Reducing astringency in vegetable protein-based beverages

Abstract

The present invention relates to a vegetable protein-based beverage comprising oat bran or an oat bran extract wherein said oat bran or oat bran extract comprises between 0.1% and 6% of the total solids content in the vegetable protein-based beverage on a dry basis, and wherein said oat bran or oat bran extract comprises, on a dry basis, between 0.1% and 6% of the total solids content in the vegetable protein-based beverage, and wherein said oat bran or oat bran extract comprises, on a dry basis, between 0.1% and 6% of the total solids content in the vegetable protein-based beverage. At least 15% of the solids contributed by the oat bran or oat bran extract are beta-glucan.

Description

BACKGROUND OF THE INVENTION

[0001] Astringency or dry mouthfeel is a sensory defect perceived in some protein-based beverages due to high protein content or due to the composition of the source material, such as plant-based proteins. This sensation is hypothesized to be generated by the loss of a lubricating salivary film, protein aggregation in saliva, or physical removal of abrasive protein aggregates.

[0002] It has been shown that thickening the beverage using hydrocolloids, such as carboxymethyl cellulose, pectin, and guar gum, reduces the perceived astringency. However, this effect is limited, especially when the viscosity of the beverage is maintained in a low range. Additionally, most hydrocolloid thickeners are not considered clean label and may be rejected by consumers.

[0003] There is clearly a need to develop astringency-free plant-based beverages that are clean label and thus have a better perception among consumers. SUMMARY OF THE INVENTION

[0004] The present invention relates to the use of oat bran or an oat bran extract rich in β-glucan for reducing the perception of dry mouthfeel. The extract is used at a very low concentration (less than 0.2%) and reduces the perception of astringency to a greater extent than gums when used at comparable levels of volumetric viscosity. The extensional rheological properties of the oat bran extract can mimic saliva and thus restore lubrication in the presence of astringency compounds.

[0005] Embodiments of the present invention

[0006] The present invention generally relates to a plant protein-based beverage that contains oat bran or an oat bran extract.

[0007] In one embodiment, the plant protein-based beverage contains between 0.3 wt% and 0.5 wt% of oat bran.

[0008] In one embodiment, the oat bran or oat bran extract accounts for between 10% and 35% of the total solids content in the plant protein-based beverage on a dry basis.

[0009] In one embodiment, the oat bran or oat bran extract accounts for between 20% and 35% of the total solids content in the plant protein-based beverage on a dry basis.

[0010] In one embodiment, the oat bran or oat bran extract accounts for between 15% and 35% of the total solids content in the plant protein-based beverage on a dry basis.

[0011] In one embodiment, the oat bran or oat bran extract accounts for between 10% and 35% of the total solids content in the plant protein-based beverage on a dry basis.

[0012] In one embodiment, oat bran or an oat bran extract comprises less than 6% of the total solids content in a plant-based protein beverage on a dry basis.

[0013] In one embodiment, oat bran or an oat bran extract comprises less than 6% of the total solids content in a plant-based protein beverage on a dry basis, and wherein at least 15% of the solids contributed by the oat bran or the oat bran extract are β-glucan on a dry basis.

[0014] In one embodiment, oat bran or an oat bran extract comprises at least 0.1% of the total solids content in a plant-based protein beverage on a dry basis, and wherein at least 15% of the solids contributed by the oat bran or the oat bran extract are β-glucan on a dry basis.

[0015] In one embodiment, oat bran or an oat bran extract comprises between 0.1% and 6% of the total solids content in a plant-based protein beverage on a dry basis.

[0016] In one embodiment, where the plant-based protein beverage comprises oat bran, the oat bran comprises between 1% and 5% of the total solids content in the plant-based protein beverage on a dry basis. Preferably, the oat bran comprises approximately 3% of the total solids content in the plant-based protein beverage on a dry basis.

[0017] In one embodiment, at most 50% of the solids contributed by oat bran are β-glucan. In one embodiment, between 25% and 35% of the solids contributed by oat bran are β-glucan. In one embodiment, at least 28% of the solids contributed by oat bran are β-glucan.

[0018] In one embodiment, an oat bran extract comprises between 1% and 5% of the total solids content in a plant-based protein beverage on a dry basis. Preferably, the oat bran extract comprises approximately 3% of the total solids content in the plant-based protein beverage on a dry basis, or between 3% and 5%.

[0019] In one embodiment, the plant-based protein beverage comprises less than 6 wt% of plant protein.

[0020] In one embodiment, the plant-based protein beverage comprises less than 4 wt% of plant protein.

[0021] For example, where pea protein isolate has a protein content of 80%, a plant-based beverage comprising 4.5 wt% pea protein isolate has a protein content of 3.6%.

[0022] In one embodiment, the plant-based protein beverage comprises approximately 3.6 wt% of plant protein.

[0023] In one embodiment, the plant protein-based beverage comprises less than 2.5% by weight of plant protein.

[0024] In one embodiment, the plant protein-based beverage comprises between 0.5% and 6% by weight, or between 0.5% and 4% by weight, or between 0.5% and 2.5% by weight of plant protein.

[0025] In one embodiment, the % by weight amount of plant protein does not include plant protein contributed by oat bran or oat bran extract.

[0026] In one embodiment, oat bran is dissolved in the plant protein-based beverage.

[0027] In one embodiment, the plant protein is pea protein. In one embodiment, the plant protein is broad bean protein. In one embodiment, the plant protein is soy protein. In one embodiment, the plant protein is a plant protein isolate. In one embodiment, the plant protein is pea protein isolate.

[0028] In one embodiment, the plant protein-based beverage comprises pea protein isolate and oat bran extract, such as about 3.6% by weight of pea protein and about 3% by weight of oat bran extract on a dry basis.

[0029] In one embodiment, the oat bran extract solids comprise at least 15% β-glucan on a dry basis. In one embodiment, the oat bran extract solids comprise between 25% and 50% β-glucan on a dry basis. In one embodiment, the oat bran extract solids comprise between 40% and 50% β-glucan on a dry basis. Preferably, the oat bran extract solids comprise at most 50% β-glucan on a dry basis.

[0030] In one embodiment, the plant protein-based beverage is vegan. In one embodiment, the beverage does not contain gums, preferably the beverage does not contain gellan gum, pectin or xanthan gum. In one embodiment, the beverage is vegan and does not contain gums.

[0031] In one embodiment, the plant protein-based beverage further comprises oil, preferably at most about 4% by weight of oil on a dry basis.

[0032] In one embodiment, the plant protein-based beverage comprises about 2.5% by weight of sunflower oil.

[0033] In one embodiment, the plant protein-based beverage contains between 0.5% and 3.5% by weight of sugar on a dry basis. In one embodiment, the plant protein-based beverage contains up to about 3.5% by weight of sugar on a dry basis, such as about 0.8% by weight of brown sugar on a dry basis.

[0034] In one embodiment, the plant protein-based beverage contains flavorings.

[0035] In one embodiment, the plant protein-based beverage contains up to 1% by weight of gum, such as about 0.15% by weight of gum.

[0036] In one embodiment, the plant protein-based beverage contains softened water.

[0037] In one embodiment, the plant protein-based beverage contains about 0.22% by weight of Ca(OH)2 and phosphoric acid in a mass ratio to calcium of about 1.3.

[0038] In one embodiment, the plant protein-based beverage contains about 5.1% by weight of isomaltulose.

[0039] In one embodiment, the plant protein-based beverage contains about 0.12% by weight of potassium dihydrogen phosphate.

[0040] In one embodiment, the plant protein-based beverage contains about 0.35% by weight of calcium carbonate.

[0041] The present invention also relates to a method for preparing an oat bran extract, the method comprising the steps of:

[0042] a. Dissolving oat bran in water (e.g., softened water);

[0043] b. Centrifuging the insoluble components; and

[0044] c. Separating the supernatant from the insoluble components, wherein the supernatant is the oat bran extract.

[0045] In one embodiment, the temperature of the water is at least 60°C, such as about 65°C.

[0046] In one embodiment, the beverage is prepared by hydrating a plant protein isolate in water.

[0047] In one embodiment, the beverage is prepared by homogenization and pasteurization.

[0048] In one embodiment, the oat bran extract is added after pasteurization.

[0049] In one embodiment, the oat bran is added when hydrating the plant protein isolate in water.

[0050] The present invention also relates to a method for preparing a plant protein-based beverage comprising an oat bran extract, wherein the oat bran extract accounts for less than 6% of the total solids content in the plant protein-based beverage on a dry basis.

[0051] In one embodiment, on a dry basis, the oat bran extract accounts for less than 6% of the total solids content in the plant protein-based beverage, wherein on a dry basis, at least 15% of the solids contributed by the oat bran extract are β-glucan.

[0052] In one embodiment, the method comprises adding sunflower oil and gum and stirring.

[0053] In one embodiment, the method comprises homogenizing in a two-stage homogenizer, for example at a pressure of 250 / 50 bar.

[0054] In one embodiment, the method comprises a pasteurization step, for example at about 95 °C for about 15 minutes. Preferably, in the case of using an oat bran extract, it is added after pasteurization. Preferably, in the case of using oat bran, it is added together with the plant protein isolate during the hydration step.

[0055] In one embodiment, on a dry basis, the oat bran or oat bran extract accounts for not less than 0.1% of the total solids content in the plant protein-based beverage, and wherein on a dry basis, at least 15% of the solids contributed by the oat bran or oat bran extract are β-glucan.

[0056] In one embodiment, the oat bran or oat bran extract accounts for between 0.1% and 6% of the total solids content in the plant protein-based beverage on a dry basis.

[0057] In one embodiment, the oat bran extract is prepared by the method according to the present invention.

[0058] In one embodiment, the plant protein-based beverage comprises less than 6% by weight of plant protein.

[0059] In one embodiment, the plant protein-based beverage comprises less than 4% by weight of plant protein.

[0060] In one embodiment, the plant protein-based beverage comprises about 3.6% by weight of plant protein.

[0061] In one embodiment, the plant protein-based beverage comprises less than 2.5% by weight of plant protein.

[0062] In one embodiment, the plant protein-based beverage comprises between 1% and 6% by weight of plant protein.

[0063] In one embodiment, the plant protein is pea protein. In one embodiment, the plant protein is broad bean protein. In one embodiment, the plant protein is soy protein. In one embodiment, the plant protein is a plant protein isolate. In one embodiment, the plant protein is a pea protein isolate.

[0064] In one embodiment, the plant protein-based beverage comprises a pea protein isolate and an oat bran extract, such as about 3.6 wt% pea protein and about 3 wt% oat bran extract on a dry basis.

[0065] In one embodiment, the oat bran extract solids comprise at least 15% β-glucan on a dry basis. Preferably, the oat bran extract solids comprise at most 50% β-glucan on a dry basis.

[0066] In one embodiment, the plant protein-based beverage is vegan. In one embodiment, the beverage does not contain gums, preferably the beverage does not contain gellan gum, pectin or xanthan gum. In one embodiment, the beverage is vegan and does not contain gums.

[0067] In one embodiment, the plant protein-based beverage further comprises oil, preferably at most about 4 wt% oil on a dry basis.

[0068] In one embodiment, the plant protein-based beverage comprises about 2.5 wt% sunflower oil.

[0069] In one embodiment, the plant protein-based beverage comprises at most about 3.5 wt% sugar on a dry basis, such as about 0.8 wt% brown sugar on a dry basis.

[0070] In one embodiment, the plant protein-based beverage comprises flavorings.

[0071] In one embodiment, the plant protein-based beverage comprises at most 1 wt% gum, such as about 0.15 wt% gum.

[0072] In one embodiment, the plant protein-based beverage comprises about 0.22 wt% Ca(OH)2 and phosphoric acid in a mass ratio to calcium of about 1.3.

[0073] In one embodiment, the plant protein-based beverage comprises about 5.1 wt% isomaltulose.

[0074] In one embodiment, the plant protein-based beverage comprises about 0.12 wt% potassium dihydrogen phosphate.

[0075] In one embodiment, the plant protein-based beverage comprises about 0.35 wt% calcium carbonate.

[0076] In one embodiment, at least 50% of the solids contributed by the oat bran extract, on a dry basis, are β-glucan.

[0077] The present invention also relates to the use of oat bran or an oat bran extract for reducing the persistence of astringency in a plant protein-based beverage, preferably a pea protein-based beverage.

[0078] The present invention also relates to the use of oat bran or an oat bran extract for increasing the perception of thickness in a plant protein-based beverage, preferably a pea protein-based beverage. Detailed Description

[0079] All percentages expressed herein are by weight based on the total weight of the composition, unless otherwise indicated.

[0080] As used herein, "about", "approximately" and "substantially" are to be understood to refer to a number within a range of a particular numerical value, such as within -10% to +10% of the recited numerical value, preferably within -5% to +5% of the recited numerical value, more preferably within -1% to +1% of the recited numerical value, and most preferably within -0.1% to +0.1% of the recited numerical value. All numerical ranges herein are to be understood to include all integers or fractions within the range. Additionally, these numerical ranges are to be understood to provide support for claims involving any number or subset of numbers within the range. For example, the disclosure of 1 to 10 is to be understood to support ranges such as 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0081] As used in this disclosure and the appended claims, the singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to "an ingredient" or "the ingredient" includes two or more ingredients.

[0082] The words "comprising", "including" and "containing" will all be interpreted as inclusive rather than exclusive. Similarly, the terms "comprises", "includes" and "or" should all be regarded as inclusive, unless the context clearly prohibits this interpretation. However, the compositions disclosed herein may be free of any elements not specifically disclosed herein. Thus, the disclosure of an embodiment using the term "comprising / including" includes the disclosure of embodiments "consisting essentially of the specified components" and "consisting of the specified components". A composition "consisting essentially of" contains at least 75% by weight of the reference component, preferably at least 85% by weight of the reference component, more preferably at least 90% by weight of the reference component, and most preferably at least 95% by weight of the reference component.

[0083] The term "and / or" as used in the context of "X and / or Y" shall be construed as "X" or "Y" or "X and Y". In the context of its use herein, the terms "exemplary" and "such as"

[0084] (especially when followed by a list of terms) are merely exemplary and illustrative and should not be regarded as exclusive or comprehensive.

[0085] Plant-based proteins can be, for example, pea protein (all forms of pea protein, including pea protein concentrate and isolate), soy protein (all forms of soy protein, including soy protein concentrate and isolate), canola protein (all forms of canola protein, including canola protein concentrate and isolate), other plant proteins such as wheat and fractionated wheat proteins, corn and its components (including zein), rice, oats, potatoes, peanuts, green pea flour, mung bean flour, and any protein derived from legumes, lentils, and dried beans.

[0086] Non-limiting examples of suitable lipids include vegetable fats (such as, olive oil, corn oil, sunflower oil, rapeseed oil, hazelnut oil, soybean oil, palm oil, coconut oil, canola oil, lecithin, etc.) or any combination thereof.

[0087] A vegan product is defined as being free of animal products, such as dairy products and meat products.

[0088] Examples

[0089] Example 1

[0090] A pea-based beverage is prepared by dissolving 4.5 wt% of pea protein isolate (protein content 80%) and 0.8 wt% of sugar in softened water (or softened water containing 0.22 wt% of Ca(OH)2 and phosphoric acid with a mass ratio of calcium of about 1.3) at 65 °C, heating and stirring for 30 minutes, then adding additional ingredients (including 2.5 wt% of sunflower oil and 0.15 wt% of gum) and stirring for 15 minutes (still at 65 °C). The mixture is homogenized in a two-stage homogenizer at a pressure of 250 / 50 bar and pasteurized at 95 °C for 15 minutes. In the case of using oat bran extract, it is added after pasteurization. In the case of using oat bran, it is added together with the plant protein isolate during the hydration step.

[0091] For sensory evaluation, 12 panelists were trained to perform a unidimensional descriptive profiling of several sensory attributes related to flavor and texture until they achieved good discrimination and reproducibility.

[0092] During the evaluation period, the panelists evaluated the attributes of the samples according to a defined sensory vocabulary. The attributes covered were AR = aroma; FL = flavor; TX = texture and PE = persistence 30 seconds after expectorating the sample. The perceived magnitudes were recorded on a visual analog structured scale ranging from 0 to 10, and the samples were presented one by one to the panelists.

[0093] The samples were tested 18 to 20 hours after preparation at room temperature (about 20 °C). To avoid saturation effects, a maximum of 6 products were evaluated for each single session, with a 5-minute pause between samples, during which the panelists were provided with freshly opened Acqua Panna water as a palate cleanser.

[0094] Univariate profiling data were collected in a single sensory booth using Fizz software (Biosystèmes, France).

[0095] For shear viscosity, a single flow curve of each sample was measured at 20 °C between shear rates of 10-1 and 102 s-1 using an Anton Paar rheometer (DG26,7; serial number 28531) with a double-gap geometry. For the measured extensional viscosity, a HaakeTM capillary breakup extensional rheometer (CaBERTM, ThermoFisher Scientific, N°40047807) was used. The device generates a fluid filament by rapidly stretching a drop of the liquid sample vertically and then tapering the filament. The pea-based beverage sample was loaded between two metal plates with a diameter of 6 mm and a spacing of 3 mm and extended to a height of 10 mm by a linear motor drive. During stretching and tapering until rupture, the diameter of the midpoint of the liquid sample was measured using a laser sheet. Each sample was used with six replicates to extract the average curve and the average rupture time.

[0096] Example 2

[0097] In this example, an extract from oat bran was used together with hot water extraction and centrifugation of the insoluble matter. The supernatant was used as an extract containing approximately 0.3% total solids, including 0.15% β-glucan. The extensional properties of the extract were a break time of 756 ± 131 ms and a relaxation time of 243 ± 15 ms and the filament breakage curve was as follows:

[0098] Figure 1 showing the filament diameter over time using the CaBER and the volume viscosity as a function of shear using the rheometer.

[0099] By replacing 20% of the water in the formulation with oat bran extract, the extract was used in a pea protein-based beverage formulation. The pea protein beverage contains 4.5 wt% of pea protein isolate from a commercial source, 0.22 wt% of Ca(OH)2 and phosphoric acid with a mass ratio to calcium of about 1.3, and 5.1 wt% of isomaltulose. A control containing 0.17 wt% pectin was used to separate the effects of volume viscosity and extensional viscosity.

[0100] Figure 2 Shown are the flow viscosity curves of samples tested by a sensory panel on an Anton Paar rheometer using a double-gap geometry. Preliminary results were obtained on a sugar-free formulation. As Figure 2 shown, the volume viscosities are comparable between the formulation containing oat bran extract and the formulation containing 0.17 wt% pectin. The sensory curves show that the astringency persistence of the oat bran extract is significantly reduced compared to pectin (TX - astringency tends to decrease), and the perception of thickness is significantly increased.

[0101] Figure 3 Shown are the sensory scores (N = 10) of a trained panel. Different significant letters indicate significant differences between samples (Duncan, P < 0.05)

[0102] Example 3

[0103] In this example, the extensional viscosity does not come from the oat bran extract, but from a commercially sourced oat bran rich in β-glucan, which also contains insoluble fiber. This oat bran was used in a pea-based beverage containing 4.4 wt% of pea protein isolate from a commercial source (with 80% protein), 0.80 wt% brown sugar, 2.60 wt% high-oleic sunflower oil, 0.12 wt% potassium dihydrogen phosphate, and 0.35 wt% calcium carbonate.

[0104] Figure 4 Shown are the sensory scores (N = 10) of a trained panel. Asterisks indicate significant differences between samples (Duncan, P < 0.05) In Figure 4 it can be seen that the perceived thickness of the samples thickened with gum is not significantly different from that of the oat bran samples. However, the astringency (texture) felt in the formulation containing oat bran is lower compared to the unthickened and gellan gum-thickened references. The persistent astringency also tends to be lower.

[0105] Furthermore, it can be seen that the volume viscosity of the gellan gum samples is higher than that of the formulation containing oat bran, indicating that the reduction in astringency does not come from a higher volume viscosity in the oat bran samples.

[0106] Figure 5Shows the flow viscosity curves of samples tested by a sensory panel on an Anton Paar rheometer using a double-gap geometry.

[0107] Example 3

[0108] In this example, different levels of oat bran extract were used in the pea protein beverage from Example 2, with the addition range between 5% and 20%.

[0109] Table 1: Filament break time of samples with controlled amounts of caber

[0110] Formulation Filament break time (ms) 20% oat bran extract 153±18 10% oat bran extract 59±16 5% oat bran extract 39±7 Pea drink reference 36±4

[0111] The final concentration of oat bran extract in the plant protein-based beverage is between 0.1 and 1% on a dry basis.

[0112] These results show that the added extract only changes the extensional viscosity of the beverage when added at 20% and 10%, but not at the lower 5% addition.

[0113] Figure 6 Shows the average sensory scores (N = 12) of pea-based beverages added with different amounts of oat bran extract. Different letters indicate significant differences between samples (Duncan, P < 0.05).

[0114] Figure 7 Shows the flow viscosity curves of samples tested by a sensory panel on an Anton Paar rheometer using a double-gap geometry. The bulk viscosity of the mixture did not increase, indicating that the reduction in astringency and the increase in the perception of thickness are related to the use of oat bran extract and not to the bulk viscosity of the final formulation.

[0115] Example 4

[0116] In this example, oat bran rich in β-glucan (28%) was used as an ingredient in the plant protein beverage. The composition of the plant-based beverage is shown in Table 2 below.

[0117] Table 2: Composition of plant-based beverages

[0118]

[0119] Adding oat bran to the formulation resulted in an increase in extensional viscosity, comparable to that of adding oat bran extract. This is visible in Figure 8 which shows the filament diameter over time using a CaBER.

[0120] Figure 9Shows the sensory scores of a plant-based beverage containing oat bran produced at pilot scale with UHT treatment. The sensory scores show that an increase in oat bran concentration results in a decrease in the perception of astringency (PE - astringency), and an increase in the perception of mouthcoating. These results confirm the benefits of adding oat bran at a concentration within 0.3 wt% to 0.5 wt% in the beverage (corresponding to a concentration of 3 wt% to 5 wt% of the total solids content) to a plant-based beverage.

Claims

1. A plant protein-based beverage, the plant protein-based beverage comprising oat bran or an oat bran extract, wherein, on a dry basis, the oat bran or oat bran extract accounts for between 0.1% and 6% of the total solids content in the plant protein-based beverage, and wherein, on a dry basis, at least 15% of the solids contributed by the oat bran or oat bran extract are β-glucan.

2. The plant protein-based beverage according to claim 1, wherein the oat bran or oat bran extract accounts for between 1% and 5% of the total solids content in the plant protein-based beverage on a dry basis.

3. The plant protein-based beverage according to any one of claims 1 to 2, wherein the plant protein-based beverage comprises between 0.3% and 0.5% by weight of oat bran.

4. The plant protein-based beverage according to any one of claims 1 to 3, wherein the plant protein is pea protein, broad bean protein or soybean protein.

5. The plant protein-based beverage according to any one of claims 1 to 4, wherein the plant protein is pea protein isolate.

6. The plant protein-based beverage according to any one of claims 1 to 5, wherein the plant protein-based beverage comprises less than 4.5% by weight of plant protein.

7. The plant protein-based beverage according to any one of claims 1 to 6, wherein, on a dry basis, at most 50% of the solids contributed by the oat bran extract are β-glucan.

8. The plant protein-based beverage according to any one of claims 1 to 7, wherein, on a dry basis, between 25% and 35% of the solids contributed by the oat bran are β-glucan.

9. The plant protein-based beverage according to any one of claims 1 to 8, wherein the plant protein beverage comprises pea protein isolate and oat bran extract.

10. The plant protein-based beverage according to any one of claims 1 to 9, wherein the beverage is vegan and does not contain gums.

11. A method for preparing a plant protein-based beverage comprising an oat bran extract, wherein, on a dry basis, the oat bran extract accounts for less than 6% of the total solids content in the plant protein-based beverage, and wherein, on a dry basis, at least 15% of the solids contributed by the oat bran extract are β-glucan.

12. The method for preparing a plant protein-based beverage according to claim 11, wherein the beverage is prepared by hydrating a plant protein isolate in water.

13. The method for preparing a plant protein-based beverage according to any one of claims 11 to 12, wherein the beverage is prepared by homogenization and pasteurization.

14. The method for preparing a plant protein-based beverage according to any one of claims 11 to 13, wherein the oat bran extract is added after pasteurization.

15. The method for preparing a plant protein-based beverage according to any one of claims 11 to 14, wherein oat bran is added when hydrating the plant protein isolate in water.

16. Use of oat bran or oat bran extract for reducing astringency persistence or for increasing the perception of thickness in a pea protein-based beverage.

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