Method for improving the texture and functionality of dry-fractionated plant 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] This invention relates to a plant-based (non-dairy) milk substitute beverage composition and a method for producing the composition.

[0002] [Background technology] In recent years, the demand for plant-based (non-dairy) dairy substitutes has increased significantly. Non-dairy dairy substitutes can be used as a substitute for milk in a wide variety of applications, such as in (non)flavored beverages, including hot and cold beverages like coffee, cocoa, and tea, or as a whitening agent, or they can be added to cereals. Non-dairy dairy substitutes can provide a variety of different flavors, mouthfeel, body, whitening, and a smooth texture.

[0003] Consumers seek plant-based dairy alternatives that are sustainable, offer a neutral taste, a milky appearance, a pleasant low-viscosity texture, and the ability to cream milk-based foams. However, plant-based ingredients often come with unpleasant flavors and off-flavors. 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 manufactured using protein isolates derived from raw plant flowers, which require large amounts of water and chemicals during purification. Starch and fiber present in the raw protein can also lead to gelation of the product or precipitation of starch and / or fiber. Gelation of beverage products and / or increased viscosity during heat treatment result in products with an excessively viscous texture, reducing consumer appeal, functionality, and processability. Plant-based dairy substitutes are also known to have a brown or gray color, negatively impacting 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 delicious, nutritious, and affordable plant-based dairy alternatives that possess the appealing low viscosity and visual appearance of milk.

[0006] [Overview of the prefecture] The inventors have solved the above problems and developed a method to produce an excellent plant-based liquid beverage.

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

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

[0009] In a third embodiment, the present invention relates to the use of heat treatment and subsequent shearing treatment for forming a plant-based liquid from an emulsion containing a mixture of plant proteins. [Brief explanation of the drawing]

[0010] [Figure 1] Changes in pea concentrate (6.5% pea concentrate, 2.6% fat, 0.8% sucrose). A) shows microscopic observations of DIC×10 before i) UHT and ii) UHT. B) shows i) viscosity before direct UHT heat treatment (143°C, 5 seconds) and ii) viscosity after direct UHT heat treatment. [Figure 2]Changes in pea concentrate (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) after UHT colloidal milling and iv) before 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) after UHT colloidal milling and iv) before UHT amylase digestion. C) Microscopic observations after UHT and colloidal milling in i), and after UHT and amylase digestion in ii). [Figure 3] Changes in pea concentrate (6.5% pea concentrate, 2.6% fat, 0.8% sucrose). A) Protein content is shown as a function of the heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, and of the carbohydrate processing iii) post-UHT colloidal mill and iv) pre-UHT amylase digestion. B) Free glucose content is shown as a function of the heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, and of the carbohydrate processing iii) post-UHT colloidal mill and iv) pre-UHT amylase digestion. [Figure 4] A) Appearance of pea (PEA) reference milk after UHT, B) Appearance of PEA-enzymed milk after UHT, and C) Appearance of PEA-sheared milk after UHT. [Figure 5] Changes in broad bean (FABA) concentrated milk (5.8% broad bean concentrate, 2.6% fat, 0.8% sucrose). A) Viscosity is shown as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment. B) Protein content is shown as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment. C) Free glucose content is shown as a function of heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment. D) Microscopic observations of broad bean milk at DIC×10 are shown 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 colloidal mills before (i) direct UHT heat treatment (143°C, 5 seconds) and (ii) direct UHT heat treatment, as well as iii) pre-UHT amylase digestion and (iv) post-UHT carbohydrate processing. B) Viscosity as a function of colloidal mills before (i) direct UHT heat treatment (143°C, 5 seconds) and (ii) direct UHT heat treatment, as well as iii) pre-UHT amylase digestion and (iv) post-UHT carbohydrate processing. [Figure 6B] Changes in broad bean (FABA) concentrated milk (5.8% broad bean concentrate, 2.6% fat, 0.8% sucrose). C) Microscopic observations (×10) after digestion with UHT and amylase in i) and after digestion with UHT and sodium ascorbate in ii). D) Microscopic observations (×10) after shearing UHT. [Figure 7] Changes in broad bean (FABA) concentrated milk (5.8% broad bean concentrate, 2.6% fat, 0.8% sucrose). A) Protein content is shown as a function of the heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, and of the carbohydrate processing iii) and iv) post-UHT colloidal mill and v) pre-UHT amylase digestion. B) Free glucose content is shown as a function of the heat treatment i) before direct UHT heat treatment (143°C, 5 seconds) and ii) after direct UHT heat treatment, and of the carbohydrate processing iii) and iv) post-UHT colloidal mill and v) pre-UHT amylase digestion. [Figure 8] A) Appearance of FABA-referenced milk after UHT. B) Appearance of FABA-enzyme milk after UHT. C) Appearance of milk with FABA-enzyme and sodium ascorbate after UHT. [Figure 9] The change in color (brightness*) of broad bean concentrate (5.8% broad bean concentrate, 0.8% sucrose, 2.6% fat) during incubation in a steel tank at 65°C is shown as a function of i) addition of 0.07% sodium ascorbate, ii) no addition (reference), and iii) 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 minutes and ii) 2 hours of incubation with enzyme at 65°C. Furthermore, the change in viscosity of chickpea concentrate (4.2% chickpea concentrate, 3.25% sucrose, 3.5% fat) is shown as a function of iii) colloidal mill after direct UHT heat treatment (143°C, 5 seconds) and after UHT. [Figure 11A] The changes in a broad bean concentrate milk substitute (4.15% broad bean concentrate, 3.25% sucrose, 3.5% fat) are shown. Viscosities are shown for A)C) to E). The lumifuge instability index for storage stability after 25 days at 25°C for B)C) to E) is shown as a function of gellan content. [Figure 11B] The changes in a broad bean concentrate milk substitute (4.15% broad bean concentrate, 3.25% sucrose, 3.5% fat) are shown. Viscosities are shown for A)C) to E). The lumifuge instability index for storage stability after 25 days at 25°C for B)C) to E) is shown as a function of gellan content. [Figure 12] Changes in broad bean coffee creamer (0.85-2.5% broad bean concentrate, 27% sucrose, 7.5% fat). A) Viscosity is shown. B)-D) Storage stability after 25 days at 25°C in the presence of 0.06 wt% gelan and 0.06 wt% guar gum is shown as a function of broad bean protein content (0.5-1.5% broad bean protein). [Figure 13] Changes in broad bean emulsion (4.2% broad bean concentrate, 3.5% fat). A) Color is shown. B) Brightness* after heating in a steel tank at 85°C is shown as a function of sodium bisulfite addition, i.e., i) without sodium bisulfite addition and ii) with 0.03% w / w sodium bisulfite addition. [Figure 14] This is a diagram of Example 13.

[0011] [Problems the invention aims to solve] The present invention generally relates to a method for producing a plant-based liquid, which includes 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 a plant-based liquid.

[0012] In particular, the present invention relates to a method for producing a plant-based liquid, which includes dispersing triglycerides in a plant protein mixture, wherein the plant protein mixture is formed by dissolving a 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 a plant-based liquid.

[0013] Specifically, the present invention relates to a method for producing a plant-based liquid, which a. dissolving a plant protein in water to form a plant protein mixture having a pH of 6.7 to 9, preferably 6.7 to 8; b. optionally incubating the plant protein mixture with an enzyme; c. optionally adding a hydrophilic colloid to the plant protein mixture; d. dispersing triglycerides in the plant protein mixture; e. homogenizing the plant protein mixture to form an emulsion; f. applying a heat treatment to the emulsion; [[ID=2!]] g. applying a shear treatment to the heat-treated emulsion to form a plant-based liquid.

[0014] Even more specifically, the present invention relates to a method for producing a plant-based liquid, which a. dissolving a fractionated plant protein in water to form a plant protein mixture having a pH of 6.7 to 9, preferably 6.7 to 8; b. Optionally, incubate a plant protein mixture with an enzyme, c. Optionally, add a hydrophilic colloid to the plant protein mixture. d. Dispersing triglycerides in a plant protein mixture, e. Homogenizing a mixture of plant proteins to form an emulsion, f. Applying heat treatment to the emulsion, The present invention relates to a method comprising g. applying a shearing treatment to a heat-treated emulsion to form a plant-based liquid.

[0015] More specifically, the present invention is a method for producing a plant-based liquid, a. Dissolving the dry-fractionated plant protein in water to form a plant protein mixture having a pH of 6.7 to 9, preferably 6.7 to 8, b. Optionally, incubate a plant protein mixture with an enzyme, c. Optionally, add a hydrophilic colloid to the plant protein mixture. d. Dispersing triglycerides in a plant protein mixture, e. Homogenizing a mixture of plant proteins to form an emulsion, f. Applying heat treatment to the emulsion, The present invention relates to a method comprising g. applying a shearing treatment to a heat-treated emulsion to form a plant-based liquid.

[0016] In some embodiments, dry-fractionated plant proteins in an amount between 0.5 and 20% by weight are dissolved to form a plant protein mixture. Preferably, 1 to 10% by weight of dry-fractionated plant proteins are dissolved to form a plant protein mixture.

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

[0018] A preferred plant protein is a plant protein concentrate. Preferably, the plant protein source is derived from a leguminous plant source. In some embodiments, the plant protein source is derived from a leguminous plant source such as peas, broad beans, chickpeas, or lentils, preferably broad beans.

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

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

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

[0022] Further components acting as buffers and sugars may be added. In some embodiments, a phosphate source is dissolved in the plant protein mixture. In some embodiments, a sugar is dissolved in the plant 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 plant protein mixture is optionally incubated with an enzyme to reduce its viscosity. In some embodiments, the plant protein mixture is incubated with the enzyme after being adjusted to a pH of 7-8. In some embodiments, the enzyme is amylase and glycosylate.

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

[0025] The emulsion is subjected to heat treatment to make it microbiologically stable and to reduce its viscosity. In one embodiment, the heat treatment is ultra-high temperature (UHT) treatment.

[0026] A shearing treatment is applied to the heat-treated emulsion. In some embodiments, the shearing treatment is applied using a high-shear homogenizer. In some embodiments, the viscosity of the plant-based liquid after shearing treatment is 10 s at 25°C. -1 The shear rate 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.

[0027] Plant protein mixtures are typically low in starch. In some embodiments, the plant-based liquid contains less than 2% by weight of starch, preferably less than 1% by weight of starch, and more preferably less than 0.5% by weight of starch.

[0028] Plant-based liquids can take several forms. In some embodiments, plant-based liquids are milk-like substances.

[0029] The present invention also provides a plant-based milk-like substance produced by the method described herein.

[0030] The present invention also provides a plant-based liquid comprising a plant protein source, optionally a hydrophilic colloid, and triglycerides.

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

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

[0033] In some embodiments, the plant protein source is derived from leguminous plants.

[0034] In some embodiments, the plant protein source is derived from a leguminous plant such as broad beans, peas, chickpeas, or lentils, preferably broad beans.

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

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

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

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

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

[0040] In some embodiments, the plant-based liquid is heated at 25°C for 10 seconds. -1 At a shear rate, it has a viscosity of 0.1 to 100 mPa.s, preferably less than 0.5 to 30 mPa.s, and more preferably 0.5 to 15 mPa.s.

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

[0042] The present invention also provides the use of heat treatment and subsequent shearing treatment for producing plant-based liquids from emulsions containing plant proteins and triglycerides.

[0043] In some embodiments, the plant protein is incubated with an enzyme. Preferably, the enzyme is amylase and glycosylate.

[0044] In some embodiments, the emulsion contains a hydrophilic colloid.

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

[0046] In one embodiment, the plant protein is a plant protein concentrate. Preferably, the plant protein is a dry-fractionated plant protein, such as an air-classified plant protein. Preferably, the plant protein source is derived from a leguminous plant source. In some embodiments, the plant protein source is derived from a leguminous plant source such as peas, broad beans, chickpeas, or lentils.

[0047] In some embodiments, the plant protein concentrate has a maximum water 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 contains a sugar. Preferably, the sugar is sucrose.

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

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

[0051] In some embodiments, the shearing process is performed 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 shearing rate of 10 s⁻¹ at 25°C.

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

[0053] [Modes for carrying out the invention] Where composition is given herein in units of weight percent, this means weight percent of the total recipe unless otherwise specified.

[0054] As used herein, “approximately” should be understood to mean a number within a numerical range, for example, within the range of -30% to +30% of the reference digit, or within the range of -20% to +20%, or within the range of -10% to +10%, or within the range of -5% to +5%, or within the range of -1% to +1% of the reference digit. 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 that cover any number or subset of a number within that range. For example, a disclosure of 45–55 should be interpreted as supporting ranges such as 46–54, 48–52, 49–51, 49.5–50.5, etc.

[0055] As used herein, a “molecular analogue” of a substance is considered to be similar to that substance in respect of one or more of its main properties. As used herein, a “milk analogue” is similar to milk in its main characteristics of purpose, use, and nutrition. A milk analogue has comparable levels of energy, protein, carbohydrates, vitamins, and minerals. Preferably, a milk analogue is a milk analogue.

[0056] The term "vegan" refers to a food composition that contains absolutely no animal products or products derived from animals.

[0057] You can use plant-based protein sources based on broad beans, peas, chickpeas, lentils, cowpeas, pinto beans, mung beans, adzuki beans, common beans, kidney beans, white beans, or similar high-carbohydrate (>30% by weight) - low-fat (<15%) crops.

[0058] Starch-degrading enzymes such as amylase, α-amylase (derived from any species, such as Bacillus amyloliquefaciens, Bacillus licheniformis, Aspergillus oryzae, or Aspergillus niger), more preferably saccharifying α-amylase (for example, derived from Bacillus subtilis (amylosacchariticus)), or most preferably a combination of glucoamylase (also known as amyloglucosidase, for example, AMG 1100 BG from Novozymes) can be used.

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

[0060] Substitutes for sodium ascorbate include vitamin C, sodium ascorbate, calcium ascorbate, vitamin C palmitate, vitamin C-rich fruit juice (≥500 mg of vitamin C per 100 mL), acerola extract, sodium bisulfite, iodine, potassium iodide, sorbic acid, potassium sorbate, sodium sulfite, sodium bisulfite, sodium metabisulfite, potassium metabisulfite, calcium sulfite, and other sulfite derivatives.

[0061] Buffering agent 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, glycerol calcium phosphate, and calcium citrate.

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

[0064] Hydrophilic colloids refer to stabilizers based on (high-acetyl or low-acetyl) gellan, guar gum, (high-methoxy or low-methoxy) pectin, locust bean gum, alginate, carrageenan, carboxymethylcellulose, microcrystalline cellulose, curdlan, or xanthan gum, and can be used. In one embodiment, the hydrophilic colloid is gellan.

[0065] The plant protein mixture is emulsified. In some embodiments, the emulsion is formed using a two-step high-pressure homogenizer. In some embodiments, the average particle size of the lipid emulsion is 0.1 to 1 μm for d[3,2] and 0.3 to 2 μm for d[4,3], preferably 0.1 to 0.7 μm for d[3,2] and 0.3 to 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 to 300 seconds.

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

[0068] The retort heat treatment, which is the thermal process applied to this product, shall be designed to provide a lethality (Fo) within the range of 5.0 to 15 minutes (or longer), but not less than 3.0 minutes under any circumstances. Based on the establishment of the cut-off time (CUT) to reach a specified minimum temperature under the retort, the time and temperature range in which the lethal range can be met in the sterilization process is 119 to 125°C for 7 to 25 minutes. The CUT and sterilization times shall be established by a qualified heat treatment authority.

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

[0070] Leguminous plants are plants of the family Fabaceae (or Leguminosae), and the seeds (also called pulses) of such plants. Leguminous plants are agriculturally produced primarily for human consumption, for livestock feed and silage, and as green manure to improve soil. As used herein, the term “leguminous plants” may include peas, broad beans, chickpeas, lentils, kidney beans, white beans, pinto beans, halicot beans, lima beans, butter beans, adzuki beans, mung beans, golden gram beans, green gram beans, black gram beans, oolat beans, red beans, wild beans, chickpeas, garbanzo beans, cranberry beans, lima beans, green peas, snow peas, snap peas, split peas, and black beans.

[0071] Broad beans (Vicia faba), also known culinarily as broad beans, fava beans, faba beans, or faba, are a species of flowering plant belonging to the pea and legume family (Fabaceae).

[0072] The following embodiments are not limiting, but rather illustrate various embodiments of the present invention.

[0073] [Examples] Example 1 Production 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 shed split yellow pea cotyledons of the pea plant (Pisum sativum). This 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 g of tricalcium phosphate, 100 g 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. Next, 1.7 kg of oil was added to the mixture, bringing the final volume to 65 liters, and the oil was roughly dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 1 was then prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The obtained product was cream-colored, with a considerably increased 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 is a significant disadvantage for consumers seeking alternative milk beverages.

[0075] Example 2 Effect of enzyme treatment on viscosity reduction of pea-based liquids To counteract this thickening, the inventors discovered that the viscosity of the product could be dramatically reduced by using enzymatic treatment. A low-viscosity pea dairy product using enzymatic treatment was prepared as follows: 4.3 kg of pea protein concentrate (Ingredient vitessence 1550) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 g of tricalcium phosphate, 100 g 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. 52 g of amylase (BAN480 or BAN800) and 13 g of glycosylate (AMG 1100) were dissolved in the pea concentrate mixture. The mixture was incubated at 65°C for 2 hours. Next, 1.7 kg of oil was added to the mixture, bringing the final volume to 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 2B was then prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was microbiologically stabilized by heat treatment using ultra-high temperature (UHT) treatment 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 enzymatic treatment revealed a small increase in free glucose, indicating the conversion of starch to glucose (Figure 3B). It is surprising that the final product contains only a very small amount of starch, just 0.4%. In such a liquid product, at 25°C for 10 seconds... -1 To increase the viscosity to 40 mPa·s, a starch concentration of over 1% by weight is typically required. Such a significant decrease in viscosity due to the hydrolysis of such a small amount of starch is not expected.

[0076] Example 3 Effect of shear treatment on viscosity reduction of pea-based liquids The inventors have also discovered, surprisingly, that the viscosity of the product can be reduced by using thermomechanical treatment. A low-viscosity pea dairy product using high shear after UHT was prepared as follows: 4.3 kg of pea protein concentrate (Ingredient Vitessence 1550) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 g of tricalcium phosphate, 100 g 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. Next, 1.7 kg of oil was added to the mixture, and the final volume was made to 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 2B was then prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The product was then passed through a rotor-stator homogenizer (Silverson Verso - 1.6 mm circular mesh, two stages) positioned immediately after the UHT condenser 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 settled over a period of time (Figure 4C). Analysis of free glucose in the product before and after enzymatic 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. Even when pre-homogenizing the product before UHT using a high-shear homogenizer, it does not result in a product with lower viscosity. (Example 1) Viscosity reduction occurs only when shearing is applied after UHT.

[0077] Example 4 Reference: Manufacturing of broad bean dairy products Ingredients FABA Concentrate-Vitessence Pulse 3600 or 3602 were used as the broad bean source. According to the manufacturer, this product is 100% broad bean protein powder derived from the cotyledons of hulled split broad beans (Vicia faba). This 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 broad bean protein concentrate was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 g of tricalcium phosphate, 100 g 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. Next, 1.7 kg of oil was added to the mixture, bringing the final volume to 65 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 5D was then prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The resulting product was light gray (Figure 8A), had a significantly increased 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 broad bean protein concentrate (Ingredient Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 g of tricalcium phosphate, 100 g 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. 52 g of amylase (BAN480 or BAN800) and 13 g of glycosylate (AMG 1100) were dissolved in the pea concentrate mixture. The mixture was incubated at 65°C for 2 hours. Then, 1.7 kg of oil was added to the mixture, and the final volume was made to 65 liters, and the oil was roughly dispersed using a rotor-stator mixer. Next, the microemulsion shown in the micrograph in Figure 6C i) was prepared by passing it through a two-stage high-pressure homogenizer (one-stage / two-stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The obtained product had a much lower viscosity / texture compared to the reference product (Figures 6A and 6B), was creamy dark gray (Figure 8B), and settled over a period of time. Analysis of free glucose in the product before and after enzymatic 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%. In such a liquid product, at 25°C for 10 seconds -1 To increase the viscosity to 50 mPa·s, a starch concentration of over 1% by weight is typically required. Such a significant decrease in viscosity due to the hydrolysis of such a small amount of starch is not expected.

[0080] Example 6: Effect of enzyme treatment + EDTA on broad bean dairy products 3.8 kg of FABA bean protein concentrate (Ingredient Vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, and 235 g of tricalcium phosphate, 100 g of dipotassium phosphate, 50 g of sodium ethylenediaminetetraacetate, 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 g of amylase (BAN480 or BAN800) and 13 g of glycosylate (AMG 1100) were dissolved in the bean concentrate mixture. The mixture was incubated at 65°C for 2 hours. Then, 1.7 kg of oil was added to the mixture, and the final volume was made to 65 liters, and the oil was roughly dispersed using a rotor-stator mixer. Next, the fine emulsion was prepared by passing it through a two-stage high-pressure homogenizer (one-stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. Surprisingly, the final product remained a strong gray color despite the addition of EDTA to chelate the iron and avoid the formation of iron tannic acid complexes (Figure 9iv).

[0081] Example 7: Effect of enzyme treatment + sodium ascorbate on broad bean dairy products 3.8 kg of FABA pea protein concentrate (Ingredient vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, to which 235 g of tricalcium phosphate, 100 g of dipotassium phosphate, 45 g 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 g of amylase (BAN480 or BAN800) and 13 g of glycosylate (AMG 1100) were dissolved in the pea concentrate mixture. The mixture was incubated at 65°C for 2 hours. Then, 1.7 kg of oil was added to the mixture, and the final volume was made to 65 liters, and the oil was roughly dispersed using a rotor-stator mixer. Next, the microemulsion shown in the micrograph in Figure 6C ii) was prepared by passing it through a two-stage high-pressure homogenizer (one-stage / two-stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The obtained product was cream-colored (Figure 8C), had a much lower viscosity / texture compared to the reference product (Figure 6A), and settled over a period of time (Figure 8C). Analysis of free glucose in the product before and after enzymatic 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 without any grayish tint (no evidence of). Sodium ascorbate is the best chelating agent for iron. 5 It is quite surprising that it has superior performance compared to EDTA, which is widely known as [a different product]. CIE L * a * b * The color change of the broad bean milk sample was evaluated by analyzing its brightness using a colorimeter (Figure 9).

[0082] Example 8: Color stabilization effect of sodium bisulfite as a substitute for sodium ascorbate 250 g of faba bean protein concentrate (Ingredion Vitessence 3600) was dissolved in 5.54 kg of water at 50 °C with stirring. The protein solution was divided into two batches. In batch 1, 105 g of sunflower was added with stirring. In batch 2, 105 g of sunflower oil and 0.9 g of sodium bisulfite were added with stirring. Then, the pH of both mixtures was adjusted to pH 7.5 with 1 M NaOH. Subsequently, a fine emulsion was prepared by passing both mixtures through a two-stage high-pressure homogenizer (400 bar / 80 bar one-stage / two-stage homogenization pressure). The two resulting emulsions were heated in a steel tank to 85 °C over 30 minutes. The resulting products had different colors after the heating process. The batch without sodium bisulfite turned light gray, while the batch with sodium bisulfite remained a light beige color (Figure 13). CIE L * a * b * The lightness was analyzed with a colorimeter, and the discoloration of the faba bean emulsion samples was evaluated by comparing the emulsion with sodium bisulfite added and the emulsion without it added. This evaluation indicates that the formation of gray is prevented by sodium bisulfite under the same processing conditions. Therefore, the use of reducing agents such as sodium ascorbate or sodium bisulfite prevents the oxidation of iron present in the faba bean concentrate and limits the formation of complexes between iron and tannins under such conditions.

[0083] Example 9: Viscosity reduction of FABA milk by shear treatment 3.8 kg of FABA bean protein concentrate (Ingredient vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring. To this, 235 g of tricalcium phosphate, 100 g of dipotassium phosphate, 2 kg of sucrose, and 45 g of sodium ascorbate 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. Next, 1.7 kg of oil was added to the mixture, bringing the final volume to 65 liters, and the oil was roughly dispersed using a rotor-stator mixer. The fine emulsion shown in the micrograph in Figure 6D was then prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. Next, the product was passed through a rotor-stator homogenizer (Silverson Verso - 1.6 mm circular mesh, two stages) positioned immediately after the UHT condenser 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 enzymatic treatment revealed no change in free glucose, indicating that there was no conversion of starch to glucose (Figure 7B). It is surprising that such mechanical treatment can reduce the viscosity of the product. Even pre-homogenizing the product before UHT using a high-shear homogenizer does not result in a product with lower viscosity. (Example 1) Viscosity reduction occurs only when shearing is applied after UHT.

[0084] Example 10: High shear of chickpea-derived milk after UHT treatment 1.46 kg of chickpea protein concentrate (Innovopro-CP-Pro-70, containing approximately 69% by weight of protein) was dissolved in 30.30 kg of water at 50°C with stirring, and 126 g of tricalcium phosphate, 56 g 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 g of amylase (BAN480 or BAN 800) and 7 g of glycosylate (AMG 1100) were dissolved in the chickpea concentrate mixture. When this mixture was incubated at 65°C for 2 hours, a clear decrease in the viscosity of the protein solution was observed during the incubation period of 0-2 hours (Figure 10A). Next, 1.26 kg of oil was added to the mixture, bringing the final volume to 35 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion was then prepared by passing it through a two-stage high-pressure homogenizer (400 bar / 80 bar first / two-stage homogenization pressure). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The product was then passed through a rotor-stator homogenizer (Silverson Verso - 1.6 mm circular mesh, two stages) located immediately after the UHT condenser and before the filling station. The resulting product was cream-colored (Figure 10B) and did not show an increase in viscosity after UHT (Figure 10A).

[0085] Example 11: Effect of hydrophilic colloid on enzyme treatment + sodium ascorbate in broad bean dairy product containing 2.2% protein. 2.7 kg of FABA bean protein concentrate (Ingredient vitessence 3600 or 3602) was dissolved in 56.3 kg of water at 50°C with stirring, and 192 g of dipotassium phosphate, 45 g 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 g of amylase (BAN480 or BAN800) and 13 g of glycosylate (AMG 1100) were dissolved in the bean concentrate mixture. The mixture was incubated at 65°C for 2 hours. 38-78 g of high acetylgellan (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 prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The viscosity of the final product systematically increased with gellan content (Figure 11A), particularly at a moderate shear rate (10s) associated with producing an appealing mouthfeel. -1 In the case of (Ultra), the viscosity / texture was consistently much lower compared to the reference product (Figure 5A). Importantly, the obtained product exhibited excellent creaming / settling stability with respect to time as measured by the Lumisizer accelerated storage life tester (Figure 11B). Products containing more than 0.06 wt% gelan were observed not to settle over 25 days at 25°C (Figures 11C-11E).

[0086] Example 12: Effects of protein and enzyme treatment + sodium ascorbate on a broad bean creamer product 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 this, 180 g of dipotassium phosphate, 120 g of trisodium citrate, 42 g of sodium ascorbate, and 16 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. 7 to 21 g of amylase (BAN480 or BAN800) and 1.7 to 5 g of glycosylate (AMG 1100) were dissolved in the broad bean concentrate mixture. This mixture was incubated at 65°C for 2 hours. 36 g of high-acetylgellane (DSM ND-103B) and 36 g of guar gum (Cargill, Viscogum MP41230) were added to the mixture under stirring using a rotor-stator mixer. Then, 4.5 kg of oil was added to the mixture to a final volume of 60 liters, and the oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion was then prepared by passing it through a two-stage high-pressure homogenizer (1st / 2nd stage homogenization pressure of 400 bar / 80 bar). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The viscosity of the final product was determined by a moderate shear rate (10s), which is particularly relevant to producing an appealing mouthfeel. -1 In the ultra-low viscosity (Figure 12A), the viscosity / texture was significantly lower compared to the reference product (Figure 5A). -1 In the low shear rate region below 10s, viscosity appears to increase as protein content decreases, especially at 10s. -1 No significant differences were observed above the medium and high shear rates. The product was cream-colored and did not settle or cream for 25 days at 25°C (Figures 12B-12D).

[0087] Example 13: Effect of adding coffee to broad bean dairy products in RTD broad bean cafe 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 this, 200 g of dipotassium phosphate, 40 g of sodium ascorbate, 100 g of trisodium citrate, and 2.5 kg of sucrose were added. This 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 g of amylase (BAN480 or BAN800) and 13 g of glycosylate (AMG 1100) were dissolved in the bean concentrate mixture. This mixture was incubated at 65°C for 2 hours. 40 to 80 g of high acetylgellan (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 a pH of 7.3. The oil was coarsely dispersed using a rotor-stator mixer. The fine emulsion was then prepared by passing it through a two-stage high-pressure homogenizer (350 bar / 80 bar first / two-stage homogenization pressure). The product was made microbiologically stable by heat treatment using ultra-high temperature (UHT) treatment at 143°C for 5 seconds. The viscosity of the final product, coffee broad bean milk, was set to a moderate shear rate (10s) particularly relevant to creating an appealing mouthfeel for the product. -1 The results were similar to those of broad bean milk itself (Figure 14B). Broad bean milk mixed with soluble coffee showed very good acid stability without emulsion aggregation (Figure 14A), and this stability is suitable for creating appealing ready-to-drink dairy substitute coffee mixes. Products with more than 0.10% by weight of gellan were observed not to settle or cream after 4 weeks at 38°C (Figure 14C).

Claims

1. A method for producing plant-based liquids, a. Dissolving 0.5 to 20% by weight of dry-fractionated plant protein in water to form a plant protein mixture having a pH of 6.7 to 9, b. Optionally, incubate the plant protein mixture with the enzyme, c. Optionally, adding a hydrophilic colloid to the plant protein mixture, d. Dispersing triglycerides in the aforementioned plant protein mixture, e. Homogenizing the plant protein mixture to form an emulsion, f. Applying heat treatment to the emulsion, g. Applying a shearing treatment to the heat-treated emulsion to form a plant-based liquid, Methods that include...

2. The method according to claim 1, wherein sodium ascorbate is dissolved in the plant protein mixture or emulsion before step f).

3. The method according to claim 1 or 2, wherein the plant protein source is derived from a leguminous plant such as peas, broad beans, chickpeas, or lentils.

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

5. The method according to any one of claims 1 to 4, wherein a phosphate source and sugar are dissolved in the plant protein mixture, and the phosphate source comprises tricalcium phosphate and dipotassium phosphate.

6. The method according to any one of claims 1 to 5, wherein the plant protein mixture is adjusted to a pH of 7 to 8 and then incubated with an enzyme.

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

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

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

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

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

12. The method according to any one of claims 1 to 11, wherein the plant-based liquid contains 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-like substance.

14. A use of heat treatment and subsequent shear treatment for producing a plant-based liquid from an emulsion containing plant protein and triglycerides, wherein the plant protein is a dry-fractionated plant protein.

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