Process for preparing shelf-stable plant-based fermented dairy drink analogues and shelf-stable plant-based fermented dairy drink analogues thereof

• Main Authors: ROHART, Anne, MARTINET, Virginie
• Format: Patent
• Language: English
• Published: 16.03.2023
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A process for preparing a shelf-stable plant-based fermented dairy drink analogue is disclosed. A plant-based food composition comprising a hydrophilic liquid, a fermentable sugar and from 0.5wt% to 3.4wt% of plant proteins is first provided. Thereafter, the plant-based food composition is homogenized and heat treated. The heat-treated and homogenized plant-based food composition is then inoculated with at least one starter culture. The inoculated plant-based food composition is afterwards fermented until reaching a pH from 3.0 to 5.0 to obtain a plant-based fermented dairy drink analogue. Finally, the obtained plant- based yogurt analogue undergoes a second heat treatment to obtain a shelf-stable plant- based fermented dairy drink analogue. A shelf-stable plant-based fermented dairy drink analogue obtained by such a process and a food product comprising said plant-based fermented dairy drink analogue are also disclosed.