EP-4739122-A1 - DAIRY PRODUCT ANALOGUES COMPRISING VINEGAR

Abstract

Dairy product analogues with improved sensory properties are disclosed. The dairy product analogues comprise plant proteins and vinegar. Processes for preparing such dairy product analogues are also disclosed.

Inventors

• CHARVE, Joséphine Isabelle Marie

Assignees

• Société des Produits Nestlé S.A.

Dates

Publication Date

20260513

Application Date

20240705

Claims (15)

1. 1. A dairy product analogue which comprises plant proteins and vinegar.
2. 2. A dairy product analogue according to claim 1, 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.
3. 3. A dairy product analogue according to any one of the preceding claims, which further comprises an added fat ingredient.
4. 4. 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.
5. 5. A dairy product analogue according to any one of the preceding claims, comprising at least 0.5wt% plant proteins.
6. 6. A dairy product analogue according to any one of the preceding claims, comprising at least 0.05wt% vinegar.
7. 7. A dairy product analogue according to any one of the preceding claims, which is beverage.
8. 8. A dairy product analogue according to claim 7, wherein the beverage is a liquid beverage or powdered beverage.
9. 9. A dairy product analogue according to any one of the preceding claims, which is free from milk ingredients.
10. 10. 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.
11. 11. A dairy product analogue according to any one of the preceding claims, wherein the dairy product analogue is plain.
12. 12. A process for preparing a dairy product analogue with vinegar comprising the steps of: a) preparing a dairy product analogue which is devoid of vinegar, b) adding vinegar in the dairy product analogue devoid of vinegar to obtain a dairy product analogue.
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 vinegar is added in the plant protein dispersion and/or the dairy product analogue, preferably the vinegar 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).
14. 14. A process according to 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 claims 12 to 14, wherein the dairy product analogue is a beverage.

Description

DAIRY PRODUCT ANALOGUES COMPRISING VINEGAR 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 comprise vinegar and processes for 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 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 vinegar. A second aspect of the invention proposes a process for preparing a dairy product analogue with vinegar comprising the steps of: a) preparing a dairy product analogue which is devoid of vinegar, b) adding vinegar in the dairy product analogue devoid of vinegar to obtain a dairy product analogue. 1. 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 vinegar is added in the plant protein dispersion and/or the dairy product analogue, preferably the vinegar 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). It has been discovered that the use of vinegar in dairy product analogues, in particular milk analogues, improve their sensory properties. These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows the volatile aroma compound composition of different types of vinegar obtained by HS-SPME-GC-MS. The aroma compounds were categorized by chemical family. No quantitative analysis was performed. Figure 2 shows the volatile aroma compound composition of different types of vinegar obtained by HS-SPME-GC-MS. The aroma compounds were categorized by chemical family. No quantitative analysis was performed. The data of figure 1 are expressed in percentage in figure 2. In particular, in figure 2, the data of figure 1 were expressed in percentage respective to the total height of different peaks of figure 1. Figure 3 shows the volatile aroma compound composition of different milk analogues prepared without vinegar or with different types of vinegar obtained by HS-SPME-GC-MS. The aroma compounds were categorized by chemical family. No quantitative analysis was performed. Figure 4 shows the volatile aroma compound composition of the different milk analogues prepared