Modification of plant-based dairy analogue

Abstract

The present disclosure relates to the field of food technology, especially to a process of producing a plant-based dairy analogue food product. The disclosure also relates to a plant-based dairy analogue obtainable with the process as defined in the present disclosure.

Description

[0001] MODIFICATION OF PLANT-BASED DAIRY ANALOGUE

[0002] FIELD OF THE DISCLOSURE

[0003] The present disclosure relates to the field of food technology, especially to a process of producing a plant-based dairy analogue food product. The disclosure also relates to a plantbased dairy analogue obtainable with the process as defined in the present disclosure.

[0004] BACKGROUND

[0005] Various plant-based alternatives to dairy-based products have been introduced on the market and there is an increasing demand for dairy-alternative or dairy-replacement products, such as plant-based products. Raw materials used for producing plant-based products include cereals, nuts, peas, potato, and various seeds. Market prospects for products produced from said plant materials are increasing. An increase in the market of plant-based products is explained for example by health awareness, lactose intolerance or allergy to milk. In addition, ethical choices and environmental effects have increased the demand of plant-based products. Furthermore, an increasing number of consumers prefer a vegetarian or vegan diet.

[0006] Spoonable plant-based dairy alternatives (i.e., gurts) are produced with conventional dairy industry equipment, such as a homogenizer. However, the viscosity and solid matter (%) sets a limit of what can be processed with conventional homogenizer. These limits need to be considered when designing formulations of plant-based dairy alternatives, especially when formulating spoonable products with high protein and fiber.

[0007] Suspensions containing high dry matter (>15%) are challenging to process due to an increase in viscosity when heat treating the suspension (i.e., pasteurization etc.). Additionally, increased viscosity can clog other process equipment such as a homogenizer.

[0008] Conventional homogenizer sets limits to the formulation of the semi-solid dairy analogue products, such as high dry matter (%) and viscosity can cause challenges during processing, such as fouling. Coarse particle size and insoluble particles can cause issues during homogenization due to the particles can block the equipment and thus, producing spoonable plant-based products with high fiber can be challenging. The formation of homogeneous suspension is a pre-requisite for successful homogenization, which means that the ingredients need to have good solubility to water not to form clusters or contain a lot of insoluble parts that can cause fouling during the processing.

[0009] WO 2019 / 122499 Al discloses a process for producing a plant-based food product, where starch is partly hydrolysed enzymatically. This enzymatically treated suspension is then pre- heated, homogenized, and pasteurized and optionally fermented. Sim et al. 2021 disclose use of hydrodynamic cavitation (SPX, APV™ cavitator) in production of dairy ice cream.

[0010] WO 2017 / 037345 Al discloses a process where whey proteins are treated with cavitation and further processed into a yogurt with enhanced organoleptic properties.

[0011] US 10,912,316 B2 discloses a process for manufacturing high protein, low fat dairy yogurts with enhanced mouthfeel and reduced astringency by cavitation to form cavitated fermented dairy product. Also, soy milk is mentioned in the definition of milk.

[0012] WO 2021 / 209985 Al discloses a process for producing fermented dairy analogue. Pea protein suspension of 5% (w / v) is treated with high-pressure homogenization (200 MPa = 2000 bar) to form fine emulsion, which is then fermented to form a spoonable dairy alternative.

[0013] WO 2020025856 Al discloses a method for producing a liquid oat base. WO 2023021240 Al discloses a plant-based dairy analogue product.

[0014] Despite the advances in the technology to produce plant-based food products there remains a need of improved processes and products.

[0015] BRIEF DESCRIPTION OF THE DISCLOSURE

[0016] An object of the present disclosure is to provide a process and a product which overcome the above problems related to the presently used methods for producing plant-based dairy analogue food products.

[0017] The object of the disclosure is achieved by a method and product which are characterized by what is stated in the independent claims. Some preferred embodiments of the disclosure are defined in the dependent claims.

[0018] The present disclosure provides a process that can be utilized to produce plant-based suspension with modified protein-starch network that forms during fermentation with LAB- starter cultures.

[0019] A plant-based suspension, such as oat-pea suspension, is prepared and fed into a cavitation unit. When said plant-based suspension passes through the cavitation unit (i.e. cavitator) the suspension is subjected to various mechanical forces such as high shear, or pressure, and heat. The treatment in the cavitation unit breaks down larger protein aggregates and promotes the interactions between water and the proteins.

[0020] It was surprisingly found out by the present inventors that when an aqueous suspension, for example oat-pea suspension, is treated with cavitation instead of homogenization the protein- starch network formed during fermentation is modified. The formed modified protein-starch network is more dispersed compared to the one produced with conventional homogenization (Figures 4A to 4E), and this influences the mouthfeel (i.e., perceived freshness) and viscosity of the finalized product (Table 1). Additionally, the reduced protein aggregates as seen in Figure 4 that are formed during fermentation can attribute to the changes in organoleptic properties of a dairy analogue food product, such as oat-pea gurt. Moreover, cavitation can be combined with homogenization to further modify the oat-pea suspension to further reduce viscosity and subsequently further modifies the protein-starch network that forms during fermentation to produce dairy analogues, such as drinkable yogurt analogue.

[0021] According to an aspect of the present disclosure, there is thus provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) optionally subjecting the cavitated suspension to homogenization; g) optionally acidifying the suspension. h) optionally adding a protein crosslinking enzyme to the suspension; i) optionally incubating the suspension until the pH is 4.0 to pH 4.9; j) cooling the suspension to produce a plant-based dairy analogue food product.

[0022] According to still another aspect of the present disclosure, there is provided a plant-based dairy analogue food product obtainable by the process of the present disclosure wherein the food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt, or yoghurt, the protein content from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), preferably about 1% (w / w) to 8% (w / w) more preferably about 2% (w / w) to about 6% (w / w).

[0023] Additionally, the process presented in the disclosure can be combined with conventional dairy processing equipment, such as homogenizer to further modify the network of protein-starch that forms during fermentation. For instance, this type of combination approach allows the formation of dairy analogue food products, such as drinkable fermented yogurt analogues.

[0024] The present disclosure provides a processing method that utilizes cavitation (SPX, APV™ cavitator) to modify macro components (protein, starch) of plant-based suspensions by altering the protein-starch network, which is formed during fermentation. The modified oatpea suspension and subsequent acidified or fermented oat-pea gurt is provided. Additional benefits processing plant-based suspensions with cavitator are the scale free heating, instant hydration even with ingredients with limited water-solubility, and reduced challenges in fouling of the equipment.

[0025] BRIEF DESCRIPTION OF THE FIGURES

[0026] In the following the disclosure will be described in greater detail by means of preferred embodiments with reference to the accompanying figures, in which

[0027] Figure 1 illustrates a process flow chart of an embodiment for producing cavitated (indicated by the bolded letters) and fermented oat-pea gurt (plant-based dairy alternative).

[0028] Figure 2 illustrates a process flow chart for producing homogenized oat-pea suspension, cavitated oat-pea suspensions, or cavitated and homogenized oat-based suspension.

[0029] Figure 3 illustrates a process flow chart for producing homogenized oat-pea suspension or cavitated oat-pea suspension. The process stages where samples for confocal microscopy were obtained are indicated. Sample 1 represents starting material. The confocal microscopy image of sample 1 is presented in Figure 4A. Sample 2A represents cavitated oat-pea suspension prepared according to Example 3. The confocal microscopy image of sample 2A is presented in Figure 4D. Sample 2B represents a control, homogenized oatpea suspension prepared according to Example 5. The confocal microscopy image of sample 2B is presented in Figure 4B. Sample 3A represents cavitated and fermented oat-pea gurt prepared according to Example 1. The confocal microscopy image of sample 3A is presented in Figure 4E. Sample 3B represents a control, homogenized and fermented oat-pea gurt prepared according to Example 4. The confocal microscopy image of sample 3B is presented in Figure 4C.

[0030] Figures 4A to 4E present the combined images of the structures of cavitated oat-pea suspensions and homogenized oat-pea suspensions prior and after fermentation determined with confocal microscopy. 20x objective. Overlay of images show: cellulose and beta-glucan, lipids, and protein. Figure 4A presents starting material (Sample 1 in Figure 3). Figure 4B presents a control, homogenized oat-pea suspension (Sample 2B in Figure 3; Example 5). Figure 4C presents a control, homogenized and fermented oat-pea gurt (Sample 3B in Figure 3; Example 4). Figure 4D presents cavitated oat-pea suspension (Sample 2A in Figure 3; Example 3). Figure 4E presents cavitated and fermented oat-pea gurt (Sample 3A in Figure 3; Example 1). Some large particles from the raw materials present in the starting material and suspensions e.g. cellular structure from oats are shown. Some of the lipids are located inside intact cellular structures (oats).

[0031] Figure 5 illustrates the effect of cavitation on the flavor, structure, mouth feel and overall pleasantness of oat gurts analyzed by a panel of reviewers. Cavitated oat gurt (Example 1), cavitated and homogenized oat gurt (Example 2), and homogenized (control) oat gurt (Example 4) were tasted by the reviewers (n = 7). The scales were: Structure: very runny (1) to very dense (10); Overall pleasantness: slightly pleasant (1) to very pleasant (10); Flavor: very musty (1) to very fresh (10); Flavor: very much pea-taste (1) to slight pea-taste (10); Flavor: very high acidity (1) to slight acidity (10); Mouth feel: very high coarseness (1) to slight coarseness (10).

[0032] DEFINITIONS

[0033] In the present description and claims, the following words and expressions have meanings as defined below:

[0034] The term "plant-based" refers to originating from plants, which are suitable for manufacturing edible food products in food technology applications. Plant-based may refer to fruits, vegetables, grains, legumes, nuts, and seeds. The plant-based raw material suitable for the product and process of the present invention may be from at least one plant selected from leguminous plants, and cereals. Leguminous plants may be such as dry and fresh beans, soybeans, dry and fresh peas, lentils, chickpeas and peanuts. Preferably leguminous plants are selected from faba bean (fava bean, broad bean) and pea, most preferably from faba bean. Cereals may include oat, barley, wheat, rye, rice, corn, buckwheat, and millet. In the present disclosure a preferable cereal is oat.

[0035] The term "legume" or "leguminous plant" refers to a plant belonging to the family Fabaceae (or Leguminosae), which family is commonly known as the legume, pea, or bean family. Said family is a third largest family of flowering plants, consisting of over 20,000 species. Legumes are an inexpensive source of protein, vitamins, complex carbohydrates, and fiber.

[0036] A legume also refers to the fruit or seed of a leguminous plant. The seed is also called a pulse. Legumes include for example alfalfa (Medicago sativa), clovers (Trifolium spp.), peas (Pisum), beans (Phaseolus spp., Vigna spp., Vicia spp.), chickpeas (C / cer), lentils (Lens), lupins (Lupinus spp.), mesquites (Propsis spp.), carob (Ceratonia siliqua), soybeans (Glycine max), peanuts (Arachis hypogaea), vetches (Vicia), tamarind (Tamarindus indica), kudzu (Pueraria spp.) and rooibos (Aspalathus linearis). Legumes produce a botanically unique type of fruit - a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides.

[0037] Although used interchangeably, the terms "legumes," "pulses," and "beans" have distinct meanings. A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is a pulse. The entire legume plant is often used in agricultural applications (as cover crops or in livestock feed or fertilizers), while the seeds or pulses are what typically end up on our dinner plates. Beans in their various forms (kidney, black, pinto, navy, chickpeas, etc.) are just one type of pulse.

[0038] The term "plant raw material" may originate from any plant suitable for manufacturing edible food products in food technology applications. In the present process suitable plant raw materials include for example legumes such as peas or broad pea. Even if only one plant raw material is used as a starting material, there may be traces of other plant material, for example cereals, such as wheat, barley and / or rye. Plant raw material may be in a form of flour, grain, meal, flakes and / or groats. Said raw material may be milled or wet-milled. The plant raw material when providing a suspension of plant-based raw material containing protein, is typically a meal or in powder form, or as a concentrate or isolate. In an embodiment the plant flour is provided in powder form.

[0039] The terms "protein isolate" and "protein concentrate" differ in terms of protein quantity. These differences are caused by the processing methods. "Protein concentrate" powder consists of from about 30 wt% to about 80 wt% protein. The remainder of the concentrate powder contains carbohydrates and fats. If different processing steps are used to reduce the fat and carbohydrate content, a "protein isolate" containing 80% or more protein by weight can be produced. Thus, "protein concentrate contains about 30 wt% to about 80 wt% of protein and "protein isolate" contains at least 80 wt% of protein, for example 90 wt% or protein. Overall, the processing steps used in the production of isolate result in higher protein content and lower fat and carbohydrate content. However, the types of amino acids found in both forms of whey are virtually identical since they are derived from the same proteins.

[0040] The term "plant-based food product" may refer to any food item that is made from ingredients derived from plants, such as fruits, vegetables, grains, legumes, nuts, and seeds. In the present disclosure plant-based food product is especially originating from plant material selected from the group consisting of legumes, preferably from the group consisting of grain legumes and oil legumes and any mixture thereof. In the present disclosure plant-based food product is also especially originating from plant material selected from the group consisting of cereals, preferably from oat. Plant-based food products may include acidified food products, such as fermented food products, or non-acidic (neutral) food products.

[0041] The term "acidification" refers to the process of lowering the pH of a solution. Acidification is achieved either through bacterial fermentation or through the addition of an acid. Fermentation is a form of acidification. Thus, "acidification" or "acidifying" refers to a fermentation or an acidification step. In the present disclosure at least one starter culture may be added to the suspension and the suspension is acidified until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain an acidified cavitated plant-based dairy analogue food product. In other words, the suspension is fermented until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain a fermented cavitated plant-based dairy analogue food product.

[0042] The fermentation step produces an acidic fermented product. In the fermentation step or acidification step of the process of the present disclosure, known cultures, such as conventional starter cultures for dairy-based products, may be used for inoculation of the mixture to be fermented. The bacteria may be mesophilic and / or thermophilic. Biological acidifiers, e.g. a bulk starter or DVS starter may be used. The starter culture may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulcaricus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus rhamnosus, Lactobacillus easel, Lactococcus lactis, Leuconostoc citreum, Leuconostoc mesenteroides / pseudomesenteroides, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus amylolyticus, Lactobacillus amylovorus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacilus rhamnosus GG, Bifidobacterium animalis subsp. lactis , and Lactobacillus acidophilus. Preferably, the starter culture is selected from the group consisting of Lactobacillus acidophilus, Bifidobacteria and Lactobacillus rhamnosus.

[0043] According to one embodiment of the invention, the process comprises acidification by chemical means. In that case, the suspension is acidified by adding a chemical acidifier or organic or inorganic acids. In one embodiment, the acidifier is a chemical acidifier such as glucono-delta-lactone, sodium citrate, lactic acid, hydrochloric acid, citric acid, acetic acid, or a combination of different acids.

[0044] The term "gurt" refers to a plant-based yogurt alternative. The gurt is fermented or acidified. The gurt mimics traditional yogurt providing a similar texture and taste to traditional yogurt but is made from non-dairy bases such as plant sources. Examples of plant sources typically include soy, almonds, coconut, cashews, oats, or other plant sources. In the present disclosure the plant source is especially legumes and cereals. Preferably the plant source is pea and oat. The term "cavitation" refers to a process where a liquid or a slurry passes through a cavitator device. Cavitation refers to the formation and implosion of bubbles in a liquid. For example, cavitation can occur when a liquid is subjected to rapid changes in pressure, which can cause the formation of small vapor-filled cavities or bubbles in the liquid. When these bubbles collapse or implode, they can generate high temperatures and pressures, which can be used for various applications. Cavitation can be performed utilizing various methods such as ultrasonic, hydrodynamic cavitation or with high-pressure homogenization.

[0045] A cavitator device refers to a cavitation device, cavitation unit, or cavitator, i.e. to a device that generates cavitation. There are various types of cavitation units, including ultrasonic cavitation units, hydrodynamic cavitation units, and acoustic cavitation units, each of which works based on different principles of generating cavitation.

[0046] A cavitator device consists of a specialized rotor with blind holes spinning in a liquid chamber. The blind holes are cavities arranged radially on a cylindrical surface of the rotor of the cavitation device. This spinning action generates hydrodynamic cavitation within the holes away from the metal surfaces. In cavitation there is a bubble generation and implosion, which occurs in a flowing liquid as a result of a decrease and subsequent increase in pressure. The bubble generation and implosion process result in high energy densities and in high pressures at the surface of the bubbles for a short time.

[0047] The term "cavitated" refers to a property of material that has passed through a cavitator device.

[0048] The term "controlled cavitation" refers to a cavitation process where the cavitation sites are controlled by the mechanical design of the cavitator rotor, and where the energy (frequency indicating the rotational speed of the rotor) subjected to the processed material can be controlled. A controlled cavitation unit comprises or consists of a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor. The spinning action generates hydrodynamic cavitation within the holes away from the metal surfaces.

[0049] Hydrodynamic cavitation describes the process of vaporization, bubble generation and bubble implosion, which occurs in a flowing liquid as a result of a decrease and subsequent increase in pressure. Cavitation will only occur if the pressure declines to a point below the saturated vapor pressure of the liquid and subsequent recovery above the vapor pressure. The bubble generation, and the subsequent growth and collapse of the cavitation bubbles, results in very high energy densities and in very high pressures at the surface of the bubbles for a very short time. The collapse can cause breakage of agglomerates.

[0050] The material to be cavitated is fed into the cavitation unit. The cavitation unit may be called a controlled cavitation unit or a cavitator. When the material, such as a protein suspension, passes through the cavitation unit the suspension is subjected to various mechanical forces such as high shear or pressure, and heat. The treatment in the cavitation unit breaks down larger protein aggregates and promotes the interactions between water and the proteins. The cavitation generates high shear. The internal liquid friction generates heating and thus the temperature rises inside the cavitation unit.

[0051] In "controlled cavitation" the cavitation is brought into an equilibrium state. The frequency, flow rate, and the rotor shaping affect the equilibrium state of the cavitation unit. In controlled cavitation the back pressure is adjusted to create a positive pressure so that a reaction occurs in the rotary rotor. The generated pressure is adjusted by the frequency. The frequency remains constant when the flow is constant. The frequency can be adjusted using a frequency control. Furthermore, the number of blind holes can be adjusted.

[0052] Holding time in the cavitation zone depends on the mean axial velocity (Cm2) of the liquid when it passes the cylindrical tube volume, the flow rate. At a constant flow rate, the residence time can only be changed by changing the cylindrical volume: increasing the radial clearance between the rotor and stator, increasing the width of the rotor. Each hole generates a certain level of cavitation. The total volume of all the holes related to the volume of the cylindrical volume (clearance) define the level of the total flow exposed to cavitation. A high number of holes results in a high level of cavitation. A low number of holes results in a low level of cavitation.

[0053] The term "homogenization" refers to a process where suspension or emulsion like milk is forced through a small passage at high velocity. The term "homogenized" refers to a property of material that is processed in a homogenizer.

[0054] DETAILED DESCRIPTION OF THE DISCLOSURE

[0055] It was surprisingly found out by the present inventors that controlled cavitation can be utilized in the production of plant-based dairy analogue food products from plant raw material and protein preparations, such as protein isolates or protein concentrates.

[0056] The present disclosure is based on the idea that an aqueous plant-based suspension, for example oat-pea suspension, is treated with cavitation instead of homogenization to modify the protein-starch network that is formed during fermentation. The formed modified protein- starch network is more dispersed compared to the one produced with conventional homogenization (Figure 4), and this influences the mouthfeel (i.e., perceived freshness) and viscosity of the finalized product (Table 1). Additionally, the reduced protein aggregates as seen in Figure 4 that are formed during fermentation can attribute to the changes in organoleptic properties of dairy analogue food product, such as oat-pea gurt. Moreover, cavitation can be combined with homogenization to further modify the oat-pea suspension to further reduce viscosity and subsequently further modifies the protein-starch network that forms during fermentation to produce dairy analogues, such as drinkable yogurt analogue.

[0057] Cavitation also influences particle size. The finer the particle size, the easier the enzyme reaches the active sites. Thus, the solubility is improved. In other words, the finer the particle size, the better the solubility is. The effect of particle size is also present in the final product as smoother mouthfeel.

[0058] The cavitated plant-based protein suspension can be further processed into a food product, such as a plant-based gurt, or yoghurt analogue.

[0059] An advantage of the food product of the present disclosure is the decreased bitterness, i.e. reduced bean flavour, which is demonstrated by sensory measurements. For example, the taste of a gurt of the present disclosure is fresh.

[0060] The present disclosure relates to a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation into the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) optionally subjecting the cavitated suspension to homogenization; g) optionally subjecting the cavitated suspension to a acidification ; h) optionally adding a protein crosslinking enzyme to the cavitated suspension; i) optionally incubating the cavitated suspension until the pH is from pH 4.0 to pH 4.9; j) cooling the cavitated suspension to produce a plant-based dairy analogue food product.

[0061] Preferably the plant-based raw material is selected from the group consisting of cereals and leguminous plants and any mixture thereof.

[0062] In an embodiment, the plant-based raw material is in a form of flour, preferably the flour is cereal flour.

[0063] In an embodiment, the at least one beta-glucan degrading enzyme is beta-glucanase. In an embodiment the amount of beta-glucan degrading enzyme is from 0.05 wt% to 1.0 wt% of the plant-based suspension (premix). The amount of beta-glucan degrading enzyme may be 0.05 wt%, 0.06 wt%, 0.07 wt%, 0.08 wt%, 0.09 wt%, 0.1 wt%, 0.2 wt%, 0.3 wt%, 0.4 wt%, 0.5 wt%, 0.6 wt%, 0.7 wt%, 0.8 wt%, 0.9 wt% or 1.0 wt%, or in the range defined by any two of these values.

[0064] An advantage of degrading beta-glucan comes from making the viscosity of the suspension more manageable. In other words, the processability of the suspension is improved. Beta-glucan affects the viscosity of a product. Beta-glucanase breaks down the beta-blucan into oligosaccharides. The breakdown of beta-glucan causes a change in viscosity.

[0065] In an embodiment the at least one plant-based protein preparation comprises a plant-based protein concentrate or a plant-based protein isolate. Preferably the at least one plant-based protein preparation is a plant-based protein concentrate or a plant-based protein isolate. In an embodiment the protein preparation is a protein concentrate. In another embodiment the protein preparation is a protein isolate. In an embodiment the protein isolate is selected from the group consisting of a faba bean protein isolate, pea protein isolate, and lentil protein isolate. In another embodiment the protein concentrate is selected from the group consisting of a faba bean protein concentrate, pea protein concentrate, and lentil protein concentrate.

[0066] In an embodiment the protein content of the dry matter of the plant-based protein preparation is at least about 80% (w / w). Preferably the protein content of the dry matter of the plantbased protein preparation is at least about 80% (w / w) to about 90% (w / w). The protein content of the dry matter of the plant-based protein preparation may be from at least about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, or about 90%, or in the range defined by any two of these values.

[0067] In an embodiment, the at least one plant-based protein preparation is a leguminous protein preparation. Preferably the leguminous protein preparation is selected from the group consisting of bean, pea, chickpea, and peanuts, more preferably from broad bean and pea, most preferably from pea. The leguminous protein may origin from a leguminous plant selected from the group consisting of legumes, preferably from the group consisting of grain legumes and oil legumes. Legumes can be selected from beans, faba bean, common bean, peas, chickpeas, cowpeas, lentil, pigeon peas, peanut, lupins, mesquite, carob, tamarind, alfalfa, clover, and soybeans.

[0068] In an embodiment of the process, the plant protein is a legume protein. The legume protein may be selected from the group consisting of bean protein, faba bean protein, common bean protein, pea protein, chickpea protein, cowpea protein, lentil protein, pigeon pea protein, peanut protein, lupin protein, mesquite protein, carob protein, tamarind protein, alfalfa protein, clover protein, and soybean protein.

[0069] In an embodiment the aqueous suspension is a water-protein suspension having high dry matter content.

[0070] In an embodiment the aqueous suspension has a dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w). In an embodiment the water-protein suspension has a dry matter content from about 10% to about 20% (w / w), preferably from about 15% to about 20% (w / w). The dry matter content of the suspension may be about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or in the range defined by any two of these values.

[0071] In an embodiment the process further comprises a step of adding at least one ingredient selected from the group consisting of sugar, oil, vitamin(s), salt, and minerals such as Ca3(PO4)2 or CaCOs.

[0072] In an embodiment the enzymatic treatment with at least one starch degrading enzyme in step d) is carried out at a temperature of between 20°C and 70°C, preferably between 40°C and 60°C, more preferably at a temperature of 60°C. The enzymatic treatment may be carried out at a temperature of 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C, 30°C, 31°C, 32°C, 33°C, 34°C, 35°C, 36°C, 37°C, 38°C, 39°C, 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 60°C, 65°C, or 70°C, or in the range defined by any two of these values.

[0073] In an embodiment, the enzymatic treatment in step d) is carried out from 5 minutes to 2 hours, preferably from 10 minutes to 1 hour, more preferably for 30 minutes. In one preferred embodiment enzyme treatment is carried out by incubating for 30 min at room temperature under constant mixing. The enzymatic treatment may be carried out for 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes, or for 1 or 2 hours.

[0074] A skilled person can select a suitable amount of the enzyme.

[0075] In an embodiment the at least one starch degrading enzyme is selected from the group consisting of alfa-amylase, beta-amylase, and pullulanase. In a preferred embodiment the starch degrading enzyme is alfa-amylase. In an embodiment a controlled cavitation unit comprises a specialized rotor with blind holes spinning in a liquid chamber, wherein the blind holes are arranged radially on a cylindrical surface of the rotor.

[0076] The aqueous suspension is fed into a cavitation unit or controlled cavitation unit or cavitator. When said aqueous protein suspension passes through the cavitation unit the suspension is subjected to various mechanical forces such as high shear, or pressure, and heat. The treatment in the cavitation unit breaks down larger protein aggregates and promotes the interactions between water and the proteins. The temperature rises inside the cavitation unit.

[0077] In an embodiment the cavitation is carried out at a frequency of between 45 Hz and 60 Hz, preferably at a frequency between 50 Hz and 60 Hz, more preferably at a frequency between 58 Hz and 60 Hz. In an embodiment of the process, the cavitation is carried out at a frequency between 45 Hz and 60 Hz, preferably at a frequency between 50 Hz and 60 Hz, more preferably at a frequency between 58 Hz and 60 Hz. The cavitation may be carried out at a frequency 45 Hz, 46 Hz, 47 Hz, 48 Hz, 49 Hz, 50 Hz, 51 Hz, 52 Hz, 53 Hz, 54 Hz, 55 Hz, 56 Hz, 57 Hz, 58 Hz, 59 Hz, or 60 Hz, or at the range defined by any two of these values.

[0078] In an embodiment during cavitation the temperature of the enzymatically treated suspension is increased to a temperature of about 80°C to 99°C. The temperature may be increased to 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, or 99°C, or to the range defined by any two of these values. Typically, the higher frequency (Hz) the higher is the temperature increase. The combination of a preheating temperature and force affects the result of the process. Different combinations have a response to the increase of solubility and to the increase of temperature.

[0079] In an embodiment the cooling of the cavitated plant-based suspension in step j) is carried out at a temperature of about 25°C to 40°C. In an embodiment the suspension is cooled to a temperature where the subsequent optional treatments can be carried out.

[0080] In an embodiment the acidification step comprises fermentation. In other words, in an embodiment the acidification is carried out by fermentation.

[0081] In an embodiment, the acidification step comprises adding at least one starter culture to the suspension and fermenting the suspension until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain a fermented cavitated plant-based dairy analogue food product. The fermentation step produces an acidic fermented product. In the fermentation step or acidifying step of the process of the present disclosure, known cultures, such as conventional starter cultures for dairy-based products, may be used for inoculation of the mixture to be fermented. The bacteria may be mesophilic and / or thermophilic. Biological acidifiers, e.g. a bulk starter or DVS starter may be used. The starter culture may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulcaricus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus rhamnosus, Lactobacillus easel, Lactococcus lactis, Leuconostoc citreum, Leuconostoc mesenteroides / pseudomesenteroides, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus amylolyticus, Lactobacillus amylovorus, Lactobacillus delbrueckii subsp. delbrueckii, Lactobacilus rhamnosus GG, Bifidobacterium animalis subsp. lactis , and Lactobacillus acidophilus. Preferably, the starter culture is selected from the group consisting of Lactobacillus acidophilus, Bifidobacteria and Lactobacillus rhamnosus.

[0082] In an embodiment, the fermentation is carried out for 6 to 7 hours.

[0083] In an embodiment, the cross-linking enzyme is selected from the group consisting of transglutaminase, tyrosinase, catechol oxidase and laccase, preferably the cross-linking enzyme is transglutaminase.

[0084] In an embodiment the crosslinking enzyme is added to the suspension in an amount of 0.1 U to 5 U enzyme / g protein, preferably 0.1 U to 1 U enzyme / g protein, more preferably 0.3 U to 0.6 U enzyme / g protein, most preferably 0.1 U to 1 U enzyme / g protein. The amount of crosslinking enzyme may be from about 0.1 U enzyme / g protein to about 5 U enzyme / g protein. The amount of crosslinking enzyme may be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 U enzyme / g protein or in the range defined by any two of these values.

[0085] In an embodiment the cooling step is carried out to cool the suspension to a temperature of between 15°C and 40°C, preferably between 20°C and 25°C to produce a plant-based dairy analogue food product.

[0086] In an embodiment the produced plant-based dairy analogue food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt, yoghurt, or drinkable yoghurt. The viscosity may be 50, 60, 70, 80, 90, 100, 110, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, or 1000 mPas, or in the range defined by any two of these values. In an embodiment the produced plant-based dairy analogue food product has a viscosity between 50 mPas and 300 mPas.

[0087] In an embodiment the produced plant-based dairy analogue food product has a viscosity between 350 mPas and 1000 mPas.

[0088] In an embodiment the protein content of the produced plant-based dairy analogue food product is from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), more preferably about 1% (w / w) to about 8% (w / w), most preferably about 2% (w / w) to about 6% (w / w). The protein content of the plant-based food product is about 0.5%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or in the range defined by any two of these values.

[0089] In an embodiment, there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) optionally subjecting the cavitated suspension to homogenization; g) optionally acidifying the suspension. h) adding a protein crosslinking enzyme to the suspension; i) optionally incubating the suspension until the pH is 4.0 to pH 4.9; j) cooling the suspension to produce a plant-based dairy analogue food product.

[0090] In an embodiment, there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) subjecting the cavitated suspension to homogenization; g) subjecting the cavitated suspension to acidification. h) adding a protein crosslinking enzyme to the cavitated suspension; i) incubating the cavitated suspension until the pH is from pH 4.0 to pH 4.9; j) cooling the cavitated acidified suspension to produce a plant-based dairy analogue food product.

[0091] In an embodiment there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) acidifying the suspension. g) optionally adding a protein crosslinking enzyme to the suspension; h) optionally incubating the suspension until the pH is 4.0 to pH 4.9; i) cooling the suspension to produce a plant-based dairy analogue food product.

[0092] In an embodiment there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) cooling the suspension to produce a plant-based dairy analogue food product.

[0093] In an embodiment there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) cooling the suspension to produce a plant-based dairy analogue food product.

[0094] In an embodiment there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation to the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) optionally subjecting the cavitated suspension to homogenization; g) optionally subjecting the cavitated suspension to acidification to produce a gurt; h) optionally adding a protein crosslinking enzyme to the cavitated suspension; i) optionally incubating the cavitated suspension until the pH is from pH 4.0 to pH 4.9; j) cooling the suspension or gurt to produce a plant-based dairy analogue food product.

[0095] In an embodiment there is provided a process for producing a plant-based dairy analogue food product, wherein the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation in the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension, wherein during cavitation the temperature of the enzymatically treated suspension is increased to a temperature of about 80°C to 99°C; f) optionally subjecting the cavitated suspension to homogenization; g) optionally acidifying the suspension. h) optionally adding a protein crosslinking enzyme to the suspension; i) optionally incubating the suspension until the pH is from pH 4.0 to pH 4.9; j) cooling the suspension to produce a plant-based dairy analogue food product, which has a viscosity between 50 mPas and 1000 mPas, a structure resembling gurt or yoghurt, and a protein content from about 0.5% (w / w) to about 20% (w / w).

[0096] In an embodiment, the plant-based raw material is selected from the group consisting of cereals and leguminous plants and any mixture thereof.

[0097] In an embodiment the plant-based raw material is in a form of flour, preferably cereal flour.

[0098] In an embodiment the controlled cavitation unit comprises a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor.

[0099] In an embodiment the at least one beta-glucan degrading enzyme is beta-glucanase.

[0100] In an embodiment the at least one other plant-based protein preparation is a plant-based protein concentrate or a plant-based protein isolate.

[0101] In an embodiment the protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w) to about 90% (w / w).

[0102] In an embodiment the at least one other plant-based protein preparation is a leguminous protein preparation, preferably the leguminous protein preparation is selected from the group consisting of bean, pea, chickpea, and peanuts, more preferably from broad bean and pea, most preferably from pea.

[0103] In an embodiment the process further comprises a step of adding at least one ingredient selected from the group consisting of sugar, oil, vitamin(s), salt, and minerals such as Cas(PO4)2 or CaCOs.

[0104] In an embodiment the enzymatic treatment with at least one starch degrading enzyme in step d) is carried out at a temperature of between 20°C and 70°C, preferably between 40°C and 60°C, more preferably at a temperature of 60°C.

[0105] In an embodiment the enzymatic treatment in step d) is carried out from 5 minutes to 2 hours, preferably from 10 minutes to 1 hour, more preferably for 30 minutes. In an embodiment the at least one starch degrading enzyme is selected from the group consisting of alfa-amylase, beta-amylase, and pullulanase, preferably alfa-amylase.

[0106] In an embodiment the cavitation is carried out at between 45 Hz and 60 Hz, preferably at between 50 Hz and 60 Hz, more preferably at between 58 Hz and 60 Hz.

[0107] In an embodiment during cavitation the temperature of the enzymatically treated suspension is increased to a temperature of about 80°C to 99°C.

[0108] In an embodiment the cooling of the cavitated plant-based suspension in step j) is carried out at a temperature of about 25°C to 40°C.

[0109] In an embodiment the acidification comprises adding at least one starter culture to the suspension and acidifying the suspension until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain an acidified cavitated plant-based dairy analogue food product.

[0110] In a preferred embodiment the acidification comprises adding at least one starter culture to the suspension and fermenting the suspension until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain a fermented cavitated plant-based dairy analogue food product.

[0111] In an embodiment the protein crosslinking enzyme is selected from the group consisting of transglutaminase, tyrosinase, catechol oxidase and laccase, preferably the cross-linking enzyme is transglutaminase.

[0112] In an embodiment the crosslinking enzyme is added to the suspension in an amount of 0.1 U to 5 U enzyme / g protein, preferably 0.1 U to 1 U enzyme / g protein, more preferably 0.3 U to 0.6 U enzyme / g protein, most preferably 0.1 U to 1 U enzyme / g protein.

[0113] In an embodiment the cooling step is carried out to cool the suspension to a temperature of between 15°C and 40°C, preferably between 20°C and 25°C to produce a plant-based dairy analogue food product.

[0114] In an embodiment the produced plant-based acidified dairy analogue food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt or yoghurt. In an embodiment the protein content of the produced plant-based acidified dairy analogue food product is from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), preferably about 1% (w / w) to 8% (w / w) more preferably about 2% (w / w) to about 6% (w / w).

[0115] The present disclosure relates to a plant-based dairy analogue food product obtainable by the presently claimed process.

[0116] In an embodiment the present disclosure relates to a plant-based dairy analogue food product obtainable by the presently claimed process, wherein the food product has a viscosity between 50 mPas and 1000 mPas.

[0117] In an embodiment the present disclosure relates to a plant-based dairy analogue food product obtainable by the presently claimed process, wherein the food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt, or yoghurt and a protein content from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), more preferably about 1% (w / w) to about 8% (w / w) most preferably about 2% (w / w) to about 6% (w / w).

[0118] In an embodiment the plant-based dairy analogue food product comprises cavitated, plant-based material containing protein, degraded beta-glucan, enzymatically treated starch, and water. In an embodiment the plant-based material is acidified plant-based material.

[0119] In an embodiment the plant-based dairy analogue food product obtainable by the presently claimed process comprises cavitated, plant-based material containing protein, degraded betaglucan, enzymatically treated starch, and water, and has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt, or yoghurt and a protein content from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), more preferably about 1% (w / w) to about 8% (w / w) most preferably about 2% (w / w) to about 6% (w / w).

[0120] The plant-based dairy analogue food product according to claim 45, characterized in that the food product comprises cavitated, plant-based material containing protein, degraded betaglucan, enzymatically treated starch, and water.

[0121] In an embodiment the present disclosure relates to an acidified plant-based dairy analogue food product obtainable by the present process, wherein the food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt or yoghurt, and a protein content from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), preferably about 1% (w / w) to 8% (w / w) more preferably about 2% (w / w) to about 6% (w / w).

[0122] In an embodiment the acidified plant-based dairy analogue food product comprises cavitated, acidified plant-based material containing protein, degraded beta-glucan, enzymatically treated starch, and water.

[0123] In an embodiment the acidified plant-based dairy analogue food product has a viscosity between 50 mPas and 300 mPas.

[0124] In an embodiment the acidified plant-based dairy analogue food product has a viscosity between 350 mPas and 1000 mPas.

[0125] In an embodiment the food product further comprises viable bacteria, probiotics, or bacteria and probiotics. In an embodiment the food product comprises lactic acid bacteria.

[0126] It is apparent to a person skilled in the art that as technology advanced, the basic idea of the invention can be implemented in various ways. The invention and its embodiments are therefore not restricted to the above examples, but they may vary within the scope of the claims.

[0127] EXAMPLES

[0128] EXAMPLE 1

[0129] Preparing a cavitated and fermented plant-based product (gurt) from oat and pea

[0130] An oat premix (15 kg) was prepared by mixing 1.5 kg (10%) oat flour and 13.5 g (0.09%) 0- glucanase (13.5 g) [DelvoPlant BGL] and water. The suspension was left for swelling for 10 min. The suspension was left to cold storage (4°C) overnight. The rest of the ingredients: 168 g (1.12%) pea protein (Pisane C9, Cosucra, Belgium), 450 g (3%) sugar, 0.975 g (0.0065%) vitamin premix, 60 g (0.4 %) rapeseed oil, 9 g (0.06%) salt, 40.35 g (0.269%) Cas(PO4)2 and 12.9 g (0.086%) CaCOs were mixed with the enzyme treated oat suspension (oat-pea suspension). This oat-pea suspension was heated to 60°C and o-amylase (DelvoPlant MAL) was added to degrade the oat starch. After o-amylase treatment the oat-pea suspension was cavitated with APV™ cavitator (SPX) utilizing high frequency of 60 Hz to modify the macro components in the suspension with cavitation phenomena combined with other forces. Additional benefits with the utilization of high frequency are the increase in the temperature of the feed, which can increase by 20 to 30°C. The temperature can increase above 90°C, which means that pasteurization can be performed with cavitation as well as the inactivation of the enzymes. The cavitated suspension was then cooled down to 43°C - 45°C and inoculated with lactic acid bacteria (LAB) -starters as well as transglutaminase was mixed into the suspension. This inoculated cavitated suspension was then fermented until the pH was 4.5. After the fermentation the fermented cavitated oat-pea gurt was cooled down to room temperature and the formed network was broken down to produce the finalized oat-pea yogurt analogue.

[0131] The process of preparing a cavitated and fermented plant-based product from oat and pea is presented in Figure 1. Figure 3 illustrates that sample 3A represents cavitated and fermented oat-pea gurt prepared according to the present Example 1. The confocal microscopy image of sample 3A is presented in Figure 4E.

[0132] EXAMPLE 2

[0133] Preparing a cavitated, homogenized and fermented plant-based product (gurt) from oat and pea

[0134] An oat premix (15 kg) was prepared by mixing 1.5 kg (10%) oat flour and 13.5 g (0.09%) 0- glucanase (13.5 g) [DelvoPlant BGL] and water. The suspension was left for swelling for 10 min. The suspension was left to cold storage (4°C) overnight. The rest of the ingredients: 168 g (1.12%) pea protein (Pisane C9, Cosucra, Belgium), 450 g (3%) sugar, 0.975 g (0.0065%) vitamin premix, 60 g (0.4 %) rapeseed oil, 9 g (0.06%) salt, 40.35 g (0.269%) Cas(PO4)2 and 12.9 g (0.086%) CaCOs were mixed with the enzyme treated oat suspension (oat-pea suspension). This oat-pea suspension was heated to 60°C and o-amylase (DelvoPlant MAL) was added to degrade the oat starch. After o-amylase treatment the oat-pea suspension was cavitated with APV™ cavitator (SPX) utilizing high frequency of 60 Hz to modify the macro components in the suspension with cavitation phenomena combined with other forces. Additional benefits with the utilization of high frequency are the increase in the temperature of the feed, which can increase by 20 to 30°C. The temperature can increase above 90°C, which means that pasteurization can be performed with cavitation as well as the inactivation of the enzymes. The cavitated suspension was homogenized at 78°C and cooled to 50°C and then cooled down to 43-45°C and inoculated with lactic acid bacteria (LAB)-starters as well as transglutaminase was mixed into the suspension. A sample (Cavitated and homogenized oat-pea suspension) for viscosity measurement was taken at this point. This inoculated cavitated suspension was then fermented until the pH was 4.5. After the fermentation the fermented cavitated oat-pea gurt was cooled down to room temperature and the formed network was broken down to produce the finalized oat-pea yogurt analogue.

[0135] The process of preparing a cavitated, homogenized, and fermented plant-based product (gurt) from oat and pea is presented in Figure 2 (a process on the right).

[0136] EXAMPLE 3

[0137] Preparing a cavitated plant-based product from oat and pea

[0138] An oat premix (15 kg) was prepared by mixing 1.5 kg (10%) oat flour and 13.5 g (0.09%) 0- glucanase (13.5 g) [DelvoPlant BGL] and water. The suspension was left for swelling for 10 min. The suspension was left to cold storage (4°C) overnight. The rest of the ingredients: 168 g (1.12%) pea protein (Pisane C9, Cosucra, Belgium), 450 g (3%) sugar, 0.975 g (0.0065%) vitamin premix, 60 g (0.4 %) rapeseed oil, 9 g (0.06%) salt, 40.35 g (0.269%) Cas(PO4)2 and 12.9 g (0.086%) CaCOs were mixed with the enzyme treated oat suspension (oat-pea suspension). This oat-pea suspension was heated to 60°C and o-amylase (DelvoPlant MAL) was added to degrade the oat starch. After o-amylase treatment the oat-pea suspension was cavitated with APV™ cavitator (SPX) utilizing high frequency of 60 Hz to modify the macro components in the suspension with cavitation phenomena combined with other forces. Additional benefits with the utilization of high frequency are the increase in the temperature of the feed, which can increase by 20 to 30°C. The temperature can increase above 90°C, which means that pasteurization can be performed with cavitation as well as the inactivation of the enzymes. The cavitated suspension was then cooled down to 43-45°C.

[0139] Figure 3 illustrates that sample 2A represents cavitated oat-pea suspension prepared according to the present Example 3. The confocal microscopy image of sample 2A is presented in Figure 4D.

[0140] EXAMPLE 4

[0141] Preparing a homogenized and fermented plant-based product (gurt) from oat and pea An oat premix (15 kg) was prepared by mixing 1.5 kg (10%) oat flour and 13.5 g (0.09%) 0- glucanase (13.5 g) [DelvoPlant BGL] and water. The suspension was left for swelling for 10 min. The suspension was left to cold storage (4°C) overnight. The rest of the ingredients: 168 g (1.12%) pea protein (Pisane C9, Cosucra, Belgium), 450 g (3%) sugar, 0.975 g (0.0065%) vitamin premix, 60 g (0.4 %) rapeseed oil, 9 g (0.06%) salt, 40.35 g (0.269%) Cas(PO4)2 and 12.9 g (0.086%) CaCOs were mixed with the enzyme treated oat suspension (oat-pea suspension). This oat-pea suspension was heated to 60°C and o-amylase (DelvoPlant MAL) was added to degrade the oat starch. After o-amylase treatment the oat-pea suspension was homogenized at 78°C and pasteurized at 90°C for 5 minutes. The homogenized suspension was then cooled down to 43-45°C and inoculated with lactic acid bacteria (LAB)-starters as well as transglutaminase was mixed into the suspension. This inoculated suspension was then fermented until the pH was 4.5. After the fermentation the fermented oat-pea gurt was cooled down to room temperature and the formed network was broken down to produce the finalized oat-pea yogurt analogue.

[0142] Figure 3 illustrated that sample 3B represents a control, homogenized and fermented oatpea gurt prepared according to the present Example 4. The confocal microscopy image of sample 3B is presented in Figure 4C.

[0143] EXAMPLE 5

[0144] Preparing a homogenized plant-based product from oat and pea

[0145] An oat premix (15 kg) was prepared by mixing 1.5 kg (10%) oat flour and 13.5 g (0.09%) 0- glucanase (13.5 g) [DelvoPlant BGL] and water. The suspension was left for swelling for 10 min. The suspension was left to cold storage (4°C) overnight. The rest of the ingredients: 168 g (1.12%) pea protein (Pisane C9, Cosucra, Belgium), 450 g (3%) sugar, 0.975 g (0.0065%) vitamin premix, 60 g (0.4 %) rapeseed oil, 9 g (0.06%) salt, 40.35 g (0.269%) Cas(PO4)2 and 12.9 g (0.086%) CaCOs were mixed with the enzyme treated oat suspension (oat-pea suspension). This oat-pea suspension was heated to 60°C and o-amylase (DelvoPlant MAL) was added to degrade the oat starch. After o-amylase treatment the oat-pea suspension was homogenized at 78°C and pasteurized at 90°C for 5 minutes. The homogenized suspension was then cooled down to 43-45°C.

[0146] Figure 3 illustrates that sample 2B in Figure 3 represents a control, homogenized oat-pea suspension prepared according to the present Example 5. The confocal microscopy image of sample 2B is presented in Figure 4B.

[0147] EXAMPLE 6

[0148] Viscosity measurements of oat-pea suspensions and gurts

[0149] The viscosity of oat-pea suspensions and gurts was measured with oscillation methods (Vibro Viscometer SV-10, Japan). The oat-pea suspensions were: Cavitated oat-pea suspension (Example 3), Homogenized oat-pea suspension (Example 5), Cavitated and homogenized oatpea suspension (Example 2). The oat-pea gurts were: Cavitated and fermented oat-pea gurt (Example 1), Homogenized and fermented oat-pea gurt (Example 4), Cavitated, homogenized and fermented oat-pea gurt (Example 2). Viscosity measurements were carried out prior to and after fermentation measured with oscillation method.

[0150] Table 1. Viscosity of oat-pea suspensions prior to and after fermentation.

[0151] Viscosity _ Sample _ (mPa*s) Cavitated oat-pea suspension (Example 3) 753

[0152] Prior fermentation Homogenized oat-pea 704 suspension (control) (Example

[0153] 5)

[0154] Cavitated and homogenized oat-pea suspension (Example

[0155] 2) 414

[0156] Cavitated and fermented oatpea gurt (Example 1) 475

[0157] Homogenized and fermented

[0158] After fermentation oat-pea gurt (Example 4) 978

[0159] Cavitated, homogenized and fermented oat-pea gurt (Example 2) 346

[0160] The viscosity of 346 mPa*s provides that the cavitated, homogenized, and fermented oatpea gurt is in the form of drinkable food product.

[0161] The viscosity of 475 mPa*s provides that the cavitated and fermented oat-pea gurt is in the form of spoonable food product.

[0162] The viscosity of 978 mPa*s provides that the homogenized and fermented oat-pea gurt is in the form of spoonable food product.

[0163] The viscosity of homogenized and fermented gurt translates to more dense structure compared to cavitated and fermented gurt as well as cavitated, homogenized, and fermented gurt as observed also by the sensory panel illustrated in Figure 5.

[0164] EXAMPLE 7

[0165] Determination of the state of macro components by confocal laser scanning microscopy The state of macro components in oat-pea suspensions was studied with confocal microscopy.

[0166] The studied samples were: 1. Starting material : an oat premix containing oat and beta- glucanase (Figure 4A; sample 1 in Figure 3); 2. Homogenized oat-pea suspension prepared according to Example 5 (Figure 4B; sample 2B in Figure 3); 3. Homogenized and fermented oat-pea gurt prepared according to Example 5 (Figure 4C; sample 3B in Figure 3); 4. Cavitated oat-pea suspension prepared according to Example 3 (Figure 4D; sample 2A in Figure 3); and 5. Cavitated and fermented oat-pea gurt prepared according to Example 1 (Figure 4E; sample 3A in Figure 3).

[0167] An aliquot of each sample was stained in a 1 mm deep well with diameter of 9 mm placed on microscopy slide. Sample M396-1 was an exception due to its differing texture. It was stained on a normal microscopy slide. Mixture of stains (10-20 pl) was applied on top of the sample: 0.01% / w / v) Calcofluor White (cellulose, beta-glucan) ex. 405 nm, em. 425-475 nm 0.05% (w / v) Nile Red (lipids), ex. 514 nm, em. 590-620 nm

[0168] 0.02% (w / v) Fast Green (protein), ex. 633 nm, em. 640-720 nm

[0169] Staining was carried out at 4°C for 5 minutes and sealed with a cover slip. Imaging was done using confocal laser scanning microscope with a resolution of 1024x1024 and 20x objective (depth 32-125 pm, z-step 2.0 pm) and 40x objective (depth 15-29 pm, z-step 0.76 pm). The results are presented in Figures 4A-4E.

[0170] Some large particles from the raw materials present in the starting material and suspensions e.g. cellular structure from oats are shown. Some of the lipids are located inside intact cellular structures (oats).

[0171] EXAMPLE 8

[0172] An effect of cavitation on the flavor of oat-pea gurts

[0173] To evaluate the effect of cavitation on the sensory quality of the gurts were analyzed by a panel of reviewers. Cavitated oat-pea gurt (Example 1), cavitated and homogenized oat-pea gurt (Example 2), and homogenized oat-pea (control) gurt (Example 4) produced according to the process of the present disclosure were tested by reviewers (n=7) to study the following properties; the structure, overall pleasantness, flavor, and mouth feel.

[0174] The scales were:

[0175] Structure: very runny (1) to very dense (10)

[0176] Overall pleasantness: slightly pleasant (1) to very pleasant (10)

[0177] Flavor: very musty (1) to very fresh (10)

[0178] Flavor: very much pea-taste (1) to slight pea-taste (10)

[0179] Flavor: very high acidity (1) to slight acidity (10)

[0180] Mouth feel: very high coarseness (1) to slight coarseness (10)

[0181] The results are presented in Figure 5. The results of the tests showed that pea taste was reduced in cavitated as well as in cavitated and homogenized oat-pea gurt.

[0182] The cavitated gurt had very pleasant overall pleasantness (between 7 and 8 on the scale). The mouthfeel of the cavitated gurt was tested to have slight coarseness (around 8 on the scale). The flavor was fresh (around 8 on the scale).

[0183] REFERENCES

[0184] US 10,912,316 B2

[0185] WO 2017 / 037345 Al Sim. J.Y., Enteshari M., Rathnakumar K., Martinez-Monteagudo S.I. 2021. Hydrodynamic cavitation: Process opportunities for ice-cream formulations. Innovative Food Science and Emerging Technologies 70: 102675.

Claims

Claims1. A process for producing a plant-based dairy analogue food product, characterized in that the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation to the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) optionally subjecting the cavitated suspension to homogenization; g) optionally subjecting the cavitated suspension to acidification; h) optionally adding a protein crosslinking enzyme to the cavitated suspension; i) optionally incubating the cavitated suspension until the pH is from pH 4.0 to pH 4.9; j) cooling the cavitated suspension to produce a plant-based dairy analogue food product.

2. The process according to claim 1, characterized in that the plant-based raw material is selected from the group consisting of cereals and leguminous plants and any mixture thereof.

3. The process according to any one of the preceding claims, characterized in that the plant-based raw material is in a form of flour, preferably cereal flour.

4. The process according to any one of the preceding claims, characterized in that the controlled cavitation unit comprises a specialized rotor with blind holes spinning in a liquid chamber, wherein the blind holes are arranged radially on a cylindrical surface of the rotor.

5. The process according to any one of the preceding claims, characterized in that the at least one beta-glucan degrading enzyme is beta-glucanase.

6. The process according to any one of the preceding claims, characterized in that the at least one other plant-based protein preparation is a plant-based protein concentrate or a plant-based protein isolate.

7. The process according to any one of the preceding claims, characterized in thatthe protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w) to about 90% (w / w).

8. The process according to any one of the preceding claims, characterized in that the at least one other plant-based protein preparation is a leguminous protein preparation, preferably the leguminous protein preparation is selected from the group consisting of bean, pea, chickpea, and peanuts, more preferably from broad bean and pea, most preferably from pea.

9. The process according to any one of the preceding claims, characterized in that the process further comprises a step of adding at least one ingredient selected from the group consisting of sugar, oil, vitamin(s), salt, and minerals such as Ca3(PC>4)2 or CaCOs.

10. The process according to any one of the preceding claims, characterized in that the enzymatic treatment with at least one starch degrading enzyme in step d) is carried out at a temperature of between 20°C and 70°C, preferably between 40°C and 60°C, more preferably at a temperature of 60°C.

11. The process according to any one of the preceding claims, characterized in that the enzymatic treatment in step d) is carried out from 5 minutes to 2 hours, preferably from 10 minutes to 1 hour, more preferably for 30 minutes.

12. The process according to any one of the preceding claims, characterized in that the at least one starch degrading enzyme is selected from the group consisting of alfa-amylase, beta-amylase, and pullulanase, preferably alfa-amylase.

13. The process according to any one of the preceding claims, characterized in that the cavitation is carried out at a frequency between 45 Hz and 60 Hz, preferably at a frequency between 50 Hz and 60 Hz, more preferably at a frequency between 58 Hz and 60 Hz.

14. The process according to any one of the preceding claims, characterized in that during cavitation the temperature of the enzymatically treated suspension is increased to a temperature of about 80°C to 99°C.

15. The process according to any one of the preceding claims, characterized in that the cooling of the cavitated plant-based suspension in step j) is carried out at atemperature of about 25°C to 40°C.

16. The process according to any one of the preceding claims, characterized in that the acidification comprises fermentation.

17. The process according to any one of the preceding claims, characterized in that the acidification comprises adding at least one starter culture to the suspension and acidifying the suspension until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain an acidified cavitated plant-based dairy analogue food product.

18. The process according to any one of the preceding claims, characterized in that the protein crosslinking enzyme is selected from the group consisting of transglutaminase, tyrosinase, catechol oxidase and laccase, preferably the crosslinking enzyme is transglutaminase.

19. The process according to any one of the preceding claims, characterized in that the crosslinking enzyme is added to the suspension in an amount of 0.1 U to 5 U enzyme / g protein, preferably 0.1 U to 1 U enzyme / g protein, more preferably 0.3 U to 0.6 U enzyme / g protein, most preferably 0.1 U to 1 U enzyme / g protein.

20. The process according to any one of the preceding claims, characterized in that the cooling step is carried out to cool the suspension to a temperature of between 15°C and 40°C, preferably between 20°C and 25°C to produce a plant-based dairy analogue food product.

21. The process according to any one of the preceding claims, characterized in that the produced plant-based dairy analogue food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt or yoghurt.

22. The process according to any one of the preceding claims, characterized in that the produced plant-based dairy analogue food product has a viscosity between 50 mPas and 300 mPas.

23. The process according to any one of the preceding claims, characterized in that the produced plant-based dairy analogue food product has a viscosity between 350 mPas and 1000 mPas.

24. The process according to any one of the preceding claims, characterized in that the protein content of the produced plant-based dairy analogue food product is from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), more preferably about 1% (w / w) to about 8% (w / w) most preferably about 2% (w / w) to about 6% (w / w).

25. A process for producing a plant-based acidified dairy analogue food product, characterized in that the process comprises the steps of a) preparing a plant-based suspension by mixing at least one plant-based raw material and water to obtain an aqueous suspension; b) subjecting said suspension to enzymatic treatment with at least one beta-glucan degrading enzyme; c) optionally adding at least one plant-based protein preparation into the suspension; d) subjecting the suspension to enzymatic treatment with at least one starch degrading enzyme; e) subjecting the enzymatically treated suspension to cavitation in a controlled cavitation unit to produce a cavitated suspension; f) optionally subjecting the cavitated suspension to homogenization; g) subjecting the cavitated suspension to acidification to produce an acidified dairy analogue food product; h) optionally adding a protein crosslinking enzyme to the cavitated suspension; i) incubating the cavitated suspension until the pH is from pH 4.0 to pH 4.9; j) cooling the suspension to produce a plant-based acidified dairy analogue food product.

26. The process according to claim 25, characterized in that the plant-based raw material is selected from the group consisting of cereals and leguminous plants and any mixture thereof.

27. The process according to claim 25 or 26, characterized in that the plant-based raw material is in a form of flour, preferably cereal flour.

28. The process according to any one of claims 25 to 27, characterized in that the controlled cavitation unit comprises a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor.

29. The process according to any one of claims 25 to 28, characterized in that the atleast one beta-glucan degrading enzyme is beta-glucanase.

30. The process according to any one of claims 25 to 29, characterized in that the at least one other plant-based protein preparation is a plant-based protein concentrate or a plant-based protein isolate.

31. The process according to any one of claims 25 to 30, characterized in that the protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w) to about 90% (w / w).

32. The process according to any one of claims 25 to 31, characterized in that the at least one other plant-based protein preparation is a leguminous protein preparation, preferably the leguminous protein preparation is selected from the group consisting of bean, pea, chickpea, and peanuts, more preferably from broad bean and pea, most preferably from pea.

33. The process according to any one of claims 25 to 32, characterized in that the process further comprises a step of adding at least one ingredient selected from the group consisting of sugar, oil, vitamin(s), salt, and minerals such as Ca3(PC>4)2 or CaCOs.

34. The process according to any one of claims 25 to 33, characterized in that the enzymatic treatment with at least one starch degrading enzyme in step d) is carried out at a temperature of between 20°C and 70°C, preferably between 40°C and 60°C, more preferably at a temperature of 60°C.

35. The process according to any one of claims 25 to 34, characterized in that the enzymatic treatment in step d) is carried out from 5 minutes to 2 hours, preferably from 10 minutes to 1 hour, more preferably for 30 minutes.

36. The process according to any one of claims 25 to 35, characterized in that the at least one starch degrading enzyme is selected from the group consisting of alfa- amylase, beta-amylase, and pullulanase, preferably alfa-amylase.

37. The process according to any one of claims 25 to 36, characterized in that the cavitation is carried out at between 45 Hz and 60 Hz, preferably at between 50 Hz and 60 Hz, more preferably at between 58 Hz and 60 Hz.

38. The process according to any one of claims 25 to 37, characterized in that during cavitation the temperature of the enzymatically treated suspension is increased to atemperature of about 80°C to 99°C.

39. The process according to any one of claims 25 to 38, characterized in that the cooling of the cavitated plant-based suspension in step j) is carried out at a temperature of about 25°C to 40°C.

40. The process according to any one of claims 25 to 39, characterized in that the acidification comprises fermentation.

41. The process according to any one of claims 25 to 40, characterized in that the acidification comprises adding at least one starter culture to the suspension and acidifying the suspension until reaching a pH value between pH 4.0 and pH 4.9, preferably pH 4.5 to obtain an acidified cavitated plant-based dairy analogue food product.

42. The process according to any one of claims 25 to 41, characterized in that the protein crosslinking enzyme is selected from the group consisting of transglutaminase, tyrosinase, catechol oxidase and laccase, preferably the crosslinking enzyme is transglutaminase.

43. The process according to any one of claims 25 to 42, characterized in that the crosslinking enzyme is added to the suspension in an amount of 0.1 U to 5 U enzyme / g protein, preferably 0.1 U to 1 U enzyme / g protein, more preferably 0.3 U to 0.6 U enzyme / g protein, most preferably 0.1 U to 1 U enzyme / g protein.

44. The process according to any one of claims 25 to 43, characterized in that the cooling step is carried out to cool the suspension to a temperature of between 15°C and 40°C, preferably between 20°C and 25°C to produce a plant-based dairy analogue food product.

45. The process according to any one of claims 25 to 44, characterized in that the produced plant-based acidified dairy analogue food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt or yoghurt.

46. The process according to any one of claims 25 to 45, characterized in that the protein content of the produced plant-based acidified dairy analogue food product is from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), preferably about 1% (w / w) to 8% (w / w) more preferably about 2% (w / w) to about6% (w / w).

47. A plant-based dairy analogue food product obtainable by the process of any one of claims 1 to 24, characterized in that the food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt or yoghurt, and a protein content from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), more preferably about 1% (w / w) to about 8% (w / w) most preferably about 2% (w / w) to about 6% (w / w).

48. The plant-based dairy analogue food product according to claim 47, characterized in that the food product comprises cavitated, plant-based material containing protein, degraded beta-glucan, enzymatically treated starch, and water.

49. An acidified plant-based dairy analogue food product obtainable by the process of any one of claims 25 to 46, characterized in that the food product has a viscosity between 50 mPas and 1000 mPas, which product has a structure resembling gurt or yoghurt, and a protein content from about 0.5% (w / w) to about 20% (w / w), preferably about 0.5% (w / w) to about 12% (w / w), preferably about 1% (w / w) to 8% (w / w) more preferably about 2% (w / w) to about 6% (w / w).

50. The acidified plant-based dairy analogue food product according to claim 49, characterized in that the food product comprises cavitated, acidified plant-based material containing protein, degraded beta-glucan, enzymatically treated starch, and water.

51. The acidified plant-based dairy analogue food product according to claim 49 or 50, characterized in that the food product has a viscosity between 50 mPas and 300 mPas.

52. The acidifed plant-based dairy analogue food product according to any one of claims 49 to51, characterized in that the food product has a viscosity between 350 mPas and 1000 mPas.

53. The acidified plant-based dairy analogue food product according to any one of claims 49 to52, characterized in that the acidification comprises fermentation.

Images