Methods for improving the texture and functionality of dry fractionated vegetable protein concentrate beverages

Abstract

The present invention generally relates to a method for producing a plant-based liquid, the method including dispersing triglycerides in a vegetable protein mixture, forming an emulsion, applying a heat treatment to the emulsion, and applying a shear treatment to the heat-treated emulsion to form the plant-based liquid.

Description

[Technical Field]

[0001] The present invention relates to plant-based (non-dairy) milk-replacement beverage compositions and methods for making such compositions.

[0002] [Background technology] In recent years, there has been a great increase in the demand for plant-based (non-dairy) milk substitute products. Non-dairy milk substitutes can be used in place of milk in a wide variety of applications, such as (non-)flavored beverages, as whitening agents in hot and cold beverages such as coffee, cocoa, tea, or can be added on top of cereals. Non-dairy milk substitutes can bring a variety of different flavors and provide mouthfeel, body, whitening, and smooth texture.

[0003] Consumers are seeking plant-based milk substitutes that are sustainable and offer a neutral taste, a milky appearance, a pleasant, low-viscosity texture, and the ability to cream the milk foam. However, plant-based ingredients are often associated with unpleasant flavors and off-tastes. The appearance, texture, and functionality of many plant-based products can also further limit their appeal to consumers.

[0004] Plant-based dairy substitutes are primarily produced using protein isolates from raw plant flours, which require large amounts of water and chemicals during purification. The starch and fiber present in the raw protein can also cause gelation of the product or settling of the starch and / or fiber. The gelation and / or increased viscosity of beverage products upon heat treatment results in products with an overly viscous texture, which reduces consumer appeal and reduces the product's functionality and processability. Plant-based dairy substitutes are also known to have a brown or gray color, which negatively impacts consumer appeal due to their lack of similarity to the whiteness of milk.

[0005] There is a clear need to develop new methods and recipe solutions to provide tasty, nutritious, and affordable plant-based dairy alternatives with the appealing low viscosity and visual appearance of milk.

[0006] [Summary of the Invention] The present inventors have developed a method to solve the above problems and provide superior plant-based liquid beverages.

[0007] In a first aspect, the present invention relates to a method of producing a plant-based liquid, the method comprising dispersing triglycerides in a plant protein mixture, forming an emulsion, applying a heat treatment to the emulsion, and applying a shear treatment to the heat-treated emulsion to form the plant-based liquid.

[0008] In a second aspect, the present invention relates to a plant-based liquid produced by the methods described herein.

[0009] In a third aspect, the present invention relates to the use of heat treatment followed by shear treatment to form a plant-based liquid from an emulsion containing a vegetable protein mixture. [Brief explanation of the drawings]

[0010] [Figure 1] Changes in pea concentrated milk (6.5% pea concentrate, 2.6% fat, 0.8% sucrose). A) shows microscopic DIC x 10 observations i) before UHT and ii) after UHT. B) shows the viscosity i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment. [Figure 2]Figure 1. Changes in pea concentrated milk (6.5% pea concentrate, 2.6% fat, 0.8% sucrose). A) Viscosity as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, and viscosity as a function of carbohydrate processing iii) post-UHT colloid mill and iv) pre-UHT amylase digestion. B) Viscosity as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, and viscosity as a function of carbohydrate processing iii) post-UHT colloid mill and iv) pre-UHT amylase digestion. C) Microscopic observations after UHT and colloid mill in i) and after UHT and amylase digestion in ii). [Figure 3] Changes in pea concentrated milk (6.5% pea concentrate, 2.6% fat, 0.8% sucrose). A) Protein content as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s), and ii) after direct UHT heat treatment, and carbohydrate processing iii) post-UHT colloid mill, and iv) pre-UHT amylase digestion. B) Free glucose content as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s), and ii) after direct UHT heat treatment, and carbohydrate processing iii) post-UHT colloid mill, and iv) pre-UHT amylase digestion. [Figure 4] A) Appearance of pea (PEA) reference milk after UHT, B) appearance of PEA-enzyme milk after UHT, and C) appearance of PEA-sheared milk after UHT. [Figure 5] Changes in fava bean (FABA) concentrated milk (5.8% fava bean concentrate, 2.6% fat, 0.8% sucrose). A) Viscosity as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s) and ii) after direct UHT heat treatment. B) Protein content as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s) and ii) after direct UHT heat treatment. C) Free glucose content as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s) and ii) after direct UHT heat treatment. D) Microscopic DIC x 10 of fava bean milk i) before UHT and ii) after UHT treatment. [Figure 6A] Changes in broad bean (FABA) concentrated milk (5.8% broad bean concentrate, 2.6% fat, 0.8% sucrose). A) Viscosity as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, as well as carbohydrate processing iii) pre-UHT amylase digestion and iv) post-UHT colloid mill. B) Viscosity as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, as well as carbohydrate processing iii) pre-UHT amylase digestion and iv) post-UHT colloid mill. [Figure 6B] Changes in fava bean (FABA) concentrated milk (5.8% fava bean concentrate, 2.6% fat, 0.8% sucrose). C) Microscopic observations (x10) after UHT and amylase digestion in i) and after UHT and amylase digestion with sodium ascorbate in ii). D) Microscopic observations (x10) after UHT shearing. [Figure 7] Changes in fava bean (FABA) concentrated milk (5.8% fava bean concentrate, 2.6% fat, 0.8% sucrose). A) Protein content as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s) and ii) after direct UHT heat treatment, and carbohydrate processing iii) and iv) post-UHT colloid mill and v) pre-UHT amylase digestion. B) Free glucose content as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 s) and ii) after direct UHT heat treatment, and carbohydrate processing iii) and iv) post-UHT colloid mill and v) pre-UHT amylase digestion. [Figure 8] A) Appearance of FABA reference milk after UHT. B) Appearance of FABA-enzyme milk after UHT. C) Appearance of FABA-enzyme and sodium ascorbate milk after UHT. [Figure 9] Change in colour (value*) of broad bean concentrated milk (5.8% broad bean concentrate, 0.8% sucrose, 2.6% fat) during incubation at 65°C in a steel tank as a function of i) the addition of 0.07% sodium ascorbate, ii) no addition (reference), and iii) the addition of 0.1% EDTA. [Figure 10]The change in viscosity of a chickpea concentrate solution (4.2% chickpea concentrate, 3.25% sucrose) is shown as a function of i) 0 min and ii) 2 h incubation time with the enzyme at 65°C. Also shown is the change in viscosity of a chickpea concentrate milk (4.2% chickpea concentrate, 3.25% sucrose, 3.5% fat) as a function of iii) direct UHT heat treatment (143°C, 5 s) and post-UHT colloid mill. [Figure 11A] Changes in the viscosity of fava bean concentrate milk replacer (4.15% fava bean concentrate, 3.25% sucrose, 3.5% fat) for A) C)-E). B) Lumifuge instability index for storage stability after 25 days at 25°C for C)-E) as a function of gellan content. [Figure 11B] Changes in the viscosity of fava bean concentrate milk replacer (4.15% fava bean concentrate, 3.25% sucrose, 3.5% fat) for A) C)-E). B) Lumifuge instability index for storage stability after 25 days at 25°C for C)-E) as a function of gellan content. [Figure 12] Changes in fava bean coffee creamer (0.85-2.5% fava bean concentrate, 27% sucrose, 7.5% fat) A) viscosity. B)-D) storage stability after 25 days at 25°C in the presence of 0.06% gellan and 0.06% guar gum by weight as a function of fava bean protein content (0.5-1.5% fava bean protein). [Figure 13] Changes in fava bean emulsion (4.2% fava bean concentrate, 3.5% fat) showing A) colour and B) brightness* after heating in a steel tank at 85°C as a function of sodium bisulfite addition: i) no sodium bisulfite added and ii) with 0.03% w / w sodium bisulfite added. [Figure 14] FIG. 13 is a diagram for Example 13.

[0011] [Problem to be solved by the invention] The present invention generally relates to a method for producing a plant-based liquid, the method including dispersing triglycerides in a vegetable protein mixture, forming an emulsion, applying a heat treatment to the emulsion, and applying a shear treatment to the heat-treated emulsion to form the plant-based liquid.

[0012] In particular, the present invention relates to a method for producing a plant-based liquid, the method comprising dispersing triglycerides in a plant protein mixture, the plant protein mixture being formed by dissolving dry fractionated plant protein in water, forming an emulsion, applying a heat treatment to the emulsion, and applying a shear treatment to the heat-treated emulsion to form the plant-based liquid.

[0013] Specifically, the present invention provides a method for producing a plant-based liquid, comprising the steps of: a. dissolving vegetable protein in water to form a vegetable protein mixture having a pH of 6.7 to 9, preferably 6.7 to 8; b. optionally incubating the vegetable protein mixture with an enzyme; c. optionally adding a hydrocolloid to the vegetable protein mixture; d. dispersing triglycerides in a vegetable protein mixture; e. homogenizing the vegetable protein mixture to form an emulsion; f. applying a heat treatment to the emulsion; g. applying shear to the heat-treated emulsion to form a plant-based liquid.

[0014] More specifically, the present invention provides a method for producing a plant-based liquid, comprising: a. dissolving fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.7 to 9, preferably 6.7 to 8; b. optionally incubating the vegetable protein mixture with an enzyme; c. optionally adding a hydrocolloid to the vegetable protein mixture; d. dispersing triglycerides in a vegetable protein mixture; e. homogenizing the vegetable protein mixture to form an emulsion; f. applying a heat treatment to the emulsion; g. applying shear to the heat-treated emulsion to form a plant-based liquid.

[0015] More specifically, the present invention provides a method for producing a plant-based liquid, comprising: a. dissolving dry fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.7 to 9, preferably 6.7 to 8; b. optionally incubating the vegetable protein mixture with an enzyme; c. optionally adding a hydrocolloid to the vegetable protein mixture; d. dispersing triglycerides in a vegetable protein mixture; e. homogenizing the vegetable protein mixture to form an emulsion; f. applying a heat treatment to the emulsion; g. applying shear to the heat-treated emulsion to form a plant-based liquid.

[0016] In some embodiments, between 0.5 and 20% by weight of the dry fractionated vegetable protein is dissolved to form the vegetable protein mixture. Preferably, between 1 and 10% by weight of the dry fractionated vegetable protein is dissolved to form the vegetable protein mixture.

[0017] To prevent the formation of an undesirable gray color when producing the vegetable-based liquid, additional ingredients, such as sodium ascorbate, can be added. In some embodiments, sodium ascorbate is dissolved in the vegetable protein mixture. Preferably, sodium ascorbate is dissolved in the vegetable protein mixture or emulsion before step f). In some embodiments, sodium ascorbate or a sodium ascorbate substitute may be used.

[0018] The preferred vegetable protein is a vegetable protein concentrate. Preferably, the vegetable protein source is derived from a legume source. In some embodiments, the vegetable protein source is derived from a legume source such as pea, broad bean, chickpea, or lentil, preferably broad bean.

[0019] In some embodiments, the dry-fractionated vegetable protein is air-classified vegetable protein.

[0020] In some embodiments, the dry fractionated vegetable protein has a starch fraction of less than 14% by weight on a dry basis, preferably between 5 and 14% by weight on a dry basis.

[0021] In some embodiments, the dry fractionated vegetable protein has a protein content of at least 50% by weight dry basis, or at least 60% by weight dry basis, or 50-80% by weight dry basis, or 50-70% by weight dry basis.

[0022] Additional ingredients that act as buffers and sugars can be added. In some embodiments, a phosphate source is dissolved in the vegetable protein mixture. In some embodiments, a sugar is dissolved in the vegetable protein mixture. Preferably, the phosphate source includes tricalcium phosphate and dipotassium phosphate. Preferably, the sugar is sucrose. In some embodiments, the sugar is a sucrose substitute.

[0023] The vegetable protein mixture is optionally incubated with an enzyme to reduce the liquid viscosity. In some embodiments, the vegetable protein mixture is adjusted to a pH of 7-8 before incubation with the enzyme. In some embodiments, the enzymes are amylase and glycosylate.

[0024] The vegetable protein mixture is emulsified. In some embodiments, the emulsion is formed using a two-stage high-pressure homogenizer. In some embodiments, the emulsion has a mean particle size of 0.1-1 μm for d[3,2] and 0.3-2 μm for d[4,3]. Preferably, the emulsion has a mean particle size of 0.1-0.7 μm for d[3,2] and 0.3-1 μm for d[4,3].

[0025] A heat treatment is applied to the emulsion to make it microbiologically stable and to reduce the viscosity of the emulsion, hi one embodiment, the heat treatment is ultra-high temperature treatment (UHT).

[0026] Shear is applied to the heat-treated emulsion. In some embodiments, shear is applied using a high-shear homogenizer. In some embodiments, the viscosity of the plant-based liquid after shear treatment is 10 s at 25°C. -1 The shear strength is 0.1 to 100 mPa·s, preferably less than 0.5 to 30 mPa·s, and more preferably 0.5 to 15 mPa·s at a shear rate of 100 mPa·s.

[0027] Vegetable protein mixtures are typically low in starch, hi some embodiments, the plant-based liquid comprises less than 2% by weight starch, preferably less than 1% by weight starch, more preferably less than 0.5% by weight starch.

[0028] The plant-based liquid can take several forms: In some embodiments, the plant-based liquid is a milk analog.

[0029] The present invention also provides a plant-based milk analog produced by the methods described herein.

[0030] The present invention also provides a plant-based liquid comprising a vegetable protein source, optionally a hydrocolloid, and a triglyceride.

[0031] In some embodiments, the plant-based liquid comprises sodium ascorbate or a sodium ascorbate substitute.

[0032] In some embodiments, the vegetable protein is a dry fractionated vegetable protein concentrate.

[0033] In some embodiments, the plant protein source is derived from a legume source.

[0034] In some embodiments, the vegetable protein source is derived from a legume source such as fava beans, peas, chickpeas or lentils, preferably fava beans.

[0035] In some embodiments, the plant-based liquid comprises sugar.

[0036] In some embodiments, the plant-based liquid comprises a phosphate source.

[0037] Preferably, the phosphate source comprises tricalcium phosphate and dipotassium phosphate. Preferably, the sugar is sucrose.

[0038] In some embodiments, the plant-based liquid comprises soluble coffee.

[0039] In some embodiments, the plant-based liquid has an average emulsion particle size of 0.1-1 μm for d[3,2] and 0.3-2 μm for d[4,3]. Preferably, the average emulsion particle size is 0.1-0.7 μm for d[3,2] and 0.3-1 μm for d[4,3].

[0040] In some embodiments, the plant-based liquid is -1 At a shear rate of 100 mPa·s, the viscosity is preferably 0.1 to 100 mPa·s, more preferably less than 0.5 to 30 mPa·s, and even more preferably 0.5 to 15 mPa·s.

[0041] Plant-based liquids are typically low in starch, hi some embodiments, the plant-based liquid comprises less than 2% by weight starch, preferably less than 1% by weight starch, more preferably less than 0.5% by weight starch.

[0042] The present invention also provides the use of heat treatment followed by shear treatment to produce a plant-based liquid from an emulsion containing vegetable protein and triglycerides.

[0043] In some embodiments, the vegetable protein is incubated with enzymes, preferably amylases and glycosylases.

[0044] In some embodiments, the emulsion comprises a hydrocolloid.

[0045] In some embodiments, the emulsion comprises sodium ascorbate or a sodium ascorbate substitute.

[0046] In one embodiment, the vegetable protein is a vegetable protein concentrate. Preferably, the vegetable protein is a dry-fractionated vegetable protein, such as an air-classified vegetable protein. Preferably, the vegetable protein source is derived from a legume source. In some embodiments, the vegetable protein source is derived from a legume source, such as pea, broad bean, chickpea, or lentil.

[0047] In some embodiments, the plant protein concentrate has a maximum moisture content of 8%. In some embodiments, the plant protein concentrate has a minimum protein content of 55% on a dry basis. In some embodiments, the plant protein concentrate has a minimum starch content of 4% on a dry basis. In some embodiments, the plant protein concentrate has a maximum fat content of 4% on a dry basis.

[0048] In some embodiments, the plant-based liquid comprises a sugar. Preferably, the sugar is sucrose.

[0049] In some embodiments, the emulsion average particle size is 0.1-1 μm for d[3,2] and 0.3-2 μm for d[4,3]. Preferably, the emulsion average particle size is 0.1-0.7 μm for d[3,2] and 0.3-1 μm for d[4,3].

[0050] In one embodiment, the heat treatment is ultra-high temperature treatment (UHT).

[0051] In some embodiments, the shear treatment is applied using a high-shear homogenizer. In some embodiments, the viscosity of the plant-based liquid is 0.1 to 100 mPa s, preferably less than 0.5 to 30 mPa s, and more preferably 0.5 to 15 mPa s at a shear rate of 10 s at 25°C.

[0052] In some embodiments, the plant-based liquid comprises less than 2% by weight starch, preferably less than 1% by weight starch, and more preferably less than 0.5% by weight starch.

[0053] [Mode for Carrying Out the Invention] When compositions are given herein in terms of weight %, this means weight % of the total recipe unless otherwise stated.

[0054] As used herein, "about" should be understood to refer to a number within a numerical range, e.g., within -30% to +30% of the referenced number, or within -20% to +20% of the referenced number, or within -10% to +10% of the referenced number, or within -5% to +5% of the referenced number, or within -1% to +1% of the referenced number. All numerical ranges herein should be understood to include all integers or fractions within that range. Furthermore, these numerical ranges should be interpreted as supporting claims directed to any number or subset of numbers within that range. For example, a disclosure of 45 to 55 should be interpreted as supporting ranges such as 46 to 54, 48 to 52, 49 to 51, 49.5 to 50.5, etc.

[0055] As used herein, an "analog" of a substance is considered to be similar to that substance with respect to one or more of its primary properties. As used herein, a "milk analog" is similar to milk in purpose, use, and primary nutritional characteristics. Milk analogs have similar levels of energy, protein, carbohydrates, vitamins, and minerals. Preferably, the milk analog is an analog of cow's milk.

[0056] The term "vegan" refers to an edible composition that does not contain any animal products or animal-derived products.

[0057] Vegetable protein sources such as broad beans, peas, chickpeas, lentils, cowpeas, mung beans, adzuki beans, common beans, kidney beans, navy beans or similar high carbohydrate (>30% by weight) - low fat (<15%) crops can be used.

[0058] Amylases can be used in combination with starch-degrading enzymes such as amylase, α-amylase (from any species, e.g., Bacillus amyloliquefaciens, Bacillus licheniformis, Aspergillus oryzae, Aspergillus niger), more preferably saccharifying α-amylase (e.g., from Bacillus subtilis (amylosacchariticus)), or most preferably glucoamylase (also known as amyloglucosidase, e.g., AMG 1100 BG from Novozymes).

[0059] Fat sources can include any solid fat source such as vegetable oils, animal fats, milk fats, fish oils, algae oils, sunflower oil, olive oil, canola oil, cottonseed oil, palm fat, palm stearin, palm kernel oil, corn oil, coconut oil, and / or high oleic sunflower oil, refined coconut oil, anhydrous milk fat, hydrogenated vegetable oils, tallow, lard, any nut butter / oil such as almond butter, peanut butter, walnut butter, cashew butter, and / or hydrogenated or partially hydrogenated fats. Preferably, the fat source is a plant-based fat source, for example, any solid fat source such as vegetable oil, algae oil, sunflower oil, olive oil, canola oil, cottonseed oil, palm fat, palm stearin, palm kernel oil, corn oil, coconut oil, and / or high oleic sunflower oil, refined coconut oil, anhydrous milk fat, hydrogenated vegetable oil, any nut butter / oil such as almond butter, peanut butter, walnut butter, cashew butter, and / or hydrogenated or partially hydrogenated fats.

[0060] Sodium ascorbate substitutes include vitamin C, sodium ascorbate, calcium ascorbate, vitamin C palmitate, vitamin C-rich fruit juices (≥ 500 mg vitamin C per 100 mL), acerola extract, sodium bisulfite, iodine, potassium iodide, sorbic acid, potassium sorbate, sodium sulfite, sodium bisulfite, and sulfite derivatives such as sodium metabisulfite, potassium metabisulfite, calcium sulfite, and calcium bisulfite.

[0061] Buffer substitutes: dipotassium phosphate, trisodium citrate, tripotassium citrate, tripotassium phosphate, sodium bicarbonate, baking soda, sodium bicarbonate, disodium phosphate, trisodium phosphate, monopotassium phosphate, citric acid, lemon juice.

[0062] Calcium sources include tricalcium phosphate, calcium carbonate, calcium glycerol phosphate, and calcium citrate.

[0063] Sucrose substitutes include cane sugar, beet sugar, glucose syrup, maltodextrin, honey, and other natural sugar syrups such as agave. Preferably, the sucrose substitute is glucose syrup.

[0064] By hydrocolloid, stabilizers based on (high or low acetyl) gellan, guar gum, (high or low methoxy) pectin, locust bean gum, alginate, carrageenan, carboxymethylcellulose, microcrystalline cellulose, curdlan, or xanthan gum can be used, etc. In one embodiment, the hydrocolloid is gellan.

[0065] The vegetable protein mixture is emulsified. In some embodiments, the emulsion is formed using a two-stage high-pressure homogenizer. In some embodiments, the fat emulsion has an average particle size of 0.1-1 μm for d[3,2] and 0.3-2 μm for d[4,3], preferably 0.1-0.7 μm for d[3,2] and 0.3-1 μm for d[4,3].

[0066] The pasteurization heat treatment may be performed at a temperature in the range of 60°C to 100°C for 1 second to 300 seconds.

[0067] Heat treatment, for example direct and indirect UHT heat treatment, may be in the range of 110°C to 150°C for 3 seconds to 60 seconds, preferably the heat treatment is an indirect heat treatment.

[0068] The thermal process to which this product is subjected, retort heat treatment, shall be designed to provide a lethality (Fo) in the range of 5.0 to 15 minutes (or more), but in no case less than 3.0 minutes. Based on the establishment of a ramp-up time (CUT) to reach a specified minimum temperature under retort, the time and temperature range that can meet the lethality range in the sterilization process is 119 to 125°C and 7 to 25 minutes. CUT and sterilization times will be established by the competent heat processing authority.

[0069] The vegetable protein mixture typically contains, on a dry weight basis, up to 20% by weight starch, preferably 2-14% by weight, and up to 20% by weight fiber, preferably 6-18% by weight.

[0070] Legumes are plants of the Fabaceae (or Leguminosae) family and the seeds (also called pulses) of such plants. Legumes are agriculturally produced primarily for human consumption, for livestock feed and silage, and as green manure to strengthen the soil. As used herein, the term "legume" can include peas, broad beans, chickpeas, lentils, kidney beans, white beans, mung beans, haricot beans, lima beans, butter beans, adzuki beans, moong beans, golden gram, green gram, black gram, woolly beans, scarlet beans, rice beans, garbanzo beans, cranberry beans, lima beans, green peas, snow peas, snap peas, split peas, and black beans.

[0071] The faba bean (Vicia faba), also known in culinary terms as broad bean, fava bean, faba bean, or faba, is a species of flowering plant in the pea and legume families (Fabaceae).

[0072] The following examples illustrate, by way of example and not by way of limitation, various embodiments of the present invention.

[0073] [Example] Example 1 Preparation of control pea-based liquid Ingredion Pea Concentrate-Vitessence Pulse 1550 was used as the pea protein source. According to the manufacturer, this protein source is a 100% pea protein powder derived from the dehulled split yellow pea cotyledons of the pea plant (Pisum sativum). The powder has a maximum moisture content of 8%, a minimum protein content of 55% (dry basis), a minimum starch content of 4% (dry basis), and a maximum fat content of 4% (dry basis).

[0074] 4.3 kg of pea protein concentrate was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure complete dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 1.7 kg of oil was then added to the mixture, and the final volume was adjusted to 65 liters. The oil was then coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 1 was then created by passing the mixture through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressures of 400 bar / 80 bar). The product was rendered microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. The resulting product was cream-colored, showed a significant increase in viscosity / texture (Figure 1B-ii), and settled over a period of time (Figure 4A). Since milk is known to have a relatively low viscosity texture, the dramatic thickening of the product during UHT heat treatment poses a significant disadvantage to consumers wanting dairy-alternative beverages.

[0075] Example 2 Effect of enzyme treatment on viscosity reduction of pea-based liquids. To counter this thickening, the inventors discovered that the use of enzyme treatment can surprisingly reduce the viscosity of the product. A low-viscosity pea milk product using enzyme treatment was produced as follows: 4.3 kg of pea protein concentrate (Ingredion vitessence 1550) was dissolved in 56.3 kg of water at 50°C with stirring, and 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 52 grams of amylase (BAN480 or BAN800) and 13 grams of glycosylate (AMG 1100) were dissolved in the pea concentrate mixture. The mixture was then incubated at 65°C for 2 hours. Next, 1.7 kg of oil was added to the mixture, and the final volume was adjusted to 65 liters. The oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion, shown in the micrograph in Figure 2B, was then created by passing it through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressures of 400 bar / 80 bar). The product was rendered microbiologically stable by heat treatment using ultra-high temperature treatment (UHT) at 143°C for 5 seconds. The resulting product was cream-colored, had a much lower viscosity / texture compared to the reference product (Figure 2A), and settled over a period of time (Figure 4B). Analysis of free glucose in the product before and after enzyme treatment revealed a small increase in free glucose, indicating the conversion of starch to glucose (Figure 3B). It is surprising that the final product contained such a small amount of starch, only 0.4%. For such a liquid product, the enzyme treatment at 25°C for 10 seconds resulted in a significant increase in the free glucose content. -1 Starch concentrations of greater than 1 wt. % are typically required to increase the viscosity to 40 mPa.s at 2000 kJ / min. It is unexpected that hydrolysis of such a small amount of starch would result in such a significant viscosity reduction.

[0076] Example 3 Effect of shear treatment on viscosity reduction of pea-based liquids The inventors surprisingly discovered that the viscosity of the product can also be reduced by using thermomechanical processing. A low-viscosity pea dairy product using post-UHT high shear was produced as follows: 4.3 kg of pea protein concentrate (Ingredion Vitessence 1550) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 1.7 kg of oil was then added to the mixture, and the final volume was adjusted to 65 liters. The oil was then coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph of Figure 2B was then produced by passing the mixture through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressure of 400 bar / 80 bar). The product was rendered microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. It was then passed through a rotor-stator homogenizer (Silverson Verso—1.6 mm circular mesh, two-stage) located immediately after the UHT cooling tube and before the filling station. The resulting product was cream-colored and had a much lower viscosity / texture compared to the reference product (Figure 2A), and it settled over a period of time (Figure 4C). Analysis of free glucose in the product before and after enzyme treatment revealed no change in free glucose, indicating no conversion of starch to glucose (Figure 3B). It is surprising that such mechanical treatment can reduce the viscosity of the product. Pre-homogenization of the product before UHT using a high-shear homogenizer resulted in a product with a lower viscosity (Example 1), and viscosity reduction was only observed when shear was applied after UHT.

[0077] Example 4 Reference: Manufacturing of broad bean dairy products Ingredion FABA Concentrate-Vitessence Pulse 3600 or 3602 was used as the faba source. According to the manufacturer, this product is a 100% faba protein powder derived from the dehulled split cotyledons of the faba bean (Vicia faba). The powder has a maximum moisture content of 9%, a minimum protein content of 60% (dry basis), a minimum starch content of 4% (dry basis), and a maximum fat content of 4% (dry basis).

[0078] 3.8 kg of fava bean protein concentrate was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 1.7 kg of oil was then added to the mixture, and the final volume was adjusted to 65 liters. The oil was then coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 5D was then created by passing the mixture through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressure of 400 bar / 80 bar). The product was rendered microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. The resulting product was light grey in colour (Figure 8A), had a significant increase in viscosity / texture (Figure 5A) and settled over a period of time (Figure 8A).

[0079] Example 5: Effect of enzyme treatment on viscosity reduction of broad bean dairy products 3.8 kg of fava bean protein concentrate (Ingredion Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 52 grams of amylase (BAN480 or BAN800) and 13 grams of glycosylate (AMG 1100) were dissolved in the pea concentrate mixture. The mixture was incubated at 65°C for 2 hours. 1.7 kg of oil was then added to the mixture, followed by a final volume of 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion, shown in the micrograph of Figure 6C i), was then produced by passing it through a two-stage high-pressure homogenizer (400 bar / 80 bar single-stage / double-stage homogenization pressure). The product was rendered microbiologically stable by heat treatment using ultra-high temperature treatment (UHT) at 143°C for 5 seconds. The resulting product had a much lower viscosity / texture compared to the reference product (Figures 6A and 6B), was creamy dark gray in color (Figure 8B), and settled over a period of time. Analysis of the free glucose in the product before and after enzyme treatment revealed a small increase in free glucose, indicating the conversion of starch to glucose (Figure 7B). It is surprising that the final product contains such a small amount of starch, ≤0.5%. For such a liquid product, the enzyme treatment at 25°C for 10 seconds resulted in a significant increase in the free glucose content. -1 Starch concentrations of greater than 1 wt. % are typically required to increase the viscosity to 50 mPa.s at 2000 kJ / min. It is unexpected that hydrolysis of such a small amount of starch would result in such a significant viscosity reduction.

[0080] Example 6: Effect of enzyme treatment + EDTA on broad bean dairy products 3.8 kg of FABA bean protein concentrate (Ingredion Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, 50 grams of sodium ethylenediaminetetraacetate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 52 grams of amylase (BAN480 or BAN800) and 13 grams of glycosylate (AMG1100) were dissolved in the fava bean concentrate mixture. The mixture was incubated at 65°C for 2 hours. 1.7 kg of oil was then added to the mixture, and the final volume was adjusted to 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion was then made by passing it through a two-stage high-pressure homogenizer (400 bar / 80 bar single-stage / double-stage homogenization pressure). The product was made microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. It is surprising that the final product remains intensely gray in color, despite the addition of EDTA to chelate the iron and avoid the formation of iron-tannate complexes (Figure 9iv).

[0081] Example 7: Effect of enzyme treatment plus sodium ascorbate in broad bean dairy products 3.8 kg of FABA pea protein concentrate (Ingredion Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, 45 grams of sodium ascorbate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure full dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 52 grams of amylase (BAN480 or BAN800) and 13 grams of glycosylate (AMG1100) were dissolved in the pea concentrate mixture. The mixture was incubated at 65°C for 2 hours. 1.7 kg of oil was then added to the mixture, and the final volume was adjusted to 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion, shown in the micrograph of Figure 6C ii), was then produced by passing it through a two-stage high-pressure homogenizer (400 bar / 80 bar first-stage / second-stage homogenization pressure). The product was rendered microbiologically stable by heat treatment using ultra-high temperature treatment (UHT) at 143°C for 5 seconds. The resulting product was cream-colored (Figure 8C) and had a much lower viscosity / texture compared to the reference product (Figure 6A), which settled over a period of time (Figure 8C). Analysis of free glucose in the product before and after enzyme treatment revealed a significant increase in free glucose, indicating the conversion of starch to glucose (Figures 7A and 7B). It is surprising that the final product has a cream color with no evidence of an off-white cast. Sodium ascorbate is the best chelator of iron. 5 It is quite surprising that the CIE L chromatogram shows superior performance compared to EDTA, which is widely known as EDTA. * a * b * Discoloration of the fava bean milk samples was assessed by analyzing the brightness using a colorimeter (Figure 9).

[0082] Example 8: Color Stability Effect of Sodium Bisulfite as an Alternative to Sodium Ascorbate 250 g of broad bean protein concentrate (Ingredion Vitessence 3600) was dissolved in 5.54 kg of water at 50°C while stirring. The protein solution was divided into two batches. In batch 1, 105 g of sunflower oil was added under stirring. In batch 2, 105 g of sunflower oil and 0.9 g of sodium bisulfite were added under stirring. The pH of both mixtures was then adjusted to pH 7.5 with 1 M NaOH. A fine emulsion was then created by passing both mixtures through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressure of 400 bar / 80 bar). The resulting two emulsions were heated to 85°C in a steel tank for 30 minutes. The resulting products differed in color after the heating process. The batch without sodium bisulfite turned light gray, while the batch with sodium bisulfite remained light beige (Figure 13). CIE L * a * b * The discoloration of the fava bean emulsion samples was evaluated by analyzing the brightness using a colorimeter and comparing emulsions with and without added sodium bisulfite. This evaluation shows that sodium bisulfite prevents gray color formation under the same processing conditions. Therefore, the use of a reducing agent such as sodium ascorbate or sodium bisulfite prevents the oxidation of iron present in the fava bean concentrate and limits the complexation of iron with tannins under these conditions.

[0083] Example 9: Viscosity reduction of FABA milk by shear treatment 3.8 kg of FABA bean protein concentrate (Ingredion Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 grams of tricalcium phosphate, 100 grams of dipotassium phosphate, 2 kg of sucrose, and 45 grams of sodium ascorbate were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 1.7 kg of oil was then added to the mixture, and the final volume was brought to 65 liters. The oil was then coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 6D was then created by passing the mixture through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressure of 400 bar / 80 bar). The product was rendered microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. The product was then passed through a rotor-stator homogenizer (Silverson Verso—1.6 mm circular mesh, two-stage) placed immediately after the UHT cooling tube and before the filling station. The resulting product was cream-colored, had a much lower viscosity / texture compared to the reference product (Figures 6A and 6B), and settled over a period of time (Figure 8D). Analysis of free glucose in the product before and after enzyme treatment revealed no change in free glucose, indicating no conversion of starch to glucose (Figure 7B). It is surprising that such mechanical treatment can reduce the viscosity of the product. Pre-homogenization of the product before UHT using a high-shear homogenizer resulted in a product with a lower viscosity (Example 1). There was a decrease in viscosity only when shear was applied after UHT.

[0084] Example 10: High shear after UHT treatment of chickpea-based milk 1.46 kg of chickpea protein concentrate (Innovopro-CP-Pro-70, containing approximately 69% protein by weight) was dissolved in 30.30 kg of water at 50°C with stirring, to which 126 grams of tricalcium phosphate, 56 grams of dipotassium phosphate, and 1.14 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure complete dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 28 grams of amylase (BAN480 or BAN800) and 7 grams of glycosylate (AMG1100) were dissolved in the chickpea concentrate mixture. The mixture was incubated at 65°C for 2 hours, which showed a clear decrease in the viscosity of the protein solution between 0 and 2 hours of incubation (Figure 10A). 1.26 kg of oil was then added to the mixture, and the final volume was brought to 35 liters. The oil was then coarsely dispersed using a rotor-stator mixer. A fine emulsion was then created by passing it through a two-stage high-pressure homogenizer (400 bar / 80 bar single-stage / double-stage homogenization pressure). The product was made microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. The product was then passed through a rotor-stator homogenizer (Silverson Verso - 1.6 mm circular mesh, two-stage) located immediately after the UHT cooling line and before the filling station. The resulting product was cream-colored (Figure 10B) and showed no increase in viscosity after UHT (Figure 10A).

[0085] Example 11: Effect of hydrocolloids on enzyme treatment plus sodium ascorbate in broad bean dairy product with 2.2% protein 2.7 kg of FABA bean protein concentrate (Ingredion Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 192 grams of dipotassium phosphate, 45 grams of sodium ascorbate, and 2 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure complete dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 52 grams of amylase (BAN480 or BAN800) and 13 grams of glycosylate (AMG1100) were dissolved in the fava bean concentrate mixture. The mixture was incubated at 65°C for 2 hours. 38 to 78 grams of high-acetyl gellan (DSM ND-103B) was added to the mixture with stirring using a rotor-stator mixer. 1.7 kg of oil was added to the mixture to a final volume of 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. A fine emulsion was then created by passing it through a two-stage high-pressure homogenizer (400 bar / 80 bar single-stage / double-stage homogenization pressure). The product was made microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143 °C for 5 seconds. The viscosity of the final product systematically increased with gellan content (Figure 11A), particularly at moderate shear rates (10 s ), which are associated with producing an appealing product mouthfeel. -1 The gellan concentrations above 0.06 wt.% consistently had much lower viscosity / texture compared to the reference product (Figure 5A). Importantly, the resulting products had excellent creaming / settling stability over time as measured by a Lumisizer accelerated shelf-life tester (Figure 11B). Products containing greater than 0.06 wt.% gellan were observed to not settle over 25 days at 25°C (Figures 11C-11E).

[0086] Example 12: Effect of Protein and Enzyme Treatment + Sodium Ascorbate in Broad Bean Creamer Products Containing 0.06% Guar and 0.06% Gellan Gum 0.5 kg to 1.5 kg of FABA bean protein concentrate (Ingredient Vitessence 3600 or 3602) was dissolved in 38.4 to 37.4 kg of water at 50°C with stirring, to which 180 grams of dipotassium phosphate, 120 grams of trisodium citrate, 42 grams of sodium ascorbate, and 16 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure sufficient dissolution. The pH of the mixture was then adjusted to 7.5 with 1 M NaOH. 7 to 21 grams of amylase (BAN480 or BAN800) and 1.7 to 5 grams of glycosylate (AMG1100) were dissolved in the fava bean concentrate mixture. The mixture was incubated at 65°C for 2 hours. 36 g of high acetyl gellan (DSM ND-103B) and 36 grams of guar gum (Cargill, Viscogum MP41230) were added to the mixture under stirring using a rotor-stator mixer. 4.5 kg of oil was then added to the mixture to a final volume of 60 liters, and the oil was coarsely dispersed using a rotor-stator mixer. A fine emulsion was then created by passing it through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressures of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143°C for 5 seconds. The viscosity of the final product was controlled, particularly at moderate shear rates (10 s ), which are relevant for producing an appealing product mouthfeel. -1 The viscosity / texture was much lower (Figure 12A) compared to the reference product (Figure 5A). -1 At low shear rates below 10s, the viscosity appears to be higher with decreasing protein content. -1 No significant differences were observed above medium and high shear rates. The product exhibited a creamy color and was observed to exhibit no settling or creaming over 25 days at 25°C (Figures 12B-12D).

[0087] Example 13: Effect of Coffee Addition in Broad Bean Dairy on RTD Broad Bean Latte 0.5 kg to 2.0 kg of FABA bean protein concentrate (Ingredient Vitessence 3600 or 3602) was dissolved in 43 kg of water at 50°C with stirring, to which 200 grams of dipotassium phosphate, 40 grams of sodium ascorbate, 100 grams of trisodium citrate, and 2.5 kg of sucrose were added. The mixture was mixed at 50°C for 30 minutes to ensure complete dissolution. The pH of the mixture was then adjusted to 7.3 with 1 M NaOH. 52 grams of amylase (BAN480 or BAN800) and 13 grams of glycosylate (AMG1100) were dissolved in the fava bean concentrate mixture. The mixture was incubated at 65°C for 2 hours. 40 to 80 grams of high-acetyl gellan (DSM ND-103B) was added to the mixture with stirring using a rotor-stator mixer. 1.0 kg to 1.4 kg of oil and 500 g to 750 g of soluble coffee were added to the mixture, and the final volume was adjusted to 50 liters with 1 M NaOH to pH 7.3. The oil was coarsely dispersed using a rotor-stator mixer. A fine emulsion was then created by passing it through a two-stage high-pressure homogenizer (single-stage / two-stage homogenization pressures of 350 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature processing (UHT) at 143 °C for 5 seconds. The viscosity of the final coffee broad bean milk product was controlled by the moderate shear rate (10 s ), which is particularly relevant for producing an appealing product mouthfeel. -1 The acidity of the broad bean milk blended with soluble coffee was very good (>0.10 wt%), similar to that of the broad bean milk itself (Figure 14B). Broad bean milk blended with soluble coffee exhibited very good acid stability without emulsion flocculation (Figure 14A), making it suitable for creating appealing ready-to-drink dairy-replacement coffee mixes. Products with added gellan at levels above 0.10 wt% were observed not to settle or cream over a 4-week period at 38°C (Figure 14C).

Claims

1. 1. A method for producing a plant-based liquid, comprising: a. dissolving 0.5-20% by weight of dry fractionated vegetable protein in water to form a vegetable protein mixture having a pH of 6.7-9; b. Optionally, incubating the vegetable protein mixture with an enzyme; c. Optionally, adding a hydrocolloid to the vegetable protein mixture; d. dispersing triglycerides in the vegetable protein mixture; e. homogenizing the vegetable protein mixture to form an emulsion; f. applying a heat treatment to the emulsion; g. applying shear to the heat-treated emulsion to form a plant-based liquid; A method comprising:

2. 10. The method of claim 1, wherein sodium ascorbate is dissolved in the vegetable protein mixture or emulsion prior to step f).

3. 3. The method of claim 1 or 2, wherein the vegetable protein source is derived from a legume source such as pea, broad bean, chickpea or lentil.

4. 4. The method of any one of claims 1 to 3, wherein the dry-fractionated vegetable protein is an air-classified vegetable protein source.

5. 5. The method of any one of claims 1 to 4, wherein a phosphate source and sugars are dissolved in the vegetable protein mixture, the phosphate source comprising tricalcium phosphate and dipotassium phosphate.

6. 6. The method of any one of claims 1 to 5, wherein the vegetable protein mixture is adjusted to a pH of 7 to 8 before incubation with the enzyme.

7. The method according to any one of claims 1 to 6, wherein the enzymes are amylase and amyloglucosidase.

8. The method of any one of claims 1 to 7, wherein the emulsion is formed using a two-stage high-pressure homogenizer.

9. 9. The method of any one of claims 1 to 8, wherein the emulsion has a mean particle size of 0.1 to 1 μm for d[3,2] and 0.3 to 2 μm for d[4,3].

10. The method of any one of claims 1 to 9, wherein the shear treatment is applied using a high shear homogenizer.

11. The viscosity of the plant-based liquid after shear treatment is 10 s at 25°C. －１ 11. The method of claim 1, wherein the viscosity is 0.5 to 30 mPa.s at a shear rate of 0.5 to 30 mPa.s.

12. 12. The method of any one of claims 1 to 11, wherein the plant-based liquid comprises less than 2% by weight of starch.

13. The method according to any one of claims 1 to 12, wherein the plant-based liquid is a milk analogue.

14. 1. Use of a heat treatment followed by a shear treatment to produce a plant-based liquid from an emulsion comprising a vegetable protein and triglycerides, wherein the vegetable protein is a dry fractionated vegetable protein.

Images