EP-4739121-A1 - DAIRY PRODUCT ANALOGUES COMPRISING NON-DAIRY ACIDIC FOOD INGREDIENT

Abstract

Dairy product analogues with improved sensory properties are disclosed. The dairy product analogues comprise plant proteins and non-dairy acidic food ingredient. Processes for preparing such dairy product analogues are als o disclosed.

Inventors

• CHARVE, Joséphine Isabelle Marie

Assignees

• Société des Produits Nestlé S.A.

Dates

Publication Date

20260513

Application Date

20240705

Claims (17)

1. 1. A dairy product analogue which comprises plant proteins and a non-dairy acidic food ingredient, wherein the non-dairy acidic food ingredient comprises a compound selected from the list consisting of acetoin, 2,3-butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3- methylbutyl acetate, isobutyl acetate, ethyl acetate and mixture thereof.
2. 2. A dairy product analogue according to any one of the preceding claims, which further comprises an added fat ingredient.
3. 3. A dairy product analogue according to any one of the preceding claims, wherein the plant proteins comprise, preferably consist of plant proteins selected from the group consisting of cereal proteins, pulse proteins and combination thereof.
4. 4. A dairy product analogue according to any one of the preceding claims, comprising at least 0.5wt% plant proteins.
5. 5. A dairy product analogue according to any one of the preceding claims, comprising at least 0.05wt% non-dairy acidic food ingredient.
6. 6. A dairy product analogue according to any one of the preceding claims, which is beverage.
7. 7. A dairy product analogue according to claim 6, wherein the beverage is a liquid beverage or powdered beverage.
8. 8. A dairy product analogue according to any one of the preceding claims, which is free from milk ingredients.
9. 9. A dairy product analogue according to any one of the preceding claims, wherein the dairy product analogue is a liquid milk analogue or powdered milk analogue.
10. 10. A dairy product analogue according to any one of the preceding claims, wherein the dairy product analogue is plain.
11. 11. A dairy product analogue according to any one of the preceding claims, wherein the the compound which is comprised in the non-dairy acidic food ingredient is acetoin.
12. 12. A process for preparing a dairy product analogue comprising the steps of: a) preparing a dairy product analogue which is devoid of non-dairy acidic food ingredient, b) adding a non-dairy acidic food ingredient in the dairy product analogue devoid of non- dairy acidic food ingredient to obtain a dairy product analogue, wherein the non-dairy acidic food ingredient comprises a compound selected from the list consisting of acetoin, 2,3-butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3- methylbutyl acetate, isobutyl acetate, ethyl acetate and mixture thereof.
13. 13. A process for preparing a dairy product analogue comprising the steps of : a) dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion, b) optionally, mixing the plant protein dispersion of step a) with additional ingredients, c) homogenizing the plant protein dispersion, d) heat treating the plant protein dispersion to obtain a dairy product analogue, e) optionally, drying the dairy product analogue, wherein a non-dairy acidic food ingredient is added in the plant protein dispersion and/or the dairy product analogue, preferably the non-dairy acidic food ingredient is added: - in the plant protein dispersion between step a) and c), or -in the dairy product analogue after step d), when step d) is after step c), or -in the dairy product analogue after step c), when step c) is after step d), and wherein the non-dairy acidic food ingredient comprises a compound selected from the list consisting of acetoin, 2,3-butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3-methylbutyl acetate, isobutyl acetate, ethyl acetate and mixture thereof.
14. 14. A process according to any of one of claim 12 or 13, wherein the dairy product analogue is a dairy product analogue according to any one of claims 1 to 11.
15. 15. A process according to any one of claim 12 or 13, wherein the dairy product analogue is a beverage.
16. 16. A dairy product analogue according to any one of claims 1 to 11 or a process according to any one of claims 12 to 15, wherein non-dairy acidic food ingredient is vinegar.
17. 17. A dairy product analogue according to claim 16 or a process according to claim 16, wherein the vinegar is selected from the group consisting of rice vinegar, balsamic vinegar, white wine vinegar, red wine vinegar, apple cider vinegar, malt vinegar, champagne vinegar, sherry vinegar, black vinegar, cane vinegar, beer vinegar, raspberry vinegar, honey vinegar, fruit vinegar, and mixture thereof.

Description

DAIRY PRODUCT ANALOGUES COMPRISING NON-DAIRY ACIDIC FOOD INGREDIENT TECHNICAL FIELD The present invention relates generally to the field of dairy product analogues, in particular milk analogues. For example, the present invention relates to dairy product analogues which comprises a non-dairy acidic food ingredient. The present invention also relates to processes preparing such dairy product analogues. BACKGROUND OF THE INVENTION Some consumers wish to reduce or even stop their consumption of milk and dairy products derived from milk. For example, this can be for reasons of lactose intolerance, dairy allergies, or environmental sustainability. To meet this growing consumers' demand, food companies propose dairy products analogues, including milk analogues, on the market worldwide. These dairy products analogues are prepared with plant ingredients including plant protein ingredients. They may comprise limited amount of milk ingredients or they may even be free from milk ingredients compared to standard dairy products. Dairy product analogues, in particular milk analogues exhibit sensory defects, such as off-notes, compared to corresponding standard dairy products due to the use of plant ingredients and the limited or absence of milk ingredients in their preparation. In view of these sensory defects, the sensory properties of dairy product analogues, in particular milk analogues are not fully satisfactory and there is room for improvement. In particular, they they are generally characterized by unpleasant green, pulses, cereal aromatic notes while they are generally lacking dairy or fruity. It would therefore be desirable to provide a dairy product analogue, in particular milk analogue, with improved sensory properties. Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field. SUMMARY OF THE INVENTION The object of the present invention is to improve the state of the art, and in particular to provide a dairy product analogue and processes that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative. The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention. Accordingly, a first aspect of the invention proposes a dairy product analogue which comprises plant proteins and a non-dairy acidic food ingredient, wherein the non-dairy acidic food ingredient comprises a compound selected from the list consisting of acetoin, 2,3- butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3-methylbutyl acetate, isobutyl acetate and mixture thereof. A second aspect of the invention proposes a process for preparing a dairy product analogue comprising the steps of: a) preparing a dairy product analogue which is devoid of non-dairy acidic food ingredient, b) adding a non-dairy acidic food ingredient in the dairy product analogue devoid of non-dairy acidic food ingredient to obtain a dairy product analogue, wherein the non- dairy acidic food ingredient comprises a compound selected from the list consisting of acetoin, 2,3-butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3-methylbutyl acetate, isobutyl acetate, ethyl acetate and mixture thereof. A third aspect of the invention proposes a process for preparing a dairy product analogue comprising the steps of: a) dispersing a plant protein ingredient with an aqueous liquid to form a plant protein dispersion, b) optionally, mixing the plant protein dispersion of step a) with additional ingredients, c) homogenizing the plant protein dispersion, d) heat treating the plant protein dispersion to obtain a dairy product analogue, e) optionally, drying the dairy product analogue, wherein a non-dairy acidic food ingredient is added in the plant protein dispersion and/or the dairy product analogue, preferably the non-dairy acidic food ingredient is added: - in the plant protein dispersion between step a) and c), or -in the dairy product analogue after step d), when step d) is after step c), or -in the dairy product analogue after step c), when step c) is after step d), and wherein the non-dairy acidic food ingredient comprises a compound selected from the list consisting of acetoin, 2,3-butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3- methylbutyl acetate, isobutyl acetate, ethyl acetate and mixture thereof. It has been discovered that the use of non-dairy acidic food ingredient comprising one or several compound(s) selected amongst acetoin, 2,3-butanedione, 3-methylbutan-l-ol, pentan-l-ol, furfural, 3-methylbutyl acetate, isobutyl acetate and ethyl acetate in dairy product analogues, in particular milk analogues, improve their sensory properties. These and other aspects, features and advantages of the invention will be