Dairy product analogue

Abstract

The invention relates to a dairy product analogue comprising from 01 to 0.3 wt% of balsamic vinegar; from 0.1 to 0.5 wt% of fermented cabbage juice; from 0.5 to 2.0 wt% of maple syrup; from 0.1 to 1.0 wt% of coconut oil; and from 0.1 to 1.5 wt% of milk fat. The invention also relates to a process for preparing a dairy product analogue.

Description

[0001] DAIRY PRODUCT ANALOGUE

[0002] TECHNICAL FIELD

[0003] The present invention relates generally to the field of dairy product analogues, in particular milk analogues. For example, the present invention relates to dairy product analogues which comprise balsamic vinegar, fermented cabbage juice, maple syrup, coconut oil and milk fat, and a process for preparing such dairy product analogues.

[0004] BACKGROUND OF THE INVENTION

[0005] Some consumers wish to reduce or even stop their consumption of milk and dairy products derived from milk. For example, this can be for reasons of lactose intolerance, dairy allergies, or environmental sustainability.

[0006] To meet this growing consumers' demand, food companies propose dairy products analogues, including milk analogues, on the market worldwide. These dairy products analogues are prepared with plant ingredients including plant protein ingredients. They may comprise limited amount of milk ingredients or they may even be free from milk ingredients compared to standard dairy products.

[0007] Dairy product analogues, in particular milk analogues exhibit sensory defects, such as off-notes, compared to corresponding standard dairy products due to the use of plant ingredientsand the limited or absence of milk ingredients in their preparation. In view of these sensory defects, the sensory properties of dairy product analogues, in particular milk analogues are not fully satisfactory and there is room for improvement. In particular, they are generally characterized by unpleasant green, pulses, cereal aromatic notes while they are generally lacking dairy or fruity notes.

[0008] It would therefore be desirable to provide a dairy product analogue, in particular a milk analogue, with improved sensory properties.

[0009] Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

[0010] SUMMARY OF THE INVENTIONThe object of the present invention is to improve the state of the art, and in particular to provide a dairy product analogue and a process that overcomes the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

[0011] The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

[0012] Accordingly, an embodiment of the invention proposes a dairy product analogue comprising:

[0013] from 0.1 to 0.3 wt% of balsamic vinegar;

[0014] from 0.1 to 0.5 wt% of fermented cabbage juice;

[0015] from 0.5 to 2.0 wt% of maple syrup;

[0016] from 0.1 to 1.0 wt% of coconut oil; and

[0017] from 0.1 to 1.5 wt% of milk fat.

[0018] In some embodiments, the dairy product analogue further comprises at least 0.5 wt% of plant protein.

[0019] In some embodiments, the plant protein comprises, preferably consists of plant protein selected from a group consisting of cereal protein, pulse protein and combination thereof.

[0020] In some embodiments, the plant protein is originated from soybean.

[0021] In some embodiments, the total protein content of the dairy product analogue is at least 1.5 %, preferably at least 1.75 %.

[0022] In some embodiments, the total fat content of the dairy product analogue is less than 3 %, preferably less than 2 %, more preferably less than 1.75 %.

[0023] In some embodiments, the total sugar content of the dairy product analogue is less than 10 %, preferably less than 9 %, more preferably less than 8%.

[0024] In some embodiments, the total solids of the dairy product analogue is less than 20 %, preferably less than 17.5 %, more preferably less than 15 %.

[0025] In some embodiments, the dairy product analogue is a liquid beverage or a powdered beverage.

[0026] Another embodiment of the invention proposes a process for preparing a dairy product analogue comprising steps of:a) dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion,

[0027] b) mixing the plant protein dispersion of step a) with additional ingredients, the additional ingredients comprising:

[0028] from 0.1 to 0.3 wt% of balsamic vinegar;

[0029] from 0.1 to 0.5 wt% of fermented cabbage juice;

[0030] from 0.5 to 2.0 wt% of maple syrup;

[0031] from 0.1 to 1.0 wt% of coconut oil; and

[0032] from 0.1 to 1.5 wt% of milk fat,

[0033] c) homogenizing the mixture of step b).

[0034] In some embodiments, the process further comprises a step of:

[0035] d) heat treating the mixture of step b) before step c), or the homogenized mixture of step c).

[0036] In some embodiments, the process further comprises a step of:

[0037] e) drying the dairy product analogue.

[0038] In some embodiments, the dairy product analogue prepared by the process is as defined above.

[0039] It has been discovered that the use of the specific combination of ingredients as required in claim 1 in dairy product analogues, in particular milk analogues, improve their sensory properties.

[0040] These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

[0041] BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Figure 1 shows sensory results on focus sensory attributes for the standard dairy hybrid and the formulation according to the invention in Example 1.

[0043] Figure 2 shows sensory results on focus sensory attributes for recipes A, B and C in Example 2.DETAILED DESCRIPTION OF THE INVENTION

[0044] As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense. Likewise, the terms "include," "including" and "or" should all be construed to be inclusive, unless such a construction is clearly prohibited from the context. Nevertheless, the compositions / products disclosed herein may lack any element that is not specifically disclosed herein. Thus, a disclosure of an embodiment using the term "comprising" includes a disclosure of embodiments "consisting essentially of" and "consisting of" the components identified.

[0045] As used in the specification, the word "about" should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges herein should be understood to include all integers, whole or fractions, within the range. Moreover, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 1 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

[0046] As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "an added fat ingredient" or "the added fat ingredient" includes one added fat ingredient but also two or more added fat ingredients.

[0047] As used in the specification, the term "substantially free" means that no more than about 10 weight percent, preferably no more than about 5 weight percent, and more preferably no more than about 1 weight percent of the excluded material is present. In a preferred embodiment, "substantially free" means that no more than about 0.1 weight percent of the excluded material remains. "Entirely free" typically means that at most only trace amount of the excluded material is present, and preferably, no detectable amount is present. Conversely, "substantially all" typically means that at least about 90 weight percent, preferably at least about 95 weight percent, and more preferably at least about 99 weight percent of the material is present.

[0048] Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0049] As used herein, the term "and / or" used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y.". Similarly, "at least one of X or Y" should be interpreted as "X," or "Y," or "both X and Y.". For example, "vegetable oil and / or vegetable oil fraction" means "vegetable oil," or "vegetable oil fraction," or "both vegetable oil and vegetable oil fraction".

[0050] As used herein, the terms "example", "such as" and "e.g." particularly when followed by a listing of terms, are merely exemplary and illustrative and should not be deemed to be exclusive or comprehensive. But, a disclosure of an embodiment using the term "example" and "such as" includes a disclosure of embodiments" where the terms are exclusive and / or comprehensive.

[0051] As used herein, the term "total compound X" of a composition refers to all compounds X of said composition. For example, total fat of a composition refers to all the fat of said composition.

[0052] As used herein, the term "whole plant material" or "whole grain material" refers to a plant material, preferably a grain material, which is intact and has not undergone any step of mechanical disruption and / or fractionation to remove fibers, carbohydrates and / or proteins.

[0053] A whole plant material, in particular whole grain material comprises the germ and the endosperm, optionally the bran and the hull. Preferably, a whole plant material, in particular whole grain material comprises the germ, the endosperm, and the bran, and optionally the hull. More preferably, whole plant material, in particular whole grain material comprises the germ, the endosperm, the bran, and the hull. In particular, a whole plant material, in particular whole grain material is not plant protein flour, plant protein concentrate and plant protein isolate. For avoidance of doubt, the term "whole plant material" or whole grain material does not exclude a plant material, in particular a grain material which has undergone a step of removal of bran and / or hull.

[0054] As used herein, the term "plant protein flour" refers to a plant composition comprising a plant protein content from 5% to 49.9% proteins.

[0055] As used herein, the term "plant protein concentrate" refers to a plant composition comprising a plant protein content from 50% to 79.9%.As used herein, the term "plant protein isolate" refers to a plant composition comprising a plant protein content from 80.0% to 99.0%.

[0056] As used herein, the term "aqueous liquid" refers to a liquid comprising at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90%, most preferably consisting only of water.

[0057] As used herein, the term "dairy product analogue" refers to a food product which comprises ingredients of plant origin, including plant proteins, and which has qualities as to appearance, and texture as the corresponding real dairy product. The dairy product analogue may also refer to a hybrid dairy-based food product which comprises one or more dairy ingredients and one or more plant ingredients.

[0058] As used herein, the term "added texturizing agents" refers to agents that increase the viscosity of a food product. They may also be used to protect the proteins and prevent their aggregation after a heat treatment. It includes gums, starches, fiber, gelatin and the like. For avoidance of doubt, this definition excludes the plant proteins, the plant protein ingredient, the added fat / oil ingredient or the added carbohydrate ingredient as defined below. It also excludes the thickening agents that could be inherently present in the ingredients of the dairy product analogue.

[0059] As used herein, the term "added fat / oil ingredient" refers to a food ingredient that comprises fat, in particular at least 80 wt.% fat, preferably 80 to 100 wt.%, more preferably 95 to 100 wt.% fat. As defined below, the added fat / oil ingredient refers to a fat / oil ingredient different from coconut oil and milk fat. This ingredient brings exogenous fat in the dairy product analogue. For avoidance of doubt, this term excludes the added carbohydrate ingredient, the protein ingredient or other ingredients of the dairy product analogue that may inherently comprise fat but that are not added with the purpose to increase or bring fat in the dairy product analogue.

[0060] As used herein, the term "added carbohydrate ingredient" refers to food ingredients that comprise at least 70 wt% carbohydrates. As defined below, the added carbohydrate ingredient refers to a carbohydrate ingredient different from maple syrup. This ingredient brings exogenous carbohydrates in the dairy product analogue. For avoidance of doubt, this term excludes the protein ingredient, the added fat / oil ingredient or other ingredients of the dairy product analogue that may inherently comprise carbohydrates but that are not added with the purpose to increase or bring carbohydrates in the dairy product analogue.As used herein, the term "coffee mix" refers to a food mix that comprises coffee and milk ingredients.

[0061] As used herein, the term "cocoa and / or malt beverage" refers to a beverage that comprises milk ingredients and cocoa and / or malt.

[0062] As used herein, the term "added flavours" refer to ingredients that are added to a food composition to impart a flavour. In the context of the invention, balsamic vinegar, fermented cabbage juice, maple syrup, coconut oil and milk fat as disclosed herein are excluded from this definition, even if they may impart a flavour.

[0063] In a first aspect, the invention relates to a dairy product analogue comprising balsamic vinegar, fermented cabbage juice, maple syrup, coconut oil, and milk fat.

[0064] It has been discovered that the use of the combination of balsamic vinegar, fermented cabbage juice, maple syrup, coconut oil and milk fat in dairy product analogues, in particular milk analogues, improves their sensory properties. In particular, the taste of dairy product analogues is improved in presence of the combination of these particular ingredients. Moreover, acidic ingredients / agents are generally known to induce plant proteins destabilization / flocculation and so tend to adversely affect the sensory properties, in particular the texture of dairy product analogues, in particular milk analogues. Without wishing to be bound by theory, it is believed that the texture of dairy product analogues may also be improved in presence of the combination of these particular ingredients even though balsamic vinegar is acid.

[0065] In an embodiment, the balsamic vinegar may be white balsamic vinegar, black balsamic vinegar, or a mixture thereof.

[0066] In an embodiment, the balsamic vinegar is liquid or powdered. In some preferred embodiments, the balsamic vinegar is liquid. Liquid balsamic vinegar may be advantageous compared to powdered balsamic vinegar. Powdered balsamic vinegar may contain further ingredients, in particular carrier matrix, that may be undesirable as they can, for example, impact nutritional and / or sensory properties (e.g. the carrier matrix comprising carbohydrates). Additionally, handling liquid balsamic vinegar may be more convenient compared to powders (e.g. no reconstitution needed).

[0067] Typically, the liquid balsamic vinegar may have a dry matter content from 15 to 45 wt%.In some embodiments, the liquid balsamic vinegar may have from 4.5 to 6.5 % of acid content, from 15 to 45 wt%, preferably from 20 to 40 wt% of carbohydrate, and less than 0.15 wt%, preferably less than 0.1 wt% of salt. In some embodiments, the liquid balsamic vinegar may have a density from 1.05 to 1.4 g / ml, preferably from 1.05 to 1.35 g / ml measured at a temperature of 20°C. The liquid balsamic vinegar may be obtained by rehydrating the powdered balsamic vinegar with an appropriate amount of water to achieve a density from 1.05 to 1.4 g / ml, preferably from 1.05 to 1.35 g / ml measured at a temperature of 20°C.

[0068] The dairy product analogue comprises from 0.1 to 0.3 wt.% of balsamic vinegar, preferably the above-defined liquid balsamic vinegar. In some embodiments, the dairy product analogue comprises from 0.15 to 0.275 wt.%, preferably 0.175 to 0.25 wt.% of balsamic vinegar, preferably the above-defined liquid balsamic vinegar. When the powdered balsamic vinegar is used for the dairy product analogue, an appropriate amount of water is added to rehydrate the powdered balsamic vinegar so that the final dairy product analogue comprises from 0.1 to 0.3 wt% of the above-defined liquid balsamic vinegar obtained by such rehydration. A person skilled in the art should know the right amount of water for rehydration depending on the composition of the powdered balsamic vinegar.

[0069] The balsamic vinegar is used at a concentration that does not trigger curdling of the dairy product analogue. The above concentrations of balsamic vinegar avoid curdling while imparting sensory improvement.

[0070] Indeed, the balsamic vinegar is mainly added to improve the sensory properties of the dairy product analogue and it is not added as curdling agent. Curdling is undesirable for the present invention as it generally leads, inter alia, to unwanted heterogenous and grainy texture. This is in particular undesirable for beverages.

[0071] As used herein, the term "fermented cabbage juice" refers to kraut juice or sauerkraut juice that is made by juicing sauerkraut. The sauerkraut refers to fermented cabbage that has been fermented by various lactic acid bacteria. The kraut juice or sauerkraut juice may also contain sauerkraut brine. The fermented cabbage juice, kraut juice or sauerkraut juice as defined herein may be prepared using any appropriate method known to the person skilled in the art. For example, the fermented cabbage juice may be obtained by pressing salted and lacto-fermented white cabbage.

[0072] Typically, the fermented cabbage juice may have a dry matter content from 0.5% and 6 wt%.In some embodiments, the fermented cabbage juice may be in a ready-to-use or ready-to-drink liquid format which is suitable for direct use or direct consumption without need of further dilution or concentration adjustment. The fermented cabbage juice in such ready-to-use or ready-to-drink liquid format may contain less than 3%, preferably less than 2%, more preferably less than 1% of salt (sodium), less than 7.5%, preferably less than 5 %, more preferably less than 3.5% of carbohydrate, less than 1%, preferably less than 0.8%, more preferably less than 0.6% of fat, and less than 3%, preferably less than 2%, more preferably less than 1% of protein.

[0073] In some embodiments, the fermented cabbage juice may be in a concentrated format which requires further dilution or concentration adjustment to be used for the dairy product analogue. Such concentrate of fermented cabbage juice is diluted by adding an appropriate amount of water to achieve the above-defined ready-to-use or ready-to-drink fermented cabbage juice.

[0074] The dairy product analogue comprises from 0.1 to 0.5 wt% of fermented cabbage juice, preferably the above-defined ready-to-use or ready-to-drink fermented cabbage juice. When the concentrate of fermented cabbage juice is used for the dairy product analogue, an appropriate amount of water is added to dilute the concentrate of fermented cabbage juice so that the final dairy product analogue comprises from 0.1 to 0.5 wt% of the above-defined ready-to-use or ready-to-drink fermented cabbage juice obtained by such dilution. A person skilled in the art should know the right amount of water for dilution depending on the concentration ratio of the fermented cabbage juice.

[0075] As used herein, the term "maple syrup" refers to a syrup made from a sap of maple trees.

[0076] Typically, the maple syrup may have a dry matter content from 65% and 95 wt%. In some embodiments, the maple syrup may comprise at least 66 wt%, preferably from 66 to 95 wt% of carbohydrate. In some embodiments, the maple syrup may have a viscosity from 0.1 to 0.2 Pa s measured at a temperature of 25°C at a concentration of 66°Brix. The maple syrup may be obtained by rehydrating dried maple sugars with an appropriate amount of water to achieve a viscosity from 0.1 to 0.2 Pa s measured at a temperature of 25°C at a concentration of 66°Brix.

[0077] The dairy product analogue comprises from 0.5 to 2.0 wt% of maple syrup, preferably the above-defined maple syrup. When the dried maple sugars are used for the dairy productanalogue, an appropriate amount of water is added to rehydrate the dried maple sugars so that the final dairy product analogue comprises from 0.5 to 2.0 wt% of the above-defined maple syrup obtained by such rehydration. A person skilled in the art should know the right amount of water for rehydration depending on the composition of the dried maple sugars.

[0078] The dairy product analogue comprises from 0.1 to 1.0 wt.% of coconut oil and from 0.1 to 1.5 wt.% of milk fat. In some embodiments, the dairy product analogue comprises from 0.15 to 0.75 wt.%, preferably 0.25 to 0.5 wt.% of coconut oil. In some embodiments, the dairy product analogue comprises from 0.25 to 1.0 wt.%, preferably from 0.5 to 1.0 wt.% of milk fat.

[0079] In some embodiments, at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% of all the fat / oil of the dairy product analogue come from coconut oil and milk fat. Preferably, the dairy product analogue does not contain any added fat / oil ingredient other than coconut oil and milk fat.

[0080] The dairy product analogue comprises from 0.1 to 0.5 wt.% of fermented cabbage juice. In some embodiments, the dairy product analogue comprises from 0.15 to 0.4 wt.%, preferably from 0.25 to 0.3 wt.% of fermented cabbage juice.

[0081] The dairy product analogue comprises from 0.5 to 2.0 wt.% of maple syrup. In some embodiments, the dairy product analogue comprises from 0.75 to 1.5 wt.%, preferably from 1 to 1.25 wt.% of maple syrup.

[0082] In an embodiment, the dairy product analogue comprises at least 0.5 wt.% of plant proteins. The plant proteins comprise, preferably consist of plant proteins selected from the group consisting of nut proteins (e.g. almond proteins, peanut proteins, etc.), seed proteins (e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.), cereal proteins, pulse proteins, fruit proteins (e.g. plantain banana proteins, coconut proteins etc.), tuber proteins (e.g. potato proteins, etc.) and combination thereof.

[0083] In another embodiment, the plant proteins comprise, preferably consist of plant proteins selected from the group consisting of nut proteins (e.g. almond proteins, peanut proteins, etc.), seed proteins (e.g. hempseed proteins, sunflower seed proteins, pumpkin seed proteins etc.), cereal proteins, pulse proteins, and combination thereof.

[0084] In a further embodiment, the plant proteins comprise, preferably consist of plant proteins selected from the group consisting of cereal proteins, pulse proteins and combination thereof.For example, the cereal proteins disclosed herein may be selected from the group consisting of oat proteins, wheat proteins, barley proteins, rice proteins, millet proteins, rye proteins, buckwheat proteins, amaranth proteins, quinoa proteins, corn proteins, sorghum proteins and combination thereof.

[0085] For example, the pulse proteins disclosed herein may be selected from the group consisting of pea proteins, faba proteins, soybean proteins (soy proteins), chickpea proteins, bean proteins, and combination thereof.

[0086] In an embodiment, the plant proteins of the dairy product analogue comprise, preferably consist of a combination of cereal proteins and pulse proteins. The cereal proteins may be cereal proteins as disclosed herein. The pulse proteins may be pulse proteins as disclosed herein. For example, the plant proteins comprise, preferably consist of a combination of oat proteins and soybean proteins.

[0087] In some embodiments, the plant proteins of the dairy product analogue are originated from one or several plant protein ingredients. In particular, at least 50%, preferably 80%, more preferably 90%, even more preferably 95%, most preferably all the plant proteins of the dairy product analogue are originated from one or several plant protein ingredients. The plant protein ingredient is selected from the group consisting of ground whole plant material, plant protein flour, plant protein concentrate, plant protein isolate and mixture thereof. In some embodiments, the ground whole material is ground whole grain material.

[0088] For example, if the dairy product analogue comprises only soybean proteins as plant proteins, the soybean proteins may originate from a protein ingredient selected from the group consisting of ground whole soybean, soy flour, soy protein concentrate, soy protein isolate and mixture thereof.

[0089] The ground whole plant materials correspond to whole plant materials which are ground by mechanical / physical treatment. For example, the mechanical / physical treatment used to provide ground whole plant material may be performed by milling, grinding, blending or any other equivalent methods well known in the art. The mechanical / physical treatment may be wet, i.e. performed in presence of an aqueous liquid or dry, i.e. performed in absence of any aqueous liquid. Preferably, the aqueous liquid is water.

[0090] In some embodiments, the whole plant material may be selected from the group consisting of whole nut (e.g. whole almond, whole peanut, etc.), whole seed (e.g. whole hempseeds, whole sunflower seed, whole pumpkin seed etc.), whole cereal, whole pulse,whole fruit (e.g. whole plantain banana, whole coconut etc.), whole tuber (e.g. whole potato, etc.) and combination thereof.

[0091] In some embodiments, the whole plant material is whole grain material. In particular, the whole grain material is selected from the group consisting of whole nut (e.g. whole almond, whole peanut, etc.), whole seed (e.g. whole hempseeds, whole sunflower seed, etc.), whole cereal, whole pulse, and combination thereof. Preferably, the whole grain material is selected from the group consisting of whole cereal, whole pulse, and combination thereof.

[0092] For example, the whole cereal disclosed herein may be selected from the group consisting of whole oat, whole wheat, whole barley, whole rice, whole millet, whole rye, whole buckwheat, whole amaranth, whole quinoa, whole corn, whole sorghum and combination thereof.

[0093] For example, the whole pulse disclosed herein may be selected from the group consisting of whole pea, whole faba, whole soybean, whole chickpea, whole bean, and combination thereof.

[0094] In an embodiment, the whole grain material may be a combination of whole cereal and whole pulse. The whole cereal may be a whole cereal as disclosed herein and the whole pulse may be a whole pulse as disclosed herein. For example, the whole grain material is a combination of whole oat and whole soybean.

[0095] In a preferred embodiment, the plant protein ingredient is selected from the group consisting of plant protein flour, plant protein concentrate, plant protein isolate and mixture thereof.

[0096] In an embodiment, the dairy product analogue is devoid of milk proteins.

[0097] In an embodiment, at least 50%, preferably at least 70%, more preferably at least 80%, even more preferably at least 90% of all the proteins of the dairy product analogue consist of plant proteins, in particular consist of the plant proteins as disclosed herein. In a most preferred embodiment, all the proteins of dairy product analogue consist only of plant proteins, in particular consist only of the plant proteins as disclosed herein.

[0098] In some embodiments, the dairy product analogue comprises from 0.5 to 25 wt.%, preferably from 1 to 10 wt.%, more preferably from 1 to 5 wt.% of proteins, preferably plant proteins.

[0099] In an embodiment, the dairy product analogue may further comprise an added carbohydrate ingredient other than maple syrup. Examples of added carbohydrate ingredientinclude agave syrup, brown sugar, cane sugar, beet sugar, glucose syrup, coconut sugar, corn syrup, dextrose, fructose, glucose, honey, invert sugar, maltose, molasse, sucrose, maltodextrin, and mixtures thereof.

[0100] In an embodiment, the added carbohydrate ingredient is devoid of carbohydrates originated from milk, such as lactose or galactose. In an embodiment, the dairy product analogue is free from carbohydrates originated from milk, such as lactose or galactose.

[0101] In an embodiment, the dairy product analogue may comprise at least 0.1 wt.%, preferably 0.1 to 85 wt.%, more preferably 0.1 to 15 wt.%, more preferably 0.1 to 10 wt.% of the added carbohydrate ingredients.

[0102] Ina further embodiment, the dairy product analogue may comprise further ingredients selected from the list consisting of buffer salt, fiber, mineral, vitamin, added texturizing agent, color, added flavor, enzyme, acidic agent different from balsamic vinegar, alkalinizing agent, fruit preparation, vegetable preparation, and mixture thereof. The dairy product analogue may comprise other further ingredients which are not listed hereinbefore but which are suitable for food formulations.

[0103] In an embodiment, the dairy product analogue is selected from the list consisting of cream analogue, fermented dairy product analogue, ice cream analogue, non-fermented dairy dessert analogue (e.g. custard analogue, pudding analogue), milk analogue, cheese analogue, flavoured-milk analogue, milkshake analogue, coffee mix analogue, cocoa and / or malt beverage analogue and combination thereof. The dairy product analogue may be in liquid form or powder form. The fermented dairy product analogue may be spoonable fermented dairy product analogue (e.g. spoonable yogurt analogue, spoonable kefir analogue, spoonable fresh cheese or the like) or drinkable fermented dairy product analogue (e.g. drinkable yogurt analogue, drinkable kefir analogue or the like).

[0104] In some further embodiments, the dairy product analogue is not fermented. In particular, the dairy product analogue is selected from the list consisting of cream analogue, ice cream analogue, non-fermented dairy dessert analogue (e.g. custard analogue, pudding analogue), milk analogue, cheese analogue, flavoured-milk analogue, milkshake analogue, coffee mix analogue, cocoa and / or malt beverage analogue and combination thereof and the dairy product analogue is not fermented.

[0105] In some embodiments, the dairy product analogue is not a cheese analogue. In some embodiment, the dairy product analogue is not a buttermilk analogue. In some embodiment,the dairy product analogue is not a spread. In some embodiments, the dairy product analogue is not a gel, in particular a protein gel. In some embodiments, the dairy product analogue is not tofu. In a preferred embodiment, the dairy product analogue is a beverage, in particular a liquid beverage or a powdered beverage. In this preferred embodiment, the dairy product analogue is selected from the list consisting of milk analogue, drinkable fermented dairy product analogue, milkshake analogue, milk analogue, flavoured-milk analogue, coffee mix analogue, cocoa and / or malt beverage analogue, and combination thereof. In this preferred embodiment, the dairy product analogue may be in liquid form or powder form. For avoidance of doubt, the term "beverage" when referring to dairy product analogues excludes buttermilk analogue. Indeed, buttermilk analogue is generally not consumed perse as a beverage, but it is generally used as an ingredient in the manufacturing of other food products.

[0106] In some further preferred embodiments, the beverage is not fermented. In this preferred embodiment, the dairy product analogue is selected from the list consisting of milk analogue, milkshake analogue, milk analogue, flavoured-milk analogue, coffee mix analogue, cocoa and / or malt beverage analogue, and combination thereof. In this further preferred embodiment, the dairy product analogue may be in liquid form or powder form.

[0107] In a more preferred embodiment, the dairy product is a milk analogue. The milk analogue may be a powdered milk analogue or liquid milk analogue, preferably a liquid milk analogue. In this more preferred embodiment, the dairy product analogue milk analogue is preferably not fermented.

[0108] In some preferred embodiments, the dairy product analogue, preferably beverage, more preferably milk analogue is preferably flavoured. Examples of flavour are coffee, chocolate, cocoa, caramel, fruit, vanilla, cinnamon, pistachio, hazelnut, almond, and combination thereof.

[0109] In a second aspect, the invention relates to a process for preparing a dairy product analogue. The dairy product analogue may be a dairy product analogue as provided in the first aspect of the invention. In some embodiments, the dairy product analogue is a beverage.

[0110] The process comprises the step a) of dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion.

[0111] In a preferred embodiment, the aqueous liquid is water.

[0112] The plant protein ingredient is a plant protein ingredient as provided in the first aspect of the invention.The plant protein dispersion obtained just after step a) may comprise at least 0.5 wt.%, preferably from 0.5 to 25 wt.%, more preferably from 1 to 10 wt.%, more preferably from 1 to 5 wt.% of proteins, preferably plant proteins.

[0113] The process further comprises a step b) of mixing the plant protein dispersion of step a) with additional ingredients, the additional ingredients comprising:

[0114] from 0.1 to 0.3 wt.% of balsamic vinegar;

[0115] from 0.1 to 0.5 wt.% of fermented cabbage juice;

[0116] from 0.5 to 2.0 wt.% of maple syrup;

[0117] from 0.1 to 1.0 wt.% of coconut oil; and

[0118] from 0.1 to 1.5 wt% of milk fat.

[0119] The additional ingredients may comprise one or more ingredient selected from the list consisting of added fat / oil ingredient (other than coconut oil and milk fat), added carbohydrate ingredient (other than maple syrup), buffer salt, fiber, mineral, vitamin, added texturizing agent, color, added flavour, enzyme, acidic agent different from balsamic vinegar, alkalinizing agent and mixture thereof.

[0120] In some embodiments, buffer salt(s) may be dissolved in the aqueous liquid of step a) before step a).

[0121] In some embodiments, the plant protein dispersion may have the same features as the dairy product analogue of the first aspect of the invention.

[0122] In some embodiments, the process may comprise a step of treating enzymatically the plant protein dispersion with at least one enzyme between step a) of dispersion and step b) of mixing. In an embodiment, the enzyme comprises an amylase activity or side activity.

[0123] The process further comprises a step c) of homogenizing the mixture of the plant protein dispersion and the additional ingredients of step b). The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 400 bar, from 100 to 400 bar or from 150 to 400 bar.

[0124] In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 75°C. More preferably, the step may be performed at a temperature from 55°C to 75°C.In an embodiment, the process further comprises a step d) of heat treating the mixture of the plant protein dispersion and the additional ingredients of step b) before step c), or heat treating the homogenized mixture of step c). The heat treatment step may be performed by direct or indirect heat treatment. The heat treatment step may be performed with any heat treatment technologies suitable for food products. For example, the heat treatment step may be performed by pasteurization, sterilization or ultra-high temperature (UHT) treatment. For example, the heat treatment step may be performed at a temperature of 75 to 150°C for 2 seconds to 5 minutes.

[0125] The step d) of heat treatment may be before or after the step c) of homogenization. If the step d) of heat treatment is before the step c) of homogenization, the dairy product analogue is obtained after the step c) of homogenization. If the step d) of heat treatment is after the step c) of homogenization, the dairy product analogue is obtained after the step d) of heat treatment.

[0126] In an embodiment, the process may comprise two steps of homogenization, i.e. the step c) of homogenization which is before the step d) of heat treatment and an additional step c') of homogenization which is after the step d) of heat treatment. In this embodiment, the dairy product analogue is obtained after the step c') of homogenization. If there is a step e) of drying, the step c') of homogenization is before the step e) of drying.

[0127] The method may further comprise the optional step e) of drying the dairy product analogue to form a dairy product analogue which is in powder form. Drying technologies suitable for the invention are well known in the art. The drying step may be performed by spray drying, vacuum band drying, roller drying or freeze drying. In some embodiments, the drying step is performed by spray drying. Spray drying conditions suitable for the invention are well known in the art. In an embodiment, the step e) of drying is not optional.

[0128] In an embodiment, the process may comprise a step of evaporating the dairy product analogue after step c) of homogenization or after step c') of homogenization or after step d) of heat treatment. If there is a step e) of drying, the step of evaporation is before the step of e) of drying. This step allows to concentrate the dairy product analogue. In processes with a step of drying, this step of evaporation facilitates the consecutive drying step.

[0129] The processes of the second aspect of the invention result in dairy product analogues, in particular milk analogues, with improved sensory properties. The use of the combination of particular ingredients in such processes improves the taste of dairy product analogues.Without wishing to be bound by theory, it is believed that the texture of dairy product analogues may also be improved by the use of the combination of particular ingredients in such processes.

[0130] Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the use of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

[0131] Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

[0132] EXAMPLE 1

[0133] Standard dairy hybrid recipe with plant- and dairy-protein source, and the formulation according to the invention were prepared as follows:

[0134] Water was heated to 60°C in a common household blenderand soy flour was dispersed for lOmin to obtain a soy flour dispersion. Next, the soy flour dispersion was treated with the enzymes to obtain a hydrolysed protein dispersion for another 60min at 60°C. Dairy powder and starch derivative were added to the mixture. For the formulation according to the invention, balsamic vinegar, fermented cabbage juice, and maple syrup were additionally added sequentially at this stage and combined with mixing for 30min with heating at 60°C. Next, oil / fat ingredients (the vegetable oil for the standard dairy hybrid, coconut oil and milk fat for the formulation according to the invention) and texturizing agent were added and mixed for lOmin with heating at 60°C. The mixture was then homogenized in its hot state at 50-60°C, 250 bar and heated again at 87-95°C for 3min. After addition of flavours, cocoa powder, and other ingredients, the mixture was mixed for another 5-6min at 60°C to obtain a concentrated version of the dairy hybrid product. The final dairy hybrid product was obtained after dilution to a final total solids content of 13.5%.The recipe of the standard dairy hybrid with plant- and dairy-protein and the recipe of the formulation according to the invention are given in Table 1. Based on a TS (total solids) % of 13.5%, the protein content was at 1.75% and total sugar content was at 7.5%.

[0135] Table 1: Recipe of the standard dairy hybrid and invention formulation

[0136]

[0137] Monadic profiling (9 subjects, no repetition) was used with a 10-pt scale for specific sensory attributes. Samples were presented monadically in randomized order under white light.

[0138] Figure 1 shows the consolidated sensory results (adjusted means) for the focus sensory attributes where the error bas has been considered as ± half the least significant difference (LSD) of the corresponding attribute.As part of the recipe modification of the standard dairy hybrid, the dosages of the following ingredients present in the standard recipe were attenuated to maintain the nutritional value:

[0139] Sugar

[0140] Vegetable oil

[0141] Notably, the formulation according to the invention provided comparable sweetness with a reduced sugar amount compared to the standard dairy hybrid recipe.

[0142] As part of the recipe modification of the standard dairy hybrid, the dosages of the following ingredients present in the standard recipe were slightly increased:

[0143] Starch derivative

[0144] Cocoa powder

[0145] Notably, the formulation according to the invention with a cocoa powder amount comparable to the standard recipe provided enhanced chocolate cocoa flavors.

[0146] EXAMPLE 2

[0147] Further samples were prepared to improve the sensory performance of the standard dairy hybrid recipe in Example 1; the recipe from Table 1 was modified for the amounts (wt%) of balsamic vinegar, fermented cabbage juice, maple syrup, coconut oil and anhydrous milk fat as shown in Table 2.The recipes are given in Table 2:. Based on a TS (total solids) % of 13.5%, the protein content was at 1.75% and total sugar content was at 7.5%.

[0148] Table 2: Recipe variations of the standard dairy hybrid with additional five ingredients in different amounts. Ingredients similar to the standard dairy hybrid recipe in Table 1 are not shown in Table 2.

[0149]

[0150] Samples were evaluated with 9 panellists using comparative RATA (Rate All That Apply) methodology against the reference "Standard dairy hybrid". The scale was from -3 to +3 pts scale (a score of 0 means no difference with the reference sample).

[0151] Figure 2 shows the consolidated sensory results (adjusted means) for the selected sensory attributes where the error bas has been considered as ± half the least significant difference (LSD) of the corresponding attribute. As seen in FIG. 2, milk and cooked milk flavors were enhanced in the recipe C according to the invention compared to the recipes A and B that are not according to the invention. Further, unpleasant sensory attributes like soy flavor and off-notes were suppressed in the recipe C according to the invention compared to the recipes A and B that are not according to the invention.

[0152] Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

CLAIMS1. A dairy product analogue comprising:from 0.1 to 0.3 wt% of balsamic vinegar;from 0.1 to 0.5 wt% of fermented cabbage juice;from 0.5 to 2.0 wt% of maple syrup;from 0.1 to 1.0 wt% of coconut oil; andfrom 0.1 to 1.5 wt% of milk fat.

2. The dairy product analogue according to claim 1, further comprising at least 0.5 wt% of plant protein.

3. The dairy product analogue according to claim 2, wherein the plant protein comprises, preferably consists of plant protein selected from a group consisting of cereal protein, pulse protein and combination thereof.

4. The dairy product analogue according to claim 3, wherein the plant protein is originated from soybean.

5. The dairy product analogue according to any one of claims 1 to 4, wherein the total protein content of the dairy product analogue is at least 1.5 %, preferably at least 1.75 %.

6. The dairy product analogue according to any one of claims 1 to 5, wherein the total fat content of the dairy product analogue is less than 3 %, preferably less than 2 %, more preferably less than 1.75 %.

7. The dairy product analogue according to any one of claims 1 to 6, wherein the total sugar content of the dairy product analogue is less than 10 %, preferably less than 9 %, more preferably less than 8%.

8. The dairy product analogue according to any one of claims 1 to 7, wherein the total solids of the dairy product analogue is less than 20 %, preferably less than 17.5 %, more preferably less than 15 %.

9. The dairy product analogue according to any one of claims 1 to 8, which is a liquid beverage ora powdered beverage.

10. A process for preparing a dairy product analogue comprising steps of:a) dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion,b) mixing the plant protein dispersion of step a) with additional ingredients, the additional ingredients comprising:from 0.1 to 0.3 wt% of balsamic vinegar;from 0.1 to 0.5 wt% of fermented cabbage juice;from 0.5 to 2.0 wt% of maple syrup;from 0.1 to 1.0 wt% of coconut oil; andfrom 0.1 to 1.5 wt% of milk fat,c) homogenizing the mixture of step b).

11. The process according to claim 10, further comprising a step of:d) heat treating the mixture of step b) before step c), or the homogenized mixture of step c).

12. The process according to claim 10 or 11, further comprising a step of:e) drying the dairy product analogue.

13. The process according to any one of claims 10 to 12, wherein the dairy product analogue is according to any one of claims 1 to 9.

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