WO2024251930A1 - Compositions végétales fermentées et leurs procédés de préparation - Google Patents

Compositions végétales fermentées et leurs procédés de préparation Download PDF

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Publication number
WO2024251930A1
WO2024251930A1 PCT/EP2024/065698 EP2024065698W WO2024251930A1 WO 2024251930 A1 WO2024251930 A1 WO 2024251930A1 EP 2024065698 W EP2024065698 W EP 2024065698W WO 2024251930 A1 WO2024251930 A1 WO 2024251930A1
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Prior art keywords
lactate
fermented
plant
composition
lactic acid
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PCT/EP2024/065698
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English (en)
Inventor
Thomas MOUSSION
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Gervais Danone SA
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Gervais Danone SA
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION 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
    • 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; PREPARATION 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin

Definitions

  • the present invention relates to fermented plant-based compositions, and processes of preparing the same. More specifically, the present disclosure is directed to fermented plant-based food products that have improved organoleptic qualities.
  • x% (v/v) As used herein, the terms "x% (v/v)"; “x% v/v”; are equivalent to "x ml per 100 ml”.
  • x% (w/w) As used herein, the terms "x% (w/w)"; “x% w/w”; “x% by weight” are equivalent to "x grams per 100 grams”.
  • the term "at least” also includes the starting point of the open range.
  • an amount of "at least 95.00 % w/w” means any amount equal to 95.00 percentage by weight or above.
  • the term "about” defines a range of plus or minus 10% of the cited value.
  • an amount of "about 20 weight %” means any amount within the range of 18.00 to 22.00 weight %.
  • plant-based shall be taken to refer to a composition or product which comprises vegetal, plant or plant-derived matter but does not comprise animal or animal-derived matter including but not limited to dairy, egg, fish, shellfish, meat, dairy milk and insects. Plant-based compositions may additionally comprise micro-organisms or matter derived therefrom.
  • the term "vegetal” shall be taken to mean edible parts of a plant including but not limited to vegetables, fruits, flowers, stems, seeds, leaves and roots. This term is typically used in the present disclosure to describe an ingredient of a plant-based composition, which comprises or consists of vegetal matter or is derived therefrom e.g. "vegetal base” or “vegetal lactic acid”.
  • the term “fermented plant-based” or “fermented vegetal base” shall be taken to refer to a product or composition that is the product of the acidifying fermentation of a plant-based composition by a starter culture of fermenting microorganisms, in particular bacteria, preferably lactic acid bacteria.
  • total lactic acid shall be taken to mean the total lactic acid content of a composition including both food additives and lactic acid that may have been formed by fermentation during composition preparation or processing.
  • the term "dairy” shall be taken to refer to a composition or product comprising or consisting of mammalian milk matter, i.e. the lacteal secretion obtainable by milking.
  • free or “free from” shall be taken to refer to a composition or product which preferably does not contain a given substance but where trace amounts or contaminants thereof may be present.
  • plant-based alternative, analogue or substitute shall be taken to mean a plant-based food or beverage composition that is formulated to simulate the organoleptic and/or nutritional qualities of an equivalent non-plant- based product.
  • protein concentrate generally refers to protein derived from a plant source that has been extracted from the plant source and purified.
  • a protein concentrate may comprise greater than or equal to about 40%, 50%, 60%, 70%, or 80%, or more total protein on a dry matter basis.
  • the protein concentration of the protein concentrate may be increased by greater than or equal to about 20%, 30%, 40%, 50%, 60%, 70%, 80%, or more than the protein concentration of the plant.
  • a protein concentrate may comprise a single type of protein or a combination of different types of proteins.
  • protein isolate generally refers to protein derived from a plant source that has been extracted from the plant source and purified.
  • a protein isolate may have a higher purity than a protein concentrate.
  • a protein isolate may be formed by further processing a protein concentrate to increase the protein concentration.
  • Protein isolate may comprise greater than or equal to about 80%, 90%, 95%, or more protein on a dry matter basis.
  • food additive shall be taken to mean substances added to food to maintain or improve its safety, freshness, taste, texture, or appearance.
  • the term "acidity regulator” shall be taken to mean a food additive used to change or maintain pH.
  • compositions of the invention are provided.
  • the present embodiments provide fermented plant-based compositions.
  • the composition according to the present embodiments may be particularly suited for making a food product, in particular a plant-based dairy alternative such as yogurt.
  • embodiments provide a fermented plant-based composition suitable for consumption.
  • the plant-based fermented composition according to the present embodiments is preferably a fermented plant-based dairy alternative food product, in embodiments selected from the group consisting of a spoonable composition, a fermented plant-based beverage, a plant-based alternative to yogurt, a plantbased alternative to set yogurt, a plant-based alternative to stirred yogurt, a plant-based alternative to strained yoghurt, a plant-based skyr, a plant-based alternative to pourable yogurt, a plant-based alternative to drink yogurt, a plantbased alternative to frozen yogurt, a plant-based alternative to kefir, a plantbased alternative to buttermilk, a plant-based alternative to quark, a plant-based alternative to sour cream, a plant-based alternative to fresh cheese, a plantbased alternative to cheese, a plant-based alternative to smoothies.
  • a spoonable composition preferably a fermented plant-based dairy alternative food product, in embodiments selected from the group consisting of a spoonable composition, a fermented plant-based beverage
  • the plant-based composition according to the present embodiments comprises at least 0.5% w/w protein, more preferably at least 3% w/w protein.
  • the plant-based composition according to the present embodiments comprises up to 15% w/w protein.
  • the plant-based composition according to the present embodiments may comprise 0.5 to 15% w/w, from 1 to 10% w/w, or from 1 to 7% w/w protein.
  • the fermented plant-based composition comprises 50-200 milligrams calcium/100 g composition, for example, 80-150 milligrams calcium/100 g or about 120 milligrams calcium/100 g.
  • the calcium is fully or partially in the form of an added calcium ingredient suitable for use in the fortification of food products.
  • the calcium ingredient is a calcium salt of lactic, phosphoric or citric acid.
  • the calcium ingredient is selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.
  • the fermented plant-based composition comprises 0.3%-l% w/w total lactic acid.
  • Embodiments described herein provide fermented plant-based compositions comprising i) a fermented vegetal base, ii) lactate iii) vegetal lactic acid.
  • compositions described herein may optionally further comprise iv) hydrocolloids.
  • compositions disclosed herein comprise a fermented vegetal base.
  • vegetal base is intended to include an aqueous suspension comprising water and plant-matter selected from the group consisting of legumes, nuts, seeds, cereals and mixtures or combinations thereof.
  • the vegetal base is plant-based as defined herein.
  • the plant-matter comprises plant protein sources from legumes, including pulse or pulses.
  • the pulses are selected from the group consisting of split peas, field peas, dry peas, lentil, chickpeas, garbanzo bean, konda, navy bean, white navy bean, white pea bean, pea bean, cow pea, horse bean, haricot, pinot bean, mottled bean, small red bean, red Mexican bean, kidney bean, black bean, black turtle bean, cranberry bean, roman bean, speckled sugar bean, lima bean, haba bean, Madagascar bean, green gram, mung bean, green bean, black gram, urad dal, soy, faba, lupin and mixtures or combinations thereof.
  • the plant-matter comprises plant protein sources from tubers or cereals such as potato, rice and/or wheat.
  • the nuts are selected from the group consisting of almonds, cashews, pecans, macadamias, hazelnuts, pistachio, walnuts and mixtures or combinations thereof.
  • the seeds are selected from the group consisting of hemp, pumpkin, quinoa, sesame, tiger nut, flax, chia, sunflower, coconut and mixtures or combinations thereof.
  • said cereals are selected from the group consisting of wheat, rye, spelt, barley, oat, millet, sorghum, rice, teff and mixtures or combinations thereof.
  • Processes for the preparation of such suspensions or vegetal bases are known in the art and typically comprise mechanical and/or enzymatic disruption of the plant-matter and hydration and/or combination with a solution, followed by mechanical separation of an aqueous fraction from starchy and/or fibrous matter, e.g., by decanting, centrifugation or filtration.
  • the plantmatter may be milled, ground, soaked, dehulled, and mixed with water, optionally enzymatic hydrolysed and/or homogenized etc. in order to produce a suitable aqueous composition or suspension.
  • the plant matter may be a seed or nut butter such as sunflower, sesame, soy, almond, cashew, hazelnut or peanut butter.
  • Processes for the preparation of nut butters typically comprise wet or dry grinding roasted or unroasted nuts to a paste having a particle size suitable for the preparation of nut beverages.
  • the plant matter may be a hydrolyzed cereal suspension such as an oat milk or syrup.
  • Processes for the preparation of such cereal suspensions typically comprise mixing an oat material (such as rolled oats, milled oats, oat flour or oatmeal) with water and treating enzymatically by amylases to hydrolyze starch followed by removal of suspended matter.
  • an oat material such as rolled oats, milled oats, oat flour or oatmeal
  • the vegetal base may comprise plant proteins inherent to the vegetal matter or plant matter of the base or may be plant protein ingredients.
  • Plant protein ingredients are known in the art and are commercially available. Plant protein ingredients can be, for example, a plant protein isolate, concentrate or flour.
  • the vegetal base disclosed herein typically comprises water.
  • Water is typically present in an amount balancing the amounts of other ingredients to 100% by weight.
  • water is present in an amount between 40% and 95% by weight , for example, from 60% to 90%, or from 40% to 45% or from 45% to 50% or from 50% to 55% or from 55% to 60% or from 60% to 65% or from 65% to 70% or from 70% to 75%, or from 75% to 80% or from 80% to 85% or from 80% to 85% by weight.
  • the fermented plant-based composition further comprises an acidity regulator in the form of a buffering agent.
  • the buffering agent according to embodiments comprises lactic acid and at least one lactate. In embodiments a further lactate may be present for nutritional fortification, preferably tricalcium lactate.
  • the fermented plant-based composition according to the present embodiments have a pH less than 5, preferably between 4.3 and 4.8.
  • the buffering agent can be provided in an amount sufficient to maintain the pH of the fermented plant-based composition between 4.3 and 4.8 for at least 50 days at 4°C.
  • the use of a buffering agent can contribute to product stability without negatively impacting organoleptic properties and consumer perception.
  • the herein disclosed buffering agent enables dairy-like organoleptic properties and enables the formulation of plantbased fermented food products that have an organoleptic and nutritional profile closer to that of dairy products.
  • compositions disclosed herein comprise at least one vegetal lactic acid, said lactic acid is in the form of an added vegetal lactic acid ingredient.
  • the lactic acid is a food additive, such as, in embodiments, E270 or equivalents thereof.
  • the lactic acid is derived from the fermentation of plant-based material.
  • lactic acid shall refer to lactic acid ingredients that are added during the production or processing of the compositions of the invention as opposed to lactic acid naturally occurring as a result of the fermentation of the vegetal base.
  • Added vegetal lactic acid may include L-, D- and/or DL- lactic acids.
  • lactic acid is present in an amount between 0.01% and 2% by weight, between 0.01 % - 1 % by weight, between 0.1% and 2% by weight, between 0.1% and 1% by weight, between 0.5% and 2% by weight, between 0.5% and 1% by weight, for example, or from 0.05% - 0.2% by weight.
  • compositions disclosed herein comprise at least one lactate.
  • the lactates are selected from the group consisting of tricalcium lactate, sodium lactate, potassium lactate and mixtures or combinations thereof.
  • the lactate comprises or consists of sodium lactate.
  • the lactate comprises or consists of tricalcium lactate.
  • the lactate comprises or consists of a mixture or combination of sodium lactate and tricalcium lactate.
  • the lactate is present in an amount of from 0.01 % - 2 % by weight, or from 0.05% to 2% by weight, or from 0.05% to 1.5% by weight, or from 0.1% to 1.5% by weight, or between 0.3% to 1.5 % by weight.
  • the lactate comprises sodium lactate present in an amount of from 0.01 % - 1 % by weight or between 0.05% - 0.6% by weight of fermented composition.
  • Sodium lactate may provide a neutral flavoured acidity regulator to the composition.
  • the sodium lactate is the food additive E325.
  • the lactate comprises tricalcium lactate present in an amount of from 0.01 % - 1 % by weight or between 0.30 - 0.5% by weight of fermented composition.
  • Tricalcium lactate may provide a neutral flavoured source of nutritional calcium to the composition.
  • the tricalcium lactate is the food additive E327.
  • the fermented plant-based composition further comprises at least one strain of lactic acid bacteria.
  • suitable lactic acid bacteria strains is within the scope of the skilled person and is typically a thermophilic and/or a mesophilic lactic acid bacteria.
  • Lactic acid bacteria may be referred to herein as ferments or cultures or starters.
  • Examples of lactic acid bacteria that can be used include but are not limited to Lactobacilli (for example Lactobacillus acidophilus, Lactobacillus buchneri, Lactobacillus delbruckeii, in particular L. delbrueckii subsp.
  • Lactococci for example Lactococcus lactis, typically Lactococcus lactis subsp. lactis or Lactococcus lactis subsp. cremoris
  • Streptococci for example, Streptococcus thermophilus, Streptococcus cremoris
  • a mixture or association of a plurality of species of lactic acid bacteria may be used, typically a mixture or association of Lactobacillus and Streptococcus.
  • this typically includes Lactobacillus bulgaricus (also referred to as Lactobacillus delbrueckii subsp. bulgaricus).
  • the lactic acid bacteria may be introduced in any appropriate form, for example, in a spray-dried form, a freeze- dried form or in a frozen form, preferably in a liquid form.
  • the optimization of the amount of lactic acid bacteria is well within the scope of the person skilled in the art.
  • the lactic acid bacteria may decrease the pH of the plantbased composition during fermentation to 4.3-4.8.
  • compositions disclosed herein optionally comprise at least one hydrocolloid.
  • the hydrocolloid is selected from the group consisting of pectin, guar, xanthan, carrageenan, locust bean gum, gellan gum, and/or mixtures or combinations thereof.
  • the hydrocolloid is present in an amount of from 0.01% to about 10 percent by weight or between 0.1% to 5 percent by weight, for example 0.5% to 5 percent by weight.
  • compositions disclosed herein optionally comprise at least one vegetal oil.
  • suitable examples of such oils include, but are not limited to, coconut oil, coconut cream, canola oil, soybean oil, sunflower oil, safflower oil, palm oil, palm kernel oil, olive oil, avocado oil and/or mixtures or combinations thereof.
  • the oils are selected from the group consisting of coconut oil, palm oil, palm kernel oil, and/or mixtures or combinations thereof.
  • vegetal oil includes vegetal fats which can be a solid at room temperature whereas oils are liquids. Both types of compositions are included in this specification as both types of triglycerides are contemplated herein.
  • the vegetal oil or vegetal fat is present in an amount of from 0.01% to about 10 percent by weight or between 0.1% to 5 percent by weight, for example between 0.1 to 5%, or from 0.5% to 10%, or from 1% to 8%, or from 2% to 7%, or from 3% to 6% by weight.
  • the fermented plant-based composition can further optionally comprises an intermediate preparation.
  • Intermediate preparations are well known by the person skilled in the art. They are typically used to modify the taste, mouthfeel and/or texture of a food product, for example of a fermented food product. They can also be used to introduce some additives such as nutrients in the plant-based composition.
  • Intermediate preparation can be in any form suitable with a plant-based composition, in particular a fermented plant-based composition, more particularly a fermented plant-based food product.
  • the intermediate preparation according to the present embodiments can be a slurry or a fruit preparation.
  • the intermediate preparation according to the present embodiments comprises at least one selected from the group consisting of water, flavoring agent, sweetener, fruit or fruit preparation, stabilizing agent, coloring agents, vitamins, minerals, oilseeds, nuts, cereals, and/or mixtures or combinations thereof.
  • the flavoring agent may be used to enhance and/or change the taste of the composition, in particular the plant-based composition.
  • the flavoring agent according to the present embodiments can be any flavoring agent well known to the person skilled in the art e.g., fruit flavors such as citrus flavor, strawberry flavor, peach flavor, apricot flavor, raspberry flavor, orange flavor, apple flavor, pear flavor, etc.., vanilla flavors, caramel flavors, coffee flavors, almond flavors, and chocolate flavors.
  • sweeteners may be added to enhance the taste of the flavorings provided and/or provide overall sweetness to the plant-based composition.
  • Sweeteners according to the present embodiments can be chosen among any sweetener well known to the person skilled in the art such as for example sugar, fructose, glucose, maltose, sucrose, dextrose, high fructose corn syrup, sugarcane syrup, sucralose, acesulfamK, aspartam, saccharine, sugar substitute like sorbitol, mannitol, xylitol, combination thereof.
  • the sweetener according to the present embodiments may be present in the plant-based composition in an amount between 0.1 and 10% w/w relative to the total weight of the ingredients of the composition.
  • the ingredients and/or components of the intermediate preparation and the amounts thereof can be typically such that the composition, in particular the intermediate preparation, has a brix degree of from 1 to 65 brix, for example from 1 to 10 brix, or from 10 to 15 brix, or from 15 to 20 brix, or from 20 to 25 brix, or from 25 to 30 brix, or from 30 to 35 brix, or from 35 to 40 brix, or from 40 to 45 brix, or from 45 to 50 brix, or from 50 to 55 brix, or from 55 to 60 brix, or from 55 to 60 brix, or from 60 to 65 brix.
  • the Brix degree corresponds to the sugar content of a composition.
  • Methods for measuring the brix degree are well-known by the person skilled in the art. For example, when measuring the brix degree of a fruit preparation, the fruit preparation is filtered on a sieve of 1mm, and the supernatant (thus, without fruit pieces) is collected.
  • the intermediate preparation according to the present embodiments may further comprise at least one vitamin or mineral preferably selected from vitamin A, D, B2, B12, calcium and combinations or mixtures thereof.
  • the intermediate preparation according to the present embodiments may further comprise vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof.
  • the intermediate preparation according to the present embodiments may further comprise a calcium fortifying agent that is calcium salt of lactic, phosphoric or citric acid preferably selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.
  • a calcium fortifying agent that is calcium salt of lactic, phosphoric or citric acid preferably selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.
  • the intermediate preparation comprises a fruit or a fruit preparation.
  • fruits refers to any fruit form, including for example full fruits, pieces, purees, concentrates, juices etc.
  • fruits include for example strawberry, peach, apricot, mango, apple, pear, raspberry, blueberry, blackberry, passion, cherry, pineapple, banana, fig, prune, coconut, quince, kiwi, and mixtures or associations thereof, such as peach-passion.
  • the fruits can be for example provided as: frozen fruit cubes, for example 10 mm fruit cubes, for example Individual Quick Frozen fruit cubes, for example strawberry, peach, apricot, mango, apple, pear fruit cubes or mixtures thereof;
  • Aseptic fruit cubes for example 10 mm fruit cubes, for example strawberry, peach, apricot, mango, apple or pear fruit cubes or mixtures thereof; fruit purees, for example fruit purees concentrated from 2 to 5 times, preferably 3 times, for example aseptic fruit purees, for example strawberry, peach, apricot, mango, raspberry, blueberry or apple fruit purees or mixtures thereof; single aseptic fruit purees, for example strawberry, raspberry, peach, apricot, blueberry or apple single aseptic fruit purees or mixture thereof; frozen whole fruits, for example Individual Quick Frozen whole fruits, for example blueberry, raspberry or blackberry frozen whole fruits, or mixtures thereof; and/or mixtures thereof.
  • fruit purees for example fruit purees concentrated from 2 to 5 times, preferably 3 times, for example aseptic fruit purees, for example strawberry, peach, apricot, mango, raspberry, blueberry or apple fruit purees or mixtures thereof
  • single aseptic fruit purees for example strawberry,
  • a fruit preparation according to the present embodiments can for example comprise fruit in an amount of from 30 to 80% by weight for example from 50 to 70% by weight.
  • the fruit preparation can comprise acidity regulator such as the buffer agents described above, comprising lactic acid and lactate.
  • the fruit preparation can have a pH of from 2.5 to 5, preferably of from 2.8 to 4.2.
  • Oilseed, nut and cereal are for example slurries.
  • Oilseed slurries according to the present embodiments can comprise almond paste, pistachio paste, hazelnuts past, nut paste, etc.
  • Cereal slurries according to the present embodiments can comprise oat flour, oat syrup, etc.
  • a fruit preparation or slurries in particular oilseed or cereal slurries, can be added in an amount of 1-30% by weight with reference to the total amount of the plant-based composition or for example from 1% to 25% w/w, from 1 % to 20% w/w, from 1% to 15% w/w, from 1% to 10% w/w.
  • the plant-based composition in particular the fermented-plant- based composition, according to the present embodiments comprises up to about 30% w/w of said intermediate preparation, e.g., up to about 10%, 15%, 20%, 25% (w/w).
  • the plant-based composition, or the plantbased food product according to embodiments of the present invention comprises 0% to 30% w/w of said intermediate preparation.
  • the fermented plant-based composition comprises 1% to 25% w/w of said intermediate preparation.
  • the fermented plant-based composition, according to embodiments of the invention comprises 1% to 20% w/w of said intermediate preparation.
  • the plant-based composition or plant-based food product according to embodiments of the invention comprises 1% to 15% w/w of said intermediate preparation. In further additional embodiments, the plant-based composition or plant-based food product according to embodiments of the invention comprises 1% to 10% w/w of said intermediate preparation.
  • the fermented plant-based composition, more particularly the plantbased food product, according to embodiments of the invention is provided in a sealed or sealable container, or in a bottle, or in a can containing about 50 g, 60 g, 70 g, 75 g, 80 g, 85 g, 90 g, 95 g, 100 g, 105 g, 110 g, 115 g, 120 g, 125 g, 130 g, 135 g, 140 g, 145 g, 150 g, 200 g, 300 g, 320 g or 500 g or 750g, or 900g, or 1000g about 1 oz, 2 oz, 3 oz, 4 oz, 5 oz, 6 oz, 12 oz, 15 oz, 17 oz, 20 oz, or 35 oz or about 150 ml, 200 ml, 220 ml, 230 ml, 240 ml, 250 ml,
  • the composition of the invention, more particularly the plantbased food product, according to embodiments of the invention is provided in a sealed or sealable container, or a bottle, or a can contain about 50 g to 500 g, 60 g to 500 g, 70 g to 500 g, 75 g to 500 g, 80 g to 500 g, 85 g to 500 g, 90 g to 500 g, 95 g to 500 g, 100 g to 500 g, 105 g to 500 g, 110 g to 500 g, 115 g to 500 g, 120 g to 500 g, 125 g to 500 g, 130 g to 500 g, 135 g to 500 g, 140 g to 500 g, 145 g to 500 g, 150 g to 500 g, 200 g to 500 g, 300 g to 500 g, 320 g to 500 g or 500 g or about 150 ml to 1000 ml, 200 ml to 1000 ml, 2
  • the fermented plant-based composition more particularly the plant-based food product, according to embodiments of the invention is provided in a sealed or sealable container or a bottle or a can containing about 1 oz to 12 oz, 2 oz to 12 oz, 3 oz to 12 oz, 4 oz to 12 oz, 5 oz to 12 oz, 6 oz to 12 oz, 12 oz, 15 oz, 17 oz, 20 oz, or 35 oz product by weight.
  • the fermented plant-based composition may be stored, transported and/or distributed at a temperature of from 1°C to 10°C, preferably 4°C for at least about 30 days, at least about 50 days or at least about 90 days from packaging and remain suitable for consumption with a pH of 4.3 to 4.8.
  • the process for the preparation of a fermented plant-based composition according to the present embodiments is particularly suited for the preparation of a plant-based food product, in particular a fermented plant-based food product as defined above.
  • embodiments provide a process for the preparation of a fermented plantbased composition comprising the steps of: a) providing a mixture comprising a vegetal base and lactic acid bacteria; b) fermenting the mixture to provide a fermented plant-based composition having a pH of 5 or lower and c) adding lactate, vegetal lactic acid and optionally a hydrocolloid composition to the fermented composition prior to or subsequent to b).
  • the vegetal base is as defined above.
  • the lactic acid bacteria is as defined above.
  • the lactate is as defined above.
  • the vegetal lactic acid is as defined above.
  • the hydrocolloid is as defined above.
  • the process as defined above may further comprise at least one step d) of heat treatment prior to b).
  • the process as defined above may further comprise at least one step e) of cooling subsequent to b).
  • the process according to the present embodiment may further comprise a final step of packaging, bottling, or filling components. Fermentation
  • Lactic acid bacteria fermentation are known by the person skilled in the art.
  • the process mixture is allowed to ferment at a fermentation temperature to obtain a fermented mixture.
  • the fermentation operations are well known by the person skilled in the art.
  • the fermentation temperature is comprised between 27°C and 60°C, more preferably between 35°C to 45°C.
  • the fermented mixture may optionally be cooled at a temperature comprised between 0°C and 25°C, by way of example between 0°C and 20°C, between 4°C and 15°C, or between 5°C and 10°C after fermentation.
  • the step c) of addition of lactate and lactic acid comprises the mixing of the fermented mixture according to the present embodiments with the lactate and vegetal lactic acid as described above and optionally a hydrocolloid.
  • the mixing can be carried out by any methods well known by the person skilled in the art.
  • the mixing may include one or more means of blending, mixing, combining, stirring, and/or agitating ingredients such as shear mixer, high shear rate mixer, food processor, stirrer, etc.
  • Heat treatments are known by the person skilled in the art as, for example, pasteurization or sterilization. Preferably, heat treatments are used to eliminate micro-organism contaminants such as, for example, bacteria. Heat treatments may be performed in conventional heat exchangers, such as tube or plate heat exchangers.
  • the heat treatment step is performed before step b) of fermentation.
  • the process as defined above may comprise at least one step of heat treatment preferably before the step b) of fermentation.
  • the heat treatment may, for example, be performed at a temperature of from 80°C to 150°C, for example, during 2 seconds to 10 minutes.
  • the process according to the present embodiments may optionally comprise a step of packaging, bottling, or filling the plant-based composition, in particular the fermented plant-based composition or the concentrated fermented plant-based composition, in one or more bottles, jars, cans, cartons, and/or any other appropriate container or in a form suitable for commercial sale or use.
  • the present invention provides a food additive composition suitable for use as an acidity regulator in dairy-alternative plant-based fermented food products comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and/or mixtures or combinations thereof.
  • the present invention provides a process for the calcium fortification of a fermented food product comprising the addition of a composition comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof.
  • a process for the calcium fortification of a fermented food product further comprises the addition of a calcium fortifying agent that is calcium salt of lactic, phosphoric or citric acid preferably selected from the group consisting of tricalcium citrate, tricalcium lactate, tricalcium phosphate and mixtures or combinations thereof.
  • the present invention provides the use of a composition comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof for the regulation of acidity in dairy-alternative fermented food products.
  • a composition comprising vegetal lactic acid and a lactate selected from the group consisting of sodium lactate, potassium lactate and mixtures or combinations thereof for the regulation of acidity in dairy-alternative fermented food products.
  • dairy-alternative fermented food products comprise lactic acid bacteria as described above, and the acidity regulator may ameliorate post-acidification during shelf life.
  • Example 1 Preparation of a plant-based yogurt alternative
  • a soy base was prepared (water, hulled soy beans 10.7 wt.%, coconut cream 1.7 wt.%, sugar 1.5 wt.%, sunflower oil 0.8 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)) and was inoculated with yogurt cultures (comprising 5. thermophilus and L. bulgaricus). The mixture was fermented until pH below 5.0 was achieved, products were cooled and stored under refrigerated conditions.
  • 14 wt.% additional ingredients including an acidity regulator and a calcium fortifying agent (to increase calcium to a level of 120 mg per 100g in the fermented product) were mixed with 86 wt.% fermented mass to provide test (with lactic acid & lactate salt) and control (without lactic acid & lactate salt) products.
  • Additional ingredients including an acidity regulator (lactic acid 0.7-1.2 wt.%, sodium lactate 0.3%-0.6 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)) and calcium fortification (tricalcium citrate, tricalcium lactate) were incorporated during processing to provide a test yogurt alternative product having good stability, calcium levels and dairy-like organoleptics.
  • an acidity regulator lactic acid 0.7-1.2 wt.%, sodium lactate 0.3%-0.6 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)
  • calcium fortification tricalcium citrate, tricalcium lactate
  • an alternative acidity regulator citric acid 0.7-1.2 wt.%, sodium citrate 0.3-0.6 wt.%, wherein the weight percentages are relative to the total weight of the final product (yoghurt alternative)
  • calcium fortifying agent containing tricalcium citrate
  • test product provided a more "dairy-like" organoleptic experience than the control product. In particular this was due to extra creaminess, milder and less peaky acidity, and higher fresh dairy yogurt notes. Additionally the Inventor also noted that the use of the lactate salts in the test product resulted in reduction of organoleptic notes typically negatively associated with plant-based dairy-alternatives, namely a decrease in beany & soy notes.

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Abstract

L'invention concerne un procédé de préparation d'une composition végétale fermentée, consistant à utiliser une base végétale et des bactéries d'acide lactique, et à fermenter le mélange à un pH inférieur ou égal à 5, un lactate et de l'acide lactique étant ajoutés, du lactate de calcium étant éventuellement ajouté; une composition végétale fermentée avec lactate et de l'acide lactique, éventuellement avec une protéine végétale; un régulateur d'acidité correspondant à base d'acide lactique et de lactate; un procédé de fortification en calcium; une utilisation d'acide lactique et de lactate pour la régulation de l'acidité dans un produit alimentaire fermenté constituant une alternative au lait (yogourt non laitier).
PCT/EP2024/065698 2023-06-09 2024-06-07 Compositions végétales fermentées et leurs procédés de préparation Pending WO2024251930A1 (fr)

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Publication number Priority date Publication date Assignee Title
RU2406303C1 (ru) * 2009-06-24 2010-12-20 Государственное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГУ ВНИИПАКК) Пищевая добавка для производства хлеба и хлебобулочных изделий длительного хранения
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RU2406303C1 (ru) * 2009-06-24 2010-12-20 Государственное учреждение Всероссийский научно-исследовательский институт пищевых ароматизаторов, кислот и красителей Российской академии сельскохозяйственных наук (ГУ ВНИИПАКК) Пищевая добавка для производства хлеба и хлебобулочных изделий длительного хранения
CN104413371A (zh) * 2013-08-22 2015-03-18 杜建安 一种青贮鲜果糖生物发酵制剂泡菜的配制及工艺
WO2017185093A1 (fr) * 2016-04-22 2017-10-26 Ripple Foods, Pbc Analogues de produits laitiers et procédés de production

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