METHOD OF PREPARING A READY-TO-CONSUME FOOD PRODUCT

Abstract

The present invention relates to a method of preparing a ready-to-consume food product. The ready-to-consume food product can be a ready-to-consume beverage, or the ready-to-consume food product can be used as a food supplement that can be incorporated, or used in the preparation of, a food item. The ready-to-consume food product provides the taste of and mouthfeel of a high fat ready-to-consume food product but has a lower fat content, so that the consumer has an increased perception of a creamy taste and texture of the food product.

Claims

1. A method of preparing a ready-to-consume food product, the method comprising: (a) providing a liquid protein concentrate; (b) adding fat to the liquid protein concentrate; and (c) adding a dairy ingredient to the liquid protein concentrate.

2. A method according to claim 1, wherein the liquid protein concentrate is a liquid skim dairy milk protein concentrate.

3. A method according to claim 1, wherein the liquid protein concentrate has a fat content of 0.1% (w/v).

4. A method according to claim 1, wherein the liquid protein concentrate has a lactose content of less than 2% (w/v).

5. A method according to claim 1, wherein the liquid protein concentrate has a protein content greater than 20% (w/v) of the liquid protein concentrate.

6. A method according to claim 1, wherein the fat is a vegetable oil.

7. A method according to claim 1, wherein the adding fat step comprises adding fat in an amount of 3-4% (w/v) of the liquid protein concentrate.

8. A method according to claim 1, wherein the dairy ingredient is cream.

9. A method according to claim 1, wherein the dairy ingredient is cream having a fat content of 48-53% (w/v).

10. A method according to claim 1, wherein the dairy ingredient is cream having a protein content greater than 1.0% (w/v).

11. A method according to claim 1, wherein the adding a dairy ingredient step comprises adding a dairy ingredient in an amount of 4-5% (w/v) of the liquid protein concentrate.

12. A method according to claim 1, wherein the method further comprises the step of heating the liquid milk protein concentrate at a temperature of greater than 135° C. for a period of at least 2 seconds.

13. A ready-to-consume food product prepared by a method according to claim 1.

14. A ready-to-consume food product according to claim 13, wherein the ready-to-consume food product has an energy content of at least 100 kcal per 100 ml, a fat content of 15-35% (w/v), a protein content of 20-40% (w/v), a protein:fat ratio of at least 0.5:1.0, a protein:dairy ingredient ratio of at least 1.0:1.0, a carbohydrate content of 20-50% (w/v), a lactose content of less than 2% (w/v), and/or a total solids content of 20-40% (w/v).

15. A food item comprising a ready-to-consume food product according to claim 14.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0260] Embodiments of the present invention will be described with reference to the appended non-limiting examples, and the accompanying drawings, in which:

[0261] FIG. 1A is a graphical illustration of the attributes differentiating between the samples;

[0262] FIG. 1B is a graphical illustration of the attributes differentiating between the samples;

[0263] FIG. 2A is a graphical illustration of the appearance and aroma attributes;

[0264] FIG. 2B is a graphical illustration of the appearance and aroma attributes;

[0265] FIG. 3A is a graphical illustration of the flavour, taste and mouthfeel attributes;

[0266] FIG. 3B is a graphical illustration of the flavour, taste and mouthfeel attributes;

[0267] FIG. 4A is a graphical illustration of the afterflavour/taste/feel attributes;

[0268] FIG. 4B is a graphical illustration of the afterflavour/taste/feel attributes;

[0269] FIG. 5A is a graphical illustration of the attributes differentiating between the samples;

[0270] FIG. 5B is a graphical illustration of the attributes differentiating between the samples;

[0271] FIG. 6A is a graphical illustration of the appearance and aroma attributes;

[0272] FIG. 6B is a graphical illustration of the appearance and aroma attributes;

[0273] FIG. 7A is a graphical illustration of the flavour, taste and mouthfeel attributes;

[0274] FIG. 7B is a graphical illustration of the flavour, taste and mouthfeel attributes;

[0275] FIG. 8A is a graphical illustration of the afterflavour/taste/feel attributes;

[0276] FIG. 8B is a graphical illustration of the afterflavour/taste/feel attributes;

[0277] FIG. 9 is a bi plot of the scores and loadings for PC1 vs PC 2;

[0278] FIG. 10 upper panel is a graphical illustration of the aroma and mouthfeel attributes; FIG. 10 lower panel is a graphical illustration of the aroma and mouthfeel attributes; and

[0279] FIG. 11 upper panel is a graphical illustration of the flavour and taste attributes; FIG. 11 lower panel is a graphical illustration of the flavour and taste attributes.

EXAMPLES

Example 1

[0280] Preparing a Ready-to-Consume Food Product

[0281] 6.22 kg of maltodextrin (Cargill, Incorporated) and 5 kg of sugar were reconstituted into 14 litres of purified (reverse osmosis, RO) water using a high shear mixer (Silverson Machines), and allowed to mix for 5 minutes to form a carbohydrate solution.

[0282] 308 g of a vitamin premix and 38 g of a mineral premix (Glanbia Ireland) were added into the carbohydrate solution to form a first blend.

[0283] 400 g of potassium citrate (70% solution), 80 g of sodium citrate, and 46 g of citric acid (mixed in 100 ml of RO water before addition) and 12 g of MgO were mixed in 2 litres of RO water using a high shear mixer for a minimum of 30 minutes, until the colour changed from cloudy to clear to form a second blend.

[0284] 20 g of sodium chloride was hydrated separately in 0.5 litres of RO water using an agitator/mixer (Type M Laboratory Mixer, MTI Mischtechnik International GmbH) to form a third blend.

[0285] 42 kg of milk protein isolate liquid retentate (Solmiko®, Glanbia Ireland) was heated to 50° C. slowly, using mild agitation.

[0286] The second blend, followed by the third blend, was added to the heated milk protein isolate liquid retentate, and allowed to mix for 5 minutes.

[0287] The first blend was added slowly to the heated milk protein isolate liquid retentate, and the temperature of the resultant solution was maintained at 50° C., allowed to mix for 5 minutes, and the pH adjusted to ˜6.7 using citric acid or KOH, if necessary.

[0288] 2.35 kg of rapeseed oil (Cargill, Incorporated) was heated to 70° C. and agitated well.

[0289] Lecithin (DuPont de Nemours, Inc) and mono- and di-glycerides of fatty acids (Cremodan® Super, DuPont de Nemours, Inc) were added to the heated oil solution, using a high shear mixer (10,000 rpm), mixed well, and the temperature of the resultant solution was maintained at 70° C.

[0290] This 70° C. oil solution was slowly added to the heated milk protein isolate liquid retentate solution and agitated well.

[0291] 3.42 kg of cream (Glanbia Ireland) was added to the heated milk protein isolate liquid retentate solution, and the temperature of the resultant solution was maintained at 55° C., allowed to mix for 5 minutes, and the pH adjusted to ˜6.65-6.75 using citric acid or KOH, if necessary.

[0292] The resultant solution was sterilised at an F0 of 5 or greater (Multipurpose Ultra High Temperature (UHT) Pilot Plants (SPP), SPX FLOW, Inc.) followed by aseptic homogenisation and down stream filling.

Example 2

Microbiological Stability

[0293] The ready-to-consume food product was processed to insure microbiological stability throughout shelf life (“commercial sterility”). Commercial sterility means the absence of microorganisms capable of growing in the ready-to-consume food product at normal, non-refrigerated conditions at which the food is likely to be held during manufacture, distribution, and storage.

[0294] Sterilisation can be achieved by either sterilisation of the packaging and ready-to-consume food product separately, known as Ultra High Temperature (UHT)-aseptic filling; or by sterilisation of the packaging and ready-to-consume food product together, known as retort.

[0295] UHT treatment is achieved by a treatment: (i) involving a continuous flow of heat at a high temperature for a short time (for example, a temperature above 135° C. in combination with a suitable holding time) such that there are no viable microorganisms or spores capable of growing in the treated product when kept in aseptic packaging at ambient temperature, and (ii) sufficient to ensure that the ready-to-consume food product remains microbiologically stable after incubating for 15 days at 30° C. in closed packaging or for seven days at 55° C. in closed packaging or after any method demonstrating that the appropriate heat treatment has been applied.

[0296] UHT treatment can also be sub divided into direct and indirect heating. Direct heating can be subdivided further into direct steam injection and steam infusion. Indirect heating can involve either plate or tubular heat exchangers. Direct heating is recognised as a less invasive technology than indirect, resulting in less heat abuse of the products, due to the faster heating. As the nature of the ready-to-consume food product is to maintain the highest sensory benefits of the products, direct heating and more specifically direct steam infusion is the preferred thermal process to apply to these products. In general typical heat treatments will involve an F0 of 3-12, across all sterilisation processes, where F0 is the equivalent thermal process to holding the product at 121.1° C. for 1 minute.

[0297] A horizontal method for enumeration of microorganisms that are able to grow and form colonies in a solid medium after aerobic incubation at 30° C. was conducted according to ISO 4833-1:2013. The method is applicable to products intended for human consumption, animal feed, and environmental samples in the area of food and feed production and handling.

[0298] ISO 4833-1:2013 is applicable to products when a limit of detection is below 102/g or 102/ml for liquid samples and milk and milk products likely to contain spreading Bacillus spp.

[0299] Enumeration was conducted by ALS Life Sciences Ltd, and an aerobic colony count of <10 CFU/g based on ISO 4833-1: 2013 was determined, indicating the ready-to-consume food product was microbiological stable.

Example 3

Solid-Phase Micro-Extraction (SPME) Analysis

[0300] Two ready-to-consume food product samples were analysed for volatile compounds by headspace solid phase micro-extraction (HS-SPME) gas chromatography mass spectrometry (GCMS) at different time points (0/T1, 2/T2, 4/T3 and 7/T4 months). 4 g of sample was added to a 20 ml screw capped SPME vial and equilibrated to 40° C. for 10 mins with pulsed agitation of 5 sec at 500 rpm. Sample introduction was accomplished using a Shimadzu AOC 5000 Autosampler. A single 50/30 μm Carboxen™/divinylbenzene/polydimethylsiloxane (DVB/CAR/PDMS) fibre was used. The SPME fibre was exposed to the headspace above the samples for 20 min at depth of 1 cm at 40° C. The fibre was retracted and injected into the GC inlet and desorbed for 2 min at 250° C. Injections were made on a Shimadzu 2010 Plus GC with an Agilent DB-624 UI (60 m×0.32 mm×1.8 μm) column using a split/splitless injector with a 1/10 split. A merlin microseal was used as the septum. The temperature of the column oven was set at 40° C., held for 5 min, increased at 5° C./min to 230° C. then increased at 15° C./min to 260° C., held for 5 min yielding at total GC run time of 65 min. The carrier gas was helium held at a constant flow of 1.2 ml/min. Spectral deconvolution was also performed to confirm identification of compounds using AMDIS.

[0301] T1.2 refers to a control beverage made using milk protein isolate powder and T1.3 refers to a control beverage made using milk protein isolate liquid retentate in accordance with the invention.

TABLE-US-00001 TABLE 1A Results of SPME analysis on UHT beverage (Abundance). S4 S4 S4 S4 S4 S4 S4 S4 Compound T1.2(T1) T1.2(T2) T1.2(T3) T1.2(T4) T1.3(T1) T1.3(T2) T1.3(T3) T1.3(T4) Acetaldehyde 50667 14013 47419 12413 41834 19475 44014 13245 2-Methylpropanal 130649 105862 32923 34530 132136 93814 24294 25407 Pentanal 40095 38226 17967 12489 52888 40263 38051 10560 Hexanal 47140 50841 21616 20803 27931 26165 15467 13512 Heptana1 11125 9633 3446 4193 6128 4861 2168 2435 Benzaldehyde 60659 67759 23864 40566 30725 40033 16511 21594 Octanal 20068 14220 5366 5383 0 0 2133 1830 Nonanal 23413 14659 5532 7197 12252 8124 3123 6569 Acetone 1946225 1892239 615200 514755 1631346 1522322 420595 325283 2-Butanone 1837399 2174617 725286 824517 1667629 1912359 612042 654999 2-Pentanone 0 9840 6233 0 83221 103753 43656 57278 2-Hexanone 0 12214 7941 8990 10802 15707 7996 13338 2-Heptanone 20029 22835 10073 18666 177687 231008 109800 170671 Methanethiol 17220 35912 12197 16944 18712 66596 10055 19671 Dimethyl 353926 368196 192216 254326 182853 251804 153493 161906 disulfide Dimethyl 21020 18818 14556 13356 6186 7778 9063 9056 trisulfide Furan 6226 5865 2113 3115 5142 3569 422 1392 2-Methylfuran 1747 3391 1556 2278 7301 13392 5642 6085 2-Ethylfuran 0 5408 1716 4513 0 3795 1843 2936 2-Pentylfuran 10938 12419 6500 10191 7494 7869 4071 7012 à-Pinene 19545 8698 3928 2877 14035 6654 2580 1682 D-Limonene 12219 6858 1591 1462 5869 4191 432 0 o-Cymene 3782 2850 1107 2055 727 2155 0 1474 Ethyl 9225 10479 5231 7970 5892 7313 4583 5112 butanoate Total 4723866 4930339 1885312 1830095 4196570 4417800 1641703 1533048 peak area

TABLE-US-00002 TABLE 1B Results of SPME analysis on UHT beverage (Relative Response %). S4 S4 S4 S4 S4 S4 S4 S4 Compound T1.2(T1) T1.2(T2) T1.2(T3) T1.2(T4) T1.3(T1) T1.3(T2) T1.3(T3) T1.3(T4) Acetaldehyde 1.07 0.28 2.52 0.68 1.00 0.44 2.68 0.86 2-Methylpropanal 2.77 2.15 1.75 1.89 3.15 2.12 1.48 1.66 Pentanal 0.85 0.78 0.95 0.68 1.26 0.91 2.32 0.69 Hexanal 1.00 1.03 1.15 1.14 0.67 0.59 0.94 0.88 Heptanal 0.24 0.20 0.18 0.23 0.15 0.11 0.13 0.16 Benzaldehyde 1.28 1.37 1.27 2.22 0.73 0.91 1.01 1.41 Octanal 0.42 0.29 0.28 0.29 0.00 0.00 0.13 0.12 Nonanal 0.50 0.30 0.29 0.39 0.29 0.18 0.19 0.43 Acetone 41.20 38.38 32.63 28.13 38.87 34.46 25.62 21.22 2-Butanone 38.90 44.11 38.47 45.05 39.74 43.29 37.28 42.73 2-Pentanone 0.00 0.20 0.33 0.00 1.98 2.35 2.66 3.74 2-Hexanone 0.00 0.25 0.42 0.49 0.26 0.36 0.49 0.87 2-Heptanone 0.42 0.46 0.53 1.02 4.23 5.23 6.69 11.13 Methanethiol 0.36 0.73 0.65 0.93 0.45 1.51 0.61 1.28 Dimethyl 7.49 7.47 10.20 13.90 4.36 5.70 9.35 10.56 disulfide Dimethyl 0.44 0.38 0.77 0.73 0.15 0.18 0.55 0.59 trisulfide Furan 0.13 0.12 0.11 0.17 0.12 0.08 0.03 0.09 2-Methylfuran 0.04 0.07 0.08 0.12 0.17 0.30 0.34 0.40 2-Ethylfuran 0.00 0.11 0.09 0.25 0.00 0.09 0.11 0.19 2-Pentylfuran 0.23 0.25 0.34 0.56 0.18 0.18 0.25 0.46 à-Pinene 0.41 0.18 0.21 0.16 0.33 0.15 0.16 0.11 D-Limonene 0.26 0.14 0.08 0.08 0.14 0.09 0.03 0.00 o-Cymene 0.08 0.06 0.06 0.11 0.02 0.05 0.00 0.10 Ethyl butanoate 0.20 0.21 0.28 0.44 0.14 0.17 0.28 0.33 Total 100.00 100.00 100.00 100.00 100.00 100.00 100.00 100.00

[0302] Compounds identification, chemical class, and average abundance values were measured (n=3). In total, 24 volatile compounds were identified consisting of aldehydes (8), ketones (5), furans (4), sulfurs (3), terpenes (3), and ester (1). The most abundant compounds in headspace of both samples were ketones (2-butanone, acetone, 2-heptanone) followed by the sulfur compound (dimethyl disulfide). Majority of volatile compounds were detected at higher abundance in S4.T1.2 sample, with 2-butanone, acetone, dimethyl disulfide, benzaldehyde showing most significant differences in abundance level. Similar trends were seen in samples headspace profile at previous timepoint.

Example 4

Sensory Characteristics

[0303] Sensory characteristics of two ready-to-consume food product samples were evaluated at 4-time points (0, 2, 4 and 7 months). Two ready-to-consume food product samples were blind presented to a trained sensory panel for quantitative descriptive analysis. An additional frozen sample, acting as the panel calibration sample was also evaluated. The objective of this evaluation was to objectively describe and quantify the sensory characteristics (appearance, aroma, flavour, taste, mouthfeel and after flavour/taste/feel) of the two ready-to-consume food product samples. The samples were compared across time (0, 2, 4 and 7 months) and a Principal Component Map of the findings was produced. All samples were served to assessors at ambient temperature. The assessors tasted the samples at ambient temperature 19° C.±2° C. The beverages were presented to the assessors in coded cups for assessors to determine their appearance, aroma, flavour, taste, mouthfeel, afterflavour, aftertaste and afterfeel attributes.

[0304] S4 T1.2 refers to a control beverage made using milk protein isolate powder and S4 T1.3 refers to a control beverage made using milk protein isolate liquid retentate in accordance with the invention.

[0305] Differences in Sensory Characteristics Between the Samples at 7 Months

[0306] Descriptive analysis of the two ready-to-consume food product samples was carried out using a vocabulary of 32 attributes, of which 18 differentiated between the samples at 7 months storage. [0307] T3 was darker in colour (had higher ‘brown’ colour). [0308] T2 had significantly higher levels of overall (aroma/flavour/after-flavour/taste), brothy (aroma/flavour), emulsion paint (aroma/flavour) and malty (aroma/flavour). This sample was also more viscous. [0309] T3 was differentiated by significantly higher levels of processed milk (aroma/flavour), creamy/fresh cream (aroma/flavour), burnt (aroma/favour), as well as green flavour.

[0310] Differences in Sensory Characteristics Between the Samples Across Time (0, 2, 4 and 7 Months)

[0311] The first principal component which separated the samples into two groups (T2 at all time points and T3 at all time points) accounted for the majority (88%) of the variance between the samples. Storage time was not influential in differentiating between samples in this sample set.

[0312] T2 samples were described by their darker colour, overall aroma/flavour/after-flavour/taste, brothy aroma/flavour/afterflavour, emulsion/paint aroma/flavour, malty aroma/flavour and viscous mouthfeel.

[0313] T3 samples were described by their processed milk aroma/flavour, creamy/fresh cream aroma/flavour, burnt aroma/flavour, green flavour and nutty flavour.

[0314] Sensory Panel

[0315] A qualified descriptive panel of 8 assessors, experienced in the sensory analysis of a range of products including UHT beverages was used for this evaluation.

[0316] Descriptive Analysis Protocol

[0317] The protocol for testing was divided into three distinct phases:

[0318] Phase 1 (Orientation and Lexicon Development):

[0319] During the panel orientation phase, assessors tasted the beverages and formulated a lexicon of descriptive appearance, aroma, flavour, taste, mouthfeel and after-flavour/taste attributes to describe them. A final vocabulary of 1 appearance, 9 aromas, 9 flavours, 1 taste, 3 mouthfeel, 7 afterflavour/taste, 2 afterfeel were determined.

TABLE-US-00003 TABLE 2 Lexicon of descriptive appearance, aroma, flavour, taste, mouthfeel and after-flavour/taste attributes Attribute Modality: Definition: Colour Appearance From white to light brown. Overall Aroma/flavour/aftertastes & The combined intensities for all perceived afterflavours aromas/flavours/aftertastes & afterflavours. Processed milk Aroma/flavour/afterflavour Aroma/flavour/afterflavour associated with milk that has been processed further (reminiscent of a mixture of condensed & UHT milks). Nutty Aroma/flavour/afterflavour Aroma/flavour/afterflavour associated with nuts. Brothy Aroma/flavour/afterflavour Aroma/flavour/afterflavour associated with broth (meaty/savoury/vegetable notes). Creamy/fresh Aroma/flavour/afterflavour Aroma/flavour/afterflavour associated with fresh cream cream (Tesco Fresh Cream). Burnt Aroma/flavour Aroma/flavour associated with burnt milk. Green note Aroma/flavour Aromal/flavour reminiscent of grass. Emulsion/paint Aroma/flavour Aroma/flavour reminiscent of emulsion paint. Malty Aroma/flavour/afterflavour Aroma/flavor associated with malted cereal/grain. Tesco malted milk cookies. Sweet Taste/aftertaste The basic sweet taste associated with sucrose. Chalky/powdery Mouthfeel/afterfeel A powdery coating in the mouth. Astringent Mouthfeel The complex of drying, puckering and shrinking sensations in the oral cavity causing contraction of the body tissues. Viscosity Mouthfeel Viscosity of the liquid felt in the mouth - the thickness of the drink (water low, thick cream high). Drying Afterfeel Perception of dryness left in the mouth.

[0320] Phase 2 (Sample Calibration):

[0321] Values for the calibration sample T1.3 (frozen calibration) were discussed and agreed between assessors.

[0322] Phase 3 (Sample Testing):

[0323] The ready-to-consume food product samples were evaluated in triplicate during 3 separate sessions. For each session, a total of 4 samples were tasted, which included the two ready-to-consume food product samples, the panel calibration sample (T1.3 frozen calibration), as well as a warm-up sample. The first sample assessed in each session was the warm-up sample, whose results were discarded. Presentation order for the remaining samples was balanced to account for first position and carry-over effects.

[0324] All samples were coded with randomly selected three-digit codes and served ‘blind’ to assessors. Samples were tested as follows; assessors evaluated the aroma of the sample, followed by its appearance. They then sipped the sample and evaluated the flavour, taste and mouthfeel attributes. A final sip was taken, and assessors waited for exactly 45 seconds before assessing the afterflavour/taste/feel attributes.

[0325] Each assessor was provided with warm water as a palate cleanser and unsalted crackers to cleanse their palate between samples and had a five-minute break between samples. The sensory attributes of the products were scored on unstructured 10 cm line scales labelled at both ends with extremes of each descriptive term. A list of definitions for each of the attributes included in the final vocabulary was also available to each panel list. Assessments were conducted at a sensory laboratory.

[0326] Results

[0327] Panel scores from descriptive sensory analysis were subjected to Analysis of Variance (ANOVA) at a 5% (p<0.05) level of significance to determine which terms were effective at differentiating between the samples at 7 months.

[0328] To compare the samples across the four time points, Analysis of Variance (ANOVA was carried out between samples throughout storage for 0, 2, 4 and 7 months. Descriptive terms which did not significantly discriminate (p<0.05) between the samples were removed from subsequent analyses. Principal Component Analysis (PCA) was performed using Unscrambler® v 10.3 (CAMO AS, Oslo, Norway). PCA was used to identify the factors responsible for the similarities and differences between the sensory characters of the samples.

TABLE-US-00004 TABLE 3 Panel scores from descriptive sensory analysis T2 (at time point 4 T3 (at time point 4 Samples 7 months) (7 months) Attributes Scores* Scores* p-value** Colour 4.7 .sup.a 4.0 .sup.b <.0001 Overall aroma 7.3 .sup.a 6.4 .sup.b <.0001 Processed milk aroma 5.5 .sup.b 6.3 .sup.a 0.0005 Nutty aroma 2.6 .sup.  2.7 .sup.  0.5235 Brothy aroma 2.7 .sup.a 1.9 .sup.b 0.0003 Creamy/fresh cream aroma 2.4 .sup.b 3.5 .sup.a <.0001 Burnt aroma 1.5 .sup.b 2.5 .sup.a 0.0006 Green aroma 0.7 .sup.  0.8 .sup.  0.4475 Emulsion/paint aroma 2.4 .sup.a 1.8 .sup.b <.0001 Malty aroma 2.5 .sup.a 1.6 .sup.b 0.0014 Overall flavour 7.4 .sup.a 6.8 .sup.b 0.0007 Processed milk flavour 6.0 .sup.b 6.6 .sup.a 0.0011 Nutty flavour 2.8 .sup.  3.0 .sup.  0.3506 Brothy flavour 2.4 .sup.a 1.7 .sup.b 0.0001 Creamy/fresh cream flavour 3.3 .sup.b 4.4 .sup.a <.0001 Burnt flavour 1.4 .sup.b 2.4 .sup.a 0.0002 Green flavour 0.7 .sup.b 1.2 .sup.a 0.0067 Emulsion/paint flavour 2.3 .sup.a 1.6 .sup.b 0.0003 Malty flavour 2.1 .sup.a 1.4 .sup.b 0.0001 Sweet taste 5.8 .sup.  5.6 .sup.  0.2645 Chalky/powdery mouthfeel 3.3 .sup.  3.1 .sup.  0.0941 Astringent mouthfeel 3.1 .sup.  3.0 .sup.  0.5224 Viscosity mouthfeel 3.6 .sup.a 2.7 .sup.b 0.0004 Overall after-flavour/taste 4.0 .sup.a 3.5 .sup.b 0.0069 Processed milk afterflavour 2.9 .sup.  3.0 .sup.  0.3840 Nutty afterflavour 2.0 .sup.  2.0 .sup.  0.7615 Brothy afterflavour 1.1 .sup.  1.1 .sup.  0.1368 Creamy/fresh cream afterflavour 2.3 .sup.  2.1 .sup.  0.3993 Malty afterflavour 1.0 .sup.  0.9 .sup.  0.4320 Sweet aftertaste 3.4 .sup.  3.3 .sup.  0.8690 Chalky/powdery afterfeel 2.6 .sup.  2.4 .sup.  0.3261 Drying afterfeel 2.8 .sup.  2.7 .sup.  0.7645 *Average score of 8 assessors measuring attributes on defined 10 cm line scales. **Significance declared at the level p ≤ 0.05.

[0329] These results show the average sensory scores for the 32 attributes measured for the samples. Following on from this table the key significant attributes are highlighted, and the attributes are graphically illustrated in the accompanying drawings.

[0330] The assessors differentiated between the beverages in terms of 18 of the 32 attributes measured.

[0331] Appearance [0332] T3 was darker in colour (had higher ‘brown’ colour).

[0333] Aroma [0334] The aroma attributes nutty or green did not differentiate between the samples. [0335] The overall aroma of T2 was significantly higher than that of T3. [0336] Levels of brothy, emulsion/paint and malty aroma were significantly higher in T2 when compared to T3. [0337] T3 was differentiated by significantly higher levels of processed milk, creamy/fresh cream and burnt aroma.

[0338] Flavour/Taste [0339] The samples were not differentiated by nutty flavour. [0340] Levels of overall flavour, brothy, emulsion/paint and malty flavour were significantly higher in T2. [0341] Levels of processed milk, creamy/fresh cream, burnt and green flavour were significantly higher in T3. [0342] The samples were not differentiated by their sweet taste.

[0343] Mouthfeel/Afterfeel [0344] There were no differences in chalky/powdery mouthfeel/afterfeel, astringent mouthfeel or drying afterfeel characteristics between the samples. [0345] T2 was significantly more viscous than T3.

[0346] After Flavour/Taste [0347] T2 had a significantly higher overall after-flavour/taste than T3, otherwise none of the other afterflavour/tastes/feels differentiated between the samples.

TABLE-US-00005 TABLE 4 Average sensory scores for the 32 attributes measured for the samples across storage time at 0, 2, 4 and 7 months Samples T2@0 m T2@2 m T2@4 m T2@7 m T3@0 m T3@2 m T3@4 m T3@7 m Attributes Scores* Scores* Scores* Scores* Scores* Scores* Scores* Scores* p-value** Colour .sup. 4.2 .sup.bc  .sup. 4.3 .sup.b 4.0 .sup.c 4.7 .sup.a  .sup. 3.1 .sup.e  .sup. 3.5 .sup.d  .sup. 3.3 .sup.e  .sup. 4.0 .sup.a <.0001 Overall aroma 6.9 .sup.b  7.1 .sup.ab 7.0 .sup.b 7.3 .sup.a  .sup. 6.2 .sup.c  .sup. 6.4 .sup.c  .sup. 6.2 .sup.c  .sup. 6.4 .sup.a <.0001 Processed milk aroma 5.3 .sup.c  .sup. 5.3 .sup.c 5.5 .sup.c 5.5 .sup.c  .sup. 6.0 .sup.b  6.1 .sup.ab  .sup. 6.2 .sup.a  .sup. 6.3 .sup.a <.0001 Nutty aroma 2.7 .sup.  2.5 2.4 .sup.  2.6 .sup.  3.2 2.9 2.8 2.7 0.0585 Brothy aroma .sup. 2.6 .sup.ab  .sup. 2.4 .sup.b 2.7 .sup.a .sup. 2.7 .sup.ab  .sup. 1.8 .sup.c  .sup. 1.9 .sup.c  .sup. 1.7 .sup.c  .sup. 1.9 .sup.a <.0001 Creamy/fresh cream aroma 2.5 .sup.c  .sup. 2.2 .sup.c 2.4 .sup.c 2.4 .sup.c  .sup. 3.2 .sup.b  .sup. 3.5 .sup.a  .sup. 3.4 .sup.a  .sup. 3.5 .sup.a <.0001 Burnt aroma 1.5 .sup.d  .sup. 1.3 .sup.d 1.2 .sup.d 1.5 .sup.d  .sup. 1.9 .sup.c  .sup. 2.2 .sup.b  2.4 .sup.ab  .sup. 2.5 .sup.a <.0001 Green aroma 1.0 .sup.  0.9 0.8 .sup.  0.7 .sup.  1.0 0.9 0.8 0.8 0.5557 Emulsion/paint aroma 2.4 .sup.a  .sup. 2.2 .sup.b .sup. 2.3 .sup.ab 2.4 .sup.a  .sup. 1.8 .sup.c  1.6 .sup.de  .sup. 1.5 .sup.e  1.8 .sup.cd <.0001 Malty aroma 2.2 .sup.a  .sup. 2.3 .sup.a 2.5 .sup.a 2.5 .sup.a  .sup. 1.5 .sup.b  .sup. 1.6 .sup.b  .sup. 1.7 .sup.b  .sup. 1.6 .sup.b <.0001 Overall flavour 7.4 .sup.a  .sup. 7.4 .sup.a 7.2 .sup.a 7.4 .sup.a  .sup. 6.5 .sup.b  .sup. 6.7 .sup.b  .sup. 6.6 .sup.b  .sup. 6.8 .sup.b <.0001 Processed milk flavour 6.0 .sup.b  .sup. 5.8 .sup.b 5.9 .sup.b 6.0 .sup.b  .sup. 6.5 .sup.a  .sup. 6.7 .sup.a  .sup. 6.7 .sup.a  .sup. 6.6 .sup.a <.0001 Nutty flavour 2.7 .sup.b  .sup. 2.7 .sup.b 2.6 .sup.b 2.8 .sup.b  .sup. 3.4 .sup.a  3.0 .sup.ab  3.0 .sup.ab  3.0 .sup.ab 0.0192 Brothy flavour 2.5 .sup.a  .sup. 2.4 .sup.a 2.2 .sup.a 2.4 .sup.a  .sup. 1.7 .sup.b  .sup. 1.8 .sup.b  .sup. 1.6 .sup.b  .sup. 1.7 .sup.b <.0001 Creamy/fresh cream flavour 3.2 .sup.c  .sup. 3.4 .sup.c 3.1 .sup.c 3.3 .sup.c  .sup. 4.2 .sup.b  4.4 .sup.ab  .sup. 4.5 .sup.a  4.4 .sup.ab <.0001 Burnt flavour 1.3 .sup.c  .sup. 1.4 .sup.c 1.2 .sup.c 1.4 .sup.c  .sup. 2.0 .sup.b  2.2 .sup.ab  .sup. 2.4 .sup.a  .sup. 2.4 .sup.a <.0001 Green flavour 0.6 .sup.b  .sup. 0.6 .sup.b 0.8 .sup.b 0.7 .sup.b  .sup. 1.2 .sup.a  .sup. 1.2 .sup.a  .sup. 1.3 .sup.a  .sup. 1.2 .sup.a <.0001 Emulsion/paint flavour 2.4 .sup.a  .sup. 2.3 .sup.a 2.2 .sup.a 2.3 .sup.a  .sup. 1.7 .sup.b  .sup. 1.6 .sup.b  .sup. 1.5 .sup.b  .sup. 1.6 .sup.b <.0001 Malty flavour 2.2 .sup.a  .sup. 2.1 .sup.a 2.0 .sup.a 2.1 .sup.a  .sup. 1.4 .sup.b  .sup. 1.5 .sup.b  .sup. 1.3 .sup.b  .sup. 1.4 .sup.b <.0001 Sweet taste 5.6 .sup.  5.8 5.6 .sup.  5.8 .sup.  5.6 5.6 5.7 5.6 0.5491 Chalky/powdery mouthfeel 3.2 .sup.  3.1 3.4 .sup.  3.3 .sup.  3.2 3.2 3.3 3.1 0.5785 Astringent mouthfeel 2.8 .sup.  2.9 3.0 .sup.  3.1 .sup.  2.8 3.0 2.9 3.0 0.7199 Viscosity mouthfeel 3.9 .sup.a  .sup. 3.6 .sup.b .sup. 3.8 .sup.ab 3.6 .sup.b  .sup. 3.0 .sup.c  2.8 .sup.cd  .sup. 2.7 .sup.d  .sup. 2.7 .sup.d <.0001 Overall after-flavour/taste 4.0 .sup.a  .sup. 3.9 .sup.a 4.0 .sup.a 4.0 .sup.a  .sup. 3.5 .sup.b  .sup. 3.5 .sup.b  .sup. 3.4 .sup.b  .sup. 3.5 .sup.b 0.0008 Processed milk afterflavour 3.0 .sup.  3.2 3.0 .sup.  2.9 .sup.  3.0 3.1 3.2 3.0 0.8073 Nutty afterflavour 2.1 .sup.  2.1 1.9 .sup.  2.0 .sup.  2.0 1.9 1.9 2.0 0.9098 Brothy afterflavour 1.3 .sup.a  1.2 .sup.ab .sup. 1.0 .sup.cd .sup. 1.1 .sup.abc  .sup.  1.1 .sup.abc  .sup. 0.8 .sup.d  .sup. 1.0 .sup.bcd  .sup.  1.1 .sup.abc 0.0026 Creamy/fresh cream afterflavour 2.3 .sup.  2.3 2.1 .sup.  2.3 .sup.  2.3 2.4 2.2 2.1 0.2037 Malty afterflavour 1.1 .sup.  1.0 1.2 .sup.  1.0 .sup.  1.0 0.9 1.1 0.9 0.3671 Sweet aftertaste 3.4 .sup.  3.5 3.3 .sup.  3.4 .sup.  3.3 3.4 3.5 3.3 0.8919 Chalky/powdery afterfeel 2.6 .sup.  2.7 2.5 .sup.  2.6 .sup.  2.5 2.5 2.6 2.4 0.5076 Drying afterfeel 2.7 .sup.  2.7 2.9 .sup.  2.8 .sup.  2.6 2.8 2.8 2.7 0.5600 2*Average score of 8 assessors measuring attributes on defined 10 cm line scales. **Significance declared at the level p ≤ 0.05.

[0348] These results show the average sensory scores for the 32 attributes measured for the samples across storage time at 0, 2, 4 and 7 months. The significant attributes are highlighted below, and the attributes are graphically illustrated in the accompanying drawings.

[0349] The assessors differentiated between the beverages in terms of 20 of the 32 attributes measured across the 4 timepoints.

[0350] Appearance [0351] Both samples remained light/white in colour throughout the 7 months storage. At each time point T3 was significantly whiter than T2. At 7 months storage T2 was the darkest sample. The colour of T2 at 4 months was the same as the colour of T3 at 7 months.

[0352] Aroma [0353] Green and nutty aromas for both samples remained stable throughout the storage time and did not differentiate between the samples. [0354] The overall aroma of T2 was significantly higher than that of T3 at each time point. While the overall aroma of T3 remained the same as the samples aged, there was a significant increase in overall aroma for T2, most noticeably between 0- and 7-months storage. [0355] Levels of brothy, emulsion/paint and malty aroma were significantly higher in T2 when compared to T3 at each time point and throughout storage. [0356] Levels of processed milk, creamy/fresh cream and burnt aroma were significantly higher in T3 when compared to T2 at each time point and throughout storage.

[0357] Flavour/Taste [0358] Levels of overall flavour, brothy, emulsion/paint and malty flavour were significantly higher in T2 at each time point. There were no differences for either sample as they aged. [0359] Levels of processed milk and green flavour were significantly higher in T3 at each time point. There were no differences for either sample as they aged. [0360] The samples were differentiated by nutty flavour at 0 months only. T3 at 0 months was significantly nuttier than T2 (for all storage times). No significant difference between storage times for either sample. [0361] Creamy/fresh cream flavour of T2 remained significantly lower than that of T3 throughout storage and did not change as the sample aged. [0362] At each individual timepoint T3 was significantly more burnt than that of T2. Burnt flavour of T2 did not change as the sample aged. Burnt flavour of T3 increased significantly throughout storage. T3 at 4 and 7 months was significantly more burnt than T3 at 0 months. [0363] The samples were not differentiated by their sweet taste.

[0364] Mouthfeel/Afterfeel [0365] There were no differences in chalky/powdery mouthfeel/afterfeel, astringent mouthfeel or drying afterfeel characteristics between the samples. [0366] Viscosity differentiated between the samples both at each time point (T2 was significantly more viscous) and throughout storage (viscosity decreased for each sample as they aged).

[0367] After Flavour/Taste [0368] T2 had a significantly higher overall after-flavour/taste than T3 at each time point. There were no significant changes in overall after-flavour/taste for either sample as they aged. [0369] Brothy afterflavour differentiated between the samples. T2 at 0 months was the strongest in this attribute, while T3 at 2 months was the weakest. [0370] None of the other afterflavour/tastes/feels differentiated between the samples.

[0371] Principal Component Analysis

[0372] The scores and loading biplot generated from the Principal Component Analysis (PCA) of the data are illustrated in FIG. 9. The first two PCs accounted for 88% and 5% of the variance between the samples respectively.

[0373] The first principal component separated the samples into two groups (T2 at all time points and T3 at all time points).

[0374] T2 samples were described by their darker colour, overall aroma, flavour & after-flavour/taste, brothy aroma, flavour & after-flavour/taste, emulsion/paint aroma & flavour, malty aroma & flavour and viscous mouthfeel.

[0375] T3 samples were described by their processed milk aroma & flavour, creamy/fresh cream aroma & flavour, burnt aroma & flavour, green flavour and nutty flavour.

[0376] Storage time was not influential in differentiating this sample set.

[0377] The 2nd principal component which accounted for a very small amount of the variance between the samples separated them based on levels of brothy after flavour.

Example 5

Effect of Adding Fat and a Dairy Ingredient to the Liquid Protein Concentrate

[0378] The objective of this example was to use consensus profiling to describe the sensory characteristics of two ready-to-consume food product samples, as described in Example 4. Consensus profiling testing is used to determine the key attributes defining a set of products and how the attributes relate to each other in the sensory space of the products.

TABLE-US-00006 TABLE 5 Composition of two ready-to-consume food product samples Liquid Dairy protein ingredient Fat Protein Fat concentrate (cream) (oil) % % % Sample #1 54.54 4.43 3.23 10 5.6 % Sample #2 54.76 2.22 4.23 10 5.6

[0379] The samples were delivered to the SRL sensory laboratory at University College Cork prior to the day of the test. Two ready-to-consume food product samples were assessed. The assessors tasted the samples at ambient temperature 19° C.±2° C.

[0380] The ready-to-consume food product samples were presented to the assessors in coded cups for assessors to determine their appearance, aroma, flavour/taste, and mouthfeel attributes.

[0381] All samples were prepared and tested as follows:

[0382] Assessors assessed the ready-to-consume food product samples in random order and noted the important appearance characteristics of each. The discussion between the assessors, led by the panel leader, allowed the panel to reach a consensus that there were no differences in the appearance between the samples.

[0383] Using fresh samples, assessors assessed the beverages in random order and noted the important aroma, flavour/taste and mouthfeel characteristics of each. A discussion between the assessors, led by the panel leader, allowed the panel to come to a consensus as to the dominant aroma, flavour/taste and mouthfeel characteristics of the samples.

[0384] Following on from the initial determination of the dominant attributes, the assessors were presented with freshly coded samples (from freshly opened pouches) and again determined the sensory characteristics of the beverages.

[0385] Sensory Panel

[0386] A group of 5 assessors previously recruited and screened following international standards (ISO 8586-1, International Organisation for Standardisation, 1993) participated in the study. The assessors are part of an established panel of assessors experienced in the sensory analysis of a range of products and consensus profile methods.

[0387] The aroma, flavour/taste and mouthfeel attributes as determined by the assessors to differentiate between the beverages are shown in Table 5 and graphically illustrated in FIGS. 10 and 11.

TABLE-US-00007 TABLE 6 Sensory Consensus Profile Scores Sample Name #1 #2 Attribute** Score* Score* AROMA Overall aroma 6.1 6.3 Processed milk aroma 5.6 5.1 Nutty aroma 4.4 4.7 Creamy/fresh cream aroma 2.6 2.3 Emulsion/paint aroma 2.4 2.7 Green aroma 1.8 1.8 Brothy aroma 2.0 2.2 FLAVOUR Overall flavour 7.1 7.4 Processed milk flavour 6.0 5.6 Nutty flavour 4.2 4.6 Creamy/fresh cream flavour 3.4 3.0 Emulsion/paint flavour 2.8 3.0 Green flavour 1.8 2.0 Brothy flavour 2.0 2.2 TASTE Sweet taste 5.3 5.3 TEXTURE/MOUTHFEEL Mouthcoating mouthfeel 3.0 3.2 Astringent mouthfeel 2.7 2.6 Viscosity mouthfeel 3.2 3.0 *Score as measured on a 10 cm scale, as determined by a panel of 5 assessors by consensus. **See Table 6 for attributes and their definitions.

TABLE-US-00008 TABLE 7 Attributes and their definitions Attribute Modality: Definition: Overall Aroma/flavour The combined intensities for all perceived aromas and all perceived flavours & tastes. Processed milk Aroma/flavour Aroma/flavour associated with milk that has been processed further (reminiscent of a mixture of condensed & UHT milks). Nutty Aroma/flavour Aromal/flavour associated with nuts. Creamy/fresh cream Aroma/flavour Aroma/flavour associated with fresh cream (Tesco Fresh Cream). Emulsion/paint Aroma/flavour Aroma/flavour reminiscent of emulsion paint. Green Aroma/flavour Aroma/flavour reminiscent of grass. Brothy Aroma/flavour Aroma/flavour associated with broth (meaty/savoury/vegetable notes). Sweet Taste The basic sweet taste associated with sucrose. Mouthcoating Mouthfeel The degree to which the product coats the mouth. Astringent Mouthfeel The complex of drying, puckering and shrinking sensations in the oral cavity causing contraction of the body tissues. Viscosity Mouthfeel Viscosity of the liquid felt in the mouth - the thickness of the drink (water low, thick cream high).

[0388] Results

[0389] Appearance

[0390] There were no differences in the appearance between the samples.

[0391] Aroma

[0392] There were overall no distinguishable differences in aroma between the samples. Sample #1 had the highest processed milk and creamy/fresh cream aroma. This sample had the lowest level of overall, nutty, emulsion/paint and brothy aroma. Sample #2 had the lowest level of creamy/fresh cream aroma. Green aroma was the lowest in sample #1 and sample #2.

[0393] Flavour

[0394] There were overall no distinguishable differences in flavour between the samples. Sample #1 had the lowest level of overall, nutty, emulsion/paint, green and brothy flavour. This sample was highest in processed milk and creamy/fresh cream flavour. Sample #2 had the lowest processed milk flavour.

[0395] Taste

[0396] The samples were not differentiated by their sweet taste.

[0397] Mouthfeel

[0398] There were overall no distinguishable differences in mouthfeel between the samples. Sample #2 was slightly more mouthcoating, slightly less astringent and viscose than the other samples. Sample #1 was slightly more viscose than the other samples.

[0399] Overall, it can be seen that reducing the amount of dairy ingredient and/or increasing the amount of fat in preparing a ready-to-consume food product comprising a liquid protein concentrate does not result in any distinguishable difference in appearance, aroma, flavour, taste or mouthfeel.

[0400] These data demonstrate that a ready-to-consume food product can be prepared with lower amounts of dairy while maintaining appearance, aroma, flavour, taste or mouthfeel.