Dairy product analogs and processes for making same
Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation. Thereafter, the plant-based yogurt formulation may be used to manufacture a plant-based yogurt analog comprising the steps of: a) heating a plant-based yogurt mixture at for a first pre-determined amount of time while stirring; b) allowing the mixture to cool; c) adding yogurt cultures to the resultant mixture; and d) incubating the resultant mixture for a second pre-determined amount of time to produce a plant-based yogurt analog.
1. A cultured dairy-free plant-based yogurt analog comprising between 1% to 10% by weight of a plant protein from a single plant, wherein the single plant is pea, and wherein the percentage of lactic acid in the plant-based yogurt analog is between 0.25% and 1.15% by weight.
2. The dairy-free plant-based yogurt analog of claim 1 , wherein the percentage of protein in the plant-based yogurt analog is between 1.9% and 2.1% by weight and the percentage of lactic acid in the plant-based yogurt is greater than or equal to 0.35% by weight.
3. The dairy-free plant-based yogurt analog of claim 1 , wherein the percentage of protein in the plant-based yogurt analog is between 3.9% and 4.1% by weight and the percentage of lactic acid in the plant-based yogurt is greater than or equal to 0.55% by weight.
4. The dairy-free plant-based yogurt analog of claim 1 , wherein the percentage of protein in the plant-based yogurt analog is between 5.9% and 6.1% by weight and the percentage of lactic acid in the plant-based yogurt is greater than or equal to 0.75% by weight.
5. The dairy-free plant-based yogurt analog of claim 1 , wherein the percentage of protein in the plant-based yogurt analog is between 7.9% and 8.1% by weight and the percentage of lactic acid in the plant-based yogurt is greater than or equal to 0.95% by weight.
6. The dairy-free plant-based yogurt analog of claim 1 , wherein the plant-based yogurt analog further comprises between 1% to 10% of a carbohydrate.
7. The dairy-free plant-based yogurt analog of claim 1 , wherein the plant-based yogurt analog further comprises between 0.5 to 8% by weight of an oil.
8. The dairy-free plant-based yogurt analog of claim 1 , wherein the plant-based yogurt analog further comprises between 0.05% to 0.3% by weight of an emulsifier.
9. The dairy-free plant-based yogurt analog of claim 1 , wherein the plant-based yogurt analog further comprises between 0.0% to 1% by weight of a complex amino acid mixture.
10. The dairy-free plant-based yogurt analog of claim 1 , wherein the plant-based yogurt analog further comprises one or more of the following niacin, riboflavin, yeast extract, l-methionine, l-serine, l-threonine.
11. The dairy-free plant-based yogurt analog of claim 1 , wherein the plant-based yogurt analog further comprises between 0.1% to 1% by weight of a buffer agent.
12. The dairy-free plant-based yogurt analog of claim 1 , wherein the cultured plant-based yogurt analog comprises a yogurt culture consisting of at least one bacterium selected from the group consisting of Lactobacillus spp, Streptococcus spp , and both Lactobacillus spp and Streptococcus spp.
13. The dairy-free plant-based yogurt analog of claim 1 , comprising between 1% to 5% by weight of the plant protein.