Dairy products containing grains and legumes

Abstract

The present invention relates to a vegan food composition comprising, on a dry matter basis, at least 5% by weight of cereals and at least 10% by weight of legumes, the composition comprising at least 2% by weight of dietary fibre provided by the cereals and legumes and at least 5% by weight of protein provided by any one or more of the cereals and legumes, the composition having a D4,3 particle size of less than 100 μm.

Description

[Background technology]

[0001] Some consumers prefer not to consume dairy products due to their animal origin, lactose intolerance, or milk allergies. Others may consider potential environmental sustainability issues.

[0002] Dairy substitutes exist on the market. However, they often have several drawbacks in terms of composition and protein quality. These substitutes generally use protein extracts or isolated proteins as their protein source, their ingredient lists are not concise, they are not clean-labeled (e.g., they may contain gellan gum, hydrophilic colloids, and other additives), and their taste is unsatisfactory, potentially having a bitter and / or astringent flavor.

[0003] Traditional methods for producing dairy substitutes involve treatment with acids or bases. Filtration or centrifugation may also be used to remove large particles that cause grittiness or bitterness. As a result, the process is inefficient, and beneficial nutrients such as dietary fiber are removed. Furthermore, these substitutes often have taste issues, and many ingredients are added to mask the poor flavor. Moreover, plant-based milk substitutes often use many ingredients such as flavorings and protein concentrates, which consumers associate with being artificial and not natural.

[0004] Most conventional vegan compositions use filtration to reduce particle size, but filtration has the drawback of removing dietary fiber and other beneficial components from the composition.

[0005] The dairy substitute market is growing at 11% annually, and finding a substitute with good nutrition and taste is a major advantage in this highly competitive field. [Overview of the project]

[0006] This invention provides a vegan food composition that, remarkably, retains the natural goodness of its ingredients and avoids grittiness without discarding any nutrients, especially dietary fiber. Furthermore, it allows for a concise ingredient list using only natural ingredients.

[0007] Therefore, the present invention generally relates to vegan food compositions comprising grains and legumes.

[0008] The present invention provides a vegan food composition, preferably a liquid vegan food composition, comprising at least 3% by weight of grains on a dry basis and at least 6% by weight of legumes on a dry basis, the composition comprising at least 1% by weight of dietary fiber provided by the grains and legumes and at least 5% by weight of protein provided by one or more of the grains and legumes.

[0009] In one embodiment, the vegan food composition comprises at least 5% by weight on a dry basis of grains and at least 10% by weight on a dry basis of legumes, the composition comprising at least 2% by weight of dietary fiber provided by the grains and legumes and at least 5% by weight of protein provided by one or more of the grains and legumes.

[0010] In one embodiment, the vegan food composition comprises 15-50% by weight of grains on a dry basis and 50-85% by weight of legumes on a dry basis, the composition comprising 5-20% by weight of dietary fiber provided by the grains and legumes, and 5-40% by weight of protein provided by one or more of the grains and legumes.

[0011] In one embodiment, the vegan food composition is a liquid, and the D4,3 particle size of the composition is less than 100 μm.

[0012] Preferably, the particle size is measured using laser diffraction.

[0013] In one embodiment, the vegan food composition further comprises oilseeds, preferably sunflowers.

[0014] In one embodiment, the vegan food composition further comprises oilseed grains at 25% to 50% by weight on a dry basis, or about 35% by weight of oilseed grains on a dry basis.

[0015] In one embodiment, the vegan food composition is in powder form.

[0016] In one embodiment, the vegan food composition is in liquid form.

[0017] In one embodiment, the vegan food composition has a viscosity of less than 100 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C, preferably less than 80 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C, preferably less than 50 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1 when measured by a device at a shear rate of 100 seconds at 25°C, preferably less than 80 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C, preferably less than 50 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1 when measured by a device at a shear rate of 100 seconds at 25°C, preferably less than 80 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C, preferably less than 50 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1 It is a liquid having a viscosity of less than 50 mPa·s when measured by a device at a shear rate of 100 seconds at 25°C.

[0018] In one embodiment, the vegan food composition has a viscosity of greater than 0.001 Pa·s, preferably greater than 0.002 Pa·s, preferably greater than 0.005 Pa·s, preferably greater than 0.01 Pa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1 when measured by a device at a shear rate of 100 seconds at 25°C, preferably greater than 0.002 Pa·s, preferably greater than 0.005 Pa·s, preferably greater than 0.01 Pa·s when measured by a device at a shear rate of 100 seconds at 25°C.

[0019] In one embodiment, the liquid vegan food composition is a milk analogue.

[0020] In one embodiment, the ratio of total lysine in mg to total protein in g is higher than 30, preferably higher than 40.

[0021] In one embodiment, the liquid vegan food composition comprises 30% to 50% by weight of grains on a dry basis and 50% to 70% by weight of legumes and fruits on a dry basis.

[0022] In one embodiment, the grain is oats. In one embodiment, the grain is quinoa. In one embodiment, the grain is millet. In one embodiment, the grain is corn.

[0023] In one embodiment, the grain is biologically fortified.

[0024] In one embodiment, the legume is a chickpea. In one embodiment, the legume is a lentil. In one embodiment, the legume is a broad bean. In one embodiment, the legume is a green pea. In one embodiment, the legume is a cowpea.

[0025] In one embodiment, the liquid vegan food composition contains 13% to 38% by weight of protein on a dry basis, supplied by the grains and legumes.

[0026] In one embodiment, the D4,3 particle size of the liquid vegan food composition is less than 100 μm, preferably less than 75 μm, preferably less than 50 μm, and preferably less than 40 μm.

[0027] In one embodiment, the D4,3 particle size of the liquid vegan food composition is 20-100 μm or 30-70 μm.

[0028] In one embodiment, the D90 particle size of the liquid vegan food composition is less than 300 μm, preferably less than 200 μm, preferably less than 150 μm, and preferably less than 100 μm.

[0029] In one embodiment, the D50 particle size of the liquid vegan food composition is less than 50 μm, preferably less than 40 μm, and preferably less than 30 μm.

[0030] Preferably, the particle size is measured using laser diffraction.

[0031] The inventors have surprisingly discovered that a combination of grains and legumes can provide a liquid vegan food composition that is similar to milk and has an appropriate balance of carbohydrates, lipids, and proteins.

[0032] Food products containing the vegan food composition according to the present invention are also provided.

[0033] The present invention also relates to a method for producing a vegan food composition, a. A step of forming a mixture by mixing at least 5% by weight of grains on a dry basis with at least 10% by weight of legumes on a dry basis, wherein the D4,3 particle size of the grains and legumes is preferably reduced to less than 200 μm by grinding, b. A step of adding an aqueous phase, preferably water, c. Optionally, an enzyme is added to prevent gelation, followed by heating to deactivate the enzyme. d. A step of optionally reducing the D4,3 particle size to less than 100 μm by optionally using a colloid mill and / or homogenization, e. Preferably, a step of reducing the particle size of D4,3 to less than 65 μm by micronization or homogenization, f. A process of evaporation, optionally. g. Sterilization or pasteurization process, i. Provide a method that optionally includes a drying step.

[0034] In one embodiment, the grain is quinoa. In one embodiment, the grain is oats. In one embodiment, the grain is millet. In one embodiment, the grain is corn.

[0035] In one embodiment, the pod is chickpea, preferably roasted chickpea. In one embodiment, the pod is lentil. In one embodiment, the pod is broad bean. In one embodiment, the pod is green pea. In one embodiment, the pod is cowpea.

[0036] Enzymes are, α-amylase, α-amylase, β-glucanase and protease, α-amylase having β-glucanase activity, or It may be an α-amylase and glucosidase having β-glucanase activity.

[0037] In one embodiment, the enzyme is glucosidase.

[0038] In one embodiment, the enzyme is added at a concentration of 0.0001% to 10%.

[0039] In one embodiment, the particles are pulverized to reduce their size such that D4 and D3 are less than 100 μm, preferably less than 75 μm, preferably less than 50 μm, and preferably less than 40 μm.

[0040] In one embodiment, the particles are pulverized to reduce their size such that D90 is less than 300 μm, preferably less than 200 μm, preferably less than 150 μm, preferably less than 100 μm, and preferably less than 80 μm.

[0041] In one embodiment, the particles are pulverized to reduce their size so that D50 is less than 60 μm, preferably less than 50 μm, and preferably between 25 and 50 μm.

[0042] Micronization can be carried out using a hammer mill, colloidal mill, media agitation mill, bead mill, jet mill, ball mill, pin mill, roller grinder, roller refiner, impact mill, stone mill, cryogenic mill, rod mill, vibratory mill, or cutting mill.

[0043] Preferably, pulverization is carried out using a hammer mill, colloid mill, or high-pressure homogenization.

[0044] High-pressure homogenization methods include valve homogenization, microfluidization, and ultrasonic homogenization.

[0045] In one embodiment, a filtration step is not used.

[0046] In one embodiment, the grains and legumes in step a) are provided as powder or flour. The flour is typically ground or milled. The flour is not fractionated. The flour is not a protein isolate or protein concentrate.

[0047] In one embodiment, the grains and legumes in step a) each have a D4,3 particle size of less than 100 μm.

[0048] In one embodiment, drying is performed by spray drying, roller drying, belt drying, vacuum belt drying, spray freezing, spray cooling, ray drying, oven drying, convection drying, microwave drying, freeze drying, pulsed electric field assisted drying, ultrasonic assisted drying, fluidized bed drying, ring drying, vortex drying, or IR drying (irradiation).

[0049] In a preferred embodiment, drying is carried out by spray drying, roller drying, belt drying, or vacuum belt drying.

[0050] In one embodiment, the vegan food composition is deodorized using a vacuum at a temperature higher than 40°C.

[0051] In an alternative embodiment, step e), which includes micronization, is performed before steps b) and c), which include adding the aqueous phase and enzymes.

[0052] In one embodiment, the aqueous phase is water.

[0053] Furthermore, a vegan food composition produced by the method according to the present invention is also provided.

[0054] In one embodiment, the composition is a milk-like substance. [Modes for carrying out the invention]

[0055] definition Where composition is given herein in units of weight percent, this means the raw material mixture on a dry basis unless otherwise specified.

[0056] As used herein, “approximately” should be understood to mean a number within a numerical range, for example, within the range of -30% to +30% of the reference digit, or within the range of -20% to +20%, or within the range of -10% to +10%, or within the range of -5% to +5%, or within the range of -1% to +1% of the reference digit. All numerical ranges herein should be understood to include all integers or fractions within that range. Furthermore, these numerical ranges should be interpreted as supporting claims that cover any number or subset of a number within that range. For example, a disclosure of 45–55 should be interpreted as supporting ranges such as 46–54, 48–52, 49–51, 49.5–50.5, etc.

[0057] As used herein, a “molecular analogue” of a substance is considered to be similar to that substance in respect of one or more of its main properties. As used herein, a “milk analogue” is similar to milk in its main characteristics of purpose, use, and nutrition. A milk analogue has comparable levels of energy, protein, carbohydrates, vitamins, and minerals. Preferably, a milk analogue is a milk analogue.

[0058] The term "vegan food composition" refers to an edible composition that contains no animal products or products derived from animals. Non-exclusive examples of animal products include meat, eggs, milk, and honey.

[0059] The vegan food composition of the present invention may be a solid, such as a powder, or a liquid, such as a milk-like substance. The vegan food composition of the present invention can be added to food products.

[0060] grain Cereals are any grain that is cultivated (grown) for the edible portion of its grain (a type of fruit botanically called a caryopsis), which consists of the endosperm, germ, and bran.

[0061] The following grains can be used in the vegan food composition according to the present invention: oats, quinoa, corn, rice, wheat, buckwheat, spelt grains, barley, sorghum, millet, rye, and fonio.

[0062] Preferably, the grain is selected from oats, quinoa, corn, barley, sorghum, millet, rye, rye wheat, and fonio.

[0063] Preferably, the grain is selected from oats, corn, millet, and quinoa.

[0064] Preferably, the grain is selected from corn, millet, and quinoa.

[0065] In one embodiment, the grain is corn. In one embodiment, the grain is millet. In one embodiment, the grain is quinoa.

[0066] legumes Leguminous pods are the seeds (also called pulses) of plants belonging to the Fabaceae (or Leguminosae) family. Leguminous pods are agriculturally produced primarily for human consumption, livestock feed and silage, and as green manure to improve soil.

[0067] The following legumes: lentils, chickpeas, beans, and peas, such as kidney beans, white beans, pinto beans, halicot beans, green beans, butter beans, adzuki beans, mung beans, golden gram beans, green beans, black gram beans, urad beans, broad beans, red beans, rice beans, chickpeas, cranberry beans, green beans, green peas, snow peas, snap peas, split peas and black-eyed peas, peanuts and bambara beans, can be used in the vegan food composition according to the present invention.

[0068] Preferably, the legumes are selected from lentils, chickpeas, beans, mung beans, broad beans, safflower beans, rice beans, green peas, snow peas, snap peas, split peas and black-eyed peas, peanuts and bambara beans.

[0069] Preferably, the legumes are selected from lentils, chickpeas, cowpeas, broad beans, and green peas. Preferably, the legumes are lentils or chickpeas. Preferably, the legumes are hulled. Preferably, the legumes are roasted. Preferably, the legumes are hulled and roasted chickpeas.

[0070] oilseeds In some embodiments, the vegan food composition or food product may further include oilseeds such as sunflower, pumpkin seeds, agusi seeds, sesame, rapeseed, cottonseed, grapeseed, chia seeds, flaxseed, tamarin seeds, sacha inchi seeds, moringa seeds, marama seeds, carob seeds, melon seeds, watermelon seeds, cucurbitaceous plant seeds, okra seeds, ochro seeds, cacti seeds, cactus seeds, papaya seeds, shea butter nuts, hemp seeds, safflower seeds, and canola seeds.

[0071] Preferably, the oilseeds are selected from sunflower and sesame.

[0072] Dietary fiber In the vegan food composition according to the present invention, the preferred range of dietary fiber supplied by legumes is 5% to 25% by weight, more preferably 10% to 20% by weight, and most preferably 10% to 15% by weight.

[0073] protein The preferred range for protein in the vegan food composition according to the present invention is 13% to 38% by weight, most preferably 20% to 30% by weight.

[0074] Particle size All particle sizes described herein apply to reconstituted powders. D4,3, D90, and D50 particle sizes must be measured by a method suitable for water, such as light scattering.

[0075] In one embodiment, the D90 particle diameter (in the case of volume-weighted size distribution) is less than 300 μm, preferably less than 200 μm, and preferably less than 100 μm. D90 (in the case of volume-weighted distribution) is a particle diameter in which 90% of the particle volume has a diameter smaller than D90.

[0076] In one embodiment, micronization is performed to reduce the particle size such that D50 is less than 60 μm, preferably less than 50 μm, and preferably less than 40 μm. D50 (in the case of volume-weighted distribution) is the particle size such that 50% of the particle volume has a diameter smaller than D90. The particle size distribution (volume-weighted) of a powder can be measured by automated microscopy techniques. This measurement can be obtained by dispersing particles in water and performing light scattering using a CamSizer (Camsizer XT Retsch) or a rotor stator. For liquids, measurement can be performed using light scattering. In the following text, D90 and D50 are always used to describe particle size in relation to volume-weighted size distribution. Volume-weighted size distribution is very well known to those skilled in the art.

[0077] The D4,3 particle size distribution in the liquid vegan food composition according to the present invention is less than 100 μm, preferably less than 75 μm, preferably less than 50 μm, and preferably less than 40 μm.

[0078] It is well known to those skilled in the art that the measurement of D4,3 (or D[4,3]) is obtained by dividing the sum of the fourth powers of the size weighted by frequency of occurrence by the sum of the cubes of the size weighted by frequency of occurrence. The De Brouckere mean diameter is the average of the volume-weighted particle size distribution (also called volume-weighted mean diameter, volume moment mean diameter, or volume-weighted mean size). This mean diameter is obtained directly by particle size measurement, and the measured signal is proportional to the particle volume. Typical examples are laser diffraction and acoustic spectroscopy (Coulter counter).

[0079] The De Brouckere mean is defined with respect to the following moment ratio system:

number

[0080] The D90 particle size distribution in the liquid vegan food composition according to the present invention is less than 400 μm, preferably less than 300 μm, preferably less than 200 μm, preferably less than 100 μm, and preferably less than 80 μm.

[0081] The D50 particle size distribution in the liquid vegan food composition according to the present invention is less than 50 μm, preferably less than 40 μm, preferably less than 30 μm, and preferably less than 20 μm.

[0082] Preferably, the particle size of the liquid composition is measured using laser diffraction.

[0083] Preferably, the particle size of the powder is measured using image analysis.

[0084] Lipids The preferred range for the lipid content of the liquid vegan food composition according to the present invention is 0 to 35% by weight, preferably 1 to 35% by weight, preferably 3 to 30% by weight, and preferably 5 to 15% by weight.

[0085] carbohydrates The preferred range for the carbohydrate content of the liquid vegan food composition according to the present invention is 25% to 50% by weight, and this does not include the contribution from the dietary fiber of the composition.

[0086] Protein quality Protein quality is closely related to the ratios of various essential amino acids. The amino acid ratio to a given essential amino acid is determined by dividing the amount of this essential amino acid in mg by the total protein in g. There are accepted standard values ​​for the ratios of essential amino acids, and these values ​​determine whether a protein source contains sufficient amounts of this essential amino acid ("Protein quality evaluation, Report of the joint FAO-WHO Expert Consulation Bethesda Md USA 4-8 December 1989"). For many protein sources such as nuts, seeds, and grains, the limiting amino acid is lysine, and furthermore, lysine is broken down during food processing due to its interaction with other nutrients and the Maillard reaction (Tome, D. & Bos, C. Lysine requirement through the human life cycle. Journal of Nutrition 137, 1642S-1645S (2007)). Note that the amount of lysine further decreases in the final product due to chemical reactions. The amino acid ratio of a given essential amino acid is defined by dividing the amount of that essential amino acid in mg by the total protein in g. The normalized amino acid ratio of any essential amino acid refers to the amino acid ratio obtained by dividing each amino acid by its standard essential amino acid amount. These standard amino acid amounts are 48 mg / g (protein) for lysine, 25 mg / g for threonine, 30 mg / g for isoleucine, 61 mg / g for leucine, 40 mg / g for valine, 16 mg / g for histidine, and 41 mg / g for aromatic amino acids (phenylalanine + tyrosine). For sulfur-containing amino acids (methionine and cysteine), the standard is 23 mg / g, and for tryptophan, it is 6.6 mg / g. These values ​​follow the recommendations for children over 4 years of age, adolescents, and adults (FAO. Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation. FAO Food and Nutrition Paper 92. 2013).The amino acid score is the lowest value among all normalized amino acid ratios corresponding to the above amino acids. The amino acid score should be greater than 0.7, preferably greater than 0.8, preferably greater than 0.85, preferably greater than 0.9, and preferably greater than 0.95.

[0087] Vegan food composition In one embodiment, the grain is quinoa and the legume is lentil. In another embodiment, the grain is oats and the legume is chickpea.

[0088] In one embodiment, the vegan food composition is a milk-like substance comprising, on a dry basis, 40-60% by weight, preferably about 50% by weight of quinoa and 40-60% by weight, preferably 50% by weight of lentils, the composition comprising 5-15% by weight, preferably about 9.4% by weight of dietary fiber and 10-20% by weight, preferably about 15% by weight of protein, and D4,3 is less than 100 μm, preferably 40-80 μm.

[0089] In one embodiment, the vegan food composition is a powder comprising, on a dry basis, 25-45% by weight, preferably about 35% by weight of oats and 55-75% by weight, preferably about 65% by weight of chickpeas, the composition comprising 5-20% by weight, preferably about 13% by weight of dietary fiber and 1-10% by weight, preferably about 6.5% by weight of protein, and D4,3 is less than 50 μm, preferably 20-50 μm.

[0090] food products In one embodiment, a food product comprising a vegan food composition according to the present invention is provided. The food product may be, for example, a vegan milk analogue-based product, Nesquik, Milo, apple puree and other fruit extracts, strawberry puree, cream, cooking sauce, chocolate, and other confectionery.

[0091] In one embodiment, the food product may be a vegan cream substitute.

[0092] In one embodiment, the food product has a viscosity of less than 5 Pa·s, preferably less than 0.8 Pa·s, preferably less than 0.5 Pa·s, preferably less than 0.1 Pa·s, preferably less than 0.05 Pa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1

[0093] In one embodiment, the food product has a viscosity of less than 5.5 Pa·s, preferably less than 0.9 Pa·s, preferably less than 0.55 Pa·s, preferably less than 0.11 Pa·s, preferably less than 0.055 Pa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1

[0094] In one embodiment, the vegan food composition is a liquid having a viscosity of more than 0.001 Pa·s, preferably more than 0.002 Pa·s, preferably more than 0.005 Pa·s, preferably more than 0.01 Pa·s when measured by a device at a shear rate of 100 seconds at 25°C. -1

[0095] Process In one embodiment, the present invention relates to a method for producing a vegan food composition, which includes mixing grains and legumes. The grains are preferably quinoa or oats. The legumes are preferably chickpeas or lentils.

[0096] The chickpeas are preferably roasted.

[0097] In the preliminary grinding step, 50% by weight of quinoa can be dry-mixed with 50% by weight of lentils. Then the size is preferably reduced to D90 less than 1000 μm, preferably by grinding.

[0098] In the enzymatic treatment step, preferably the mixture is diluted with water (10 - 20% TS (total solids)). Then, gelatinization can be carried out at about 90°C for about 15 minutes. Then, α-amylase is added at 80°C for 15 minutes, and then the inactivation step can be continued, for example, at 121°C for at least 3 minutes. ​​​

[0099] In the pulverization process, the mixture is subjected to ball mill grinding and homogenization, for example, valve homogenization, to obtain D90 particles of less than 400 μm, preferably less than 300 μm, preferably less than 200 μm, more preferably less than 100 μm, and most preferably less than 80 μm.

[0100] The homogenization process can be carried out, for example, at a pressure of 250 bar, and then at 50 bar.

[0101] In one embodiment, the present invention relates to a method for producing a vegan composition comprising mixing oats and chickpeas. In another embodiment, the present invention relates to a method for producing a vegan composition comprising mixing lentils and quinoa.

[0102] In the pre-milling process, 50% by weight of grains is dry-mixed with 50% by weight of legumes. The D90 particle size is then reduced, preferably by hammer milling, to a D90 particle size of less than 1000 μm.

[0103] Next, gelatinization can be carried out at approximately 90°C for approximately 15 minutes. Then, α-amylase can be added at 80°C for at least 15 minutes, and then the inactivation process can be continued, for example, at 135°C for at least 10 seconds.

[0104] Next, two passes of ball mill grinding may be applied, for example, at 500 rpm for at least 10 minutes.

[0105] In one embodiment, this method is a. A step of forming a mixture by mixing at least 5% by weight of grains on a dry basis with at least 10% by weight of legumes on a dry basis, wherein the D4,3 particle size of the grains and legumes is preferably reduced to less than 200 μm by grinding, b. A step of adding an aqueous phase, preferably water, c. A step in which an enzyme is added to prevent gelation, followed by heating to deactivate the enzyme, d. A step of optionally using a colloid mill and / or homogenization to reduce the D4,3 particle size to less than 100 μm, e. Preferably, a step of reducing the particle size of D4,3 to less than 65 μm by micronization or homogenization, f. A process of evaporation, optionally. g. Sterilization or pasteurization process, h. Optionally, the process includes a drying step.

[0106] In one embodiment, this method is a. A step of forming a mixture by mixing at least 5% by weight of grains on a dry basis with at least 10% by weight of legumes on a dry basis, wherein the D4,3 particle size of the grains and legumes is preferably reduced to less than 200 μm by grinding, b. A step of adding an aqueous phase, preferably water, c. A step in which an enzyme is added to prevent gelation, followed by heating to deactivate the enzyme, d. A step of optionally using a colloid mill and / or homogenization to reduce the D4,3 particle size to less than 100 μm, e. Preferably, a step of reducing the particle size of D4,3 to less than 65 μm by micronization or homogenization, f. The evaporation process, g. Sterilization or pasteurization process, h. Includes the drying process.

[0107] In one embodiment, this method is a. A step of forming a mixture by mixing at least 5% by weight of grains on a dry basis with at least 10% by weight of legumes on a dry basis, wherein the D4,3 particle size of the grains and legumes is reduced to less than 200 μm by grinding, b. A step of adding an aqueous phase, preferably water, c. A step in which an enzyme is added to prevent gelation, followed by heating to deactivate the enzyme, d. A step of reducing the D4,3 particle size to less than 100 μm using a colloid mill and / or homogenizer, e. A step of reducing the particle size of the D4,3 particles to less than 65 μm by micronization or homogenization, f. The evaporation process, g. Sterilization or pasteurization process, h. Includes the drying process. [Examples]

[0108] Example 1: Beverage containing chickpeas and oats Chickpeas were supplied by Zwickie GmbH (Switzerland). The chickpeas were shelled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of its maximum speed.

[0109] Next, chickpeas were roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 65% chickpea grains were mixed with 35% oat seeds (Demeter). The particle size was reduced by hammer milling at speed 2 with a 12-blade and 0.5 mm grid size (Retsch ZM1, Switzerland). 30% of this mixture was mixed with 70% water. To further reduce the particle size, the mixture was passed through a colloidal mill (Ika Labor Pilot) with a 50 μm gap. This dispersion was then diluted with water to have 12% solids. The mixture was heated at 90°C for 15 minutes with stirring, followed by cooling to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at 0.0025% by weight based on the total dispersion weight. The temperature was maintained at 80°C and stirred for 15 minutes. The dispersion was then heated at 122°C for 3 minutes to inactivate the enzymes. This liquid was diluted to a total solids content of 9% and passed twice through a Niro Panda Plus homogenizer at a pressure of 250 / 50 bar. A good ready-to-drink was obtained. Protein composition was determined by the Dumas method with a conversion factor of 6.25. Lipid composition was determined by acid hydrolysis. The nutrient composition in weight % on a dry basis was as follows: protein: 15%, lipids: 6.5%, fiber: 13%, and carbohydrates (excluding fiber): 60%. Particle size was determined using the Mie model with a Malvern 3000 apparatus, stirring speed 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorptive rate 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of five measurements. It was found that D4,3 is 34 μm, Dx(90) is 82 μm, and Dx(50) is 20 μm. The beverage has a pleasant taste and a smooth texture.

[0110] Example 2: Beverage containing lentils and quinoa 50% yellow lentils (Bio Coop Naturaplan) were mixed with 50% quinoa seeds. 30% of this mixture was mixed with 70% water and steeped overnight at 4°C. The mixture was first passed through a Bamix blender. To finely grind the granules and seeds, the mixture was then passed through a colloid mill (Ika Labor Pilot) with a 50 μm gap. The dispersion was then diluted with water to a solid content of 12%. The mixture was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at a weight of 0.0025% based on the total dispersion weight. The temperature was maintained at 80°C and stirred for 15 minutes. The dispersion was then heated at 122°C for 3 minutes to inactivate the enzyme. The dispersion was pre-homogenized for 1 minute at 15,000 rpm using a rotor-stator device IKAPT3100. The liquid was passed twice through a Niro Panda Plus homogenizer at a pressure of 250 / 50 bar. A good ready-to-drink solution was obtained.

[0111] The nutrient composition in weight percent on a dry basis was as follows: protein 22%, lipids 4.5%, fiber 9.4%, and carbohydrates (excluding fiber) 59%. Using a Malvern 3000 apparatus, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorption rate 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of five measurements. D4,3 was found to be 63 μm, Dx(90) was found to be 134 μm, and Dx(50) was 43 μm. The beverage has a pleasant taste and smooth texture.

[0112] Example 3: Beverage containing broad beans, almonds, and corn 40% broad beans were mixed with 35% almond flour (AOT, Germany) and 25% corn flour (polymer). The particle size was reduced by hammer milling at speed 2 with a 12-blade mill and a grid size of 0.5 mm (Retsch ZM1, Switzerland). 490 g of deionized water was added to 210 g of the ground mixture. The suspension was then passed twice through a colloidal mill (Ika Labor Pilot) with a 50 μm gap. The mixture was then diluted to a total solids content of 15%. This was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at 0.0025% by weight based on the total dispersion weight. The temperature was maintained at 80°C and stirred for 15 minutes. Next, the dispersion was heated at 122°C for 3 minutes to deactivate the enzymes. This liquid was passed through a Niro Panda Plus homogenizer three times using a pressure of 350 / 50 bar. The nutrient composition in weight percent on a dry basis was as follows: protein: 30%, lipids: 6%, fiber: 17%, and carbohydrates: 33%. Using a Malvern 3000 apparatus, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorptive index 0.01. The dispersant was water, with a corresponding refractive index of 1.33. The results are the average of five measurements. D4,3 was found to be 32 μm, Dx(90) was found to be 65 μm, and Dx(50) was 25 μm.

[0113] Example 4: Beverage containing chickpeas, oats, and sunflower oil Chickpeas were supplied by Zwickie (Switzerland). The chickpeas were hulled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 65% chickpea grains were mixed with 35% oat seeds (Demeter). The particle size was reduced by hammer milling at speed 2 with a 12-blade and 0.5 mm grid size (Retsch ZM1, Switzerland). 30% of this mixture was mixed with 70% water. To further reduce the particle size, the mixture was passed through a colloidal mill (Ika Labor Pilot) with a 50 μm gap. The dispersion was then diluted with water to have a solid content of 12%. The mixture was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. 0.0025% by weight of Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added based on the total weight of the dispersion. The temperature was maintained at 80°C and stirred for 15 minutes. The dispersion was then heated at 122°C for 3 minutes to inactivate the enzyme. The liquid was diluted to Ts 8%, and 8 g of high-oleic sunflower oil was added to 92 g of water. The mixture was pre-homogenized using a rotor / stator apparatus. The mixture was then passed twice through a Niro Panda Plus homogenizer at a pressure of 250 / 50 bar. The nutrient composition in weight percent on a dry basis was as follows: Protein: 8%, Lipids: 52%, Fiber: 6%, and Carbohydrates (excluding fiber): 29%. Using a Malvern 3000 apparatus, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorptive index 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of five measurements. D4,3 was found to be 31 μm, Dx(90) was found to be 79 μm, and Dx(50) was found to be 19 μm. The beverage has a pleasant taste and a smooth, creamy texture.

[0114] Example 5: Beverage containing chickpeas, sunflowers, and oats obtained by a kitchen scale colloid mill. Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% chickpeas were mixed with 20% oat grains. A hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size was operated at speed 2 to obtain chickpea / oat flour. 65% by weight of the obtained chickpea / oat flour was dry-mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor 45, Austrade, Germany). 30% of the resulting mixture was mixed with 70% water. To refine the size, the resulting dispersion was passed through a colloidal mill (Ika Labor Pilot) with a 50 μm gap. The dispersion was then diluted with water to a solid content of 12%. The mixture was heated at 90°C for 15 minutes with stirring, followed by cooling to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at a concentration of 0.0025% by weight relative to the total dispersion weight. The temperature was maintained at 80°C, and stirring was carried out for 15 minutes. The dispersion was then heated at 121°C for 3 minutes to inactivate the enzyme. The dispersion was then diluted to a solid content of 8.5%. This liquid was passed through a Nyro Panda Plus homogenizer at a pressure of 300 / 50 bar. Using a Malvern 3000 apparatus, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorptive index 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of five measurements. D4,3 was found to be 38 μm, D90 was found to be 82 μm, and D50 was found to be 22 μm. The tested product was very smooth, without grittiness, and had a pleasant nutty flavor.The nutrient composition in weight percent on a dry basis was as follows: protein: 28%, fat: 8.5%, fiber: 13%, and carbohydrates (excluding fiber): 46%.

[0115] Example 6: Beverage containing chickpeas, sunflowers, and oats obtained in a pilot plant-scale colloidal mill before enzymatic treatment. Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of the maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% chickpeas were mixed with 20% oat particles. A hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size was operated at speed 2 to obtain chickpea / oat powder. 65% by weight of the obtained chickpea / oat powder was dry-mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor 45, Austrade, Germany). 30% of the resulting mixture was mixed with 70% water. Thirty percent of chickpea / sunflower / oat flour was added to water, and the dispersion was mixed using MitecRG1-51. To refine the size, the resulting dispersion was passed through a colloidal mill with a 50 μm gap (Process pilot 2000-4 IKA-Werke colloidal mill specification). The dispersion was then diluted with water to a solid content of 12%. The dispersion was then introduced into a Tetra Almix B200-100VA Scanima reactor (Germany). The mixture was heated at 90°C for 15 minutes with stirring, followed by cooling to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at a concentration of 0.003% by weight based on the total dispersion mass. The temperature was maintained at 80°C, and stirring was carried out for 15 minutes. Next, the mixture was heated in an APV HTST (Germany) at 135°C for 81 seconds to inactivate the α-amylase. Filtration was performed using a 0.3 mm sieve (Retsch). Homogenization was carried out using a pressure of 350 / 50 bar (APV, HTST, Germany). Throughout all operations in the liquid, the pH was adjusted with either NaOH or HCl to maintain a pH of 6.3–6.8.0.02 g / 100 g of protein masker flavor (product number 513540 TP1704, Firmenich) and 0.03 g / 100 g of vanilla flavor (product number NE819643, IFF) were added to the liquid. The dispersion was treated with ultra-high temperature treatment at 139°C for 5 seconds (APV, HTST, Germany). Using a Malvern 3000 apparatus, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorption rate 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of 5 measurements. D4,3 was found to be 35 μm, D90 was found to be 92 μm, and D50 was found to be 15 μm. No significant difference in particle size was observed due to the addition of flavorings. A delicious beverage with a pleasant mouthfeel and nutty flavor was obtained.

[0116] The nutritional composition in weight percent on a dry basis was as follows: protein 29%, fat 12%, dietary fiber 13%, and carbohydrates 41%. Viscosity was measured at 15 points for 20 seconds at a Pelletier temperature of 25°C using a Physica MCR 501 (Anton Paar). The bob length was 40 mm, the bob diameter was 26.65 mm, the cup diameter was 28.92 mm, and the effective length was 120.2 mm. Viscosity was measured for 100 seconds. -1 The value was 0.035 Pas when measured at a shear rate of .

[0117] Example 7: Beverage containing chickpeas, sunflowers, and oats obtained in a pilot plant-scale colloidal mill after enzyme treatment. Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% chickpeas were mixed with 20% oat particles. A hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size was operated at speed 2 to obtain chickpea / oat powder. 65% by weight of the obtained chickpea / oat powder was dry-mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor 45, Austrade, Germany). 15% chickpea / sunflower / oat flour was introduced into water, and the dispersion was mixed using Mitec RG1-51. The dispersion was then introduced into a Tetra Almix B200-100VA Scanima reactor (Germany). The mixture was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at a concentration of 0.0025% by weight relative to the total dispersion mass. The temperature was maintained at 80°C, and stirring was carried out for 15 minutes. To refine the size, the resulting dispersion was passed through a colloidal mill with a 50 μm gap (Process pilot 2000-4 IKA-Werke colloidal mill specification). The dispersion was then diluted with water to a solid content of 12%. Homogenization was performed using a pressure of 300 / 50 bar (APV, HTST, Germany). Throughout the liquid process, the pH was adjusted with either NaOH or HCl to maintain a pH of 6.3–6.8. The liquid was then diluted with water to obtain a 9% TS. This liquid was subjected to ultra-high temperature (UHT) treatment at 139°C for 5 seconds (APV, HTST, Germany).

[0118] D4 and D3 were found to be 35 μm in size, D90 92 μm, and D50 15 μm. No significant differences in particle size attributable to the addition of flavorings were observed. A delicious beverage with a pleasant mouthfeel and nutty flavor was obtained.

[0119] The nutrient composition in weight percent on a dry basis was as follows: protein 28.5%, fat 8.6%, dietary fiber 11%, and carbohydrates 47%. The measured amino acids per 100g dispersion were: lysine L: 0.117g, phenylalanine L: 0.13g, histidine L: 0.064g, isoleucine: 0.106g, leucine L: 0.172g, threonine L: 0.097g, tyrosine L: 0.073g, valine L: 0.124g, cysteine: 0.04g, methionine L: 0.051g, and tryptophan L: 0.034g. Considering the protein content of 2.62%, an amino acid score of 0.93 was obtained, with lysine being the limiting amino acid.

[0120] Example 8: A beverage containing chickpeas, sunflower seeds, and oats obtained by a kitchen scale ball mill. Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% chickpeas were mixed with 20% oats and milled using a hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size at speed 2 to obtain chickpea / oat flour. 65% by weight of the obtained chickpea / oat flour was dry-mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor 45, Austrade, Germany). 12% chickpea / sunflower / oat flour was added to water and mixed. The dispersion was then introduced into a Tetra Almix B200-100VA Scanima reactor (Germany). The mixture was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. 0.003% by weight of Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added based on the total dispersion mass. The temperature was maintained at 80°C and stirred for 15 minutes. The mixture was then heated at 135°C for 81 seconds in an APV HTST (Germany) to inactivate the α-amylase. The mixture was then subjected to two passes through a ball mill (Retsch PM200, Germany) at 500 rpm for 10 minutes. Dx(90) was found to be 93 μm, Dx(50) was 22 μm, and D(4,3) was 45 μm.

[0121] Example 9: Beverage containing cowpeas, hemp, and millet 40% cowpeas were mixed with 40% hemp seeds and 20% foxtail millet. The particle size was reduced by hammer milling at speed 2 with a 12-blade mill and a grid size of 0.75 mm (Retsch ZM1, Switzerland). 490 g of deionized water was added to 210 g of the ground mixture. The suspension was then passed twice through a colloid mill (Ika Labor Pilot) with a 50 μm gap. The mixture was then diluted to a total solids content of 15%. This was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at 0.0025% by weight based on the total dispersion weight. The temperature was maintained at 80°C and stirred for 15 minutes. The dispersion was then heated at 122°C for 3 minutes to inactivate the enzyme. The dispersion was diluted to a total solids content of 10%. This liquid was passed through a Niro Panda Plus homogenizer three times at a pressure of 350 / 50 bar.

[0122] The nutrient composition in weight percent on a dry basis was as follows: protein: 24%, lipids: 21%, fiber: 7%, and carbohydrates: 34%. Using a Malvern 3000 apparatus, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorption rate 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of five measurements. D4,3 was found to be 24 μm, Dx(90) was found to be 47 μm, while Dx(50) was 21 μm.

[0123] Example 10: Beverage containing chickpeas, sunflower / oatmeal and olive oil Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a Laboratory shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 90 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% chickpeas were mixed with 20% oat particles. A hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size was operated at speed 2 to obtain chickpea / oat powder. 65% by weight of the obtained chickpea / oat powder was dry-mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor 45, Austrade, Germany). 30% of the resulting mixture was mixed with 70% water. To refine the size, the resulting dispersion was passed through a colloid mill (Ika Labor Pilot) with a 50 μm gap. The dispersion was then diluted with water to a solid content of 12%. The mixture was heated at 90°C for 15 minutes with stirring, followed by cooling to 80°C. Ban 800 (Novozymes, Denmark), whose main active ingredient is the enzyme α-amylase, was added at a concentration of 0.0025% by weight relative to the total dispersion weight. The temperature was maintained at 80°C, and stirring was carried out for 15 minutes. The dispersion was then heated at 121°C for 3 minutes to inactivate the enzyme. This was then diluted to a solid content of 8.5%. 7 g of olive oil was added to 93 g of the dispersion and pre-homogenized using a rotor stator. This liquid was passed through a Nyro Panda Plus homogenizer at a pressure of 300 / 50 bar. Using a Malvern 3000 instrument, particle size was determined using the Mie model with a stirring speed of 2000, material name: protein, refractive index 1.54, particle density 1.2, and absorptive index 0.01. Water was used as the dispersant, with a corresponding refractive index of 1.33. The results are the average of 5 measurements. D4,3 was found to be 35 μm, D90 was found to be 81 μm, and D50 was found to be 20 μm. The tested product was very smooth and creamy, without any grittiness, and had a pleasant nutty flavor.The nutrient composition in weight percent on a dry basis was as follows: protein 15%, fat 47.5%, dietary fiber 7%, and carbohydrates 25.0%.

[0124] Example 11: Beverage containing amylase-treated chickpea / sunflower / oat flour obtained on a pilot plant scale. Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 100 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% of the chickpeas were mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor45, Austrade, Germany) and 20% of oats. To create a homogeneous premix, the premix was processed using a hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size, operating at speed 2. 12% of the resulting mixture was mixed with 88% water. Next, the dispersion was introduced into a Tetra Almix B200-100VA Scanima reactor (Germany). The mixture was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. Ban 800 (Novozymes, Denmark), containing the enzyme α-amylase as the active ingredient, was added at a concentration of 0.003% by weight relative to the total dispersion mass. The temperature was maintained at 80°C and stirring was carried out for 15 minutes. To further refine the dispersion, the resulting dispersion was passed through a colloidal mill (Process pilot 2000-4 IKA-Werke with colloidal mill specifications) in two homogenization steps (APV, HTST, Germany) using a 50 μm gap and a pressure of 300 / 50 bar. To inactivate the enzyme, the dispersion was treated with ultra-high heat at 143°C for 5 seconds (APV, HTST, Germany). The liquid was concentrated to a target viscosity of 100 mPa·s (60°C and 600 1 / s). To obtain the powder, the dispersion was dried using a Niro spray dryer (model SD-6.3N, GEA). The liquid was sprayed using a two-fluid nozzle and an inlet air temperature of 140°C entering the drying chamber.

[0125] Viscosity of the preparation at 25% TS Viscosity was measured at a temperature of 60°C using a modular compact rheometer (Anton PAAR, Graz) with a concentric cylinder system. 100 1 / sec:1138.3±1.7mPa*s 600 1 / sec:342.6±0.4mPa*s TS limit for spray drying at 60°C: 20.4%

[0126] Particle size: Wet method: Particle size in water was measured using laser diffraction with a Mastersizer 2000 (Malvern Instruments Ltd., UK). The sample was dispersed at room temperature in a Hydro 2000 G water dispersion unit (Malvern Instruments Ltd., UK). Characteristic particle size d 10 d 50 , and d 90 These are calculated from normalized curves corresponding to the particle sizes of 10%, 50%, and 90% of the particles, respectively.

[0127] Dry method: Powder particle size was measured using Camsizer XT (Retsch Technology GmbH, Germany). Digital image analysis technique is based on computer processing of numerous sample images simultaneously captured with two different cameras at a frame rate of 277 images / second. Characteristic particle size d 10 d 50 , and d 90 These are calculated from normalized curves corresponding to the particle sizes of 10%, 50%, and 90% of the particles, respectively.

[0128] [Table 1]

[0129] Example 12: A beverage obtained on a pilot plant scale containing chickpea / sunflower / oat powder and amylase, β-glucanase, and protease. Chickpea flour (69%) and oat flour (31%) were mixed in water (40°C) with a total solids content of 7.8%. The dispersion was then introduced into a Tetra Almix B200-100VA Scanima reactor (Germany) and heated to 60°C. The starch-degrading enzyme alpha-amylase (Termamyl Classic, Novozymes, Denmark) was added at an amount of 0.006% by weight based on the total dispersion mass (including sunflower). The mixture was heated to 90°C with stirring and held at this temperature for 4 minutes, then cooled to 56°C. At 56°C, defatted sunflower flour (35%) and the enzyme β-glucanase (Viscozyme L, Novozymes, Denmark) at an amount of 0.002% by weight based on the total dispersion mass were added, and the incubation time was 20 minutes. Subsequently, a protease (PROTIN SD-NY10, Amano, Japan) was added at a concentration of 0.005% by weight based on the total dispersion mass, and the incubation time was extended to 20 minutes. To inactivate the enzyme, the dispersion was treated with ultra-high heat at 143°C for 5 seconds (APV, HTST, Germany). After enzyme inactivation, defatted sunflower flour (35%) was added to the chickpea / oat mixture (65%) to achieve a total solids content of 12%. To further pulverize the dispersion, the resulting dispersion was passed through a colloidal mill (Process pilot 2000-4 IKA-Werke colloidal mill specification) by two homogenization passes using a 50 μm gap and a pressure of 300 / 50 bar (APV, HTST, Germany). The liquid was concentrated to a target viscosity of 100 mPa·s (60°C and 600 1 / sec). The concentrate was dried using a Niro spray dryer (model SD-6.3N, GEA). The liquid was sprayed using a two-fluid nozzle and at an inlet air temperature of 140°C entering the drying chamber. The addition of sunflower oil after enzymatic and UHT treatment was a measure to reduce viscosity in order to enable a more efficient spray drying process.

[0130] Viscosity of the preparation at 25% TS Method: Viscosity was measured at a temperature of 60°C using a modular compact rheometer (Anton PAAR, Graz) with a concentric cylinder system.

[0131] result: 100 1 / sec:436.1±13.1 600 1 / sec:137.6±1.8 TS limit for spray drying at 60°C: 23.6%

[0132] Particle size: Wet method: Particle size in water was measured using laser diffraction with a Mastersizer 2000 (Malvern instruments Ltd., UK). The sample was dispersed at room temperature in a Hydro 2000 G water dispersion unit (Malvern instruments Ltd., UK). Characteristic particle size d 10 d 50 , and d 90 These are calculated from normalized curves corresponding to the particle sizes of 10%, 50%, and 90% of the particles, respectively.

[0133] Dry method: The particle size of the powder was measured using Camsizer XT (Retsch Technology GmbH, Germany). The digital image analysis technique is based on computer processing of numerous sample images simultaneously captured with two different cameras at a frame rate of 277 images / second. Characteristic particle size d 10 d 50 , and d 90 These are calculated from normalized curves corresponding to the particle sizes of 10%, 50%, and 90% of the particles, respectively.

[0134] [Table 2]

[0135] Example 13: A beverage obtained on a pilot plant scale with minimal heat impact on sunflowers, containing chickpea / sunflower / oat flour and amylase, β-glucanase, and protease. Chickpea flour (69%) and oat flour (31%) were mixed in water (40°C) with a total solids content of 7.8%. The dispersion was then introduced into a Tetra Almix B200-100VA Scanima reactor (Germany) and heated to 60°C. The starch-degrading enzyme alpha-amylase (Termamyl Classic, Novozymes, Denmark) was added at an amount of 0.006% by weight based on the total dispersion mass (including sunflower). The mixture was heated to 90°C with stirring and held at this temperature for 4 minutes, then cooled to 56°C. At 56°C, the enzyme β-glucanase (Viscozyme L, Novozymes, Denmark) was added at an amount of 0.002% by weight based on the total dispersion mass (including sunflower), and the incubation time was 20 minutes. Subsequently, a protease (PROTIN SD-NY10, Amano, Japan) was added at a concentration of 0.005% by weight based on the total dispersion mass (including sunflower), and the incubation time was extended to 20 minutes. To inactivate the enzyme, the dispersion was treated with ultra-high temperature at 143°C for 5 seconds (APV, HTST, Germany). After enzyme inactivation, defatted sunflower flour (35%) was added to the chickpea / oat mixture (65%) to achieve a total solids content of 12%. To further pulverize the dispersion, the resulting dispersion was passed through a colloidal mill (Process pilot 2000-4 IKA-Werke with colloidal mill specifications) using a 50 μm gap and a pressure of 300 / 50 bar for two homogenization passes (APV, HTST, Germany). The liquid was concentrated to a target viscosity of 100 mPa·s (60°C and 600 1 / sec). The concentrate was dried using a Niro spray dryer (model SD-6.3N, GEA). The liquid was sprayed using a two-fluid nozzle and an inlet air temperature of 140°C entering the drying chamber. The addition of sunflower oil after enzymatic and UHT treatment was a measure to reduce viscosity to enable a more efficient spray drying process.

[0136] viscosity: Viscosity was measured at a temperature of 60°C using a modular compact rheometer (Anton PAAR, Graz) with a concentric cylinder system.

[0137] result: 100 1 / sec:193±0mPa*s 600 1 / sec: 65±0mPa*s TS limit for spray drying at 60°C: 28.8%

[0138] Particle size: Wet method: The particle size of particles dispersed in water was measured using laser diffraction with a Mastersizer 2000 (Malvern instruments Ltd., UK). The sample was dispersed at room temperature in a Hydro 2000 G water dispersion unit (Malvern instruments Ltd., UK). Characteristic particle size d 10 d 50 , and d 90 These are calculated from normalized curves corresponding to the particle sizes of 10%, 50%, and 90% of the particles, respectively.

[0139] Dry method: The particle size of the powder was measured using Camsizer XT (Retsch Technology GmbH, Germany). The digital image analysis technique is based on computer processing of numerous sample images simultaneously captured with two different cameras at a frame rate of 277 images / second. Characteristic particle size d 10 d 50 , and d 90 These are calculated from normalized curves corresponding to the particle sizes of 10%, 50%, and 90% of the particles, respectively.

[0140] [Table 3]

[0141] Example 14: A beverage containing chickpea, sunflower, and oat powder obtained on a pilot plant scale and treated with amylase and glucosidase. Chickpeas were supplied from Vivien Paille (France). The chickpeas were hulled using a shelling machine (FHSCHULE Muhlenbau GmbH, Germany) for 100 seconds at 90% of its maximum speed. The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) at 160°C for 40 minutes. 45% of the chickpeas were mixed with 35% by weight of (partially) defatted sunflower flour (Heliaflor45, Austrade, Germany) and 20% of oats. To produce a homogeneous premix, the premix was processed using a hammer mill (Retsch ZM1, Switzerland) with 12 blades and a 0.5 mm grid size, operating at speed 2. 12% of the resulting mixture was mixed with 88% water. The dispersion was then introduced into a Tetra Almix B200-100VA Scanima reactor (Germany). The mixture was heated at 90°C for 15 minutes with stirring, and then cooled to 80°C. 0.003% by weight of Ban 800 (Novozymes, Denmark), containing the enzyme α-amylase as the active ingredient, was added based on the total mass. The temperature was maintained at 80°C and the mixture was stirred for 15 minutes. After the mixture cooled to 65°C, 0.04% by weight of AMG300 (Novozymes, Denmark), containing amyloglucosidase as the active ingredient, was added based on the total mass. Enzymatic treatment was carried out at 65°C for 1 hour with stirring. To further refine the dispersion, the resulting dispersion was passed through a colloidal mill (Process pilot 2000-4 IKA-Werke colloidal mill specification) by two homogenization passes using a 50 μm gap and a pressure of 300 / 50 bar (APV, HTST, Germany). To inactivate the enzyme, the dispersion was treated with ultra-high heat at 143°C for 5 seconds (APV, HTST, Germany). To obtain a powder, the dispersion was dried using a Niro spray dryer (model SD-6.3N, GEA). The liquid was sprayed using a two-fluid nozzle and an inlet air temperature of 140°C entering the drying chamber.

[0142] viscosity: Viscosity was measured at a temperature of 60°C using a modular compact rheometer (Anton PAAR, Graz) with a concentric cylinder system.

[0143] result: 100 1 / sec:217.4±16.4mPa*s 600 1 / sec:114.2±5.8mPa*s TS limit for spray drying at 60°C: 24.9 mPas

[0144] [Table 4]

Claims

1. A liquid vegan food composition comprising 15 to 50% by weight of grains on a dry basis and 45 to 85% by weight of legumes on a dry basis, wherein the composition comprises at least 2% by weight of dietary fiber provided by the grains and legumes, and at least 5% by weight of protein provided by one or more of the grains and legumes. The aforementioned grain is oats or quinoa. The aforementioned bean pod is a lentil or a chickpea. A liquid vegan food composition wherein the D4,3 particle size of the composition is less than 100 μm.

2. The liquid vegan food composition according to claim 1, wherein the composition comprises 15 to 50% by weight of the grain on a dry basis and 50 to 85% by weight of the legume on a dry basis, and the composition comprises 5 to 20% by weight of dietary fiber provided by the grain and the legume, and 5 to 40% by weight of protein provided by one or more of the grain and the legume.

3. A liquid vegan food composition according to claim 1 or 2, comprising 30% to 50% by weight of the grain on a dry basis and 50% to 70% by weight of the legume on a dry basis.

4. The liquid vegan food composition according to claim 1 or 2, further comprising 25% to 35% by weight of oilseeds on a dry basis.

5. A liquid vegan food composition according to any one of claims 1 to 4, comprising 13% to 38% by weight of protein on a dry basis, supplied by the grains and legumes.

6. The liquid vegan food composition according to any one of claims 1 to 5, wherein the D4,3 particle size of the composition is less than 40 μm.

7. The liquid vegan food composition according to any one of claims 1 to 6, wherein the D90 particle size of the composition is less than 300 μm.

8. The liquid vegan food composition according to any one of claims 1 to 7, wherein the D50 particle size of the composition is less than 50 μm.

9. The composition was heated at 25°C for 100 seconds. －１ A liquid vegan food composition according to any one of claims 1 to 8, having a viscosity of less than 100 mPa·s when measured by an apparatus at a shear rate.

10. The composition was heated at 25°C for 100 seconds. －１ A liquid vegan food composition according to any one of claims 1 to 9, having a viscosity greater than 0.001 Pa·s when measured by an instrument at a shear rate.

11. A food product comprising the liquid vegan food composition according to any one of claims 1 to 10.

12. A method for producing a liquid vegan food composition according to any one of claims 1 to 10, a. A step of forming a mixture by mixing 15 to 50% by weight of the grain on a dry basis with 45 to 85% by weight of the legumes on a dry basis, wherein the D4,3 particle size of the grain and the legumes is reduced to less than 200 μm. b. The process of adding the aqueous phase, c. A step of reducing the particle size so that the particle size of D4,3 is less than 65 μm, d. A method comprising the step of sterilizing or pasturizing.

13. e. After step b, an enzyme is added to prevent gelation, followed by heating to deactivate the enzyme. f. After step c, the evaporation step, The method according to claim 12, further comprising one or more steps of: g. a drying step after step d.

14. The method according to claim 13, wherein the enzyme is α-amylase.

15. The method according to any one of claims 12 to 14, wherein in step a, the D4,3 particle size of the grain and the legume is reduced to less than 200 μm by grinding, and the grinding is performed by a colloid mill or a hammer mill.

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