TECHNICAL FIELD

The present invention relates generally to the field of fermented plant composition. For example, the present invention relates to a process for preparing a fermented plant composition and to fermented plant composition thereof.

BACKGROUND OF THE INVENTION

Lipid oxidation is a strong limitation in food products generating off tastes and off flavors.

Oilseeds such as hemp seeds are rich in lipids, including polyunsaturated fatty acids (PUFAs) such as omega 3 fatty acids.

Oil bodies are a natural form of lipid storage in plants mainly from oil seeds, including hemp seeds. They have a spherical structure, and a unique combination of proteins, lipids, and phospholipids. This unique structure is protecting lipids from oxidation and it has a stable emulsion character.

Oil bodies can be used to protect polyunsaturated fatty acids (PUFAs) such as omega 3 fatty acids. However, plant oil bodies extracted after oilseed processing have relatively weak electrostatic repulsion between them which makes them physically unstable and limits their application in many foods. In addition,

Various types of components have been added to oil body preparations to improve their stability. Iwanaga et al, J. Agric. Food Chem. 56: 2240-2245 (2008) reported that pectin- coated oil bodies have similar or improved stability compared to uncoated oil bodies. WO 2017/066569 relates to an oil body composition containing oil bodies of different D50 size distribution from two different sources. The oil bodies are prepared separately and then combined to have the oil bodies preparation containing oil bodies of different size distribution. It is proposed to use preservatives to stabilize the oil body preparation.

Fermented plant-based dairy analogues are appreciated by consumers. However, consumers increasingly search for fermented options that can be used as dairy analogues that have an excellent nutritional value profile while retaining a pleasant sensory profile, including a pleasant taste.

To reply to consumers' need, there are interests in improving the fat profile of fermented plant-based dairy analogues. In particular, an opportunity to achieve this would lie in improving the amount of polyunsaturated fatty acids (PUFAs), in particular omega 3 fatty acids in such analogues. This may be achieved by the use of oilseeds, e.g. hemp seeds, as raw material.

However, there are challenges to maintain the stability of the fatty acids from oilseeds, such as hemp seeds and to retain a pleasant sensory profile over shelf life in fermented plantbased dairy analogues.

Oil bodies have a fragile structure. The processes for producing fermented plant-based dairy analogues generally comprise mechanical, heat treatment and fermentation steps that tend to render oil bodies unstable. The oil body instability involves the release of free fat which is more prone to chemical and physical instability. In particular, free fat is more sensitive to oxidation. This leads to fermented plant-based dairy analogues with unsatisfactory sensory attributes, including appearance of rancid/oxidized notes in mouth over the shelf life due to fat oxidation.

Moreover, starting from integral oilseeds for the preparation of fermented plantbased dairy analogues also involves sensory and manufacturing challenges.

Hence, there remains a need to provide a fermented plant composition, in particular plant-based dairy analogue, starting from integral oilseeds that retains a pleasant sensory profile, including good taste and texture, over the shelf life. It is desirable that the stability of fat is maintained over the process and shelf life through natural and clean-label solutions.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

SUMMARY OF THE INVENTION

The object of the present invention is to improve the state of the art, and in particular to provide process for preparing a fermented plant composition and to provide fermented plant compositions that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

A first aspect of the invention proposes a process for preparing a fermented plant composition, said process comprising the steps of: a) soaking at least one integral oilseed in an aqueous liquid, preferably water, to form a suspension, b) milling the suspension in presence of at least one plant flour to form a slurry, c) optionally, mixing the slurry with a plant protein material, d) homogenizing the slurry, e) heat-treating the slurry, f) Inoculating the slurry with a starter culture, g) fermenting the slurry until reaching a pH of less than 4.7 to obtain a fermented plant composition containing oil bodies, h) optionally, heat-treating the fermented plant composition containing oil bodies.

A second aspect of the invention proposes a fermented plant composition which is obtainable or obtained by the process of the first aspect of the invention.

A third aspect of the invention proposes a fermented plant composition which has a pH of less than 4.7w.%, which comprises at least one oilseed material and at least one plant flour, which has a total protein content of at least 0.5wt% and a total fat content of at least 0.3wt%.

It has been discovered that the process of the invention provides a fermented plant composition prepared from integral oilseeds that retains a pleasant sensory profile, including good taste and texture, over the shelf life. In particular, the co-milling of oilseeds in presence of only a plant flour significantly improves the sensory of the fermented plant composition. In particular, such a co-milling improves the stability of fat and limits the appearance of rancid/oxidized notes in the fermented plant composition.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 shows the particle size distribution of non-co-milled sample, HO co-milled sample and all-in-one sample of example 1. Figure 2 shows the microscopy image of shelf-stable HObis co-milled sample of example 6.

Figure 3 shows another microscopy image of shelf-stable HObis co-milled sample of example 6.

DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the word "about" should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges should be understood to include each integral integer within the range.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

As used herein, "about" is understood to refer to numbers in a range of numerals. In one embodiment, "about" refers to a range of -30% to +30% of the referenced number. In one embodiment, "about" refers to a range of -20% to +20% of the referenced number. In one embodiment, "about" refers to a range of -10% to +10% of the referenced number. In one embodiment, "about" refers to a range of -5% to +5% of the referenced number. In one embodiment, "about" refers to a range of -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole or fractions, within the range.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

When a composition of product or ingredient is described herein in terms of wt% (weight percent), this means wt% of the total recipe of the related product or ingredient, unless indicated otherwise. For example, ingredient B comprises xwt% of component b means that ingredient B comprises x% of component b by weight of ingredient B. Likewise, product C comprises ywt% of ingredient B means that product C comprises y% of ingredient B by weight of product C.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. As used herein, the term "fermented plant-based dairy analogue" refers to a fermented edible food product which comprises ingredients of plant origin, which is free from dairy and which mimics the texture and the appearance of a fermented dairy product, such as yogurts. In a preferred embodiment, such a fermented edible food product is also free from soy.

As used herein, the term "aqueous liquid" refers to a liquid comprising at least 50% of water.

As used herein, the term "mechanical disruption" can be, for example, grinding, micronisation, milling such as dry or wet milling.

As used herein, the term "integral oilseed", it is understood an oilseed which is intact and has not undergone any step of mechanical disruption and/or fractionation to remove fibers, carbohydrates and/or proteins. An integral oilseed comprises the germ and the endosperm, optionally the bran and the hull. Preferably, an integral oilseed comprises the germ, the endosperm, and the bran, and optionally the hull. More preferably, an integral oilseed comprises the germ, the endosperm, the bran, and the hull. In particular, an integral oilseed is not oilseed flour, oilseed protein concentrate and oilseed plant protein isolate. For avoidance of doubt, the term "integral oilseed" does not exclude an oilseed which has undergone a step of removal of bran and/or hull.

As used herein, the term "plant protein concentrate" refers to a plant composition comprising a plant protein content from 50wt% to 79.9wt%.

As used herein, the term "plant protein isolate" refers to a plant composition comprising a plant protein content from 80.0wt% to 99.0wt%.

In a first aspect, the invention relates to a process for preparing a fermented plant composition.

In a preferred embodiment, the fermented plant composition is a fermented plantbased dairy analogue. The fermented plant-based dairy analogue may be a plant-based yogurt analogue, a plant-based kefir analogue, a plant-based fermented milk analogue, a plant-based fresh cheese analogue, a plant-based sour cream analogue, a plant-based spreadable cheese analogue, a plant-based skyr analogue, a plant-based quark analogue or a combination thereof. More preferably, the fermented plant-based dairy analogue is a plant-based yogurt analogue. The fermented plant composition may be chilled or shelf-stable. By "chilled", it is understood a fermented plant composition which has a shelf-life of several days when stored under chilled conditions. The term "chilled conditions" refers to temperatures ranging from 2°C to 14°C, preferably from 2°C to 10°C, more preferably from 4°C to 8°C. In particular, a chilled fermented plant composition has a shelf-life of at least 25 days, preferably of at least 30 days when stored under chilled conditions. These storage temperatures relate to the storage of the composition before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the composition under the same chilled conditions until consumption, for example in a refrigerator.

By "shelf-stable", it is understood a fermented plant composition which has a shelf-life of several months when stored under ambient conditions. This also generally applies when it is stored under chilled conditions. The term "ambient conditions" refers to temperatures ranging from 15°C to 25° C, preferably from 20°C to 22°C. Especially, a shelf-stable fermented plant composition has a shelf-life of at least 3 months, preferably of at least 6 months when stored under ambient conditions. These storage temperatures relate to the storage of the composition before being commercially obtained by an end consumer. Generally, the end consumer is advised to store the composition under the same ambient conditions until consumption, for example in a shelf at room temperature.

In a preferred embodiment, the fermented plant composition is free from soy and/or nut.

The process comprises a step a) of soaking at least one integral oilseed, in an aqueous liquid to form a suspension. The use of integral oilseeds instead of refined ingredients, e.g. oilseed protein concentrate, allows to retain the major part of the components of the seeds, including the fat and oil bodies.

The aqueous liquid may be a buffer, in particular an alkaline buffer. For example, alkaline buffer may be a phosphate buffer or NazCCh buffer, for example NazCC buffer of about 0.05M. Alternatively, the aqueous liquid may be water. Preferably, the aqueous liquid is water.

In a preferred embodiment, the step a) of soaking is performed at 40-110°C, preferably 45-90°C, more preferably 50-90°C, most preferable 75-90°C for at least 5 minutes, preferably at least 15 minutes. The soaking conditions contribute to enhance the viscosity of the fermented plant composition.

The step a) of soaking lasts at most 1 hour, preferably at most 30 minutes, more preferably at most 20 minutes. For example, the step a) of soaking lasts 18 minutes. The weight ratio of integral oilseed to aqueous liquid may be of 1:2 to 1:20, preferably 1:2 to 1:15, more preferably 1:2 to 1:10, most preferably 1:2 to 1:5.

In a preferred embodiment, the integral oilseed is originated from the plant source selected from the list consisting of chia, flax, sunflower, sesame, watermelon, egusi, rapeseed, hemp and combination thereof. Preferably, the integral oilseed is originated from the plant sources selected from the list consisting of chia, flax, hemp and combination thereof. More preferably, the integral oilseed is integral hemp seed.

Typically, the integral oilseed has a protein content between 13 and 30%. For example, chia may have a protein content from 15 to 24%, flax may have a protein content from 20 to 30%, and hemp may have a protein content from 25 to 30%.

Typically, the integral oilseed has a carbohydrate content between 8 and 27%. For example, chia may have a carbohydrate content from 25 to 41%, flax may have a carbohydrate content from 25 to 28%, and hemp may have a carbohydrate content from 25 to 27%.

Flax is an annual plant. Flaxseeds occur in two main varietal colors: brown or yellow. Most of these varieties have similar nutritional characteristics. Flax is rich in omega-3 and other nutrients. It is a source of lignin, protein, and fibers. The flax may have a sugar content of about 1,55 g/lOOg, a fat content about 37 g/lOOg, an omega-3 content about 16%, an omega-6 content about 4,3%, and a saturated fat content about 3,2 g/lOOg.

Chia, Salvia hispanica L., is an annual plant grown commercially for its seed, a food rich in omega-3 fatty acids. Chia genotype are numerous but mainly two varieties exist: black chia and white chia. Their composition can differ (32% oil for Tzotzol (black chia), 27% oil for Iztac II (white chia)). The fat content may be 30-34 g/lOOg. The omega-3 content may be about 17%. The omega-6 content may be about 5%. The saturated fat content may be about 3,3 g/100g.

Hemp is viewed as an eco-friendly and highly sustainable crop. The protein content may be about 30%, the oil content may be about 30%, the fiber (starch) content may be about 25%.

In an embodiment, the integral oilseed may be dehulled integral oilseed and/or integral oilseed with hull.

In a further embodiment, the integral oilseed may be roasted or unroasted.

The integral oilseed is source of omega-3 and/or omega-6. The omega-3 content of the integral oilseed is preferably between 10 and 60% of its oil content. Typically, the omega-6 content of the integral oilseed is between 15 and 65% of its oil content. In some embodiments, the total omega-3 and omega-6 content of the integral oilseed is between 10 and 60% of its total oil content.

The process further comprises the step b) of milling the suspension in presence of at least one plant flour to form a slurry.

The milling of the suspension is performed in presence of at least one plant flour only. In particular, the milling of the suspension is not performed in presence of any components other than the suspension and the plant flour.

It has been shown that the co-milling of oilseeds suspension with plant flour only facilitates the milling of oilseeds and improves the sensory of the resulting fermented plant composition. Without wishing to be bound by theory, it is also believed that the co-milling of oilseeds with plant flour only improves stability of fat from oilseeds over the process and shelf life. In particular, no rancid notes or fishy smell is perceived when milling is performed in presence of plant flour only.

In an embodiment, the integral oilseed and the plant flour are derived from different plant sources. In other words, the plant protein material is different from the integral oilseed.

In a preferred embodiment, the plant flour is cereal flour. The cereal flour is selected from the list consisting of rice flour, rye flour, millet flour, oat flour, wheat flour, spelt flour, barley flour, corn flour, quinoa flour, buckwheat flour or combination thereof. Preferably, the cereal flour is selected from the list consisting of oat flour, rice flour or a combination thereof.

The plant flour may comprise at least 5wt% of proteins, preferably 5wt% to 59.9wt%, more preferably 5wt% to 30wt% protein, most preferably 5wt% to 20wt% protein.

The plant flour may comprise at least 40wt% carbohydrates, preferably 40wt% to 95wt% carbohydrates, more preferably 50wt% to 80wt% carbohydrates.

The mechanical disruption step reduces the particle size of the suspension.

After step b), the obtained slurry may have a D(4,3) particle size of less than 500 microns, preferably less than 300 microns, more preferably less than 100 microns. The targeted particle size allows to maintain a satisfactory homogenous texture.

In a preferred embodiment, the suspension is processed by milling with recirculation. In particular, the suspension is processed by milling with I to 5 passes, preferably 2 to 4 passes, more preferably 3 passes into the milling device.

In some embodiments, the milling step is performed with a milling gap size of 0.5 to 0.05 mm. The milling gap size may be reduced at each pass in the milling device. In a preferred embodiment, the mechanical disruption of the suspension in step b) is performed by wet milling. More preferably, the wet milling is stone milling, hammer milling or colloidal milling.

In addition, wet milling, in particular by stone milling, hammer milling, or colloidal milling contributes to improve the texture of the fermented plant composition by providing a composition which is homogenous.

In an embodiment, the wet milling step may be preceded by high-shear mixing. For example, the high-shear mixing may be performed by using Ultra-Turrax® T 25, Polytron homogenizer, Stephan mixer. In particular, high-shear mixing may be performed at a rotation speed of at least 700 rpm, preferably at least 700 rpm to 24000 rpm, more preferably 700 rpm to 20000 rpm, more preferably 700rpm to lOOOOrpm, most preferably 700 rpm to 5000rpm.

In an embodiment, the wet milling step may be performed at a temperature of 40- 60°C. This temperature range improves the processability of the integral oilseeds.

Preferably, the integral oilseed and the plant flour are present in the suspension in a ratio of about 50:50 to 95:5 dry weight. This ratio also applies to the slurry obtained in step b).

The process may further comprise a step c) of mixing the slurry with a plant protein material.

The addition of plant protein material may further improve the sensory attribute of the final fermented dairy product. It may also allow to further strengthen the stability of fat from oilseeds.

The weight ratio of integral oilseed, plant flour and plant protein material to aqueous liquid in the slurry may be of 1:2 to 1:20, preferably 1:2 to 1:15, more preferably 1:2 to 1:10, most preferably 1:2 to 1:5.

Preferably, the ratio of integral oilseed to plant protein material and plant flour in the slurry is of about 50:50 to 95:5 dry weight.

The plant protein material may be plant protein concentrate, plant protein isolate or a slurry thereof.

In an embodiment, the plant protein material and the plant flour may be originated from different plant sources. The plant protein material and the integral oilseed may also be originated from different plant sources. The plant protein material is different from the plant flour or the integral oilseed. In a preferred embodiment, the plant protein material is originated from legume. The legume may be selected from the list consisting of faba, pea, chickpea, lentil, flageolet, mung bean, kidney, black, white beans or mixtures thereof. Preferably, the legume is faba, pea or a mixture thereof.

Typically, the plant protein material has a protein content of at least 60wt%, preferably between 60 to 99wt% proteins, more preferably 60 to 98wt% proteins.

Typically, the plant protein material has a carbohydrate content between 0.5 and 40%, in particular between 16 and 35%.

As the integral oilseed, the plant flour and/or the plant protein material may also be source of omega-3. The omega-3 content of the plant flour and/or the plant protein material may be preferably between 10 and 60% of its oil content.

The slurry may be optionally further mixed in step c) with additional ingredients. Examples of additional ingredients include plant flour different from the plant flour used in step b), vegetable oil, sweetening agent, fiber, mineral, vitamins, flavouring agent, buffering agent, salt, hydrocolloid, color, prebiotic, preservative, antioxidant and a combination thereof.

The slurry may be mixed with citrus fiber. The citrus fiber may be added before after step b) and before step d), for example during step c). The citrus fiber content in the slurry is of 0.05 to 3wt%, preferably 0.1 to 1.5wt%, more preferably 0.1 to 0.8wt%.

In some embodiments, the slurry may be mixed with fermentable sugar, in particular sucrose, after step b) and before step d), for example during step c) to facilitate the fermentation step.

The process may further comprise between step c) and d), a step of adjusting the pH of the slurry at a pH between 6.5 to 7.5. This may be done by adding an alkaline agent, such as sodium hydroxide, or by adding an acidifying agent, such as hydrochloric acid until reaching the targeted pH. This step contributes to maintain the heat-stability of plant proteins over the subsequent steps and keep a slurry with liquid flowing consistency so that it can be processed easily in the subsequent steps.

The process further comprises a step d) of homogenizing the slurry. The homogenization step may be performed at a pressure above 50 bar. Preferably, the homogenizing step may be performed at a pressure of 50 bar to 700 bar. Further preferably, the homogenizing step may be performed at a pressure of 50 bar to 500 bar. More preferably, the homogenizing step may be performed at a pressure of 50 to 300 bar, from 100 to 300 bar or from 150 to 300 bar. In a preferred embodiment, the homogenization step may be performed at a temperature from 50°C to 70°C. More preferably, the step may be performed at a temperature from 55°C to 65°C.

Without wishing to be bound by theory, it is believed that the homogenization step contributes to functionalize the plant proteins. In particular, the homogenization step contributes to the obtaining of a satisfactory texture resulting from the coagulation of plant proteins through fermentation.

The process further comprises a step e) of heat-treating the slurry. For example, the heat treatment may be carried out in an indirect manner by means of a heat-plate exchanger. As a variant, it is possible to carry it out in a jacketed holding unit or direct steam injection.

In a preferred embodiment, the slurry is heat-treated at a temperature of 80°C to 100°C for 30 seconds to 10 minutes. More preferably, the slurry is heat-treated at a temperature of 85°C to 95°C for 1 minute to 10 minutes.

Without wishing to be bound by theory, it is believed that this heat treatment also contributes to functionalization of the plant proteins. In particular, the heat treatment step participates to a certain extent in enhancing the gelling properties of plant proteins upon fermentation.

In an embodiment, the slurry is further homogenized after step e) and before step f). The application of a second homogenization step enhances the texture, including the mouthfeel of the final fermented plant composition. The homogenization and temperature conditions provided for step d) of homogenization also apply for this second homogenization step.

The process further comprises a step f) of inoculating the slurry with a starter culture. The starter culture may comprise bacteria and/or yeast.

In particular, the starter culture may comprise at least one lactic acid-producing bacteria. Especially, the at least one lactic acid-producing bacteria is selected from the group consisting of: Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Bifidobacterium, Carnobacterium, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, Weissella, and a combination thereof, preferably selected from the group consisting of Lactobacillus, Lacticaseibacillus, Lactiplantibacillus, Lactococcus, Streptococcus, Bifidobacterium and a combination thereof. More specifically, the starter culture may include for example one or more of the following lactic acid-producing bacteria: Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, Lactobacillus johnsonii, Lactiplantibacillus plantarum, Lactobacillus sporogenes (or bacillus coagulans), Streptococcus thermophilus, Streptococcus lactis, Streptococcus cremoris, strains from the genus Bifidobacterium or mixtures thereof.

In an embodiment, the starter culture may further comprise, in addition to the lactic acid-producing bacteria, at least one yeast and/or at least one acetic acid-producing bacteria. Preferably, the yeast may be selected from the group consisting of Zygosaccharomyces, Candida, Kloeckera/Hanseniaspora, Torulaspora, Pichia, Brettanomyces/Dekkera, Saccharomyces, Lachancea, Saccharomycoides, Schizosaccharomyces Kluyveromyces or a combination thereof. More preferably, the yeast may be selected from the list consisting of Saccharomyces, Kluyveromyces or a combination thereof. Preferably, the acetic acidproducing bacteria may be selected from the group consisting of Acetobacter and Gluconacetobacter. These strains, in addition to lactic acid-producing strain, are for example used to produce dairy kefirs. Hence, by using these strains, the fermented plant composition of the invention may, for example, further mimic standard dairy kefirs.

In a more preferred, the starter culture only consists of one or more lactic acidproducing bacteria. Preferably, the starter culture consists of one or more thermophilic lactic acid bacteria strains. The term "thermophilic lactic starter acid bacteria strains" refers to lactic acid bacteria strains having an optimal growth at a temperature between 36°C and 45°C. More preferably, the starter culture is selected among the list consisting of: Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus johnsonii, Lactiplantibacillus plantarum, Bifidobacterium species and a combination thereof. Most preferably, the starter consists of a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are the two staple strains that are used in standard dairy yogurts. By using these bacterial strains, the fermented plant composition may mimic standard dairy yogurts.

The process further comprises a step g) of fermenting the slurry until reaching a pH of less than 4.7, preferably from 3.0 to 4.7, more preferably from 3.5 to 4.5 to obtain a fermented plant composition. The fermentation contributes to provide a thick texture as the progressive acidification resulting from fermentation leads to controlled coagulation of plant proteins that form a gel, and so increase the texture. The fermentation generates an acidic pH which tends to destabilize the structure of oil bodies and release free fat which is sensitive to oxidation. It has been discovered that comilling oilseeds with plant flour provides fermented plant compositions maintaining an acceptable sensory profile despite fermentation. No rancid notes or fishy smell occur despite fermentation.

In a further embodiment, the fermentation step is performed at the temperature of optimal growth of the starter culture. The temperature of optimal growth of the starter culture may be easily determined by the person skilled in the art. For example, the fermentation step is performed at temperature from 15°C and 45°C. More preferably, the fermentation step is performed at a temperature from 20°C to 45°C or from 25°C to 45°C. Most preferably, the fermentation step is performed from 36°C to 45°C. When the starter culture comprises yeast, the fermentation step may be performed between 15°C and 30°C, preferably between 20°C and 25°C.

The process of the invention may comprise an optional second heat treatment after the fermentation step to extend the shelf life of the fermented plant composition to several months. Especially, the process may comprise a step h) of heat treating the fermented plant composition containing oil bodies. Preferably, the heat treatment is performed at a temperature of 75°C to 135°C, preferably 75°C to 125°C for 3 seconds to 90 seconds. More preferably, the heat treatment is performed at a temperature from 80°C to 135°C, preferably 80°C to 125°C, for 3 seconds to 90 seconds.

Preferably, the process comprises a step of smoothing the fermented plant composition after step g). The smoothing step is preferably before the step h) of heat treatment, if any. The smoothing step may be performed with a rotor stator smoothing device as described in EP1986501 Al. Moreover, the smoothing step may be performed with a Ytron smoothing device at a rotation speed of from 20Hz to 60Hz, preferably from 20Hz to 40Hz, most preferably from 25Hz to 35Hz. The smoothing step enables to smooth and homogenize the gel obtained after fermentation into a homogenous fluid having no or limited grainy texture. Especially, the smoothing device shall minimize the loss of viscosity that is subsequent to smoothing step. Hence, a fluid with a satisfactory texture, especially viscosity and mouthfeel, is obtained.

In an embodiment, the process does not comprise any step of filtration and centrifugation. Most components, including nutrients such as fibers of the oilseed, plant flour, plant protein material (if any) and other ingredients are retained in the fermented plant composition. The nutritional value of the fermented plant composition is therefore enhanced and limited or no waste is generated over the process.

The process of the invention provides a fermented plant composition prepared from integral oilseeds with pleasant sensory, including pleasant taste and texture.

It has been discovered that the process of the invention preserves fat stability despite the consecutive mechanical treatment (e.g. homogenization), heat treatment and fermentation that are key to provide an optimized sensory. The co-milling of oilseeds with plant flour only is key for fat stabilization.

The process of the invention provides a fermented plant composition with stable fat, thus limiting fat oxidation, rancid/oxidised notes. The taste of the final fermented plant composition is improved. The fermented plant composition obtained by the process of the invention is a source of healthy fat, such as omega 3 and/or omega 6 fatty acids while keeping a good sensory profile over shelf life. In particular, no rancid/oxidised notes are perceived over the shelf life.

In a second aspect, the invention relates to a fermented plant composition which is obtainable or obtained by the process of the first aspect of the invention. The fermented plant composition is a fermented plant composition as provided in the first aspect of the invention, and vice versa.

The fermented plant composition comprises at least one oilseed material. The oilseed material may be originated from the same plant source as the whole oilseed provided in the first aspect of the invention. The oilseed material is preferably hemp seed material.

It also comprises at least one plant flour as disclosed herein. It may also comprise plant protein material as disclosed herein.

The fermented plant composition may comprise oil bodies. In particular, the average D [3;2] particle size of the oil bodies in the fermented plant composition is between 0.5 pm to 26 pm, preferably between 4 pm to 26 pm measured using static light scattering. Preferably, the static light scattering is measured using a M astersizer 3000. The size of all particles in the solution is measured.

The fermented plant composition has a pH of less than 4.7, preferably from 3.0 to 4.7, more preferably from 3.5 to 4.5.

The fermented plant composition has a total protein content of at least 0.5wt.%, preferably 0.5 to 10wt%, more preferably 0.5 to 8.0wt%, even more preferably 1.8 to 8wt%, most preferably 2.0 to 5.0wt%. Preferably, the protein of the fermented plant composition consists only of plant proteins.

The fermented plant composition comprises oilseed proteins and plant proteins different from oilseed proteins. Preferably, the plant proteins different from oilseed proteins are cereal proteins and/or legume proteins. The cereal may be a cereal as described in the first aspect of the invention. The legume may be a legume as described in the first aspect of the invention.

The fermented plant composition has a total fat content of at least of 0.3wt%, preferably 0.3wt% to 10wt%, more preferably 0.3 to 7.5wt%, most preferably 1 to 6wt%. Preferably, the fat of the fermented plant composition consists only of plant fat.

The fermented plant composition has an omega 3 content of at least 0.1wt%, preferably 0.15 to 2wt%, more preferably 0.3 to lwt%, most preferably 0.3 to 0.5wt%.

The fermented plant composition has an omega 6 content of at least 0.08wt%, preferably 0.08 to 5wt%, more preferably 0.5wt% to 2wt%, most preferably 0.5wt% to 1.5wt%.

In a preferred embodiment, the fermented plant composition is free from soy and/or nut.

The oilseed to plant flour weight ratio in the fermented plant is of about 50:50 to 95:5.

The fermented plant composition may comprise a starter culture as disclosed in the first aspect of the invention.

In some embodiment, the fermented plant composition has no rancid notes and/or fishy smell. In some further embodiment, the fermented plant composition has no rancid notes and/or fishy smell when stored under ambient and/or chilled conditions, in particular for at least 25 days, preferably at least 1 month (i.e. 4 weeks), more preferably at least 3 months, even more preferably of at least 6 months. For example, the fermented plant composition has no rancid notes and/or fishy smell when stored under ambient and/or chilled conditions for 1 month (i.e. 4 weeks).

In some embodiment, the fermented plant composition comprises proteins and/or carbohydrates coming from cereal, in particular cereal flour. In particular, the carbohydrates comprise or consist of fibers coming from cereal, preferably cereal flour. In some embodiment, the carbohydrates and/or proteins coming from cereal, preferably coming from cereal flour are bound and/or adsorbed to the surface of the oil bodies of the fermented plant composition. The cereal is selected from the group consisting of millet, rice, rye, barley, oat, wheat, spelt, corn, quinoa, buckwheat and mixtures thereof. Preferably, the cereal is selected from the list consisting of oat, rice or a combination thereof. The cereal flour is cereal flour as described in the first aspect of the invention. The process involving co-milling of oil seeds together with cereal flour results in oil body composition that comprises proteins and/or carbohydrates coming from cereal, in particular cereal bran. These proteins and/or carbohydrates, such as fibers, may contribute to oil bodies stability. In particular, the process of the invention, including co-milling step, may favor the interactions between carbohydrates, such as fibers and/or proteins of the cereal bran and oil bodies and so may favor oil bodies stability.

In some embodiment, the oil bodies of the fermented plant composition come from the seed material, preferably seed material as disclosed in the first aspect of the invention.

In a third aspect, the invention relates to a fermented plant composition which has a pH of less than 4.7w.%, which comprises at least one oilseed material and at least one plant flour, which has a total protein content of at least 0.5wt% and a total fat content of at least 0.3wt%.

The features of the fermented plant composition of the second aspect of the invention applies to the fermented plant composition according to the third aspect of the invention.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the process of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

EXAMPLES

Example 1: Impact of co-milling on particle size and texture

Manufacturing process A plant-based fermented dairy analogue was prepared with a milling step involving soaked hemp seeds alone (named non-co-milled sample). The process is as follows.

Soaking

Dehulled hemp seeds were soaked in RO water (1:3 ratio) at 80+5°C for minimum 15 min.

Milling

Soaked hemp seeds were milled using a corundum stone mill with an initial grinding gap size of 0.3 mm. This gap was then gradually reduced to 0.05 mm (temperature between 40-60°C). The product has been recirculated, three times maximum, through the milling equipment to decrease the particle size of the slurry. The slurry obtained was then stored at 4°C until the next processing step.

Mixing

At this stage, the rest of the ingredients were added in slurry to form a mixture: 4% sugar, 2% oat flour for 3.5% of hemp seeds (ratio of 1:1.75 for oat/rice:hemp) and 2% pea protein isolate (81.7wt% proteins).

A citrus fiber slurry was produced using citrus fiber powder diluted in RO water at 1.5% (w/w). The citrus fiber slurry was then added to the mixture to reach a citrus fiber concentration of 0.5wt% in the mixture. The pH of the mixture is measured with a calibrated pHmeter and adjusted to 6.6.

Homogenization

The mixture was homogenized at 250 bars at 60°C.

Heat treatment

The mixture was then pasteurized via heat treatment at 93°C for 60 sec.

Inoculation and Fermentation

The mixture was then inoculated with a starter culture consisting of the following strains: Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus.

The mixture was then incubated in an oven at 43°C until the pH reaches 4.6 + 0.05. After fermentation the products are stored at 4°C. Two other plant-based fermented dairy analogues were prepared:

Hemp-oat (HO) co-milled sample: it was prepared as the non-co-milled sample but the oat flour was introduced during the milling step and was co-milled with the soaked hemp seeds instead of being mixed after milling.

- All-in-one sample: it was prepared as the non-co-milled sample but the oat flour, sugar and the plant protein concentrate were introduced during the milling step and were co-milled with the soaked hemp seeds instead of being mixed after milling. In other words, the mixing step consisted only in incorporating the citrus fiber slurry to the slurry obtained after milling.

Particle size measurement

The particle size of the different samples was measured by static light scattering using a Mastersizer 3000. The size of all particles in the samples is measured.

Viscosity analysis

The viscosity of the different was measured. First, the sample is stored at a temperature of 8° C for a minimum of 2 hours prior to measurement. Then, the sample is gently stirred in a circular motion 3 times before transferring to Rheometer Haake RS600 (ThermoFisher Scientific, Waltham, Massachusetts, United-States) with plate/plate geometry (60mm diameter), especially plate/plate geometry PP60, and with 1mm gap. Flow curves with controlled shear rate ramp from 0 to 300 s-1 (linear increase) may be obtained at 10°C+/-0.1. Especially, the viscosity is measured using Rheowin software (ThermoFisher Scientific, Waltham, Massachusetts, United-States) in terms of mPa*s at 100s-l at 8° C.

Results

The viscosity and particle size were measured after 4 weeks storage. The results are provided in figure 1 and table 1. Table 1

It can be observed that the highest viscosity was obtained for the samples involving a co-milling step, i.e. HO co-milled sample and all-in-one sample. In addition, the lowest D(4,3) particle size was obtained for the sample co-milled with a cereal flour only, i.e. HO co-milled sample.

It appears that co-milling with cereal flour only is advantageous. It facilitates and improves the milling step by achieving lower D(4,3) particle size. Moreover, it improves the sensory of the resulting fermented by significantly increasing its viscosity.

In addition, the samples were tasted after 4 weeks of storage at 4°C.

The HO co-milled sample exhibited the most satisfactory texture in mouth. It had improved creaminess, improved mouthfeel and smoother texture compared to the non-co- milled sample and the all-in-one sample.

The all-in-one sample and the non-co-milled sample exhibited bitterness but also exhibited rancid/oxidized notes in mouth. Conversely, the HO co-milled sample exhibited bitterness related to plant proteins but did not exhibit rancid/oxidized notes related to fat oxidation.

The tasting results confirm that the co-milling of hemp only with plant flour improves the sensory, in particular the texture attributes of the plant-based fermented dairy analogue. In addition, these results tend to show that co-milling of hemp only with cereal flour significantly improves the stability of fat in the plant-based fermented dairy analogue as no rancid/oxidized notes are perceived.

Example 2: Impact of oat flour substitution by rice flour in co-milling step on the sensory properties

Manufacturing process

A fermented plant-based dairy product was prepared (hemp-rice (HR) co-milled sample). It was prepared with the same process as the HO co-milled sample of example 1 but the oat flour was replaced by rice flour.

Results The sample was tasted after 4 weeks storage at 4°C and compared with HO co-milled sample of example 1. The sample had a satisfactory smooth, creamy and thick texture and did not exhibit rancid/oxidized notes. It had a thicker texture and exhibited lower bitterness compared to HO co-milled sample of example 1.

Example 3: Preparation of plant-based fermented dairy analogue with hemp, rice and faba.

Manufacturing process

A fermented plant-based dairy product was prepared (hemp-rice (HR) co-milled sample). It was prepared with the same process as the HR co-milled sample of example 2 but the 2% pea protein isolate was replaced by 2% faba protein isolate (88wt% proteins).

Results

The sample was tasted after 1 week storage at 4°C. The sample had a satisfactory smooth, creamy and thick texture and did not exhibit rancid/oxidized notes.

Example 4: Preparation of plant-based fermented dairy analogue with hemp, oat and faba.

Manufacturing process

A fermented plant-based dairy product was prepared (hemp-oat (HO) co-milled sample). It was prepared with the same process as the HO co-milled sample of example 1 but the pea protein isolate was replaced by 2% faba protein isolate (88wt% proteins).

Results

The sample was tasted after 1 week storage at 4°C. The sample had a satisfactory smooth, creamy and thick texture and did not exhibit rancid/oxidized notes.

Example 5: Effect of Homogenization on final product

Manufacturing process

Hemp-oat (HO) co-milled samples were produced as described in example 1.

Hemp-oat (HObis) co-milled samples were produced as described in example 1 but with the addition of a downstream homogenization step after pasteurization. The downstream homogenization step was performed at 200 bars at 60°C and was added after the heat treatment (93°C, 30sec) and before the inoculation step. The upstream homogenization of example 2 was maintained, meaning that the process includes two homogenization steps, one before the heat treatment step (upstream homogenization) and one after the heat treatment (downstream homogenization).

Results

The samples were tasted after 4 weeks of storage at 4°C. The HObis co-milled samples have improved texture, including improved mouthfeel compared to HO co-milled samples. Hence, the use of downstream and upstream homogenization improves the mouthfeel of plant-based fermented dairy analogues.

Example 6: Effect of homogenization and heat treatment on final product

Manufacturing process

Shelf-stable hemp-oat (HObis) co-milled samples were produced with the same process as hemp-oat (HObis) co-milled samples in example 5 but an additional heat treatment (115°C, 5secs) step was performed after fermentation to produce shelf-stable products. The samples were stored at 30°C instead of 4°C.

Results

The shelf-stable HObis co-milled samples were tasted and observed by light microscopy after 4 weeks storage at 30°C. The particle size distribution of these samples was measured as in example 1 as well.

Upon tasting, the samples had a satisfactory smooth, creamy and thick texture and did not exhibit rancid/oxidized notes despite heat treatment after fermentation.

It can be observed via light microscopy the presence of oil bodies, even after the harsh processing conditions (figures 2-3). The presence of oil bodies is confirmed by particle size. The presence of oil bodies even after the process may contribute to oxidative stability of fat.

Example 7: Effect of co-milling hemp seeds with oat flour on lipid oxidation and omega 3 & omega 6 concentration

Manufacturing process The non-co-milled sample of example 1 and the HO co-milled sample of example 1 were produced as provided in example 1.

Omega 3 and 6 quantification

The omega 3 and omega 6 fatty acids were quantified in the different samples.

RapidOxy Tests

RapidOxy 100 (Anton Paar Switzerland AG, Buchs, Switzerland) was used to evaluate the oxidative stability of the samples under accelerated conditions, meaning elevated temperature and exposure to an excess of pure oxygen. 5g samples were prepared in glass dishes. The glass dishes containing samples were then put in a stainless-steel test chamber. In the test chamber, the initial oxygen pressure was set at 7 bar, and the temperature was raised and kept constant at 80 during the oxidation. During the reaction, the pressure of the test chamber is continuously monitored, and a pressure drop indicates the oxygen consumption caused by the oxidation reaction. The time used to reach the 10% pressure drop is defined "oxidation induction time (OIT)", and it is an indication of the oxidative stability of the sample. The longer the OIT is, the stronger the oxidative stability is, and vice versa.

Results:

The results are provided in table 2.

Table 2

It is observed that the HO co-milled sample have improved oxidative stability versus non-co- milled sample.

Example 8: Effect of co-milling on final products stability Manufacturing process:

Three samples were prepared.

Shelf-stable non-co-milled sample were prepared with the same process as the non-co-milled sample of example 1 but with some adjustments. Adjustment 1: a downstream homogenization step at 200 bars at 60°C was added after the heat treatment (93°C, 30sec) and before inoculation step. Adjustment 2: an additional heat treatment (115°C, 5sec) step was performed after fermentation to produce shelf-stable samples.

Shelf-stable HGT co-milled samples were prepared with the same process as the non-co-milled sample of example 1 but with some adjustments. Adjustment 1: the step of milling hemp was performed in presence of an antioxidant, in particular lOOppm green tea extract. Adjustment 2: a downstream homogenization step at 200 bars at 60°C was added after the heat treatment (93°C, 30sec) and before inoculation step. Adjustment 3: an additional heat treatment (115°C, 5secs) step was performed after fermentation to produce shelf-stable samples.

Shelf-stable HO co-milled samples were prepared with the same process as the HO co-milled sample of example 1 but with some adjustments. Adjustment 1: a downstream homogenization step at 200 bars at 60°C was added after the heat treatment (93°C, 30sec) and before inoculation step. Adjustment 2: an additional heat treatment (115°C, 5secs) step was performed after fermentation to produce shelf-stable samples.

Results:

The samples were assessed upon tasting after 4 weeks of storage at 30°C.

The samples prepared without co-milling (i.e. shelf-stable non-co-milled sample) and the samples prepared with co-milling step with an antioxidant exhibited rancid and oxidized notes. It suggests that the use of antioxidant fails to improve oxidative stability of the samples. In addition, these samples exhibited thick texture but low creaminess.

The samples prepared with co-milling step with a plant flour, in particular oat flour (i.e. Shelfstable HO co-milled samples) exhibited thick and smooth texture. These samples had enhanced creaminess compared to the other samples. Finally, these samples did not exhibit rancid or oxidized notes. The abovementioned results tend to confirm that co-milling with plant flour improves sensory, including taste and texture of fermented dairy analogues. In addition, the results show that co-milling with plant flour improves significantly the oxidative stability of fat compared to co- milling with antioxidant. Indeed, no rancid/oxidized notes occurred for shelf-stable HO comilled samples while such rancid/oxidized notes still occurred for the samples co-milled with an antioxidant.

Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.