EP3558014A1 - Aliment d'origine végétale et procédé pour le produire - Google Patents

Aliment d'origine végétale et procédé pour le produire

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Publication number
EP3558014A1
EP3558014A1 EP17883857.9A EP17883857A EP3558014A1 EP 3558014 A1 EP3558014 A1 EP 3558014A1 EP 17883857 A EP17883857 A EP 17883857A EP 3558014 A1 EP3558014 A1 EP 3558014A1
Authority
EP
European Patent Office
Prior art keywords
protein
vegetable
food product
oat
milk
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP17883857.9A
Other languages
German (de)
English (en)
Other versions
EP3558014A4 (fr
Inventor
Johanna AHO
Merja Scharlin
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Karl Fazer Oy AB
Original Assignee
Karl Fazer Oy AB
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Karl Fazer Oy AB filed Critical Karl Fazer Oy AB
Publication of EP3558014A1 publication Critical patent/EP3558014A1/fr
Publication of EP3558014A4 publication Critical patent/EP3558014A4/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks

Definitions

  • a foodstuff of vegetable origin and a method for producing same
  • the present invention relates to a foodstuff, particularly to a vegetable protein based fresh product produced by fermentation and being essentially soy-free and milk-free. More specifically, the invention relates to a fermented semisolid or solid fresh product rich in protein and comprising an oat preparation and vegetable protein, such as legume protein. The invention also relates to a process for the production of the product.
  • Milk is utilized for the production of numerous milk-based foodstuffs, such as food preparation products, including various creams, creme fraiche and sour cream, as well as snack products, for example curds, cottage cheese, yoghurt etc.
  • Milk-based products are, however, not suitable for people adhering to a milk-free diet due to lactose intolerance, milk allergy, vegetarian/vegan diet, ethical or religious belief (kosher). Some wish to avoid milk fat because of its cholesterol content. It is prior known to use corresponding soy-based foodstuffs as an alternative to milk-based products.
  • Commercially available soy isolates with good organoleptic characteristics and technological quality may be used in soy-based food production. Soy has, however, proved to be an allergen and often its production is not G O- free, a property required by a large number of consumers.
  • leguminous crops in foodstuffs as protein sources instead or alongside soy are also well known. Compared with soy, the production of leguminous crops is more environmentally friendly (smaller carbon footprint).
  • the most commonly used leguminous crops such as peas, chickpeas, lentils and beans have a high protein content (approx. 7 to 30 % of their dry weight) .
  • Described in the method disclosed in patent publication WO 2014/110540 Al are milk-free cheese-like products, using for example isolated soy protein, soy milk, almond and macadamia milk, or isolated pea protein, such as pea vicilin, legumin, globulin or albumin in (heir production.
  • isolated soy protein soy milk, almond and macadamia milk
  • isolated pea protein such as pea vicilin, legumin, globulin or albumin in (heir production.
  • the cheese described in publication WO 2015/127388 A 1 is produced from soy milk, and can be supplemented with proteins, such as soy protein or pea protein.
  • Patent publication WO 2014/174149 A 1 are milk- free, yoghurt- type fermented foodstuffs produced from legume protein or oat preparation.
  • Patent publication WO 2013/010037 Al describes a cheese-like product comprising vegetable-based milk, such as almond milk, for example.
  • Verma et al. (Int. J. Dairy Tech, 58(1): 1 58. 2005) describe a process for the production of a cheese analogue from pigeon pea and soy milk.
  • JP patent publication JP 2016077235 A is a product similar to cottage cheese, which is produced by adding oat fiber into an emulsion formed from a soy protein isolate, fat and water.
  • the cheese-like product of US patent publication 2010/196575 Al is also based on a soy protein isolate.
  • Publication EP 0261586 A2 in turn describes a process based on ultrafiltration for the production of a cheese-like product from soy milk.
  • soy-based products such as soy protein isolates or soy milk, which are not suitable e.g. for those having allergy to soybean.
  • soy-based products such as soy protein isolates or soy milk
  • many previously known products are unbalanced in their protein and fat sources and thus in their amino acid and fatty acid composition, or both, reducing their nutritional value.
  • the aim of the present invention is to solve the prior art problems and achieve a protein- rich vegan food product, which is an essentially soy-free and essentially milk-free fresh product.
  • the invention specifically aims to achieve a protein-rich foodstuff that contains several different vegetable proteins, resulting in a well-balanced amino acid composition.
  • the fatty acid composition of the food product according to the invention is optimized by selecting nutritionally beneficial vegetable oils and fats into the composition.
  • the foodstuff according to the invention is a fermented, essentially soy- free and milk- free fresh product comprising an oat preparation, preferably oat milk, and in addition, vegetable protein other than oat protein, such as legume protein.
  • the process according to the invention is based on the use of an enzyme, in particular a transglutaminase enzyme, and a starter, in order to form a solid vegetable protein coagulate.
  • a fat-protein emulsion is added into the solid portion separated after the enzyme treatment and fermentation. This makes it possible to influence the final fat and protein content of the product.
  • the solid vegetable protein coagulate separated after the enzyme treatment and fermentation is further processed in order to produce a cheese-like, protein-rich product.
  • the product according to the invention is mainly characterized by what is disclosed in the characterizing part of claim 1.
  • the invention combines the good qualities achieved by the several vegetable -based raw materials and fermenting, as disclosed below in the detailed description of the invention.
  • the product according to the invention possesses a high protein content
  • its amino acid composition is well-balanced, because the product may contain several different vegetable proteins.
  • several different vegetable oils can be used in the product, allowing the fatty acid composition to be optimized.
  • the product according to the invention is preferably a ready-to-eat type fresh product, requiring no cooking or heating.
  • the product according to the invention can also be utilized in cooking, as it tolerates heating.
  • the product can be seasoned with salty or sweet sauces, whereby different products for a number of applications are obtained.
  • Figure 1 depicts as a flow chart the production of the granular part of a vegetable protein product according to the invention, which is a cottage cheese like product, from pea protein. Numbering of ingredients refers to example 1.
  • Figure 2 depicts as a flow chart the production of the sauce part (fat-protein emulsion) of the cottage cheese like product mentioned above in figure 1. Numbering of ingredients refers to example 1.
  • Figure 3 depicts as a flow chart the production of the vegetable granule according to example 2, comprising pea protein and oat milk.
  • Figure 4 depicts the production of the cheese-like product according to example 3, comprising oat and pea protein.
  • the invention relates to a preferably semisolid or solid, protein-rich fresh product of vegetable origin obtained via fermentation. More specifically, the invention relates to an essentially soy-free and milk-free fermented food product comprising an oat preparation, especially oat milk, as well as additional vegetable protein not derived from oats, preferably legume protein.
  • Protein-rich in this context means that the proportion of the product' s energy content consisting of protein is no less than 20%. In practice this means that the finished food product comprises 8 to 20% (w/v), preferably 8 to 15%, even more preferably 8 to 12%, for example 8 to 10% protein.
  • the cottage cheese like product preferably comprises approximately 8 to 9% protein.
  • the cheese-like product according to the invention preferably comprises more than 7% (w/v) protein, even more preferably more than 10% protein, for example 7 to 18%, preferably approx. 8 to 15% protein.
  • Essentially soy-free and "essentially mi Ik- ree " in this context mean that the finished food product does contain any residues from soy or milk or contains these in amounts that are not detectable and/or cause no allergic symptoms for those having soy or milk allergy.
  • "Oat preparation” in this context refers to an oat-based preparation that can for example be an oat milk prepared from an aqueous extract of oats, or an oat suspension having a varying consistency.
  • Conventional oat milk produced by an industrial process contains approx. 90% water and approx. 10% oats. It is also possible to use more concentrated oat milk or suspension.
  • the fiber and starch of the oat preparation or oat milk have been removed or degraded. The oat preparation (oat milk, oat suspension) is not deamidated.
  • the vegetable protein of the food product according to the invention is derived from leguminous crops, but may additionally include vegetable protein derived for example from rice, wheat, rapeseed, hemp, potato, or several of these.
  • leguminous crops in this context refer to any protein-rich leguminous plant which is suitable for the purposes of the invention and preferably contains approx. 17 to 30% protein, based on its dry weight.
  • leguminous crops include, inter alia, various peas, such as yellow pea, chickpea and grey pea. various lentils and beans such as faba bean or broad bean, and lupine.
  • the vegetable protein of the food product according to the invention is thus preferably pea, bean, faba bean, lentil, lupine, rice, wheat, canola, potato or hemp protein or a mixture of two or more of these, even more preferably pea protein, especially a pea protein isolate.
  • Lysine, leucine, aspartic acid, glutamic acid and arginine are present in abundance among the amino acids of leguminous crops.
  • leguminous crops constitute a well-balanced source of protein.
  • certain functional properties of proteins of leguminous plants are comparable with the corresponding properties of soy and whey proteins.
  • pea proteins are gellable, which contributes to a pleasant mouthfeel.
  • Legume isolates are commercially available which have been developed in their functional properties to be suited for various food products.
  • the product according to the invention additionally comprises an enzyme, a starter and taste enhancers.
  • a particular example of the product according to the invention is a snack product, preferably a snack product having a cottage cheese like texture.
  • Another example of the product according to the invention is a siiceable, solid cheese like food product.
  • the product according to the invention comprises a fermented vegetable protein granule combined with a vegetable protein based fat- in- water emulsion, in which case the product is reminiscent of cottage cheese.
  • the product according to the invention comprises a vegetable protein portion which has been coagulated by fermenting and can be condensed and compressed in order to make a cheese like product, but will not be cut into granules.
  • An en/.yme. preferably a transglutaminase enzyme, is also used to assist precipitation.
  • the vegetable protein of the vegetable protein granule of a preferred product according to the invention is derived from leguminous crops, rice or wheat, for example.
  • leguminous crops mention is made in this context of peas, lupine, lentils and beans, especially pea, e.g. yellow pea, grey pea or chick pea, in particular yel low pea.
  • Yeast protein may also be included.
  • the vegetable protein granule of a preferred product according to the invention comprises, in addition to vegetable protein, also vegetable fat, enzyme, starter, water and when necessary, common excipients, such as an emulsifier, for example, as well as taste enhancers.
  • the vegetable fat of the vegetable protein granule can be a naturally solid vegetable fat or hydrogenated vegetable oil, or a mixture of vegetable oils.
  • Naturally solid vegetable fat is coconut fat.
  • Hydrogenated vegetable oils include for example
  • transesterified canola oil and transesterified rapeseed oil When it is desired that the product comprises a solid part, e.g. a granule, a solid or hydrogenated vegetable oil must be used in order to have the texture of the product tolerate processing temperatures.
  • the enzyme in the product and process according to the invention is especially
  • transglutaminase which is preferably used also in the production of the vegetable protein granule.
  • Transglutaminase (EC 2.3.2.13) catalyzes formation of covending bonds between glutamine and lysine amino acid residues in protein molecules.
  • Transglutaminase products permitted for food use are commercially available from different manufacturers.
  • the enzyme is active within a pH range of 4 to 9 and a temperature range of 2 to 60°C, and is inactivated at a temperature above 80°C.
  • the activity of transglutaminase action is greatest at a pH of 5 to 8 and at a temperature of +50°C. Dosage of the enzyme depends on the application, but the producers recommend an enzyme dosage of 1 to 5 U/g protein.
  • the enzyme compacts the structure of the granule.
  • transglutaminase examples of other cross-linking enzymes used in food industry include certain peroxidases, glucose and hexose oxidases, tyrosinase, laccase and
  • starters in the product according to the invention use can be made of the common starter bacteria utilized in the food industry, i.e. lactic acid bacteria or mixtures thereof. Examples of these include Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus reuterii, Lactobacillus casei, Lactobacillus rhamnosus,
  • Streptococcus thermophilus Lactococcus lactis ssp. lactis or cremoris
  • L. lactis ssp. lactis biovar. diacety lactis Leuconostoc mesenteroides ssp. cremoris.
  • the product according to the invention is a cottage cheese like product comprising a vegetable protein granule combined with a vegetable protein based fat-in-water emulsion.
  • “Emulsion”, as used below, refers to the above mentioned fat-in-water emulsion based on vegetable protein.
  • the emulsion comprises vegetable oil, vegetable protein, water, oat preparation and emuisifier and, when necessary, conventional excipients such as acidity regulators and thickening agents, as well as taste enhancers.
  • the oat preparation is oat milk.
  • the vegetable protein used in the emulsion can be derived e.g. from pea, potato, oats, rice, wheat, faba bean, canoia, lupine, hemp or a mixture of some of these.
  • the vegetable protein is derived from several crops, such as pea, potato and oats.
  • yeast protein may also be used in the emulsion.
  • the product according to the invention contains an oat-based preparation, especially oat milk.
  • oat milk contains good-quality protein and fat, as well as soluble fiber: beta glucan.
  • the taste of oats is mild and appealing.
  • Oat milk prepared from an aqueous extract of oats reminds cow milk in its appearance and mouthfeel and is thus well suited for various applications.
  • Oat milk is usually produced by a conventional industrial process from water and oats in a ratio of about 90% water and about 10% oats.
  • Faba bean or broad bean is an excellent source of protein and thus a good replacement for meat.
  • Faba bean has a high content of vitamins, minerals and dietary fiber that are important for health.
  • the product according to the invention comprising a vegetable protein granule and an emulsion, preferably comprises potato protein, particularly in its emulsion portion.
  • Potato protein is obtained as a side product of starch industry and possesses many technological and nutritional properties that make it an excellent raw material for a vegetable-based food product. Potato protein is soluble, brings about emulsification, foaming and gelling. It can be used as a replacement for animal proteins, such as casemates, whey protein isolates, egg products or gelatin. The biological value (digestibility and amino acid composition) of potato protein is close to that of whey and egg albumen. Potato protein is not an allergen, is GMO-free and suitable for the vegan diet.
  • Yeast protein isolate is an innovative alternative source of protein.
  • Yeast protein is comparable to animal protein in its biological quality and digestibility. It contains all essential amino acids, e.g. plenty of lysine, the supply of which in the vegan or vegetarian diet may remain lower than required.
  • Yeast protein is excellent also as a source of group B vitamins.
  • the yeast protein product is GMO-free and does not contain soy, gluten or milk ingredients.
  • the nutritional value of fat should be considered: the amount of soft fat and omega-3 fatty acids and the proportion of polyunsaturated fatty acids.
  • Potential allergenicity (such as in nut and soybean oils) may be an obstacle to the use of some, otherwise good oils.
  • the fat-protein emulsion to be added to the granules can be optimized in respect of fatty acid composition.
  • the vegetable oils used in the emulsion are preferably derived from the following crops: canola, rapeseed, sunflower, olive, avocado, nut, flax, hemp, palm oil or a mixture of some of these. In one preferred application the vegetable oil is canola oil.
  • Starter bacteria or acids such as lactic acid, acetic acid, citric acid or malic acid can be used for the regulation of pH of the emulsion.
  • the emulsion can also contain conventional thickening agents, such as x a nth an. and maize starch, for example.
  • emulsifier for the vegetable granules and the emulsion use can be made of
  • emulsifiers used in food products such as e.g. tartaric acid mono- and di acetyl esters of fatty acid mono- and diglycerides.
  • the vegetable granules and the emulsion can also contain small amounts of sugars, such as dextrose and/or glucose, and salt. It is also possible to season the emulsion either with salty or sweet ingredients, whereby different products for different applications can be obtained by changing the emulsion (the sauce part).
  • the process according to the invention for the production of the essentially soy-free and milk-free food product comprising leguminous plant protein and oat preparation is characterized in that the production takes place by fermenting.
  • the cottage cheese like product according to the invention can be produced by a process in which the vegetable protein granule and the fat-protein emulsion are prepared separately, and the emulsion is added to the vegetable protein granules in a desired ratio.
  • the ratio between the emulsion and the vegetable protein granule is preferably about 30/70, but may vary, for example within a range of about 20/80 to about 40/60.
  • the vegetable protein granule is produced by fermenting a homogenized and pasteurized mixture comprising vegetable protein and vegetable fat.
  • the vegetable protein, fat and the possible emulsifiers and taste enhancers are mixed, homogenized if necessary, then pasteurized and cooled to fermentation temperature before addition of starter and enzyme.
  • the coagulate obtained via fermenting can be cut into a suitable form, heated and separated from the fluid.
  • the purpose of treatments carried out after fermenting is to dry the granules, i.e. reduce the amount of water remaining inside them. This will compact the structure of the granules, whereby they concentrate as regards inter alia their protein and fat.
  • the fermentation time may vary, being preferably about 8 to 12 h, but can also be about 5 to 20 h.
  • the vegetable protein based fat-in-water emulsion is prepared by heating and
  • the fat- protein emulsion the water, oat preparation (oat milk), vegetable oil, vegetable protein, emulsi fier and possible thickening and pH regulating agents as wel l as taste enhancers are mixed and homogenized into an emulsion that is pasteurized.
  • the finished emulsion is finally added to the vegetable protein granules in a desired ratio.
  • One fermented food product according to the invention is a sliceable, soft cheese like product. It can be produced by the method of production for a vegetable protein granule as described above, in which the protein granules are seasoned and compressed or compacted together into a cheese-like product that can be cut into a suitable form. More specifically, in an embodiment of the invention the vegetable protein granules are drained dry, ground or comminuted, the salt, transglutaminase and possible spices added, the mass placed into moulds and compressed for an appropriate time to achieve desired firmness. The compression time may vary and be for example 8 to 16 h, or 10- 14 h, for example 12 h. Fol lowing
  • the cheeses are removed from the moulds and packed e.g. in vacuum bags.
  • the vegetable protein granule can be produced by fermenting a
  • homogenized and pasteurized mixture comprising vegetable protein and vegetable fat. More specifically, in the production of the vegetable granule part the water, vegetable protein, fat and possible emulsifiers and taste enhancers are mixed, homogenized if necessary, then pasteurized and cooled to fermentation temperature before addition of starter and enzyme. The coagulate obtained via fermentation can be cut into a suitable form, heated and separated from the fluid. According to an embodiment of the invention, at the initial stage of production of the vegetable granule a liquid part is heated that may contain for example water, oat milk or a mixture thereof. This is followed by addition of vegetable protein, preferably pea protein, fat and possible taste enhancers and emulsifiers, the mixture is heated, possibly homogenized and then pasteurized.
  • the mixture is cooled to the fermentation temperature.
  • the starter and the enzyme are added, preferably simultaneously, the mixture is allowed to ferment until the target pH, for example 5.0+0.5, is achieved.
  • the coagulate is cut into granules and possibly heated, after which the vegetable protein granules obtained are possibly rinsed and then drained.
  • the vegetable protein granules obtained are comminuted or ground, the enzyme, salt and/or possible other flavourings added, the mass placed into suitable moulds and compressed to produce a cheese-like product.
  • the cheese-like product produced in this way is a solid or semisolid product, for example of the type of farm cheese or mozzarella.
  • the moisture content of the cheese-like product according to the invention is lower than that of the vegetable granule according to the invention. Accordingly, the moisture content of the cheese-like product is for example 75 to 78%, whereas the moisture content of the vegetable granule is for example 82 to 84%.
  • the cheese according to the invention further has a certain hardness and A w value.
  • the product according to the invention is particularly a snack product or a cookery product, preferably a cottage cheese type snack or cookery product.
  • the food product according to the invention is a cottage cheese type fresh product comprising pea protein, oat mi lk, canola oil, enzyme and starter.
  • the fermented vegetable protein granule preferably comprises the pea protein and the emulsion part comprises oat milk and canola oil.
  • the food product according to the invention is a cottage cheese like product, the essential ingredients of which being pea protein, oat milk, canola oil, hard or hydrogenated vegetable fat, enzyme, starter and water.
  • the fermented vegetable protein granule preferably comprises pea protein, hard or
  • the product may additionally comprise conventional acidity regulators, emulsifiers and thickening agents, as well as taste enhancers.
  • the foodstuff produced according to the invention can be used for example in fresh salads, baked goods, woks, as soup ingredient, stuffing, as such as a cold fresh product, or seasoned in a desired manner.
  • the product according to the invention, especially the cottage cheese type product is particularly suitable for a protein-containing snack to be eaten as such, or a protein component of a meal.
  • the cottage cheese type product comprises a granular portion containing vegetable protein, and a seasoning fat-protein emulsion.
  • Ingredient 1 was heated to +40 °C and ingredients 2, 3, 4, 5 and 6 were added thereto with vigorous stirring.
  • the mixture was heated to +70 °C and homogenized at a pressure of 200 bar.
  • the mixture was pasteurized at +90 °C, after which it was cooled to fermentation temperature (37 °C to 43 °C).
  • Starter (8) and transglutaminase (7) were added and the mixture fermented until pH was below 4.5 to 5.
  • the coagulate was cut into cubes, and the mixture subsequently heated to +60 °C, and kept at this temperature for 30 minutes.
  • the liquid was drained and the gel pieces rinsed with cold water.
  • the cooled granulate was drained and added with fat-protein emulsion.
  • Lactic acid E270 0.09 % Ingredients 1 were 2 mi xed.
  • the oat mi lk has been produced by a conventional industrial process from water (approx. 90 %) and oat (approx. 10 %).
  • the mixture was heated to +40 °C and ingredients 4, 5, 6, 7, 9 and 10 were added thereto.
  • the mixture was heated to +70 °C, ingredients 8 and 3 were mixed into it, and the mixture subsequently homogenized at a pressure of 250 bar, resulting in the formation of a stable emulsion.
  • the emulsion was then pasteurized at +86 °C/5 min and cooled to a temperature of +20 °C. pH of the emulsion was adjusted to 4.5 with ingredients 11 and 12. Finished emulsion was added to the vegetable granules in a ratio of 30/70.
  • the product was packed into a 200-g packing.
  • Example 2 Preparation of vegetable granule Loose vegetable granules were prepared using the following ingredients:
  • the vegetable granule can be used as such, or e.g. in the preparation of a cottage cheese like product by adding a suitable fat-protein emulsion, such as the fat-protein emulsion of example 1 ("sauce"), and possibly spices.
  • a suitable fat-protein emulsion such as the fat-protein emulsion of example 1 ("sauce")
  • the ratio between the granule and the sauce is preferably 60-80:40-20, for example.
  • a solid, cheese-like product was prepared using the following ingredients: Pea protein isolate 4-8 %
  • a solid, cheese-like product comprising oat and pea protein was prepared according to the flow chart depicted in figure 4.
  • the production process is in its initial part similar to that of the vegetable granule (example 2, initial part of example 1), but additionally comprises grinding of the drained vegetable granules, addition of salt, transglutaminase and possible spices, placing into moulds and compression. Compression may last for a varying time, for example about 8 to 16 h, for example about 12 h.
  • the finished cheeses are removed from the moulds and packed e.g. in vacuum bags.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Dairy Products (AREA)

Abstract

La présente invention concerne un produit alimentaire, en particulier un produit frais à base de protéines végétales produit par fermentation et qui est essentiellement exempt de soja et exempt de lait. Plus spécifiquement, l'invention concerne un produit frais semi-solide fermenté riche en protéines et comprenant une préparation d'avoine et une protéine végétale, telle qu'une protéine de légumineuse. L'invention concerne également un procédé de production du produit.
EP17883857.9A 2016-12-23 2017-12-27 Aliment d'origine végétale et procédé pour le produire Withdrawn EP3558014A4 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FI20166029 2016-12-23
PCT/FI2017/050942 WO2018115597A1 (fr) 2016-12-23 2017-12-27 Aliment d'origine végétale et procédé pour le produire

Publications (2)

Publication Number Publication Date
EP3558014A1 true EP3558014A1 (fr) 2019-10-30
EP3558014A4 EP3558014A4 (fr) 2020-05-06

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