Reducing astringency in plant protein-based beverages

Abstract

The present invention relates to a vegetable protein-based beverage comprising oat bran or an oat bran extract, wherein the oat bran or oat bran extract constitutes 0.1% to 6% of the total solids in the vegetable protein-based beverage on a dry basis, and wherein at least 15% of the solids provided by the oat bran or oat bran extract on a dry basis are beta-glucan.

Description

[Technical Field]

[0001] [Background technology] Some protein-based beverages, either due to their high protein content or the composition of their raw materials, e.g., plant-based proteins, suffer from a sensory defect of astringency or dry mouthfeel, which is hypothesized to result from depletion of the lubricating salivary film due to salivary protein aggregation or physical removal of the protein aggregates by abrasion.

[0002] It has been proven that thickening beverages by using hydrocolloids, such as carboxymethylcellulose, pectin, and guar gum, can reduce perceived astringency.However, this effect is limited, especially because the viscosity of the beverage remains in a low range.In addition, most hydrocolloid thickeners are not recognized as clean label, and may be rejected by consumers.

[0003] There is a clear need to develop non-astringent plant-based beverages that are clean label and therefore better perceived among consumers.

[0004] [Summary of the Invention] The present invention relates to the use of oat bran or beta-glucan-rich oat bran extract to reduce the perception of dry mouthfeel. This extract, used at very low concentrations (less than 0.2%), significantly reduces the perception of astringency compared to gum when used at comparable bulk viscosity levels. The extensional rheological properties of oat bran extract mimic those of saliva, and therefore can restore lubricity even in the presence of astringent compounds.

[0005] Embodiments of the present invention FIELD OF THE INVENTION The present invention relates generally to vegetable protein-based beverages containing oat bran or oat bran extract.

[0006] In one embodiment, the plant protein based beverage comprises 0.3% to 0.5% by weight of oat bran.

[0007] In one embodiment, the oat bran or oat bran extract comprises 10% to 35% of the total solids in the plant protein-based beverage on a dry basis.

[0008] In one embodiment, the oat bran or oat bran extract comprises 20% to 35% of the total solids in the plant protein-based beverage on a dry basis.

[0009] In one embodiment, the oat bran or oat bran extract comprises 15% to 35% of the total solids in the plant protein-based beverage on a dry basis.

[0010] In one embodiment, the oat bran or oat bran extract comprises 10% to 35% of the total solids in the plant protein-based beverage on a dry basis.

[0011] In one embodiment, the oat bran or oat bran extract comprises less than 6% of the total solids in the plant protein-based beverage on a dry basis.

[0012] In one embodiment, the oat bran or oat bran extract constitutes less than 6% of the total solids in the plant protein-based beverage on a dry basis, and at least 15% of the solids provided by the oat bran or oat bran extract on a dry basis are beta-glucan.

[0013] In one embodiment, the oat bran or oat bran extract constitutes 0.1% or more of the total solids in the plant protein-based beverage on a dry basis, and at least 15% of the solids provided by the oat bran or oat bran extract on a dry basis are beta-glucan.

[0014] In one embodiment, the oat bran or oat bran extract comprises 0.1% to 6% of the total solids in the plant protein-based beverage on a dry basis.

[0015] In one embodiment, when the plant protein-based beverage includes oat bran, the oat bran comprises 1% to 5% of the total solids in the plant protein-based beverage on a dry basis. Preferably, the oat bran comprises about 3% of the total solids in the plant protein-based beverage on a dry basis.

[0016] In one embodiment, up to 50% of the solids provided by the oat bran are beta-glucan. In one embodiment, 25% to 35% of the solids provided by the oat bran are beta-glucan. In one embodiment, at least 28% of the solids provided by the oat bran are beta-glucan.

[0017] In one embodiment, the oat bran extract comprises 1% to 5% of the total solids in the plant protein-based beverage on a dry basis. Preferably, the oat bran extract comprises about 3%, or 3% to 5% of the total solids in the plant protein-based beverage on a dry basis.

[0018] In one embodiment, the plant protein based beverage comprises less than 6% plant protein by weight.

[0019] In one embodiment, the plant protein based beverage comprises less than 4% plant protein by weight.

[0020] For example, if a pea protein isolate has a protein content of 80%, then a plant-based beverage containing 4.5% by weight of pea protein isolate will have a protein content of 3.6%.

[0021] In one embodiment, the plant protein based beverage comprises about 3.6% plant protein by weight.

[0022] In one embodiment, the plant protein based beverage comprises less than 2.5% plant protein by weight.

[0023] In one embodiment, the vegetable protein based beverage comprises between 0.5% and 6% by weight of vegetable protein, or between 0.5% and 4% by weight, or between 0.5% and 2.5% by weight.

[0024] In one embodiment, this weight percent amount of vegetable protein does not include vegetable protein provided by oat bran or oat bran extract.

[0025] In one embodiment, the oat bran is solubilized in a plant protein-based beverage.

[0026] In one embodiment, the vegetable protein is pea protein. In one embodiment, the vegetable protein is fava protein. In one embodiment, the vegetable protein is soy protein. In one embodiment, the vegetable protein is vegetable protein isolate. In one embodiment, the vegetable protein is pea protein isolate.

[0027] In one embodiment, the plant protein based beverage comprises pea protein isolate and oat bran extract, for example, about 3.6% pea protein by weight on a dry basis and about 3% oat bran extract by weight on a dry basis.

[0028] In one embodiment, the oat bran extract solids contain at least 15% beta-glucan on a dry basis. In one embodiment, the oat bran extract solids contain 25% to 50% beta-glucan on a dry basis. In one embodiment, the oat bran extract solids contain 40% to 50% beta-glucan on a dry basis. Preferably, the oat bran extract solids contain up to 50% beta-glucan on a dry basis.

[0029] In one embodiment, the plant protein based beverage is vegan. In one embodiment, the beverage is gum-free, preferably the beverage is gellan gum, pectin, or xanthan gum-free. In one embodiment, the beverage is vegan and gum-free.

[0030] In one embodiment, the plant protein based beverage further comprises an oil, preferably up to about 4% oil by weight on a dry basis.

[0031] In one embodiment, the plant protein based beverage comprises about 2.5% by weight of sunflower oil.

[0032] In one embodiment, the plant protein-based beverage comprises 0.5% to 3.5% sugars by weight on a dry basis, hi one embodiment, the plant protein-based beverage comprises up to about 3.5% sugars by weight on a dry basis, for example, about 0.8% brown sugar by weight on a dry basis.

[0033] In one embodiment, the plant protein based beverage comprises a flavoring agent.

[0034] In one embodiment, the plant protein based beverage comprises up to 1% gum by weight, for example about 0.15% gum by weight.

[0035] In one embodiment, the plant protein based beverage comprises demineralized water.

[0036] In one embodiment, the plant protein-based beverage comprises about 0.22% by weight of Ca(OH)2 and a phosphate to calcium mass ratio of about 1.3.

[0037] In one embodiment, the plant protein based beverage comprises about 5.1% isomaltulose by weight.

[0038] In one embodiment, the plant protein based beverage comprises about 0.12% by weight of monopotassium phosphate.

[0039] In one embodiment, the plant protein based beverage comprises about 0.35% by weight calcium carbonate.

[0040] The present invention provides a method for preparing an oat bran extract, comprising the steps of: a. solubilization of oat bran in water, e.g. demineralized water; b. A centrifugation step of the insoluble components; c. Separating the supernatant from the insoluble components, the supernatant being an oat bran extract; The present invention further relates to a method, including:

[0041] In one embodiment, the temperature of the water is at least 60°C, for example about 65°C.

[0042] In one embodiment, the beverage is prepared by hydrating a vegetable protein isolate in water.

[0043] In one embodiment, the beverage is prepared by homogenization and pasteurization.

[0044] In one embodiment, the oat bran extract is added after pasteurization.

[0045] In one embodiment, the oat bran is added when the vegetable protein isolate is hydrated in water.

[0046] The present invention further relates to a method for preparing a plant protein-based beverage comprising an oat bran extract, wherein the oat bran extract constitutes less than 6% of the total solids in the plant protein-based beverage on a dry basis.

[0047] In one embodiment, the oat bran extract comprises less than 6% of the total solids in the plant protein-based beverage on a dry basis, and at least 15% of the solids provided by the oat bran extract on a dry basis are beta-glucan.

[0048] In one embodiment, the method comprises adding sunflower oil and gum and stirring.

[0049] In one embodiment, the method comprises homogenizing in a two-stage homogenizer, for example at a pressure of 250 / 50 bar.

[0050] In one embodiment, the method includes a pasteurization step, for example, at about 95°C for about 15 minutes. Preferably, if oat bran extract is used, the oat bran extract is added after pasteurization. Preferably, if oat bran is used, the oat bran is added together with the vegetable protein isolate during the hydration step.

[0051] In one embodiment, the oat bran or oat bran extract constitutes 0.1% or more of the total solids in the plant protein-based beverage on a dry basis, and at least 15% of the solids provided by the oat bran or oat bran extract on a dry basis are beta-glucan.

[0052] In one embodiment, the oat bran or oat bran extract comprises 0.1% to 6% of the total solids in the plant protein-based beverage on a dry basis.

[0053] In one embodiment, the oat bran extract is made by a method according to the present invention.

[0054] In one embodiment, the plant protein based beverage comprises less than 6% plant protein by weight.

[0055] In one embodiment, the plant protein based beverage comprises less than 4% plant protein by weight.

[0056] In one embodiment, the plant protein based beverage comprises about 3.6% plant protein by weight.

[0057] In one embodiment, the plant protein based beverage comprises less than 2.5% plant protein by weight.

[0058] In one embodiment, the plant protein based beverage comprises between 1% and 6% plant protein by weight.

[0059] In one embodiment, the vegetable protein is pea protein. In one embodiment, the vegetable protein is fava protein. In one embodiment, the vegetable protein is soy protein. In one embodiment, the vegetable protein is vegetable protein isolate. In one embodiment, the vegetable protein is pea protein isolate.

[0060] In one embodiment, the plant protein based beverage comprises pea protein isolate and oat bran extract, for example, about 3.6% pea protein by weight on a dry basis and about 3% oat bran extract by weight on a dry basis.

[0061] In one embodiment, the oat bran extract solids contain at least 15% beta-glucan on a dry basis. Preferably, the oat bran extract solids contain up to 50% beta-glucan on a dry basis.

[0062] In one embodiment, the plant protein based beverage is vegan. In one embodiment, the beverage is gum-free, preferably the beverage is gellan gum, pectin, or xanthan gum-free. In one embodiment, the beverage is vegan and gum-free.

[0063] In one embodiment, the plant protein based beverage further comprises an oil, preferably up to about 4% oil by weight on a dry basis.

[0064] In one embodiment, the plant protein based beverage comprises about 2.5% by weight of sunflower oil.

[0065] In one embodiment, the plant protein based beverage comprises up to about 3.5% sugar by weight on a dry basis, for example about 0.8% brown sugar by weight on a dry basis.

[0066] In one embodiment, the plant protein based beverage comprises a flavoring agent.

[0067] In one embodiment, the plant protein based beverage comprises up to 1% gum by weight, for example about 0.15% gum by weight.

[0068] In one embodiment, the plant protein-based beverage comprises about 0.22% by weight of Ca(OH)2 and a phosphate to calcium mass ratio of about 1.3.

[0069] In one embodiment, the plant protein based beverage comprises about 5.1% isomaltulose by weight.

[0070] In one embodiment, the plant protein based beverage comprises about 0.12% by weight of monopotassium phosphate.

[0071] In one embodiment, the plant protein based beverage comprises about 0.35% by weight calcium carbonate.

[0072] In one embodiment, at least 50% of the solids provided by the oat bran extract on a dry basis is beta-glucan.

[0073] The present invention further relates to the use of oat bran or an oat bran extract for reducing the lingering astringency in vegetable protein-based beverages, preferably pea protein-based beverages.

[0074] The present invention further relates to the use of oat bran or an oat bran extract for increasing body perception in a plant protein based beverage, preferably a pea protein based beverage. [Brief explanation of the drawings]

[0075] [Figure 1] Figure 1 shows the filament diameter over time using CaBER and bulk viscosity versus shear using a rheometer. [Figure 2] Figure 2 shows the flow viscosity profiles of samples tested by a sensory panel using the double gap geometry on an Anton Paar rheometer. [Figure 3] Figure 3 shows the sensory scores of the trained panel (N=10). Different significant letters indicate significant differences between samples (Duncan, P<0.05). [Figure 4] Figure 4 shows the sensory scores of the trained panel (N=10). Asterisks indicate significant differences between samples (Duncan, P<0.05). [Figure 5] FIG. 5 shows the flow viscosity profiles from an Anton Paar rheometer in double gap configuration of the samples tested by the sensory panel. [Figure 6] Figure 6 shows the mean sensory scores (N=12) of pea-based beverages supplemented with different amounts of oat bran extract. Different letters indicate significant differences between samples (Duncan, P<0.05). [Figure 7] FIG. 7 shows the flow viscosity profiles from an Anton Paar rheometer in double gap configuration of the samples tested by the sensory panel. [Figure 8] FIG. 8 shows filament diameter over time by CaBER. [Figure 9] 9 shows the sensory scores of plant-based beverages containing oat bran produced using UHT processing at pilot plant scale. The sensory scores show that increasing the concentration of oat bran results in a decrease in the perception of astringency (PE-astringency) as well as an increase in the perception of mouth-coating.

[0076] [Mode for Carrying Out the Invention] All percentages stated herein are by weight of the total composition unless otherwise stated.

[0077] As used herein, "about," "approximately," and "substantially" are understood to refer to numbers within a range of numerical values, e.g., within -10% to +10% of the referenced number, preferably within -5% to +5% of the referenced number, more preferably within -1% to +1% of the referenced number, and most preferably within -0.1% to +0.1% of the referenced number. All numerical ranges herein should be understood to include all integers, whole numbers, or fractions within that range. Furthermore, these numerical ranges should be construed to support claims directed to any number or subset of numbers within that range. For example, a disclosure of 1 to 10 should be construed to correspond to ranges of 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0078] As used in this disclosure and the appended claims, the singular forms "a," "an," and "the" include plural references unless the context clearly dictates otherwise. Thus, for example, reference to "an ingredient" or "the ingredient" includes two or more ingredients.

[0079] The words "comprise," "comprises," and "comprising" should be construed as inclusive rather than exclusive. Similarly, the terms "include," "including," and "or" should all be construed as inclusive unless such interpretation is clearly prevented by the context. However, the compositions disclosed herein may not include elements not specifically disclosed herein. Accordingly, disclosure of an embodiment using the term "comprising" includes disclosure of embodiments "consisting essentially of" and "consisting of" the specified components. A composition "consisting essentially of" contains at least 75% by weight of the referenced component, preferably at least 85% by weight of the referenced component, more preferably at least 90% by weight of the referenced component, and most preferably at least 95% by weight of the referenced component.

[0080] The term "and / or" when used in the context of "X and / or Y" should be interpreted as "X," or "Y," or "X and Y." As used herein, the terms "examples" and "such as," particularly when followed by a list of terms, are for illustrative and descriptive purposes only and should not be considered exclusive or inclusive.

[0081] Plant-based proteins include, for example, pea protein (all forms including concentrate and isolate), soy protein (all forms including concentrate and isolate), canola protein (all forms including concentrate and isolate), other plant proteins such as wheat and fractionated wheat protein, corn and fractions thereof including zein, rice, oats, potato, peanuts, green pea flour, green bean flour, and any protein derived from beans, lentils, and pulses.

[0082] Non-limiting examples of suitable lipids include vegetable fats (e.g., olive oil, corn oil, sunflower oil, rapeseed oil, hazelnut oil, soybean oil, palm oil, coconut oil, canola oil, lecithin, etc.), or combinations thereof.

[0083] A vegan product is defined as one that does not contain animal products, for example, does not contain dairy or meat products.

[0084] [Example] Example 1 Pea-based beverages were prepared by solubilizing 4.5% by weight of pea protein isolate (having a protein content of 80%) and 0.8% by weight of sugar in demineralized water (or demineralized water with 0.22% by weight of Ca(OH)2 and a phosphate to calcium mass ratio of approximately 1.3) at 65°C, heating and stirring for 30 minutes, and then adding additional ingredients (including 2.5% by weight of sunflower oil and 0.15% by weight of gum) and stirring for 15 minutes (maintaining the temperature at 65°C). The mixture was homogenized in a two-stage homogenizer at a pressure of 250 / 50 bar and pasteurized at 95°C for 15 minutes. When oat bran extract was used, it was added after pasteurization. When oat bran was used, it was added together with the pea protein isolate in the hydration step.

[0085] For sensory evaluation, 12 panelists were trained to achieve good discrimination and reproducibility and performed descriptive monadic profiling of several sensory attributes related to flavor and texture.

[0086] During the evaluation, panelists were instructed to rate the samples for several attributes from a predefined sensory lexicon, covering AR = aroma; FL = flavor; TX = texture; and PE = persistence 30 seconds after exhaling the sample. The perceived intensity was recorded on an analog-generated visual scale from 0 to 10, and panelists were presented with one sample at a time.

[0087] Samples were tested 18-20 hours after preparation at room temperature (approximately 20°C). A maximum of six products were evaluated per session, with a five-minute pause between samples to avoid saturation effects. Freshly opened bottles of Acqua Panna water were offered to panelists as a mouthwash during the pauses.

[0088] Monadic profiling data were collected using Fizz software (Biosystemes, France) in individual sensory evaluation booths.

[0089] For shear viscosity, a single flow curve for each sample was measured using an Anton Paar rheometer with a double gap geometry (DG 26.7; serial number 28531) at 20°C and a shear of 10 s. -1 ~102 seconds -1 The extensional viscosity was measured between 0.01 and 0.01 mm. A Haake™ Capillary Break-Up Extensional Rheometer (CaBER™, ThermoFisher Scientific, No. 40047807) was used to measure extensional viscosity. This device generates a fluid filament by rapidly stretching a droplet of liquid sample vertically, and then tracks the thinning of this filament. The pea-based beverage sample was placed between two 6 mm diameter metal plates spaced 3 mm apart and stretched to a height of 10 mm by a linear motor drive. A laser sheet was used to measure the diameter of the midpoint of the liquid sample during stretching and thinning until it broke. Six replicates were used for each sample, and an average curve as well as an average collapse time were extracted.

[0090] Example 2 In this example, an extract from oat bran was used for hot water extraction and centrifugation of insoluble material. The supernatant was used as the extract containing approximately 0.3% total solids and 0.15% beta-glucan. The elongation properties of the extract were a collapse time of 756±131 ms and a relaxation time of 243±15 ms, and the following filament collapse curve:

[0091] Figure 1 shows the filament diameter over time using CaBER and bulk viscosity versus shear using a rheometer.

[0092] This extract was used in a pea protein-based beverage recipe by replacing 20% ​​of the water in the recipe with oat bran extract.The pea protein beverage contained 4.5% by weight of pea protein isolate from a commercial source, 0.22% by weight of Ca(OH)2, a phosphate to calcium mass ratio of about 1.3, and 5.1% by weight of isomaltulose.A control containing 0.17% by weight of pectin was used to isolate the effects of bulk viscosity and extensional viscosity.

[0093] Figure 2 shows the flow viscosity profiles of samples tested by a sensory panel using an Anton Paar rheometer in double-gap configuration. The first results were obtained with the sugar-free recipe. As shown in Figure 2, the bulk viscosity was comparable between the recipe containing oat bran extract and the recipe containing 0.17 wt.% pectin. The sensory profiles show that the oat bran extract significantly reduces astringency (tends to be lower in TX-astringency) and significantly increases body perception compared to pectin.

[0094] Figure 3 shows the sensory scores of the trained panel (N=10). Different significant letters indicate significant differences between samples (Duncan, P<0.05).

[0095] Example 3 In this example, the extensional viscosity was not derived from an oat bran extract, but from a commercially available beta-glucan-enriched oat bran that also contains insoluble fiber. This oat bran was used in a pea-based beverage containing 4.4% by weight of commercially available pea protein isolate (containing 80% protein), 0.80% by weight of brown sugar, 2.60% by weight of high oleic sunflower oil, 0.12% by weight of monopotassium phosphate, and 0.35% by weight of calcium carbonate.

[0096] Figure 4 shows the sensory scores of a trained panel (N=10). Asterisks indicate significant differences between samples (Duncan, P<0.05). From Figure 4, it can be seen that the perceived body of the gum-thickened samples is not significantly different from that of the oat bran samples. However, astringency (texture) is perceived as lower in the recipes containing oat bran compared to the unthickened and gellan-thickened references. Lingering astringency also tends to be lower.

[0097] Furthermore, the bulk viscosity of the gellan sample was found to be higher than that of the recipe containing oat bran, suggesting that the reduced astringency was not due to the higher bulk viscosity of the oat bran sample.

[0098] FIG. 5 shows the flow viscosity profiles from an Anton Paar rheometer in double gap configuration of the samples tested by the sensory panel.

[0099] Example 3 In this example, oat bran extract was used in the pea protein beverage of Example 2 at various levels ranging from 5% to 20% addition.

[0100] [Table 1]

[0101] The final concentration of oat bran extract in the plant protein-based beverage was 0.1% to 1% on a dry basis.

[0102] These results show that the added extract only altered the extensional viscosity of the beverage at the 20% and 10% additions, but not at the lower 5% addition.

[0103] Figure 6 shows the mean sensory scores (N=12) of pea-based beverages supplemented with different amounts of oat bran extract. Different letters indicate significant differences between samples (Duncan, P<0.05).

[0104] Figure 7 shows the flow viscosity profile of the samples tested by the sensory panel using an Anton Paar rheometer in double-gap configuration. The bulk viscosity of the mixture did not increase, suggesting that the reduction in astringency and the increase in body perception are related to the use of oat bran extract and not to the bulk viscosity of the final recipe.

[0105] Example 4 In this example, beta-glucan-rich (28%) oat bran was used as an ingredient in a plant-based protein beverage, the composition of which is shown in Table 2 below.

[0106] [Table 2]

[0107] The addition of oat bran to the recipe resulted in an increase in extensional viscosity comparable to the addition of oat bran extract, which can be seen in Figure 8, which shows the filament diameter over time by CaBER.

[0108] Figure 9 shows the sensory scores of plant-based beverages containing oat bran produced using UHT processing at pilot plant scale. The sensory scores indicate that increasing the concentration of oat bran results in a reduction in the perception of astringency (PE-astringency) as well as an increase in the perception of mouth-coating. These results confirm the benefit of adding oat bran to plant-based beverages at concentrations between 0.3% and 0.5% by weight of the beverage, which corresponds to a concentration of 3% to 5% by weight of the total solids.

Claims

1. A vegetable protein-based beverage comprising oat bran or an oat bran extract, wherein the oat bran or oat bran extract constitutes 0.1% to 6% of the total solids in the vegetable protein-based beverage on a dry basis, and at least 15% of the solids provided by the oat bran or oat bran extract on a dry basis are beta-glucan.

2. 10. The plant protein-based beverage of claim 1, wherein the oat bran or oat bran extract comprises 1% to 5% of the total solids in the plant protein-based beverage on a dry basis.

3. 3. The vegetable protein-based beverage of claim 1, comprising 0.3% to 0.5% by weight of oat bran.

4. 4. The plant protein-based beverage according to any one of claims 1 to 3, wherein the plant protein is pea protein, fava protein, or soy protein.

5. 5. The plant protein-based beverage according to any one of claims 1 to 4, wherein the plant protein is a pea protein isolate.

6. 6. The plant protein-based beverage of any one of claims 1 to 5, comprising less than 4.5% by weight of plant protein.

7. 7. The plant protein-based beverage of any one of claims 1 to 6, wherein up to 50% of the solids provided by the oat bran extract on a dry basis are beta-glucans.

8. 8. The plant protein-based beverage of claim 1, wherein on a dry basis, 25% to 35% of the solids provided by the oat bran are beta-glucans.

9. A plant protein-based beverage according to any one of claims 1 to 8, comprising pea protein isolate and oat bran extract.

10. 10. The plant protein based beverage of any one of claims 1 to 9, which is vegan and gum-free.

11. A method for preparing a vegetable protein-based beverage comprising an oat bran extract, wherein the oat bran extract constitutes less than 6% of the total solids in the vegetable protein-based beverage on a dry basis, and at least 15% of the solids provided by the oat bran extract on a dry basis are beta-glucan.

12. 12. The method of preparing a plant protein-based beverage of claim 11, wherein the beverage is prepared by hydrating a plant protein isolate in water.

13. 13. A method for preparing a plant protein-based beverage according to claim 11 or 12, wherein the beverage is prepared by homogenization and pasteurization.

14. A method for preparing a plant protein-based beverage according to any one of claims 11 to 13, wherein the oat bran extract is added after pasteurization.

15. A method for preparing a plant protein-based beverage according to any one of claims 11 to 14, wherein oat bran is added when the plant protein isolate is hydrated in water.

16. Use of oat bran or an oat bran extract to reduce the lingering astringency or increase the body perception in a pea protein-based beverage.

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