Basic legume composition for baking goods and confectionery

Abstract

The present invention relates to a food product that is based on upgrading side product streams of legumes. The food product can be used as a basis for baking goods and confectionery. Said food product consists of a homogeneous mixture of heated high-starch legume flour, fat, sugar and water.

Description

[0001] Legume base composition for bakery and confectionery products

[0002] TECHNICAL FIELD OF THE INVENTION

[0003] The present invention relates to a food product based on the upgrading of legume by-product streams. The food product can be used as a base for baked goods and confectionery. This food product consists of a homogeneous mixture of heated, starch-rich legume flour, fat, sugar, and water.

[0004] STATE OF THE ART

[0005] Currently, agronomic, environmental, and public health considerations promote the reduction of animal protein consumption. Indeed, the health and environmental benefits of vegetarian and vegan diets are widely recognized. Plant proteins represent a more sustainable and healthier option and can be obtained from a wide variety of sources, such as pulses. Pulses belong to the legume family, which is divided into pulses such as broad beans and peas, and oilseeds such as soybeans, and differ in the content of carbohydrates and lipids stored in the seeds. Due to their high nutritional value, pulses offer excellent potential for the production of new food products. Broad beans, in particular, have good protein quality.

[0006] In fact, proteins from legumes, and in particular from broad beans, are already used in a wide variety of food additives. For example, legume proteins are used as a protein source to replace meat or as an ingredient for protein enrichment. As a substitute for or as an additive to meat, legume proteins represent a huge market, estimated to be worth approximately $19 billion in 2030 and expected to continue growing.

[0007] Before further processing, the legume proteins are enriched and preferably purified from the remaining plant components. Protein extraction from legumes generally occurs through two processes: dry fractionation or wet fractionation, resulting in enriched protein fractions. The wet fractionation process results in higher protein content and better purity but requires the use of solvents. In contrast, the dry fractionation process can result in lower yields and less pure products, but uses energy and resources more efficiently because it relies on milling and dry separation processes. The residue from both protein extraction processes is considered a by-product, consisting primarily of starch, along with other components such as fiber and residual proteins.Although the byproduct still has high nutritional value, it is only marginally used in the food industry due to its variable and supposedly inferior quality. Therefore, the byproduct is mainly used as animal feed.

[0008] Nevertheless, various attempts have been made to convert this by-product into more valuable components.

[0009] It has been recognized that starch plays an important role in maintaining the quality of food products, which is determined by texture, water hydration properties, thermal stability, and digestibility during processing. Therefore, applications of legume starches in the food and non-food industries correlate with their physicochemical and structural properties.

[0010] Although the starch fraction is used as a food additive, compared to conventional food starches such as wheat, potato, and corn starch, bean starch exhibits limited swelling and solubility, faster retrogradation, and reduced water retention capacity (Ratnayake and Naguleswaran 2022 Legume Science 4 (l):el20), which limits its acceptance and use.

[0011] In an alternative approach, the starch fraction was further processed by extrusion. This resulted in increased water absorption but no gelatinization. Therefore, when the extruded fraction was used as a food ingredient, water was lost upon heating, resulting in a mushy final product.

[0012] JP2022186589 describes a substitute for vanilla pudding and cream toppings using protein-rich chickpea powder, rice flour and 30% - 75% water.

[0013] There is still a need to increase the usability and value of the Leguminosae by-product fraction.

[0014] SUMMARY OF THE INVENTION

[0015] It was one of the inventors' goals to develop a process for converting legume starch by-product streams into a composition that can be used as a base (herein also referred to as the "base composition") in bakery and confectionery products for masses and fillings, including use in semi-finished products. Surprisingly, the inventors found that both the legume by-product streams from wet extraction and dry extraction were useful despite different compositions in terms of moisture, protein, starch, and fat content. Two important parameters emerged during the preparation of the base composition. First, the legume starch flour should be heated before further processing. Second, mixing the legume starch flour with fat and sugar components was unsuccessful unless water was added.Without being bound by any theory, the inventors hypothesized that the heating step, on the one hand, reduced the moisture content of the flour, making mixing more difficult, while, on the other hand, the heating step also "averaged" the contents of the fractions so that each of the legume starch flour fractions could be processed in a similar manner. An additional advantage was that the heating step removed antinutrients and bittering compounds (present in broad beans), thus eliminating the need for an extra heating step during subsequent processing. The finding of heating in conjunction with the addition of water was generally applicable, as high-starch flours from all legume species treated analogously produced similar results.

[0016] Accordingly, the present invention relates to a process for producing a homogeneous base composition comprising a) heating legume starch flour for at least 10 minutes at 100°C - 110°C, wherein the legume starch flour contains between 40-70% starch, resulting in heated legume starch flour; b) combining and mixing water and optionally sugar with the heated legume starch flour from step a), resulting in mixture b); c) optionally combining and mixing sugar with mixture b), resulting in mixture c); d) combining and mixing fat with mixture b) or mixture c), thereby producing a homogeneous base composition comprising

[0017] - 30-40% legume starch flour,

[0018] - 15-20% fat,

[0019] - 30-40% sugar, and

[0020] - 5-25% water.

[0021] Accordingly, the present invention relates to a homogeneous base composition comprising

[0022] • 30-40% legume starch flour, consisting of 40-70% starch, • 15-20% fat,

[0023] • 30-40% sugar and

[0024] • 5-25% water, whereby the legume starch flour was heated for at least 10 minutes at 100 °C to 110 °C.

[0025] After extensive testing, the inventors were able to shorten the processing time by combining the heating step with water (see Example 7).

[0026] Accordingly, the present invention relates to a process for producing a homogeneous

[0027] A base composition comprising a) combining and mixing water and optionally sugar with legume starch flour, wherein the legume starch flour contains between 40-70% starch; b) heating for at least 1 minute at 100°C - 110°C, resulting in mixture b); c) optionally combining and mixing sugar with the mixture b), resulting in mixture c); d) combining and mixing fat with the mixture b) or the mixture c), thereby forming a homogeneous base composition comprising

[0028] - 30-40% legume starch flour,

[0029] - 15-20% fat,

[0030] - 30-40% sugar, and

[0031] - 5-25% water.

[0032] Accordingly, the present invention relates to a homogeneous base composition comprising

[0033] • 30-40% legume starch flour, with the legume starch flour containing between 40 and 70%

[0034] Strength includes

[0035] • 15-20% fat,

[0036] • 30-40% sugar and

[0037] • 5-25% water, and wherein the legume starch flour has been heated for at least 1 minute at 100°C to 110°C in the presence of water, preferably at least 10% water.

[0038] Accordingly, the present homogeneous base composition is obtainable by the process according to the invention.

[0039] The invention is further defined by the appended claims. Additional features and advantages of the concepts disclosed herein will be set forth in the following description and drawings, and in part will be obvious from the description, or may be learned by practice of the described technology. The features and advantages of the concepts may be realized and attained by means of the instrumentalities and combinations particularly pointed out in the appended claims. These and other features of the described technology will be more fully understood from the following description, drawings, and appended claims, or may be learned by practice of the disclosed concepts set forth herein.

[0040] BRIEF DESCRIPTION OF THE ILLUSTRATIONS

[0041] The figures of this application illustrate exemplary embodiments of the invention and, together with the description, serve to explain certain principles:

[0042] Figure 1 shows baked goods and confectionery that would be made with the fava base composition: (A) long-life biscuits; (B) cherry tart; and (C) bread variety.

[0043] Figure 2 shows a typical example of baked products made with base compositions of different legume starch flours.

[0044] Figure 3 shows a marzipan praline prepared with the homogeneous base composition of the invention, wherein the homogeneous base composition was prepared by combining and mixing FF-HST with water and sugar, heating to 105°C for about 1 minute and combining and mixing with fat.

[0045] DETAILED DESCRIPTION OF THE INVENTION

[0046] Exemplary embodiments according to aspects of the present invention may fulfill one or more of the above-mentioned desirable features set forth herein. Additional features and advantages will become apparent from the following detailed description.

[0047] Throughout this application, the use of the singular also includes the plural, unless explicitly stated otherwise. Throughout this application, the use of "or" means "and / or" unless otherwise stated. Furthermore, the use of the term "including," as well as other forms such as "includes," "includes," and "inclusive," is non-limiting.

[0048] Throughout this specification and the appended claims, the words "comprise," "include," and "having," and variations such as "comprise," "comprising," "include," and "including," are to be interpreted inclusively. That is, these words are intended to convey the possible inclusion of other elements or integers not expressly listed, where the context permits.

[0049] The section headings used herein are for organizational purposes only and are not to be construed as limiting the subject matter described. All documents cited in this application, including but not limited to patents, patent applications, articles, books, and treatises, are expressly incorporated by reference in their entirety for any purpose. In the event that one or more of the incorporated literature and related materials differ from or conflict with this application, including but not limited to defined terms, usage of terms, described techniques, or the like, this application controls.

[0050] Reference is made below to various embodiments. However, it should be understood that these various embodiments are not intended to limit the disclosure. Rather, the disclosure is intended to cover alternatives, modifications, and equivalents.

[0051] Definitions

[0052] The inventors have demonstrated that the base composition (herein also referred to as "LeguBase") of the invention was achieved with flour from various legume species, provided the flour contained at least about 40% starch. The tested flour fractions of the various legume species contained up to about 70% starch.

[0053] The Fabaceae or Legume family (commonly known as pulse, pea, or bean) is the third largest family of flowering plants and consists of over 20,000 species. Pulses are a nutritious staple food throughout the world and a cost-effective source of protein, vitamins, starch, and fiber. Legume starch flours are preferably selected from Glycine max (soybean), Phaseolus (beans), Pisum sativum (pea), Cicer arietinum (chickpeas), Vicia faba (broad bean), Medicago sativa (alfalfa), Arachis hypogaea (peanut), Ceratonia siliqua (carob), and Trigonella foenum-graecum (fenugreek) starch flours, and preferably Vicia faba starch flour.

[0054] In an alternative embodiment, the legume starch flour is preferably selected from:

[0055] • Kidney bean, white bean, pinto bean or common bean starch (Phaseolus vulgaris);

[0056] • Lima bean or butter bean starch (Phaseolus lunatus);

[0057] • Adzuki bean or azuki bean starch (Vigna angleis);

[0058] • Mung bean, golden gram, or green gram starch (Vigna radiata); • Black gram or urad starch (Vigna mungo);

[0059] • Scarlet runner bean starch (Phaseolus coccineus);

[0060] • Rice bean starch (Vigna umbellata);

[0061] • Moth bean starch (Vigna aconitifolia);

[0062] • Tepary bean starch flour (Phaseolus acutifolius);

[0063] • Pea starch (Pisum spp.) such as garden pea starch (Pisum sativum var. sativum or Arvense);

[0064] • Chickpea, garbanzo bean or Bengal gram starch (C / cer arietinum) flour,

[0065] • dry starch flour from cowpeas, black-eyed peas or black-eyed beans (Vigna unguicuiata);

[0066] • Pigeon pea, Arhar / Toor, Cajan pea, Congo bean or Gandules starch (Cajanus cajan);

[0067] • Lentil starch flour (Lens culinaris);

[0068] • Bambara peanut or strawberry starch flour (Vigna subterra nea),

[0069] • Vetch or vetch flour (Vicia sativa);

[0070] • Lupin starch flour (Lupinus spp.);

[0071] • Lablab or hyacinth bean starch (Lablab purpureus);

[0072] • Jack bean starch (Canavalia ensiformis),

[0073] • Sword bean starch (Canavalia gladiata);

[0074] • Winged bean starch (Psophocarpus tetragonolobus);

[0075] • Velvet bean or cowitch starch (Mucuna pruriens var. utilensis); and

[0076] • Yam starch (Pachyrhizus erosus);

[0077] • or any combination thereof.

[0078] The terms "fava" and "faba" are used synonymously here. Pulses are the edible seeds of a legume plant belonging to the Legume family (Fabaceae).

[0079] As used herein, flour is a powder produced by grinding pulses, grains, roots, beans, nuts, or seeds of the Leguminosae genus. The particles comprising the flour have a variable particle size or granularity with no specific undersize, but preferably have a defined oversize, as known in the art. The particle size of flour is commonly referred to as the diameter and is usually measured by geometric methods such as microscopy, by sieving a representative sample (sieve analysis), or by laser scattering. For sieve analysis, the flour is subjected to a standardized and controlled sieving test. The flour is sieved through a series of sieves with different mesh sizes (e.g., 5600-25 pm). The particles retained on each sieve are weighed.The data are expressed as the weight of material remaining on a particular sieve or sieves after sieving for a standard time, expressed as a percentage of the original sample weight, and the cumulative distribution is recorded (AACC Method 66-20.01, e.g., Posner, ES "The Flour Mill Laboratory." Wheat Flour Milling, 2nd ed., AACC International, Inc. 2011, pp. 86-87).

[0080] The value "D(90)" used here represents the size at which 90% of the flour particle volume is smaller than the specified values ​​in microns ("< XX pm"). The mean particle size distribution represents the average overall particle size of the flour.

[0081] When reference is made to a specific particle size, this refers to a size distribution below a certain value, where more than 80%, for example, more than 90%, or even approximately 100% of the flour has a particle size smaller than the specified particle size. When reference is made to a specific particle size, this generally refers to the D(90) value.

[0082] In one embodiment, the particle size of the legume starch flour is below 1000 pm (D(90) < 1000 pm), measured by laser scattering or sieve analysis. Particle size here means that at least 80 wt.%, such as at least 90 wt.%, preferably at least 95 wt.% of the particles have a size within the specified range. According to one embodiment, the particle size of the legume starch flour is between 20 pm and 800 pm. The particle size therefore preferably varies between 30 pm and 750 pm, more preferably between 40 pm and 700 pm, or between 50 pm and 600 pm, or between 60 pm and 500 pm, even more preferably between 70 pm and 400 pm, such as between 80 pm and 300 pm, or between 90 pm and 200 pm or between 100 pm and 150 pm.

[0083] Particle size can be measured by any means known to those skilled in the art, for example, by using sieves with different mesh sizes (5600-25 μm mesh size / opening). Flour is subjected to a standardized and controlled sieving test. The flour passes through various flour sieves. The data are reported as the weight of material remaining after sieving for a standard time on one or more specific sieves, expressed as a percentage of the original weight of the sample (AACC Method 66-20.01, e.g., Posner, ES, "The Flour Mill Laboratory." Wheat Flour Milling, 2nd ed., AACC International, Inc., 2011, pp. 86-87). When reference is made to a specific particle size, a size distribution smaller than a certain value is meant, with more than 80%, for example, more than 90%, or even about 100% of the flour having a particle size smaller than the specified particle size.

[0084] In one embodiment, the particle size is about 20 pm, 30 pm, 40 pm, 50 pm, 60 pm, 70 pm, 80 pm, 90 pm, or even 100 pm, 150 pm, 200 pm, 250 pm, 300 pm, 350 pm, 400 pm, 450 pm, 500 pm, 550 pm, 600 pm, 650 pm, 700 pm, 750 pm or 800 pm.

[0085] The rate and extent of hydration depend heavily on the granularity of the flour used. The finer (smaller) the particle size of a flour, the greater the speed and extent of water absorption, resulting in homogeneous, complete, and almost instantaneous hydration. Successful cake production also depends on the surface activity of the ingredients used. Therefore, increasing the surface area of ​​the available starch is important to support dough stability, resulting in smaller particle sizes.

[0086] In one embodiment, the invention relates to a base composition comprising about 25% to about 45%, such as about 30% to about 40%, legume starch flour, wherein the legume starch flour is selected from pinto bean, kidney bean, broad bean, field bean, lima bean, mung bean, black-eyed pea, cannellini bean, black bean, adzuki bean, lentil, and fava starch flour, preferably fava starch flour.

[0087] Strength

[0088] Amylose and amylopectin are the two main components of starch granules, and the amylose content and the distribution of amylopectin's branching chain length are crucial structural features that determine starch functionality and digestibility (Jane, 2006). The higher the starch content (and the lower the protein content), the softer the flour, which is preferred for cakes, cookies, and pie crusts.

[0089] In this context, the term "starch flour" refers to flour containing at least 30% to 100% starch, with the starch coming from legumes. % starch refers to the starch content in grams per 100 grams of flour.

[0090] In one embodiment, the legume starch flour according to the invention comprises at least 30% starch, for example at least 40%, or 50%, 60%, 70%, or even 80% or more starch, although the starch content will generally vary between 30-70%, between 40-70%, between 35-65%, between 40-60%, between 45-55%, or about 50%. The starch content of the different legume species can vary considerably. For example, starch is the main component of the broad bean (Vicia faba), which can account for up to 45% of the unprocessed bean weight, while soybeans contain up to 12% starch (dry basis). Depending on the legume species, the starch content can be increased before it is suitable as a starch flour according to the invention. For the enrichment of starch from legumes, any methods or means customary in the art that are available to the skilled person can be used.In addition, protein extraction processes from legumes result in an enrichment of the starch content in the by-product, making this by-product an excellent source of starch flour.

[0091] Fava starch flour is preferably obtained by extracting protein and starch from faba bean cotyledon meal using isoelectric precipitation of protein and starch extraction techniques, as commonly known in the industry. In the by-product, the starch content increased and ranged between 40 and 70%. This wide range in starch also implied that there were large differences in the content of other components such as moisture, protein, fat, fiber, and micronutrients such as calcium, magnesium, manganese, phosphorus, potassium, and the like. An overview of common ranges in various fava fractions is shown in Table 1. The flours are produced by milling techniques by enriching proteins with simultaneous enrichment of starch in the by-product.

[0092] In one embodiment, the present invention relates to fava starch flour comprising 40-70% starch, 10-25% protein, about 1.5% fat, 2-4% fiber, and 5-20% moisture.

[0093] Heated fava starch

[0094] Although the broad bean was processed using dry or wet extraction methods, the resulting byproduct stream, consisting of fava starch flour, still contained significant amounts of antinutrients, which were considered to limit its edibility. Furthermore, these antinutrients also resulted in a bitter taste.

[0095] A variety of processing methods are available to eliminate or minimize antinutrients in faba beans, such as traditional cooking, dehulling, soaking, sprouting, fermentation, extrusion cooking, and enzyme treatment, all as well known in the art. These processing methods are also useful for improving the edibility of legume starch flour.

[0096] Preferably, a premixing and heating step is introduced to reduce anti-nutritional components such as the alkaloid vicine, convicine, phytates, and tannin derivatives, as well as bitterness. The assessment of bitterness can be used as an indicator of antinutrient content. The heating step was preferably carried out within specified temperature ranges. A heating step at 80°C or below did not eliminate bitterness, whereas a temperature of 120°C or above resulted in reduced bitterness and a lower antinutrient content, but also in caramelization of the sugars and / or a Maillard reaction.

[0097] The heating step was introduced to eliminate the antinutrients and their effects, such as bitterness. Therefore, it was assumed that this step was only necessary for flours from legume species containing such antinutrients. However, the inventors surprisingly found that this heating step was generally beneficial in the preparation of the base composition of the invention, i.e., for all legumes, even those without antinutrients. In particular, the parameters of the process for preparing the base composition of the invention could be better controlled. Accordingly, the legume starch flour was heated as described herein.

[0098] In one embodiment, the present invention relates to heating the legume starch flour, such as fava starch flour, in a temperature range, for example between about 85°C and about 115°C, for example between about 90°C and about 110°C or about 95°C and about 105°C, preferably about 100°C.

[0099] In a further embodiment, the present invention relates to heating the legume starch flour, such as fava starch flour, at about 85°C, about 90°C, about 95°C, about 100°C, about 105°C, about 110°C or about 115°C, preferably about 100°C.

[0100] In the present context, the term "heating" refers to the increase in the temperature of an object, e.g., legume starch flour, to a specific temperature or within a specified temperature range. Heating can be achieved by any means, such as toasting, roasting, boiling, baking, simmering, steaming, and by any available technical means, such as an oven (e.g., convection), a microwave, or an extruder system, all as known in the art. The term "heating" does not refer to the temperature increase of the subject per unit time (cf. rate of temperature increase per time).

[0101] Heating of the legume starch flour, such as fava starch flour, preferably lasted at least 5 minutes, e.g., 6, 7, 8, 9, or 10 minutes, at the specified temperature or within the specified temperature range. Nevertheless, with legume starch flours, such as fava starch flour, heating can also be carried out for longer periods, such as 20 or 30 minutes, or even longer, at the specified temperature or within the specified temperature range.

[0102] The main ingredient of the homogeneous base composition is heated legume starch flour with a high starch content, preferably heated fava starch flour with a high starch content.

[0103] In one embodiment, the present invention relates to a homogeneous base composition comprising between about 25% and about 45% legume starch flour, such as fava starch flour, preferably between about 30% and about 40% legume starch flour, such as fava starch flour, or more preferably about 35% heated legume starch flour, such as fava starch flour.

[0104] In one embodiment, the present invention relates to a homogeneous base composition comprising at least about 25%, preferably at least about 30%, or preferably about 35%, or preferably about 40%, or about 45% heated legume starch, such as fava starch.

[0105] The homogeneous base composition may comprise legume starch flour from only one legume species, e.g., only Vicia faba, or it may contain legume starch flour from 2, 3, 4, 5, or more legume species. In the case of legume starch flour from multiple legume species, the flours are preferably blended before mixing with other components of the homogeneous base composition.

[0106] Homogeneous base composition

[0107] To achieve a homogeneous base composition, such as a homogeneous fava base composition, the timing of mixing or kneading or the means of mixing or kneading, e.g., a Hobart mixer with various whisks, e.g., spiral, fork, planetary screw, twin screw, or conical screw, or an extruder, were not critical. However, the addition of water to the mixture of heated legume starch, such as heated fava starch, fat, and sugar, proved crucial for obtaining a homogeneous base composition.

[0108] The homogeneous base composition according to the invention refers to a mixture of two or more components or substances, including heated legume starch, such as heated fava starch, water, and one or more of fat and sugar, which have the same composition throughout and / or the components comprising the mixture are evenly distributed in a given sample. The various components are visually indistinguishable, and the composition has the same appearance and chemical composition. The mixture has a uniform composition and only one phase of matter. The property of interest is the same regardless of how much of the mixture is sampled.

[0109] In one embodiment, the invention relates to a homogeneous base composition comprising about 5% - 25% (v / w) water, such as about 10% - 20% water or about 15% water.

[0110] In one embodiment, the invention relates to a homogeneous base composition comprising at least about 5% (v / w) water, such as at least about 10% water, or 15% water, or 20% water, or even about 25% water.

[0111] It goes without saying that the percentages of the components comprising the homogeneous base composition of the invention, i.e., legume starch flour, water, fat, and sugar, can be varied within the specified ranges of 30-40% legume starch flour, 15-20% fat, 30-40% sugar, and 5-25% water. Varying the proportions of the individual components can influence the specific properties of the homogeneous base composition. For example, it has been found that a water content at the upper end of the range can reduce the chewing force of the homogeneous base composition of the invention, while at the lower end, it can increase it. The fat content in particular, but also the sugar content, influence the organoleptic experience of the homogeneous base composition of the invention. Therefore, the person skilled in the art can adapt the specific properties of the homogeneous base composition to specific needs within the specified ranges.

[0112] Fat content

[0113] Bakery and confectionery products generally contain a fat content to improve texture, manufacturing process, and flavor. The fat fraction can be added to a homogeneous legume base composition. The content of the fat fraction in the homogeneous legume base composition can be adjusted to the needs of the specific end product. For example, baked goods generally require different fat contents, e.g., lower than in confectionery products, as is known to those skilled in the art.

[0114] In one embodiment, the present invention relates to a homogeneous base composition comprising between about 10% and 25% fat, for example, between about 12% and 23% fat, or preferably between about 15% and 20%, or more preferably, about 17% fat. In one embodiment, the present invention relates to a homogeneous base composition comprising at least about 10%, for example, at least 12% fat, or preferably about 15% fat or 17% fat, or preferably about 20% or about 25% fat.

[0115] Any edible fat can be used for mixing into the homogeneous base composition according to the invention, with the fat preferably being selected from vegetable, animal, and synthetic liquid fats, preferably a vegetable fat. In one embodiment, the vegetable fat is selected from soybean oil, rapeseed oil, cocoa butter, olive oil, palm oil, corn oil, grapeseed oil, walnut oil, sesame oil, Brazil nut oil, coconut oil, sunflower oil, peanut oil, and rice bran oil; preferably, the fat is sunflower oil.

[0116] Sugar content

[0117] Bakery and confectionery products generally contain sugar, particularly to enhance the flavor of the final product. The sugar can be added to a homogeneous base composition. The content of the sugar fraction in the homogeneous base composition can be adjusted to the needs of the specific final product. For example, baked goods generally require different sugar contents, e.g., lower than those in confectionery products, as is known to those skilled in the art.

[0118] In one embodiment, the present invention relates to a homogeneous base composition comprising between about 10% and about 50% sugar, for example between about 15% and about 45% sugar or preferably between about 20% and about 40%, preferably between about 25% and about 35% sugar, for example about 30% sugar.

[0119] In one embodiment, the present invention relates to a homogeneous base composition comprising at least about 10%, for example at least about 15% sugar, or preferably about 20% sugar, or about 25% sugar, or preferably about 30% sugar, or about 35% sugar, or even about 40% sugar, or about 45% sugar, or even about 50% sugar.

[0120] Any edible sugar fraction can be used for mixing into the homogeneous base composition according to the invention, wherein the sugar fraction is preferably selected from granulated sugar, castor sugar, powdered sugar, glucose, fructose, galactose, sucrose, brown sugar, brown rice sugar, cane sugar, cane juice, coconut sugar, corn syrup, high fructose corn syrup, agave nectar, barley malt syrup, honey, maple syrup, rice syrup, turbinado sugar, palm sugar, maltodextrin, date sugar, molasses, raw sugar, and artificial sweeteners (such as acesulfame potassium (Ace K), aspartame, neotame, saccharin, sucralose, vegetable stevia sugar, sugar alcohols) or a combination thereof.

[0121] Spices

[0122] To improve or adjust the taste, appearance or nutritional value of the final product, spices, herbs, colors, extracts, vitamins and flavors can be added to the base composition.

[0123] According to another embodiment, the homogeneous base composition further comprises a maximum of 15 wt.% of at least one component selected from a group consisting of spices, herbs, colors, extracts, vitamins, and flavorings. The spices may include, for example, salt and / or pepper. These ingredients are intended to impart flavor and / or color to the food product. The ingredients may be in dry, powdered, or liquid form. The amount of such additional ingredients may be 0.1, 0.2, 0.5, 0.8, 1, 1.2, 1.5, 1.8, 2, 2.3, 2.5, 2.7, 3, 3.3, 3.5, 3.7, 4, 4.2, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5 or 15 wt.%, based on the total weight of the homogeneous base composition.

[0124] Percentages - approximately

[0125] As used herein, the homogeneous base composition comprises at least heated legume starch flour containing between 40 and 70% starch, as well as fat, sugar, and water, which may be present in varying amounts. However, the proportion of the various components in the homogeneous base composition, consisting of legume starch flour, fat, sugar, and water, must not exceed 100%.

[0126] In one embodiment, the homogeneous base composition comprises at least about 30% heated legume starch flour, at least about 15% fat, at least about 30% sugar, and at least about 5% water.

[0127] The term "about" as used here encompasses a range outside the normal experimental error limit.

[0128] Humidity - Water activity

[0129] The moisture content and water activity ("aw") of the base composition can affect the texture, taste, color, nutritional value, and / or stability (shelf life) and play a crucial role in the production process. In this context, the term "moisture content" refers to the total amount of water—including chemically bound water—in a food, expressed as a percentage of the total weight.

[0130] Water activity (aw) refers to the ability of water to move in a system and can be defined as the partial vapor pressure of water in a solution divided by the partial vapor pressure of water in the standard state. Water activity can be measured by any means known in the art, but most commonly based on resistance electrolyte hygrometers (REH), capacitance hygrometers, and dew-point hygrometers, such as Abbeon, a W-value analyzer (a Haar hygrometer), Beckman Hygroline humidity meter, Nova Sina / Rotronic humidity meters, hygrodynamic hygrometers, and WeatherMeasure relative humidity systems.

[0131] Surprisingly, the aw was found to be < 0.53, indicating that the homogeneous base composition intrinsically reduced the activity of the microorganisms.

[0132] viscosity

[0133] The viscosity of the base composition can be measured using viscometers, rheometers, or plastometers. Samples can be taken during processing and tested by QA staff in the laboratory. Another option is an inline system, which allows for continuous monitoring during production.

[0134] It was demonstrated that the base composition of the invention behaved like a non-Newtonian fluid, and in particular like a dilatant (the viscosity of the material increased with increasing shear rate, resulting in shear thickening). However, with increasing water and oil content, the base composition behaved pseudoplastically (the viscosity of the material decreased with increasing shear rate; pseudoplastic), e.g., when the base composition was used as a cake batter.

[0135] The homogeneous base composition can also be stored in the refrigerator or frozen, either after vacuum packaging or without vacuum packaging. Furthermore, it is possible to subject the homogeneous base composition to pasteurization and / or sterilization. For example, the resulting homogeneous base composition can be packaged in a plastic container, which is then placed in an autoclave to pasteurize the homogeneous base composition. Pasteurization can be achieved, for example, by raising the temperature twice to a maximum of 116°C. For example, the temperature in the autoclave can first be raised to over 100°C to awaken any bacteria present in the homogeneous base composition. The temperature is then raised a second time to kill the bacteria. In a specific embodiment, the autoclave is first heated to 105°C and held at this temperature for 5 minutes.The autoclave is then cooled to 42 °C and reheated to 116 °C, where it is held for 35 minutes. The autoclave is then gradually cooled to 40 °C and then to 10 °C, where it is held for 60 minutes.

[0136] Baked goods and confectionery

[0137] The homogeneous base composition provided an excellent foundation for confectionery and baked goods. Depending on the intended end product, the homogeneous base composition could be adapted with different legume starch, fat, sugar, and water contents. The products could be produced, as is common practice, in conventional industrial ovens, such as convection and multi-deck ovens, and had an appealing color, odor, texture, crust, appearance, and taste.

[0138] In one embodiment, the present invention relates to a confectionery product comprising the homogeneous base composition described herein.

[0139] In another embodiment, the present invention relates to a confectionery product comprising the homogeneous base composition described herein, wherein the confectionery product is selected from bars, pralines, balls and toppings.

[0140] In one embodiment, the present invention relates to a baked product comprising the homogeneous base composition described herein.

[0141] In another embodiment, the present invention relates to a baked product comprising the homogeneous base composition described herein, wherein the baked product is selected from cakes, bread, cakes, pastries and cookies.

[0142] Manufacturing process

[0143] Two functional parameters were important for the production of the homogeneous base composition according to the invention: the heating of the legume starch flour and the presence of water, which enabled mixing with the fat and sugar fractions. The legume starch flour according to the invention (FF-HST) required a heating step at 100-110°C for at least 10 minutes, followed by the addition of water (see Examples 2 & 3). However, the legume starch flour according to the invention (FF-HST) only required heating to 100-110°C for 1 minute in the presence of water (see Example 7), resulting in a composition that allowed mixing with fat and sugar. In a further optimization, the legume starch flour (FF-HST) of the invention required a heating step to 100-110°C for only 1 minute, in the presence of water and sugar (cf. Example 7), resulting in a composition that allowed mixing with fat.However, heating the legume starch flour (FF-HST) according to the invention at 100-110°C for only 1 minute in the presence of water, sugar, and fat did not result in a homogeneous base composition (see Example 7). It therefore appears that the sugar fraction and the water fraction can be combined and mixed with the legume starch flour and heated simultaneously, and that the sugar fraction can be combined and mixed with the legume starch flour after the legume starch flour has already been combined, mixed, and heated with the water fraction. However, the fat fraction can only be combined and mixed with the legume starch flour after the legume starch flour has been combined, mixed, and heated with the water fraction and, optionally, the sugar fraction.In other words, the fat fraction can only be added after the water fraction has been combined, mixed, and heated with the legume starch flour according to the invention.

[0144] In one embodiment, the invention relates to a process for producing a homogeneous base composition comprising a) combining and mixing water with legume starch flour, wherein the legume starch flour comprises between 40-70% starch; b) heating for at least 1 minute at 100°C - 110°C, resulting in mixture b); c) combining and mixing sugar and fat with mixture b), thereby producing a homogeneous base composition comprising 30-40% legume starch flour, 15-20% fat, 30-40% sugar and 5-25% water, wherein the sugar and fat can be combined and mixed simultaneously or sequentially.

[0145] In one embodiment, the invention relates to a process for producing a homogeneous base composition comprising a) combining and mixing water and sugar with legume starch flour, wherein the legume starch flour comprises between 40-70% starch; b) heating for at least 1 minute at 100°C - 110°C, resulting in mixture b); c) combining and mixing fat with mixture b), thereby producing a homogeneous base composition comprising 30-40% legume starch flour, 15-20% fat, 30-40% sugar and 5-25% water.

[0146] In one embodiment, the invention relates to a process as described herein, wherein the legume starch flour is heated in the presence of water and possibly sugar for at least 1 minute, such as about 2 minutes, about 3 minutes, about 4 minutes, about 5 minutes or even longer, such as about 10 minutes.In an alternative embodiment, the present invention relates to a process for producing a homogeneous base composition comprising a) heating legume starch flour for at least 10 minutes at 100°C - 110°C, wherein the legume starch flour comprises between 40-70% starch, resulting in heated legume starch flour; b) combining and mixing water with the heated legume starch flour from step a), resulting in mixture b); c) combining and mixing sugar and fat with mixture b), thereby producing a homogeneous base composition comprising 30-40% legume starch flour, 15-20% fat, 30-40% sugar and 5-25% water, wherein sugar and fat can be combined and mixed simultaneously or sequentially.

[0147] In an alternative embodiment, the present invention relates to a process for producing a homogeneous base composition comprising: a) heating legume starch flour for at least 10 minutes at 100°C - 110°C, wherein the legume starch flour comprises between 40-70% starch, resulting in legume starch flour; b) combining and mixing water and sugar with the heated legume starch flour from step a), resulting in mixture b); c) combining and mixing fat with mixture b), thereby producing a homogeneous base composition comprising 30-40% legume starch flour, 15-20% fat, 30-40% sugar, and 5-25% water.

[0148] In one embodiment, the invention relates to a process as described herein, wherein the legume starch flour is heated without the presence of water and possibly sugar for at least 10 minutes, such as about 11 minutes, about 12 minutes, about 13 minutes, about 14 minutes, about 15 minutes or even longer, such as about 20, about 25 or about 30 minutes.

[0149] In a preferred embodiment, the present invention relates to a homogeneous base composition obtainable by a process described herein.

[0150] EXAMPLES

[0151] Example 1: The properties of the starting material are very different.

[0152] The inventors set out to develop a base composition from by-product streams that is low in sugar and free of allergens and gluten. This base composition is intended to form the basis for a range of baked goods and confectionery products.

[0153] The inventors assumed that the processing or refinement of a product depends on consistent and reliable product properties. However, the potentially enhanced product, a by-product stream, arises from different starting materials, such as different harvests, different species, different protein extraction processes, etc.

[0154] Therefore, in a first step, various parameters, i.e. water content, protein, starch, fat, fiber and ash, were determined from different by-product streams and a commercially available, specially treated starch flour.

[0155] The broad beans (Vicia faba) used for extraction were grown, harvested, and dried in Germany and purchased commercially. The broad beans were dehulled (e.g., Hi-Tech Machinery Manufacturing Co. Ltd., China), separating the cotyledon and hull, and ground into dehulled broad bean meal using a 0.5 mm mesh sieve (e.g., Ultracentrifugal Mill ZM-1, Retsch, Germany). The dehulled broad bean meal was then used to extract the protein fraction by wet extraction or dry extraction.

[0156] The by-product fractions of these protein extraction processes from faba beans were obtained and further analyzed. Although these by-product fractions were not specifically purified, they were food-grade. By-product fractions from wet protein extraction (batches prefixed with "N") and dry protein extraction (batches prefixed with "T") were analyzed. A commercially available faba bean starch flour was purchased directly from the manufacturer (i.e., Aminola, Vestkorn Faba Starch) and analyzed. In the latter case, the faba bean starch flour was produced by dry milling dehulled and thoroughly cleaned faba beans, after which the protein-rich part was mechanically separated from the starch-rich part (batches prefixed with "K").

[0157] As can be seen in Table 1, the properties of the starting material, i.e., faba bean starch (fava starch), vary considerably, depending not only on the specific extraction method used, such as wet extraction (N-batches) or dry extraction (T-batches) methods or on commercially purchased faba bean starch (K-batches), but the properties also differed depending on the batch for a given extraction method.

[0158] Table 1 Specific information

[0159] Example 2: Heated broad bean starch (FF-HST) has a neutral taste.

[0160] The inventors considered that the final base composition should preferably be based on a legume by-product, but should also include other ingredients such as fat and sweeteners in previously unknown amounts to achieve a consistency such as texture, flowability, viscosity, etc., suitable for the intended uses in bakery and confectionery. However, as shown in Example 1, the quantities and properties of the different batches of broad bean starch vary considerably (see Table 1), which complicates applications that depend on strict quantities and ratios of the various ingredients, but also complicates a targeted approach to identifying which parameters or contents are responsible for its structure and properties and thus modifying them. Therefore, there were a number of interdependent unknowns.

[0161] Nevertheless, the inventors wanted to determine whether and which legume starch flour, e.g., fava starch flour, is suitable as a base for the intended uses. The inventors believed that the fava starch fraction should potentially be available for a wide range of end products, using different manufacturing methods. These methods can include both heated and cold preparations.

[0162] The tested fractions were: (1) fava starch flour as a by-product derived from wet protein extraction processes (wet FF); (2) fava starch flour as a by-product from dry protein extraction processes (dry FF); and as a control (3) native faba bean flour (native FF).

[0163] Since all fava flours still contained antinutrients, these fava flours were first heated to 100°C–105°C for 1 to 2 minutes. This heating step was intended to eliminate the antinutrients.

[0164] The different fava flours were then tasted by various panelists, who consistently agreed that all fractions had a "beany" flavor and tasted bitter. This specific, idiosyncratic flavor would make the resulting fava base composition unsuitable for many purposes requiring a neutral taste unless fragrances and / or flavorings were added. The inventors experimented to neutralize the bean flavor and bitterness, preferably without the need to add any external agents at this stage of preparation.

[0165] The wet FF fraction and the dry FF fraction were subjected to a heating process in a multi-deck oven. 500 g of each fraction was heated.

[0166] Subsequently, the wet FF and dry FF fractions were again examined by the same panelists and assessed for taste and bitterness.

[0167] The A series, i.e., heating at 80 °C, did not eliminate either the "beany" taste or the bitterness, which was independent of the heating duration. According to the panel, the B series resulted in a neutral taste, as the fractions were no longer bitter, while the bean flavor was either absent or only slightly detectable (depending on the taster). This result was achieved after only 10 minutes of heating, while longer heating, i.e., 20 minutes and 30 minutes, did not further improve the taste experience. At all times during the C series, bitterness and bean flavor were also absent, but the sugars present in the FF fractions were partially caramelized, resulting in a strong caramel flavor. This result would make the fava base composition unsuitable for many intended applications. No difference was observed between the wet FF fractions and the dry FF fractions in any of the test series.

[0168] It is obvious that the heating process eliminates the need for a separate heating step to remove antinutrients.

[0169] It was decided to heat the FF fractions at 100 °C for 10 minutes before further processing.

[0170] Example 3: Homogeneity requires the addition of water.

[0171] The heated fava starch flour (FF-HST; see Example 2), obtained by dry extraction after heating at 100 °C for 10 minutes, was used as the basis for the further development of a fava base composition. Using a design of experiments, the input variables fat content (sunflower oil) and sugar content (glucose) were varied between specified ranges, while the heated FF fractions were arbitrarily set at 4 kg absolute. The relative content (% w / w) varied depending on the added fat and sugar, as listed in Table 2. The fractions were thoroughly mixed in a Hobart mixer for 30 minutes at room temperature.

[0172] The different mixtures and results are presented in Table 2. The homogeneity of the mixture was assessed visually.

[0173] Table 2

[0174] FF-HST: Fava flour, high starch content, heated; N / A: not considered

[0175] As can be seen in Table 2, none of the mixtures achieved homogeneity, even after using different whisks, varying the mixing speeds, and extending the mixing time to 60 minutes.

[0176] Without being bound by any theory, the inventors hypothesized that heating the broad bean starch flour reduces the water content in the system. Water is essential for subsequent processes such as enzyme activity and fermentation in the dough, but water also hydrates the starch granules, causing them to swell and absorb water, leading to interactions with other components. In fact, the aw value of the heated broad bean starch flour was 0.53 or less at a moisture content between 5 and 10%.

[0177] The above series of experiments was repeated in essentially the same format, but with different amounts of water added. The structure and apparent viscosity were first determined visually.

[0178] The design of the new experiments and the results are shown in Table 3. Table 3

[0179] FF-HST: Fava flour, high starch content, heated; N / A: not considered

[0180] Only after adding additional water, i.e., 10% or more, was homogeneity achieved. This seemed to be the case regardless of the fat content (compare trials 9 and 13 with trials 10-12 and 14-16). Furthermore, the speed and the special whisk of the Hobart mixer played a minor role and only led to homogeneity being achieved sooner or later.

[0181] The resulting fava base compositions were next assessed for viscosity, and all homogeneous mixtures appeared to behave like dilatant liquids. As expected, the viscosity decreases with increasing water content.

[0182] Therefore, to obtain a homogeneous fava base composition, at least 10% water must be added during mixing, with the addition of more water reducing the viscosity.

[0183] Example 4: Fava base composition as a base in baked goods and confectionery.

[0184] The suitability of the fava base compositions of Example 3 as a basis for confectionery and baked goods was determined.

[0185] The inventors realized that the volume and shape of confectionery and baked goods are closely correlated with their porosity, which depends on the optimal course of viscosity changes in the dough during baking. The dough viscosity during baking allows for the gradual accumulation of gas in closed pores. Once the critical gas pressure in the pores is exceeded, the gas breaks open, allowing the gas to migrate between neighboring pores and eventually escape from the product into the environment.

[0186] In this example, various fava base compositions with varying fat, sugar, and water contents were used. The products were expertly prepared in industrial convection and multi-deck ovens. The final products were evaluated for color, odor, texture, crust, appearance, and flavor.

[0187] Nougat Praline:

[0188] Fava base composition 500 g

[0189] Lemke Nougat 500 g

[0190] 1000 g

[0191] Production:

[0192] Fava base composition with nougat was thoroughly mixed in a kneading machine, rolled out to the desired thickness, cut into the desired shape, coated with chocolate, decorated and packaged.

[0193] Marzipan Praline:

[0194] Fava base composition 500 g

[0195] Lemke Marzipan Paste 500 g

[0196] 1000 g

[0197] Production:

[0198] Fava base composition with marzipan raw mass was thoroughly mixed in a kneading machine, rolled out to the desired thickness, cut into the desired shape, covered with chocolate, decorated and packaged.

[0199] Espresso Praline:

[0200] Fava base composition 922 g

[0201] Biokorntakt rice syrup 28 g

[0202] Callebaut Cocoa 9 g

[0203] Biokorntakt coconut blossom sugar 28 g

[0204] Nespresso espresso powder 13 g

[0205] 1000 g

[0206] Production:

[0207] The fava base was thoroughly mixed with the remaining ingredients in a kneading machine, rolled out to the desired thickness, cut into the desired shape, coated with chocolate, decorated, and packaged. Orange Praline:

[0208] Fava base composition 939 g Biokorntakt Coconut blossom sugar 28 g Callebaut Cocoa butter 23 g Wild orange flavor 5 g Wild lemon fruit powder 5 g

[0209] 1000 g

[0210] Production:

[0211] Fava base composition with remaining ingredients was thoroughly mixed in a kneading machine, rolled out to the desired thickness, cut into the desired shape, covered with chocolate, decorated and packaged.

[0212] Long-life cookies

[0213] Fava base composition 987 , 00 g

[0214] Trade Baking Powder 10 , 40 g

[0215] Givaudan Aroma 2, 53 g

[0216] Hafen-Mühlen-Werke Sucralose 0.07 g

[0217] 1000 , 00 g

[0218] Production:

[0219] The fava base mix and all other ingredients were added to the Z-kneader. The mixer was heated to 55°C and operated at 15 Hz, and everything was kneaded thoroughly. The mixture was rolled out to 3 mm and cut into 30x30 mm cookies. They were placed on a baking sheet and baked for 10 minutes at 156°C (top) and 173°C (bottom) without steam. The cookies were removed from the oven and packaged after cooling.

[0220] Various results are shown in Figure 1.

[0221] It was found that the texture of the product did not collapse because the texture was fixed due to the viscosity of the starch paste from the base composition.

[0222] The test panel found that the products made with the fava base composition were absolutely comparable and equivalent to long-life baked goods made with conventional flour dough. Thus, the fava base composition possesses all the properties of contemporary long-life baked goods and confectionery products with a neutral flavor. Therefore, the fava base composition is ideally suited as a basis for the production of baked goods and confectionery.

[0223] If desired, taste and aroma can be easily adjusted by adding fragrances and / or spices during mixing. TI

[0224] Example 5: Basic compositions of different legume starch flours

[0225] Based on the suitability of the fava base compositions of Example 4 as a core for bread, confectionery, and baked goods, the inventors considered whether flours from other legume species with high starch content are capable of forming base compositions (also referred to as "LeguBase").

[0226] As investigated in Example 3, the homogeneity of the base composition required the addition of water. However, as also hypothesized in Example 3, heating the flour reduced and equalized the moisture content of the various flours. Accordingly, the inventors heated some exemplary high-starch legume flours, i.e., flours derived from Phaseolus, Pisum sativum, and Glycine max, essentially as set forth in Example 3, i.e., for 10 minutes at 100°C. These heated legume starch flour samples were compared with unheated samples of the same legume species and blended as described in Example 3.

[0227] Here too, the heated samples provided faster and more consistent results in the formation of homogeneous base compositions.

[0228] Example 6: Basic compositions of various legume starch flours as a basis in bread, bakery and confectionery products

[0229] Next, the exemplary heated high-starch flours derived from Phaseolus, Pisum sativum, and Glycine max from Example 5 were used as a basis for bread, bakery, and confectionery products as described in Example 4.

[0230] The products were expertly prepared in industrial convection and deck ovens. The final products were evaluated for color, odor, texture, crust, appearance, and taste.

[0231] In this series, the base compositions were used in the same recipes as the fava base compositions of Example 4.

[0232] A typical example is shown in Figure 2.

[0233] The panel found that the base ingredients exhibited all the characteristics of modern bread, baked goods, and confectionery products, with a flavor that ranged from neutral (i.e., the origin could not be described) to a slight "beany flavor" (i.e., the origin of the legumes was recognizable, but the overall flavor was pleasant, as was the organoleptic experience). Therefore, the base ingredients of all legumes are ideally suited for the production of bread, baked goods, and confectionery.

[0234] By adding fragrances and / or spices when mixing, the taste can be further adjusted.

[0235] Example 7: Further optimized method for producing a homogeneous base composition.

[0236] An important parameter in the professional environment is the time required to produce the final product, which affects the lead time and thus the cost of goods.

[0237] Based on the observation that the FF-HST had to be heated to 100-110°C for at least 10 minutes (see Example 2) and that water was required to facilitate the mixing of fat and sugar (see Example 3), the inventors set about further optimizing the process for producing the homogeneous base composition according to the invention. In all experiments, 40% FF-HST, 20% fat (sunflower oil), 10% water, and 30% sugar (glucose) were used.

[0238] 7.1 Simultaneous addition of components

[0239] In a first series of experiments, various steps in the method were varied. These series used "preheated" FF-HST, i.e., FF-HST that had already been heated to 105 °C for 10 minutes, as described in Example 2, and:

[0240] 1) Simultaneous addition of water, fat and sugar, followed by thorough mixing.

[0241] 2) Simultaneous addition of water and sugar, followed by thorough mixing, then addition of fat, again followed by thorough mixing.

[0242] 3) Simultaneous addition of water and fat, followed by thorough mixing, then addition of sugar, again followed by thorough mixing.

[0243] In experiments 1) and 3), the inventors were unable to use the "preheated" FF-HST, or no improvement was achieved compared to the established method. However, the experimental setup of method 2) resulted in a homogeneous base composition as described in Example 3 (not shown). 7.2 Heating FF-HST with the addition of water

[0244] In a second series of experiments, an attempt was made to shorten the processing time by combining the "preheating step" of 10 minutes of heating the FF-HST to 100-110 °C with the addition of water in a ratio of 4:1 and mixing.

[0245] This process setup resulted in a composition that, upon visual inspection, was similar to Example 3. The inventors then added sugar and fat to this composition and mixed them thoroughly. The end result was a product that looked and behaved like the homogeneous base composition of Example 3. In an initial taste test, no bitter or beany flavor was detectable. The cookies baked with this product were indistinguishable from the cookies made from the homogeneous base composition as described in the "conventional" method of Example 3 (not shown).

[0246] 7.3 Reducing the heating time

[0247] In an attempt to further improve the process of Example 7.2, the inventors varied, i.e. shortened, the heating time.

[0248] Completely unexpectedly, especially in comparison to Example 2, the heating time in the presence of water could be reduced to approximately 1 minute at 100-110 °C. This resulted in a composition similar to that found in Example 3, without bitterness or hints of a beany flavor. The addition and blending of sugar and fat to this composition resulted in a final product that looked and behaved like the homogeneous base composition of Example 3 (not shown).

[0249] 7.4 Reduction of processing time

[0250] Based on the results of Examples 7.1 and 7.3, the procedure was redesigned.

[0251] The FF-HST was mixed with water and sugar and heated to 105 °C for approximately 1 minute. The fat fraction was then added and thoroughly mixed. This resulted in a homogeneous base composition similar to Example 3, without any bitterness or hints of a bean flavor.

[0252] To determine the usability of this final product, nougat pralines, marzipan pralines, orange pralines, and espresso pralines were prepared according to Example 4 (see Figure 3) and examined and evaluated by a three-person panel. Initially, the origin of the homogeneous base composition could not be determined, indicating the absence of a "bean flavor." Furthermore, the panel agreed on the palatability of the pralines. However, the organoleptic experiences differed somewhat in that one member found the pralines somewhat hard to chew compared to conventional chocolate pralines.

[0253] Next, the aw value of the homogeneous base composition was determined, which was approximately 0.53. This is excellent for storage and further processing.

[0254] For comparison, FF-HST combined and mixed with water and fat or combined and mixed with sugar and fat and heated to 105 °C for about 1 minute did not result in a satisfactory product.

Claims

Claims 1. A homogeneous base composition comprising • 30-40% legume starch flour, • 15-20% fat, • 30-40% sugar and • 5-25% water, wherein the legume starch flour comprises between 40 and 70% starch, and wherein the legume starch flour has been heated for at least 10 minutes at 100°C to 110°C.

2. A homogeneous base composition comprising • 30-40% legume starch flour, • 15-20% fat, • 30-40% sugar and • 5-25% water, wherein the legume starch flour comprises between 40 and 70% starch, and wherein the legume starch flour has been heated for at least 1 minute at 100°C to 110°C in the presence of water, preferably at least 10% water.

3. Base composition according to claim 1 or 2, wherein the sugar is selected from granulated sugar, castor sugar, powdered sugar, glucose, fructose, galactose, sucrose, brown sugar, brown rice sugar, cane sugar, cane juice, coconut sugar, corn syrup, high fructose corn syrup, agave nectar, barley malt syrup, honey, maple syrup, rice syrup, turbinado sugar, palm sugar, maltodextrin, date sugar, molasses, raw sugar and artificial sweeteners (eg acesulfame potassium (AceK), aspartame, neotame, saccharin, sucralose, stevia plant sugar, sugar alcohols) or a combination thereof.

4. Base composition according to one of claims 1 to 3, wherein the fat is selected from vegetable, animal and synthetic liquid fats, preferably a vegetable fat, such as selected from soybean oil, rapeseed oil, cocoa butter, olive oil, palm oil, corn oil, grape seed oil, walnut oil, sesame oil, Brazil nut oil, coconut oil, sunflower oil, peanut oil and rice bran oil.

5. A base composition according to any one of claims 1 to 4, wherein the starch flour comprises 10-25% protein and 2-4% fiber.

6. Base composition according to one of the preceding claims, wherein the legume starch flour is selected from Glycine max- (soybean), Phaseolus- (beans), Pisum sativum- (pea), Cicer arietinum (chickpeas), Vicia faba (broad bean), Medicago sativa (alfalfa), Arachis hypogaea (peanut), Ceratonia siliqua (carob) and Trigonella foenum-graecum (fenugreek) starch, the preferred starch is Vicia faba starch.

7. A base composition according to claim 6, wherein the Vicia faba starch flour is a by-product of wet protein extraction or dry protein extraction from Vicia faba.

8. Base composition according to one of the preceding claims, further comprising flavors, spices and / or additives, preferably biological additives.

9. Base composition according to one of the preceding claims, wherein the base composition is stored at 2 to 6°C, at 10 to 18°C, or at -4 to -24°C.

10. A base composition according to any one of the preceding claims, wherein the base composition has an aw value between about 0.56 and about 0.50, preferably between about 0.55 and about 0.51, more preferably between about 0.54 and about 0.52, most preferably about 0.

53.

11. A confectionery product comprising the base composition according to any one of claims 1 to 10, wherein the product is preferably selected from bars, pralines, balls and toppings.

12. A baked product comprising the base composition according to any one of claims 1 to 10, wherein the baked product is preferably selected from cakes, bread, pastries and biscuits.

13. A process for producing a homogeneous base composition, comprising a) combining and mixing water and optionally sugar with legume starch flour, wherein the legume starch flour contains between 40-70% starch; b) heating for at least 1 minute at 100°C - 110°C, resulting in mixture b); c) optionally combining and mixing sugar with mixture b), resulting in mixture c); d) combining and mixing fat with mixture b) or mixture c), thereby forming a homogeneous base composition, comprising - 30-40% legume starch flour, - 15-20% fat, - 30-40% sugar, and - 5-25% water.

14. A process for preparing a homogeneous base composition comprising a) heating legume starch flour for at least 10 minutes at 100°C - 110°C, the legume starch flour containing between 40-70% starch, resulting in heated legume starch flour; b) combining and mixing water and optionally sugar with the heated legume starch flour from step a), resulting in mixture b); c) optionally combining and mixing sugar with mixture b), resulting in mixture c); d) combining and mixing fat with mixture b) or mixture c), thereby producing a homogeneous base composition comprising - 30-40% legume starch flour, - 15-20% fat, - 30-40% sugar, and - 5-25% water.

15. A homogeneous base composition obtainable by the process according to claim 13 or 14.

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