Edible plant-based paste for preparing a dairy analogue

Abstract

The present invention relates to a consumable plant-based paste which can be reconstituted into an aqueous liquid to form a plant-based dairy analogue, preferably a plant-based dairy beverage analogue. The consumable plant-based paste comprises i) at least one fat component, ii) at least one non-soy cereal component having a protein content of less than 28 wt%, and iii) at least one protein component having a protein content of more than 30 wt%. The present invention further relates to a process for manufacturing such consumable plant-based paste and to a process for preparing a plant-based dairy analogue by reconstituting such consumable plant-based paste in an aqueous liquid.

Description

Technical Field

[0001] This invention generally relates to the field of edible plant-based pastes, and particularly to the field of edible plant-based pastes that can be reconstituted in aqueous liquids to form plant-based dairy analogs, especially plant-based dairy beverage analogs. For example, this invention relates to edible plant-based pastes and methods for manufacturing such pastes. The invention also relates to methods for preparing plant-based dairy analogs, especially plant-based dairy beverage analogs, from said pastes. Background Technology

[0002] Dairy beverages, such as milk, are popular among consumers and are used in various ways, either alone or as ingredients in other foods. However, some consumers wish to reduce or even stop consuming milk and milk-derived ingredients. This could be due to reasons such as lactose intolerance, dairy allergies, or environmental sustainability concerns.

[0003] To meet this consumer demand, plant-based dairy beverage analogues currently on the market contain lower amounts of milk or milk-derived ingredients, or contain no milk or milk-derived ingredients at all. This can be achieved by replacing some or all of the milk or milk-derived ingredients with plant-based ingredients.

[0004] Plant-based dairy beverage analogues can be obtained in two main forms: liquid or powder.

[0005] On the one hand, liquid form is a more common choice for these dairy beverage analogues. In fact, it's a ready-to-eat form similar to the natural liquid state of milk. Furthermore, it aligns with their final consumption form (i.e., liquid). However, the liquid form has several drawbacks.

[0006] Compared to other forms such as powders, liquids can be bulky and take up more volume / space. This can lead to the need for larger packaging and potentially more waste.

[0007] Furthermore, liquid plant-based dairy beverage analogues are typically designed for single use and cannot be used to prepare multiple beverages. This means that once consumed, they need to be repurchased, resulting in the use of separate packaging.

[0008] Finally, the liquid form may be less convenient for consumers and food manufacturers because it may have a limited shelf life compared to other forms, may need to be consumed quickly after opening, and may require complex preparation processes.

[0009] On the other hand, the powder form of plant-based dairy beverage analogues does offer some advantages over the liquid form. It has a longer shelf life, and a variety of beverages can be prepared using a single can of powder by simply reconstituted the powder in water. However, there are also some disadvantages associated with the powder form.

[0010] One problem with powdered form is the potential for remodeling when using water, especially cold water. The powder may not dissolve properly or may clump together, negatively impacting the overall quality of the beverage. For example, this can lead to functional, nutritional, and sensory defects in the prepared dairy beverage analogues.

[0011] In addition, powders are generally sensitive to environmental factors, especially humidity. This can lead to undesirable phenomena such as clumping, where the powder forms clumps or hardens. These undesirable phenomena, such as clumping, can also negatively impact the overall quality of beverage analogs and result in functional, nutritional, and sensory defects in such beverage analogs.

[0012] Finally, the drying steps involved in powder production require a significant amount of energy, especially for very viscous plant-based dairy beverage analogues.

[0013] Based on the above considerations, alternative forms of plant-based dairy beverage analogues may be beneficial. Semi-liquid forms, such as paste forms, appear to be an interesting alternative because they offer several advantages over liquids and powders. Some advantages of paste forms are provided below.

[0014] First, compared to liquids, the paste form has a smaller volume, making it easier to store and transport. It also eliminates the need for larger packaging, thus reducing potential waste.

[0015] Secondly, paste forms are generally more stable during their shelf life and after opening. Furthermore, paste forms are less sensitive to moisture compared to powders. This helps maintain the functionality, nutritional value, and sensory quality of beverage analogs.

[0016] Third, because the paste form is a concentrated form, it can be used to prepare multiple dairy beverage analogs. Unlike a typical serving of liquid, the paste can be easily divided into smaller portions and used to prepare several dairy beverage analogs as needed, allowing for greater flexibility and convenience. This also reduces waste, as a single paste package can be used to prepare several dairy beverage analogs.

[0017] Fourth, the paste form offers the added advantage of versatility. As a standard paste, it can be consumed as is, for example, as a spread or incorporated into formulations and foods. Furthermore, the paste can be reconstituted in water to create liquid plant-based dairy beverage analogues. This versatility makes the paste form ideal for consumers who want to enjoy plant-based products in a variety of ways.

[0018] Fifth, from an industrial perspective, the paste form is advantageous. In fact, pastes can be manufactured using very simple processes and with limited energy consumption.

[0019] Plant-based pastes, such as plant-based spreads, are commercially available. However, they are primarily intended for consumption as is, not for the preparation of plant-based dairy beverage analogs. Therefore, these pastes are generally unsuitable and not optimal for the preparation of plant-based dairy beverage analogs. In particular, commercially available plant-based pastes have four main drawbacks.

[0020] First, these pastes typically exhibit limited and unsatisfactory reconstitution properties in water. They do not dissolve or mix well in water, resulting in either an unattainable beverage or a poor-quality one: uneven texture, sensory defects, inconsistent flavor, gritty, sandy, powdery, etc. In some cases, significant shearing may be required to achieve satisfactory reconstitution in water. This can be inconvenient for consumers, as it may necessitate additional effort or specialized equipment to properly mix the paste and water.

[0021] Second, the resulting beverages after such paste reconstruction often have unsatisfactory sensory characteristics. They may exhibit a noticeable gritty texture and / or poor mouthfeel, which can be unpleasant for consumers seeking a smooth and creamy drinking experience.

[0022] Third, the nutritional characteristics of these pastes may not be suitable for providing equivalent alternatives to milk-based dairy beverages. They may lack essential nutrients or fail to replicate the nutritional characteristics of milk-based dairy beverages, which could be problematic for individuals seeking a complete and balanced plant-based option.

[0023] Fourth, when consumed as is, the paste may exhibit unsatisfactory sensory characteristics, such as a sticky and dry texture.

[0024] Therefore, there remains a need to provide edible plant-based pastes that can be easily reconstituted in water with minimal shear (e.g., by hand-cranking) to produce plant-based dairy analogs, particularly plant-based dairy beverage analogs. The resulting plant-based dairy analogs, particularly plant-based dairy beverage analogs, should possess good sensory characteristics, especially limited gritty, sandy, powdery textures and a pleasant mouthfeel. Preferably, its beany flavor should be limited.

[0025] Preferably, it is further desirable that plant-based dairy analogues, especially plant-based dairy beverage analogues obtained from edible plant-based pastes, have good nutritional properties.

[0026] Preferably, it is further desirable that plant-based dairy analogues, particularly plant-based dairy beverage analogues obtained from edible plant-based pastes, have nutritional characteristics comparable to standard dairy products, particularly standard dairy beverages, and even more particularly standard milk, especially in terms of protein content and optional fat and / or carbohydrate content.

[0027] Preferably, it is further desirable that the edible plant-based paste is also suitable for consumption as is. In particular, it is desirable that the edible plant-based paste itself has good sensory properties and is easy to spread.

[0028] Any references to prior art documents in this specification should not be construed as an admission that such prior art is well-known or part of common knowledge in the field. Summary of the Invention

[0029] The object of this invention is to improve the prior art, and in particular to provide edible plant-based pastes, methods and processes that overcome the problems of the prior art and solve the above-mentioned needs, or at least provide a useful alternative.

[0030] The inventors were surprised to find that the objective of the invention could be achieved through the subject matter of the independent claims. The dependent claims further expand the conception of the invention.

[0031] Therefore, a first aspect of the present invention provides an edible plant-based paste comprising:

[0032] -At least one fatty component,

[0033] - At least one non-soybean cereal component, wherein the protein content of the non-soybean cereal component is less than 28% by weight.

[0034] - At least one protein component, the protein component having a protein content greater than 30% by weight, wherein the protein component is different from the non-soybean cereal component.

[0035] -Optional, at least one sugar component, preferably sucrose, and

[0036] -Optional, at least one hydrocolloid.

[0037] A second aspect of the present invention provides a method for preparing plant-based dairy analogs, the method comprising the steps of:

[0038] a) Providing or preparing an edible plant-based paste according to the first aspect of the invention.

[0039] b) Using an aqueous liquid, preferably water, to reconstitute the edible plant-based paste from step a) to form a plant-based dairy analogue.

[0040] A third aspect of the present invention provides a method for manufacturing an edible plant-based paste, the method comprising the steps of:

[0041] a) To prepare a food composition by combining at least one fat component, at least one non-soybean cereal component with a protein content of less than 28% by weight, at least one protein component with a protein content of more than 30% by weight, optionally at least one carbohydrate component, and optionally at least one hydrocolloid.

[0042] b) Dry-mix or dry-grind the food composition to obtain an edible plant-based paste.

[0043] It has been found that a modular approach based on a simple combination of fat components, low-protein non-soybean cereal components (especially non-soybean cereal flour), and high-protein protein components (i.e., protein-rich plant powders, protein concentrates, or protein isolates) provides edible plant-based pastes with enhanced properties, including sensory and reconstitution properties. Furthermore, edible plant-based pastes can be reconstituted into aqueous liquids to form plant-based dairy analogs, particularly plant-based dairy beverage analogs with enhanced properties, including enhanced sensory properties.

[0044] Those skilled in the art will gain a clearer understanding of 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 Implementation

[0045] As used herein, the terms “comprising,” “including,” etc., should be interpreted as inclusive, the opposite of exclusive or exhaustive, meaning “including but not limited to.” Similarly, the terms “comprising / including” and “or” should be considered inclusive unless the context explicitly prohibits this interpretation. However, the compositions / products disclosed herein may not contain any elements not specifically disclosed herein. Therefore, the disclosure of embodiments using the term “comprising / including” includes both embodiments “consisting substantially of the specified components” and embodiments “consisting of the specified components.”

[0046] As used herein, the term “about” should be understood to apply to every boundary of the numerical range. Furthermore, all numerical ranges herein should be understood to include all integers or fractions within that range. Additionally, these numerical ranges should be understood to support claims relating to any number or subset of numbers within that range. For example, disclosures of 1 to 10 should be understood to support ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0047] As used in this specification, the singular forms “a,” “an,” and “the” include multiple referents unless the context clearly indicates otherwise. Thus, for example, references to “emulsifier” or “the emulsifier” include one emulsifier, but also two or more emulsifiers.

[0048] Unless otherwise stated, all percentages in this specification refer to weight percentages where applicable.

[0049] 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.

[0050] As used herein, in the context of “X and / or Y”, the term “and / or” should be interpreted as “X” or “Y”, or “X and Y”. Similarly, “at least one of X or Y” should be interpreted as “X” or “Y” or “both X and Y”. For example, “non-hydrogenated palm kernel oil and / or non-hydrogenated coconut oil” means “non-hydrogenated palm kernel oil” or “non-hydrogenated coconut oil” or “non-hydrogenated palm kernel oil and / or non-hydrogenated coconut oil”.

[0051] As used herein, the terms “example,” “such as,” and “for example” (especially when followed by a list of terms) are exemplary and illustrative only and should not be considered exclusive or comprehensive. However, disclosures of embodiments using the terms “example” and “such as” include disclosures of embodiments in which “the terms are exclusive and / or comprehensive.”

[0052] As used herein, the term "total compound X" in a composition refers to all compounds X in the composition. For example, the total fat in a composition refers to all fats in the composition.

[0053] As used herein, the term "edible plant-based paste" refers to a suspension of granular material in a background fluid. Specifically, it is an edible, soft, semi-solid composition having a paste-like consistency that allows for fork consumption and contains one or more plant-derived ingredients. Its paste-like consistency also allows it to be spread, for example, on toast. 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 solely of plant-derived ingredients. The term "edible plant-based paste" does not include dried granular or powdered compositions, such as plant powders or plant extracts. For the avoidance of doubt, it also does not include liquid compositions, such as plant juices, aqueous liquids containing protein in which grains and / or seeds have been cooked (e.g., bean soaking liquid). For the avoidance of doubt, it also does not include frozen compositions, such as ice cream, frozen fruit syrups, etc.

[0054] In some preferred embodiments, the term "edible plant-based paste" does not include yogurt, fermented milk, dessert cream, custard, pudding, fresh cheese, white cheese, cream cheese and any plant-based substitutes thereof.

[0055] As used herein, the term "non-soybean cereal component" refers to a cereal component that does not contain soybeans. In some preferred embodiments, it also does not contain lupins. In this preferred embodiment, "non-soybean cereal component" may also be referred to as "non-soybean and non-lupin cereal component".

[0056] As used herein, the term "non-soybean cereal flour" refers to cereal flour that does not contain soybeans. In some preferred embodiments, it also does not contain lupins. In this preferred embodiment, "non-soybean cereal flour" may also be referred to as "non-soybean and non-lupin cereal flour".

[0057] As used herein, the term "non-soybean legumes" refers to legumes that are different from soybeans. In some preferred embodiments, it also does not contain lupins. In this preferred embodiment, "non-soybean legumes" may also be referred to as "non-soybean and non-lupin legumes".

[0058] As used herein, the term "plant-based dairy beverage analogue" refers to a beverage containing plant-derived ingredients (including plant proteins) that has the same quality as the corresponding genuine dairy beverage in appearance and texture. Preferably, the plant-based dairy beverage analogue is made entirely from vegan ingredients. More preferably, the plant-based dairy beverage analogue is dairy-free. Even more preferably, the plant-based dairy beverage analogue is made entirely from vegan ingredients.

[0059] As used herein, the term "aqueous liquid" means a liquid containing at least 50% by weight, preferably at least 70% by weight, more preferably at least 80% by weight, more preferably at least 90% by weight, and even more preferably at least 95% by weight of water.

[0060] As used in this article, the term "vegetarian" refers to an edible composition that does not contain meat (including fish).

[0061] As used in this article, the term "vegan" refers to an edible composition that contains absolutely no animal products or products of animal origin (such as meat, fish, dairy, and eggs).

[0062] As used herein, the term "protein concentrate" refers to an ingredient distinct from powder, which contains 40% to 70% by weight, preferably 50% to 70% by weight, one or more predetermined proteins. For example, "pea protein concentrate" is an ingredient containing 40% to 70% by weight, preferably 50% to 70% by weight, pea protein.

[0063] As used herein, the term "protein isolate" refers to a component containing 71% to 99% by weight of one or more predetermined proteins. For example, "pea protein isolate" is a component containing 71% to 99% by weight of pea protein.

[0064] As used herein, the term "shelf life of X months at Y°C" means that when stored at Y°C, the product will not spoil and preferably maintain its sensory properties for up to X months.

[0065] In a first aspect, the present invention relates to an edible plant-based paste. Specifically, the edible plant-based paste comprises:

[0066] -At least one fatty component,

[0067] - At least one non-soybean cereal component, wherein the protein content of the non-soybean cereal component is less than 28% by weight.

[0068] - At least one protein component with a protein content greater than 30% by weight, wherein the protein component is different from the non-soybean grain component.

[0069] -Optional, at least one sugar component, preferably sucrose, and

[0070] -Optional, at least one hydrocolloid.

[0071] It has been observed that a modular approach based on a simple combination of fat components, low-protein non-soybean cereal components (especially non-soybean cereal flour), and high-protein protein components (i.e., protein-rich plant flours, protein concentrates, or protein isolates) provides edible plant-based pastes with enhanced properties. The properties of these edible plant-based pastes are particularly enhanced compared to edible plant-based pastes prepared from whole, fresh grains.

[0072] In particular, edible plant-based pastes have enhanced properties that allow them to be eaten as is. They have good spreadability and good sensory properties.

[0073] Furthermore, edible plant-based pastes exhibit enhanced reconstitution properties in aqueous liquids. Homogeneous dairy analogs, particularly dairy beverage analogs, can be obtained within seconds by manually mixing (e.g., by hand agitation) the paste in an aqueous liquid. In particular, good reconstitution is achieved without applying high shear and without requiring specialized equipment such as mixers.

[0074] Furthermore, the edible plant-based paste of the present invention, after reconstruction, provides homogenized dairy analogues, particularly dairy beverage analogues, with improved sensory properties, namely limited or even absent gritty, sandy, or powdery textures and enhanced mouthfeel. In addition, it can provide dairy analogues, particularly dairy beverage analogues, with good nutritional properties, especially those similar to those of conventional dairy products, particularly conventional dairy beverages (such as milk), particularly in terms of protein content and optionally fat and carbohydrate content.

[0075] Furthermore, in some preferred embodiments, the edible plant-based paste of the present invention can have enhanced nutritional properties compared to conventional dairy products, particularly conventional dairy beverages (such as milk). In fact, it may have less saturated fat and less carbohydrates.

[0076] Compared to existing forms, the edible plant-based paste described in this invention offers significant environmental advantages and waste reduction. It can be stored in a compact manner, minimizing packaging requirements and reducing volume and weight during transport until it is ready for consumption. Furthermore, the paste can be divided into smaller portions and used to prepare a variety of products, particularly beverages, further reducing the amount of packaging used by consumers. These features contribute to a more sustainable and environmentally friendly approach that minimizes waste and promotes efficient resource utilization.

[0077] In some implementations, the edible plant-based paste is not frozen. For example, the edible plant-based paste is not ice cream or frozen fruit syrup.

[0078] In some additional embodiments, the edible plant-based paste is distinct from any of yogurt, fermented milk, dessert cream, custard, pudding, fresh cheese, white cheese, cream cheese, and any plant-based alternatives thereof. For clarity, this distinction applies to edible plant-based pastes in a paste state, and therefore prior to their reconstitution in an aqueous liquid such as water.

[0079] Edible plant-based pastes contain at least one fat component. The fat component may be provided as an ingredient selected from a list of the following: hard fats, oils, and combinations thereof.

[0080] Fat components help enhance the sensory properties, particularly the texture properties, of pastes and reconstituted beverages derived from said pastes. In particular, fat components can help enhance texture, provide good flowability, offer a good mouthfeel, and limit gritty, sandy, and powdery textures in pastes and reconstituted products, especially beverages derived from said pastes.

[0081] In one embodiment, the hard fat has a melting point of 90°C or lower, particularly 40°C to 90°C, and more particularly 40°C to 80°C. The hard fat can be any fat having a melting point of 90°C or lower, particularly 40°C to 90°C, and more particularly 40°C to 80°C. Examples of hard fats include milk fat, palm oil, fractions derived from palm oil, palm stearin, shea butter, shea butter stearin, fractions derived from shea butter stearin, hydrogenated vegetable oil, fractions derived from hydrogenated vegetable oil, and mixtures thereof. Preferably, the hydrogenated vegetable oil is selected from the list consisting of: palm oil, fractions derived from palm oil, hydrogenated palm oil, shea butter stearin, or mixtures thereof. More preferably, the hard fat is selected from the list consisting of: hydrogenated palm oil, shea butter stearin, or mixtures thereof.

[0082] In one embodiment, stearic acid is a fat that remains solid at room temperature or below, particularly at 25°C or lower, preferably between 20°C and 25°C. In other words, stearic acid is self-standing and homogeneous (i.e., semi-solid or solid) at room temperature, particularly at 25°C or lower, preferably between 20°C and 25°C. "Self-standing" means that the fat does not flow freely under gravity like a liquid. "Homogeneous" means that the fat does not contain two macroscopic phases, namely a liquid phase and a solid phase. The term "macroscopic phase" should be understood as a phase that can be observed visually with the naked eye.

[0083] In one implementation, the hard fat is not non-hydrogenated palm kernel oil and / or non-hydrogenated coconut oil and / or fractionated coconut oil.

[0084] The oil can be any edible oil. The oil generally has a melting point below 40°C, preferably below room temperature (i.e., below 25°C), and more preferably between 20°C and 25°C.

[0085] In one embodiment, the oil is liquid at room temperature or lower, particularly at 25°C or lower, preferably between 20°C and 25°C. Specifically, the oil flows freely under gravity at room temperature, particularly at 25°C or lower, preferably between 20°C and 25°C.

[0086] In a preferred embodiment, the fatty component is provided in the form of an oil. The oil may be selected from a list consisting of algal oil, microbial oil, vegetable oil, insect oil, and mixtures thereof.

[0087] In a more preferred embodiment, the fat component is provided in the form of vegetable oil, i.e., edible oil derived from plants. 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-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 seed oil, high-oleic soybean oil, soybean oil, any oil grade thereof, and combinations thereof.

[0088] In some embodiments, the edible plant-based paste contains at least 20% by weight, preferably 20% to 70% by weight, and more preferably 35% to 45% by weight of a fat component. It is undesirable to be bound by theory, but the level of fat component should not be too high (i.e., above this range), not only to avoid phase separation, particularly the separation of fat from the paste, but also to avoid reducing the viscosity of the paste and the reconstituted beverage obtained from said paste. Furthermore, it is undesirable to be bound by theory, but the level of fat component should not be too low (i.e., below this range), otherwise a paste cannot be obtained, and if obtained, the paste will be too thick and almost impossible to spread.

[0089] The edible plant-based paste also contains at least one non-soy grain component with a protein content of less than 28% by weight. Without being bound by theory, the low-protein non-soy grain component contributes to providing favorable sensory properties in the edible plant-based paste and reconstituted products, particularly beverages derived from the paste, including good texture, viscosity, and mouthfeel. Without being bound by theory, the non-soy grain component can also help limit gritty, sandy, and powdery textures in the paste and reconstituted products, particularly reconstituted beverages.

[0090] In another embodiment, the non-soybean cereal component has a protein content of less than 25% by weight, preferably less than 20% by weight, and even more preferably less than 15% by weight. In another embodiment, the non-soybean cereal component may have a protein content of at least 2% by weight, preferably 7% by weight.

[0091] Typically, non-soybean cereal components are rich in carbohydrates. In some embodiments, the non-soybean cereal component may contain at least 15% by weight, preferably at least 30% by weight, more preferably 40% by weight, and even more preferably 50% by weight of carbohydrates. In some embodiments, the non-soybean cereal component contains up to 85% by weight, preferably up to 75% by weight of carbohydrates. In a preferred embodiment, the non-soybean cereal component of the edible plant-based paste is provided in the form of non-soybean cereal powder.

[0092] In some embodiments, the non-soybean cereal component of the edible plant-based paste, preferably non-soybean cereal powder, is derived from cereals selected from fungi, algae, non-soybean legumes, nuts, oilseeds, cereal crops, and combinations thereof. In some other embodiments, the non-soybean cereal component of the edible plant-based paste, preferably non-soybean cereal powder, is derived from cereals selected from non-soybean legumes, nuts, oilseeds, cereal crops, and combinations thereof. In some other embodiments, the non-soybean cereal component of the edible plant-based paste, preferably non-soybean cereal powder, is derived from cereals selected from non-soybean legumes, oilseeds, cereal crops, and combinations thereof.

[0093] Examples of non-soybean legumes include kidney beans, chickpeas, broad beans, lentils, peas, and mixtures thereof. Examples of nuts include almonds, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, tiger nuts, walnuts, and mixtures thereof. Examples of oilseeds include chia seeds, cucurbit seeds, cottonseed, flaxseed, grape seeds, hemp seeds, rapeseed, sesame seeds, sunflower seeds, and mixtures thereof. Examples of cucurbit seeds include egusi seeds, pumpkin seeds, zucchini seeds, watermelon seeds, winter melon seeds, cucumber seeds, gourd seeds, and mixtures thereof. Examples of cereal crops include barley, buckwheat, corn, millet, oats, rice, rye, spelt wheat, teff, quinoa, wheat, and mixtures thereof.

[0094] In a more preferred embodiment, the non-soybean cereal component of the edible plant-based paste, preferably the non-soybean cereal flour of the edible plant-based paste, is derived from cereal crops. The cereal crop can be any type of cereal crop. For example, cereal crops can be selected from the list consisting of: barley, buckwheat, corn, millet, oats, rice, rye, spelt wheat, teff, quinoa, wheat, and combinations thereof.

[0095] In one or even a more preferred embodiment, the non-soy grain component of the edible plant-based paste, preferably the non-soy grain flour of the edible plant-based paste, is derived from oats.

[0096] It has been observed that oats provide significantly enhanced sensory properties, such as a significantly enhanced mouthfeel, to edible plant-based pastes and reconstituted products, particularly reconstituted beverages derived from said pastes, compared to other sources.

[0097] In some preferred embodiments, the non-soybean grain component does not contain lupins. In some further preferred embodiments, the non-soybean legume is different from lupins. In some preferred embodiments, the non-soybean grain flour does not contain lupins. In other words, the non-soybean grain flour is not lupin flour.

[0098] In some embodiments, the non-soybean cereal component of the edible plant-based paste, preferably the non-soybean cereal powder of the edible plant-based paste, is hydrolyzed.

[0099] It has been observed that the use of hydrolyzed grain components provides edible plant-based pastes and reconstituted products, particularly reconstituted beverages obtained from said pastes, with significantly enhanced sensory properties. In particular, it strongly contributes to reducing the gritty, sandy, and powdery feel of edible plant-based pastes and reconstituted products, especially reconstituted beverages obtained from said pastes.

[0100] In some embodiments, the non-soybean cereal component of the edible plant-based paste, preferably the non-soybean cereal flour of the edible plant-based paste, may be enzymatically hydrolyzed. "Enzymatic hydrolysis" should be understood as the non-soybean cereal component, preferably the non-soybean cereal flour, being treated with a starch-degrading enzyme, optionally with a cellulase, and / or with a protein-degrading enzyme. Examples of starch-degrading enzymes include α-amylase, β-amylase, isoamylase, amylopectinase, and combinations thereof. Examples of cellulases include β-glucanase, cellulase, β-glucosidase, xylanase, amylopectinase, pectinase, α-L-arabinofuranosaccharidase, and mixtures thereof. Examples of protein-degrading enzymes include deamidases, proteinases, proteases, peptidases, and mixtures thereof.

[0101] In some embodiments, the non-soybean cereal component of the edible plant-based paste, preferably the non-soybean cereal powder of the edible plant-based paste, may be completely or partially hydrolyzed, preferably partially hydrolyzed.

[0102] In a more preferred embodiment, the non-soybean cereal component of the edible plant-based paste is provided in the form of cereal flour, preferably hydrolyzed cereal flour. In a most preferred embodiment, the non-soybean cereal component of the edible plant-based paste is provided in the form of oat flour, preferably hydrolyzed oat flour. In some embodiments, the non-soybean cereal component of the edible plant-based paste may be partially hydrolyzed oat flour or fully hydrolyzed oat flour.

[0103] It has been observed that the use of oat flour, preferably hydrolyzed oat flour, provides edible plant-based pastes and reconstituted products, particularly reconstituted beverages obtained from said pastes, with enhanced sensory properties. The use of hydrolyzed oat flour is most advantageous. In fact, it combines the sensory advantages of both oats and hydrolysis, including significantly enhanced mouthfeel and significantly limited gritty, sandy, and powdery textures in edible plant-based pastes and reconstituted products, particularly beverages obtained from said pastes.

[0104] In some implementations, the non-soybean cereal component of the edible plant-based paste, preferably the non-soybean cereal flour of the edible plant-based paste, may be defatted. "Defatted" should be understood as meaning that some or all of the fat in the non-soybean cereal component, particularly the non-soybean cereal flour, has been removed.

[0105] In some embodiments, the non-soybean cereal component of the edible plant-based paste, preferably non-soybean cereal flour, may have less than 30% by weight, preferably less than 20% by weight, more preferably less than 15% by weight, and even more preferably less than 10% by weight of fat. In some embodiments, the non-soybean cereal component has at least 0% by weight, preferably at least 0.5% by weight, and more preferably 1% by weight of fat.

[0106] In some embodiments, the edible plant-based paste contains at least 10% by weight, preferably 10% to 50% by weight, more preferably 10% to 35% by weight, and even more preferably 10% to 30% by weight of non-soybean cereal components. It is undesirable to be bound by theory, but the level of non-soybean cereal components should not be too low (i.e., below this range) to avoid unsatisfactory texture and mouthfeel in the edible plant-based paste and reconstituted products, particularly reconstituted beverages obtained from said paste. Furthermore, it is undesirable to be bound by theory, but the level of non-soybean cereal components should not be too high (i.e., above this range), as it will negatively affect the nutritional characteristics of the edible plant-based paste and reconstituted products, particularly reconstituted beverages obtained from said paste. In particular, said paste and said products, especially beverages, will have unsatisfactory nutritional characteristics, characterized by low protein levels and excessive amounts of carbohydrates.

[0107] The edible plant-based paste also contains at least one protein component with a protein content greater than 30% by weight. In another embodiment, the protein component has a protein content greater than 35% by weight, preferably greater than 40% by weight, more preferably greater than 45% by weight. In another embodiment, the protein component has a protein content less than 99% by weight, preferably less than 98% by weight, more preferably less than 95% by weight, and even more preferably less than 90% by weight.

[0108] Protein components contribute several benefits to edible plant-based pastes and reconstituted products, particularly reconstituted beverages derived from said edible plant-based pastes. They can enhance the nutritional properties of the pastes and products (especially beverages) by introducing protein. Furthermore, they can positively influence the flavor of the pastes and products (especially beverages) by providing pleasant flavors, such as nutty and / or dairy flavors. Additionally, they significantly improve the reconstituted properties of the pastes in aqueous liquids, ensuring the formation of homogeneous products, particularly beverages. In fact, high levels of protein in the protein component increase reconstituted surface-active properties in edible plant-based pastes. Finally, when the protein component is based on milk proteins, particularly whey (e.g., whey protein isolates or concentrates), it can help to limit the gritty, sandy, and powdery texture of edible plant-based pastes and reconstituted beverages derived from said pastes.

[0109] The protein composition differs from that of non-soybean grains.

[0110] In a preferred embodiment, the protein component is provided in the form of protein components selected from a list of the following: protein-rich plant powders, protein concentrates, protein isolates, and mixtures thereof.

[0111] Protein-rich plant powder is any plant powder having a protein content of greater than 30% by weight, preferably greater than 35% by weight, more preferably greater than 40% by weight, and even more preferably greater than 45% by weight. In some embodiments, the protein-rich plant powder has a protein content of less than 70% by weight, preferably less than 60% by weight. In some embodiments, the protein-rich plant powder may be defatted. "Defatted" should be understood as meaning that some or all of the fat in the protein-rich plant powder has been removed.

[0112] In a preferred embodiment, the protein-rich powder is soybean flour and / or lupin flour.

[0113] In some implementations, the protein concentrate may be selected from a list of the following: plant protein concentrates, dairy protein concentrates, and combinations thereof.

[0114] In some embodiments, the plant protein concentrate may be derived from plants, particularly grains selected from the list of: legumes, nuts, oilseeds, cereal crops, and combinations thereof. In other embodiments, the plant protein concentrate may be derived from plants, particularly grains selected from the list of: legumes, oilseeds, cereal crops, and combinations thereof.

[0115] Examples of legumes include kidney beans, chickpeas, broad beans, lentils, peas, soybeans, and mixtures thereof. Examples of nuts include almonds, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, tiger nuts, walnuts, and mixtures thereof. Examples of oilseeds include chia seeds, cucurbit seeds, cottonseed, flaxseed, grape seeds, hemp seeds, rapeseed, sesame seeds, sunflower seeds, and mixtures thereof. Examples of cucurbit seeds include egusi seeds, pumpkin seeds, zucchini seeds, watermelon seeds, winter melon seeds, cucumber seeds, gourd seeds, and mixtures thereof. Examples of cereal crops include barley, buckwheat, corn, millet, oats, rice, rye, spelt wheat, teff, quinoa, wheat, and mixtures thereof.

[0116] Dairy protein concentrates can be selected from a list consisting of: milk protein concentrates, whey protein concentrates, casein concentrates, and mixtures thereof. A milk protein concentrate is a protein concentrate in which the milk proteins consist of whey protein and casein. A whey protein concentrate is a protein concentrate in which the milk proteins consist of whey protein. A casein concentrate is a protein concentrate in which the milk proteins consist of casein. A casein concentrate may be a micellar casein concentrate.

[0117] In some embodiments, the protein isolates may be selected from a list consisting of: plant protein isolates, dairy protein isolates, and combinations thereof. Plant protein isolates may be derived from plants, particularly from grains selected from a list consisting of: legumes, nuts, oilseeds, cereal crops, and combinations thereof. In some other embodiments, the plant protein isolates may be derived from plants, particularly from grains selected from a list consisting of: legumes, oilseeds, cereal crops, and combinations thereof.

[0118] Examples of legumes include kidney beans, chickpeas, broad beans, lentils, peas, soybeans, and mixtures thereof. Examples of nuts include almonds, cashews, hazelnuts, macadamia nuts, peanuts, pecans, pine nuts, pistachios, tiger nuts, walnuts, and mixtures thereof. Examples of oilseeds include chia seeds, cucurbit seeds, cottonseed, flaxseed, grape seeds, hemp seeds, rapeseed, sesame seeds, sunflower seeds, and mixtures thereof. Examples of cucurbit seeds include egusi seeds, pumpkin seeds, zucchini seeds, watermelon seeds, winter melon seeds, cucumber seeds, gourd seeds, and mixtures thereof. Examples of cereal crops include barley, buckwheat, corn, millet, oats, rice, rye, spelt wheat, teff, quinoa, wheat, and mixtures thereof.

[0119] Dairy protein isolates can be selected from a list consisting of: milk protein isolates, whey protein isolates, casein isolates, and combinations thereof. Milk protein isolates are protein isolates in which the milk proteins consist of whey proteins and casein. Whey protein isolates are protein isolates in which the milk proteins consist of whey proteins. Casein isolates are protein isolates in which the milk proteins consist of casein.

[0120] In a preferred embodiment, the protein component is provided in the form of a list of protein components selected from the following: soy flour, lupin flour, whey protein concentrate, whey protein isolate, soy protein isolate, and mixtures thereof.

[0121] In a more preferred embodiment, the protein component is provided in the form of a protein-rich plant powder, which is soybean powder and / or lupin powder.

[0122] In another, more preferred embodiment, the protein component is provided in the form of a plant protein concentrate, which is a whey protein concentrate.

[0123] In another, more preferred embodiment, the protein component is provided in the form of a plant protein isolate, which is a soybean protein isolate.

[0124] In another, more preferred embodiment, the protein component is provided in the form of a plant protein isolate, which is a whey protein isolate.

[0125] In some embodiments, the edible plant-based paste may contain at least 10% by weight, preferably 10% to 60% by weight, more preferably 10% to 40% by weight, and even more preferably 10% to 30% by weight of protein component. It is undesirable to be bound by theory, but the level of protein component should not be too low (i.e., below this range) to avoid low nutritional characteristics due to poor protein content and to avoid a reduction in the reconstituted characteristics of the edible plant-based paste and reconstituted products, particularly reconstituted beverages obtained from said paste. Furthermore, it is undesirable to be bound by theory, but the level of protein component should not be too high (i.e., above this range) because it will be difficult to achieve a paste consistency and will result in a texture that is too thick and difficult to spread.

[0126] Edible plant-based pastes may also contain at least one carbohydrate component. The carbohydrate component helps to provide a pleasant taste, including a pleasant sweetness, to edible plant-based pastes and products, particularly beverages obtained after the paste has been reconstituted. Furthermore, the carbohydrate component can further enhance the reconstituted properties of the edible plant-based paste. Examples of carbohydrate components include sucrose, lactose, fructose, glucose, carbohydrate-based syrups (e.g., glucose syrup, fructose syrup, etc.), maltose, molasses, honey, maple syrup, agave syrup, brown sugar, sucralose, maltodextrin, and combinations thereof. In a preferred embodiment, the carbohydrate component is sucrose. Grain components may also provide carbohydrates. Depending on the nature of the grain component, a carbohydrate component may not be necessary because the grain component already provides sufficient carbohydrates. This is the case, for example, when the grain component contains at least 30% by weight, preferably at least 40% by weight, and more preferably at least 50% by weight of carbohydrates.

[0127] In some embodiments, the edible plant-based paste may also contain at least one hydrocolloid. The hydrocolloid can be used to improve the stability of the edible plant-based paste during its shelf life, to enhance the texture of the paste, and also to enhance the mouthfeel and consistency of the product, particularly beverages obtained by reconstructing the paste. It can be any hydrocolloid suitable for food applications. In particular, the hydrocolloid can be selected from a list consisting of: gum arabic, agar, alginate, carrageenan, cellulose, carboxymethyl cellulose, colloidal microcrystalline cellulose (colloidal MCC), gelatin, red algae gum, gellan gum, gellan gum, guar gum, konjac gum, locust bean gum, pectin, tamarind gum, tara gum, tragacanth gum, xanthan gum, or mixtures thereof. In a preferred embodiment, the hydrocolloid component is gellan gum. Gelatin gum is advantageous because it provides a significantly enhanced mouthfeel and consistency in the product, particularly in beverages obtained after paste reconstruction, at low concentrations.

[0128] Gellan gum is a product derived from the extracellular polysaccharide produced by fermentation in the organism *Elodea sphingosine monophosphate* (formerly *Pseudomonas*). The polysaccharide forming the basis of gellan gum has repeating units consisting of two D-glucose residues and one each of L-rhamnose and D-glucuronic acid. Gellan gum products can be prepared by chemically modifying the fermented polysaccharide, such as through diacytization of the side chains. Typically, chemical modification affects the side chain groups, while the polysaccharide backbone remains intact. Gellan gum products are generally classified into two categories: low-acyl and high-acyl, depending on the number of acetic acid groups attached to the polymer. Gellan gum may be referred to as E418 (European Standard Food Additive Number) or... .

[0129] In some embodiments, the blue gel can be a low-acyl blue gel or a high-acyl blue gel, with high-acyl blue gel being preferred.

[0130] In another embodiment, the edible plant-based paste may contain at least 0% by weight, preferably at least 1% by weight, more preferably 1% to 5% by weight, or even more preferably 1% to 3% by weight of hydrophilic colloids.

[0131] In some embodiments, the edible plant-based paste may also contain at least one emulsifier. This can be used to stabilize fats in the edible plant-based paste and limit fat separation from the paste (i.e., oil separation). For example, the emulsifier may be selected from the group consisting of: lecithin, PGPR, PGFA, glycol esters, monoglycerides, polysorbates, polyglycerol esters, sorbitol, fatty acids, sorbitol esters, propylene glycol monoesters or propylene glycol diesters, polyethylene glycol-modified fatty acids, monoglycerides, derivatives of monoglycerides, diglycerides, polyethylene glycol-modified vegetable oils, polyoxyethylene sorbitol esters, phospholipids, lysophosphatidylcholine, cephalin, lipids, glycol esters, glycol ethers, sucrose esters, polyglycerol esters, and combinations thereof.

[0132] In another embodiment, the edible plant-based paste may contain at least 0% by weight, preferably at least 0.5% by weight, more preferably 0.5% by weight to 10% by weight, or even more preferably 0.5% by weight to 4% by weight of emulsifier.

[0133] In one preferred embodiment, the edible plant-based paste comprises an emulsifier containing or composed of lecithin. Lecithin is advantageous because it significantly reduces the viscosity of the edible plant-based paste and can contribute to product uniformity, particularly limiting oil separation. In another preferred embodiment, the edible plant-based paste comprises 0.1% to 10% by weight, preferably 0.5% to 5% by weight, more preferably 2% to 5% by weight of an emulsifier containing or composed of lecithin.

[0134] In some implementations, the edible plant-based paste may also contain additional food ingredients selected from a list of the following: antioxidants, bioactive compounds, colorants, flavorings, edible solids, fruits, vegetables, fiber, non-carbohydrate sweeteners, minerals, prebiotics, probiotics, vitamins, starch, malt powder, cocoa powder, coffee, chocolate, vanilla, spices, herbs, salt, and combinations thereof.

[0135] In some embodiments, the edible plant-based paste is storage-stable, i.e., it has a shelf life of at least 3 months, preferably at least 6 months, when stored at ambient temperature, preferably at a temperature of 18°C ​​to 37°C.

[0136] In some embodiments, the edible plant-based paste may have a total protein content of at least 5% by weight, preferably at least 12% by weight. In one embodiment, the edible plant-based paste may have a total protein content of up to 40% by weight, preferably up to 35% by weight, more preferably up to 20% by weight.

[0137] In some implementations, the protein in the edible plant-based ingredients can account for more than 12% of the energy provided by the edible plant-based paste.

[0138] In some embodiments, the edible plant-based paste may contain at least 20% by weight, preferably 20% to 80% by weight, more preferably 35% to 55% by weight, and even more preferably 35% to 45% by weight of total fat content.

[0139] In some embodiments, the edible plant-based paste may contain at least 20% by weight, more preferably 20% to 50% by weight, or even more preferably 30% to 45% by weight of total carbohydrates.

[0140] In some embodiments, when 10% of the edible plant-based paste is reconstituted with 90% by weight of water, the edible plant-based paste provides a liquid composition containing less than 5% simple sugars (i.e., monosaccharides and disaccharides), more preferably less than 4% by weight of simple sugars (i.e., monosaccharides and disaccharides), and / or less than 1.9%, more preferably less than 1% by weight of saturated fat.

[0141] In some embodiments, when 10% of the edible plant-based paste is reconstituted with 90% by weight of water, the edible plant-based paste provides a liquid composition containing at least 1% by weight of protein, preferably at least 1.2% by weight of protein, more preferably at least 1.5% by weight of protein, even more preferably at least 2% by weight of protein, even more preferably 2% to 10% by weight of protein, even more preferably 2% to 5% by weight of protein.

[0142] In some embodiments, when 10% of the edible plant-based paste is reconstituted with 90% by weight of water, the edible plant-based paste provides a liquid composition containing at least 2% by weight of fat, preferably 2% to 10% by weight of fat, more preferably 2% to 8% by weight of fat, more preferably 3.5% to 5.5% by weight of fat, and even more preferably 3.5% to 4.5% by weight of fat.

[0143] In some embodiments, when 10% of the edible plant-based paste is reconstituted with 90% by weight of water, the edible plant-based paste provides a liquid composition containing at least 2% by weight of carbohydrates, preferably 2% to 8% by weight of carbohydrates, more preferably 2% to 5% by weight of carbohydrates, and even more preferably 3% to 4.5% by weight of carbohydrates.

[0144] In some embodiments, the water content of the edible plant-based paste is less than 40% by weight, preferably less than 30% by weight, more preferably less than 20% by weight, even more preferably less than 10% by weight, and most preferably less than 5% by weight. The presence of a large amount of water in edible plant-based pastes affects microbial stability and shelf life. This is why the water content should be limited. However, limiting the water content in edible plant-based pastes produces some sensory defects, such as a gritty, sandy, or powdery feel. 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, and most preferably less than 5% by weight).

[0145] In one embodiment, the edible plant-based paste is vegetarian. In one embodiment, the edible plant-based paste contains no milk-derived components other than milk proteins. In another embodiment, the edible plant-based paste contains no milk or any milk-derived components. In yet another embodiment, the edible plant-based paste is vegan. In some embodiments, the edible plant-based paste does not contain almonds. In some other embodiments, the edible plant-based paste does not contain nuts. Examples of nuts are provided above.

[0146] In some embodiments, the edible plant-based paste is suitable for providing a plant-based dairy analog, preferably a plant-based dairy beverage analog, by reconstitution into an aqueous liquid. In other words, the edible plant-based paste is substantially reconstituted, preferably completely reconstituted, in less than 5 minutes, preferably 1 minute, more preferably less than 30 seconds, or even more preferably less than 10 seconds when hand-shaken in a closed container, and provides a homogeneous product as a plant-based dairy analog, preferably a plant-based dairy beverage analog. Specifically, the resulting product has the sensory and / or nutritional characteristics of a plant-based dairy analog, preferably a plant-based dairy beverage analog. The conditions used for reconstituted paste (e.g., the amount of edible paste, the amount of aqueous liquid, the type of aqueous liquid) are the same as those provided in the second aspect. Examples of plant-based dairy analogs, particularly plant-based dairy beverage analogs, are also disclosed in the second aspect of the invention.

[0147] In some implementations, edible plant-based pastes are produced in 1 second. -1 The shear rate and viscosity at 25°C are at least 1000 mPa·s, preferably from 1000 mPa·s to 100000 mPa·s, more preferably from 5000 mPa·s to 100000 mPa·s, and even more preferably from 10000 mPa·s to 10000 mPa·s.

[0148] In some implementations, edible plant-based pastes are produced in 9 seconds. -1The shear rate and viscosity at 25°C are at least 1000 mPa·s, preferably from 1000 mPa·s to 50000 mPa·s.

[0149] In some implementations, the edible plant-based paste is 153s -1 The shear rate and viscosity at 25°C are at least 1000 mPa·s, preferably from 1000 mPa·s to 30000 mPa·s.

[0150] In some implementations, the edible plant-based paste is prepared in 500 seconds. -1 The shear rate and viscosity at 25°C are at least 1000 mPa·s, preferably from 1000 mPa·s to 15000 mPa·s.

[0151] Viscosity can be measured using a rheometer. Specifically, viscosity was measured using an MCR 502e rheometer with a CC27 / SPeltier and a measurement system: ST22-4V-40 SN32311.

[0152] In a second aspect, the present invention relates to a method for preparing plant-based dairy analogues. The plant-based dairy analogues may be selected from the list comprising: plant-based smoothie analogues, flavored plant-based milk analogues, plant-based milk analogues, plant-based milkshake analogues, plant-based latte analogues, plant-based cocoa milk beverage analogues, plant-based malt milk beverage analogues, plant-based liquid creamer analogues, plant-based fermented milk analogues, plant-based yogurt analogues, plant-based fresh cheese analogues, plant-based dairy dessert analogues, and combinations thereof. The plant-based dairy analogues may be scoopable or beverages.

[0153] In a preferred embodiment, the plant-based dairy analogue is a plant-based dairy beverage analogue. The plant-based dairy beverage analogue may be selected from a list consisting of: plant-based smoothie analogues, flavored plant-based milk analogues, plant-based milk analogues, plant-based milkshake analogues, plant-based latte analogues, plant-based cocoa milk beverage analogues, plant-based malt milk beverage analogues, plant-based liquid creamer analogues, plant-based drinkable fermented milk analogues, plant-based drinkable yogurt analogues, plant-based drinkable dairy dessert analogues, and combinations thereof.

[0154] The method includes step a) of providing or preparing an edible plant-based paste according to any one of the first aspects of the invention.

[0155] The method includes step b) reconstituted the edible plant-based paste of step a) with an aqueous liquid to form a plant-based dairy analog. In one specific embodiment, step b) can be performed by reconstituted 8%-25% of the paste with 75%-92% aqueous liquid.

[0156] In a preferred embodiment, the aqueous liquid in step b) is water.

[0157] In some implementations, the method may include adding food ingredients to a plant-based dairy analogue. Examples of food ingredients include antioxidants, bioactive compounds, colorants, flavorings, edible solids, fruits, vegetables, fiber, minerals, prebiotics, probiotics, vitamins, starch, malt powder, cocoa powder, coffee, chocolate, vanilla, spices, herbs, salt, conditioning agents, emulsifiers, fats, proteins, carbohydrates, non-carbohydrate sweeteners, and combinations thereof.

[0158] In some implementations, the reconfiguration step b) is completed in less than 5 minutes, preferably 1 minute, more preferably less than 30 seconds, and even more preferably less than 10 seconds.

[0159] Reconstruction can be performed using any reconstruction method known in the art, such as stirring with a magnetic stirrer, mixing with a mixer, vortex mixing, blending with a co-mixer, manually mixing with a spoon, manually mixing with a fork, or hand-cranking in a closed container.

[0160] In some preferred embodiments, the reconstructing step b) can be carried out by hand-shaking an edible paste with an aqueous liquid in a sealed container, preferably for less than 5 minutes, preferably less than 1 minute, more preferably less than 30 seconds, and even more preferably less than 10 seconds.

[0161] In some embodiments, the plant-based dairy analogue may contain at least 1% by weight of protein, preferably at least 1.2% by weight of protein, more preferably at least 1.5% by weight of protein, even more preferably at least 2% by weight of protein, even more preferably 2% to 10% by weight of protein, even more preferably 2% to 5% by weight of protein.

[0162] In some embodiments, the plant-based dairy analogue may contain at least 2% by weight of fat, preferably 2% to 10% by weight of fat, more preferably 2% to 8% by weight of fat, more preferably 3.5% to 5.5% by weight of fat, and even more preferably 3.5% to 4.5% by weight of fat. In some embodiments, the plant-based dairy analogue may contain at least 2% by weight of carbohydrates, preferably 2% to 8% by weight of carbohydrates, more preferably 2% to 5% by weight of carbohydrates, and even more preferably 3% to 4.5% by weight of carbohydrates.

[0163] In one embodiment, the plant-based dairy analog may contain less than 5%, preferably less than 4% by weight, of simple sugars (i.e., monosaccharides and disaccharides). In another embodiment, the plant-based dairy analog may contain less than 1.9%, preferably less than 1% by weight, of saturated fat.

[0164] In some embodiments, the plant-based dairy analogue may have a total calorie content of less than 100 kcal, preferably less than 80 kcal, more preferably less than 70 kcal, and even more preferably less than 65 kcal per 100 ml of the plant-based dairy analogue. In some embodiments, the plant-based dairy analogue may have a total calorie content of at least 10 kcal, preferably at least 20 kcal, more preferably at least 30 kcal, even more preferably at least 40 kcal, and even more preferably at least 50 kcal per 100 ml of the plant-based dairy analogue.

[0165] In one embodiment, the plant-based dairy analog is vegan. In one embodiment, the plant-based dairy analog contains no milk-derived components other than milk proteins. In another embodiment, the plant-based dairy analog contains no milk or any milk-derived components. In yet another embodiment, the plant-based dairy analog is vegan. In some embodiments, the plant-based dairy analog does not contain almonds. In some other embodiments, the plant-based dairy analog does not contain nuts. Examples of nuts are provided in the first aspect of the invention.

[0166] In some embodiments, the plant-based dairy analogue has a limited particle size that helps limit gritty, powdery, and sandy textures. Specifically, the plant-based dairy analogue has a D4,3 particle size of less than 100 µm, preferably less than 90 µm, more preferably less than 80 µm, even more preferably less than 70 µm, and even more preferably less than 60 µm. In some embodiments, the D4,3 particle size of the plant-based dairy analogue is greater than 0.5 µm, preferably greater than 5 µm, more preferably greater than 10 µm, even more preferably greater than 15 µm, and even more preferably greater than 20 µm. In some embodiments, static light scattering is used, preferably using a Mastersizer 3000 to measure the D4,3 particle size. In a more specific embodiment, the D4,3 particle size can be measured according to the method provided in Example 1 in the “Particle Size Distribution Measurement” section.

[0167] Edible plant-based pastes exhibit enhanced reconstitution properties in aqueous liquids. Homogeneous plant-based dairy analogs, particularly plant-based dairy beverage analogs, can be obtained within seconds by effortlessly mixing the paste manually in an aqueous liquid. In particular, good reconstitution is achieved without applying high shear and without requiring specialized equipment such as mixers.

[0168] Furthermore, the edible plant-based paste of the present invention, after reconstruction, provides homogeneous plant-based dairy analogues, particularly plant-based dairy beverage analogues, with improved sensory properties, namely limited or even absent gritty, sandy, or powdery textures and enhanced mouthfeel. In addition, it can provide products, particularly beverages, with good nutritional properties, especially those similar to those of conventional dairy products, particularly dairy beverages (such as milk).

[0169] Compared to existing forms of plant-based dairy analogues, particularly plant-based dairy beverage analogues, the edible plant-based paste described in this invention offers significant environmental advantages and waste reduction. It can be stored in a compact manner, thereby minimizing packaging requirements and reducing volume and weight during transport until it is ready for consumption. Furthermore, the paste can be divided into smaller portions and used to prepare a variety of plant-based dairy analogues, particularly plant-based dairy beverages, further reducing the amount of packaging used by consumers. These features contribute to a more sustainable and environmentally friendly approach, minimizing waste and promoting efficient resource utilization.

[0170] In a third aspect, the present invention relates to a method for manufacturing an edible plant-based paste. The edible plant-based paste may be as described in the first aspect of the invention.

[0171] The method includes step a) of combining at least one fat component, at least one non-soybean cereal component with a protein content of less than 28% by weight, at least one protein component with a protein content of more than 30% by weight, optionally at least one carbohydrate component, and optionally at least one hydrophilic colloid to prepare a food composition. The protein component differs from the non-soybean cereal component. In some embodiments, an emulsifier may be further mixed in step a) to prepare the food composition.

[0172] The fat component, non-soy grain component, protein component, carbohydrate component, hydrocolloid, and emulsifier may be as described in the first aspect of the invention. In step a), the different components / ingredients are mixed at the same level as provided in the first aspect of the invention.

[0173] The method may also include step b) of dry mixing or dry grinding the food composition to obtain an edible plant-based paste. "Dry mixing" or "dry grinding" should be understood as mixing or grinding in the absence of water. Dry grinding can be achieved using any machine equipped with shearing or cutting devices. For example, dry grinding can be performed using hammer mills, stone mills, roller mills, ball mills, jet mills, colloid mills, stirred media mills, bead mills, pin mills, roller grinders, roller fine grinders, impeller mills, cryogenic mills, rod mills, vibratory mills, cutters, disc mills, perforated disc mills, micro-cutters, or extrusion equipment. Dry mixing can be performed using any kind of shearing or mixing device. Examples of mixing devices are: mixers, kitchen mixers, drum mixers, paddle mixers, agitators, flow impellers, planetary mixers, multi-shaft mixers, Scanima mixers, or Stephan mixers.

[0174] The method may also include step c) of heat-treating the edible plant-based paste to extend its shelf life. For example, the edible plant-based paste may be heat-treated at a temperature above 75°C, preferably between 75°C and 135°C, for 3 seconds to 10 minutes. This heat-treating step c) may be performed after step b).

[0175] The method may also include step d) of dispensing an edible plant-based paste into a container. If so, this dispensing step may be after step b) of mixing or after step c) of heat treatment.

[0176] In one embodiment, the method may further include adding an additional ingredient to the food composition during or between the combination step a) and the mixing step b). For example, in this embodiment, the additional ingredient may be selected from a list consisting of: antioxidants, bioactive compounds, colorants, flavorings, edible solids, fruits, vegetables, fiber, minerals, prebiotics, probiotics, vitamins, starch, malt powder, cocoa powder, coffee, chocolate, vanilla, spices, herbs, salt, non-carbohydrate sweeteners, and combinations thereof.

[0177] In one embodiment, the method may further include adding additional ingredients to the edible plant-based paste after mixing step b). If applicable, this step is preferably prior to heat treatment step c). Similarly, if applicable, this step is preferably dosing step d). For example, in this embodiment, the additional ingredients added in step e) may be selected from a list consisting of: antioxidants, bioactive compounds, colorants, flavorings, edible solids, fruits, vegetables, fiber, minerals, prebiotics, probiotics, vitamins, starch, malt powder, cocoa powder, coffee, chocolate, vanilla, spices, herbs, salt, conditioning agents, emulsifiers, fats, proteins, carbohydrates, non-carbohydrate sweeteners, and combinations thereof.

[0178] Those skilled in the art will understand that they are free to combine all the features of the invention disclosed herein. In particular, features described for the products of the invention can be combined with the methods / processes of the invention, and vice versa. Furthermore, features described for different embodiments of the invention can be combined.

[0179] Furthermore, if known equivalents exist for a specific feature, such equivalents should be incorporated as expressly mentioned in this specification. Further advantages and features of the invention will become apparent upon reference to the accompanying drawings and non-limiting embodiments.

[0180] Example

[0181] Example 1: Materials and Methods

[0182] Viscosity measurement of paste :

[0183] The viscosity of the paste was measured using an MCR 502e rheometer (Antonn Parr, Austria) on a CC27 / S Peltier and the following measurement system: ST22-4V-40 SN32311. The sample was filled into a metal cup to the edge and the measurement was performed. The viscosity was measured as the shear rate varied from 0.1 / s to 500 / s, with the shear rate increasing logarithmically. The viscosity of the paste was measured at 25°C.

[0184] Particle size distribution measurement

[0185] Particle size distribution (PSD) of the emulsion analogue was measured using laser diffraction. Using a dropper, the sample to be measured was taken out and poured dropwise into a Hydro MV dispersion unit (dispersant-water) of a Mastersizer 3000 (Malvern Panalytical, United Kingdom) until at least 10%–12% laser shielding was achieved. Measurements were performed under the following conditions: refractive index 1.4694, particle density 0.912, absorptivity index 0.01, and a stirrer speed set to 3000 rpm. Measurements were taken, and D4,3 was obtained.

[0186] The measurement of D4,3 is well known to those skilled in the art; it is the sum of dimensions weighted by the fourth power of occurrence frequency divided by the sum of dimensions weighted by the third power of occurrence frequency. The de Brouckeremean diameter is the average of the particle size distribution weighted by volume (also known as the volume-weighted average diameter, volume moment average diameter, or volume-weighted average size). It is the average diameter obtained directly in particle size measurements, where the measured signal is proportional to the volume of the particle. The most prominent examples are laser diffraction and acoustic spectroscopy (Coulter counter).

[0187] The de Brook mean is defined according to the moment ratio system.

[0188]

[0189] Where n i It is the frequency of occurrence of particles of size category i with an average diameter of Di.

[0190] Water content measurement

[0191] The water content (or amount of water) in the paste was determined using a Mettler Toledo HC 103 halogen moisture analyzer. The following parameters were used: drying program: rapid, drying temperature: 145°C, shut-off: 1 mg / 50 s.

[0192] Example 2: Whey oat paste with nutritional claims .

[0193] Composition of whey oat paste :

[0194]

[0195] Method for preparing whey oat paste :

[0196] Take the ingredients of the paste into a hot mixer according to the proportions provided in Table 1. Then mix it using the hot mixer for 3 minutes. During the first minute, slowly increase the speed from 3 to 10 (increasing by one level every 5 seconds). During the second minute, keep the hot mixer at mixing level 10. During the third minute, the speed is then slowly reduced again. At the end of the three minutes, a viscous paste is obtained, which is then stored in a clean glass jar. Throughout the mixing process, the temperature is maintained below 35°C.

[0197] The protein source can be prepared in Europe, and the protein content of the paste is 19.4% by weight.

[0198] The whey oat paste is eaten as is. It has a very pleasant taste, a limited amount of gritty texture, and a sticky consistency. It also has good spreadability.

[0199] The viscosity of the whey oat paste was measured according to the method in Example 1. The results are shown in Table 2.

[0200]

[0201] Before being reconstituted in water, the whey oat paste contains less than 5% by weight of water.

[0202] Preparation of milk analogues :

[0203] Then, a plant-based milk analogue is prepared using the whey oat paste. To do this, 10g of the paste is placed in a portable mixer such as a blendjet. Approximately 90g of drinking water is added to the mixer, and the mixture is blended for 30 seconds. Alternatively, it can be hand-cranked for 30 seconds in a sealed container.

[0204] The paste reconstituted well within seconds and, after reconstitution, provided a homogeneous milk analog that appeared upon visual inspection. The nutritional composition of the obtained milk analog is provided in Table 3 below.

[0205]

[0206] The obtained milk analogue can be used to prepare the required source of protein in Europe, and the milk analogue contains less saturated fat and less sugar than whole milk or semi-skimmed milk.

[0207] A trained panel of 10 tasted the milk analogue to evaluate its sensory characteristics. The panel found that the milk analogue was outstanding in taste, extremely creamy (with a lot of oily texture), very smooth, and had minimal gritty, sandy, or powdery feel.

[0208] The D4,3 particle size of the milk analogue was measured according to the method provided in Example 1. In particular, the milk analogue had a low D4,3 particle size of 26.6 μm. This explains the minimal degree of gritty, sandy, and powdery feel perceived in the mouth during tasting.

[0209] Example 3: Whey concentrate oat paste with nutritional claims .

[0210] Table 4 provides the composition of whey oat concentrate.

[0211]

[0212] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0213] The resulting paste exhibits good sensory properties. It also has good spreadability. Prior to reconstruction in water, the resulting paste contains less than 5% by weight of water.

[0214] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0215] In addition, the nutritional composition of the obtained milk analogues is provided in Table 5 below.

[0216]

[0217] The obtained milk analogues were tasted by a trained panel of 10 people to evaluate their sensory characteristics. They were found to be outstanding in taste, extremely creamy (with a high degree of oiliness), very smooth, and with minimal gritty, sandy, or powdery sensations.

[0218] Example 4: Whey concentrate oat paste containing gellan gum .

[0219] Table 6 provides the composition of whey concentrate oat paste containing gellan gum.

[0220]

[0221] The methods used to prepare the paste and the plant-based emulsion analogue, respectively, are the same as those disclosed in Example 2. The obtained paste was tasted and exhibited good sensory properties. It also showed good spreadability. Prior to reconstruction in water, the obtained paste contained less than 5% by weight of water.

[0222] The paste reconstituted well within seconds, and after reconstitution, it provided a homogeneous milk analog that appeared homogeneous upon visual inspection. Furthermore, the obtained milk analog was tasted by trained personnel to evaluate its sensory characteristics. It was found to be outstanding in taste, extremely creamy (with a substantial oily mouthfeel), very smooth, with minimal gritty, sandy, or powdery sensation. This milk analog was thicker than the milk analog of Example 3.

[0223] Example 5: Soy and Oat Paste with Nutritional Claims .

[0224] Table 7 provides the composition of the soybean oat paste.

[0225]

[0226] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0227] The paste reconstitutes well within seconds, and the resulting milk analogue is homogeneous after reconstitution. It provides a source of protein required for the preparation of soybean-oat pastes in Europe. The paste has a protein content of 18.3%. It has a very pleasant taste, limited gritty texture, and good viscosity. It also has good spreadability. Prior to reconstitution in water, the paste contains less than 5% by weight of water.

[0228] The nutritional composition of the obtained milk analogues is provided in Table 8 below.

[0229]

[0230] The obtained milk analogue can be used to prepare the required source of protein in Europe, and the milk analogue contains less saturated fat and less sugar than whole milk or semi-skimmed milk.

[0231] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0232] The obtained milk analogues were tasted by trained personnel to evaluate their sensory characteristics. They were found to have a pleasant taste, minimal sandiness and gritty texture, and limited powderiness.

[0233] Example 6: Soy-Oat Paste with Nutritional Claims Prepared from Soybeans and Oat Flour .

[0234] Table 9 provides the composition of the soybean-oat paste of this embodiment.

[0235]

[0236] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0237] This product is a source of protein required for the preparation of soybean-oat pastes in Europe. It has a very pleasant taste, limited gritty texture, and good viscosity. It also has good spreadability. The paste contains less than 5% by weight of water prior to reconstruction in water.

[0238] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0239] The nutritional composition of the obtained milk analogues is provided in Table 10 below.

[0240]

[0241] The obtained milk analogue can be used to prepare the required source of protein in Europe, and the milk analogue contains less saturated fat and less sugar than whole milk or semi-skimmed milk.

[0242] The obtained milk analogues were tasted by trained personnel to evaluate their sensory characteristics. They were found to have a pleasant taste, minimal sandiness and gritty texture, and limited powderiness.

[0243] Example 7: Soybean-oat paste processed from oats and soybean flour .

[0244] Table 11 provides the composition of the soybean-oat paste of this embodiment.

[0245]

[0246] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0247] The obtained paste exhibits good sensory properties. It also has good spreadability. Furthermore, the viscosity of the paste was measured according to the method of Example 1. The results are shown in Table 12.

[0248]

[0249] Before being reconstituted in water, the paste contains less than 5% by weight of water.

[0250] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0251] The nutritional composition of the obtained milk analogues is provided in Table 13 below.

[0252]

[0253] The resulting milk analogues contain less saturated fat and less sugar than whole or semi-skimmed milk.

[0254] The obtained milk analogues were tasted by trained personnel to evaluate their sensory characteristics. They were found to have a very good taste, with minimal sandiness and gritty texture, and limited powderiness.

[0255] The D4,3 particle size of the milk analogue was measured according to the method provided in Example 1. In particular, the milk analogue had a low D4,3 particle size of 53.9 μm. This explains the minimal degree of gritty, sandy, and powdery feel perceived in the mouth during tasting.

[0256] Example 8: Soybean flour, soybean isolate, and oat flour paste .

[0257] Table 14 provides the composition of the soybean flour, soybean isolate, and oat flour paste of this embodiment.

[0258]

[0259] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0260] The resulting paste exhibits good sensory properties. It also has good spreadability. Prior to reconstruction in water, the resulting paste contains less than 5% by weight of water.

[0261] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0262] The obtained milk analogues were tasted by a trained panel of 10 people to evaluate their sensory characteristics. They were found to have a good taste with limited sandy, gritty, and powdery qualities.

[0263] Example 9: Sugar-free whey oat paste .

[0264] Table 15 provides the composition of the whey oat paste of this embodiment.

[0265]

[0266] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0267] The obtained paste exhibits acceptable sensory properties. It also demonstrates good spreadability. Prior to reconstruction in water, the obtained paste contains less than 5% by weight of water.

[0268] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0269] The required sources for preparing reconstructed milk analogs are available in Europe. The resulting milk analogs contain less saturated fat and less sugar than whole or semi-skimmed milk.

[0270] The obtained milk analogues were tasted by trained personnel to evaluate their sensory characteristics. The reconstructed milk analogues contained very low levels of sugar. The milk analogues were less sweet than those of Example 2 and had minimal gritty, sandy, and powdery textures.

[0271] Example 10: Whey Rice Paste .

[0272] Table 16 provides the composition of the whey rice paste of this embodiment.

[0273]

[0274] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0275] The paste exhibits acceptable sensory properties. It also has good spreadability. Prior to reconstruction in water, the paste contains less than 5% by weight of water.

[0276] A milk analogue can be obtained after the reconstructed paste. The obtained milk analogue was tasted by trained personnel to evaluate its sensory characteristics. The milk analogue was found to have a pleasant taste, but was perceived to have a slightly powdery feel compared to the milk analogue obtained in Example 2.

[0277] Example 11: Almond-Soybean Paste .

[0278]

[0279] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0280] The paste exhibits acceptable sensory properties. It also has good spreadability. Prior to reconstruction in water, the paste contains less than 5% by weight of water.

[0281] A milk analogue can be obtained after the reconstructed paste. The obtained milk analogue was tasted by trained personnel to evaluate its sensory characteristics. The milk analogue was found to have a pleasant taste, but compared with the milk analogue of Example 2, it was perceived to have a more powdery, sandy, and gritty texture.

[0282] Furthermore, the D4,3 particle size of the milk analogue was measured according to the method of Example 1. The D4,3 particle size of the milk analogue was 183 μm. This particle size value can explain the powdery, gritty, and gritty sensations perceived in the mouth during tasting.

[0283] Example 12: Oat-pea paste .

[0284] Table 18 provides the composition of the oat-pea paste of this embodiment.

[0285]

[0286] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0287] The paste was tasted and had an acceptable flavor. It also had good spreadability. Before reconstruction in water, the paste contained less than 5% by weight of water. A milk analogue was obtained after reconstruction of the paste. The obtained milk analogue was tasted by a trained person to evaluate its sensory characteristics. The milk analogue had acceptable sensory characteristics, but not as good as the milk analogue obtained in Example 2. In particular, it had a significant off-flavor and a more gritty texture compared to the milk analogue obtained in Example 2.

[0288] Example 13: Soy paste without non-soy grain components (comparative example) .

[0289] Table 19 provides the composition of the soybean paste of this embodiment.

[0290]

[0291] Before being reconstituted in water, the paste contains less than 5% by weight of water.

[0292] A milk analogue was obtained after the reconstructed paste. The obtained milk analogue was tasted by a trained panel of 10 people to evaluate its sensory characteristics. The milk analogue exhibited unsatisfactory sensory characteristics. It had a strong off-odor and was perceived as having a highly powdery, gritty, and gritty texture.

[0293] The D4,3 of the milk analog is 117 μm.

[0294] Furthermore, the D4,3 particle size of the milk analogue was measured according to the method of Example 1. The D4,3 particle size of the milk analogue was 117 μm. This particle size value can explain the significant powdery, gritty, and gritty sensations perceived in the mouth during tasting.

[0295] Example 14: Contains a large amount of non-soy grain components (oat flour) and a small amount of protein components (whey protein). A paste-like substance (comparative example) of the separated product. .

[0296] Table 20 provides the composition of the paste in this embodiment.

[0297]

[0298] The method for preparing the pastes is the same as that disclosed in Example 2.

[0299] Before being reconstituted in water, the paste contains less than 5% by weight of water.

[0300] The method of Example 2 did not achieve the desired paste consistency, and the mixture was more like a sticky powder. Emulsion analogues cannot be prepared from this mixture.

[0301] Example 15: A paste containing a small amount of protein components (whey protein isolate) (Comparative Example) .

[0302] Table 21 provides the composition of the paste in this embodiment.

[0303]

[0304] The method for preparing the pastes is the same as that disclosed in Example 2.

[0305] Before being reconstituted in water, the paste contains less than 5% by weight of water.

[0306] This paste is extremely fluid and undergoes phase separation, specifically fat separation, almost immediately. Emulsion analogues cannot be prepared from this paste.

[0307] Example 16: Paste containing stearin (shea butter stearin)

[0308]

[0309] The methods used to prepare the paste and the plant-based emulsion analogue, respectively, are the same as those disclosed in Example 2. The paste, upon tasting, has a very pleasant flavor. It also exhibits good spreadability. Prior to reconstruction in water, the paste contains less than 5% by weight of water.

[0310] A milk analogue can be obtained after reconstructing the paste, but the reconstruction takes longer than in Example 2. After reconstruction, the paste provides a milk analogue that appears homogeneous upon visual inspection. The obtained milk analogue was tasted by trained personnel to evaluate its sensory characteristics. The milk analogue has a very pleasant taste with limited sandiness, gritty texture, and powderiness.

[0311] Example 17: Soy and Oat Paste with Outstanding Nutritional Value

[0312] Table 23 provides the composition of the soybean-oat paste of this embodiment.

[0313]

[0314] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0315] This paste can be used to prepare the required source of fiber-rich protein in Europe. It received a nutritional rating of A in Europe. It has a very pleasant taste, limited gritty texture, and good stickiness as a spread. It also has good spreadability. Before reconstitution, the paste contains 3% by weight of water.

[0316] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0317] Example 18: Lupin and Oat Paste

[0318] Table 24 provides the composition of the lupin oat paste of this embodiment.

[0319]

[0320] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0321] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0322] Example 19: Effect of Lecithin-Containing Oat-Soy Paste and Added Water

[0323]

[0324] The methods for preparing the paste and the plant-based emulsion analogue are the same as those disclosed in Example 2.

[0325] This paste can be used to prepare the required source of fiber-rich protein in Europe. It received a nutritional rating of A in Europe. It has a very pleasant taste as a spread, a limited gritty feel, and very limited stickiness. It also has good spreadability. Before reconstitution, the paste has a water content of less than 5% by weight.

[0326] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0327] -The effect of adding water

[0328] Water was added to the pastes in Table 25 in increments of 2% to 10%. Adding water up to 10% by weight showed an undesirable effect on the sensory properties of the pastes. This was particularly noticeable when more than 5% by weight of water was added. In fact, adding a large amount of water made the pastes more crumbly and less uniform, which was undesirable. This undesirable effect was especially significant in pastes with 5% to 10% water added. This was confirmed when tasting pastes with 5% to 10% water added. They exhibited a significantly grainy texture compared to pastes with no water added or with limited water added.

[0329] Example 20: Oat and Soy Paste with Outstanding Nutritional Value

[0330] Table 26 provides the composition of the soybean-oat paste of this embodiment.

[0331]

[0332] The methods used to prepare the paste and the plant-based emulsion analogue, respectively, are the same as those disclosed in Example 2. Prior to reconstruction, the paste had a water content of 3.14% by weight.

[0333] This paste can be used to prepare a source of fiber-rich protein, meeting the demand in Europe. It received a nutritional rating of A in Europe. It has a very pleasant taste, limited gritty texture, and good stickiness as a spread. It also has good spreadability.

[0334] The paste reconstitutes well within seconds and, after reconstitution, provides a homogeneous emulsion analog that appears homogeneous upon visual inspection.

[0335] Example 21: Whey concentrate oat paste with nutritional claims .

[0336] Table 27 provides the composition of whey oat concentrate.

[0337]

[0338] The methods used to prepare the paste and the plant-based emulsion analogue, respectively, are the same as those disclosed in Example 2. Prior to reconstruction, the water content of the paste was 1.94% by weight.

[0339] The resulting paste has excellent sensory properties. It also has good spreadability.

[0340] The paste reconstituted well within seconds, and after reconstitution, it provided a homogeneous milk analog that appeared homogeneous upon visual inspection. The taste of the milk analog was judged to be very good.

[0341] Although the invention has been described by way of example, it should be understood that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

1. An edible plant-based paste, said edible plant-based paste comprising: -At least one fatty component, - At least one non-soybean cereal component, said non-soybean cereal component having a protein content of less than 28% by weight. - At least one protein component, said protein component having a protein content greater than 30% by weight, said protein component being different from said non-soybean cereal component. -Optional, at least one sugar component, preferably sucrose, and -Optional, at least one hydrocolloid.

2. The edible plant-based paste of claim 1, wherein the non-soybean cereal component is provided in the form of non-soybean cereal powder.

3. The edible plant-based paste according to any one of the preceding claims, wherein the non-soybean cereal component, preferably non-soybean cereal flour, is derived from cereals selected from legumes, nuts, oilseeds, cereal crops, and combinations thereof.

4. The edible plant-based paste according to any one of the preceding claims, wherein the non-soybean cereal component, preferably non-soybean cereal flour, is derived from cereal crops, preferably from oats.

5. The edible plant-based paste according to any one of the preceding claims, wherein the non-soybean cereal component, preferably non-soybean cereal flour, is completely or partially hydrolyzed.

6. The edible plant-based paste according to any one of the preceding claims, wherein the non-soybean cereal component has a protein content of less than 25% by weight, preferably less than 20% by weight, and even more preferably less than 15% by weight.

7. An edible plant-based paste according to any one of the preceding claims, wherein the protein component is provided in the form of a protein component selected from a list consisting of: protein-rich plant powders, protein concentrates, protein isolates, and mixtures thereof.

8. The edible plant-based paste of claim 7, wherein the protein isolate is selected from the list of: plant protein isolates, dairy protein isolates, and mixtures thereof.

9. The edible plant-based paste according to claim 7 or 8, wherein the protein-rich plant powder has a protein content of less than 70% by weight, preferably less than 60% by weight.

10. The edible plant-based paste according to any one of claims 7, wherein the edible plant-based paste has a shelf life of at least 3 months when stored at a temperature of 18°C ​​to 37°C.

11. The edible plant-based paste according to any one of claims 7 to 10, wherein the protein-rich plant powder is soybean powder and / or lupin powder.

12. The edible plant-based paste according to any one of the preceding claims, wherein the protein component has a protein content of more than 35% by weight, preferably more than 40% by weight, and more preferably more than 45% by weight.

13. An edible plant-based paste according to any one of the preceding claims, wherein the fat component is provided in the form of oil, preferably vegetable oil.

14. The edible plant-based paste according to any one of the preceding claims, wherein the protein of the edible plant-based component accounts for more than 12% of the energy provided by the edible plant-based paste.

15. The edible plant-based paste according to any one of the preceding claims, wherein the water content of the edible plant-based paste is less than 40%, preferably less than 30%, more preferably less than 20%, even more preferably less than 10%, and most preferably less than 5%.

16. A method for preparing plant-based dairy analogues, the method comprising the steps of: a) Providing or preparing an edible plant-based paste according to any one of claims 1 to 15 b) Using an aqueous liquid, preferably water, to reconstitute the edible plant-based paste from step a) to form a plant-based dairy analogue.

17. The method of claim 16, wherein the reconstitution step b) is carried out by reconstitution of the paste by 8% to 25% by weight of 75% to 92% aqueous liquid, preferably water.

18. The method according to any one of claims 16 to 17, wherein the plant-based dairy analog is a plant-based dairy beverage analog, preferably a plant-based dairy analog.

19. A method for producing an edible plant-based paste, the method comprising the steps of: a) To prepare a food composition by combining at least one fat component, at least one non-soybean cereal component with a protein content of less than 28% by weight, at least one protein component with a protein content of more than 30% by weight, optionally at least one carbohydrate component, and optionally at least one hydrocolloid. b) Dry-mix or dry-mill the food composition to obtain an edible plant-based paste.

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