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    • 专利摘要:
    The present invention relates to vegetable fermented products, in particular yoghurt-like products, comprising a fermented soy milk product and a paste of unroasted, preferably blanched, almonds. The products are characterized by having a low pyrazine content and an ivory white color or an ivory color. Furthermore, they are characterized in that they have a benzaldehyde content between 1000 and 4000 µg / 100g and therefore have a marzipan taste and smell. The invention in methods of obtaining the same. In particular, the invention provides methods comprising fermenting soy milk and mixing a paste of unroasted, preferably blanched almonds with the fermented soy milk, wherein the almond paste is preferably obtained by blanching peeled unroasted almonds and optionally drying the blanched almonds, followed by crushing.
    公开号:BE1022671B1
    申请号:E2015/5010
    申请日:2015-01-10
    公开日:2016-07-13
    发明作者:Nico Hector Albert Neirynck
    申请人:Alpro Comm. Va；
    IPC主号:
    专利说明:

    VEGETABLE YOGURT EIGHTY PRODUCTS AND METHODS FOR THEM
    PRODUCE
    TECHNICAL FIELD
    The present invention is in the field of food technology. The invention is particularly directed to vegetable fermented products, more particularly to yoghurt-like products based on vegetable products, such as soy and almonds, and methods of making them.
    BACKGROUND
    Due to lactose intolerance problems and allergies to milk proteins, there is an increasing trend to use non-dairy fermentation substrates of vegetable origin. Furthermore, vegetable fermented products that do not contain animal products are suitable for vegetarians and vegans. In addition, consumers associate vegetable products with healthy and natural foods. At present, fermented yoghurt-like products based on soy with an excellent structure and taste are readily available, as can be read in EP2695522.
    Almonds are nutritious and are rich in proteins and fats and have a high energy value. Their lipid fraction is rich in unsaturated fatty acids which gives them cholesterol-lowering properties, their proteins are highly digestible and the main carbohydrates they contain are formed by sucrose. Due to their nutritional properties, they are suitable for use in vegetable foods. Moreover, they have excellent sensory properties.
    Most almond-based food products that are currently available are based on roasted almonds, giving the product a distinctive "nutty" taste and / or odor. Due to this scheduling procedure, relatively high concentrations of pyrazines have been found in these products. These pyrazines may be responsible for the "nutty" taste. In addition, the color of the existing products based on almonds with a "nutty" taste is light brown or brownish.
    Fermented almond milk can be considered to produce fermented products, such as yoghurt-like products, based on almonds. For example, WO 2005/104862 discloses yoghurt-like products prepared by fermenting almond milk. However, large quantities of almonds may be required for these products, increasing production costs. Moreover, it appears to be impossible to obtain a structure similar to the typical consistency of yoghurt only by fermenting almond milk. To improve the structure of the product, stabilizers, thickeners and / or carbohydrates must be added, making the fermented product less natural.
    Therefore, there remains a need in the art for vegetable fermented products, including almonds that are as white as possible, the structure of which has a consistency typical of such a fermented product and that contains only a small amount of added sugars and fats, and which have an excellent taste and odor, preferably a typical almond taste and odor, such as marzipan. It is further desirable that such products can be obtained through simple processes and at low costs.
    SUMMARY OF THE INVENTION
    In an attempt to satisfy one or more of the above-mentioned needs in the art, a roasted almond paste, being the most common type of almond paste, was added to soy yogurt. The yoghurt-like product was light brown in color and large amounts of sugar had to be added to produce a good taste. When using a roasted almond paste, it was necessary to add large amounts of sugar, e.g. at least 5% sugar, but even up to 10% sugar; the roasted taste of the almonds was only equivalent to the sour taste of yogurt (fermented product) after adding a lot of sugar. Such a product cannot be considered as a healthy or "natural" vegetable fermented product. In addition, the color obtained, which at best was light brown, was completely undesirable in the attempt to invent a vegetable fermented product that can be placed or found in the "natural" section of the fermented products category.
    The inventors have now provided a new yoghurt-like product that can be placed / found in the natural category, which unexpectedly has a yoghurt-like, smooth and creamy structure, is ivory-white in color, contains a small amount of fats and to which only small amounts of sugar need be taken. added to achieve a reasonably short fermentation time and good taste and odor. Such a product can be obtained by adding a paste of unroasted, preferably blanched almonds to soy yogurt or fermented soy milk.
    Thus, the present invention provides a vegetable fermented product, characterized in that said product contains a fermented soy milk product and an unroasted almond paste.
    Aspect 1: The invention provides a vegetable fermented product with a concentration of pyrazines of less than 30 ppb, comprising: - approximately 97.5 to 99.5% by weight of fermented soy milk, and - approximately 0.5 to 2.5% by weight. % unroasted almond paste.
    The fermented product according to the invention is characterized in that it has a pyrazine concentration of less than 30 ppb, preferably less than 20 ppb, preferably less than 10 ppb, more preferably less than 5 ppb, most preferably less than 2 ppb, contains.
    Preferably, said vegetable fermented product comprises about 98 to 99% by weight of fermented soy milk, and about 1 to 2% unroasted almond paste.
    Preferably, said vegetable fermented product comprises between 7 and 9% by weight of husked soybeans, more preferably about 8% by weight of husked soybeans.
    Preferably, said fermented soy milk is prepared as follows: at 8000 ml of soy milk, with a fat content between approximately 180 and 190 g, a protein content between approximately 310 and 330 g, a total sugar content between approximately 62 and 66 g and a pH between 7.1 and 7.3, sucrose was added, bringing the total carbohydrate content to between about 290 and 310 g, plus citric acid to lower the pH to about 6.5 and small amounts (about 4.5 to 5.5 g) sea salt. Preferably, said soy milk is fermented with lactic acid bacteria (e.g., Streptococcus thermophilus and / or Lactobacillus bulgaricus) to a pH of less than 4.7, preferably of about 4.5.
    Aspect 2. The invention provides a product according to aspect 1, comprising a paste of blanched, unroasted almonds
    Aspect 3. The invention provides a product according to aspect 1 or 2, with an ivory color or an ivory white color, with the following Lab color values; - L: between 80 and 83, - a: between -1 and 2, - b: between 8 and 13.
    Aspect 4. The invention provides a product according to any of aspects 1 to 3, characterized in that it has a benzaldehyde concentration between 1000 and 4000 pg / 100 g, preferably between 2000 and 3000 pg / 100 g, most preferably between 2400 and 2800 pg / 100g.
    The fermented product according to the invention is preferably characterized by the following aldehyde concentrations: - 2-methylpropanal between 0.5 and 1.5, preferably approximately 1.0 pg / 100 g, - 2-methylbutanal between 0.1 and 1.1 , preferably about 0.6 pg / 100 g, 3-methylbutanal between 0.25 and 0.45, preferably about 0.35 pg / 100 g, hexane aldehyde between 4.2 and 5.2, preferably about 4, 70 pg / 100 g, and benzaldehyde between 2400 and 2800, preferably about 2600 pg / 100 g.
    Aspect 5. The invention provides a product according to any of aspects 1 to 4, being a yoghurt-like product with a total protein content between 3.5 and 4.5% by weight.
    Aspect 6. The invention provides a product according to any of aspects 1 to 5, being a yoghurt-like product with a total fat content between 2 and 4% by weight, preferably between 2.5 and 3.5% by weight, preferably comprising between about 0.3 and 0.5% by weight of saturated fats, between about 0.9 and 1.1% by weight of monounsaturated fats, and between about 1.3 and 1.4% by weight of polyunsaturated fats.
    Aspect 7. The invention provides a product according to any of aspects 1 to 6, being a yoghurt-like product with a total carbohydrate content between 2 and 4% by weight, preferably between 2.5 and 3.5% by weight, preferably comprising between 2.0 and 2.3% by weight of mono- and disaccharides, and between 0.9 and 1.1% by weight of fibers.
    Aspect 8. The invention provides a product according to any of aspects 1 to 7, with a sucrose content between 0.5 and 3% by weight, preferably between 0.5 and 2.5% by weight.
    Aspect 9. The invention provides a product according to any of aspects 5 to 8, being a yoghurt-like product with a viscosity, expressed as a Bostwick value, between 30 and 75.
    Aspect 10. The invention provides a product according to any of aspects 1 to 4 or 8, being a yoghurt-like beverage with a total protein content between 2 and 3.5% by weight, with a total fat content between 1 and 3% by weight and a total carbohydrate content between 1 and 3% by weight.
    Aspect 11. The invention provides a product according to any of aspects 1 to 10, comprising one or more ingredients selected from the group comprising: calcium sources (e.g. tricalcium phosphate), stabilizers (e.g. pectin), antioxidants (tocopherol-rich extract and / or ascorbyl palmitate ), acid regulators (e.g., sodium citrate and / or citric acid), sweeteners, flavors, vitamins (e.g., B12, D2, and / or E), health-related supplements, and salts (e.g., sea salt).
    Aspect 12. The invention provides a product according to any of aspects 1 to 11, comprising calcium in a concentration of about 120 ppm.
    Aspect 13. The invention provides a method for manufacturing a vegetable fermented product comprising the following steps: a) fermenting soy milk, b) providing a paste of unroasted, preferably blanched almonds, and c) mixing the almond paste with the fermented soy milk in a ratio of 97.5 to 99.5% by weight of fermented soy milk to about 0.5 to 2.5% by weight of almond paste.
    Preferably, said vegetable fermented product comprises between 7 and 9% by weight of husked soybeans, more preferably about 8% by weight of husked soybeans.
    Preferably, said fermented soy milk is prepared as follows: at 8000 ml of soy milk, with a fat content between approximately 180 and 190 g, a protein content between approximately 310 and 330 g, a total sugar content between approximately 62 and 66 g and a pH between 7.1 and 7.3, sucrose was added, bringing the total carbohydrate content to between about 290 and 310 g, plus citric acid to lower the pH to about 6.5 and small amounts (about 4.5 to 5.5 g) sea salt. Preferably, said soy milk is fermented with lactic acid bacteria (e.g., Streptococcus thermophilus and / or Lactobacillus bulgaricus) to a pH of less than 4.7, preferably of about 4.5.
    Aspect 14. The invention provides a method according to aspect 13, wherein step b) comprises the following steps: b1) blanching unroasted almonds, and b2) comminuting the blanched almonds to obtain a paste of blanched, unroasted almonds, preferably an almond paste with a volume weighted average particle size of less than 30 µm.
    Aspect 15. The invention provides a method according to aspect 14, wherein the blanched, unroasted almonds are dried after blanching until they have a moisture content between about 4% and about 7%, preferably between about 5% by weight and about 6% by weight, for crushing.
    Aspect 16. The invention provides a method according to any of aspects 13 to 15, wherein in step c) one or more ingredients selected from the group comprising: stabilizers, antioxidants, acidulants, sweeteners, flavors, health-related supplements, and salts are mixed with the fermented soy milk.
    DETAILED DESCRIPTION OF THE INVENTION
    As used herein, the singular forms "a," "the," and "the" include both the singular and plural forms, unless the context clearly dictates otherwise.
    As used herein, the terms "comprising", "includes" and "include" are synonymous with "inclusive", "include" or "contain", "contain", and are inclusive or open and close additional, unnamed members, elements or process steps. The term also includes "consisting of" and "consisting mainly of".
    The enumeration of numerical values based on numerical ranges includes all values and fractions within the relevant ranges, as well as the end points cited.
    The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a duration, and the like, is intended to include variations from and from the specified value, in particular variations of +/- 10% or less, preferably +/- 5% or less, more preferably +/- 1% or less, and even more preferably +/- 0.1% or less of and from the specified value, to the extent such variations of be applicable to function in the disclosed invention. It is to be understood that the value to which the term "approximately" refers is per se specifically, and preferably, disclosed.
    If a numerical value is used to indicate a temperature, said value includes the exact numerical value as such, as well as all numerical values that would be rounded to said exact numerical value according to standard mathematical and / or statistical rules. For example, a temperature of "90 ° C" includes the values of 89.5; 89.6; 89.7; 89.8; 89.9; 90.0; 90.1; 90.2; 90.3; and 90.4 ° C. When used in combination with the term "about", said temperature also includes temperatures that are 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0 , 9, or 1.0 ° C differ from said exact temperature, both in the positive and negative range.
    Accordingly, if a time period is indicated using a numerical value such as "about 1 hour" or "about 60 minutes", said value includes the exact indicated time duration plus periods that deviate from it, e.g. less than a minute, half a minute or 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 or 15 minutes. Analogously, the term "about 1 hour" includes about 45, 50, 55 minutes to about 65, 70 and 75 minutes, as well as all intervening time periods.
    As used throughout the present disclosure, the terms "concentration" and "content" are used interchangeably and refer to the weight concentration or mass fraction of a component, ie the mass of a component divided by the total mass of all components, and may be expressed in mg per kg or parts per million (ppm), or micrograms per kg or parts per billion (ppb).
    All documents cited in the present specification are hereby incorporated herein by reference in their entirety.
    Unless otherwise stated, all terms used to disclose the invention, including technical and scientific terms, have the meaning as understood by one of ordinary skill in the art to which this invention belongs. As further guidance, the definitions of the terms may be included to better understand the subject matter of the present invention.
    As already noted, the present inventors have discovered that vegetable yoghurt-like products comprising almonds can be obtained by adding to pasta soy yogurt a paste of unroasted, preferably blanched, almonds.
    The products of the invention contain no added lactose and / or other products or elements derived from animals or dairy. They can accordingly be labeled as "vegetable products".
    As used herein, the term "vegetable" or "from vegetable source" indicates that the product is animal-free. As used herein, the term "animal-free" refers to a product to which no elements of animal origin have been added, such as dairy proteins, lactose or other animal elements. Nevertheless, unintentional traces of elements of animal origin may be present herein. Preferably, the fermented product of the invention is a predominantly vegetable product, i.e. a product in which only vegetable elements and / or synthetic elements derived from vegetable sources are present. Unintended traces of elements of animal origin cannot be excluded and may therefore be present.
    As used herein, a "fermented product" means a food product, a food ingredient, or a functional food product obtained through fermentation.
    The term "food" or "food product" is used in its broadest sense throughout this text and includes, in addition to food for humans, food for animals (i.e., food). Preferably the food is for human consumption. The food may be in the form of a solution or of a solid, depending on the application and / or the method of use and / or the method of administration.
    As used herein, the term "food ingredient" refers to a formulation that has been or may be added in the preparation of other foods. The food ingredient may be in the form of a solution or a solid depending on the application and / or method of use and / or method of administration.
    The term "fermented soy milk product" is here understood to mean a food product or food ingredient derived from soybeans obtained through fermentation of soy milk. Non-limiting examples of fermented soy milk products include soy yogurt or soy drink yogurt.
    The products of the invention may comprise additional ingredients.
    Optionally, the products of the invention may comprise a stabilizer. As used herein, the term "stabilizer" refers to a food ingredient that inhibits the reaction between two or more other ingredients and / or the separation of ingredients. Non-limiting examples of stabilizers include pectins, alginates, carrageenans, locust bean gum, and xanthan gum. Preferably, pectin is added as a stabilizer to the yoghurt-like products described herein.
    Another optional ingredient that can be added to the products of the invention is an antioxidant. As used herein, the term "antioxidant" means a food ingredient that inhibits the oxidation of the other ingredients. Non-limiting examples of antioxidants are ascorbyl esters (such as ascorbyl palmitate), tocopherol-rich extracts and / or EDTAs.
    Yet another optional ingredient suitable for use in the products of the invention is an acid controller or buffering agent. The terms "acid regulator" and "buffering agent" are used herein as synonyms and refer to a food ingredient that minimizes changes in food pH. Non-limiting examples of acid regulators are phosphates, sodium citrate and citric acid.
    Sweeteners and / or other flavors can also be optionally included in the products of the invention. As used herein, the term "aroma" generally refers to any substance that can be safely used in food and which is intended to impart flavor to it. Non-limiting examples of sweeteners and / or flavors are sugar, including sucrose, glucose, fructose, maltose, invert sugar, or any other sweet monosaccharide or disaccharide, or sweet polyhydric alcohol, cane sugar juice, stevia extract, and / or any other suitable sweetener and / or aroma.
    Another optional ingredient that can be added to the products of the invention is a health-related supplement, i.e. a food additive intended to improve consumer health. Non-limiting examples of health-related supplements include calcium carbonate (CaCO3), vitamins such as vitamin A, vitamin B2, vitamin B12, vitamin D and vitamin E, zinc, fiber, proteins, potassium, phosphorus, fatty acids (e.g. omega 3, omega 6), oligosaccharides, and / or any other suitable health-related supplement. Preferably, said health-related supplement can be selected at least in part on the basis of a neutral taste that has little or no influence on the overall taste of the end product.
    Another optional ingredient that can be added to the products of the invention is a calcium source. Non-limiting examples of suitable calcium sources are tricalcium citrate and tricalcium phosphate.
    Also optionally, the products of the invention may contain a salt agent. Said salt agent can have a flavoring, stabilizing and / or buffering effect. Non-limiting examples of suitable salting agents include: sea salt (e.g., sodium chloride), a potassium phosphate (e.g., monopotassium phosphate (KH2 PO4), dipotassium phosphate (K2 HPO4), tri-potassium phosphate (K3 PO4)), and a sodium phosphate (e.g., disodium phosphate (Na2) PO4).
    As used herein, the term "almond" refers to the fruit of the almond tree Prunus dulcis. The almond consists of a fruit skin, which consists of a thick leathery gray-green layer, and a brown seed skin, also called esocarp, which contains the edible seed, usually called the nut or kernel. In most cases, one seed is present, but in some cases it is two.
    As used herein, the term "almond paste" refers to any crushed or liquid form of almonds and includes, for example, but without limitation, almond butter, almond cream or any combination thereof.
    Preferably, the almond paste has a volume weighted average particle size (D [4.3]) of less than 30 µm. Such a volume weighted average particle size (D [4.3]) can be determined using, for example, a Beckman-Coulter laser diffraction device of type LS 230 by following the manufacturer's instructions.
    Usually the almonds used in the products and methods of the invention are not roasted. The terms "toasting" and "toasting" and the like refer to the heating process, in particular dry heating of almonds at higher temperatures, in particular at temperatures of at least 120 ° C, usually between 180 and 230 ° C, in order to aroma and / or color change.
    The products of the present invention are characterized in that they contain a low concentration of pyrazines.
    In general, the term "pyrazine" refers to a heterocyclic aromatic organic compound that comprises a 6-membered ring structure consisting of four carbon atoms and two nitrogen atoms.
    As used herein, the terms "pyrazine concentration" or "pyrazine concentration" mean the sum of the individual 2,6-dimethylpyrazine concentrations; 2-ethyl-3-methylpyrazine; 2-ethyl-3,5-dimethylpyrazine and 2-ethyl-3,6-dimethylpyrazine. These alkylated pyrazines (or alkyl pyrazines) consist of a pyrazine ring with alkyl substituents attached to the ring. Typically, such alkylated pyrazines can be formed as volatile constituents during the Maillard reaction that occurs when (over) heating food (e.g., by roasting) and these alkylated pyrazines can give heated food a "roasted" taste and odor.
    The products of the present invention contain a concentration of pyrazines of less than 30 ppb, such as less than 20 ppb, 10 ppb, or even 5 or 2 ppb. Typically, said pyrazines are alkylated pyrazines.
    The concentration of aldehydes and pyrazines in the product of the invention is preferably determined with the aid of HeadSpace Solid-Phase Micro-Extraction (HS-SPME) and / or gas chromatography-mass spectrometry (GasChromatography-MassSpectrometry or GC-MS) around a (semi) quantitative determination.
    Preferably, the almonds used in the products and methods of the invention are blanched almonds. As used herein, the term "blanched almonds" refers to peeled almonds (i.e., almonds from which the hard shell has been removed) from which the film has been removed. Therefore, blanched almonds are peeled and peeled almonds. Blanched almonds can be obtained by treating peeled almonds with hot water to soften the film so that it can be removed.
    The products of the invention are further characterized in that they have an ivory white color or ivory color. In contrast to products that have a light brown or brownish color due to the use of roasted almonds, such a color is usually associated with natural foods.
    Blanching the almonds removes the brown film from the almonds. In this way, a vegetable fermented product can be obtained that has a very light color, such as the aforementioned ivory color or ivory white color.
    By not roasting the almonds, certain enzymes in the almonds are not or not completely deactivated. By using unroasted almond paste, the end product can have a typical marzipan taste, probably due to the relatively high concentrations of benzaldehyde or other aldehyde.
    Yoqhurtachtiq almond-based product
    In preferred embodiments, the fermented product is a yoghurt-like product comprising: - about 97.5 to 99.5% by weight of fermented soy milk, and - about 0.5 to 2.5% by weight of unroasted, preferably blanched almond paste.
    Preferably, said vegetable fermented product comprises between 7 and 9% by weight of husked soybeans, more preferably about 8% by weight of husked soybeans.
    Preferably, said fermented soy milk is prepared as follows: at 8000 ml of soy milk, with a fat content between approximately 180 and 190 g, a protein content between approximately 310 and 330 g, a total sugar content between approximately 62 and 66 g and a pH between 7.1 and 7.3, sucrose was added, bringing the total carbohydrate content to between about 290 and 310 g, plus citric acid to lower the pH to about 6.5 and small amounts (about 4.5 to 5.5 g) sea salt. Preferably, said soy milk is fermented with lactic acid bacteria (e.g., Streptococcus thermophilus and / or Lactobacillus bulgaricus) to a pH of less than 4.7, preferably of about 4.5.
    Usually the product according to the invention has an ivory color or ivory white color, preferably with the following Lab color values: - L: between 80 and 83, - a: between -1 and 2, - b: between 8 and 13.
    The fermented product according to the invention is preferably characterized in that it has a concentration of pyrazines of less than 30 ppb, preferably less than 20 ppb, preferably less than 10 ppb, most preferably less than 5 or even 2 ppb.
    The fermented product according to the invention is preferably characterized in that it has the following aldehyde concentrations: - 2-methylpropanal between 0.5 and 1.5, preferably about 1.0 pg / 100 g, - 2-methylbutanal between 0.1 and 1 1, preferably about 0.6 pg / 100 g, 3-methylbutanal between 0.25 and 0.45, preferably about 0.35 pg / 100 g, hexanaldehyde between 4.2 and 5.2, preferably about 4.70 pg / 100 g, and benzaldehyde between 1000 and 4000, preferably between 2400 and 2800, preferably about 2600 pg / 100 g.
    Usually the yoghurt-like product according to the invention has a total protein content between 3.5 and 4.5% by weight.
    The yoghurt-like product according to the invention also usually has a total fat content between 2 and 4% by weight, preferably between 2.5 and 3.5% by weight, preferably comprising between 0.3 and 0.5% w / w saturated fats, more preferably about 0.4% by weight of saturated fats, about between 0.9 and 1.1% by weight of monounsaturated fats, more preferably of about 1.0% by weight of monounsaturated fats and between 1.3 and 1.4% by weight of unsaturated fats, more preferably about 1.4% by weight of polyunsaturated fats.
    The yoghurt-like product according to the invention also usually has a total carbohydrate content of between 2 and 4% by weight, preferably between 2.5 and 3.5% by weight, preferably comprising between 2.0 and 2.3% by weight of mono- and disaccharides, more preferably of about 2.2% by weight of mono- and disaccharides and between 0.9 and 1.1% by weight of fibers, more preferably about 1.1% by weight of fibers.
    The products of the invention are further characterized in that they have an ivory color or ivory white color. Such a color is generally associated with natural foods and in particular with yoghurt or drinking yogurt or their plant-based alternatives in the "natural" section of the fermented products category.
    The products of the invention usually have the following Lab color values after production: L between 80 and 83, a between -1 and 2, b between 13 and 8. This color remains fairly stable during the life of the product, but the b- component can drop into cooling after 7 weeks to between 9 and 8.
    The products of the invention are further characterized in that they have a viscosity, expressed as a Bostwick value (movement of the product in mm, 20 seconds after 'opening the gate', measured at 7 ° C) between 50 and 75 mm (1 day after production (refrigerated storage)) and between 30 and 55 mm (3 weeks after production (refrigerated storage)).
    Method for manufacturing a vegetable-fermented product based on almonds
    Another aspect of the invention relates to a method for manufacturing a vegetable fermented product, comprising the following steps: a) fermenting soy milk, b) providing a paste of unroasted, preferably blanched almonds, and c) mixing the almond paste with the fermented soy milk.
    The steps of this method will be further explained in the following paragraphs.
    As used herein, the term "soy milk" refers to a beverage made from soybeans. This is usually an aqueous dispersion, including soybean protein and oil.
    In the methods of the invention, any soy milk prepared by a known method can be used. A method for preparing soy milk generally comprises hydrating whole or defatted soy beans by, for example, soaking in water, heating, comminuting to obtain a suspension, and removing the okara (soy pulp fiber) from the soy milk by a process such as filtration. For example, it is possible to use a soy milk preparation known under the name "tonyu" for the manufacture of the fermented product of the invention. Tonyu is made from whole soybeans and is the subject of an AFNOR standard (NF V 29-001). In short, to obtain tonyu, soybeans are uncovered and then mixed with water and crushed warm. The crushed product is separated after settling, to separate the solid residue, also called "okara", from the soy milk that forms the tonyu.
    Formulation of the soy milk
    Optionally, the method may further comprise a step of formulating the soy milk prior to fermentation.
    For example, a carbon source can be added to the soy milk. As used herein, the term "carbon source" refers to any compound that can be used by the bacterium as a source of carbon for growth and / or metabolism of the bacterium. Said carbon source can be used by the bacteria, thereby stimulating (e.g. accelerating) the fermentation process. Non-limiting examples include carbohydrates, e.g. monosaccharides such as glucose or fructose, sucrose, disaccharides, oligosaccharides, acids, alcohols, aldehydes, ketones, amino acids and peptides. Preferably a carbohydrate is added, more preferably sugar and / or fructose. The addition of a carbon source is particularly desirable if the amount of carbohydrates naturally present in the soy milk is too small. The amount of carbohydrates added depends on the type. When sugar (sucrose) is used, an amount of e.g. 2 to 3% by weight is usually added.
    Minor amounts of edible organic acids, e.g. citric acid, lactic acid or their salts, e.g. sodium citrate, may be added to the soy milk to lower the pH value. The final pH value should preferably be in the range between 6 and 7, and more preferably be about pH 6.5.
    Step a) Fermenting soy milk
    The step of fermenting the soy milk may include inoculating the soy milk with a bacterial culture and fermenting it.
    In the methods of the invention, any conventional process for fermenting soy milk can be used, such as, for example, the soy milk fermentation process disclosed in EP-A2-0521331.
    Soy milk is usually fermented with lactic acid bacteria. The lactic acid bacterium can be from any lactic acid producing strain, preferably a lactic acid producing strain belonging to a genus selected from the group comprising Lactobacillus sp., Streptococcus sp., Lactococcus sp., Leuconostoc sp., Bifidobacterium sp. and Pediococcus sp, such as a lactic acid-producing strain belonging to a species selected from the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus lactis, Streptococcus durans, Streptococcus thermans, Bocobocifium, Boccococcus thermophilus, Boccococcus thermophilus, Lisococumcium Bifidobacterium infantis and Bifidobacterium animalis. These lactic acid bacteria can be used alone or in combination. Preferably, the bacterial culture comprises a Streptococcus thermophilus strain.
    The bacterial culture can be inoculated as living bacteria or in a deep-frozen or freeze-dried state. If the bacterial culture is inoculated in the form of live bacteria, an amount of starting culture can be prepared which can then be added directly to the soy milk.
    The amount of inoculum can range from 10 3 to 10 9 CFU / ml, depending on the type of inoculum used and the temperature and duration of fermentation.
    The fermentation temperature and the fermentation time can be appropriately selected depending on the type of lactic acid bacterium that will be used. Every bacterial culture has its optimal growing conditions and usually an attempt is made to create these conditions. Usually the fermentation is carried out at temperatures between 15 ° C and 45 ° C for a period of 3 to 24 hours. In general, the fermentation is allowed to continue until the acidity of the fermentation mixture has reached a pH of less than 4.7 or 4.6.
    Fermentation can be performed with any conventional device or fermentation tank or vessel for conventional fermentation of e.g. cow milk.
    Step b) Provide a paste of unroasted, preferably blanched, almonds
    In preferred embodiments of the methods of the invention, step b) comprises the following: b1) blanching the almonds, b2) optionally drying the blanched almonds to a moisture content between about 4% and about 7%, preferably between 5% and 6 %, such as up to about 5.5%, and b3) comminuting the blanched almonds or the dried blanched almonds to make an almond paste, preferably an almond paste with a volume weighted average particle size (D [4.3]) of less than 30 p.m.
    As noted above, the almonds used in the products and methods of the invention are not roasted. This means that the methods indicated herein do not include a dry heating step at temperatures above 120 ° C before the almonds are comminuted.
    Blanching of almonds
    Blanched almonds are also preferably used in the products and methods of the invention. As used herein, the term "blanching" refers to the process of removing the film or sheet of peeled almonds by means of a moist heat treatment, usually by dipping the almonds in boiling water. The skin of the almond becomes soft due to the treatment with boiling water and can be easily removed.
    Blanching of the tonsils can be achieved using available devices and known techniques for blanching tonsils, for example, but not limited to, by using a blanching machine, such as the blanching machine from Maseto Technologies.
    In embodiments, the blanching step is performed for a period between about 2 minutes to about 10 minutes at between about 100 ° C and 120 ° C, preferably between about 5 minutes and about 10 minutes at about 100 ° C, more preferably for about 5 min at about 100 ° C, in boiling water.
    Drying almonds (optional)
    Preferably, after blanching the almonds, a drying step is performed to reduce the moisture content of the almonds. Said drying step reduces the risk that fungi or yeasts or bacteria will grow on the blanched almonds and thus prolong the shelf life of the blanched almonds. In addition, the capacity of further processing steps advantageously increases when the blanched almonds are dried, compared to un-dried blanched almonds with a higher moisture content.
    Preferably, the blanched almonds are dried until they have a moisture content between about 4% and about 7%, preferably between about 5% and about 6%, such as about 5.5%.
    Drying is usually carried out by dry heating the almonds at elevated temperatures. Preferably, the drying step is carried out between approximately 80 ° C and approximately 100 ° C, preferably between approximately 80 ° C and approximately 95 ° C, more preferably between approximately 80 ° C and approximately 90 ° C, such as at approximately 90 ° C . The duration of said heat treatment is inversely proportional to the heating temperature. In essence, the heat treatment should be sufficient to sufficiently reduce the moisture content of the almonds, but not so high that the almonds are roasted.
    In embodiments, the drying step is performed by the blanched almonds for a period between about 30 minutes and about 3 hours at about 80 ° C, for a period between about 20 minutes and about 2 hours, preferably for a period of about 90 minutes, at approximately 90 ° C for a period between approximately 10 minutes and approximately 1 hour to approximately 95 ° C.
    Crushing almonds
    The methods disclosed herein include comminuting (optional, but preferably dried) blanched, unroasted almonds to an almond paste with a suitable particle size, preferably an almond paste with a volume weighted average particle size (D [4.3]) of less than 30 p.m. Optionally, other ingredients may be added before or during this crushing step, preferably powdered or oil-soluble ingredients (e.g., emulsifiers).
    As used herein, the term "crushing" means the process of crushing almonds into particles with a sufficiently small particle size.
    Preferably, grinding is carried out in various cutting and / or grinding steps. The dimensions of the almonds can be roughly reduced in a first step, e.g. by cutting (e.g. in a Stephan slicer) or by grinding (e.g. in a ball mill or bead mill), resulting in a first almond paste in which only a portion released from the oil. In a second dry crushing step, the particle size can be further reduced so that almost all almond cells are broken and the almond content is released, which mainly consists of almond oil. This can be achieved by grinding (e.g. in a ball mill). The resulting average particle size (D [4.3]) is usually less than 30 µm.
    Crushing the almonds can be achieved using available devices and known techniques for producing almond pastes, for example, but not limited to, by using a Stephan cutting machine, a Bühler cutting mill type SCS-4, a ball mill, such as a Beater Blade Mill N40, or the like or any combination thereof.
    Step c): Mixing
    In a further step of the methods as indicated herein, the paste of unroasted, preferably blanched almonds is mixed with the fermented soy milk product.
    Optionally, one or more additional ingredients selected from the group comprising: stabilizers, antioxidants, acidulants, sweeteners, flavors, health-related supplements, and salts can be mixed with the fermented soy milk product.
    These additional ingredients can be mixed with the almond paste prior to, simultaneously with or after addition of the fermented soy milk product or they can be mixed with the fermented soy milk product before adding the almond paste.
    Mixing can be carried out using, for example, a high shear mixer, a lab mixer, a liquiverter, a rotor-stator type mixer, a blender, etc.
    Step d): Heat treatment
    The fermented product can then optionally be pasteurized or sterilized for as long as necessary to achieve the desired pasteurization or sterilization value, resulting in a product with a longer shelf life. Therefore, in a subsequent step of the processes as indicated herein, the product can be subjected to heat treatment.
    Preferably, the product is subjected to a heat treatment ultra-high temperature - short time (UHT-ST) or ultra-high temperature (UHT), also abbreviated to UHT treatment or UHT. The terms "UHT-ST treatment", "UHT treatment" and "ultra-high temperature processing" are synonymous and refer to sterilizing food by heating it for an extremely short period of time, preferably between 1 and 10 seconds , to a temperature higher than 135 ° C, such as for example at a temperature between 140 ° C and 150 ° C, which is the temperature necessary to kill any bacteria or spores present.
    Step e): Packaging
    The end product can finally be packaged in any type of container, bottle or package. Non-limiting examples are, for example, Tetrapak® cardboard packaging, plastic, PET, or glass barrels, cans or bottles, for distribution and sale to consumers.
    The present invention will be further described with reference to the examples below. It will be understood, however, that these examples are merely illustrative of the invention and in no way constitute a limitation thereof.
    EXAMPLES
    Example 1: Preparation of a paste of blanched, unroasted almonds
    A paste of blanched, unroasted almonds was prepared according to the method of the invention.
    In particular, the peeled almonds were cleaned and sorted to remove all foreign objects, damaged and broken almonds and loose fleece.
    The almonds were then blanched in a blanching machine (Maseto). The almonds were first heated at 100 ° C for 5 minutes in boiling water to soften the membranes and then remove them with rubber rollers.
    After blanching, the almonds were dried for 90 minutes at 90 ° C. This reduced the moisture content from around 12% to around 5.5%.
    The dried blanched almonds were then first coarsely crushed in a first mill (Dr.-Ing. Bauermeister GMBH) to a size of less than 100 µm, followed by milling in a ball mill (Beater Blade Mill N40) to a size of less than 30 pm
    Finally, the pasta from blanched unroasted almonds was packed in cans.
    Example 2: Preparation of a yoghurt-like product based on soy and almonds
    A yoghurt-like product based on almonds according to the invention was prepared as follows:
    Soy milk (Provamel, Alpro-Wevelgem, Belgium) was supplemented with sucrose, citric acid and sea salt (formulated soy milk). To 8000 ml soy milk, with a fat content of 184 g, a protein content of 320 g, a total sugar content of 64 g and a pH of 7.2, sucrose was added, bringing the total carbohydrate content to 300 g, plus citric acid reduce the pH to about 6.5 and small amounts (about 5 g) of sea salt.
    The formulated soy milk was fermented at 43 ° C with a conventional yogurt culture comprising Streptococcus thermophilus and Lactobacillus bulgaricus until the pH was 4.5.
    After fermentation, the fermented soy milk product (white mass) was cooled to 10 ° C and mixed with an almond paste in a ratio of 98.7% by weight of white mass / 1.3% by weight of almond paste. Some additional ingredients were added to the mixture such as tricalcium citrate, pectin, sodium citrate, citric acid, flavor, antioxidants (tocopherol-rich extract, ascorbyl palmitate) and vitamins (B12, D2, E).
    The final product in this example contains: water, husked soybeans (7.8% by weight), sugar (2.2% by weight), almonds (1.3% by weight), tricalcium citrate, stabilizer (eg pectin), acid regulators (e.g. sodium citrate, citric acid), flavor, sea salt, antioxidants (e.g. tocopherol-rich extract, ascorbyl palmitate), yogurt cultures (e.g. Streptococcus thermophilus, Lactobacillus bulgaricus) and vitamins (B12, D2, E).
    The composition of such an end product: the total protein content was about 3.88% by weight, the total carbohydrate content was about 3.06% by weight, of which about 2.18% by weight was mono- and disaccharides and about 1.06% by weight % soluble and insoluble fiber, the total fat content was about 2.81%, of which about 0.41% saturated fat, about 0.99% monounsaturated fat and about 1.41 % by weight of polyunsaturated fat.
    Example 3: Determination of aldehydes (acetaldehyde, 2-methylpropanal, 2-methylbutanal, 3-methylbutanal, diacetyl, hexanaldehyde, furfural, methional, benzaldehyde and phenylacetaldehyde) in the yoghurt-like product based on soy and almonds by means of HeadSpraction Solid Phase MicroExtction (HS-SPME) and gas chromatography-mass spectrometry (GasChromatography-MassSpectrometry or GC-MS)
    Preparation of sample 4 mL of the yoghurt-like product based on soy and almonds (the sampled product) from Example 2 was placed in a CombiPal extraction vial and deuterated benzaldehyde was added as an internal standard (concentration in the extraction vial was 1 pg / L). The extraction vial was sealed with a magnetic bimetal crimp cap with a silicone / Teflon septum.
    Extraction
    The selective extraction of aldehyde from the sampled product via HS-SPME is based on loading the extraction fiber with derivatizing agent PFBOA [o- (2,3,4,5,6-pentafluorobenzyl) -hydroxylamine] and was carried out in an automated manner by applying a CombiPal autosampler (CTC Analytics, Zwingen, Switzerland).
    Some details: Extraction fiber: 65 pm PDMS / DVB (Supelco, Bellefonte, PA, USA). Loading the extraction fiber with PFBOA: 10 minutes at 30 ° C. Extraction and derivatization of the aldehydes: 30 minutes at 50 ° C. Agitator (autosampler): 250 revolutions per minute.
    Details and conditions GC-MS GC: Ultra Trace gas chromatograph (Interscience, Louvain-la-Neuve, Belgium). Thermal desorption of derivatized aldehydes: split / splitless injector, 250 ° C, 3 minutes, split ratio: 1/10. Capillary column: RTX-1 (Restek Corporation, Bellefonte, PA, USA). Oven program: 50 ° C (2 minutes at 50 ° C), temperature increase speed: 6 ° C / minute, final temperature: 250 ° C. MS: Dual Stage Quadrupool (DSQII, Interscience, Louvain-la-Neuve, Belgium); electron ionization (E1: 70 eV); source temperature: 240 ° C; electron multiplier: 1445 V; selected ion monitoring: m / z = 181; SIM width: 1.0; residence time: 100 ms.
    Quantitative determination of aldehvdes
    Known concentrations of aldehyde reference components (e.g., benzaldehyde) were subjected to the same extraction and detection procedure as the sampled product. To perform a quantitative determination of benzaldehyde in the sampled product, an external 8-point calibration curve (concentration range: 50 to 1500 pg aldehyde reference component per L mQ water) was realized (X-axis: concentration of benzaldehyde; Y-axis: surface benzaldehyde divided by surface internal standard).
    Results
    Measured aldehyde levels in the sampled product (pg per 100g): 2-methylpropanal 1.04 2-methylbutanal 0.60 3-methylbutanal 0.34 hexanaldehyde 4.70 benzaldehyde 2602.
    Example 4: Determination of pyrazines (2,6-dimethylpyrazine; 2-ethyl-3-methylpyrazine; and 2-ethyl-3, (5 or 6) dimethylpyrazine) in the yoghurt-like product based on soy and almonds via HeadSpace Solid Phase MicroExtraction (HS-SPME) and gas chromatography-mass spectrometry (GasChromatography-MassSpectrometry or GC-MS)
    Preparation of the sample 10 ml of the yoghurt-like product based on soy and almonds (sampled product) from Example 2 were pipetted into a CombiPal extraction vial containing 2.0 g of NaCl (pro analysis NaCl, Merck, Darmstadt, Germany). 20 µL n-Dodecane (26.22 pg / mL; Sigma-Aldrich, St. Louis, MO, USA) was added as an internal standard, as a control for the extraction. The extraction vial was then immediately sealed with a magnetic bimetallic crimp cap with silicone / Teflon septum.
    Extraction
    Extraction of the volatile components was performed via HS-SPME and was automated by means of a CombiPal autosampler (CTC Analytics, Zwingen, Switzerland).
    Some details: Extraction fiber: 65 pm PDMS / DVB (Supelco, Bellefonte, PA, USA). Extraction time and temperature: 60 minutes at 80 ° C. Agitator (autosampler): 250 rpm.
    Details and conditions GC-MS GC: Ultra Trace gas chromatograph (Interscience, Louvain-la-Neuve, Belgium). Thermal desorption: 250 ° C, 3 minutes, splitless injection. Capillary column: RTX-1 (Restek Corporation, Bellefonte, PA, USA).
    Oven program: 40 ° C (3 minutes at 40 ° C), speed of temperature increase: 6 ° C / minute, final temperature: 250 ° C MS: Dual Stage Quadrupool (DSQI, Interscience, Louvain-la-Neuve, Belgium); electron ionization (E1: 70 eV); source temperature: 240 ° C; electron multiplier: 1400 V; Full Scan detection (40250), 3.5 scans / s; selected ion monitoring: m / z = 108, 121, 122, 136; SIM width: 1; residence time: 100 ms.
    Semi-quantitative determination of pyrazines
    Known concentrations of pyrazine reference components (2,6-dimethylpyrazine (96 pg / L), 2-ethyl-3-methyl pyrazine (40 pg / L) and 2-ethyl-3 (5 or 6) -dimethyl pyrazine (120 pg / L) ) were subjected to the same extraction and detection procedure as the sample. Semi-quantitative concentrations of pyrazines in the samples were determined according to the following: CX = CRC. Αχ / Arc (Cx: pyrazine concentration to be determined; CRC: pyrazine reference component concentration;
    Ax: pyrazine peak zone to be determined; ARC: peak zone of the pyrazine reference component). Peak zones were determined based on extract of m / z = 108 (2,6-dimethylpyrazine); m / z = 121.122 (2-ethyl-3-methylpyrazine); m / z = 136 [2-ethyl-3, (5 or 6) -dimethylpyrazine] from the SIM chromatogams.
    Results
    No observable pyrazines were found in the sampled product of Example 2.
    Example 5: Sensory and mechanical properties:
    The following parameters or sensory characteristics were tested for the product of Example 2
    Results:
    The viscosity of the products obtained in Example 2 was further evaluated. The yoghurt-like products have a viscosity, expressed as a Bostwick value (movement of the product in mm, 20 sec after 'opening the gate', measured at 7 ° C), between 50 and 75 mm (1 day after production (cooled) storage)) and between 30 and 55 mm (3 weeks after production (refrigerated storage)).
    The color of the yoghurt-like product obtained in Example 2 was also determined on the basis of Lab values: - L: between 80 and 83, - a: between -1 and 2, - b: between 8 and 13.
    In production, the b value was in the range between 12-13, but after 7 weeks of refrigerated storage, the b value dropped to 8-9.
    权利要求:
    Claims (16)
    [1]
    CONCLUSIONS
    Vegetable fermented product with a concentration of pyrazines of less than 30 ppb, comprising: - approximately 97.5 to 99.5% by weight of fermented soy milk, and - approximately 0.5 to 2.5% by weight of unroasted almond paste.
    [2]
    The product of claim 1, comprising a paste of blanched, unroasted almonds.
    [3]
    Product according to claim 1 or 2, with an ivory color or ivory white color, with the following Lab color values: - L: between 80 and 83, - a: between -1 and 2, - b: between 8 and 13.
    [4]
    Product according to any of claims 1 to 3, characterized in that it has a benzaldehyde concentration between 1000 and 4000 pg / 100 g, preferably between 2000 and 3000 pg / 100 g, most preferably between 2400 and 2800 pg / 100 g.
    [5]
    Product according to any of claims 1 to 4, being a yoghurt-like product with a total protein content between 3.5 and 4.5% by weight.
    [6]
    Product according to any of claims 1 to 5, being a yoghurt-like product with a total fat content between 2 and 4% by weight.
    [7]
    Product according to any of claims 1 to 6, being a yoghurt-like product with a total carbohydrate content between 2 and 4% by weight.
    [8]
    Product according to any of claims 1 to 7, with a sucrose content of between 0.5 and 3% by weight, preferably between 0.5 and 2.5% by weight.
    [9]
    A product according to any of claims 5 to 8, being a yoghurt-like product with a viscosity, expressed as a Bostwick value, between 30 and 75.
    [10]
    Product according to any of claims 1 to 4 or 8, being a yoghurt-like beverage with a total protein content between 2 and 3.5% by weight, with a total fat content between 1 and 3% by weight and a total carbohydrate content between 1 and 3 % by weight.
    [11]
    A product according to any of claims 1 to 10, comprising one or more ingredients selected from the group comprising: calcium sources (e.g. tricalcium phosphate), stabilizers (e.g. pectin), antioxidants (tocopherol-rich extract and / or ascorbyl palmitate), acid regulators (e.g. sodium citrate and / or citric acid), sweeteners, flavors, vitamins (e.g. B12, D2 and / or E), health-related supplements, and salts (e.g., sea salt).
    [12]
    The product of any one of claims 1 to 11, comprising calcium in a concentration of about 120 ppm.
    [13]
    A method of manufacturing a vegetable fermented product comprising the following steps: a) fermenting soy milk, b) providing a paste of unroasted, preferably blanched almonds, and c) mixing the almond paste with the fermented soy milk in a ratio of 97.5 to 99.5% by weight of fermented soy milk to about 0.5 to 2.5% by weight of almond paste.
    [14]
    A method according to claim 13, wherein step b) comprises the following steps: b1) blanching unroasted almonds, and b2) comminuting the blanched almonds to obtain a paste of blanched, unroasted almonds, preferably an almond paste with a volume weighted average particle size of less than 30 µm.
    [15]
    The method of claim 14, wherein the blanched, unroasted almonds are dried after blanching until they have a moisture content between about 4% and about 7%, preferably between about 5% and about 6%, for crushing.
    [16]
    A method according to any of claims 13 to 15, wherein in step c) one or more ingredients selected from the group comprising: calcium sources, stabilizers, antioxidants, acid regulators, sweeteners, flavors, vitamins, health-related supplements, and salts, are mixed with the fermented soy milk.
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    同族专利:
    公开号 | 公开日
    ES2741554T3|2020-02-11|
    BE1022671A1|2016-07-13|
    EP3042567B1|2019-06-12|
    EP3042567A1|2016-07-13|
    BE1022671B9|2018-11-14|
    引用文献:
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    US20030031756A1|1997-11-28|2003-02-13|Compagnie Gervais Danone|Method for preparing food products by fermenting soy milk with streptococcus thermophilus|
    EP1749448A1|2004-04-30|2007-02-07|Consejo Superior de Investigaciones Cientificas|Product which is fermented without lactose from a shake comprising non-vegetable dried fruits and/or orgeat|
    EP2476317A1|2011-12-29|2012-07-18|Alpro Comm. VA|Almond drinks and methods for their production|
    EP0521331A3|1991-06-19|1993-01-13|N.V. Vandemoortele International|Soy milk fermentation process|
    EP2695522A1|2012-09-28|2014-02-12|Alpro Comm. VA|Fermented soy milk products|WO2021028725A1|2019-08-09|2021-02-18|Compagnie Gervais Danone|Fermented plant-based probiotic compositions and processes of preparing the same|
    法律状态:
    2018-12-13| FG| Patent granted|Effective date: 20160713 |
    优先权:
    申请号 | 申请日 | 专利标题
    BE20155010A|BE1022671B9|2015-01-10|2015-01-10|Vegetable yoghurt-like products and methods to produce them|BE20155010A| BE1022671B9|2015-01-10|2015-01-10|Vegetable yoghurt-like products and methods to produce them|
    ES16150774T| ES2741554T3|2015-01-10|2016-01-11|Products similar to vegetable yogurt and methods to produce them|
    EP16150774.4A| EP3042567B1|2015-01-10|2016-01-11|Vegetable yoghurt-like products and methods for producing these|
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