Plant-based chickpea milk

Abstract

A composition is provided comprising a starch source; and a chickpea protein isolate, a chickpea protein concentrate, or a combination thereof. The starch source may be chickpea flour and / or oat flour. The composition may include an edible liquid (e.g., water) to provide chickpea milk that may be used in place of conventional dairy milk. The composition can be in the form of a dry blend, which can be redissolved by a consumer with an edible liquid (e.g., water) to make chickpea milk. The invention also provides a preparation method of the composition. The method can include the step of mixing an edible liquid, a starch source, optionally at least one edible plant-derived lipid, and a chickpea protein isolate, a chickpea protein concentrate, or a combination thereof. The method may include the step of enzymatically treating the composition to obtain a low viscosity composition.

Description

Cross-references to related applications

[0001] This application claims priority to U.S. Provisional Application No. 63 / 456,045, filed March 31, 2023, the entire disclosure of which is incorporated herein by reference for all purposes. Technical Field

[0002] This disclosure relates to plant-based milk. Background Technology

[0003] In recent years, consumer interest in plant-based dairy products, made by mixing dried plant-based flour and protein with water, has surged, aiming to replace traditional dairy milk. Ideally, these products should have a similar texture to dairy milk, meaning they should have a similar viscosity and smoothness. Optionally, such plant-based milks can be formulated with similar protein and / or fat content to dairy milk. Legumes, such as chickpeas, are a highly attractive source of plant-based flour and protein for this type of milk. One challenge in making such products by mixing chickpea protein and chickpea flour with water is that adding sufficient amounts of chickpea product to the water to achieve the desired protein level can result in an unacceptably high viscosity and gritty texture. Another difficulty to overcome is the lack of stability of these plant-based milks. For example, they may settle over time, leading to storage problems. Due to the starch in the flour, such plant-based milks may also thicken over time, resulting in uncomfortably high viscosity and storage issues.

[0004] Previous efforts to prepare this type of plant-based milk are summarized below.

[0005] CN104255931B relates to a chickpea milk beverage and its preparation method using α-glucosidase inhibition.

[0006] CN110200079A relates to chickpea acid milk and its preparation method.

[0007] WO 2016 / 172570 A1 relates to a non-dairy alternative that can be prepared from legumes with high starch content, such as chickpeas and red beans.

[0008] WO 2021 / 214779 A1 relates to a chickpea-based non-dairy alternative milk that does not curdle when added to coffee.

[0009] US 2013 / 0196028 A1 relates to a nutrient-rich soluble portion of chickpeas and a method for preparing the same.

[0010] US 2016 / 0309732 A1 relates to a non-dairy alternative made from legumes with high starch content, such as chickpeas and red beans.

[0011] US 2022 / 0022495 A1 relates to a liquid composition containing plant protein that does not aggregate and / or solidify with acid.

[0012] There is still a need for a chickpea-based non-dairy plant milk that offers an ideal smooth texture, low viscosity, and excellent storage stability. Summary of the Invention

[0013] This disclosure provides a plant-based chickpea milk beverage as a dairy milk alternative, suitable for consumers with different dietary preferences. The product has a similar taste, consistency, and smoothness to dairy milk, while also providing comparable nutritional protein content and calcium fortification. Chickpeas are considered a rising star among next-generation plant proteins. They are accepted for their good nutrition, are a nitrogen-fixing crop, and do not present concerns about allergenicity. The compositions and processes described in detail in this disclosure provide a plant-based milk alternative with low viscosity and a protein content comparable to conventional dairy milk. According to one embodiment, a ready-to-drink aqueous chickpea composition is provided. Alternatively, a dried chickpea composition can be provided to prepare an instant-mix chickpea milk powder, which consumers can reconstitute in water or use to formulate dairy alternative foods, replacing dried dairy ingredients. Thus, a plant-based beverage is provided as a dairy milk alternative with similar sensory characteristics, taste, and smoothness, as well as the same nutritional protein content.

[0014] The composition and its preparation method provide a low-viscosity, smooth-tasting beverage suitable as a dairy milk substitute, for example, added to tea, coffee or hot chocolate, eaten with cereal or oatmeal, or used in baking and the preparation of icing or glaze.

[0015] A composition is provided comprising an edible liquid, a starch source, and chickpea protein isolate, chickpea protein concentrate, or a combination thereof.

[0016] A composition is also provided comprising a starch source, and chickpea protein isolate, chickpea protein concentrate, or a combination thereof.

[0017] A method for preparing the composition is also provided. The method includes the following steps: An edible liquid, a starch source, optionally at least one edible plant-derived lipid, and chickpea protein isolate, chickpea protein concentrate, or a combination thereof are mixed to provide a chickpea protein and starch composition. This chickpea protein and starch composition has an untreated viscosity. This untreated viscosity was measured after standing at 4°C for 12 hours and was measured on a beverage at 4°C using a Brookfield DV2T viscometer with rotor #1, reading the data after 30 seconds at 100 rpm, with torque in the range of 15-85%.

[0018] According to some embodiments, the method may further include the step of mixing an enzyme with a chickpea protein and starch composition having an untreated viscosity. The enzyme is capable of acting on the starch present in the starch source under enzymatic conditions, hydrolyzing at least a portion of the starch present in the starch source into sugars. According to one embodiment, the method includes the step of: under enzymatic conditions, allowing the enzyme to hydrolyze at least a portion of the starch present in the starch source into sugars to provide a chickpea protein and starch composition with reduced viscosity. The reduced viscosity is measured after allowing the enzyme to hydrolyze at least a portion of the starch present in the starch source into sugars, and after standing at 4°C for 12 hours. It is measured using a Brookfield DV2T viscometer at 4°C with a rotor #1, reading data after 30 seconds at 100 rpm, with torque in the range of 15-85%. The reduced viscosity is lower than the untreated viscosity. Importantly, the reduced viscosity should be understood as a reduction compared to a similar composition that has not undergone enzymatic treatment but has undergone a similar treatment process (i.e., if the enzymatically treated composition has undergone pasteurization, homogenization, etc.). Detailed Implementation

[0019] Chickpea protein isolate: As used herein, the term "chickpea protein isolate" refers to a refined chickpea protein product containing at least 80% by weight chickpea protein on a moisture-free basis. According to some embodiments, the chickpea protein isolate is enriched with various food components, such as, but not limited to, additional non-chickpea proteins and minerals, flavorings, and flavor-masking ingredients, which may be naturally occurring or externally added. According to some embodiments, the chickpea protein isolate may contain at least 80, 85, 90, or at least 95% by weight chickpea protein based on the total weight of the chickpea protein isolate (moisture-free basis). The chickpea protein isolate may be defatted, i.e., further processed to remove at least some fat. The content of the chickpea protein isolate in the compositions disclosed herein is to provide the desired level of protein in the composition. According to one embodiment, the chickpea protein isolate may contain 0-10% by weight water, 0-10% by weight ash, 80-99% by weight chickpea protein, and 1-20% by weight carbohydrates. Based on the total weight of chickpea protein concentrate (moisture-free basis), carbohydrate components may be present in the following amounts: soluble fiber 5-20% by weight; insoluble fiber 5-20% by weight; total sugar 0.5-5% by weight; other carbohydrates: 0-2% by weight.

[0020] Chickpea protein concentrate: As used herein, the term "chickpea protein concentrate" refers to a refined chickpea protein product containing at least 40% by weight chickpea protein on a moisture-free basis. According to some embodiments, the chickpea protein concentrate may contain at least 40, 45, 50, 55, 60, 65, 70, or at least 75% chickpea protein by weight (moisture-free basis). According to some embodiments, the chickpea protein concentrate is rich in various food components, such as, but not limited to, proteins and minerals, flavorings, and flavor-masking ingredients, which may be naturally occurring or externally added. The chickpea protein concentrate may be defatted, i.e., further processed to remove at least some fat. The amount of chickpea protein concentrate in the compositions disclosed herein is to provide the desired level of protein in the composition. According to one embodiment, the chickpea protein concentrate may contain 0-10% by weight water, 0-10% by weight ash, 25-79% by weight protein, and 20-40% by weight carbohydrates. Based on the total weight of chickpea protein concentrate, the carbohydrate content may be present in the following amounts: soluble fiber 5-20% by weight; insoluble fiber 5-20% by weight; total sugar 0.5-5% by weight; other carbohydrates: 0-2% by weight.

[0021] According to some implementation schemes, the terms "chickpea protein concentrate" and "chickpea protein isolate" are used interchangeably to distinguish chickpea products that have not been processed to increase their protein content to levels higher than that of raw chickpeas.

[0022] Starch: As used herein, the term “starch” refers to a polymer formed from linked dehydrated α-D-glucose units. It can have a predominantly linear structure (amylose) or a branched structure (amylose).

[0023] Protein: As used in this article, the term “protein” refers to a polymer of amino acids of any length, that is, containing two or more amino acids.

[0024] Chickpeas can also be called chickpeas, garbanzo, or Bengal gram. Cicer arietinum ).

[0025] Unless otherwise stated, all percentages are by weight.

[0026] Composition: Liquid Composition: A composition is provided comprising an edible liquid, a starch source, and chickpea protein isolate, chickpea protein concentrate, or a combination thereof. The composition is suitable for use as a beverage. According to one embodiment, the pH of the composition can be 4.6-8. For example, the pH of the composition can be at least 4.6, 5, 5.5, 6, 6.5, 7, or at least 8. For example, the pH of the composition can be at most 8, 7.5, 7, 6.5, 6, 5.5, or at most 5.

[0027] According to one embodiment, based on the total weight of the composition, including the liquid, the starch content of the liquid composition can be from 0.01 to 1% by weight, the chickpea protein content from 0.01 to 6% by weight, and the plant-based fat content from 0 to 6% by weight. Such starch, protein, and fat levels are suitable for use as a milk substitute beverage, with the chickpea protein and starch content having the greatest impact on viscosity. According to another embodiment, the amount of chickpea protein can be as high as possible to maintain viscosity, and the plant-based fat content can also be higher, although this is not common in milk substitutes. Those skilled in the art will understand that the amounts of chickpea protein, starch, and plant-based fat can be adjusted to obtain a beverage with the desired nutritional composition. According to one embodiment, the liquid composition may contain one or more of the following additional ingredients (all weight percent, unless otherwise specified, are on a dry basis): soluble fiber (0.05-10.0% by weight); stevia leaf extract (0.005% by weight or more - US GRAS no maximum use limit); steviol glycosides (0.005% by weight or more - US GRAS no maximum use limit); monk fruit extract (0.005% by weight or more - US GRAS no maximum use limit); salt (0.001-5% by weight); gellan gum (0.001-3% by weight); calcium carbonate (0.05-2% by weight); vegetable-based oil or fat (0.5-10% by weight based on the total weight including liquid); liquid flavoring and masking agents (0.005-5% by weight based on the total weight including liquid). According to one embodiment, the liquid composition contains 4% by weight or more fiber (soluble or insoluble) on a total weight basis. According to one embodiment, the liquid composition may contain 0.05 to 10% by weight of chickpea protein isolate, chickpea protein concentrate, or a combination thereof, and 0.05 to 10% by weight of starch from a starch source. According to one embodiment, the viscosity of the liquid composition after standing at 4°C for 12 hours is less than 60 cPs, as measured using a Brookfield DV2T viscometer at 4°C on a beverage, with rotor #1 used, data read after 30 seconds at 100 rpm, and torque in the range of 15-85%.

[0028] Dry Blend Composition: A composition comprising a starch source and chickpea protein isolate, chickpea protein concentrate, or a combination thereof is also provided. This dry blend can be reconstituted with an edible liquid (such as water), for example, to provide an aqueous beverage. Other edible liquids disclosed herein are also suitable for reconstituted with this dry blend.

[0029] According to one embodiment, the dry blend may contain one or more of the following additional ingredients (all weight percent on a dry basis): soluble fiber (0.05-10.0% by weight); stevia leaf extract (0.005% by weight or more - US GRAS no maximum limit); steviol glycosides (0.005% by weight or more - US GRAS no maximum limit); monk fruit extract (0.005% by weight or more - US GRAS no maximum limit); salt (0.001-5% by weight); gellan gum (0.001-3% by weight); calcium carbonate (0.05-2% by weight). According to one embodiment, the dried composition may contain 4% by weight or more fiber (soluble or insoluble) on a dry basis.

[0030] According to one embodiment, the dry mixture can be further mixed with at least one edible liquid such that the resulting composition has a viscosity of less than 60 cPs after standing at 4°C for 12 hours. This viscosity is measured on the beverage at 4°C using a Brookfield DV2T viscometer with rotor #1, reading the data after 30 seconds at 100 rpm, with torque in the range of 15-85%. According to some embodiments, the viscosity of the resulting composition can be 60 cPs or less, 55 cPs or less, 50 cPs or less, 45 cPs or less, 40 cPs or less, 35 cPs or less, 30 cPs or less, 25 cPs or less, or less than 20 cPs.

[0031] Chickpea protein concentrate or chickpea protein isolate: According to some embodiments, the liquid composition may contain 0.05-10% by weight of chickpea protein concentrate or chickpea protein isolate or a combination thereof. For example, the liquid composition may contain at least 0.05, 0.1, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, or at least 9.5% by weight of chickpea protein concentrate or chickpea protein isolate or a combination thereof. For example, based on the weight of the liquid composition, the liquid composition may contain up to 10, 9.75, 9.5, 9.25, 9, 8.75, 8.5, 8.25, 8, 7.75, 7.5, 7.25, 7, 6.75, 6.5, 6.25, 6, 5.75, 5.5, 5.25, 5, 4.75, 4.5, 4.25, 4, 3.75, 3.5, 3.25, 3, 2.75, 2.5, 2.25, 2, 1.75, 1.5, or up to 1% by weight of chickpea protein concentrate or chickpea protein isolate or combinations thereof.

[0032] According to some embodiments, based on the dry weight of the dry blend composition, the dry blend composition may contain 2 to 97% by weight of chickpea protein concentrate or chickpea protein isolate or a combination thereof. For example, based on the dry weight of the dry blend composition, the dry blend composition may contain at least 2, 3, 4, 5, 7, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or at least 95% by weight of chickpea protein concentrate or chickpea protein isolate or a combination thereof. For example, based on the dry weight of the dry blend composition, the dry blend composition may contain up to 97, 95, 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4 or up to 3% by weight of chickpea protein concentrate or chickpea protein isolate or a combination thereof.

[0033] Starch source: The starch source provides starch that can be enzymatically hydrolyzed to provide hydrolyzed starch. Therefore, the enzymatically treated product contains hydrolyzed starch (starch present in the starch source that has been enzymatically hydrolyzed). In some embodiments, the starch present in the starch source may not be completely hydrolyzed by the enzyme, so the product may contain both hydrolyzed and unhydrolyzed starch. Prior to enzymatic treatment, the composition may contain only unhydrolyzed starch.

[0034] Any flour with a high starch content can be used as a starch source. Non-limiting examples of starch sources include chickpea flour, oat flour, wheat flour, corn flour, potato flour, tapioca flour, dent corn starch, sago starch, partially hydrolyzed starch, and combinations thereof. Flour may or may not have bran removed.

[0035] According to one embodiment, the starch source may include chickpea flour, oat flour, or a combination thereof. According to one embodiment, the starch source is chickpea flour. According to one embodiment, the chickpea flour contains about 50% by weight or more starch on a dry solids basis, and contains 30% by weight or less protein and fiber components.

[0036] According to one embodiment, a liquid "milk" alternative beverage composition designed to mimic the nutritional composition of dairy milk may contain less than 1% by weight of starch present in a starch source, less than 6% by weight of chickpea protein present in chickpea protein isolate, chickpea protein concentrate, or a combination thereof, and less than 6% by weight of plant-based fat or lipids. The protein and starch content may affect the viscosity of such a composition. According to one embodiment, the amount of chickpea protein present in chickpea protein concentrate or chickpea protein isolate, or a combination thereof, may be as high as possible to maintain the desired viscosity, and the fat content may also be higher than that found in conventional dairy milk.

[0037] According to one embodiment, the amount of starch present in the starch source of the composition is from 0.005 to 200 grams per gram of chickpea protein present in chickpea protein isolate, chickpea protein concentrate, or combinations thereof. According to some embodiments, the amount of starch present in the starch source of the composition is at least 0.005, 0.01, 0.05, 0.1, 0.3, 0.5, 1.0, 5.0, 10, 15, 20, 30, 50, 75, 100, or 150 grams per gram of chickpea protein present in chickpea protein isolate, chickpea protein concentrate, or combinations thereof. According to some embodiments, the amount of starch present in the starch source in the composition is at most 200, 190, 175, 150, 125, 100, 90, 80, 70, 60, 50, 40, 30, 20, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, 0.5, 0.25 or at most 0.1 grams per gram of chickpea protein present in chickpea protein concentrate, chickpea protein isolate or combinations thereof.

[0038] According to one embodiment, based on the total weight of the composition, the liquid composition may contain 0.05 to 10% by weight of hydrolyzed starch or any remaining (unhydrolyzed) starch from a starch source.

[0039] Enzymes: This enzyme is capable of acting on starch under enzymatic conditions, hydrolyzing at least a portion of the starch present in the starch source into sugar. Any enzyme capable of hydrolyzing granular and / or gelatinized starch into sugar is suitable for use herein. For example, α, β, or γ amylases are suitable. Combinations of multiple enzymes capable of hydrolyzing starch in a starch source are also suitable. Without being bound by any particular theory, the enzyme can break down the starch in the starch source, thereby reducing the viscosity of the composition. According to one embodiment, the enzyme is capable of acting on ungelatinized granular starch in the starch source. According to one embodiment, the enzyme is capable of acting on gelatinized starch in the starch source. The enzyme present in the composition (liquid or dry mixture) can be active or inactivated.

[0040] To achieve the hydrolysis of starch in a starch source into sugars to reduce viscosity, the amount of enzyme used can be appropriately varied. As is known in the art, reaction time and temperature can be varied along with the amount of enzyme to provide the desired hydrolysis, which is reflected in the reduction of viscosity. The cost of the enzyme can be offset by longer or shorter reaction times. According to one embodiment, 1 gram of enzyme can be used relative to 1 kg of starch present in the starch source. It should be understood that this refers to the amount of said starch present in the composition prior to the hydrolysis reaction. According to another embodiment, the enzyme dosage can be reduced to 0.1 gram of enzyme per kilogram of starch and increased until it becomes uneconomical. The upper limit can be as high as 10 grams of enzyme per kilogram of starch. For example, the composition may contain at least 0.1, 0.2, 0.3, 0.4, 0.4, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, or at least 9 grams of enzyme relative to 1 kg of starch present in the starch source. For example, the composition may contain up to 10, 9.5, 8.5, 8, 7.5, 7, 6.5, 6, 5.5, 5, 4.5, 4, 3.5, 3, 2.5, 2, 1.9, 1.8, 1.7, 1.6, 1.5, 1.4, 1.3, 1.2, 1.1 or up to 1 gram of enzyme relative to the starch present in each kilogram of starch source.

[0041] If required for enzyme activity, the composition may contain an appropriate amount of calcium source. For example, according to some embodiments, the composition may contain at least 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.05, 0.1, 0.5, 1, 1.5, 2 or at least 2.5% by weight of a calcium source, such as calcium carbonate.

[0042] Edible liquids: Any edible liquid can be used in the composition, either as a liquid in a liquid composition or for reconstitution and drying of the composition. Non-limiting examples include water, fruit juice, coffee, tea, soda water, carbonated beverages, alcoholic beverages, soft drinks, etc.

[0043] Edible plant-derived lipids: Any plant-derived lipid (fat), particularly liquid fats, i.e., oils, can be used. Non-limiting examples of suitable oils include coconut oil, algae oil, avocado oil, rapeseed oil, castor oil, corn oil, cottonseed oil, linseed oil, grapeseed oil, hemp oil, jatropha oil, jojoba oil, mustard oil, dehydrated castor oil, palm oil, palm stearin, palm kernel oil, rapeseed oil, safflower oil, soybean oil, sunflower oil, tall oil, olive oil, linoleic acid oil, peanut oil, or mixtures thereof. Fats that are solid at ambient temperature or lower can also be used. For example, hydrogenated and partially hydrogenated oils, such as hydrogenated or partially hydrogenated coconut oil, hydrogenated or partially hydrogenated palm oil, or hydrogenated or partially hydrogenated palm kernel oil, or combinations thereof, can be used. This fat (liquid or solid) can be used in liquid compositions intended for homogenization. If lipids (fats) are included, the composition may also contain emulsifiers suitable for providing a stable emulsified composition.

[0044] The amount of lipids (fat) added can reach 50% of the weight of the composition (liquid or dry). If the liquid composition contains lipids, the composition can be emulsified (homogenized) so that the fat does not separate over time. This emulsification can be achieved through a homogenization process, which physically breaks down the lipids into small droplets to form a stable emulsion. According to another embodiment, an edible emulsifier can be added to provide a stable emulsion. The emulsion can be oil-in-water or water-in-oil. If less than 50% of the lipids are added, the emulsion is an oil-in-water emulsion. If more than 50% of the lipids are added to the aqueous composition, the emulsion is a water-in-oil emulsion. Emulsification is required to disperse the fat throughout the continuous aqueous phase. Without wishing to be bound by any particular theory, mixtures of starch sources (e.g., chickpea flour) with chickpea protein isolates, chickpea protein concentrates, or combinations thereof can also have some emulsifying capacity without further treatment such as homogenization and / or the addition of emulsifiers.

[0045] For milk substitutes, a fat content of less than 6% by weight is suitable. According to one embodiment, the fat content may also be higher than 6% by weight based on the total weight of the composition. According to one embodiment, the amount of fat in the liquid composition may be from 0 to 4% by weight based on the total weight of the liquid composition. For example, based on the total weight of the liquid composition, the liquid composition may contain at least 0.1, 0.5, 1, 1.25, 1.5, 1.75, 2, 2.5, 3, 3.5, 4, 4.5, or at least 5.5% by weight of fat. For example, based on the total weight of the liquid composition, the liquid composition may contain up to 6, 5.75, 5.5, 5.25, 5, 4.75, 4.5, 4.25, 4, 3.75, 3.5, 3.25, 3, 2.75, 2.5, 2.25, 2, 1.5, 1, or up to 5% by weight of fat.

[0046] According to one embodiment, the dry blend composition may contain 0 to 50% by weight of fat, based on its dry weight. For example, based on its dry weight, the dry blend composition may contain 0% by weight, or at least 1, 2, 3, 4, 5, 10, 15, 20, 25, 30, 35, 40, or at least 45% by weight of fat. For example, based on its dry weight, the dry blend composition may contain up to 50, 45, 40, 35, 30, 25, 20, 15, 10, 5, or up to 2% by weight of fat.

[0047] fiber: The dry or wet composition may also contain soluble or insoluble fibers. The amount of fibers may range from 0 to 50% by weight on a dry basis, or from 0 to 20% by weight on a dry basis. According to one embodiment, the dry or wet composition may contain 4% by weight or more of fibers, whether soluble or insoluble, or a combination thereof, on a dry basis or based on the total weight of the composition. For example, if present, the composition may contain at least 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, or at least 50% by weight of fibers on a dry basis or based on the total weight of the composition. For example, the composition may contain up to 50, 45, 40, 35, 30, 25, 20, 15, 10, 9, 8, 7, 6, or up to 5% by weight of fibers on a dry basis or based on the total weight of the composition.

[0048] The fiber in the dry or moist composition may be derived from the starch source used to prepare the composition. For example, the fiber may be naturally occurring in chickpea flour or oat flour or chickpea protein concentrate or chickpea protein isolate, and thus retained in the composition because the enzymes used to hydrolyze the starch present in the starch source will not break down the fiber. According to another embodiment, the composition is rich in soluble and / or insoluble fiber. Non-limiting examples of such added fiber include inulin, fructooligosaccharides, chicory root, wheat bran, oat bran, corn bran, soluble corn fiber, or combinations thereof.

[0049] Viscosity: Several analytical methods exist to indicate starch degradation during this process—the amount of released carbohydrates can be measured using a Brix refractometer, or the amount of reduced end (produced when starch breaks down into smaller sugars) can be measured colorimetrically. In this disclosure, the viscosity of the composition is used as an indirect measure of starch hydrolysis in the composition. In other words, a decrease in the viscosity measurement can be used as an indirect method to indicate starch degradation. All viscosities described herein were measured on beverages at refrigerated temperatures using a Brookfield DV2T viscometer after standing for 12 hours at 4°C, with rotor #1 used, data read after 30 seconds at 100 rpm, and torque ranging from 15% to 85%.

[0050] The suitable viscosity of the milk substitute beverage is about 60 cPs or less, preferably 50 cPs or less. According to some embodiments, the viscosity of the composition can be 60 cPs or less, 55 cPs or less, 50 cPs or less, 45 cPs or less, 40 cPs or less, 35 cPs or less, 30 cPs or less, 25 cPs or less, or less than 20 cPs.

[0051] As disclosed herein, the unenzyme-treated viscosity of a composition refers to the viscosity of a composition that has not undergone enzyme treatment but may have been heated, pasteurized, and / or homogenized. The reduced viscosity of a composition disclosed herein refers to the reduction in viscosity compared to the unenzyme-treated viscosity of the same composition, which has undergone the same processing steps but has additionally undergone the enzyme treatment disclosed herein.

[0052] Other ingredients: Non-limiting examples of other ingredients that may be included in liquid or dry compositions are vitamins / minerals, flavor maskers, flavor modifiers, stabilizers, flavoring agents, sweeteners, preservatives, emulsifiers, viscosity modifiers, thickeners, probiotics, prebiotics, vitamins, minerals, soluble or insoluble fiber, salts, flavor maskers, flavor modifiers, stevia leaf extract, monk fruit extract, calcium carbonate, gums, stabilizers, hydrocolloids, locust bean gum, or combinations thereof.

[0053] Examples of thickeners are thickening starches, such as corn, cassava, and potato starch. It should be understood that these thickening starches are added in addition to the starch present in the starch source, which may include at least one of chickpea flour or oat flour. In addition to the starch present in the starch source, emulsified starch may also be included. This emulsified starch may be added to stabilize optional edible plant-derived lipids in the composition.

[0054] Liquefied starch (including starch that has been partially or completely hydrolyzed, for example, by acid and / or enzyme catalysis such as amylase), dextrin (including maltodextrin), cyclodextrin, or combinations thereof, may also be included in liquid compositions or dry-mixed compositions.

[0055] The dry blend may contain functional powders to prevent dust generation and promote the flowability of the blended composition.

[0056] Hydrocolloids may be included in liquid or dry-mix compositions. Hydrocolloids may be included to alter the viscosity of the composition. Hydrocolloids are used as thickeners or gelling agents. Hydrocolloids are a heterogeneous group of long-chain polymers (polysaccharides and proteins) characterized by their property of forming viscous dispersions and / or gels when dispersed in water. The presence of a large number of hydroxyl groups (-OH) significantly increases their affinity for water molecules, thus making them hydrophilic compounds. Furthermore, they produce dispersions intermediate between true solutions and suspensions. Non-limiting examples include xanthan gum, carboxymethyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, gum arabic, galactomannans (e.g., guar gum, locust bean gum, and tara gum), konjac mannan, tragacanth gum, modified starch, agar, κ-carrageenan and ι-carrageenan, low-methoxyl pectin, high-methoxyl pectin, gellan gum, gelatin, or alginate. As disclosed herein, starch can also function as a hydrocolloid before being hydrolyzed.

[0057] Non-limiting examples of sweeteners include sweet sugars (e.g., sucrose, fructose, allulose), natural and synthetic high-intensity sweeteners (e.g., monk fruit extract or derivatives thereof, stevia extract or derivatives thereof, sucralose), and naturally occurring incremental sugar alcohols (e.g., erythritol, mannitol, sorbitol, xylitol, lactitol, isomaltitol, maltitol).

[0058] Uses of liquid compositions or dry mixtures: Liquid or dry blends are ideal for flavoring dishes due to their neutral flavor. Any of them can be added to coffee or tea and used in any recipe as a substitute for regular (traditional dairy) or plant-based alternative milk. Liquid or dry blends can also be used in coffee or to create other dairy alternative products such as plant-based yogurt or frozen desserts. In its simplest terms, liquid or dry blends reconstituted with liquid are excellent for hot or cold drinks.

[0059] method: The composition is prepared by mixing the following substances: Edible liquid; Starch source; At least one edible plant-derived lipid may be present; and Chickpea protein isolate, chickpea protein concentrate, or a combination thereof; To provide a chickpea protein and starch composition with untreated viscosity. The untreated viscosity was measured after standing at 4°C for 12 hours, and was measured on the beverage at 4°C using a Brookfield DV2T viscometer with rotor #1, reading the data after 30 seconds at 100 rpm, with torque in the range of 15-85%.

[0060] The blending or mixing step can be performed using conventional equipment known in the art. For example, high-shear mixers, planetary mixers, kneaders, three-roll mills, multi-shaft mixers, ribbon paddle mixers, static mixers (with a pumping system), vertical mixers, or drum mixers are all suitable. According to some embodiments, the mixing step can be performed in more than one operation. For example, dry components can be mixed in a drum mixer, and then liquid components can be added in another step, such as in a planetary mixer.

[0061] According to another embodiment, an enzyme can be mixed with a chickpea protein and starch composition having an untreated viscosity. As described above, the enzyme is capable of acting on the starch present in the starch source under enzymatic conditions, hydrolyzing at least a portion of the starch present in the starch source into sugar. The enzyme can be allowed to hydrolyze at least a portion of the starch present in the starch source into sugar under enzymatic conditions to provide a chickpea protein and starch composition with reduced viscosity. The reduced viscosity is measured after allowing the enzyme to hydrolyze at least a portion of the starch present in the starch source into sugar, and after standing at 4°C for 12 hours. It is measured on the beverage at 4°C using a Brookfield DV2T viscometer, with rotor #1 used, data read after 30 seconds at 100 rpm, torque in the range of 15-85%. The reduced viscosity is lower than the untreated viscosity. As described above, the untreated viscosity refers to the viscosity of a composition that has not been enzymatically treated but may have been heated, pasteurized, and / or homogenized. The reduced viscosity disclosed herein refers to a reduction in viscosity compared to the viscosity of the same composition without enzymatic treatment, which has undergone the same processing steps but with the enzymatic treatment disclosed herein. According to one embodiment, the reduced viscosity is 60 cPs or less, preferably 50 cPs or less. The reduced viscosity can be 55 cPs or less, 50 cPs or less, 45 cPs or less, 40 cPs or less, 35 cPs or less, 30 cPs or less, 25 cPs or less, or less than 20 cPs.

[0062] According to one embodiment, the enzyme can be inactivated under inactivation conditions. According to one embodiment, the enzyme (inactivated or active) can be removed from the composition. According to another embodiment, the composition can undergo a homogenization step. According to one embodiment, the composition can undergo a step to remove at least some edible liquid.

[0063] Enzyme treatment conditions: According to one embodiment, the amount of enzyme added can be 1 gram of enzyme present in the starch source per 1 kg of the composition containing chickpea protein and starch source. The enzyme dosage can be reduced to 0.1 gram of enzyme per 1 kg of starch from the starch source, and increased until it becomes uneconomical. According to some embodiments, the amount of enzyme present relative to each kilogram of starch from the starch source of the composition can be from 0.01 to 100 grams, preferably from 0.5 to 1.5 grams of enzyme. The effective temperature range for enzyme treatment can be from 20°C to 70°C. According to some embodiments, the enzyme treatment temperature can be selected to avoid undesirable gelatinization of the starch from the starch source. The enzyme treatment temperature can also be selected to avoid enzyme inactivation. The temperature of the enzyme treatment step can be from 10°C to 100°C, preferably from 10°C to 70°C. For example, the enzyme treatment temperature can be at least 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, or at least 90°C. For example, the temperature for enzyme treatment can be up to 100, 95, 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35 or up to 30°C.

[0064] According to one embodiment, the pH of the enzyme treatment can be 3-13, preferably 3-9, or more preferably pH 4-9. For example, the pH can be at least 3, 4, 5, 6, 7, 8 or at most 9. For example, the pH of the enzyme treatment can be at most 13, 12, 11, 10, 9, 8, 7, 6, 5 or at most 4.

[0065] The enzyme treatment time can be adjusted according to the type and amount of enzyme used, as well as the temperature of the enzyme treatment step. For example, the reaction time for enzyme treatment is at least 10 minutes. The enzyme treatment time can be extended until it is no longer cost-effective or efficient. The desired degree of starch hydrolysis can be achieved by adjusting the time, thereby realizing the target viscosity. For example, the enzyme treatment time can be at least 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 75, 90, 105, 120, 135, 150, 165, 180, 195, 210, or at least 225 minutes. For example, the enzyme treatment time can be up to 240, 225, 210, 195, 180, 165, 150, 135, 120, 105, 90, 75, 60, 55, 50, 45, 40, 35, or up to 30 minutes.

[0066] Enzyme inactivation / pasteurization: When the starch in the starch source has been fully hydrolyzed (i.e., reached the desired viscosity), enzyme activity can be terminated by raising the temperature to above 70°C, preferably above 90°C. The treatment time at a specific temperature is inversely proportional to the enzyme inactivation effect. Effective enzyme inactivation requires a longer time at lower temperatures than at higher temperatures. For example, enzyme inactivation can be achieved by treatment at 90°C for 10 minutes, at 85°C for 20 minutes, or at 75°C for 3 hours. According to one embodiment, the enzyme can be inactivated by treatment at at least 125°C for at least 1 second, preferably at 100°C for at least 2 minutes, and more preferably at 90°C for at least 10 minutes. As is known in the art, typical pasteurization conditions are sufficient to inactivate enzymes; therefore, in one embodiment, the enzyme can be inactivated by a pasteurization step of the composition.

[0067] Homogenization: The homogenization step can be performed before, during, or after enzyme treatment. The homogenization process involves breaking down lipid or fat solids in the composition into tiny fragments, dispersing them uniformly throughout the composition. Homogenization can be achieved by pumping the composition through a narrow opening at extremely high pressure (e.g., 200 bar).

[0068] Drying (removing liquid to form a dry composition): To prepare the dry mixture described herein, the liquid composition may be dried. Non-limiting methods for removing the liquid component (typically water) include freeze drying, spray drying, or evaporation using heating and / or reduced pressure. According to some embodiments, some, all, or almost all of the liquid may be removed. If not all of the liquid is removed, a liquid concentrate or paste concentrate may be formed, which may be used directly in certain applications or later reconstituted to provide a liquid composition.

[0069] Remove enzymes: According to one embodiment, enzyme treatment can remove the enzyme from the composition. Non-limiting examples of enzyme removal include filtration or chromatography. In this specification, the embodiments are described in a manner intended to be clear and concise; however, it should be understood that various combinations or separations of the embodiments can be made without departing from the invention. For example, it should be understood that all preferred features described herein are applicable to all aspects of the invention described herein.

[0070] In some embodiments, the invention may be interpreted as excluding any element or process step that does not materially affect the essential and novel characteristics of the composition or method. Furthermore, in some embodiments, the invention may be interpreted as excluding any element or process step not specified herein.

[0071] Although the invention has been described and illustrated herein with reference to specific embodiments, it is not intended to be limited to the details shown. Rather, various modifications may be made to the details within the equivalent scope and range of the claims without departing from the invention.

[0072] Example To provide a more comprehensive understanding of the present invention, the following non-limiting embodiments are provided for illustrative purposes only.

[0073] A non-limiting example of suitable chickpea milk includes water (70-99% by weight), chickpea flour (0.05-10.0% by weight), chickpea protein (0.05-10% by weight), soluble fiber (0.05-10.0% by weight), gellan gum (0.005-2.0% by weight), calcium (0.001-3.0% by weight), optionally present starch-degrading food enzymes (0.0001-5.0% by weight), edible vegetable oil (0.1-20% by weight), and flavorings, salt, and sweeteners as desired, all based on the total weight of the chickpea milk.

[0074] The chickpea protein concentrate used in the following examples has the following composition:

[0075] The preparation methods for the following compositions are roughly as follows: 1. Weigh the dried ingredients and mix them thoroughly; 2. Weigh water, heat (75-180°F | 20℃-85℃), transfer to a mixer, add liquid oil, and start stirring; 3. Add the dried components to the liquid portion and stir gently until fully dispersed and free of lumps; 4. If using enzymes, transfer the mixture to a reaction vessel and add starch-degrading food enzymes (if used). 5. Heat the mixture (80-180°F | 25℃-85℃) and stir continuously at this temperature (20-120 minutes); 6. Pasteurize by ultra-high temperature (UHT) treatment (hold at 285°F | 140°C for 3-4 seconds), followed by homogenization at 200 bar pressure. If enzymes are present, this treatment aims to simultaneously inactivate them; 7. Collect the products and store them in cold storage.

[0076] Example 1: An unenzyme-treated composition containing oat flour Table 1 shows the dry blend composition of the chickpea milk composition.

[0077] Table 1:

[0078] Results: The fresh product had a good flavor (slightly beany), suitable viscosity, and a smooth texture.

[0079] The above aqueous composition was left to stand overnight at 4°C. After standing, the overnight viscosity (read after 30 seconds at 100 RPM using a Brookfield viscometer, rotor #1) was approximately 80 cP, which is considered too thick for a milk substitute beverage.

[0080] Example 2: An enzyme-treated composition containing oat flour Table 2 shows the enzymatically treated chickpea milk composition prepared according to the method described above. Note that the amount of enzyme added is 1.1 grams per kilogram of starch from the flour in the composition. This composition is the same as the composition shown in Table 1, except that enzyme has been added. Approximately 138 grams of starch are contained in 15 kilograms of the mixture.

[0081] Table 2:

[0082] Results: Fresh products have a mild and sweet flavor, light color, smooth texture, and low viscosity.

[0083] After standing overnight at 4°C, the viscosity was measured to be 39.3 cPs (average of three measurements) using the method described above. The beverage has a smooth texture, good flavor, and excellent taste.

[0084] Example 3: Half chickpea protein, half sunflower protein Prepare the same composition as shown in Example 2, except that half of the chickpea protein is replaced with sunflower protein to provide a composition with the same total protein content.

[0085] Results: The fresh product has a mild flavor with sweet and nutty notes, a brownish color, and a smooth texture.

[0086] After standing overnight at 4°C, the viscosity was measured to be 95.4 cPs (average of three measurements) using the method described above. Furthermore, the product turned green, and although the flavor was good, the texture was thick.

[0087] Example 4: An unenzyme-treated composition containing chickpea flour Table 3 shows the dry blend composition of the chickpea milk composition.

[0088] Table 3:

[0089] Results: After standing overnight at 4°C, the viscosity measured as described above was 65.53 cPs (average of three repeated measurements), which is considered too thick for milk. The beverage appears thicker than dairy milk when poured, but has a smooth and thick texture. The chickpea-based composition has a lower viscosity than the oat-based composition.

[0090] Example 5: An enzyme-treated composition containing chickpea flour Table 4 shows the enzymatically treated chickpea milk composition prepared according to the method described above. Note that the enzyme was added at a rate of 1.1 grams per kilogram of starch in the composition. This composition is identical to the composition shown in Table 3, except that the enzyme was added. Approximately 138 grams of starch are contained in 15 kilograms of the mixture.

[0091] Table 4:

[0092] Results: The fresh product appeared thinner and was perhaps slightly sweeter than the untreated fresh composition. After standing overnight at 4°C, the viscosity was measured as described above (average of three repeated measurements). The viscosity of the enzyme-treated beverage was reduced by approximately 33% compared to the untreated composition. The composition had a smooth, thin texture and appeared thinner when poured than the untreated composition in Example 4. The composition contained 88.54% purified water, 5.44% chickpea protein concentrate (approximately 60% protein), 2.5% soluble corn fiber, 1.46% coconut oil, 1.25% chickpea flour, 0.41% calcium carbonate, 0.017% gellan gum, 0.001% enzyme, and flavorings, salt, and sweeteners added according to taste.

[0093] Given the complexity of matrix formulations, many factors can influence the viscosity and mouthfeel of beverages. Surprisingly, the extent to which this method alters the viscosity properties of beverages suggests that starch, as well as enzymatic hydrolysis of starch, plays a significant role in determining the viscosity of the composition.

Claims

1. A composition comprising: Edible liquid; Starch source; and Chickpea protein isolate, chickpea protein concentrate, or a combination thereof.

2. The composition according to claim 1, further comprising an enzyme, wherein the enzyme is active or inactivated.

3. The composition according to claim 2, wherein the enzyme is capable of or has been capable of hydrolyzing starch present in the starch source into sugar.

4. The composition according to any one of claims 1-3, wherein the edible liquid comprises water.

5. The composition according to any one of claims 1-4, wherein the starch source comprises at least one of chickpea flour, oat flour, or a combination thereof.

6. The composition of claim 5, wherein the starch source comprises chickpea flour.

7. The composition according to any one of claims 2-6, wherein the composition comprises 0.01 to 100 grams, preferably 0.5 to 1.5 grams, of the enzyme relative to each kilogram of starch present in the starch source of the composition.

8. The composition according to any one of claims 2-7, wherein the enzyme comprises at least one amylase or a combination thereof.

9. The composition according to any one of claims 1-8, further comprising at least one edible plant-derived lipid.

10. The composition according to any one of claims 1-9, wherein, relative to each gram of chickpea protein present in the chickpea protein isolate, chickpea protein concentrate, or combination thereof, the composition comprises 0.005 to 200 grams of starch present in the starch source.

11. The composition according to any one of claims 1-10, wherein, based on the weight of the composition, it comprises 0.05 to 10% by weight of chickpea protein present in the chickpea protein isolate, chickpea protein concentrate or a combination thereof, and 0.05 to 10% by weight of starch present in the starch source. The composition described herein has a viscosity of less than 60 cPs after standing at 4°C for 12 hours. This viscosity was measured on a beverage at 4°C using a Brookfield DV2T viscometer with rotor #1, data was read after 30 seconds at 100 rpm, and the torque was in the range of 15-85%.

12. The composition according to any one of claims 1-11, further comprising at least one other ingredient, said other ingredient including flavoring agents, sweeteners, preservatives, emulsifiers, viscosity modifiers, thickeners, probiotics, prebiotics, vitamins, minerals, soluble or insoluble fiber, salt, flavor masking agents, flavor modifiers, stevia leaf extract, monk fruit extract, calcium carbonate, gum, stabilizers, hydrocolloids, locust bean gum, or combinations thereof.

13. A food or beverage comprising the composition of any one of claims 1-12.

14. A method for preparing a composition, comprising: Mix the following ingredients: Edible liquid, Starch source At least one edible plant-derived lipid, optionally present, and Chickpea protein isolate, chickpea protein concentrate, or a combination thereof; To provide a chickpea protein and starch composition having an unenzyme-treated viscosity, said unenzyme-treated viscosity was measured after standing at 4°C for 12 hours, and was measured on a beverage at 4°C using a Brookfield DV2T viscometer with rotor #1, data was read after 30 seconds at 100 rpm, with torque in the range of 15-85%.

15. The method of claim 14, wherein the edible liquid comprises water.

16. The method according to claim 14 or 15, further comprising: The enzyme is mixed with the chickpea protein and starch composition having the viscosity of the untreated chickpea protein. The enzyme is capable of acting on the starch present in the starch source under enzymatic conditions, hydrolyzing at least a portion of the starch present in the starch source into sugar.

17. The method of claim 16, wherein the enzyme comprises at least one amylase or a combination thereof.

18. The method according to claim 16 or 17, further comprising: The enzyme hydrolyzes at least a portion of the starch present in the starch source into sugar under the stated enzymatic conditions. To provide a chickpea protein and starch composition with reduced viscosity, said reduced viscosity being measured after standing at 4°C for 12 hours following hydrolysis of at least a portion of the starch into sugar by the enzyme, using a Brookfield DV2T viscometer at 4°C with the data read after 30 seconds at 100 rpm using rotor #1, with torque in the range of 15-85%; The reduced viscosity is lower than the viscosity without enzyme treatment.

19. The method of claim 18, wherein the reduced viscosity is 60 cPs or lower, preferably 50 cPs or lower.

20. The method according to any one of claims 16-19, wherein the enzymatic conditions include a temperature of 10°C to 100°C, preferably 10°C to 70°C, and a pH of 3 to 13, preferably 3-9.

21. The method according to any one of claims 18-20, further comprising: The enzyme was inactivated under inactivation conditions.

22. The method of claim 21, wherein the inactivation conditions include treatment at at least 125°C for at least 1 second, preferably at 100°C for at least 2 minutes, and more preferably at at least 90°C for at least 10 minutes.

23. The method of claim 22, further comprising homogenizing the chickpea protein and starch composition.

24. The method according to any one of claims 14-23, further comprising: Remove the edible liquid.

25. The method according to any one of claims 16-24, further comprising: Remove the enzyme.

26. A composition comprising: Starch source; and Chickpea protein isolate, chickpea protein concentrate, or a combination thereof.

27. The composition of claim 26, further comprising an enzyme, wherein the enzyme is active or inactivated.

28. The composition of claim 27, wherein the enzyme is capable of or has been capable of hydrolyzing starch present in the starch source into sugar.

29. The composition according to claim 27 or 28, wherein the enzyme comprises at least one amylase or a mixture thereof.

30. The composition according to any one of claims 26-29, wherein the starch source comprises at least one of chickpea flour, oat flour, or a combination thereof.

31. The composition of claim 30, wherein the starch source comprises chickpea flour.

32. The composition according to any one of claims 26-31, wherein the composition comprises 0.01 to 100 grams, preferably 0.5 to 0.5 grams, of the enzyme per kilogram of starch present in the starch source of the composition.

33. The composition according to any one of claims 26-32, further comprising at least one edible plant-derived lipid.

34. The composition according to any one of claims 26-33, wherein, relative to each gram of chickpea protein present in the chickpea protein isolate, chickpea protein concentrate, or combination thereof, the composition comprises 0.005 to 200 grams of starch present in the starch source.

35. The composition according to any one of claims 26-34, further comprising at least one edible liquid, and based on the weight of the composition, comprising 0.05 to 10% by weight of chickpea protein present in the chickpea protein isolate, chickpea protein concentrate or combination thereof, and 0.05 to 10% by weight of starch present in the starch source. The viscosity of the composition after standing at 4°C for 12 hours is less than 60 cPs. This viscosity was measured on a beverage at 4°C using a Brookfield DV2T viscometer with rotor #1, data was read after 30 seconds at 100 rpm, and the torque was in the range of 15-85%.

36. The composition according to any one of claims 26-35, further comprising at least one other ingredient, said other ingredient comprising at least one of the following: flavoring agent, sweetener, preservative, emulsifier, viscosity modifier, thickener, probiotic, prebiotic, vitamin, mineral, soluble or insoluble fiber, salt, flavor masking agent, flavor modifier, stevia leaf extract, monk fruit extract, calcium carbonate, gum, locust bean gum, hydrocolloid, stabilizer, or a combination thereof.

37. A food or beverage comprising the composition of any one of claims 26-36.

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