Edible plant-based paste and method for producing edible plant-based paste

Abstract

The present invention relates to an edible plant-based paste comprising soybean with good organoleptic properties. In particular, the edible plant-based paste comprises at least 15% by weight of soybean, vegetable oil and hard fat in a weight ratio of 4: 1 to 14: 1, and at least one food grade polyglycerol ester. The invention also relates to a method for producing such an edible plant-based paste.

Description

Technical Field

[0001] The present invention generally relates to the field of edible plant - based pastes. For example, the present invention relates to an edible plant - based paste containing soybeans with good sensory properties, and a method for producing such an edible plant - based paste. Background Art

[0002] Edible plant - based pastes (such as peanut paste, cashew paste or sesame paste) are favored by consumers because of their texture, taste, and nutritional and / or satiety properties. They can be consumed, for example, as snacks, for breakfast or for cooking. However, these edible plant - based pastes are not always affordable, especially for consumers in developing or least - developed countries. In fact, they generally imply the use of ingredients (such as refined / purified plant ingredients) that may be expensive in certain regions and / or expensive processes (such as enzyme treatment, high - temperature / high - pressure treatment). When it comes to providing excellent nutrition for this type of product, this affordability becomes even more challenging. Providing excellent nutrition means increasing the content of certain ingredients, which may significantly increase the cost of the final product. It also means including ingredients with high nutritional value in the formulation, such as healthy fats, which may be expensive in certain regions.

[0003] Soybeans, especially whole soybeans, are plant materials that are widely available, cost - effective and generally have good nutritional value as they are a good source of protein. Thus, soybeans are of interest for preparing an edible plant - based paste that is more affordable while maintaining acceptable nutritional properties.

[0004] However, plant - based pastes prepared with a large content of soybeans (especially whole soybeans) are characterized by unpleasant sensory properties. In particular, they generally exhibit not only a dry mouthfeel / pasty feeling and a gritty texture in the mouth, which are not favored and are generally off - putting to consumers.

[0005] In addition, soybeans may have a limited fat content. Therefore, preparing a plant - based paste with soybeans requires the addition of a fat component.

[0006] The addition of the fat component should be limited as much as possible to limit costs and at the same time improve physicochemical stability. However, the limitation of the fat component causes sensory defects.

[0007] Therefore, there is still a need to propose a cost - effective edible plant - based paste with a significant content of soybeans and good sensory properties.

[0008] Therefore, it is desirable to provide an edible plant - based paste with a significant content of soybeans and with limited or no dry mouthfeel / pasty feeling and limited gritty texture.

[0009] Preferably, it is also desirable to provide an edible plant-based paste having limited fat while having good sensory properties.

[0010] Any reference in this specification to prior art documents should not be construed as an admission that such prior art is well-known or forms part of the common general knowledge in the field. Summary of the Invention

[0011] The object of the present invention is to improve the prior art and, in particular, to provide an edible plant-based paste that overcomes the problems of the prior art and addresses the above needs, as well as a method for producing such an edible plant-based paste, or at least to provide a useful alternative.

[0012] The inventors have surprisingly found that the object of the present invention can be achieved by the subject matter of the independent claims. The dependent claims further develop the concept of the present invention.

[0013] Accordingly, a first aspect of the present invention provides an edible plant-based paste comprising:

[0014] - at least 15% by weight of soybeans, preferably 30% of soybeans,

[0015] - a vegetable oil and a hard fat in a weight ratio of 4:1 to 14:1, wherein the hard fat has a melting point of 80°C or lower,

[0016] - at least one food-grade polyglycerol ester, preferably polyglycerol polyricinoleate (PGPR).

[0017] A second aspect of the present invention provides a method for producing an edible plant-based paste, the method comprising the steps of:

[0018] a) providing soybeans, preferably whole soybeans,

[0019] b) dry-grinding the soybeans to obtain ground soybeans,

[0020] c) adding at least one vegetable oil, at least one hard fat and at least one food-grade polyglycerol ester to the ground soybeans to obtain a plant-based mixture, wherein the plant-based mixture comprises at least 35% by weight of soybeans, wherein the weight ratio of the vegetable oil to the hard fat in the plant-based mixture is 4:1 to 14:1, and wherein the hard fat has a melting point of 80°C or lower,

[0021] d) dry-grinding the plant-based mixture to obtain an edible plant-based paste.

[0022] It has been found that the present invention allows for the provision of an edible plant-based paste that has a high amount of soy while maintaining good sensory properties, in particular limited grittiness and limited dry mouthfeel or no dry mouthfeel.

[0023] Those skilled in the art will better understand these and other aspects, features, and advantages of the present invention after reading the detailed description of the embodiments of the present invention in conjunction with the accompanying drawings. Detailed Description

[0024] As used in this specification, the words "comprising", "including", etc. shall be construed in an inclusive sense as opposed to an exclusive or exhaustive sense, that is, in the sense of "including but not limited to".

[0025] As used in this specification, the word "about" should be understood to apply to each boundary within the numerical range. In addition, all numerical ranges should be understood to include every integer within that range.

[0026] As used in this specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

[0027] Unless otherwise indicated, all percentages in this specification, where applicable, refer to weight percentages.

[0028] Unless otherwise defined, all technical terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0029] The term "edible plant-based paste" refers to a suspension of particulate material in a background fluid. In particular, it is an edible soft semi-solid composition having a pasty flow consistency that allows it to be eaten with a fork and contains one or more plant-derived ingredients. Preferably, it contains at least 50% by weight, preferably at least 70% by weight, more preferably at least 80% by weight of plant-derived ingredients, and most preferably consists only of plant-derived ingredients. It is typically obtained by grinding, crushing, milling, or homogenizing dry, cooked, or uncooked plant materials, particularly grains and / or seeds. It does not include dry particulate or powder compositions, such as plant flours, plant powders. For the avoidance of doubt, it also does not include liquid compositions, such as plant juices, proteinaceous aqueous liquids in which grains and / or seeds have been cooked (e.g., bean soak water).

[0030] As used herein, the term "vegetarian" refers to an edible composition that does not contain meat (including fish).

[0031] As used herein, the term "vegan" refers to an edible composition that is completely free of animal products or products of animal origin such as meat, fish, milk, and eggs.

[0032] As used herein, the term "whole soybean" or "whole soybeans" refers to soybeans that are intact and have not undergone any mechanical cracking and / or fractionation steps to remove fiber, carbohydrates, and / or protein. Whole soybeans include the germ and endosperm, optionally the hull. Preferably, whole soybeans include the germ, endosperm, and hull. In particular, whole soybeans are not soy flour, soy protein concentrate, and soy protein isolate. For the avoidance of doubt, the term "whole soybean" does not include soybeans that have undergone a hull removal step.

[0033] As used herein, the term "ground whole soybean" refers to whole soybeans that have been ground by mechanical treatment, preferably by dry grinding or dry milling.

[0034] As used herein, the term "whole oilseed" refers to an oilseed that is intact and has not undergone any mechanical cracking and / or fractionation steps to remove fiber, carbohydrates, and / or protein. Whole oilseeds include the germ and endosperm, optionally bran and hull. Preferably, whole oilseeds include the germ, endosperm, and bran, and optionally the hull. More preferably, whole oilseeds include the germ, endosperm, bran, and hull. In particular, whole oilseeds are not oilseed flour, oilseed protein concentrate, and oilseed protein isolate. For the avoidance of doubt, the term "whole oilseed" does not include oilseeds that have undergone a step of removing bran and / or hull.

[0035] As used herein, the term "ground whole oilseed" refers to whole oilseeds that have been ground by mechanical treatment, preferably by dry grinding.

[0036] As used herein, the terms "polyglycerol polyricinoleate" and "PGPR" are used interchangeably.

[0037] In a first aspect, the present invention relates to an edible plant-based paste. In one embodiment, the edible plant-based paste is vegetarian. In another embodiment, the edible plant-based paste is vegan.

[0038] The presence of a significant amount of soybeans tends to enhance sensory defects, including a gritty texture and a dry mouthfeel. The edible plant-based paste of the present invention contains a significant amount of soybeans while retaining good sensory properties, including a limited or no dry mouthfeel and a limited gritty texture. In particular, the edible plant-based paste contains at least 15% by weight of soybeans. Preferably, the edible plant-based paste contains at least 30% of soybeans.

[0039] Dry mouthfeel describes the extent to which a food product becomes a thick paste that is difficult to dissolve and remove from the palate. Dry mouthfeel is accompanied by the perception of dryness in the mouth and requires saliva pumping. Dry mouthfeel can be evaluated by trained personnel (e.g., panelists) to score the intensity of the dry mouthfeel of the food perceived in the mouth. The intensity of dry mouthfeel can be scored from 0 (no dry mouthfeel) to 5 (very high dry mouthfeel) or from very low / none to very high.

[0040] Gritty texture describes the tactile sensation (gritty feeling in the mouth) in the mouth due to the presence of fine particles such as undissolved powder or flour. This tactile sensation can be perceived on the tooth surface, front teeth, and throat during chewing. Gritty texture can be evaluated by trained personnel (e.g., panelists) to score the intensity of the gritty texture of the food perceived in the mouth. The intensity of gritty texture can be scored from 0 (no gritty texture) to 5 (very high gritty texture) or from very low / none to very high.

[0041] In one embodiment, the edible plant-based paste comprises at most 80% by weight of soybeans, preferably at most 60% by weight of soybeans, more preferably at most 50% by weight of soybeans, even more preferably at most 45% by weight of soybeans, and most preferably at most 40% by weight of soybeans. Limiting the presence of soybeans to a certain extent allows control of the appearance of gritty texture or dry mouthfeel in the mouth.

[0042] Using whole soybeans tends to enhance sensory defects, including gritty texture and dry mouthfeel. These defects can even be inferred when whole soybeans include the hull. The edible plant-based paste of the present invention retains good sensory properties even when prepared with whole soybeans, especially whole soybeans including the hull. In a preferred embodiment, the soybeans are ground whole soybeans.

[0043] In one embodiment, the soybeans are not fermented and / or not enzyme-treated and / or not treated by hydrothermal treatment. Hydrothermal treatment is a treatment including water and heating and / or pressure. Examples of hydrothermal treatment are steaming and blanching. Preferably, the soybeans are not fermented and / or not enzyme-treated and / or not blanched and / or not steamed.

[0044] These different treatments are generally not cost-effective and may require complex hygiene measures. The present invention allows for providing an edible plant-based paste with good sensory and preferably good processability without using such treatments.

[0045] In one embodiment, the edible plant-based paste comprises oilseeds other than soybeans. This can further help limit the gritty and dry mouthfeel in the edible plant-based paste of the present invention. In addition, it helps improve the nutritional properties by improving the amino acid profile of the edible plant-based paste. In fact, soybeans lack sulfur-containing amino acids (such as methionine, cysteine), while oilseeds can provide these missing sulfur-containing amino acids. In particular, the edible plant-based paste comprises at least 10% by weight, preferably 10% to 70% by weight, more preferably 10% to 40% by weight of oilseeds other than soybeans.

[0046] Oilseeds other than soybeans are selected from the list consisting of: cucurbit seeds, sesame seeds, sunflower seeds, cashew nuts, flaxseeds, chia seeds, rapeseeds, grape seeds, cotton seeds, walnuts, peanuts, almonds, moringa seeds, or mixtures thereof. Examples of cucurbit seeds include melon seeds (egusi seed), pumpkin seeds, zucchini seeds, watermelon seeds, wax gourd seeds, cucumber seeds, gourd seeds, or mixtures thereof. Preferably, oilseeds other than soybeans are selected from the list consisting of: melon seeds, pumpkin seeds, zucchini seeds, sesame seeds, sunflower seeds, cashew nuts, flaxseeds, chia seeds, rapeseeds, grape seeds, cotton seeds, walnuts, peanuts, almonds, moringa seeds, or mixtures thereof. More preferably, oilseeds other than soybeans are selected from the list consisting of: melon seeds, pumpkin seeds, zucchini seeds, sesame seeds, sunflower seeds, flaxseeds, chia seeds, rapeseeds, grape seeds, cotton seeds, moringa seeds, or mixtures thereof. Most preferably, oilseeds other than soybeans are selected from the list consisting of: melon seeds, sesame seeds, sunflower seeds, or mixtures thereof.

[0047] In one embodiment, 30% to 80%, preferably 50% of the oilseeds in the edible plant-based paste are melon seeds, and the remainder of the oilseeds in the edible plant-based paste are sesame seeds.

[0048] In another embodiment, the edible plant-based paste comprises 30% by weight of oilseeds other than soybeans, in particular 15% by weight of melon seeds and 15% by weight of sesame seeds.

[0049] In one embodiment, the edible plant-based paste does not contain nuts, where nuts are selected from the list consisting of: almonds, peanuts, pistachios, pine nuts, hazelnuts, pecans, tiger nuts, macadamias, and / or walnuts.

[0050] The edible plant-based paste comprises at least one food-grade polyglycerol ester. The food-grade polyglycerol ester can be a polyglycerol ester of edible fatty acids (PGFA), polyglycerol polyricinoleate (PGPR), or a mixture thereof. In a preferred embodiment, the food-grade polyglycerol ester is polyglycerol polyricinoleate (PGPR).

[0051] It has been observed that the use of food-grade polyglycerol esters, especially PGPR, in edible plant-based pastes allows for limiting or preventing a dry mouthfeel and limiting its grittiness.

[0052] In particular, the edible plant-based paste may comprise at least 0.5% by weight, preferably from 0.5% to 3.5% by weight, more preferably from 0.5% to 1.5% by weight of a food-grade polyglycerol ester, preferably PGPR.

[0053] The edible plant-based paste may comprise exogenous lecithin. The term "exogenous lecithin" refers to lecithin added as an ingredient to the edible plant-based paste and which is not inherently present in the soybeans and / or oilseeds of the edible plant-based paste. For example, the edible plant-based paste may comprise from 0.5% to 3% by weight.

[0054] In a preferred embodiment, the edible plant-based paste does not contain exogenous lecithin. It has been observed that lecithin may produce a dry mouthfeel and / or grittiness.

[0055] The edible plant-based paste has a weight ratio of vegetable oil to hard fat of 4 (i.e., 4:1) to 14 (i.e., 14:1), preferably 4 (i.e., 4:1) to 10 (i.e., 10:1), more preferably 5 (i.e., 5:1) to 8 (i.e., 8:1), most preferably 5 (i.e., 5:1) or 6.5 (i.e., 6.5:1). This ratio helps to limit or prevent a dry mouthfeel in the edible plant-based paste. This ratio may help to limit waxy texture.

[0056] Waxy texture describes the perception of a solid fat film in the whole mouth that cannot be removed by the tongue. The waxy texture can be evaluated by trained personnel (e.g., panelists) to score the intensity of the waxy texture of the food perceived in the mouth. The intensity of the waxy texture can be scored from 0 (no waxy texture) to 5 (very high waxy texture) or from very low / none to very high.

[0057] The vegetable oil can be any edible oil of plant origin. Vegetable oils generally have a melting point below 40 °C, preferably below room temperature (i.e., below 25 °C). Examples of vegetable oils include sunflower oil, rapeseed oil, cottonseed oil, walnut oil, peanut oil, olive oil, grapeseed oil, soybean oil, palm oil, high-oleic sunflower oil, high-stearic acid high-oleic sunflower oil, high-oleic safflower oil, high-oleic soybean oil, high-oleic rapeseed oil (such as high-oleic canola oil), high-oleic palm oil, high-oleic peanut oil, macadamia nut oil, moringa seed oil, papaya seed oil, hazelnut oil, avocado oil or combinations thereof. In a preferred embodiment, the vegetable oil is high-oleic sunflower oil, sunflower oil, high-oleic soybean oil, soybean oil or combinations thereof.

[0058] In one embodiment, the vegetable oil is liquid at room temperature, particularly at 25 °C or lower, preferably from 20 °C to 25 °C. In particular, the vegetable oil freely flows under gravity at room temperature, particularly at 25 °C or lower, preferably from 20 °C to 25 °C.

[0059] In one embodiment, the edible plant-based paste comprises at least 15 wt% of vegetable oil, preferably from 15 wt% to 40 wt% of vegetable oil, more preferably from 20 wt% to 31 wt% of vegetable oil.

[0060] The hard fat has a melting point of 90 °C or lower, particularly from 40 °C to 90 °C, more particularly from 40 °C to 80 °C. The hard fat can be any fat having a melting point of 90 °C or lower, particularly from 40 °C to 90 °C, more particularly from 40 °C to 80 °C. Examples of hard fats include palm oil, fractions derived from palm oil, shea butter, shea stearin, fractions derived from shea stearin, hydrogenated vegetable oil or mixtures thereof. The hydrogenated vegetable oil can preferably, the hardened fat is selected from the list consisting of: palm oil, fractions derived from palm oil, hydrogenated palm oil, shea stearin or mixtures thereof. More preferably, the hard fat is selected from the list consisting of: hydrogenated palm oil, shea stearin or mixtures thereof.

[0061] In one embodiment, the hard fat is a fat that remains solid at room temperature, particularly at 25 °C or lower, preferably from 20 °C to 25 °C. In other words, the hard fat is self-standing and homogeneous (i.e., semi-solid or solid) at room temperature, particularly at 25 °C or lower, preferably from 20 °C to 25 °C. "Self-standing" means that the fat does not freely flow under gravity like a liquid. "Homogeneous" means that the fat does not contain two macroscopic phases, namely a liquid phase and a solid phase. "Macroscopic phase" should be understood as a phase that can be observed by visual inspection with the naked eye.

[0062] In one embodiment, the hard fat is not non-hydrogenated palm kernel oil and / or non-hydrogenated coconut oil and / or fractionated coconut oil.

[0063] In a preferred embodiment, the hard fat is a hard vegetable fat.

[0064] In one embodiment, the edible plant-based paste comprises at least 0.5 wt% of hard fat, preferably from 0.5 wt% to 10 wt% of hard fat, more preferably from 1 wt% to 10 wt% of hard fat, even more preferably from 1 wt% to 5 wt% of hard fat.

[0065] In one embodiment, the edible plant-based paste comprises a solid sweetener. A solid sweetener is an agent that imparts or enhances sweetness in the composition and is in solid form. This does not include sweeteners in liquid form, including syrups such as glucose syrup. In a preferred embodiment, the solid sweetener is sucrose. It has been observed that the solid sweetener can further limit the gritty or dry mouthfeel of the edible plant-based paste.

[0066] In one embodiment, the edible plant-based paste may comprise from 6% to 30% by weight of a solid sweetener, preferably sucrose. In one embodiment, the edible plant-based paste may comprise from 6% to 19% by weight, more preferably from 6% to 15% by weight, even more preferably from 6% to 10% by weight of a solid sweetener, especially sucrose.

[0067] In one embodiment, the total sugar content of the edible plant-based paste may be less than 19% by weight, preferably less than 15% by weight, more preferably less than 10% by weight. In one embodiment, the total sugar content of the edible plant-based paste may be higher than 6% by weight.

[0068] The amount of total sugars, including sucrose, should be at a level that delivers good and acceptable nutritional properties while maintaining acceptable sensory properties. The ratios provided above allow for this.

[0069] The edible plant-based paste may further comprise a food ingredient in powder form. The food ingredient in powder form is different from the solid sweetener. The food ingredient in powder form preferably does not originate from soy or oilseeds. The food ingredient in powder form is selected from the list consisting of: protein ingredients, maltodextrin, starch, malt powder, cocoa powder, fruit powder, vegetable powder, coffee powder or mixtures thereof. The protein ingredient can be a plant powder, protein concentrate, protein isolate or mixtures thereof. The protein of the protein ingredient can be a plant protein, milk protein or mixtures thereof. The protein ingredient can be selected from the list consisting of: plant powder, plant protein isolate, plant protein concentrate, sweet whey powder, non-fat milk powder, whey powder, milk protein concentrate, whey protein concentrate, whey protein isolate, casein concentrate, casein isolate, buttermilk powder or mixtures thereof. For example, the plant powder can be rice flour. The use of food powder ingredients may help limit the dry mouthfeel and / or gritty sensation.

[0070] In one embodiment, the edible plant-based paste may comprise from 1% to 30% by weight, preferably from 6% to 30% by weight, more preferably from 6% to 15% by weight of a food ingredient in powder form.

[0071] In one embodiment, when the food ingredient is in powder form and is cocoa powder, the edible plant-based paste may comprise less than 7% by weight of cocoa powder.

[0072] In one embodiment, the edible plant-based paste contains a limited level of fat. In particular, it may contain at least 30% by weight, 30% to 60% by weight, preferably 35% to 45% by weight of fat. Despite these levels of fat, the edible plant-based paste has good sensory properties. In particular, it has a limited dry mouthfeel and grittiness. In one embodiment, the fat in the edible plant-based paste may consist only of vegetable fat.

[0073] The edible plant-based paste has a pleasant and uniform texture in the mouth. The edible plant-based paste may have a D90 particle size of less than 200 microns. The edible plant-based paste may have a D4,3 average particle size of 40 microns to 150 microns, preferably 40 microns to 100 microns.

[0074] Measure D90 and D 4,3 particle size using static light scattering. D90 and D 4,3 are expressed on a volume basis (i.e., not on a number basis). In one embodiment, static light scattering is measured using a Mastersizer 3000.

[0075] The edible plant-based paste may have a viscosity of 2000 mPa·s to 15000 mPa·s at a shear rate of 20 °C and 300 s-1. In particular, it is measured by a rheometer, in particular an MCR 502 rheometer (Anton Paar GmbH (Austria)) equipped with a vane geometry, in particular a vane geometry ST22-4V-40 (Anton Paar GmbH (Austria)). The vane geometry ST22-4V-40 includes a measuring bob (diameter: 22 mm, gap length: 40 mm) with serial number 32311 and a measuring cup (diameter: 28.92 mm) with serial number C-CC27.

[0076] The edible plant-based paste may also contain vitamins, minerals, fiber, pigments, prebiotics, thickeners, or mixtures thereof.

[0077] In one embodiment, the edible plant-based paste has a weight ratio of total solids to total fat of 0.5 to 1.8, preferably 0.8 to 1.5.

[0078] In one embodiment, the ratio of soybeans to total fat in the edible plant-based paste is 0.2 to 0.9.

[0079] In one embodiment, the edible plant-based paste is obtained by a method according to the second aspect of the present invention.

[0080] In one embodiment, the edible plant-based paste has less than 40% by weight, preferably less than 30% by weight, and most preferably less than 10% by weight of water. The presence of a large amount of water in the edible plant-based paste affects microbial stability and shelf life. This is why the water content should be restricted. However, restricting the water in the edible plant-based paste creates some sensory defects such as a dry mouthfeel and a gritty texture. The edible plant-based paste of the present invention retains good sensory properties even when containing a limited amount of water (i.e., less than 40% by weight, preferably less than 30% by weight, more preferably less than 10% by weight).

[0081] In a second aspect, the present invention relates to a method for producing an edible plant-based paste.

[0082] The method includes step a) of providing soybeans. In a preferred embodiment, the soybeans are whole. In particular, whole soybeans include the hull.

[0083] The method further includes step b) of dry-grinding the soybeans to obtain ground soybeans. Preferably, the dry grinding is carried out using a chopper. The chopper corresponds to a mill / grinder including one or several blades, such as a Stephan mixer. In one embodiment, step b) of dry grinding does not include refining.

[0084] The method further includes step c) of adding at least one vegetable oil, at least one hard fat, and at least one food-grade polyglycerol ester to the ground soybeans to obtain a plant-based mixture. At least one food-grade polyglycerol ester is preferably PGPR.

[0085] The plant-based mixture contains at least 15% by weight of soybeans. Preferably, the edible plant-based paste contains at least 30% of soybeans.

[0086] In one embodiment, the plant-based mixture contains at most 80% by weight of soybeans, preferably at most 60% by weight of soybeans, more preferably at most 50% by weight of soybeans, even more preferably at most 45% by weight of soybeans, and most preferably at most 40% by weight of soybeans.

[0087] The weight ratio of the vegetable oil to the hard fat in the plant-based mixture is from 4 (i.e., 4:1) to 14 (i.e., 14:1), preferably from 4 (i.e., 4:1) to 10 (i.e., 10:1), more preferably from 5 (i.e., 5:1) to 8 (i.e., 8:1), and most preferably 5 (i.e., 5:1) or 6.5 (i.e., 6.5:1). The hard fat has a melting point of 80°C or lower, especially from 40°C to 80°C.

[0088] The vegetable oil and the hard fat can be the vegetable oil and the hard fat provided in the first aspect of the present invention, respectively.

[0089] In one embodiment, the plant-based mixture may comprise at least 15% by weight of vegetable oil, preferably from 15% to 40% by weight of vegetable oil, more preferably from 20% to 30% by weight of vegetable oil.

[0090] In one embodiment, the plant-based mixture may comprise at least 1% by weight of stearin, preferably from 1% to 10% by weight of stearin, more preferably from 1% to 5% by weight of vegetable oil.

[0091] In one embodiment, the plant-based mixture may comprise at least 0.5% by weight, preferably from 0.5% to 3.5% by weight, more preferably from 0.5% to 1.5% by weight of a food-grade polyglycerol ester, preferably PGPR.

[0092] In one embodiment, at least one oilseed different from soybean is added to soybean before step b). In this embodiment, soybean and at least one oilseed different from soybean are dry-ground together in step b). In this embodiment, a mixture of ground soybean and oilseed is obtained in step b), rather than ground soybean. The plant-based mixture may comprise at least 10% by weight, preferably from 10% to 70% by weight, more preferably from 10% to 40% by weight of oilseeds different from soybean.

[0093] The oilseeds different from soybean may be as provided in the first aspect of the present invention.

[0094] In one embodiment, 30% to 80% of the oilseeds of the plant-based mixture, preferably 50%, are melon seeds, and the remainder of the oilseeds of the edible plant-based paste are sesame seeds.

[0095] In another embodiment, the plant-based mixture may comprise 30% by weight of oilseeds different from soybean, in particular 15% by weight of melon seeds and 15% by weight of sesame seeds.

[0096] In a specific embodiment, at least one exogenous lecithin is further added to soybean in step c). For example, the plant-based mixture may comprise from 0.5% to 3% by weight of exogenous lecithin.

[0097] In a preferred embodiment, the plant-based mixture does not contain exogenous lecithin.

[0098] In one embodiment, at least one solid sweetener lecithin can be further added to the soybeans in step c). The solid sweetener is as provided in the first aspect of the present invention. The plant-based mixture may comprise from 6% to 30% by weight of the solid sweetener, preferably sucrose. In one embodiment, the plant-based mixture may comprise from 6% to 19% by weight, more preferably from 6% to 15% by weight, even more preferably from 6% to 10% by weight of the solid sweetener, especially sucrose.

[0099] In one embodiment, the total sugar content of the plant-based mixture can be less than 19% by weight, preferably less than 15% by weight, more preferably less than 10% by weight. In one embodiment, the total sugar content of the plant-based mixture can be higher than 6% by weight.

[0100] The amount of total sugars, including sucrose, should be at a level that delivers good and acceptable nutritional properties while maintaining acceptable sensory properties. The ratios provided above allow this.

[0101] In one embodiment, the plant-based mixture may comprise from 1% to 30% by weight, preferably from 6% to 30% by weight, more preferably from 6% to 15% by weight of food ingredients in powder form.

[0102] In one embodiment, when the food ingredient in powder form is cocoa powder, the plant-based mixture may comprise less than 7% by weight of cocoa powder.

[0103] In another embodiment, food ingredients in powder form can be further added to the soybeans in step c). The food ingredients in powder form can be as provided in the first aspect of the present invention.

[0104] In another embodiment, at least one additional ingredient can be further added to the soybeans in step c). The at least one additional ingredient can be a vitamin, a mineral, a fiber, a pigment, a prebiotic, a thickener, a flavoring agent, a sweetener or a mixture thereof.

[0105] The method further comprises step d) of dry-grinding the plant-based mixture to obtain an edible plant-based paste. The dry-grinding step can be carried out with a ball mill or a bead mill or a stone mill or a colloid mill. The dry-grinding can be carried out with a chopper. The chopper corresponds to a mill / grinder including one or several blades, such as a Stefan mixer. Preferably, the dry-grinding is carried out with a colloid mill.

[0106] The edible plant-based paste can have the same characteristics as the edible plant-based paste provided in the first aspect of the present invention.

[0107] Those skilled in the art will understand that they are free to combine all features of the present invention disclosed herein. In particular, the features described for the products of the present invention can be combined with the methods of the present invention, and vice versa. Additionally, the features described for different embodiments of the present invention can be combined.

[0108] Furthermore, if there are known equivalents for specific features, such equivalents should be incorporated as if explicitly mentioned in this specification. After referring to the accompanying drawings and non-limiting examples, additional advantages and features of the present invention will become apparent.

[0109] Example

[0110] Example 1: Effect of fat content on the dry mouthfeel and gritty texture of soy paste

[0111] Three different soybean pastes (Formula Food A, Formula Food B, and Formula Food C) were prepared as follows.

[0112] Whole soybeans with the hulls were provided. The soybeans were dry milled in a Stefan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO) was added to the ground soybeans at the ratios provided in the first column of Table 1, and then the mixture was dry milled in a colloid mill for 10 minutes while recirculating to obtain the soybean paste.

[0113] The obtained paste was tasted. The dry mouthfeel and gritty feeling were evaluated by persons trained to assess the gritty feeling and dry mouthfeel perceived in the mouth. The intensity of both sensory attributes was characterized by providing a very low / none, low, medium, high, or very high score.

[0114] The results are provided in Table 1.

[0115]

[0116] Table 1

[0117] It can be observed that the higher the fat content and the lower the soybean / total fat ratio, the lower the dry mouthfeel and the lower the gritty feeling. However, the increase in fat content is effective but not sufficient to completely prevent the dry mouthfeel and limit the gritty feeling to a minimum (see Table 1 - Formula Food A). The formulation should be further reprocessed to improve those features.

[0118] Furthermore, based on Table 1, it seems challenging to formulate a soybean paste with a low fat content due to the very high dry mouthfeel and gritty feeling (see Table 1 - Formula Food C).

[0119] Example 2: Effect of fat blend on the dry mouthfeel, waxy texture and gritty texture of soy paste

[0120] Seven different soybean pastes (Formula Foods A1 to G1) were prepared as follows.

[0121] Whole soybeans with hulls, whole sesame seeds, and whole melon seeds are provided at the ratios given in Table 2 (see Column 1). The soybeans, melon seeds, and sesame seeds are dry-milled together in a Stefan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO) and stearin (hydrogenated palm or shea stearin, if any) are added to the ground soybeans / sesame seeds / melon seeds at the ratios provided in the first column of Table 1, and then the mixture is dry-milled in a colloid mill for 10 minutes with recirculation to obtain a soybean paste.

[0122] Taste the obtained paste. The dry mouthfeel and gritty texture are evaluated by persons trained to assess the gritty, waxy, and dry mouthfeel sensations perceived in the mouth. The intensity of the three sensory attributes is characterized by providing a very low / absent, low, medium, high, or very high score.

[0123] The results are provided in Table 2.

[0124]

[0125] As can be observed in Table 2, changing the ratio of vegetable oil to stearin allows for fine-tuning and, in particular, significantly reduces the sensory defects of the soybean paste, including stickiness, dry mouthfeel, and gritty texture. In particular, the best results in terms of dry mouthfeel and gritty texture are obtained with a vegetable oil to stearin ratio of 4 - 6.5. For samples with low dry mouthfeel and low gritty texture, the most limited waxy texture is obtained with a vegetable oil to stearin ratio of 6.5 (regardless of the stearin used, i.e., hydrogenated palm oil or shea stearin). When tasted, the waxy texture of pastes with a waxy texture score of medium or lower is acceptable in the mouth (i.e., not unpleasant).

[0126] Example 3: Effect of sunflower lecithin on the dry mouthfeel, waxy texture and gritty texture of soy paste

[0127] Seven soybean pastes (Formulation Foods A2 to G2) are prepared as follows.

[0128] Whole soybeans with hulls, whole sesame seeds, and whole melon seeds are provided at the ratios given in Table 3 (see Column 2). The soybeans, melon seeds, and sesame seeds are dry-milled together in a Stefan mixer at speed 3 for 30 minutes. Different lecithin components (see the fifth column of Table 3) and HOSO are added to the ground soybeans / sesame seeds / melon seeds at the ratios provided in the second and sixth columns of Table 3. The obtained mixture is then dry-milled in a colloid mill for 10 minutes with recirculation to obtain a soybean paste.

[0129] Taste the obtained paste. The dry mouthfeel and gritty texture are evaluated by persons trained to evaluate the gritty, waxy and dry mouthfeel sensations perceived in the mouth. The intensity of the three sensory attributes is characterized by providing a very low / none, low, medium, high or very high rating.

[0130] The results are provided in Table 3.

[0131]

[0132] Table 3

[0133] It can be observed that the addition of lecithin did not improve the sensory attributes of the soy paste, especially the dry mouthfeel and gritty texture. The addition of lecithin may even make the dry mouthfeel and gritty texture of Formulation D2 and Formulation E2 worse, as shown in Table 3.

[0134] Example 4: Effect of PGPR on the dry mouthfeel, waxy texture and gritty texture of soy paste Three different soy pastes (Formulation A3 to Formulation C3) were prepared as follows.

[0135] Whole soybeans with hulls, whole sesame seeds, and whole melon seeds were provided in the ratios given in Table 4 (see column 2). The soybeans, melon seeds, and sesame seeds were dry milled together in a Stefan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO), stearin (hydrogenated palm), and PGPR (if any) were added to the ground soybeans / sesame seeds / melon seeds in the ratios provided in columns 2 and 5 of Table 4. The obtained mixture was then dry milled in a colloid mill for 10 minutes with recirculation to obtain the soy paste.

[0136] Taste the obtained paste. The dry mouthfeel and gritty texture are evaluated by persons trained to evaluate the gritty, waxy and dry mouthfeel sensations perceived in the mouth. The intensity of the three sensory attributes is characterized by providing a very low / none, low, medium, high or very high rating.

[0137] The results are provided in Table 4.

[0138]

[0139] Table 4

[0140] It can be observed that, despite the low fat content and low amount of soybeans, the addition of PGPR allows for a further reduction or even avoidance of the dry mouthfeel and a further reduction of the gritty texture. In addition, upon tasting, Soy Paste B3 and Soy Paste C3 have good and pleasant sensory properties, and even the waxy texture is acceptable. In particular, the sensory properties of Soy Paste B3 and Soy Paste C3 are improved compared to A3.

[0141] Example 5: Effect of food powder on the dry mouthfeel and gritty texture of soy paste

[0142] The following different soybean pastes were prepared.

[0143] Whole soybeans with hulls, whole sesame seeds, and whole melon seeds were provided at the ratios given in Table 5 (see Column 1). The soybeans, melon seeds, and sesame seeds were dry-ground together in a Stefan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO) and different food powders (see Column 5, if any) were added to the ground soybeans / sesame seeds / melon seeds at the ratios provided in the first column of Table 5. The resulting mixture was then dry-ground in a colloid mill for 10 minutes with recycling to obtain the soybean paste.

[0144] The obtained paste was tasted. The dry mouthfeel and gritty feel were evaluated by persons trained to evaluate the perceived grittiness, waxy feel, and dry mouthfeel in the mouth. The intensity of the three sensory attributes was characterized by providing a very low / no, low, medium, high, or very high score.

[0145] The results are provided in Table 5.

[0146]

[0147] Table 5

[0148] As can be observed in Table 5, the addition of food powders reduced the dry mouthfeel of the soybean paste. Some of them even reduced the gritty feel of the soybean paste. In particular, the best results in terms of reducing the gritty feel / dry mouthfeel were obtained by adding sucrose.

[0149] Although the present invention has been described by way of example, it should be understood that variations and modifications can be made without departing from the scope of the invention as defined in the claims.

Claims

1. An edible plant-based paste, the edible plant-based paste comprising: - At least 15% by weight of soybeans, preferably 30% of soybeans, - Vegetable oil and hard fat in a weight ratio of 4:1 to 14:1, wherein the hard fat has a melting point of 80 °C or lower, - At least one food-grade polyglycerol ester, preferably polyglycerol polyricinoleate (PGPR).

2. The edible plant-based paste according to claim 1, the edible plant-based paste further comprising an oilseed different from soybeans.

3. The edible plant-based paste according to claim 2, the edible plant-based paste comprising at least 10% by weight, preferably 10% to 70% by weight, more preferably 10% to 40% by weight of an oilseed different from soybeans.

4. The edible plant-based paste according to claim 2 or 3, wherein the oilseed different from soybeans is selected from the list consisting of: melon seeds, sesame seeds, sunflower seeds or a mixture thereof.

5. The edible plant-based paste according to any one of the preceding claims, the edible plant-based paste comprising 0.5% to 3.5% by weight of a food-grade polyglycerol ester.

6. The edible plant-based paste according to any one of the preceding claims, the edible plant-based paste being free of lecithin.

7. The edible plant-based paste according to any one of the preceding claims, wherein the hard fat has a melting point of 40 °C to 80 °C.

8. The edible plant-based paste according to any one of the preceding claims, the edible plant-based paste comprising a solid sweetener, preferably sucrose.

9. The edible plant-based paste according to claim 9, the edible plant-based paste comprising 6% to 30% by weight of a solid sweetener, preferably sucrose.

10. The edible plant-based paste according to any one of the preceding claims, the edible plant-based paste comprising at least 30% by weight, 30% to 60% by weight, preferably 35% to 45% by weight of fat.

11. The edible plant-based paste according to any one of the preceding claims, wherein the ratio of soybeans to total fat is 0.2 to 0.

9.

12. The edible plant-based paste according to any one of the preceding claims, wherein the fat of the edible plant-based paste consists only of vegetable fat.

13. The edible plant-based paste according to any one of the preceding claims, the edible plant-based paste having a D90 particle size of less than 200 microns.

14. The edible plant-based paste according to any one of the preceding claims, the edible plant-based paste having a viscosity of 2000 mPa.s to 15000 mPa.s at a shear rate of 20 °C and 300 s-1.

15. A method for producing an edible plant-based paste, the method comprising the following steps: a) The step of providing soybeans, preferably whole soybeans, b) Dry-grinding the soybeans to obtain ground soybeans, c) Add at least one vegetable oil, at least one hard fat, and at least one food-grade polyglycerol ester to the ground soybeans to obtain a plant-based mixture, wherein the plant-based mixture contains at least 35% by weight of soybeans, wherein the weight ratio of the vegetable oil to the hard fat in the plant-based mixture is from 4:1 to 14:1, and wherein the hard fat has a melting point of 80 °C or lower, d) Dry grind the plant-based mixture to obtain an edible plant-based paste.

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