A process for preparing a protein containing fermented plant based product

Abstract

The invention relates to a process for preparing a protein containing fermented plant based product yoghurt analogue liquid from a defatted oleaginous plant, characterized in that it comprises the following steps: a) Forming a suspension comprising the defatted oleaginous plant in an aqueous solvent; b) Enzymatically treating the suspension obtained in step a), with the following enzymes: —at least one protein glutaminase for the solubilisation in said aqueous solvent of proteins contained in the defatted oleaginous plant, —optionally one transglutaminase, —at least one glycosidase, said enzymes being used successively or simultaneously; c) Homogenizing at a pressure higher than 30 bar to obtain a protein containing plant based product, d) Optionally recovering the plant protein containing plant based product obtained in step c); e) Heating the plant based product to a temperature from 80° C. to 140° C. for 2 seconds to 10 min; and f) Inoculating the plant based product with at least one starter culture to obtain an inoculated the plant based product and fermenting the plant based product until reaching a pH from 4.5 and 5.5 to obtain a protein containing fermented plant based product. The invention also relates to product obtainable from this process.

Dependencies are inferred from the claim text.