METHOD FOR PRODUCING A PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, PREFERABLY VEGAN FOOD PRODUCT PARTICULATE, AND PREFERABLY VEGAN FINAL FOOD PRODUCT

Abstract

A method for producing a vegan food product particulate (X, Y) based on almond flour, as a recipe component or directly as a final food product, includes: a) providing partially de-oiled almond flour having between 5 and 20% by weight fat and between 43 and 57% by weight protein, b) providing water, c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour being between 1 and 40% by weight and of water being between 60 and 99% by weight, d) heating the liquid mixture to a temperature between 72 ° C. and 138 ° C. and obtaining a heated liquid, e) high-pressure homogenizing the heated liquid in a hot high-pressure homogenization step and obtaining a heated hot high-pressure homogenized liquid, f) cooling the heated hot high-pressure homogenized liquid.

Claims

18. A food product particulate (X, Y) based on almonds as a recipe component for the production of a final food product or directly as final food product, having a percentage by weight of almond protein, resulting exclusively from partially de-oiled almond flour, between 0.5 and 21% by weight, and a percentage by weight of fat, resulting exclusively from partially de-oiled almond flour, between 0.1 and 5% by weight, the food product particulate (X, Y), which is fermented or non-fermented, having a particle size distribution which is characterized by a mean particle diameter x.sub.50,3<36 μm, and by a particle diameter x.sub.10,3<10 μm, and/or by a particle diameter x.sub.90,3<100 μm.

19. A final food product which is an alternative to milk-based curd or yoghurt, which is an alternative to milk-based cheese, and/or which is an alternative to milk-based feta, and which has a percentage by weight of more than 1% by weight of a vegan food product particulate (X, Y) according to claim 18.

20. The final food product according to claim 19, wherein it is an alternative to milk-based curd or yoghurt in which the food product consists completely of the first food product particulate and which does or does not comprise at least one additional ingredient, selected from pectin and/or hydrocolloid, which is added before and/or during the heating step.

21. The final food product particulate according to claim 18, wherein the percentage by weight of almond protein, resulting exclusively from partially de-oiled almond flour, is between 4 and 10% by weight.

22. The final food product particulate according to claim 18, wherein the percentage by weight of fat, resulting exclusively from partially de-oiled almond flour, is between 1 and 3% by weight.

23. The final food product according to claim 19, wherein the final food product is a sliced food product and is an alternative to milk-based cheese slices.

24. The final food product according to claim 19, wherein the final food product contains the vegan food product particulate (X, Y) at a percentage by weight between 1 and 60% by weight, and comprises a sliced final food product which is characterized by at least one of a percentage by weight of water between 45 and 60% by weight, a percentage by weight of fat between 5 and 35% by weight, a percentage by weight of protein between 1 and 10% by weight, and a pH between 4 and 7.

25. The final food product according to claim 24, wherein the sliced final food product is an alternative to milk-based cheese.

26. The final food product according to claim 24, wherein at least one of the percentage by weight of water is between 52 and 56% by weight, the percentage by weight of fat is between 10 and 20% by weight, the percentage by weight of protein is between 3 and 5% by weight, and the pH is between 4.8 and 5.0.

27. The final food product according to claim 19, wherein the final food product contains the vegan food product particulate (X, Y) at a percentage by weight between 1 and 60% by weight, and comprises a final food product which is an alternative to milk-based feta and which is characterized by at least one of a percentage by weight of water between 40 and 60% by weight, a percentage by weight of fat between 5 and 35% by weight, a percentage by weight of protein between 1 and 10% by weight, and a pH between 3.5 and 6.

28. The final food product according to claim 27, wherein at least one of the percentage by weight of water is between 52 and 57% by weight, the percentage by weight of fat is between 10 and 20% by weight, the percentage by weight of protein is between 3 and 5% by weight, and the pH is between 4.4 and 4.7.

29. The final food product according to claim 20, wherein the first food product particulate comprises pectin.

30. The final food product according to claim 20, wherein the final food product is characterized by at least one of a percentage by weight of water between 65 and 90% by weight, a fat content between 0.2 and 25% by weight, a protein content between 3 and 15% by weight, and a pH between 3.5 and 5.5.

31. The final food product according to claim 30, wherein the weight of water is between 70 and 85% by weight.

32. The final food product according to claim 30, wherein the fat content is between 0.2 and 25% by weight.

33. The final food product according to claim 30, wherein at least one of the percentage by weight of water is between 70 and 85% by weight, the fat content is between 1.5 and 10% by weight, the protein content is between 6 and 10% by weight, and the pH is between 4.0 and 5.0.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Further advantages, features and details of the invention can be derived from the following description of a preferred exemplary embodiment and from FIG. 1, which shows embodiments of the method according to the invention.

DETAILED DESCRIPTION

[0044] FIG. 1 shows possible embodiments of the method according to the invention for producing either a fermented first food product particulate or a non-fermented second food product particulate, the first and the second food product particulate being either hot high-pressure homogenized only or both cold and hot high-pressure homogenized.

[0045] In A, almonds are blanched, almond oil C being removed in B (oil mill). In D, this results in an almond press-cake, which is ground in E. In F, this results in almond flour having the features described in the general description section as a basis for producing a food product particulate according to the invention. The aforementioned pre-stages for producing the almond flour can be added to the method according to the invention.

[0046] In G, water and, optionally, at least one additional ingredient, preferably no additional ingredient, are added and mixed with the almond flour in H. I is a facultative cold high-pressure homogenization step (>20 bar) for cold homogenization of the liquid mixture obtained from the mixing in H.

[0047] In J, either after completed cold high-pressure homogenization or dispensing with said homogenization, the liquid mixture is heated, namely to a temperature between 72° C. and 138° C. in the case at hand, causing the contained proteins to denature and large rough almond particle agglomerates to form.

[0048] Step K following heating step J is facultative. Said step is a heat-holding step. Following step K or directly following step J, a hot high-pressure homogenization step is performed in step L, which is then followed by a cooling step M. Within the scope of said cooling step, the still heated (>60° C., preferably ≥72° C.) hot high-pressure homogenized liquid mixture is cooled to a temperature from a range between 16° C. and 44° C., preferably to 43° C.

[0049] In the left strand of the drawing layer, a lactic acid culture, such as a yoghurt culture, is added in N, and a fermentation is realized in 0, in particular between 2 and 16 hours, followed by an additional cooling step to a temperature of less than 10° C. in P, after which at least one additional ingredient R can optionally be added. As a possible result of the method, this leads to a fermented first food product particulate which can be hot high-pressure homogenized only or both cold and hot high-pressure homogenized.

[0050] In the right strand, cooling is continued in Q to a temperature of less than 10° C., wherein steps M and Q can of course be combined in the right strand. At the indicated positions of the right strand, at least one additional ingredient can be added in R. As a possible result of the method, this this leads to a non-fermented second food product particulate which is either hot high-pressure homogenized only or both cold and hot high-pressure homogenized.

[0051] As preferred and explained in detail within the scope of the general description section, the obtained food product particulates X, Y can be further processed into final food products, in particular into vegan final food products.

REFERENCE SIGNS

[0052] X first food product particulate

[0053] Y second food product particulate [0054] 1-17. (canceled).