WO2018115597A1

WO2018115597A1 - A foodstuff of vegetable origin and a method for producing same

Info

Publication number: WO2018115597A1
Application number: PCT/FI2017/050942
Authority: WO
Inventors: Johanna AHO; Merja Scharlin
Original assignee: Bioferme Oy
Priority date: 2016-12-23
Filing date: 2017-12-27
Publication date: 2018-06-28
Also published as: EP3558014A4; EP3558014A1

Abstract

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 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.

Description

A foodstuff of vegetable origin and a method for producing same

Field of the invention 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.

Background

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.

The use of various leguminous crops in foodstuffs as protein sources instead or alongside soy is 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. 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.

Described in 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. Disclosed in 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.

The problem with the solutions described above is, however, among others the fact that in them use is made of soy-based products such as soy protein isolates or soy milk, which are not suitable e.g. for those having allergy to soybean. In addition, 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.

Summary of the invention 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.

Preferably, also 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. More particularly, 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. In one embodiment, 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. In another embodiment 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.

More specifically, the product according to the invention is mainly characterized by what is disclosed in the characterizing part of claim 1.

The process according to the invention is in turn characterized by what is disclosed in the process described in the claims.

Considerable advantages are achieved by the invention. 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. In addition to the fact that 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. Furthermore, 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. On the other hand, the product according to the invention can also be utilized in cooking, as it tolerates heating. In an embodiment according to the invention the product can be seasoned with salty or sweet sauces, whereby different products for a number of applications are obtained. Detailed description of the invention

Preferred embodiments are considered more closely in the following detailed description, referring inter alia to the attached drawings.

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. As noted above, 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. One food product according to the invention, 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. In a preferred embodiment 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.

In addition to oats, 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. Examples of 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. In addition to oats, 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. In combination with cereal products or other foods comprising tryptophan and sulfur-containing amino acids, leguminous crops constitute a well-balanced source of protein. In food processes, certain functional properties of proteins of leguminous plants (solubility, fat and water binding capacity) are comparable with the corresponding properties of soy and whey proteins. Furthermore, 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.

In a preferred embodiment 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. In one application 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. Among 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. One example of 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 covaient 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. During production of the vegetable protein granule, the enzyme compacts the structure of the granule.

Besides transglutaminase, examples of other cross-linking enzymes used in food industry include certain peroxidases, glucose and hexose oxidases, tyrosinase, laccase and

sulfhydryl oxidase.

It is also possible to use calcium sulfate, glucono delta-lactone or nigari (MgCl₂ · 6H₂0) in compacting the structure of the granule, As 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.

As stated above, in a preferred embodiment 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. In a preferred embodiment according to the invention 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. In one preferred application the vegetable protein is derived from several crops, such as pea, potato and oats. In addition to these, yeast protein may also be used in the emulsion.

The product according to the invention contains an oat-based preparation, especially oat milk. The health effects of oats are well established: it 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.

Besides oat preparation it is possible to use also faba bean milk, whereby the oat milk can partially be replaced with faba bean milk. 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. In the selection of vegetable oil used in the emulsion, besides good taste and appropriate mouth feel, 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. GMO freeness, environmental friendliness, ethics and domesticity of production are also important selection criteria. 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. As emulsifier for the vegetable granules and the emulsion, use can be made of

conventional 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. More specifically, in the production of the vegetable granule portion water, 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

homogenizing a mixture comprising vegetable protein, water and vegetable oil, followed by pasteurization of the resulting emulsion. More specifically, in the production of 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

compression, the cheeses are removed from the moulds and packed e.g. in vacuum bags. As described above, 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. Following pasteurization 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. When making a cheese-like product, 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. In a preferred embodiment 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. In this case the fermented vegetable protein granule preferably comprises the pea protein and the emulsion part comprises oat milk and canola oil.

In yet another preferred embodiment 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. In this case the fermented vegetable protein granule preferably comprises pea protein, hard or

hydrogenated vegetable fat, the enzyme, starter, the emulsion part comprising oat milk and canola oil. The product may additionally comprise conventional acidity regulators, emulsifiers and thickening agents, as well as taste enhancers.

The foodstuff produced according to the invention, particularly the cottage cheese type fresh product 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 invention will be illustrated below with the aid of examples not intended to limit the invention in any way. It is to be understood that the embodiments disclosed in the above description and in the following examples are intended to be descriptive only and that various changes and modifications are possible within the scope of the invention.

Example 1: Cottage cheese like product

The cottage cheese type product comprises a granular portion containing vegetable protein, and a seasoning fat-protein emulsion.

Ingredients of the vegetable granule:

1. Water 87.57 %

2. Pea protein 6 % 3. Coconut fat 3 %

4. Dextrose 2.5 %

5. Emulsifier E472e 0.4 %

6. Salt 0.3 %

7. Transglutaminase 0.2 %

8. Starter 0.03 %

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. At the next stage the liquid was drained and the gel pieces rinsed with cold water. The cooled granulate was drained and added with fat-protein emulsion.

An example of preparation of the vegetable granule is also depicted as a flow chart in figure 1. Ingredients of fat-protein emulsion ("sauce"):

1. Water 40 %

2. Oat milk 45.32 %

3. Canoia oil 6 %

4. Potato protein 4 %

5. Dextrose 1 %

6. Maize starch 1 %

7. Xanthan E41 5 0.2 %

8. Emulsifier E472e 0,2 %

9. Salt 2 %

10. K-sorbate E202 0.1 %

11. Malic acid E296 0.09 %

12. 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.

An example of preparation of the fat-protein emulsion is also depicted as a flow chart figure 2.

Example 2. Preparation of vegetable granule Loose vegetable granules were prepared using the following ingredients:

Pea protein isolate 4-9 %

Dextrose 1-3 %

Coconut oil 0-5 %

Salt 0- 1 %

Emuisifier 0.1-0.3 %

Oat milk or water → 100 %

or

Water +Oat milk → 100 %

Transglutaminase 0.2-0.6 %

Starter

Preparation of the vegetable granule is depicted as a flow chart in figure 3. 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. The ratio between the granule and the sauce is preferably 60-80:40-20, for example.

Example 3. Solid, cheese-like product

A solid, cheese-like product was prepared using the following ingredients: Pea protein isolate 4-8 %

Dextrose 1-3 %

Coconut oil 0-7 %

Salt 0 1.5 %

Emulsifier 0.1-0.4 %

Oat milk or water →100 %

or

Water +Oat milk →100 %

Transglutaminase 0.2-0.6 %

Starter

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. Reference publications

Patent publications

WO 2014/110540 Al

WO 2015/127388 Al

WO 2014/174149 Al

WO 2013/010037 Al

JP 2016077235 A

US 2010/196575 Al

EP 0261586 A2

Other publications

Verma et al, Int. J. Dairy Tech, 58(1): 51-58, 2005

Claims

Claims:

1. A fermented food product, characterized in that it comprises legume protein and oat preparation and is essentially soy-free and milk-free.

2. The food product according to claim 1, characterized in that it further comprises vegetable protein derived from rice, wheat, canola, hemp, potato or several of these.

3. The food product according to claim 1 or 2, characterized in that the legume protein is derived from pea, especially yellow pea, bean, particularly faba bean, lentil, lupine or several of these, preferably from pea and/or bean.

4. The food product according to any of the preceding claims, characterized in that it comprises enzyme, starter and taste enhancers.

5. The food product according to any of the preceding claims, characterized in that it is a cottage cheese like or cheese-like product.

6. The food product according to any of the preceding claims, characterized in that it is a cottage cheese like product, comprising a fermented vegetable protein granule combined with a vegetable protein based fat-in-water emulsion, whereby it preferably comprises vegetable-based fat-in-water protein emulsion and vegetable protein granule in a ratio of from about 20/80 to about 40/60, preferably about 30/70.

7. The food product according to any of claims 1 to 5, characterized in that it is a cheese- like product, comprising a fermented vegetable protein granule that has been further processed to form a cheese-like product.

8. The food product according to claim 6 or 7, characterized in that the vegetable protein granule comprises legume, rice, wheat or yeast protein or a mixture of two or more of these, preferably pea, lupine, lentil, bean, faba bean, rice, wheat or yeast protein or a mixture of two or more of these, still more preferably pea protein, as well as vegetable fat, enzyme and starter.

9. The food product according to claim 8. characterized in that the vegetable protein granule further comprises an oat preparation.

10. The food product according to claim 8 or 9, characterized in that the vegetable fat is naturally hard vegetable fat or hydrogenated vegetable oil or mixture of vegetable oils and the enzyme is a transglutaminase enzyme.

11. The food product according to any of the preceding claims, characterized in that starter bacteria, i.e. lactic acid bacteria, or mixtures thereof are used as the starter, particularly the lactic acid bacteria 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.

12. The food product according to claim 6, characterized in that the vegetable protein based fat-in-water emulsion comprises water, oat preparation, vegetable oil and vegetable protein, preferably pea, potato, oat, rice, wheat, faba bean, canola, lupine or hemp protein and possibly yeast protein or a mixture of two or more of these, an emulsifier and when necessary, conventional acidity regulators and thickening agents, as well s taste enhancers.

13. The food product according to claim 12, characterized in that the vegetable oil is canola, rapeseed, sunflower, olive, avocado, nut, flax, hemp or palm oil or a mixture of two or more of these.

14. The food product according to any of the preceding claims, characterized in that the oat preparation is oat milk and the food product further comprises pea protein, canola oil, enzyme, starter and possibly potato protein.

15. The food product according to any of the claims 1 to 13, characterized in that the oat preparation is oat milk and the food product further comprises pea protein, vegetable oil, such as e.g. coconut oil, enzyme and starter.

16. The food product according to any o the preceding claims, characterized in that the oat preparation or oat milk is not deamidated.

17. A process for the production of essentially soy-free and milk-free food product comprising legume protein and oat preparation, characterized in that it is produced by fermenting.

18. The process according to claim 17, wherein a cheese-like food product is produced, characterized in that a vegetable protein granule is produced that is comminuted and added with an enzyme, preferably a transglutaminase enzyme, salt and possible spices, the mass placed into moulds, compressed, and the resulting cheese-like food product discharged from the moulds.

19. The process according to claim 17, wherein a cottage cheese like food product is produced, comprising a vegetable protein granule combined with a vegetable protein based fat-in-water emulsion, characterized in that the fat-protein emulsion and the vegetable protein granule are prepared separately and the emulsion is added to the vegetable granules in a ratio of from about 20/80 to about 40/60, preferably about 30/70.

20. The process according to claim 18 or 19, characterized in that the vegetable protein granule is produced by fermenting a homogenized and pasteurized mixture comprising vegetable protein and vegetable fat.

21. The process according to claim 19 or 20, characterized in that the vegetable protein based fat-in-water emulsion is prepared by heating and homogenizing a mixture comprising vegetable protein, water, oat milk and vegetable oil, and the mixture is subsequently pasteurized.

22. A process for the production of an essentially soy-free and mi lk- ree vegetable protein granule comprising legume protein and oat preparation, characterized in that the process comprises the following steps:

- a liquid part is mixed with the vegetable protein, possible taste enhancers and possible vegetable fat, and if necessary, the resulting mixture is heated and homogenized;

- the mixture obtained above is pasteurized and cooled to fermentation temperature; - an enzyme and a starter are added and allowed to ferment at the optimum temperature of the starter;

- the resulting coagulate is cut up into granules, which, if necessary, are heated and drained to obtain the vegetable protein granule.

23. The process according to claim 22, characterized in that the liquid part comprises an oat preparation, preferably oat milk or a mixture of oat milk and water.

24. The process according to claim 22 or 23, characterized in that the legume protein is pea protein and the oat preparation comprises non-deamidated oat milk.

25. The use of vegetable protein granule obtained by the process according to any of claims 22 to 24 in the production of a cheese-like food product, in the production of a cottage cheese like food product, or as such.