Plant-Based Culinary Creme

Abstract

A plant-based culinary crme that includes water, fat, sweetener, plant-based protein, and a dairy-free milk and/or dairy-free milk powder. The plant-based culinary crme does not contain any dairy products. The plant-based culinary crme may be used in hot and/or cold applications. The culinary crme can be used in sauces, soups, pudding (both instant and cooked), smoothies, dressings, and frozen desserts. It provides a crme option for people who cannot or choose not to eat dairy-based products.

Claims

1. A plant-based culinary crme that is absent dairy products comprising a) 30-88 wt. % water, b) 3-40 wt. % fat, c) 0.01-14 wt. % stabilizer, and d) 1-20 wt. % dairy-free milk and/or dairy-free milk powder.

2. The plant-based culinary crme as defined in claim 1, wherein said fat is a plant-based fat.

3. The plant-based culinary crme as defined in claim 1, wherein said fat includes one or more of vegetable oil, palm kernel oil, olive oil, corn oil, canola oil, grape seed oil, avocado oil, safflower oil, sunflower oil, peanut oil, coconut oil, rice bran oil, flax oil, palm oil, and/or sesame oil.

4. The plant-based culinary crme as defined in claim 1, wherein said dairy-free milk and/or dairy-free milk powder includes one or more of almond milk powder, almond milk, soy milk powder, soy milk, rice milk powder, rice milk, coconut milk powder, coconut milk, hemp milk powder, hemp milk, oat milk powder, oat milk, potato milk powder, potato milk, hazelnut milk powder, hazelnut milk, cashew milk powder, cashew milk, flax milk powder, flax milk, sunflower milk powder, sunflower milk, macadamia milk powder, macadamia milk, pea milk powder, pea milk, pumpkin seed milk powder, pumpkin seed milk, barley milk powder, barley milk, sunflower seed milk powder, sunflower seed milk, dairy-free yeast-derived milk powder and/or dairy-free yeast-derived milk.

5. The plant-based culinary crme as defined in claim 1, wherein said stabilizer includes one or more of modified plant extract, starch, hydrocolloid and/or gum.

6. The plant-based culinary crme as defined in claim 5, wherein said stabilizer includes one or more of rice extract, xanthan gum, gum arabic, locust bean gum, and/or guar gum.

7. The plant-based culinary crme as defined in claim 1, further including plant-based protein, a content of said plant-base protein in said plant-based culinary crme is up to 5 wt. %.

8. The plant-based culinary crme as defined in claim 7, wherein said plant-based protein includes one or more of pea protein, rice protein, maca protein, chia protein, flax protein, hemp protein, potato protein, chickpea protein, pumpkin seed protein, quinoa protein, artichoke protein, and/or soy protein.

9. The plant-based culinary crme as defined in claim 1, further including sweetener/bulking agent, a content of said sweetener/bulking agent in said plant-based culinary crme is up to 30 wt. %.

10. The plant-based culinary crme as defined in claim 9, wherein said sweetener/bulking agent including one or more of sugar, sugar syrup, polyol, intensive sweetener, maltodextrin, dietary fiber, polydextrose, sugar alcohol, inulin and/or fructooligosaccharides.

11. The plant-based culinary crme as defined in claim 1, further including emulsifier, a content of said emulsifier in said plant-based culinary crme is up to 5 wt. %.

12. The plant-based culinary crme as defined in claim 11, wherein the emulsifier includes one or more of propylene glycol monostearate, lecithin, propylene glycol ester, monoglycerides, and/or diglycerides.

13. The plant-based culinary crme as defined in claim 1, further including buffer, a content of said buffer in said plant-based culinary crme is up to 5 wt. %.

14. The plant-based culinary crme as defined in claim 13, wherein said buffer includes one or more of sodium citrate dihydrate, trisodium citrate, disodium phosphate, disodium phosphate anhydride, and/or calcium carbonate.

15. The plant-based culinary crme as defined in claim 1, wherein the plant-based culinary crme does not comprise a) wheat or wheat derivatives, b) soybeans or soybean derivatives, c) eggs or egg derivatives, d) fish or fish derivatives, e) shellfish or shellfish derivatives, dairy products and/or dairy derivative products, and/or g) nuts or nut derivatives.

16. The plant-based culinary crme as defined in claim 1, wherein the plant-based culinary crme does not form a stable whippable emulsion, and reverts back to liquid form in less than 5 minutes after being whipped or vigorously stirred.

17. The plant-based culinary crme as defined in claim 1, comprising: about 30 wt. % to about 70 wt. % water; about 3 wt. % to about 40 wt. % of a fat; about 0 wt. % to about 30 wt. % of a sweetener/bulking agent; about 1 wt. % to about 20 wt. % of a dairy-free milk or a dairy-free milk powder; up to about 5 wt. % of a plant-based protein; up to about 5 wt. % of an emulsifier; up to about 5 wt. % of a buffer; up to about 4 wt. % of a flavoring agent; up to about 0.01-7 wt. % of a stabilizer; and, up to about 1 wt. % vitamins/minerals.

18. The plant-based culinary crme as defined in claim 1, comprising: about 60 wt. % to about 88 wt. % water; about 3 wt. % to about 30 wt. % of a fat; about 0 wt. % to about 15 wt. % of a sweetener/bulking agent; about 2 wt. % to about 20 wt. % of a dairy-free milk or a dairy-free milk powder; up to about 5 wt. % of a plant-based protein; up to about 5 wt. % of an emulsifier; up to about 5 wt. % of a buffer; up to about 5 wt. % of a flavoring agent; up to about 0.02-2 wt. % of a stabilizer; and, up to about 1 wt. % vitamins/minerals.

19. A method for making a plant-based culinary crme, the method comprising: blending a dairy-free milk and/or dairy-free milk powder, and a stabilizer, in water at a first temperature to form a water slurry, said dairy-free milk or dairy-free milk powder including plant-based milk and/or plant-based milk powder, said stabilizer including modified plant extract, starch, hydrocolloid and/or gum; providing oil slurry that includes fat at a second temperature, said fat includes a plant-based fat; mixing the water slurry and the oil slurry at a third temperature to form a mixture; and, homogenizing and/or UHT/HTST treating said mixture.

20. The method as defined in claim 19, wherein said water slurry includes a bulking agent.

21. The method as defined in claim 19, wherein said oil slurry includes sweetener, emulsifier, plant-based protein, flavoring agent, and/or buffering agent.

22. The method as defined in claim 19, further including the step of freezing said mixture.

23. The method as defined in claim 19, wherein the first temperature is in the range of about 140-200 F.

24. The method as defined in claim 19, wherein the second temperature is in the range of about 110-170 F.

25. The method as defined in claim 19, wherein the third temperature is in the range of about 140-190 F.

26. The method as defined in claim 19, wherein the mixture is homogenized at a pressure in the range of about 500-2000 psi.

27. A method for making a plant-based culinary crme, the method comprising: blending a dairy-free milk and/or dairy-free milk powder, a stabilizer, water and fat at a first temperature to form a mixture; heating said mixture to second higher temperature; cooling said mixture to a third temperature; homogenizing said mixture; and packaging said mixture.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0062] The following is a brief description of the drawings, which are presented for the purposes of illustrating the exemplary embodiments disclosed herein and not for the purposes of limiting the same.

[0063] FIG. 1 is a flow chart illustrating an exemplary method in accordance with some embodiments of the present disclosure.

[0064] FIG. 2 is a flow chart illustrating another exemplary method in accordance with some embodiments of the present disclosure.

DESCRIPTION OF NON-LIMITING EMBODIMENTS

[0065] The present invention is directed to a plant-based culinary crme. The culinary crme may be useful in sauces, soups, pudding (instant and cooked), smoothies, dressings, frozen desserts, ice cream, beverages, and other types of food products.

[0066] Although specific terms are used in the following description for the sake of clarity, these terms are intended to refer only to the particular structure of the embodiments selected for illustration in the drawings, and are not intended to define or limit the scope of the disclosure. In the drawings and the following description below, it is to be understood that like numeric designations refer to components of like function.

[0067] The singular forms a, an, and the include plural referents unless the context clearly dictates otherwise.

[0068] As used in the specification and in the claims, the term comprising may include the embodiments consisting of and consisting essentially of. The terms comprise(s), include(s), having, has, can, contain(s), and variants thereof, as used herein, are intended to be open-ended transitional phrases, terms, or words that require the presence of the named ingredients/steps and permit the presence of other ingredients/steps. However, such description should be construed as also describing compositions or processes as consisting of and consisting essentially of the enumerated ingredients/steps, which allows the presence of only the named ingredients/steps, along with any unavoidable impurities that might result therefrom, and excludes other ingredients/steps.

[0069] Numerical values in the specification and claims of this application should be understood to include numerical values which are the same when reduced to the same number of significant figures and numerical values which differ from the stated value by less than the experimental error of conventional measurement technique of the type described in the present application to determine the value.

[0070] All ranges disclosed herein are inclusive of the recited endpoint and independently combinable (for example, the range of from 2 grams to 10 grams is inclusive of the endpoints, 2 grams and 10 grams, and all the intermediate values).

[0071] The terms about and approximately can be used to include any numerical value that can vary without changing the basic function of that value. When used with a range, about and approximately also disclose the range defined by the absolute values of the two endpoints, e.g., about 2 to about 4 also discloses the range from 2 to 4.

[0072] FIG. 1 illustrates one non-limiting example of a method 100 for making a culinary crme in accordance with the present disclosure. The method 100 includes blending a water mixture at a first temperature 110. The water mixture includes water, dairy-free milk or dairy-free milk powder, plant-based protein, optionally sweetener/bulking agent, optionally a stabilizer, and optionally a starch. The method 100 further includes blending an oil mixture at a second temperature 120. The oil mixture includes a fat source not derived from an animal, optionally an emulsifier, optionally a flavoring agent, and optionally a buffer. The blending of the water mixture and oil mixture may be performed simultaneously or sequentially in either order. In one non-limiting embodiment, the first temperature exceeds the second temperature. The first temperature may be in the range of about 140-200 F., including from about 170-190 F. The second temperature may be in the range of about 110-170 F., including from about 130-150 F. The first temperature may exceed the second temperature by 20-60 F., including from about 30-50 F. The method 100 further includes combining the water and oil mixtures 130. The composition that is formed by the combining of the water and oil mixtures is held at a third temperature for a first time period. The third temperature can be 140-190 F., including from about 150-180 F. In one non-limiting embodiment, the first time period is about 30 seconds to about 20 minutes. In another non-limiting embodiment, the first time period is about 1-10 minutes. The method further includes homogenizing the composition 140. The homogenization may be performed at a first pressure. In one non-limiting embodiment, the first pressure is about 500-2000 psi. In another non-limiting embodiment, the first pressure is about 750-1250 psi. The homogenized composition is cooled to a fourth temperature 150. In one non-limiting embodiment, the fourth temperature is about 30-60 F. In another non-limiting embodiment, the fourth temperature is about 35-50 F. In one non-limiting embodiment, the cooling is achieved with a plate exchanger. The homogenized composition is thereafter frozen for storage or transportation 160. The composition can later be used after being thawed or defrosted 170 for a period of time (e.g., 3-48 hours thawing time, etc.). In another non-limiting embodiment, the defrosting period is about 12-48 hours. In another non-limiting embodiment, the defrosting period is about 10-30 hours. Once the composition is defrosted or thawed, the composition can be used as a crme in various culinary applications 180.

[0073] The shelf life of the composition in a refrigerated environment (33-45 F.) or non-refrigerated environment (70-80 F.) is extended as compared to typical cooking cream compositions. Generally, the shelf life of the composition in a refrigerated environment and an unopened container is at least one month, typically at least two months, more typically at least six months, at still more typically at least twelve months. Generally, the shelf life of the composition in a non-refrigerated environment and an unopened container is at least two weeks, typically at least one month, more typically at least two months, at still more typically at least six months.

[0074] FIG. 2 illustrates another non-limiting example of a method 200 for making and packaging a culinary crme using a UHT/HTST. The method 200 includes blending all of the components of the composition together at first temperature 210. In one non-limiting embodiment, the first temperature is about 100-200 F. In another non-limiting embodiment, the first temperature is from about 140-190 F. In one non-limiting embodiment, the blending occurs for a time period in the range of about 30 second to about 15 minutes. In another non-limiting embodiment, the time period is about 1-5 minutes. Thereafter, the mixture is heated to a second higher temperature 220. In another non-limiting embodiment, the second temperature exceeds the first temperature by about 15-100 F. In another non-limiting embodiment, the second temperature is in the range of about 200-300 F. In another non-limiting embodiment, the second temperature is in the range of about 240-290 F. The heating time at the second high temperature is greater than 2 seconds generally less than 5 minutes. In one non-limiting embodiment, the heating time at the second high temperature is about 3-60 seconds. After heating at the second temperature, the mixture is cooled to a third temperature 230. In one non-limiting embodiment, the third temperature is about 100-200 F. After the mixture is cooled to the third temperature, the mixture is homogenized 240. The homogenization may be performed at a pressure is in the range of about 500-2000 psi. In another non-limiting embodiment, the pressure for homogenization is in the range of about 500-1000 psi. After homogenization, the mixture is cooled to a fourth temperature 250 and then filled into an aseptic package 260. The packaged composition is shelf stable in ambient temperatures (e.g., 77) for at least six (6) months. The composition can be used directly from the packaging as a crme in various culinary applications 270.

[0075] The following examples are provided to illustrate the compositions, methods, and systems of the present disclosure. The examples are merely illustrative and is not intended to limit the disclosure to the materials, conditions, or process parameters set forth therein.

EXAMPLE 1

[0076] One non-limiting example of a culinary crme has the composition described in the following table. (Values in wt. %)

TABLE-US-00009 Ingredient Ex. A Ex. B Canola oil (fat) 20-30% 22-27% Propylene glycol monostearate (emulsifier) 0.08-0.4% 0.12-0.25% Modified corn starch (stabilizer) 0.03-0.3% 0.075-0.15% Modified tapioca starch (stabilizer) 0.08-0.4% 0.12-0.25% Rice milk powder reduced fiber (dairy-free 3-7.5% 4.8-6.1% milk powder) Maltodextrin (bulking agent) 1-5% 1.8-3% Rice syrup (sweetener) 8-18% 10-14% Half & half-type cream flavoring (flavor) 0.03-0.3% 0.075-0.18% Water 45-60% 48-55% Pea protein (protein source and texturizer) 0.3-1.5% 0.7-1.3% Trisodium citrate (buffer) 0.05-0.3% 0.075-0.2% Modified rice extract (stabilizer) 0.01-0.1% 0.02-0.07% Mono- & diglycerides (emulsifier) 0.08-0.4% 0.14-0.28% Xanthan gum (stabilizer) 0.01-0.2% 0.03-0.08% Salt (flavor) 0.01-0.2% 0.03-0.1% Di sodium phosphate (buffer) 0.05-0.3% 0.075-0.15% Calcium carbonate (buffer) 0.05-0.3% 0.075-0.19% Guar gum (stabilizer) 0.01-0.2% 0.03-0.08% Batch Total 100.00 100.00

[0077] In 180 F. water, rice milk powder, maltodextrin, the gums, buffer, plant-based protein, and the starches were blended. In 140 F. oil, the remaining ingredients were blended. The liquid slurry and the oil slurry were combined and held at 165 F. for 3 minutes prior to homogenization at 1000 psi. The homogenized composition was cooled to 42 F. using a plate heat exchanger. The cooled crme was frozen. From the frozen state, the crme could be moved to refrigeration and defrosted (e.g., for 24 hours). The defrosted composition could be shaken and used in a desired culinary application. The crme is not a stable whippable product, thus reverts back to its liquid form in less than 5 minutes if the crme is whipped or vigorously stirred.

EXAMPLE 2

[0078] Another non-limiting example of a culinary crme has the composition described in the following table. (Values in wt. %)

TABLE-US-00010 Ingredient Ex. C Ex. D Non-hydrogenated coconut oil (fat) 1-9.5% 3-7% Canola oil (fat) 12-30% 17-22% Propylene glycol monostearate (emulsifier) 0.05-0.4% 0.12-0.27% Modified corn starch (stabilizer) 0.02-0.3% 0.05-0.15% Rice milk powder reduced fiber (dairy-free 3-9% 4.5-7.5% milk powder) Maltodextrin (bulking agent) 0.8-4% 2-3% Rice syrup powder (sweetener) 5-16% 8-13% Half & half-type cream flavoring (flavor) 0.03-0.3% 0.08-0.18% Water 45-62% .sup.50.1-55% Pea protein (protein source and texturizer) 0.1-2% 0.5-0.9% Trisodium citrate (buffer) 0.05-0.4% 0.12-0.2% Modified rice extract (stabilizer) 0.01-0.18% 0.02-0.06% Mono- and diglycerides (emulsifier) 0.05-0.5% 0.12-0.25% Xanthan gum (stabilizer) 0.01-0.18% 0.02-0.08% Salt (flavor) 0.01-0.18% 0.04-0.1% Disodium phosphate (buffer) 0.03-0.3% 0.08-0.18% Calcium carbonate (buffer) 0.03-0.3% 0.08-0.18% Guar gum (stabilizer) 0.01-0.18% 0.02-0.08% Batch Total 100.00 100.00

[0079] The crme was prepared by adding the oils to a mixer and heating to a minimum of 140 F. Next, the premix was added and blended in for 3 minutes. The premix included maltodextrin, pea protein, the emulsifiers, the buffering agents, and the stabilizers. Next, water was added and the mixture was blended and heated to 165 F. Next, rice syrup, rice milk, and starch were added. The mixture was agitated with a high sheer mixer while maintaining the temperature at 165 F. The flavoring agents were added and blended in for 3 minutes prior to further processing. Next, the composition was homogenized and cooled to 40 F. Optionally, the homogenized composition could be stored frozen and thawed prior to use. The crme is heat stable and acid stable and could be used to prepare sauces, dressings, and soups. The crme is not a stable whippable product, and reverts back to its liquid form in less than 5 minutes if the crme is whipped or vigorously stirred, and typically reverts back to its liquid form in less than 4 minutes if the crme is whipped or vigorously stirred, and more typically reverts back to its liquid form in less than 3 minutes if the crme is whipped or vigorously stirred.

[0080] It will thus be seen that the objects set forth above, among those made apparent from the preceding description, are efficiently attained, and since certain changes may be made in the constructions set forth without departing from the spirit and scope of the invention, it is intended that all matter contained in the above description and shown in the accompanying drawings shall be interpreted as illustrative and not in a limiting sense. The invention has been described with reference to preferred and alternate embodiments. Modifications and alterations will become apparent to those skilled in the art upon reading and understanding the detailed discussion of the invention provided herein. This invention is intended to include all such modifications and alterations insofar as they come within the scope of the present invention. It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described and all statements of the scope of the invention, which, as a matter of language, might be said to fall therebetween. The invention has been described with reference to the preferred embodiments. These and other modifications of the preferred embodiments as well as other embodiments of the invention will be obvious from the disclosure herein, whereby the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation. It is intended to include all such modifications and alterations insofar as they come within the scope of the appended claims.