METHOD FOR MANUFACTURING A FOOD PRODUCT COMPRISING MATTER OF DAIRY ORIGIN AND MATTER OF PLANT ORIGIN, AND HYBRID FOOD PRODUCT CONTAINING MATTER OF DAIRY ORIGIN AND MATTER OF PLANT ORIGIN

Abstract

Disclosed is a method for manufacturing a food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes. Also disclosed is a hybrid food product including matter of dairy origin and matter of plant origin, including at least 50 wt % of one or more legumes.

Claims

1. Method for manufacturing a food product, comprising: a) pre-cooking a mixture comprising, relative to the total weight of the mixture, 20-80 wt % dairy matter and 10-80 wt % plant matter comprising at least 50 wt % legume(s), at a rotational speed of 500 and 3000 rpm and a temperature greater than or equal to 65° C. for 1-10 min; b) cooking at a rotational speed between 500 and 3000 rpm and a temperature greater than or equal to 75° C. for 1-20 min; c) cooling the mixture to reach a temperature of less than 98° C.; and d) packaging the mixture in one or more portions or in one or more tubs.

2. The method according to claim 1, wherein the mixture further comprises 2-30 wt % added fat, 5-60 wt % water, and 0.1-15 wt % flavouring agents, relative to the total weight of the mixture.

3. The method according to claim 1, wherein the mixture comprises, relative to the total weight of the mixture, a) 20-50 wt % dairy matter; b) 10-50 wt % plant matter, comprising at least 50 wt % legume(s); c) 5-20 wt % added fat; d) 20-50 wt % water; and e) 0.5-10 wt % flavouring agents.

4. The method according to claim 1, wherein the plant matter comprises at least 70, 80, 90, or 95 wt % plant matter from one or more legumes, relative to the total weight of the plant matter.

5. The method according to claim 1, wherein the plant matter consists of 100% plant matter from one or more legumes.

6. The method according to claim 1, wherein the legume(s) is/are incorporated in the form of a mixture of grains.

7. The method according to claim 1, wherein the plant matter of leguminous origin is incorporated in the form of a mixture of (i) grains, hydrated grains, cooked and hydrated grains, or cooked and dried grains, and (ii) protein isolate or protein concentrate powder.

8. The method according to claim 1, wherein the cooking is carried out continuously at a temperature between 90 and 145° C. with a holding time of 3-20 s.

9. The method Method according to claim 1, wherein the cooking is carried out in batches at a temperature between 80 and 120° C. with a cooking time of 2-10 min and a holding time of 0-2 min.

10. Food product comprising, relative to the total weight of the product: a) 20-80 wt % dairy matter; b) 10-80 wt % plant matter, comprising at least 50 wt % of one or more legumes.

11. The food Food product according to claim 10, comprising, relative to the total weight of the product: a) 2-30 wt % added fat; b) 5-60 wt % water; and c) 0.1-15 wt % flavouring agents.

12. The food Food product according to claim 10, comprising, relative to the total weight of the product: a) 20-50 wt % dairy matter; b) 10-50 wt % plant matter, comprising at least 50 wt % legume(s); c) 5-20 wt % added fat; d) 20-50 wt % water; and e) 0.5-10 wt % flavouring agents.

13. The food product according to claim 10, having a dry extract of 25-60 wt % relative to the weight of the product.

14. The food product according to claim 10, having a fat/dry matter ratio of 20-60 wt % relative to the weight of the product.

15. The food product according to claim 10, wherein the plant matter comprises at least 70, 80, 90, or 95 wt % plant matter from one or more legumes, relative to the total weight of the plant matter.

16. The food product according to claim 10, wherein the legume(s) is/are incorporated in the form of grains.

17. The food product according to claim 1, wherein the plant matter of leguminous origin is incorporated in the form of a mixture of (i) grains, hydrated grains, cooked and hydrated grains, cooked and dried grains, or flour, and (ii) protein isolate or protein concentrate powder.

18. The method of claim 2, wherein the added fat is of plant origin.

19. The method of claim 6, wherein the grains comprise at least one of hydrated grains, hydrated and cooked grains, and cooked and dried grains.

20. The food product of claim 11, wherein the added fat is of plant origin.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0095] FIG. 1 shows the viscosity of the food products A-D of example 2 at 25° C.

[0096] FIG. 2 shows the viscosity of the food products A-D of example 2 at 80° C.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

EXAMPLES

Example 1: Examples of the Composition of a Hybrid Food Product According to the Invention

[0097] LENTILS & CURRY

[0098] Water, cooked green lentils, cheese, sunflower oil, milk proteins, melting salts (polyphosphates, calcium phosphates), curry, gelling agent: carrageenan, acidifier: citric acid, salt.

[0099] CHICKPEAS & HERBS

[0100] Water, cooked chickpeas, cheese, sunflower oil, milk proteins, melting salts (polyphosphates, calcium phosphates), parsley, garlic, gelling agent: carrageenan, acidifier: citric acid, salt, cumin.

[0101] KIDNEY BEANS & PAPRIKA

[0102] Water, cooked kidney beans, cheese, sunflower oil, milk proteins, tomato concentrate, red capsicum, melting salts (polyphosphates, calcium phosphates), spices, gelling agent: Carrageenan, salt, cayenne pepper.

[0103] The above exemplary embodiments are based on dairy matter mostly comprising the ingredients of a melted cheese and plant matter mostly comprising legumes.

[0104] In an alternative embodiment, the dairy matter mostly comprises melted cheese without melting salts, and the hybrid product obtained comprises no additives, i.e. no texturing agents, flavourings, or preservatives. Such a hybrid product has the advantage of not containing any additives, which makes it more natural.

[0105] The nutritional properties of hybrid products according to the foregoing composition examples, are as follows:

TABLE-US-00001 TABLE 1 Nutritional properties of hybrid products according to the examples Chickpeas Lentils Kidney beans & herbs & curry & paprika Portion Portion Portion 100 g (21 g) 100 g (21 g) 100 g (21 g) Dry extract (%) 36.0 36.0 35.5 Fat/dry (%) 44.0 44.0 33.5 Energy (kcal) 210 44.0 200 42.0 181 38.0 Fat (g) 16.0 3.5 16.0 3.5 12.0 2.5 Saturated fat (g) 3.0 0.5 3.0 0.5 2.5 0.5 Carbohydrates (g) 5.0 1.0 3.5 1.0 6.5 1.5 Sugar (g) 0.5 0.0 0.5 0.0 3.0 0.5 Protein (g) 11.0 2.4 10.5 2.0 11.0 2.5 Fibre (g) 1.5 0.5 1.0 0.0 2.0 0.5 Sodium (mg) 750 160 750 160 760 160 Calcium (mg) 600 120 600 120 600 120

[0106] Due to the dairy matter, products obtained according to this invention are characterised by being rich in calcium relative to 100% plant-based products. The combination of proteins from dairy matter and plant matter allows for products with a good texture and good nutritional properties.

[0107] The hybrid products obtained further comprise fibres.

[0108] Advantageously, the hybrid products obtained are also low in saturated fatty acids. A low fatty acid content is important in order to protect consumer health, in particular from cardiovascular disease.

[0109] The hybrid food products have the advantage of a much lower saturated fatty acid content than conventional melted cheese, which distinguishes them from prior-art solutions. Classically, melted cheese comprises between 60 and 65 wt % saturated fatty acids relative to the total weight of the finished product. The hybrid food product according to the invention, on the other hand, comprises between 5 and 20 wt % saturated fatty acids, preferably between 8 and 15 wt % saturated fatty acids, relative to the total weight of the finished product.

[0110] The products are also gluten-free.

[0111] The choice of raw materials, in particular for the dairy and plant matter, allows for infinite combinations and a very broad, unlimited range of flavours and textures to be obtained by the manufacturing and packaging method. The hybrid product obtained can be adapted to all consumers and cultures. It is also easy to consume as a snack in the street, at work, or at school, in particular if it is packaged in portions, but it may also be consumed as part of a traditional meal, at home, or in a collective setting, whether it is packaged in portions or tubs, or in any other type of packaging.

Example 2: Effect of Proteinaceous Plant Matter on the Viscosity of the Hybrid Product

[0112] Four cheese products were prepared according to the same manufacturing method. The composition of the four cheese products and their dry matter and fat characteristics are shown in table 2.

TABLE-US-00002 TABLE 2 Composition of the four cheese products and their dry matter and fat characteristics. Dry Dairy Cheese matter Fat proteins Starch Chickpeas product (%) (%) (%) (%) (%) A 37.4 15.37 7 0 25 B 17.6 7 2 0 C 17.6 9.6 0 0 D 19.1 7.1 0 0

[0113] Cheese product C corresponds to conventional melted cheese, comprising 10% protein, entirely of dairy origin.

[0114] Cheese product D is 100% dairy melted cheese having a reduced protein content (7.1%), also entirely of dairy origin.

[0115] Cheese product B is a melted cheese having a reduced protein content (7%) entirely of dairy origin, supplemented with a thickening agent (2% starch).

[0116] Cheese product A is a hybrid product according to the invention with a reduced dairy protein content (7%) and comprising 25 wt % cooked and hydrated chickpeas. For comparative purposes, cheese product A comprises carrageenans and melting salts, as do cheese products B-D.

[0117] It should be noted that the gelling agent (carrageenans) incorporated in the composition of the cheese products does not contribute to the texture of the mixture during the manufacturing process because it is soluble at the dosing temperature. Carrageenans and melting salts are incorporated into the composition of cheese products A, B, and D so as to evaluate only the effect of varying the protein composition.

[0118] The detailed composition of ingredients used to prepare the cheese products is described in table 3.

[0119] The manufacturing method uses a Stephan cutter and comprises:

[0120] Pre-crushing at a rotational speed of 1500 rpm for 30 s;

[0121] Precooking at a temperature of 70° C. for 3 min, with a rotational speed of 1500 rpm;

[0122] Cooking at a temperature of 110° C. for 3 min, with a rotational speed of 1500 rpm;

[0123] Holding for 1 min with a rotational speed of 1500 rpm;

[0124] Cooling to a temperature of less than 98° C., if necessary, and dosing.

TABLE-US-00003 TABLE 3 Detailed composition of cheese products A-D. Product A Product B Product C Product D Dairy matter Cheese 4.13% Cheese 10.92% Cheese 10.77% Cheese 9.33% Dairy powders 11.91%  Dairy powders 11.68% Dairy powders 13.85% Dairy powders 12.51% Plant matter Chickpeas .sup. 25% Plant fat 14.00%  14.00% 14.00% 16.00% Thickener Modified starch 2.00% Melting salts Melting salts 3.09% Melting salts 3.35% Melting salts 3.20% Melting salts 3.35% Gelling agent carrageenan 0.10% carrageenan 0.10% carrageenan 0.10% carrageenan 0.10% Fine salt 0.14% Fine salt 0.14% Fine salt 0.14% Fine salt 0.14% Water 41.63%  57.81% 57.93% 58.58%

[0125] The texture characteristics of the cheese products are as follows:

[0126] Tasting session:

[0127] Cheese product A: Normal viscosity and consistency consistent with conventional melted cheese;

[0128] Cheese product B: Normal viscosity and consistency consistent with conventional melted cheese;

[0129] Cheese product C: Normal viscosity and consistency consistent with conventional melted cheese;

[0130] Cheese product D: No consistency, very soft.

[0131] Viscosity Measurements:

[0132] Viscosity is measured using a Rheolab QC (Anton Paar) at fixed temperature during the measurement: 80 or 25 ° C. depending on the desired analysis.

[0133] Pre-shearing is carried out for 60 s, then the rheology is measured according to a protocol comprising increasing shearing from 1-100 s.sup.−1, a step of stabilisation at 100 s.sup.−1, and a step of decreasing shearing from 100-1 s.sup.−1.

[0134] Data mining is carried out using Excel with linear regression of the data points obtained.

[0135] The 25 and 80° C. viscosity measurements (FIG. 1 and FIG. 2) show that the cheese products are ranked as follows in order of increasing viscosity: D<C<A<B.

[0136] Texture Analysis:

[0137] Penetrometic analysis is carried out using an LFRA Texture analyser (CNS Farhell). The cylindrical probe used has a diameter of 6.35 mm, and descends into the product at a speed of 0.2 mm/s, over a distance of 7 mm, with a threshold value of 0.5 g. The maximum value is retained (peak).

TABLE-US-00004 TABLE 4 Texture analysis results for cheese products A-D. Cheese product Texture Analysis A 29 C 33 B 20 D 8

[0138] Together, these analyses show that cheese product A, containing the mixture of dairy and plant matter, has characteristics very close to those of conventional melted cheese.