WO2020210195A1 - Produits laitiers analogiques utilisant de la gomme d'acacia - Google Patents

Produits laitiers analogiques utilisant de la gomme d'acacia Download PDF

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Publication number
WO2020210195A1
WO2020210195A1 PCT/US2020/027004 US2020027004W WO2020210195A1 WO 2020210195 A1 WO2020210195 A1 WO 2020210195A1 US 2020027004 W US2020027004 W US 2020027004W WO 2020210195 A1 WO2020210195 A1 WO 2020210195A1
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Prior art keywords
composition
analog
weight
analog dairy
protein
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PCT/US2020/027004
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English (en)
Inventor
Adrianne SPERANZA
Brandon ROA
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Corn Products Development, Inc.
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Publication of WO2020210195A1 publication Critical patent/WO2020210195A1/fr

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    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, 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
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Figure 1 plots the viscosity and gel strength of analog dairy compositions using various amounts of gum acacia.
  • Figure 2 is a block diagram depicting another illustrative method for making a plant-protein based high protein dairy analogy.
  • an analog dairy composition includes at least about 0.1% gum acacia, or at least about 0.25% (w/w), or at least about 0.50%, or at least 0.75%, or at least about 1%, or at least about 2%.
  • Gum acacia is commonly known by various names including for example gum Arabic, Arabic gum, acacia, Senegal gum and Indian gum. The names do not identify a specific botanical source as the gum is the hardened sap of various tree species, but most frequently coming from one of several species of acacia tree, including for example, Acacia Senegal and Yachellia (Acacia) seyal.
  • the figure plots the viscosity and gel strength of fermented analog dairy compositions having 10% (w/w) plant-protein and various amounts of gum acacia.
  • the figure plots the viscosity and gel strength of fermented analog dairy compositions 8% (w/w) plant protein, but no gum acacia, 10% (w/w) plant protein, but no gum acacia, and 10% (w/w) plant protein and 0.75% (w/w) gum acacia.
  • gum acacia reduces the viscosity of analog dairy composition having equal plant protein content, and that varying gum acacia usage enables modulation of the viscosity of analog dairy compositions to match the viscosity of lower plant-protein content analog dairy composition. It has also been observed that use of gum acacia in the analog diary product described in this specification improves the rheological and organoleptic properties of the analog dairy compositions compared to analog dairy compositions that do not comprise gum acacia as described, such that analog dairy compositions using gum acacia as described more closely mimic their respective dairy compositions than analog dairy compositions that do not use gum acacia.
  • an analog dairy composition has high protein content.
  • an analog dairy composition includes at least about 10% plant protein by weight of the composition, or from about 10% to about 30%, or from about 10% to about 25%, or from about 10% to about 20%, or from about 10% to about 18% plant protein.
  • an analog dairy composition includes from about 10% to about 15% plant protein content.
  • an analog dairy composition includes from about 10% to about 13% protein by weight.
  • an analog dairy composition is a fermented analog dairy composition and includes from about 10% to about 15% plant protein.
  • an analog dairy composition is a fermented analog dairy composition and includes from about 10% to about 13% protein by weight of the composition.
  • an analog dairy composition includes plant protein from one or more plant sources.
  • an analog dairy composition includes plant protein from a single plant source.
  • an analog dairy composition includes plant protein derived from a pulse.
  • a protein useful in any embodiment described in this specification is obtained from the seed of a plant in the family Legaminosae , for example, including but not limited, to fava bean, chick pea, field pea, and lentil.
  • an analog dairy composition, as described in this specification includes a plant protein derived from a pea or pisum sativum.
  • Plant proteins may be provided to an analog composition in any form, including flours, protein concentrates, and protein isolates.
  • an analog dairy composition as described in this specification, including for example includes a pulse flour, a pulse protein concentrate, or a pulse protein isolate or a mixture of all three.
  • a pulse protein flour is a milled composition which includes essentially all components of an unmilled pulse in substantially identical ratio to each other as exists in the unmilled pulse.
  • a pulse protein concentrate is obtained from a pulse flour by removing a portion of pulse starch from a pulse flour.
  • Pulse protein concentrates useful in the analog dairy compositions described in this specification may be obtained by any method known in the art, including but not limited to air classification, which separates the components of a pulse flour based on differences among their physical properties such as weight or density using air counter-currents. Pulse protein isolates have more protein by weight than pulse protein concentrates. Pulse protein isolates useful in the analog dairy compositions described in this specification may be obtained by any method known in the art for separating, from a pulse flour, substantially all pulse proteins from other components of a pulse flour. Illustrative methods for making a pulse protein isolate include, but are not limited to, isoelectric point separations, use of hydrocyclones, or combinations thereof.
  • an analog diary composition includes gum acacia in an amount greater than about 0.1% (w/w), or greater than about 0.25% , or greater than about 0.50%, or greater than about 0.75%, or greater than about 1 %, or greater than about 2%. In any embodiment any embodiment, an analog diary composition, as described in this specification, includes gum acacia in an amount of from about 0.25% to about 5% (w/w), or from about 0.25% to about 5%, or about 0.25% to about 3 %. In any embodiment, an analog diary composition, as described in this specification, includes gum acacia in an amount of from about 0.25% to about 2%.
  • an analog diary composition includes gum acacia in amount of from about 0.5% to about 2%. In any embodiment, an analog diary composition, as described in this specification, includes gum acacia of from about 0.75% to about 2%.
  • an analog dairy composition includes, a second hydrocolloid (in addition to gum acacia) including but not limited to non gum acacia gums (e.g. xanthan gum, gellan gum, guar gum, locust bean gum), agars, carrageenan, alginates, pectin (whether low-m ethoxy pectin, or high-methoxy pectin), konjac, psyllium, carboxy-methyl cellulose, and other cellulose derivatives (methoxy-cellulose, HPMC) and mixtures thereof.
  • a second hydrocolloid in addition to gum acacia
  • non gum acacia gums e.g. xanthan gum, gellan gum, guar gum, locust bean gum
  • agars e.g. xanthan gum, gellan gum, guar gum, locust bean gum
  • carrageenan e.g. xanthan gum, gellan gum, guar gum, locust bean gum
  • an analog dairy composition as described in this specification includes a low-methoxy pectin.
  • an analogy dairy composition as described in this specification, includes a hydrocolloid to aid in suspending a plant protein in the analog dairy composition.
  • an analog dairy composition as described in this specification, includes a second hydrocolloid in an amount of about 0.1 to about 1.5% by weight of the composition, or about 0.3 to about 1.5% or about 0.5 to about 1% or about 0.7 to about 1.5%, or about 0.1 to about 1.1% or about 0.1 to about 0.9% or about 0.1 to about 0.7%.
  • an analog dairy composition as described in this specification, includes about 0.7 to about 1.1% of a second hydrocolloid.
  • an analog dairy composition includes about 0.7 to about 1.1% a low-methoxy pectin. In any embodiment, an analog dairy composition as described in this specification includes about 0.3 to about 0.7% of a second hydrocolloid. In any embodiment, an analog dairy composition as described in this specification, includes about 0.3 to about 0.7% agar. [0013] In any embodiment, an analog dairy composition, as disclosed in this specification, includes a starch or a flour, which may be from any source, including but not limited to com, waxy corn, tapioca, low amylose tapioca, potato, sago, pulse (including pea, lentil, chick pea, or fava bean) and mixtures thereof.
  • an analog dairy composition includes a native starch.
  • an analog dairy composition includes a modified starch including but not limited to crosslinked (e.g. using phosphate (STMP or POCf), or acetic anhydride), stabilized, (e.g. using hydroxypropylation, acetylation, OSA-modification), hydrolysis (e.g. using oxidation, acid or enzyme), thermal inhibition, heat-moisture treatment, gelatinization, and mixtures thereof.
  • crosslinked e.g. using phosphate (STMP or POCf), or acetic anhydride
  • stabilized e.g. using hydroxypropylation, acetylation, OSA-modification
  • hydrolysis e.g. using oxidation, acid or enzyme
  • thermal inhibition heat-moisture treatment
  • gelatinization and mixtures thereof.
  • an analog dairy composition includes about 0.1 to about 1%, or from about 1% to about 5% or from about 1% to about 10% or from 1% to about 20% about 5% to about 10%, or about 10% to about 15% starch by weight.
  • an analog dairy composition includes a low amylose tapioca starch or flour.
  • an analog dairy composition includes about 5% to about 30% or about 10% to about 25%, or about 15 to about 25% solids, or about 15% to about 21 % solids of about 15% to about 19% solids.
  • analog diary composition is a solid analog dairy composition having solids content of greater than 30% solids, or from about 30% to about 60% or about 40% to about 50% solids content.
  • an analog dairy composition includes a liquid phase. In any embodiment, an analog dairy composition, as disclosed in this specification, includes greater than about 25% or greater than about 50% water, or about 70% to about 95% water or about 77% to about 83% water by weight. In any embodiment, an analog dairy composition, as disclosed in this specification, includes an edible oil, including for example, but not limited to sunflower oil, corn oil, palm oil, coconut oil, safflower oil, canola oil, and vegetable oil.
  • an analog dairy composition includes oil in an amount greater than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4%, or greater than about 10% or greater than about 20% or from about 10% to about 30% oil by weight.
  • an analog dairy composition includes water and oil.
  • an analog dairy composition includes any other ingredient commonly used in a dairy composition including sweeteners, flavors, colorants, fruit or vegetable purees, preservatives, emulsifiers, stabilizers, and mixture thereof.
  • an analog dairy composition may be a viscous liquid composition mimicking drinkable yogurt beverages.
  • embodiments of the described analog diary compositions include but are not limited to ice cream, frozen yogurt, frozen custard, and yogurt.
  • an analog dairy composition is fermented and may be described as an analog yogurt because it may mimic (rheologically and organoleptically) a style of yogurt, including, for example, but not limited to, Greek style yogurts, shelf-stable yogurts, drinkable yogurt compositions, stirred yogurts, and fmit on the bottom yogurts.
  • an analog diary composition as described in this specification is selected from the group consisting an analog yogurt, an analog ice cream, an analog frozen yogurt, and an analog frozen custard (including hard-pack and soft-serve variants of such frozen analog dairy compositions).
  • an analog dairy composition may mimic some other type of dairy composition where the viscosity limiting effect of gum acacia as described in this specification is useful in processing an base composition that is further processed or other intermediate composition that in its final state as analog dairy composition is substantially solid, for example an analog of a spreadable cheese (e.g. cream cheese) or other analog cheese product.
  • an analog dairy composition includes about 3.33% fat and about 10% protein (by weight of the composition).
  • an analog dairy composition, as disclosed in this specification includes about 3.33% oil, about 0.50% starch, about 4.00% sucrose, about 0.05% agar, and about 12.50% pea protein isolate (by weight of the composition).
  • an analog dairy composition, as disclosed in this specification includes about of from about 75 to about 80% water, and about 3.33% oil.
  • an analog dairy composition, as disclosed in this specification includes about 0.09% low methoxy-pectin.
  • a method of making an analog dairy composition includes mixing a dry mix of ingredients.
  • a method of making an analog dairy composition includes mixing dry plant protein and gum acacia and optionally a second hydrocolloid and optionally a sweetener, and optionally a starch.
  • a method of making an analog dairy composition includes mixing a dry mix of ingredients with a liquid to suspend the dry ingredients in the liquid thereby forming a base composition.
  • a method of making an analog dairy composition as described in this specification includes mixing a plant protein and gum acacia with a liquid to suspend the plant protein and gum acacia.
  • Any equipment useful for mixing solids and liquids to form a suspension may be used as part of the described methods for making an analog dairy composition, including, for example, industrial and stand mixers, high shear mixers and blenders.
  • the base composition may be further processed using one or more processing steps including but not limited to homogenization, pasteurization, fermentation, shearing, heating, freezing and mixtures thereof.
  • a method for making an analog dairy composition includes homogenizing a mixture of liquid, plant protein, and gum acacia. In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a mixture of plant protein and liquid at a pressure of about 25 to about 250 bar, or about 400 to about 3000 psi (about 27 to about 200 bar). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a plant protein and a liquid at a pressure of about 400 to about 1000 psi (about 27 to about 68 bar) or at about 400 to about 800 psi (about 27 to about 55 bar).
  • a method for making an analog dairy composition includes homogenizing a plant protein and a liquid at a pressure of at about 400 to about 500 psi (about 27 to about 34 bar). In any embodiment, a method for making an analog dairy composition, as described in this specification, includes homogenizing a plant protein and a liquid at a pressure of about 700 to about 800 psi (about 48 to about 55 bar).
  • a method for making an analog dairy composition include homogenizing a plant protein and a liquid at a pressure of about 2000 to about 3000 psi (about 137 to about 200 bar), or about 2000 to about 2500 psi (about 137 to about 172 bar), or about 2000 to about 2200 psi (about 137 to about 151 bar).
  • a method for making an analog dairy composition includes mixing a plant protein isolate with gum acacia and a liquid to form a base composition and homogenizing and pasteurizing the base composition.
  • any embodiment of making a base composition as described in this specification further includes processing the base composition using one or more a homogenization step, a pasteurization step, a fermentation step, an acidification step, a shearing step, a heating step, a freezing step, and mixtures thereof.
  • a homogenization step e.g., a homogenization step
  • a pasteurization step e.g., a fermentation step
  • an acidification step e.g., a stirring step
  • a heating step e.g., a heating step
  • a freezing step e.g., a freezing step
  • the acid in acidification step is generated by fermentation.
  • a method of making an analog dairy composition includes fermenting (or culturing) a mixture of plant protein and liquid. In any embodiment, a method of making an analog dairy composition, as described in this specification, includes fermenting (or culturing) a homogenized mixture of plant protein, gum acacia and liquid. In any embodiment, a method of making an analog dairy composition, as described herein, a base composition is fermented using standard dairy-yogurt cultures including, for example, but not limited to bacteria from the genus Lactobacillus (e.g. L. bulgaricus , L. acidophilus and L. bifidus ), or from the genus Streptococcus (e.g.
  • a method for making an analog dairy composition includes incubating a mixture of plant protein, liquid, and bacterial culture for enough time and at high enough temperature for the bacterial cultures to produce lactic acid and reduce the pH of the base composition. Incubation temperatures may vary depending on the bacterial culture used.
  • a fermentation step, as described in this specification is run at a temperature from 100° to 120° F (about 37° to about 48° C) or from about 105° to about 115° F (about 40° to about 46° C), or about 108° to about 112° F (about 42° to about 44° C).
  • a method for making an analog dairy composition includes fermenting a homogenized mixture of plant protein, gum acacia, and liquid for from about 1 to about 10 hours, or from about 2 to about 8 hours, or from 4 to 6 hours, or from about 5 to about 6 hours.
  • a method of making an analog dairy composition includes fermenting a mixture of plant protein and liquid for enough time for the pH of the mixture to reach about 4.0 to about 5.0 or about 4.2 to about 4.8 or about 4.4 to about 4.8.
  • a fermented, analog dairy composition may be made in a processes that is like a dairy yogurt process.
  • a process for making an analog dairy composition includes formulating a base material including the solid ingredients and the liquid ingredients and then homogenizing the mixture to stabilize the suspension of solids within the liquid ingredients.
  • the homogenized base material is then pasteurized and is then fermented in a fermenting step (10).
  • the fermented material is further processed at roughly fermentation temperature (which may vary but is usually above 40° C) by shearing the fermented material in a shearing step (11), which may be accomplished a rotary vane pump.
  • the shearing step pushes the sheared, fermented base material (essentially the dairy yogurt) through a smoothing step (12), which often uses a fine-mesh screen, but may include shearing to further homogenize, emulsify or pump the yogurt through further processing steps.
  • the dairy yogurt is then typically cooled in cooling step (13) and conveyed to containers (14).
  • cooling step is (13) is optional as the analog dairy composition may be conveyed at near fermentation temperature into containers (14) for cooling.
  • the fermented base composition may be cooled to a temperature below the fermentation temperature prior to shearing.
  • a method of making an analog dairy composition includes cooling a fermented base composition, which includes a plant protein and a liquid.
  • a method for making an analog dairy composition includes cooling a fermented mixture of plant protein, gum acacia and liquid from a fermenting temperature to a temperature less than about 100° F or less than about 90° F or less than about 80° F, or less than about 70° F, or less than about 60° F, or less than about 50° F, or to about 40° F (less than about 37° C, or less than about 32° C, or less than about 27° C, or less than about 21 0 C, or less than about 16° C, or less than about 10° C, or about 4° C).
  • a method for making an analog dairy composition includes cooling a fermented mixture of plant protein, gum acacia and liquid from a fermenting temperature to a temperature of from about 40° to about 90°, or about 40° to about 80°, or about 40° to about 70° F (about 4° to about 32°, or about 4° to about 27°, or about 4° to about 21° C).
  • a method for making an analog dairy composition includes cooling a fermented mixture of plant protein and liquid from the fermenting temperature to a temperature from about 40° to about 60° F (about 4° to about 16° C).
  • a method for making an analog dairy composition includes cooling a fermented mixture of plant protein and liquid from the fermenting temperature to a temperature from about 50° to about 60° F (about 10° to about 16° C) [0026]
  • a method of making an analog dairy composition includes shearing a fermented base composition including a plant protein and gum acacia using a rotary vane pump spinning at an rpm of at least about 1,000 rpm, or at least about 3,000 rpm, or at least about 5,000 rpm.
  • a method of making an analog dairy composition includes shearing a fermented base composition comprising a plant protein and gum acacia using a rotary vane pump spinning at an rpm of from 1,000 to about 10,000 rpm, or about 1,000 to about 7,500 rpm, or from about 1,000 to about 5,000 rpm.
  • a method of making an analog dairy composition includes shearing a fermented base composition comprising a plant protein and gum acacia using a rotary vane pump spinning at an rpm of from about 3,000 to about 10,000 rpm, or about 5,000 to about 10,000 rpm.
  • any embodiment of a method to make an analog dairy composition includes shearing a fermented base composition using any means suitable for shearing a viscous edible composition.
  • a fermented base composition is sheared using one or more shearing devices.
  • a shearing step is carried out during a pumping step that conveys a fermented base composition from a fermentation container (a container that retains a base composition during a fermentation step), directly, or indirectly through other steps, to a final storage container.
  • the shear may be part of a smoothing process, wherein the shear additionally smooths the fermented base composition in a process that may be characterized as homogenization, or emulsification, or some other process useful in smoothing a fermented base material.
  • a shearing step may be any combination of smoothing and pumping applied to a fermented base material.
  • a shearing step includes use of rotary vane pump, or rotary vane-like pump, an emulsifier, a homogenizer, or combination thereof.
  • a rotary vane pump is a positive-displacement pump that includes ones or more vanes mounted to a rotor that rotates inside a cavity.
  • An illustrative, non-limiting, rotary vane pump useful for carrying out the methods described in this specification is a MOUVEX ® Blackmer Pump SLC 1-2-3 available from MOUVEX ® , Auxerre, France.
  • a fermented base material is sheared using a homogenization and/or emulsification means comprising a rotor and a stator in a chamber and that can operate at high rotational speeds.
  • a non-limiting, illustrative example is a Quadro Ytron ® Z Emulsifier, available from Quadro, Waterloo, Ontario Canada.
  • “analog dairy composition” in this specification means a food composition intended to replace a common dairy composition including, for example, but not limited to yogurt, ice cream, frozen yogurt, frozen custard, or cheese and that is either a vegan food composition or is a food composition that includes no animal derived proteins, animal derived fats, and no animal derived hydrocolloids like gelatin.
  • Use of“low amylose” in this specification to describe a starch or flour means a starch or flour obtained from a plant source naturally having less than about 5% amylose, or less than 3% or essentially 0% amylose content by weight of the starch.
  • base composition in this specification means a mixture of ingredients that form the base of an analog dairy composition and includes at least a mixture of a plant protein, gum acacia, and a liquid.
  • the base composition is further processed using one or more processing steps including but not limited to homogenization, pasteurization, fermentation, shearing, heating, freezing and mixtures thereof.
  • a base composition may further be described as a homogenized base composition, a pasteurized base composition, a fermented base composition, a sheared base composition, a cooked base composition, a frozen base composition, or some other combination of the foregoing terms.
  • a base composition may exist in any mixed form, including for example, but not limited to, mixtures, solutions, suspensions, dispersions, sols, and colloidal suspension.
  • Use of“homogenization” in this specification means at least mixing one or more solids with a liquid to disperse the solids substantially uniformly throughout the liquid. Homogenization and homogenization steps useful in the described processes may be further limited as described in this specification.
  • the technology pertains to an analog dairy composition
  • an analog dairy composition comprising:
  • a plant protein in an amount at least about 10% plant protein by weight of the composition, or from about 10% to about 30%, or from about 10% to about 25%, or from about 10% to about 20%, or from about 10% to about 18% plant protein by weight of the composition optionally wherein the plant protein is a pulse protein or a pea protein and
  • gum acacia in an amount of from greater than about 0.1%, or greater than about 0.25% (w/w), or greater than about 0.50%, or greater than about 0.75%, or greater than about 1%, or greater than about 2%. from about 0.25% to about 5% (w/w), or from about 0.25% to about 5%, or about 0.25% to about 3 % or from about 0.25% to about 2%, about 0.5% to about 2% about 0.75% to about 2%.
  • the technology pertains to the analog dairy composition of the first aspect further comprising a second hydrocolloid in an amount of from about 0.1% to about 1.5% (by weight of the composition), 0.1 to about 1.5% by weight of the composition, or about 0.3 to about 1.5% or about 0.5 to about 1% or about 0.7 to about 1.5%, or about 0.1 to about 1.1% or about 0.1 to about 0.9% or about 0.1 to about 0.7%, or about 0.7 to about 1.1% of a second hydrocolloid, or about 0.3 to about 0.7% optionally wherein the hydrocolloid is selected from the group consisting of non-gum acacia gums, pectin, low methoxy pectin, agar and mixtures thereof.
  • the technology pertains to the analog dairy composition of the first or second aspects wherein the analog dairy composition further comprises a starch or flour in an amount of about 0.1 to about 1%, or from about 1% to about 5% or from about 1% to about 10% or from 1% to about 20% about 5% to about 10%, or about 10% to about 15% starch by weight by weight of the composition, and optionally wherein the starch or flour is from a source selected from the group consisting of corn, rice, tapioca, potato, legume, pea, including low amylose variants of such sources and mixture of starch from the sources.
  • the technology pertains to the analog dairy composition of any one of the first to third aspects wherein the analog dairy composition has solids content of from about 5% to about 30% or about 10% to about 25%, or about 15 to about 25% solids, or about 15% to about 21% solids of about 15% to about 19%, or optionally for a solid composition, greater than 30% solids, or from about 30% to about 60% or about 40% to about 50% solids content by weight of the composition.
  • the technology pertains to the analog dairy composition of any one of the first to fourth aspects wherein the analog dairy composition comprises an oil in an amount of greater than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4%, or greater than about 10% or greater than about 20% or from about 10% to about 30% oil by weight of the composition, and optionally wherein the oil is sunflower oil.
  • the technology pertains to the analog diary composition of any one of the first to fifth aspects being selected from the group consisting an analog cheese, an analog yogurt, an analog ice cream, an analog, frozen yogurt, and an analog frozen custard.
  • the technology pertains to the analog dairy composition of any one of the first to sixth aspects being made for a process including an acidification step, wherein optionally the acidification step is a fermentation step to using lactic acid bacteria cultures.
  • the technology pertains to a method of making a plant protein based analog dairy composition comprising:
  • a plant protein in an amount at least about 10% plant protein by weight of the composition, or from about 10% to about 30%, or from about 10% to about 25%, or from about 10% to about 20%, or from about 10% to about 18% plant protein by weight of the composition
  • gum acacia in an amount of from greater than about 0.1%, or greater than about 0.25% (w/w), or greater than about 0.50%, or greater than about 0.75%, or greater than about 1%, or greater than about 2%. from about 0.25% to about 5% (w/w), or from about 0.25% to about 5%, or about 0.25% to about 3 % or from about 0.25% to about 2%, about 0.5% to about 2% about 0.75% to about 2%; and
  • the technology pertains to the method of the eighth aspect further comprising mixing with the base composition a second hydrocolloid an amount of from about 0.1% to about 1.5% (by weight of the composition), 0.1 to about 1.5% by weight of the composition, or about 0.3 to about 1.5% or about 0.5 to about 1% or about 0.7 to about 1.5%, or about 0.1 to about 1.1% or about 0.1 to about 0.9% or about 0.1 to about 0.7%, or about 0.7 to about 1.1% of a second hydrocolloid, or about 0.3 to about 0.7% optionally wherein the hydrocolloid is selected from the group consisting of non-gum acacia gums, pectin, low methoxy pectin, agar and mixtures thereof.
  • the technology pertains to the method of any one of eighth to ninth aspects further comprising mixing with base composition a starch or flour in an amount of about 0.1 to about 1%, or from about 1% to about 5% or from about 1% to about 10% or from 1% to about 20% about 5% to about 10%, or about 10% to about 15% starch by weight by weight of the composition, and optionally wherein the starch or flour is from a source selected from the group consisting of com, rice, tapioca, potato, legume, pea, including low amylose variants of such sources and mixture of starch from the sources.
  • the technology pertains to the method of any one of the eighth to tenth aspects further comprising mixing with the base composition greater than about 0% to about 10% by weight, or about 1% to about 7% or about 1% to about 5% or about 1% to about 4% or about 2% to about 4%, or greater than about 10% or greater than about 20% or from about 10% to about 30% oil by weight of the composition, and optionally wherein the oil is sunflower oil.
  • the technology pertains to the method of any one of the eighth to eleventh aspects wherein the homogenization pressure is from 25 to about 250 bar, or about 27 to about 200 bar, or about 27 to about 68, or bar about 27 to about 55 bar, or about 27 to about 34 bar, or about 48 to about 55 bar, or about 137 to about 200 bar), or about 137 to about 172 bar, or about 137 to about 151 bar.
  • the technology pertains to the method of any one of the eighth to thirteenth aspects, further comprising following homogenizing and pasteurizing the base composition further processing the base composition using a step selected from the group consisting of fermentation, shearing, heating, freezing and mixtures thereof.
  • the technology pertains to the method of any one of the eighth to thirteenth aspects further comprising acidifying the base composition to a pH of from about 3 to about 6, or about 4.0 to about 5.0 or about 4.2 to about 4.8 or about 4.4 to about 4.8, wherein the acidification is option done by fermenting the base composition with a lactic acid forming bacteria culture at a temperature from about 37° to about 48° C.
  • the technology pertains to the method of any one of the eighth to fourteenth aspects wherein the further comprising shearing a base composition, optionally using a rotation shear of from 1,000 to about 10,000 rpm, or about 1,000 to about 7,500 rpm, or from about 1,000 to about 5,000 rpm, or from about 3,000 to about 10,000 rpm, or about 5,000 to about 10,000 rpm.
  • a rotation shear of from 1,000 to about 10,000 rpm, or about 1,000 to about 7,500 rpm, or from about 1,000 to about 5,000 rpm, or from about 3,000 to about 10,000 rpm, or about 5,000 to about 10,000 rpm.
  • Viscosity measurements were made using Brookfield Measurements (DV-II + Viscometer) which was set up as follows: Spindle:T-bar D; at speed of 10 RPM, for time of 30 seconds. Multipoint averaging set to 2 seconds, Heliopath on. Samples were measured as close to refrigeration temperature as possible (about 4° C) as possible. At least 2 measurements were performed and averaged.
  • Gel strength was measured using TAXT2 gel strength that was calibrated to use yogurt punch test technique and 3.2” x 1” diameter acrylic probe. Probe was compressed into analog dairy composition at 0.2 mm/s to a depth of 15 mm and was released from yogurt at a 4 mm/s rate. Measure peak force experienced (defined as gel strength) was measured during compression at 7, 21 and 49 days after processing.
  • Analog Dairy Composition Formula 1 (Gum Acacia at 2%)
  • Analog Dairy Composition Formula 3 (Gum Arabic at 0.75%)
  • HTST Process Upstream processed on Micro Thermics® 25HVH-W ( Microthermics, Inc., Raleigh, NC) Heat to 144°F/ 62°C, homogenize at 2175/435 psi (150/30 bar), pasteurize at 203 °F/ 95 °C (unit set to 208 °F/ 98 °C), hold for 6 minutes.
  • pump with MOUVEX® Blackmer Pump SLC 1-2-3 (MOUVEX, Auxerre, France) set to 1600 rpm and Quadro Ytron® Z Emulsifier (Quadro, Waterloo, Ontario Canada) set to 1000 rpm and through a #60 mesh screen and send through glycol cooler.
  • MOUVEX® Blackmer Pump SLC 1-2-3 MOUVEX, Auxerre, France
  • Quadro Ytron® Z Emulsifier Quadro, Waterloo, Ontario Canada
  • Analog dairy compositions were made using formulas 1, 4, 5 to evaluate the effect of changes in protein content on.
  • Formula 1 is a no gum acacia control analog dairy composition.
  • Formula 4 is a 10% protein content, 1% gum acacia analog dairy composition.
  • Formula 5 is a 11% protein content, 1% gum acacia analog dairy composition. Viscosity of the analog dairy compositions was measured after seven days’ storage at 4° C is reported in Table 6. Where indicated samples were made in duplicate. All values are averaged over at least two measurements.

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  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Agronomy & Crop Science (AREA)
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Abstract

La présente invention concerne des compositions laitières analogiques à base de protéines végétales, comprenant des compositions laitières analogiques à base de protéines végétales fermentées. De telles compositions ont une teneur en protéines supérieure à 10 % en poids de la composition et comprennent de la gomme d'acacia en une quantité supérieure à 0,1 % en poids de la composition. L'invention concerne également des procédés de fabrication d'une telle composition laitière analogique comprenant l'homogénéisation et la pasteurisation d'un mélange de protéine végétale, de gomme d'acacia et d'un liquide pour former une composition de base pour un traitement ultérieur ou une composition laitière analogique.
PCT/US2020/027004 2019-04-08 2020-04-07 Produits laitiers analogiques utilisant de la gomme d'acacia WO2020210195A1 (fr)

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Cited By (1)

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WO2021080969A1 (fr) * 2019-10-23 2021-04-29 Corn Products Development, Inc. Succédané de fromage à haute teneur en protéines utilisant de l'amidon de pois et procédés de fabrication d'un tel succédané de fromage

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Publication number Priority date Publication date Assignee Title
US20030215559A1 (en) * 2002-03-29 2003-11-20 Garegin Mikaelian Protein isolates, compositions comprising protein isolates and methods of use
EP1402790A2 (fr) * 2002-09-27 2004-03-31 Nestec S.A. Stabilisation de l'interface d'un produit a deux phases ou plus par un complexe proteine-polysaccharide
US20100047390A1 (en) * 2006-12-20 2010-02-25 Compagnie Gervais Danone Fermented products containing dietary fibers and methods for preparing the same
US20100183793A1 (en) * 2007-06-29 2010-07-22 Olivier Noble Stable fruit preparation wth high acaia gum concentration
WO2014067790A1 (fr) * 2012-10-31 2014-05-08 Nestec S.A. Produit de confiserie congelé
US20190000112A1 (en) * 2016-01-07 2019-01-03 Ripple Foods, Pbc Product analogs or components of such analogs and processes for making same

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030215559A1 (en) * 2002-03-29 2003-11-20 Garegin Mikaelian Protein isolates, compositions comprising protein isolates and methods of use
EP1402790A2 (fr) * 2002-09-27 2004-03-31 Nestec S.A. Stabilisation de l'interface d'un produit a deux phases ou plus par un complexe proteine-polysaccharide
US20100047390A1 (en) * 2006-12-20 2010-02-25 Compagnie Gervais Danone Fermented products containing dietary fibers and methods for preparing the same
US20100183793A1 (en) * 2007-06-29 2010-07-22 Olivier Noble Stable fruit preparation wth high acaia gum concentration
WO2014067790A1 (fr) * 2012-10-31 2014-05-08 Nestec S.A. Produit de confiserie congelé
US20190000112A1 (en) * 2016-01-07 2019-01-03 Ripple Foods, Pbc Product analogs or components of such analogs and processes for making same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021080969A1 (fr) * 2019-10-23 2021-04-29 Corn Products Development, Inc. Succédané de fromage à haute teneur en protéines utilisant de l'amidon de pois et procédés de fabrication d'un tel succédané de fromage

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