and that clearly conflicts with vegan dietary principles. An instance of a non-dairy milk cheese replica involves a cheese preparation from casein. Since casein itself is a dairy product, such cheese replicas do not qualify to be called strictly vegan cheese replicas.

[0010] In some cases, a transglutaminase enzyme has been used for cheese curdling as described in W02013010037 or WO2014110540. The drawback of the commercially available products of transglutaminase, like the "Ajinomoto" brand, has been that most of them contain sodium caseinate. Since this is also a milk derivative, its use during production is not congruent to make sure that the cheesemaking process is strictly vegan.

[0011] Among the various dairy alternatives, almond milk and soymilk have also grown interest these days. Recently a product named Veganeer (Non-Soy Paneer) has been launched by Nature’s Soul comprising almonds, cashews, cold pressed walnut oil, citric acid, fortified with calcium. Soymilk-based paneer is already in market as Tofu, there is no report of paneer prepared by using almond milk. Further, there are also various reports about Tofu showing difficulty in absorbing nutrients due to presence of phytic acid and antinutrients.

[0012] Thus, there is requirement for providing a completely vegan alternative of paneer, which is nutritionally equivalent to dairy based cottage cheese, and free from nutritional difficulties of dairy products.

[0013] OBJECT OF THE INVENTION

[0014] Accordingly, it is an object of the present invention to provide a lactose-free and casein-free alternative of paneer with diverse dietary requirements.

[0015] It is further an object of the present invention to provide a plant based vegan alternative of paneer.

[0016] It is another object of the present invention to provide an almond derived plantbased cottage cheese alternative and method for preparation thereof. SUMMARY OF THE INVENTION

[0017] In an aspect of the present invention, there is provided a method for preparing almond derived plant-based cottage cheese alternative, where the method comprises steps of:

[0018] A. preparing almond milk,

[0019] B. pasteurizing the almond milk at a temperature ranging from about 80°C to about 92 °C for 15-20 seconds, to obtain pasteurized almond milk and

[0020] C. coagulating the pasteurized almond milk in presence of a coagulant, wherein the coagulant is 0.2% calcium lactate.

[0021] In another aspect of the invention there is provided an almond derived plant -based cottage cheese alternative comprising 99.7 % (w / w) almond milk, 0.2 % (w / w) calcium lactate and 0.1 % (w / w) inulin powder.

[0022] BRIEF DESCRIPTION OF THE FIGURES

[0023] Figure 1 illustrates graphical representation for the preparation and development of fiber enriched almond derived plant-based cottage cheese alternative .

[0024] Figure 2 illustrates Process Flow Chart for the Preparation and Development of Fiber Enriched Almond derived plant-based cottage cheese alternative .

[0025] Figure 3 illustrates microstructure using Scan Electron Microscopy (SEM) at 500X magnification comparing (i) Control paneer (Conventional market available dairy paneer - Amul Fresh Malai Paneer) with (ii) almond derived plant-based cottage cheese alternative.

[0026] Figure 4 illustrates micro structure using Scan Electron Microscopy (SEM) at 1KX magnification comparing (i) Control paneer (Conventional market available dairy paneer - Amul Fresh Malai Paneer) with (ii) Plant derived almond derived plantbased cottage cheese alternative.

[0027] Figure 5 illustrates Radar Chart representing sensory scores of (i) Plant derived almond derived plant-based cottage cheese alternative (ii) Control Paneer (Conventional Market Paneer - Amul Fresh Malai Paneer). Figure 6 illustrates Radar Chart representing sensory scores of (i) Over Pasteurization (>92°C) (ii) Inadequate pressure and retention time (<4.39-5 kPa and <30 mins).

[0028] Figure 7 illustrates compression test graph illustrating the textural properties of plant derived almond derived plant-based cottage cheese alternative samples - A- Almond SI (Plant based almond derived plant-based cottage cheese alternative under optimal condition), B-Almond-S2 (Plant based almond derived plant-based cottage cheese alternative <0.5 kPa manual 1ststage pressure with <5-minute retention time), C-Almond-S3 (Plant based almond derived plant-based cottage cheese alternative <4.3 kPa with <30-minute retention time) and D-Control Paneer (Conventional market available paneer - Amul Fresh Malai Paneer).

[0029] DETAILED DESCRIPTION OF THE INVENTION

[0030] The present invention is directed towards the development of a vegan alternative of paneer.

[0031] The present invention is described with reference to specific embodiments and the figures / tables including the best mode contemplated by the inventors for carrying out the invention. This description is not meant to be construed in a limiting sense, as various alternate embodiments of the invention will become apparent to persons skilled in the art, upon reference to the description of the invention. It is therefore contemplated that such alternative embodiments form part of the present invention.

[0032] Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Further, unless otherwise required by context, singular terms shall include pluralities and plural terms shall include the singular. Generally, nomenclatures utilized in connection with, and techniques of, phage, bacteriophage, pH, temperature described herein are those well-known and commonly used in the art. Some of the terms are defined briefly here below; the definitions should not be construed in a limiting sense. The use of “comprise”, “comprises”, “comprising”, “contain”, “contains”, “containing”, “include”, “includes”, and “including” are not intended to be limiting. It is to be understood that both the foregoing general description and this detailed description are exemplary and explanatory only and are not restrictive.

[0033] The present invention is directed towards the development of almond derived plant-based cottage cheese alternative.

[0034] In an embodiment of the present invention there is provided a method for preparation of almond milk derived plant-based cottage cheese alternative.

[0035] The preparation of almond derived plant-based cottage cheese alternative starts with the preparation of almond milk as raw material.

[0036] The present invention provides a method for preparing almond derived plantbased cottage cheese alternative, where the method comprises steps of:

[0037] A. preparing almond milk,

[0038] B. pasteurizing the almond milk at a temperature ranging to obtain pasteurized almond milk and

[0039] C. coagulating the pasteurized almond milk in presence of a coagulant.

[0040] The preparation of almond derived plant-based cottage cheese alternative thus comprises step (A) as:

[0041] A. preparing almond milk.

[0042] The almond milk for preparing cottage cheese alternative, is prepared in a method comprising steps of: i) washing and soaking almonds in water for a time period to obtain soaked almonds, ii) draining the soaked almonds of water and removing the outer layer of the almonds to obtain peeled almonds free of tannins and antinutrients, iii) washing and blending the almonds obtained in step (ii) with water obtain a homogenous mixture, and iv) straining the homogenous mixture of step (iii) to obtain smooth and liquid almond milk.

[0043] The almond milk for preparing cottage cheese alternative involves soaking of almonds in water in step (i), where the almonds are soaked in water at a ratio of 1:3. The almonds are soaked in water for a period of 10-12 hours. The step of soaking of almonds in water increases the flexibility of the almonds, facilitating easier removal of outer layer (peel) of the almonds.

[0044] The inventors of the present invention have observed that the step of soaking of almonds into water at a ratio of 1: 3 is extremely crucial for achieving high yields of almond derived plant-based cottage cheese alternative. Almonds soaked at below almond to water ratio of 1:3 (w / v) prolongs soaking time by more than 10- 12 hours due to improper dipping of almonds and results in unacceptable changes in color of the almond milk, and the same is reflected in final almond derived plant-based cottage cheese alternative. Critically a reduction of overall yield of almond derived plant-based cottage cheese alternative by 18-20% (w / w) was also observed.

[0045] Adequate soaking of almond in water ratio of 1:3 (w / v) with 10-12 h retention ensures improvement of overall yield and optimal water absorption. In addition, it was also observed that the soaking ratio of almonds to water above 1:3 (w / v), does not result in any significant improvement in overall yield of almond derived plant-based cottage cheese alternative.

[0046] After the step of soaking, the soaked almonds are drained of water in step (ii), and the outer layer (peel) of the soaked almond is removed. This removal of peel is a critical step to eliminate any residual impurities, bitterness, or tannins present in the peel, ensuring a cleaner and more palatable almond milk.

[0047] The peeled almonds are washed and blended with water in step (iii) in a precise ratio of 1:2. This blending step serves two primary purposes: breaking down of the almonds into finer particles for optimal extraction of flavors and nutrients and achieving a homogenous almond-water mixture with water.

[0048] It was observed by the present inventors that on lowering down the almond to water ratio from 1:2 (w / v) leads to inadequate grinding of the mixture resulting in paste formation and inconsistent texture to the final product. With optimal almond to water grinding ratio of 1:2 (w / v) for 3-5-minute grinding time, a homogenous almond-water mixture is yielded resulting in formation of smooth and liquid almond milk equivalent in texture of cow milk. Further, above 1:2 (w / v) almond to water grinding ratio certainly increases the moisture content of the obtained almond milk to more than 90%, causing soft, unacceptable and fragile texture of the final product.

[0049] The homogenous almond-water mixture is then strained in step (iv) to remove any solid particles, yielding a smooth and liquid almond milk. Straining is crucial in achieving a desirable consistency in the almond milk, ensuring it serves as an effective base for the subsequent phases of the process.

[0050] The method for the preparation of almond derived plant-based cottage cheese alternative further comprises step B:

[0051] B. Pasteurization of almond milk.

[0052] The preparation of almond derived plant-based cottage cheese alternative comprising step B as pasteurization of almond milk comprises steps of: i. controlled pre-heating the almond milk obtained in step A(iv) to obtain enzyme inactive almond milk, ii. pasteurizing the enzyme inactive almond milk of step B(i) at 80-92°C for 15-20 secs, to obtain pasteurized almond milk, and iii. cooling the pasteurized almond milk of step B(ii) to 80°C -85°C.

[0053] For the preparation of almond derived plant-based cottage cheese alternative, the almond milk undergoes a step (B) of pasteurization, which involves in step B(i) a controlled preheating phase. The controlled preheating step B(i) involves heating the almond milk at 40 °C for 5 mins for enzyme inactivation, and to stop any undesired reaction.

[0054] The enzyme inactive almond milk obtained in step B(i) is followed by a step B (ii) pasteurization of the enzyme inactive almond milk at 80-92°C for 15-20 secs. Heat treatment of almond milk significantly affects physico-chemical, sensory and microbiological characteristics of cottage cheese alternative. It also affects Total Solids (TS) recovery and thus the yield of cottage cheese alternative. Heat treatment of milk essential destroys the pathogenic and spoilage microorganisms.

[0055] The pasteurization time-temperature combination of 80°C-92°C and 15-20 seconds is suitable for further processing of almond derived plant-based cottage cheese alternative. The time-temperature combination of pasteurization is an important step for making the almond derived plant-based cottage cheese alternative and regarded as critical control point (CCP). The optimal temperaturetime combination balances the sensory attributes and ensures the overall quality and microbiological safety of the product.

[0056] It was observed that with inadequate pasteurization below 80°C temperature and time retention less than 15 Seconds, the microbial load (Total Pate Count) of the almond milk surprisingly increases by 4-fold, and impacts overall microbial quality of the final almond derived plant-based cottage cheese alternative and makes it unacceptable for consumption.

[0057] Further, above the pasteurization temperature of 92°C and more than 15-20 seconds of exposure time, unacceptable changes in the color of the almond milk have been observed. This also impacted the final color and sensory attribute of the almond derived plant-based cottage cheese alternative. Also, it was observed that overcooked flavor and occasional unexpected precipitation may occur due to the denaturation of almond proteins.

[0058] The pasteurized almond milk in step B(iii) is further cooled to 80°C -85°C and is prepared to be coagulated.

[0059] The method for the preparation of almond derived plant-based cottage cheese alternative further comprises step C:

[0060] C. Coagulation of the pasteurized almond milk.

[0061] The preparation of almond derived plant-based cottage cheese alternative comprising step C as coagulation of the pasteurized almond milk comprises steps of: i. adding a coagulant to the pasteurized almond milk of step B(iii), to coagulate the almond milk at a temperature ranging from about 80-85°C, ii. adding an organic texture enhancement agent to the coagulated almond milk of step C(i) to obtain a coagulated mixture, iii. stirring the coagulated mixture and draining the mixture off whey into a muslin cloth to obtain drained coagulum, and iv pressing the drained coagulum and steeped in cold water to obtain the almond derived plant-based cottage cheese alternative. The pasteurized almond milk obtained in step B(iii) is added with a coagulant, where the coagulant is calcium lactate. The pasteurized almond milk is coagulated in presence of 0.2% calcium lactate in step C(i). The Lactic acid salt of calcium serves as a coagulant by binding proteins and facilitating the separation of whey from the almond milk.

[0062] Surprisingly, the step of coagulation is critical to the calcium lactate as coagulant. When other coagulant is used instead of calcium lactate, for example citric acid, which is a common coagulant in cheese-making processes, the yield was found to be comparatively lower than when using calcium lactate.

[0063] The use of Ca - Lactate has significantly resulted in higher yield as compared to citric acid. Calcium lactate at 0.2%(w / w) concentration effectively coagulates the almond milk, optimizing protein aggregation and water retention resulting in a firm almond derived plant-based cottage cheese alternative. While at 0.1% (w / w), yield decreases, which indicates less efficient coagulation.

[0064] The coagulation temperature below 80°C was found inefficient, resulting in inadequate curdling of milk. Optimal coagulation occurs within the range of 80- 85°C. However, beyond 85°C, the overcooked flavor appears, and the texture becomes undesirable.

[0065] The coagulated almond milk is further added with an organic texture enhancement agent, where the organic texture enhancement agent is inulin. The texture of the coagulated almond milk is enhanced by using 0.1% inulin powder in step C(ii). Inulin is a prebiotic fiber and serves as a functional ingredient that not only contributes to the texture but also promotes gut health.

[0066] Inulin has good water holding capacity and below 0.1% (w / w) of Inulin concentration, the water holding capacity of plant derived cottage cheese certainly decreases which impacts the overall hardness and desired texture of the final product. On increasing the concentration beyond 0.1% (w / w), there is no significant improvement of texture. The coagulated mixture is stirred, and filled into a muslin cloth for drainage of whey in step C(iii). This drainage process is crucial for firming up the coagulum and providing the desired consistency to the almond derived plant-based cottage cheese alternative. At this step, first the coagulum is collected to a muslin cloth and kept to chilled water (4-8°C) for 5-6 minutes.

[0067] The drained coagulum in step C(iv) is pressed and steeped in cold water having temperature of 4-8°C for 10-12 minutes. This cooling step aids in solidifying the almond derived plant-based cottage cheese alternative, setting its structure, and enhancing its texture. Beyond 8°C of chilling temperature, fragile texture of the mold was observed, which is unacceptable. The coagulum is pressed into definite shape and excess whey expulsion.

[0068] The step of pressing may comprise stages of application of pressure. The method for preparation of almond derived plant-based cottage cheese alternative comprises a 1st stage of manual pressure at 0.5 kPa-0.8 kPa for 5-6 minutes. The pressure at first stage attains a definite shape and excess whey is expelled. The almond milk-based coagulum is further compresses at second stage with mechanical pressure mold for a definite time. The applied pressure at second stage ranges from 4.3 kPa -5 kPa for 30-35 minutes, and is responsible for providing microstructural stability. The step C(iv) results in production of well- structured cottage cheese alternative of desired consistency and firmness. The shaped almond derived plant-based cottage cheese alternative so obtained is placed in refrigerator for 30 mins to achieve its final structure.

[0069] In an embodiment of the present invention there is provided almond derived plantbased cottage cheese alternative obtained by coagulation of almond milk.

[0070] The almond derived plant-based cottage cheese alternative consists of 99.7 % (w / w) almond milk, 0.2 % (w / w) calcium lactate and 0.1 % (w / w) inulin powder. The almond derived plant-based cottage cheese alternative is coagulated in presence of 0.2% calcium lactate and 0.1% inulin.

[0071] The almond derived plant-based cottage cheese alternative as obtained shows a microbial limit within the acceptable limit.

[0072] The almond derived plant-based cottage cheese alternative remains stable for 30 days, when stored in refrigerator.

[0073] Further embodiments of the invention is illustrated in Examples. Example 1: Preparation of almond derived plant-based cottage cheese alternative

[0074] The almonds are preliminary washed and soaked in water at a ratio of 1:3 for 10- 12 hours. After soaking, the residual water is drained out, and their outer layer (peel) is removed. The peeled-out almonds are washed and blended with water in a ratio of 1:2 to achieve a homogenous almond-water mixture. The resulting almond-water mixture is strained to remove any solid particles, yielding a smooth and liquid almond milk. The almond milk so obtained is pre-heated at 40 °C for 5 mins followed by pasteurization at 80-92°C for 15-20 secs (critical control point during operation) and successively cooling to 80°C -85°C. The pasteurized almond milk is added with 0.2% calcium lactate as a coagulant and 0.1% inulin powder to obtain a coagulated mixture. The mixture is stirred, and filled into a muslin cloth for drainage of whey. The drained coagulum is then pressed and steeped in chilled water at 10-12 °C into definite shape and excess whey expulsion to produce well-structured cottage cheese alternative of desired consistency and firmness. The shaped almond derived plant-based cottage cheese alternative is placed in refrigerator for 30 mins to achieve its final structure at an yield of 56 ±1%. Figure 1 and 2 shows the detailed steps of preparation.

[0075] Example 2: Almond derived plant-based cottage cheese alternative coagulated in presence of citric acid

[0076] When almond milk is coagulated with citric acid at a concentration of 0.3% (w / w), the yield is approximately 30%, which however increases to 32.8% on increasing the concentration to of citric acid at 0.4% (w / w). slightly improves the yield to 32.8%.

[0077] Example 3: Nutritional content of the Almond derived plant-based cottage cheese alternative

[0078] Table 1 shows the nutritional content present in the almond derived plant-based cottage cheese alternative. Inulin present in the cottage cheese alternative enriches the cottage cheese alternative with fiber content. Table 1: Nutritional composition of almond derived plant-based cottage cheese alternative

[0079] Example 4: Scan Electron Microscopy (SEM) Analysis:

[0080] The microstructural stability of the almond derived plant-based cottage cheese alternative was evaluated with Scan Electron Microscopy (SEM) analysis, keeping a conventional market available dairy panner as control. The result shows plant-based almond derived panner has excellent stability comparing control in 500X and 1KX magnification and shows similar microstructural matrix stability. Figure 3-4 shows microstructure of cottage cheese alternative using Scan Electron Microscopy (SEM) at 500X magnification and 1KX magnification respectively comparing (i) Control paneer (Conventional market available dairy paneer - Amul Fresh Malai Paneer) with (ii) Plant derived almond derived plant-based cottage cheese alternative.

[0081] Example 5: Sensory Analysis

[0082] Plant derived almond derived plant-based cottage cheese alternative was judged by a semi-trained sensory panelist. Five sensory characteristics of the product i.e. color & appearance, flavor, body & texture, taste, and overall acceptability were evaluated using 9-point hedonic scale (9=like very much; l=dis-like very much). Each sample weighing 5g under chilled condition (4°C) and after frying were presented along with control Paneer (Conventional Market Paneer - Amul Fresh Malai Paneer), to respective panelists in identical plates labeled with random numbers and in random order. The panels recognized the cottage cheese alternative samples only by codes. Sensory panelists were instructed to rinse their mouth by drinking plain water after as-assessment of each sample. All assessments were done in individual booths of a sensory laboratory under white light illumination. Table 2: Sensory Analysis of almond derived plant-based cottage cheese alternative and control paneer

[0083] Color & Body & Overall

[0084] Sample Taste Flavor

[0085] Appearance Texture Acceptability

[0086] Almond derived plant-based 8.4 ±

[0087] 8.2 + 0.12 8.3 + 0.16 8.2 + 0.21 8.2 + 0.19 cottage cheese 0.17 alternative

[0088] 8.3 + Control Paneer 8.3 + 0.17 8.2 + 0.15 8.4 + 0.16 8.2 + 0.15

[0089] 0.23

[0090] *Average of 3 trials judged by 7 panelists

[0091] Table 3: Sensory Analysis almond derived plant-based cottage cheese alternative when pasteurization temperature was >92 °C and Inadequate pressure and retention time was given <4.39 kPa and <30 mins

[0092] Overall

[0093] Color & Body &

[0094] Sample Taste Flavor Acceptabilit

[0095] Appearance Texture y

[0096] Pasteurizati 5 5.5 7 5.4 5.5 on (>92°C)

[0097] Inadequate

[0098] Pressure and residence

[0099] 5.2 5.6 7.1 5.5 5.7 time (4.39 kPa, <30 mins)

[0100] Table 2, Table 3 and Figure 5-6 show the results of the sensory test. Example 6: Microbial Analysis:

[0101] The Total Plate Count (TPC) / Aerobic Microbial Count & Yeast & Mould (Y&M) Count for the almond derived plant-based cottage cheese alternative were measured following IS: 5402:2012 & IS: 5403: 1999 (Reaff.2005). The result for Total Plate Count / Aerobic Microbial Count & Yeast & Mould Count were found to be 80 cfu / g & <10 cfu / g which is within the acceptable limit (Table 4).

[0102] Table 4: Microbiological evaluation

[0103] Example 7: Texture Analysis of Almond milk derived plant-based cottage cheese alternative by Compression Test

[0104] Texture analysis of the almond milk derived plant-based cottage cheese alternative with respect to the conventional paneer was investigated by three methods.

[0105] Investigation 1: Texture analysis was performed by UTM Machine: (Tinius Olsen (UK)-Make with Model No: H50KT / 130). Load range was 15 kgf with a displacement range of 1000 mm and the test speed was maintained at 12.54 mm / min. Representative graph (Figure 7) and Table 5 illustrate the texture properties of plant derived almond derived plant-based cottage cheese alternative samples - A, B, and C and control paneer - D (conventional market available paneer - Amul Fresh Malai Paneer). From the compression test this is evident that final almond panner marked as A-Almond SI, shows very good textural properties and hardness (Max Force taken 11.29 kgf) with respect to the control marked as D-Control (conventional market available paneer - Amul Fresh Malai Paneer- Max Force taken 12.78 kgf) with almost similar maximum displacement range. Investigation 2: Manual pressure application (1stStage Pressure) below 0.5 kPa with less than 5-minute retention does not give a proper mold shape with almond whey retaining within the matrix of the mold. Compression test report reveals unacceptable textural properties with respect to control for B-Almond-S2 with maximum force of 7.34 kgf and maximum displacement of 55.2%

[0106] Investigation 3: Mechanical pressure application (2ndStage Pressure) below 4.3 kPa with less than 30-minute retention time gives a fragile texture. Compression test report reveals drastic changes in the textural properties for C-Almond-S3 with maximum force of 3.39 kgf and maximum displacement of 51.2%, which is an unacceptable and poor texture with respect to control.

[0107] Table 5: Results of Texture Analysis

[0108] Figure 7 shows compression test graph illustrating the textural properties of plant derived almond derived plant-based cottage cheese alternative samples - A- Almond SI (Plant based almond derived plant-based cottage cheese alternative under optimal condition), B-Almond-S2 (Plant based almond derived plant-based cottage cheese alternative <0.5 kPa manual 1ststage pressure with <5-minute retention time), C-Almond-S3 (Plant based almond derived plant-based cottage cheese alternative <4.3 kPa with <30-minute retention time) and D-Control Paneer (Conventional market available paneer - Amul Fresh Malai Paneer).

[0109] ADVANTAGE OF THE INVENTION

[0110] In view of the rising demands for sustainable dietary alternates, the present invention provides an almond milk derived plant-based cottage cheese alternative. The almond milk derived plant-based cottage cheese alternative has been carefully formulated to meet the texture of the traditional dairy paneer and, therefore, is able to meet consumer expectations linked with the growing plant-based consumer consumption market.

Claims

CLAIMS:

1. A method for preparing almond derived plant-based cottage cheese alternative, comprising steps of:A. preparing almond milk,B. pasteurizing the almond milk at a temperature ranging from about 80°C to about 92 °C for 15-20 seconds, to obtain pasteurized almond milk andC. coagulating the pasteurized almond milk in presence of a coagulant, wherein the coagulant is 0.2% calcium lactate.

2. The method as claimed in claim 1, wherein the step A comprises steps of: i. washing and soaking almonds in water at a ratio of 1:3 for 10-12 hours to obtain soaked almonds, ii. draining the soaked almonds of water and removing outer layer of the soaked almonds to obtain peeled almonds, iii. washing and blending the peeled almonds with water in a 1:2 ratio to achieve almond-water homogenous mixture, and iv. straining the almond-water homogenous mixture to obtain smooth and liquid almond milk for subsequent processing.

3. The method as claimed in Claim 1, wherein the step B comprises steps of: i. controlled preheating the almond milk at 40 °C for 5 minutes to obtain enzyme inactivated almond milk, ii. pasteurizing the enzyme inactivated almond milk at a temperature ranging from about 80°C to about 92 °C for 15-20 seconds, and iii. cooling the pasteurized almond milk to 80°C - 85°C for subsequent coagulation.

4. The method as claimed in Claim 1, wherein the step C comprises steps of: i. adding a coagulant to the pasteurized almond milk, to coagulate the almond milk at a temperature ranging from about 80-85°C. to obtain coagulated almond milk,ii. adding an organic texture enhancement agent to the coagulated almond milk to obtain a coagulated mixture, iii. stirring the coagulated mixture and collecting the coagulated mixture in a muslin cloth by draining the mixture off whey, followed by keeping the muslin cloth containing coagulum in chilled water for 5-6 minutes, to obtain drained coagulum, and iv pressing the drained coagulum and steeped in cold water at temperature4-8°C for 10-12 minutes, to obtain the almond derived plant-based cottage cheese alternative.

5. The method as claimed in Claim 4, wherein the chilled water in step C(iii) has a temperature of 4-8°C.

6. The method as claimed in Claim 4, wherein organic texture enhancement agent in step C(ii) is 0.1% inulin powder.

7. The method as claimed in Claim 4, wherein the pressing of the drained coagulum comprises application of manual pressure of 0.5kPa-0.8kPa for5-6 minutes.

8. The method as claimed in Claim 4, wherein the pressing of the drained coagulum comprises application of mechanical pressure of 4.3kPa-5kPa for 30-35 minutes.

9. The method as claimed in claim 1, further comprises step of refrigerating the almond derived plant-based cottage cheese alternative for 30 minutes.

10. An almond derived plant-based cottage cheese alternative comprising 99.7 % (w / w) almond milk, 0.2 % (w / w) calcium lactate and 0.1 % (w / w) inulin powder.

11. The almond derived plant-based cottage cheese alternative as claimed in claim 1 and claim 10 has a stability of 30 days, when stored in refrigerator.

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