FIELD: food industry.
SUBSTANCE: cream substitute contains non-hydrolyzed legume protein in amount from 0.5 wt. % to 10 wt. % per the total weight of the cream substitute, and soluble fiber in amount from 0.5 wt. % to 5 wt. % per the total weight of the cream substitute. The specified soluble fiber is selected from inulin, glucooligosaccharides (GOS), isomaltooligosaccharides (IMO), galactooligosaccharides (TOS), pyrodextrins, polydextrose, branched maltodextrins, indigestible dextrins, and soluble oligosaccharides obtained from oilseed plants or protein-producing plants, or combinations thereof. The degree of hydrolysis of legume protein is less than 5%. Moreover, the specified cream substitute contains less than 1 wt. % of ingredients obtained from milk per the total weight of the cream substitute. The cream substitute contains: non-hydrolyzed legume protein in amount from 0.5 wt. % to 10 wt. %, wherein the degree of hydrolysis of legume protein is less than 5%, soluble fiber in amount from 0.5 wt. % to 5 wt. %, wherein the specified soluble fiber is selected from inulin, glucooligosaccharides (GOS), isomaltooligosaccharides (IMO), galactooligosaccharides (TOS), pyrodextrins, polydextrose, branched maltodextrins, indigestible dextrins, and soluble oligosaccharides obtained from oilseed plants or protein-producing plants, or combinations thereof, and at least one additional protein selected from caseinate, casein, whey protein, soy, oat, coconut, rice, gluten, nut, wheat, and almond, wherein the total amount of proteins other than legume protein is less than the amount of legume protein. Moreover, the specified cream substitute contains less than 1 wt. % of ingredients obtained from milk, and the specified wt. % is calculated based on the total weight of the cream substitute. Ice cream contains: non-hydrolyzed legume protein in amount from 0.5 wt. % to 10 wt. %, wherein the degree of hydrolysis of legume protein is less than 5%, soluble fiber in amount from 0.5 wt. % to 5 wt. %, wherein the specified soluble fiber is selected from inulin, glucooligosaccharides (GOS), isomaltooligosaccharides (IMO), galactooligosaccharides (TOS), pyrodextrins, polydextrose, branched maltodextrins, indigestible dextrins, and soluble oligosaccharides obtained from oilseeds or protein-producing plants, or combinations thereof, sugar in amount from 0 wt. % to 20 wt. %, glucose, and/or dextrose, and/or fructose in amount from 0 wt. % to 20 wt. %, vegetable fat in amount from 1.5 wt. % to 5 wt. %, and, optionally, additives selected from flavors, dyes, stabilizers, thickeners, gelling agents, emulsifiers, fillers, in amount from 0.05 wt. % to 10 wt. %. The specified wt. % is calculated based on the total weight of ice cream.
EFFECT: invention allows for obtaining a cream substitute from legume proteins, which is not allergenic, is stable during storage and introduction into food products.
10 cl, 17 dwg, 40 tbl, 5 ex
