Non-milk protein-based food products and methods for producing the same

Abstract

The present disclosure relates to the field of food technology. The present disclosure relates to an improved method for producing a plant-based protein ingredient with neutral color and taste and significantly improved functional properties. Furthermore, the present disclosure relates to a legume-based protein ingredient, its production method, and its use in dairy alternative products.

Description

Technical Field

[0001] The present disclosure relates to the field of food technology. The present disclosure relates to improved processing and refining methods for producing plant-based food products having a neutral color and taste, and to greatly improved functional properties that are valued in the production of many dairy-like products and other food products. In particular, the present disclosure relates to plant-based food products comprising plant-based protein ingredients, methods for producing the same, and uses in dairy alternative products.

Background Art

[0002] The use of plant proteins in food and beverage products has increased significantly over the past decade. Changing consumer trends have led people to make healthier, climate-friendly choices, and plant-based products are viewed as such. Furthermore, the popularity of protein-rich products has also increased at the same time. Since plant-based protein products are considered healthy, safe, and highly nutritious, both athletes and general consumers consume plant-based protein products.

[0003] However, the low solubility of plant proteins, off-notes caused by plant proteins, and the tendency to precipitate in acidic products pose challenges for food manufacturers. Furthermore, the characteristic "beany off-flavor" of faba beans is reduced by thermal pre-treatment, which minimizes the activity of enzymes detrimental to the flavor of the product. The solubility of plant proteins is also improved, for example, by extracting plant protein sources with an aqueous calcium salt solution.

[0004] Document EP2566346A4 discloses the production of a soluble protein solution from legumes, wherein the legumes are extracted with a calcium salt having a pH of 1.5 to 4.4, after which the extracted protein is concentrated by filtration and optionally spray-dried.

[0005] Olsen (1978) described continuous pilot plant production of soybean protein by extraction, centrifugation using a decanter-type centrifuge and separator, ultrafiltration, and spray drying.

[0006] Berot et al. (1987) described three different methods for extracting protein from broad beans: a) ultrafiltration, b) alkaline extraction and acid precipitation combined with ultrafiltration, and c) a wet extraction method that does not involve a concentration step.

[0007] Patent application WO2020051622A1 describes a method for producing a leguminous protein component having a high protein content of at least 80%, preferably 85%, on a dry weight basis. The extraction of the high-protein food comprises a) grinding a supplied leguminous plant to form a fine powder, b) hydrating the fine powder to form a liquid slurry, c) separating the solid from the liquid slurry to form a milky fluid, d) pasteurizing the milky fluid to remove unwanted microorganisms therefrom, e) filtering the pasteurized milky fluid to remove permeates therefrom to form a substantially liquid product, and f) removing water from the substantially liquid product to produce a high-protein food in powder form.

[0008] Patent application US20160309732A1 describes a process for producing a non-soy-based legume raw material with increased protein and reduced starch content for use in cultured milk alternatives. The process comprises the following steps: a) hydrating the non-soy-based legume material in water; b) treating the aqueous solution with amylase; c) heat-treating the solution; d) filtering the legume slurry to reduce the starch content; d) adjusting the temperature of the filtered legume slurry and adding a bacterial culture; and e) acidifying the filtered legume slurry to a pH of 4.7 or less and maintaining the filtered legume slurry at the adjusted temperature for a period sufficient to produce a cultured non-dairy product.

[0009] U.S. Patent 10,143,226B1 discloses a yellow pea protein composition having high digestibility and amino acid score, in which bitterness-causing peptides and glucose from hydrolyzed starch are separated by ultrafiltration. It describes the production of a protein product from yellow pea flour, which comprises the following steps: alkaline extraction and proteolysis of a yellow pea flour slurry; treatment of the extracted protein-rich water-soluble fraction with amylase to reduce the starch concentration; concentration of the starch-reduced protein-rich slurry by ultrafiltration and diafiltration steps; after the concentration step, the concentrated protein-rich slurry is evaporated to remove excess water and spray-dried to produce a protein product containing at least 80% protein on a dry weight basis.

[0010] The problem associated with the above disclosure is that plant protein sources tend to negatively affect the structure, taste, and color of the final product. This poses a challenge, particularly in dairy mimicry products where a neutral taste, color, and structure similar to milk are required. Plant-based protein products, especially legume products, are typically bitter and have a dark color ranging from brown to black. [Overview of the project] [Problems that the invention aims to solve]

[0011] Thus, there are several challenges in the production of plant-based foods, and entirely new methods are needed. There remains a need to provide new and cost-effective alternatives for producing a variety of plant-based dairy alternatives. [Means for solving the problem]

[0012] Summary of the Invention The object of the present invention is to overcome problems related to the production of plant-based dairy alternatives. In particular, the present invention aims to provide a method for producing plant-based foods containing high-protein components, plant-based foods containing high-protein components, and the use of high-protein components in products selected from the group consisting of plant-based dairy alternatives.

[0013] Another object of the present invention is to provide a plant-based food containing a high-protein component having a protein content exceeding about 70% protein / dry weight (preferably, the high-protein component is an isolate having a protein content exceeding about 90% protein / dry weight on a (N × 6.25) dry weight basis, preferably at least about 100% protein / dry weight). In one embodiment, the high-protein component can be obtained by a process for producing the high-protein component.

[0014] Surprisingly, we have found that the taste and functional properties of leguminous plant protein preparations used in plant-based foods can be efficiently improved through a simple, economical, and industrially applicable process with a small number of sequential processing steps. In the same simple process of the present invention, the typical bitter or unpleasant taste of leguminous plant raw materials is removed, and the structure-forming properties of high-protein components are improved.

[0015] An essential part of the present invention is the use of a process for enzymatically modifying plant proteins or plant protein raw materials in the presence of antioxidants, preferably ascorbic acid and Na2SO3. The plant protein raw materials are fractionated into different fractions, such as a fraction containing soluble proteins, a fraction containing components other than soluble proteins (insoluble fraction), and a permeate fraction, and the proteins are concentrated by membrane filtration and / or diafiltration.

[0016] The object of the method described in the claims is to prepare a plant-based food containing a high-protein component, such as a protein isolate, which can be used as a liquid or powder in vegan products such as vegan yogurt, vegan cheese, or vegan drinks.

[0017] A major challenge with commercially available plant protein raw materials is the wide range of properties related to the structure, taste, and color of the final product. This is particularly evident in products that mimic dairy products, where raw materials require a neutral taste and color, as well as the ability to form a structure similar to that of dairy products. In particular, polysaccharides and insoluble proteins, which are impurities in commercially available products, inhibit structure formation. Protein solubility is essential for achieving a smooth and robust structure. When mimicking the sensory characteristics of dairy products, the high bean content and bitterness of available raw materials are major challenges. In addition, the brown to black color of bean protein products is unsuitable for mimicking light dairy products.

[0018] In the method of the present invention, bitterness is reduced or removed by extracting the protein fraction (protein concentrate) using enzymes. As a result, a pale-colored plant protein component with a neutral flavor and in which the protein is in a soluble form is obtained.

[0019] For example, the oxidases contained in broad beans cause unpleasant flavors and off-odors by cleaving fatty acids (lipoxygenase) and / or discoloring (polyphenol oxidase).

[0020] Discoloration can be controlled by a combination of antioxidants, ascorbic acid and sodium sulfate. The bean flavor and any off-flavors from the antioxidants are removed by membrane filtration, such as ultrafiltration. Rinsing the concentrated liquid with water during filtration further enhances the effect.

[0021] The bitterness can be removed by using at least one enzyme or a mixture of enzymes that contains enzymatic activity capable of modifying polyphenols derived from leguminous plant raw materials. The at least one enzyme capable of modifying polyphenols may include carbohydrase, cellulase, and / or mixtures thereof, preferably further containing tannase activity. The combination of enzymes may be tannase and beta-glucanase, pectinase, hemicellulase, or xylanase, or any combination thereof. One combination may be tannase, pectinase, and cellulase, or tannase and pectinase, or a mixture of tannase and cellulase.

[0022] Therefore, the present invention relates to a method for producing plant-based food, the method comprising the following steps: a. Preparing a plant protein suspension by mixing a leguminous plant protein raw material, at least one antioxidant, and water to obtain an aqueous protein suspension. b. Separating insoluble non-suspended solids from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with at least one enzyme capable of modifying polyphenols derived from plant materials to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. Concentrate a heat-treated aqueous protein suspension using a membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as a retaining solution. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Obtain a high-protein component with a protein content exceeding approximately 70% by weight protein / dry matter as the retained liquid from membrane filtration. h. Optionally, further concentrate the high-protein components to obtain protein concentrates or isolates in the form of suspensions or powders. i. fermenting and / or acidifying the high protein component, optionally further cooling it, and / or adding jam, beta-glucan, flavoring agents and / or additives to said high protein component, and j. obtaining a plant-based food product, comprises.

[0023] The present disclosure also relates to a plant-based food product comprising the high protein component obtained by the described process.

[0024] The present disclosure also relates to a plant-based food product comprising a high protein component having a protein content of more than about 70% protein per dry matter, preferably, the high protein component is an isolate having a protein content of more than about 90% protein per dry matter on a dry weight basis (N×6.25), preferably more than at least about 100% protein per dry matter.

[0025] Furthermore, the present invention relates to a plant-based food product comprising the high protein component obtained by this method, wherein the product is selected from the group consisting of plant-based dairy alternatives, such as gurt, yogurt, drinking yogurt, creme fraiche, sour cream, sour milk, pudding, set-type yogurt, smoothies, quark, cheese, cream cheese, ice cream, meat-like products and the like.

[0026] The high protein component can also be used in nutritional powders such as protein powder for athletes, and in dietary supplements for the elderly and people suffering from malabsorption.

[0027] In further embodiments of this disclosure, the separation of soluble proteins can be used to produce protein components having standardized concentrations of plant-based proteins and / or soluble plant-based proteins and / or insoluble non-protein dry matter. Soluble proteins and insoluble dry matter are important components that determine the texture and properties of foods where functionality such as gel formation and foaming is required. By standardizing the aforementioned components according to this process, components of consistent quality can be produced and used in a variety of foods to ensure unchanging product quality. Thus, the selection of raw materials can be considered more flexible and interchangeable, for example, raw materials with low protein content can be processed according to the present invention to produce components with similar properties to those made from other raw materials of different composition or quality.

[0028] The features of this invention are defined in the claims. [Brief explanation of the drawing]

[0029] [Figure 1] Figure 1 is a process diagram showing one embodiment of the manufacturing process for a protein isolate derived from leguminous plants (beans). [Figure 2] Figure 2 shows the gel hardness of a yogurt-like product sample made with broad bean protein, as measured by a TA.XT texture analyzer. [Figure 3] Figure 3 shows photographs of the appearance of yogurt-like product samples: a) yogurt-like product fermented with glucono delta-lactone, b) yogurt-like product fermented with glucono delta-lactone, c) yogurt-like product fermented with starter, d) yogurt-like product fermented with bacterial starter and glucono delta-lactone. [Figure 4] Figure 4 is a photograph showing a) the appearance of the 8% fava bean protein enzyme-treated suspension after the heat treatment process, compared to b) the 10% resolubilized fava bean protein isolate produced according to the present invention. The color of the suspension shown in Figure a) is grayer, darker, and paler yellow than the protein isolate shown in Figure b). [Figure 5] Figure 5 shows the appearance of a) the retaining liquid and b) the permeate from a process using air-classified and enzyme-(viscozyme L) treated fava bean concentrate as a starting material. c) the retaining liquid and d) the permeate from a process using enzyme-(viscozyme L) treated fava bean flour as a starting material. e) air-classified and enzyme-(viscozyme L) treated fava bean concentrate and f) non-dairy cheese blocks produced from enzyme-(viscozyme L) treated fava bean flour are presented. The non-dairy cheese block in e) is lighter in color than the cheese block in f). [Modes for carrying out the invention]

[0030] definition In this specification and in the claims, the following words and expressions have the meanings defined below.

[0031] A "high-protein component" refers to a protein-rich component having a protein content of more than approximately 70% per protein / dry matter. Preferably, the high-protein component is an isolate having a protein content of more than approximately 90% protein / dry matter, preferably at least 100% protein / dry matter, based on (N × 6.25).

[0032] The terms "protein isolate" and "protein concentrate" differ in terms of the amount of protein. These differences arise from the processing method. "Protein concentrate" powder consists of up to 80% protein by weight. The remainder of the concentrate powder, for example 20%, consists of carbohydrates and fats. By using various processing steps to reduce the fat and carbohydrate content, it is possible to produce "protein isolate" powder containing more than 90% protein by weight. Overall, the processing steps used to produce the isolate increase the protein content and decrease the fat and carbohydrate content. However, the types of amino acids contained in both forms of whey are substantially the same, as they originate from the same protein.

[0033] The term "air classification" refers to the separation of materials based on a combination of size, shape, and density. Classification is performed using an industrial air classifier, which works by injecting a flow of materials to be separated into a chamber containing a rising column of air. Within the separation chamber, air resistance acts on the objects, creating an upward force that counteracts gravity, lifting the materials to be separated into the air. Because air resistance depends on the size and shape of the objects, objects in the moving column of air are classified vertically and can be separated in this way. Air classifiers are commonly used in industrial processes where it is necessary to quickly and efficiently separate large quantities of mixed materials with different physical properties. Air classification is used in food processing, for example. Typically, the protein concentration in protein concentrates produced by air classification is 48-65% protein. The remainder consists of starch, fat, other polysaccharides, and ash.

[0034] The terms “membrane process,” “membrane filtration,” or “membrane filtration process” refer to microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), or reverse osmosis (RO). A membrane process or membrane filtration may include one membrane filtration, or it may include multiple membrane filtrations, i.e., two or more membrane filtrations.

[0035] Microfiltration (MF) refers to the separation of polymers. For example, if a raw material contains a large amount of fat, MF can be used to separate the fat from the raw material or to clarify the product.

[0036] Ultrafiltration (UF) refers to the concentration of large macromolecules such as proteins.

[0037] Nanofiltration (NF) refers to the process of concentrating organic components by removing some of the monovalent ions, such as sodium and chlorine (partial desalination).

[0038] Reverse osmosis (RO) refers to the process of concentrating a solution by removing water. RO is applied, for example, when recovering a protein-free fraction from a permeate or when reusing an aqueous fraction. This reused fraction can be used, for example, in diafiltration.

[0039] Diafiltration refers to a design that achieves superior purification. During membrane filtration, water is added to the feed to wash away low-molecular-weight feed components that pass through the membrane, such as lactose and minerals. Washing means adding water once or several times. Washing can be performed as many times as necessary to remove unwanted components.

[0040] A "starter culture medium" is a culture medium for microorganisms that perform fermentation. A starter culture medium typically consists of a nutrient solution or other culture medium in which the microorganisms used for fermentation have sufficiently colonized.

[0041] "Plant-based foods" can refer to fermented, acidified, or non-acidic (neutral) foods, such as yogurt, drinking yogurt, crème fraiche or sour cream, sour milk, quark, cream cheese (Philadelphia-type soft cheese), set yogurt, smoothies, or puddings, and other traditional dairy-based products. In this disclosure, "plant-based foods" are particularly selected from the group consisting of gurt, yogurt, drinking yogurt, crème fraiche, sour cream, sour milk, pudding, set yogurt, smoothies, quark, cheese, cream cheese, and ice cream, and preferably the food is gurt or cheese. "Plant-based foods" can also refer to meat-like foods.

[0042] "Plant-based" refers to a plant-derived material suitable for the manufacture of edible products in food technology applications. Plant-based raw materials suitable for the products and methods of the present invention may be from at least one plant selected from leguminous plants such as dried and fresh beans, soybeans, dried and fresh peas, lentils, chickpeas and peanuts, more preferably selected from broad beans and peas, and most preferably selected from broad beans.

[0043] A "legume" or "leguminous plant" refers to plants belonging to the family Fabaceae (or Leguminosae), which is commonly known as the legume, pea, or bean family. This family is a major family of flowering plants. The term "legume" also refers to the fruit or seeds of legumes. Seeds are also called pulses. Leguminous plants include, for example, alfalfa (Medicago sativa), clover (Trifolium spp.), peas (Pisum), beans (Phaseolus spp., Vigna spp., Vicia spp.), chickpeas (Cicer), lentils (Lens), lupines (Lupinus spp.), mesquite (Propsis spp.), carob (Ceratonia siliqua), soybeans (Glycine max), peanuts (Arachis Hypogaea), vetch (Vicia), tamarind (Tamarindus indica), kudzu (Pueraria spp.), and rooibos (Aspalathus linearis). Leguminous plants produce a botanically unique type of fruit: simple dried fruit that arises from simple carpels and usually dehisces on both sides (opens along the seams).

[0044] Detailed description of the invention Commercially available plant-based protein sources are limited by their variability in quality. For example, commercially available legume proteins may contain undesirable flavors such as bitterness or a beany taste. Furthermore, changes in color and loss of functional properties can degrade the texture of the final product. These quality limitations are emphasized when manufacturing products that mimic dairy products, which typically have a natural, neutral color and flavor, and a texture achieved through protein interactions. In addition, legume protein components may contain impurities such as polysaccharides and insoluble proteins that interfere with the structural properties of plant-based proteins. Overall, superior functionality, neutral color, and a clean taste are essential requirements for developing plant-based dairy alternatives.

[0045] This disclosure relates to a method for producing plant-based food products, the method comprising the following steps: a. Preparing a plant protein suspension by mixing a leguminous plant protein raw material, at least one antioxidant, and water to obtain an aqueous protein suspension. b. Separating insoluble solids from the aqueous protein suspension to obtain a clarified aqueous protein suspension and an insoluble fraction. c. The clarified aqueous protein suspension is treated with at least one enzyme capable of modifying polyphenols derived from plant materials to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. Concentrating a heat-treated aqueous protein suspension using membrane filtration to obtain a high-protein component as a retaining solution from the membrane filtration process, having a protein content exceeding approximately 70% protein / dry matter. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Obtain a high-protein component with a protein content exceeding approximately 70% by weight protein / dry matter as the retained liquid from membrane filtration. h. Optionally, further concentrate the high-protein components to obtain protein concentrates or isolates in the form of suspensions or powders. i. Fermenting and / or acidifying the high-protein component, optionally further cooling it, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, j. Obtain plant-based foods. Includes.

[0046] Steps a. through j. described above are preferably performed sequentially.

[0047] In one embodiment, the plant protein is selected from leguminous proteins selected from dried and raw beans, soybeans, dried and raw peas, lentils, chickpeas and peanuts, more preferably selected from broad beans and peas, and most preferably selected from broad beans.

[0048] In one embodiment of the method of the present invention, the first step of the method comprises solubilizing a leguminous protein material or bean protein material from a raw material. The bean raw material may be beans, or any bean product or by-product obtained from the processing of beans, such as bean flour. The bean protein source material is sometimes called a cereal legume. Suitable legumes or sources for bean raw materials include, for example, 1. Dried beans such as kidney beans, navy beans, pinto beans, and haricot beans (Phaseolus vulgaris) (Phaseolus); lima beans, butter beans (Phaseolus lunatus); adzuki beans (Vigna angularis); mung beans, golden gram beans, green gram beans (Vigna radiata); black gram beans, urad beans (Vigna mungo); scarlet runner beans (Phaseolus coccineus); bamboo beans (Vigna umbellata); moss beans (Vigna aconitifolia); and teparry beans (Phaseolus acutifolius), 2. Dried broad beans (Vicia faba), such as horse beans (Vicia faba equina); broad beans (Vicia faba); and field beans (Vicia faba), 3. Dried peas (Pisum), such as garden peas (Pisum sativum) and protein peas (Pisum sativum), 4. Chickpeas, garbanzo beans, Bengal gram (Cicer arietinum), 5. Dried cowpeas, black-eyed peas (Vigna unguiculata), 6. Pigeon pea, Alhal / Tul, Cajan pea, Congo bean, Gandhur (Cajanus Cajan), 7. Lentils (Lens culinaris), 8. Bambara peanuts, corn beans (Vigna subterranea), 9. Vetch, Vicia sativa, 10. Lupinus, and 11. Minor legumes such as Lablab purpureus; jack bean (Canavaria ensiformis); sword bean (Canavaria Gladiata); winged bean (Psophocarpus tetragonolobus); velvet bean, cowitch bean (Mucuna pruriens); and yam bean (Pachyrhizus erosus).

[0049] According to one embodiment, the leguminous plant protein in step a is an air-classified protein concentrate or an air-classified protein isolate. Air classification can be performed using industrial machinery that separates plant protein material by a combination of size, shape, and density.

[0050] According to a further embodiment, the plant protein of step a is an air-classified protein concentrate containing 48-65% by weight of protein, the remainder of the concentrate being starch, fat, polysaccharides and ash.

[0051] In air classification, most of the fibers are separated from the protein. By using air-classified protein raw materials, the formation of gray is avoided, and a pale yellow final product is obtained.

[0052] Furthermore, according to one embodiment, the plant protein in step a is in powder form and preferably has a particle size in the range of 5 μm to 300 μm, more preferably in the range of 10 μm to 275 μm.

[0053] In one embodiment, the aqueous protein suspension of step a. contains about 1 to 40% by weight, preferably 3 to 40% by weight, or about 5 to about 30% by weight, or about 5 to 50% by weight, preferably about 6 to about 15% by weight of plant protein, for example 3 to 20% by weight, more preferably 4.5 to 10% by weight of plant protein, for example 5 to 8% by weight or 6 to 9% by weight of plant protein, or 8% by weight of plant protein. The aqueous protein suspension may contain 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40% by weight of plant protein.

[0054] In one embodiment, an aqueous protein suspension is obtained by preparing a plant protein suspension by mixing plant protein, at least two antioxidants, and water.

[0055] In one embodiment, the preparation in step a. and the enzymatic treatment in step c. are carried out at a temperature of 10°C to 60°C, preferably 15°C to 50°C, more preferably 20°C to 40°C, and most preferably 20°C to 25°C. The enzymatic treatment can be carried out at a temperature within the range defined by 10, 15, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 55, or 60°C, or any two of these values.

[0056] In this disclosure, the preparation of proteins from plant protein source materials such as leguminous plants or bean materials is affected by appropriate additives such as antioxidants. To achieve the above effect, any convenient antioxidant, preferably sulfite or sulfate and vitamins, more preferably sodium sulfite (Na2SO3) and ascorbic acid can be selected.

[0057] Furthermore, in one embodiment, at least one antioxidant is selected from the group consisting of sulfites, sulfates, and vitamins, preferably sulfites and ascorbic acid, more preferably sodium sulfite and ascorbic acid. Other antioxidants suitable for use in food can also be used alone or in any combination.

[0058] According to one embodiment, the aqueous protein suspension in step a contains 0.001 to 1.0% by weight, preferably 0.01 to 0.1% by weight, of at least two antioxidants, for example, 0.01 to 1.0% by weight of a sulfite or sulfate, preferably 0.02% of a sulfite or sulfate, and 0.01 to 0.25% of ascorbic acid, preferably 0.1% of ascorbic acid. In a preferred embodiment, the sulfite is sodium sulfite (Na2SO3). In a preferred embodiment, a combination of sodium sulfite (Na2SO3) and ascorbic acid is used. In a preferred embodiment, 0.02% sodium sulfite (Na2SO3) and 0.1% ascorbic acid are used as antioxidants. The amount of antioxidant may be, for example, 0.001, 0.005, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1.0% by weight.

[0059] Antioxidants are known to inhibit the activity and discoloration of internal enzymes such as lipoxygenase, polyphenol oxidase, and lipase, which are present in plants such as legumes.

[0060] According to one embodiment, the preparation of the suspension in step a. and the enzymatic treatment in step c. are carried out at a pH of approximately 4.5 to approximately 11, preferably approximately 6.0 to approximately 7.0, within the range defined by, for example, pH 6.1, 6.2, 6.3, 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, or any two of these values. In a preferred embodiment, the pH is adjusted to pH 7.0. Food-grade alkalis, such as sodium hydroxide or potassium hydroxide, can be used for pH adjustment as needed. In a further embodiment, the preparation in step a. is carried out for 10 minutes to 4 hours, preferably 20 minutes to 3 hours, more preferably 30 minutes to 2 hours, and most preferably 90 minutes. The preparation is carried out for a sufficient amount of time to ensure that a homogeneous suspension is obtained. The preparation time may be 10, 20, 30, 40, 50, 60, or 90 minutes, or 1, 2, 3, or 4 hours.

[0061] Typically, in step b, the aqueous phase obtained from extraction step a can be separated from the insoluble residual protein source by any convenient method. Decanter centrifuge, followed by disk centrifugation and / or filtration, etc., can be used to remove legume protein source material from the aqueous phase containing soluble protein. In separation step b, 80–100% of the insoluble non-suspended solids are separated from the clarified aqueous protein suspension. Further clarification steps can be used to remove any remaining insoluble non-suspended solids so that the concentration of insoluble non-suspended solids is less than 0.2%.

[0062] In one preferred embodiment, the suspension is clarified by removing insoluble solids using a decanter centrifuge and a nozzle bowl separator. The separation step can be performed at the same temperature as the protein solubilization step.

[0063] In one embodiment, the clarified aqueous phase obtained from separation step b. is enzymatically treated with at least one suitable enzyme capable of modifying polyphenols derived from the plant material. The at least one enzyme may be an enzyme mixture containing the primary or secondary activity of a hydrolase enzyme such as a carboxylic acid ester hydrolase or naringinase, which includes alpha-L-rhamnosidase activity and beta-D-glucosidase activity. Carboxylic acid ester hydrolases hydrolyze polyphenol compounds such as tannins and saponins. α-L-rhamnosidase and naringinase hydrolyze naringin, rutin, quercitrin, hesperidin, diosine, terpenyl glycosides, and many other natural glycosides, including terminal α-L-rhamnose, to remove off-flavors such as bitterness. The dosage of enzymes used in the enzymatic treatment step varies depending on the legume protein source material. Optionally, the enzyme or enzyme mixture may contain other primary or secondary activities such as pectinase, hemicellulase, xylanase, β-glucanase, mannase, glucanase and amylase, e.g., glucoamylase, isoamylase, α-amylase and β-amylase.

[0064] In one embodiment, at least one enzyme capable of modifying polyphenols derived from plant materials can be used.

[0065] In one embodiment, at least one enzyme capable of modifying polyphenols includes an enzyme mixture of carbohydrase and cellulase, and a mixture thereof.

[0066] The bitterness can be removed by using an enzyme or enzyme mixture containing hydrolytic enzyme activity, such as carboxylic acid ester hydrolase activity, for example, tannase (EC3.1.1.20, tannin acyl hydrolase) or naringinase (EC3.2.1.40). For example, a multi-enzyme complex containing a broad range of carbohydrases, including beta-glucanase, pectinase, cellulase, hemicellulase and / or xylanase, can be used in the method of this disclosure. Preferably, the enzyme mixture contains tannase activity. The combination of enzymes may be tannase and beta-glucanase, pectinase, hemicellulase or xylanase, or any combination thereof. In one embodiment, an enzyme mixture containing a mixture of cellulase and carbohydrase, or a mixture of cellulase and carbohydrase-type enzymes, is used.

[0067] The carbohydrase usable in this invention is Viscozyme® L, available from Novozymes. Viscozyme® L is a blend or polyenzyme complex containing a wide range of carbohydrases, including arabinase, cellulase, beta-glucanase, pectinase, hemicellulase, and xylanase, and is generally derived from Aspergillus. Viscozyme® L also possesses tannase activity.

[0068] Remarkably, using the aforementioned multi-enzyme complex, such as Viscozyme® L, yields two desirable outcomes: cleavage of carbohydrate structures that release proteins, and cleavage of tannins that improve taste and color. Viscozyme® L, for example, breaks down long carbohydrate and / or polyphenol structures. In one preferred embodiment, the enzyme or enzyme mixture comprises tannase, for example, 0.1% by weight of tannase is used. For example, a Viscozyme L enzyme mixture having tannase activity can be used.

[0069] One combination could be tannase, pectinase, and cellulase, or tannase and pectinase, or a mixture of tannase and cellulase.

[0070] According to one embodiment, in step c, the enzyme treatment is carried out for 5 minutes to 2 hours, preferably 10 minutes to 1 hour, more preferably 30 minutes. In a preferred embodiment, the enzyme treatment is carried out by incubation at room temperature for 30 minutes under constant mixing conditions. The enzyme treatment can be carried out for 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55 or 60 minutes, or for 1 or 2 hours.

[0071] In one embodiment, the enzymatic treatment is performed after the separation step, for example, after centrifugation.

[0072] According to one embodiment, in enzyme treatment step c, the enzyme or enzyme mixture further includes, as its primary activity or the activity of an enzyme selected from the group consisting of pectinase, hemicellulase, xylanase, β-glucanase, mannase, glucanase, amylase, for example glucoamylase, isoamylase, α-amylase, and β-amylase.

[0073] Typically, in enzyme treatment step c, the enzyme is used in an amount of 0.0001 to 10% by weight on a dry matter basis, preferably 0.001 to 5% by weight on a dry matter basis, more preferably 0.01 to 2% by weight on a dry matter basis, and most preferably 0.1% by weight on a dry matter basis. The amount of enzyme may be 0.0001, 0.0005, 0.001, 0.005, 0.01, 0.02, 0.03, 0.04, 0.05, 0.06, 0.07, 0.08, 0.09, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.5, 3.0, 3.5, 4.0, 4.5, 5, 6, 7, 8, or 9% by weight on a dry matter basis.

[0074] The enzyme-treated legume protein aqueous solution is subjected to heat treatment to inactivate the enzyme and heat-unstable anti-trophic factors such as trypsin inhibitors present in the solution. The heating step also provides the additional benefit of reducing the microbial load. Generally, the protein solution is heated to a temperature of about 50°C to about 160°C, preferably about 60°C to about 120°C, more preferably about 75°C to about 80°C, for about 10 seconds to about 60 minutes, preferably about 10 seconds to about 5 minutes, more preferably about 5 minutes. In one preferred embodiment, the heat treatment is carried out at a temperature of 80°C for 5 minutes. The heat-treated legume protein solution is cooled for further processing.

[0075] The heat treatment may be carried out at a temperature of 50, 55, 60, 65, 70, 75, 80, 90, 100, 110, 120, 130, 140, 150, or 160°C, or within a range defined by any two of these values. The heat treatment may also be carried out for 10 seconds, or for 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, or 60 minutes, or within a range defined by any two of these values.

[0076] Furthermore, in step d, the heat treatment is carried out at a temperature of about 60°C to about 120°C, preferably about 75°C to about 80°C, for about 10 seconds to about 60 minutes, preferably about 10 seconds to about 5 minutes, more preferably about 5 minutes.

[0077] In one embodiment, the heat treatment is performed at a temperature of about 60°C to about 135°C, preferably about 60°C to about 120°C, more preferably about 75°C to about 80°C, for about 2 seconds to about 60 minutes, preferably about 10 seconds to about 60 minutes, preferably about 10 seconds to about 5 minutes, more preferably about 5 minutes.

[0078] In one embodiment, the heat treatment is performed at a temperature of approximately 135°C for approximately 2 to 5 seconds.

[0079] The heating in step d can be carried out by heating the suspension, by adding hot water to the suspension, or by using conventional techniques known in the art, such as plate heat exchangers, tubular heat exchangers, or jackets.

[0080] Any cooling step may be performed after the heating step d. The appropriate temperature for the cooling step depends on how the subsequent concentration step e. is carried out, or whether or not acidification is performed. When concentration is performed in a membrane process using a heat-sensitive film, the appropriate cooling temperature is 5-60°C. For other types of films, such as ceramic films, or for further concentration methods such as evaporation, higher temperatures may be applied.

[0081] When acidification or fermentation is performed after concentration, the appropriate cooling temperature varies depending on the starter culture. For example, 38-45°C is suitable for thermophilic cultures, while 28-32°C is suitable for mesothermal cultures. Other temperatures may also be appropriate.

[0082] According to one embodiment, in step e, the aqueous solution may be further concentrated by a suitable membrane process such as microfiltration, ultrafiltration, nanofiltration, or reverse osmosis. The membrane process can be used to separate specific components from the protein aqueous solution, and the type of membrane can be selected according to the desired composition of the final product. For example, in the case of a high-purity protein product containing small amounts of low molecular weight impurities, such as salts, an ultrafiltration membrane having a molecular weight cutoff (MWCO) of 1 to 100 kDa, preferably 5 to 20 kDa, more preferably 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 kDa, or any two of these values, is preferred. Alternatively, a membrane type with a nominal pore size of less than 0.1 μm, more preferably less than 0.01 μm, is preferred. Various membranes such as spiral-wound membranes, hollow fiber membranes, and plate membranes are applicable. Similarly, the membrane process can be operated in a manner deemed suitable for achieving the desired results, such as batch, semi-batch, or continuous.

[0083] In one preferred embodiment, the heat-treated suspension is concentrated by ultrafiltration. In a more preferred embodiment, the heat-treated suspension is concentrated by ultrafiltration using a 10 kDa spiral-wound membrane and washed by diafiltration.

[0084] Diafiltration can be applied to further assist in the separation of permeable compounds from the concentrate generated by the membrane process described above. The dry matter content of the concentrate residue is 5–30% by weight, preferably at least 10–20% by weight, more preferably at least 12–18% by weight. The dry matter content of the concentrate residue may be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30% by weight.

[0085] In one embodiment, diafiltration step f. may include one or more diafiltration and / or diafiltration steps.

[0086] The concentrated residue has a protein content of more than approximately 70% by weight of the dry material. Preferably, the concentrated residue has a protein content of 80 to 100% by weight of the dry material. In one embodiment, other concentration methods such as evaporation or centrifugation may be optionally used in step f. The protein content of the concentrated residue is 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, or 100% by weight.

[0087] In one embodiment, the membrane process or membrane filtration in step e. is microfiltration, ultrafiltration, nanofiltration, or reverse osmosis.

[0088] According to one embodiment, in step h, further concentration is performed using evaporation or centrifugation.

[0089] Typically, the concentration and washing steps are performed to separate the retaining liquid from the permeate.

[0090] According to one embodiment, the method further includes a pasteurization step, which is carried out after step f., at a temperature of about 55°C to about 70°C, preferably about 60°C to about 65°C, for about 30 seconds to about 60 minutes, preferably about 10 minutes to about 15 minutes.

[0091] The heat treatment step may be pasteurization carried out at a temperature of about 75°C to about 105°C for about 30 seconds to about 5 minutes, preferably pasteurization carried out at a temperature of about 75°C for about 30 seconds to about 5 minutes, preferably about 5 minutes. Next, the pasteurized concentrated plant protein suspension can be cooled to a temperature of preferably about 25°C to about 40°C for drying.

[0092] Typically, this method further includes a step of drying the resulting aqueous protein solution, preferably using spray drying, after step f. and any pasteurization and cooling steps. In a preferred embodiment, the protein solution or protein concentrate is spray-dried to produce a protein isolate or high-protein component.

[0093] The concentrated and diafiltration aqueous plant protein suspension can be dried by any convenient technique such as spray drying, drum drying, or freeze-drying. To ensure good microbiological quality, the plant protein suspension may be subjected to a pasteurization process before drying. Such heat treatment can be applied for any desired time and temperature conditions. Generally, the concentrated and diafiltration plant protein suspension is heated at a temperature of about 55°C to about 70°C, preferably about 60°C to about 65°C, for about 30 seconds to about 60 minutes, preferably about 10 minutes to about 15 minutes.

[0094] In one embodiment, the method further includes cooling the aqueous protein suspension to a temperature of about 25°C to about 40°C after step f. and after any pasteurization step. The cooling temperature may be within the range defined by 25, 30, 35, or 40°C, or any two of these values.

[0095] Furthermore, in one embodiment, the process further includes drying the resulting aqueous protein suspension after step f. and after any pasteurization and cooling steps, preferably using spray drying.

[0096] In one embodiment, the present invention relates to a process for producing plant-based food, the process comprising the following steps: a. Preparing a plant protein suspension by mixing a leguminous plant protein raw material, at least one antioxidant, and water to obtain an aqueous protein suspension. b. Separating the insoluble solid from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with at least one enzyme capable of modifying polyphenols derived from plant materials to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. Concentrate a heat-treated aqueous protein suspension using a membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as the retained liquid from the membrane filtration process. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Optionally, further concentrate the high-protein components to obtain a protein concentrate or isolate in the form of a suspension or powder. h. Fermenting and / or acidifying the high-protein component, optionally further cooling, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, i. Obtain plant-based foods, Includes.

[0097] In one embodiment, the present invention relates to a process for producing plant-based food, the process comprising the following steps: a. Preparing a plant protein suspension by mixing a leguminous plant protein raw material, at least one antioxidant, and water to obtain an aqueous protein suspension. b. Separating the insoluble solid from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with at least one enzyme capable of modifying polyphenols derived from plant materials to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. Concentrate a heat-treated aqueous protein suspension using a membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as the retained liquid from the membrane filtration process. f. Fermenting and / or acidifying the high-protein component, optionally further cooling it, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, g. Obtain plant-based foods, Includes.

[0098] In one embodiment, the present invention relates to a process for producing plant-based food, the process comprising the following steps: a. Preparing a plant protein suspension by mixing a leguminous plant protein raw material, at least one antioxidant, and water to obtain an aqueous protein suspension. b. Separating the insoluble solid from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with at least one enzyme capable of modifying polyphenols derived from plant materials to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. Concentrate a heat-treated aqueous protein suspension using a membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as the retained liquid from the membrane filtration process. f. Washing the concentrated aqueous protein suspension by diafiltration. g. Further concentrate the high-protein components to obtain a protein concentrate or isolate in the form of a suspension or powder. h. Fermenting and / or acidifying the high-protein component, optionally further cooling, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, i. Obtain plant-based foods, Includes.

[0099] In one embodiment, the present invention relates to a process for producing plant-based food, the process comprising the following steps: a. To prepare a plant protein suspension by mixing a leguminous plant protein raw material, sodium sulfite (Na2SO3), ascorbic acid, and water to obtain an aqueous protein suspension. b. Separating insoluble non-suspended solids from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with an enzyme mixture containing carbohydrase, cellulase, and tannase activity to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. Concentrate a heat-treated aqueous protein suspension using a membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as the retained liquid from the membrane filtration process. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Optionally, further concentrate the high-protein components to obtain protein concentrates or isolates in the form of suspensions or powders. h. Fermenting and / or acidifying the high-protein component, optionally further cooling, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, i. Obtain plant-based foods, Includes.

[0100] In one embodiment, the present invention relates to a process for producing plant-based food, the process comprising the following steps: a. To obtain an aqueous protein suspension, mix 5-30% by weight, preferably 6-15% by weight, more preferably 8% by weight, leguminous plant protein raw material, 0.01-1.0% by weight, preferably 0.02% by weight, sodium sulfite (Na2SO3), 0.01-0.25% by weight, preferably 0.1% by weight, ascorbic acid, and water at a pH of approximately 4.5-11, preferably approximately 6.0-7.0, at a temperature of 10°C-60°C, preferably 15°C-50°C, more preferably 20°C-40°C, most preferably 20°C-25°C for 10 minutes to 4 hours, preferably 20 minutes-3 hours, more preferably 30 minutes-2 hours, most preferably 90 minutes. b. Separating insoluble non-suspended solids from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with an enzyme mixture of carbohydrase and cellulase containing tannase activity in an amount of 0.0001 to 10% by weight, preferably 0.001 to 5% by weight, more preferably 0.01 to 2% by weight, most preferably 0.1% by weight, at a pH of about 4.5 to about 11, preferably about 6.0 to about 7.0, at a temperature of 10°C to 60°C, preferably 15°C to 50°C, more preferably 20°C to 40°C, most preferably 20°C to 25°C, for 5 minutes to 2 hours, preferably 10 minutes to 1 hour, more preferably 30 minutes, to obtain an enzyme-treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is subjected to heat treatment at a temperature of approximately 50°C to approximately 160°C, preferably approximately 60°C to approximately 120°C, preferably approximately 75°C to approximately 80°C, for approximately 10 seconds to approximately 60 minutes, preferably approximately 10 seconds to approximately 5 minutes, more preferably approximately 5 minutes, to obtain a heat-treated aqueous protein suspension. e. A heat-treated aqueous protein suspension is concentrated using an ultrafiltration membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as the retained liquid from the membrane filtration process. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Optionally, further concentrate the high-protein components to obtain protein concentrates or isolates in the form of suspensions or powders. h. Fermenting and / or acidifying the high-protein component, optionally further cooling, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, i. Obtain plant-based foods, Includes.

[0101] In one embodiment, the present invention relates to a process for producing plant-based food, the process comprising the following steps: a. Prepare a plant protein suspension by mixing 6-15% by weight, preferably 8% by weight, of leguminous plant protein raw materials, 0.01-1.0% by weight, preferably 0.02% by weight, of sodium sulfite (Na2SO3), 0.01-0.25% by weight, preferably 0.1% by weight, of ascorbic acid, and water at a pH of approximately 6.0-7.0, a temperature of 15°C-50°C, more preferably 20°C-40°C, most preferably 20°C-25°C for 10 minutes-4 hours, preferably 20 minutes-3 hours, more preferably 30 minutes-2 hours, most preferably 90 minutes, to obtain an aqueous protein suspension. b. Separating the insoluble solid from the aqueous protein suspension to obtain a clear aqueous protein suspension. c. The clarified aqueous protein suspension is treated with an enzyme mixture of carbohydrase and cellulase in an amount of 0.0001 to 10% by weight, preferably 0.001 to 5% by weight, more preferably 0.01 to 2% by weight, most preferably 0.1% by weight, where the enzyme mixture contains tannase activity, at a pH of about 6.0 to about 7.0, at a temperature of 15°C to 50°C, more preferably 20°C to 40°C, most preferably 20°C to 25°C, for 5 minutes to 2 hours, preferably 10 minutes to 1 hour, more preferably 30 minutes, to obtain an enzyme-treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 75°C to approximately 80°C for approximately 10 seconds to approximately 5 minutes, more preferably for approximately 5 minutes, to obtain a heat-treated aqueous protein suspension. e. A heat-treated aqueous protein suspension is concentrated using an ultrafiltration membrane filtration process to obtain a high-protein component with a protein content exceeding approximately 70% protein / dry matter as the retained liquid from the membrane filtration process. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Optionally, further concentrate the high-protein components to obtain protein concentrates or isolates in the form of suspensions or powders. h. Fermenting and / or acidifying the high-protein component, optionally further cooling, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, i. Obtain plant-based foods, Includes.

[0102] This protein isolate retains its original functional properties, such as its neutral color and lack of bitterness, making it an ideal ingredient for many foods and applications, including yogurt, cheese, meat substitutes, ice cream, and other plant-based dairy alternatives.

[0103] Dried plant protein products have a protein content of more than approximately 70% by weight. Preferably, the dried plant protein product is an isolate having a protein content of more than approximately 90% by weight, preferably at least approximately 100% by weight, on a (N × 6.25) dry weight basis. Nitrogen is converted to a percentage of protein using the factor 6.25.

[0104] In one embodiment, the process yields a plant-based food comprising a high-protein component having a protein content exceeding approximately 70% protein / dry weight, where preferably the high-protein component is an isolate having a protein content exceeding approximately 90% protein / dry weight, preferably at least approximately 100% protein / dry weight, on a (N × 6.25) dry weight basis. The plant-based protein component exhibits improved sensory and functional properties, such as reduced bitterness and improved gelling properties of dairy analogs. The improved sensory properties were achieved by reducing the concentration of polyphenol compounds, which may be, for example, tannins. The polyphenol concentration in the component is significantly lower than that of the starting material. According to other embodiments, plant-based foods can be obtained by processes according to this specification.

[0105] In one embodiment, a high-protein component having a protein content exceeding approximately 70% protein / dry matter, where preferably, the high-protein component is an isolate having a protein content exceeding approximately 90% protein / dry matter on a dry weight basis (N × 6.25), preferably at least exceeding approximately 100% protein / dry matter.

[0106] In one embodiment, the disclosure relates to a plant-based food comprising a leguminous plant-based high-protein component having a protein content exceeding approximately 70% protein / dry weight, where preferably the high-protein component is an isolate having a protein content exceeding approximately 90% protein / dry weight, preferably at least approximately 100% protein / dry weight, on an (N × 6.25) dry weight basis, having a neutral color and being free of bitterness.

[0107] In one embodiment, the plant-based product containing the high-protein component obtained by the above process is suitable for use in products selected from the group consisting of plant-based dairy substitutes such as gurt, yogurt, drinking yogurt, crème fraiche, sour cream, sour milk, pudding, set-type yogurt, smoothies, quark, cheese, cream cheese, ice cream, and meat-like products.

[0108] In one embodiment, the plant-based product further comprises live bacteria and / or probiotics. In one embodiment, the aqueous protein solution of the high-protein component obtained in step f. is further treated by fermentation. This can be done by bacterial fermentation, chemical fermentation, or a combination of bacterial and chemical fermentation.

[0109] In one preferred embodiment, a yogurt-like food product is produced. In one preferred embodiment, an aqueous protein solution is mixed with water, coconut oil, and sugar, heated to 50°C, homogenized at 150-160 bar using a laboratory homogenizer, and pasteurized in a water bath at 85°C for 5 minutes. After pasteurization, the protein suspension is cooled to 40°C, and 0.08% microbial starter culture and 1% glucono delta-lactone are added to the suspension. Fermentation is carried out at 38°C for 2 hours until the target pH (pH less than 5) is reached. The produced yogurt-like food product has distinctive characteristics such as a milky white color and a scoopable texture, and the gel hardness of the yogurt-like food product sample was measured by TA.XT as shown in Figure 3.

[0110] The texture of products such as cheese can be measured using a TA.XT texture analyzer that performs a compression test. The compression test is the simplest and most common instrumental texture measurement. The sample is placed on a flat surface, and a flat platen is lowered over the sample to a predetermined force or distance. The sample deforms, and the degree of deformation and / or resistance provided by the sample is recorded. Hardness, elasticity, and stickiness are measured.

[0111] Hardness is the force required to penetrate a sample to a depth of 1 cm. For example, a P05 probe can be used.

[0112] In one preferred embodiment, vegan cheese is produced. Protein isolate is mixed with water, and other ingredients (fat, sugar, salt, food coloring, etc.) are added to the mixture. The mixture is heated to 60°C and homogenized at 150 bar. The mixture is further pasteurized at 75°C for 5 minutes and cooled to incubation temperature (45°C). Next, the microbial starter culture, ascorbic acid, and flavorings are added, and the mixture is fermented for about 30 minutes to pH 6.0. After adding the transglutaminase enzyme, the mixture is poured into a coagulation mold and the mixture is coagulated for 2 hours to pH 5.0. The mass is further hardened for about 12 hours in refrigeration (4-6°C). Next, the cheese mass is moved to a press mold and the excess whey is pressed out with a hydraulic press (9 bar, 4-6 hours). After pressing, the vegan cheese is dried and salted.

[0113] According to one embodiment, the process involves adding transglutaminase (TG) enzyme to a suspension in an amount of 0.1 to 5 U per gram of protein, preferably 0.1 to 1 U per gram of protein, more preferably 0.3 to 0.6 U per gram of protein, and most preferably 0.4 to 0.5 U per gram of protein. When the plant-based product is fermented, the TG enzyme is preferably added before or at the same time as the starter culture. When the plant-derived product is acidified, i.e., not fermented, the TG enzyme may be added after the heat treatment and cooling steps.

[0114] When providing a protein-containing suspension, the raw materials in step a. are typically in the form of meal or powder. The particle size of the powder is typically in the range of 5 to 300 μm, preferably 10 to 275 μm. The meal preferably has a particle size with a D90 value of 150 μm, i.e., 90% of the particles are smaller than 150 μm. In one embodiment, 100% of the particles have a particle size of less than 275 μm. In one embodiment, 90% of the particles have a particle size of less than 150 μm, and in one embodiment, 50% of the particles have a particle size of less than 10 μm. Appropriate particle size also ensures the processability of the powder and suspension formed in step a. of the process. The powder should not clump, as this can cause problems in the production line and degrade the quality of plant-based foods.

[0115] Therefore, according to one embodiment, the plant-derived raw material is in the form of a powder. According to one embodiment of the method of the present invention, the plant-derived raw material is a powder having a particle size of 5 to 300 μm, preferably 10 to 275 μm. In one embodiment, 90% of the particles are smaller than 150 μm.

[0116] Depending on the raw materials, other pre-treatment steps may be necessary or useful.

[0117] According to one embodiment of the present invention, the method comprises adding at least one starter culture to a suspension and fermenting the mixture until the pH reaches 4 to 4.9, preferably 4.5, to obtain a fermented plant-based food.

[0118] Therefore, according to one embodiment, the method of the present invention includes a fermentation step, in which an acidic fermentation product is produced. In the fermentation step of the method of the present invention, known cultures, such as conventional starter cultures for dairy products, can be used to inoculate the mixture to be fermented. The bacteria may be mesophilic and / or thermophilic. A biological acidifier, such as a bulk starter or DVS starter (directly into a vat starter), may be used. The starter culture may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus bulcalycus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus rhamnosus, Lactobacillus casei, Lactococcus lactis, Leuconostoc citreum, Leuconostoc mesenteroides / pseudomesenteroides, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus amyloritis, Lactobacillus amylovorus, Lactobacillus delbruckii subspecies delbruckii, Lactobacillus rhamnosus GG, Bifidobacterium animalis subspecies lactis, and Lactobacillus acidophilus. Preferably, the starter culture is selected from the group consisting of Lactobacillus acidophilus, Bifidobacteria, and Lactobacillus rhamnosus. Fermentation is carried out after the heat treatment step.

[0119] According to one embodiment, the plant-based product of the present invention comprises live bacteria and / or probiotics.

[0120] According to one embodiment of the present invention, step a of the method further comprises adding sugar in an amount of 1 to 5% by weight, preferably 2 to 4% by weight, based on the total weight of the suspension, and optionally other components such as oil, salt, minerals such as calcium carbonate or tricalcium phosphate, and vitamins.

[0121] The protein content of the plant-based product according to the present invention is typically 0.5 to 20% by weight based on the total weight of the product. The protein content may also be 0.5 to 12% by weight, or 0.5 to 10% by weight, or 1 to 8% by weight, or 2 to 6% by weight based on the total weight of the product. The protein content refers to the plant-based product before any addition of jam or other ingredients.

[0122] To produce a fermented product that is stirred and has a smooth, desirable texture, the yogurt can be cooled and post-processed in a texturing unit such as a stretching unit.

[0123] Furthermore, stabilizers and texture-enhancing ingredients such as pectin or starch-based components, gellan gum, carrageenan, locust bean gum, xanthan gum, konjac gum, and hydrophilic colloids for viscosity, stability, or structure can be applied.

[0124] For fermented products with a set-type structure, after the product is packed into its final package, fermentation is carried out using a heating chamber or other appropriate temperature control to maintain a temperature suitable for the selected culture.

[0125] For strained fermented products such as Greek yogurt or quark, the fermented product is concentrated using appropriate methods such as membrane filtration, centrifugation, or gravity straining. At the end of the process, regardless of the product subtype mentioned above, the resulting plant-based food is typically packaged and cooled to a storage temperature of 2-6°C.

[0126] To control the perceived acidity of fermented products, regardless of the product type, the buffering capacity can be adjusted by using appropriate buffers or ingredients before fermentation. Such ingredients can be selected from a wide range of options available for food applications, including citrates, phosphates, and lactates. Adding such ingredients increases the concentration of acids produced during fermentation, resulting in a more acidic taste.

[0127] The present invention will be further explained by the following examples. [Examples]

[0128] Example 1 This example evaluates the extractability of protein from broad beans and the effect of enzymatic treatment on the clarity and taste of the protein solution obtained from the concentration process.

[0129] 0.02 wt% sodium sulfite (Na2SO3) was mixed with 8 wt% air-classified broad bean protein concentrate, then solubilized in water, and 0.1% ascorbic acid was solubilized in the suspension. The pH of the suspension was adjusted to 7.0 using sodium hydroxide, and the suspension was then mixed at room temperature for 90 minutes. The suspension was clarified by removing insoluble solids using a decanter centrifuge and nozzle bowl separator. The clarified suspension was enzymatically treated by adding 0.1% of a commercially available enzyme (Viscozyme L, Novozymes) with known tannase activity, and incubated at room temperature for 30 minutes under constant mixing. The enzyme was then inactivated by heat treatment at 80°C for 5 minutes. The heat-treated suspension was then concentrated by ultrafiltration using a 10 kDa spiral-wound membrane and washed with diafiltration. Subsequently, the concentrated broad bean protein-retaining solution was spray-dried to produce a broad bean protein isolate with a protein content of 90 wt% / dry weight.

[0130] Example 2 To evaluate the reduction in perceived bitterness of the broad bean protein isolate described in Example 1, sensory analysis was performed using two alternative forced selection methods (ISO 5495:2005).

[0131] The treated broad bean isolate was resuspended in water at an 8% concentration. This sample was compared to an 8% broad bean protein concentrate aqueous suspension and an 8% broad bean protein concentrate aqueous suspension clarified by centrifugation. The sensory evaluation results are shown in Table 1.

[0132] [Table 1]

[0133] Example 3 To determine the structural formation characteristics of the broad bean isolate described in Example 1, the protein isolate was further fermented, using a combination of bacterial and chemical fermentation, to produce a set-type yogurt-like food product.

[0134] The set-type yogurt-like food was manufactured as follows: A batch of 400 grams of premix was prepared according to the following recipe (Table 2). 390 grams of fava bean saturation solution was mixed with 376 grams of tap water, and then 10 grams of coconut oil and 24 grams of table sugar were added to the suspension. The fava bean protein suspension was heated to 50°C, homogenized at 150-160 bar using a laboratory homogenizer, and pasteurized in a water bath at 85°C for 5 minutes. After pasteurization, the fava bean protein suspension was cooled to 40°C, divided into 150-gram batches, and 0.08% bacterial starter culture and 1% glucono delta-lactone were added to the suspension. Fermentation was carried out at 38°C for 2 hours until the target pH (pH less than 5) was reached. The manufactured yogurt-like food had distinctive characteristics such as a milk-like white color and a scoopable texture. The gel hardness of yogurt-like samples was measured using a TA.XT texture analyzer, and the results are shown in Figure 2. Probe P05 was used.

[0135] [Table 2]

[0136] Example 4 To determine the structural properties of the broad bean protein isolate produced in Example 1, the broad bean protein isolate was tested for use in vegan cheese. The broad bean protein isolate was mixed with water, and other ingredients (fat, sugar, salt, and food coloring) were added to the mixture. The mixture was heated to 60°C and homogenized at 150 bar. The mixture was further pasteurized at 75°C for 5 minutes and cooled to incubation temperature (45°C). Next, the microbial starter culture, ascorbic acid, and flavoring were added, and the mixture was fermented for about 30 minutes until the pH reached 6.0. After adding the transglutaminase enzyme, the mixture was poured into a coagulation mold and allowed to coagulate for 2 hours until the pH reached 5.0. The mass was further hardened for about 12 hours under refrigeration (4-6°C). Next, the cheese mass was moved to a press mold, and excess whey was pressed out with a hydraulic press (9 bar, 4-6 hours). After pressing, the vegan cheese was dried and salted.

[0137] To produce a yogurt-like product, 760 g of broad bean concentrate prepared as described in Example 1 was first mixed with 100 g of tap water containing 50 g of sucrose and 5 g of pectin. The combined solution of broad bean protein, sucrose, and pectin was heated to 50°C and mixed with 30 g of melted coconut fat. The resulting mixture was homogenized at the inlet and outlet at 200 bar and 100 bar, respectively. To prevent the growth of undesirable microorganisms and to partially spread the broad bean protein, the homogenized mixture was heated at 85°C for 5 minutes. The heat-treated solution was then cooled to the fermentation temperature of 40°C. To increase buffering capacity and fortify the calcium in the yogurt, a sterile solution containing 15 g of citric acid (15% by weight) and 1.5 g of calcium phosphate was mixed with the heat-treated solution. Finally, a starter culture was inoculated into the solution containing all the aforementioned components and fermented at a stable temperature of 40°C until the pH reached 4.6 (approximately 5 hours). During this time, the product was very viscous, with a thick gel structure, similar to yogurt made from milk components. After reaching the target pH value, the product was simultaneously cooled to 12°C and mixed to create a discontinuous gel structure very similar to that of stirred dairy yogurt. The final product was then packaged and cooled to 5°C in a refrigerator. The finished product was neutral, almost white in color, with a smooth texture and viscosity comparable to typical stirred dairy yogurt, and a mild, neutral taste without any bitterness.

[0138] References EP 2566346 A4 Berot S, Gueguen J, Berthaud C. 1987. Ultrafiltration of faba bean protein extracts: Process parameters and functional properties of the isolates. Lebensm Wiss Tech 20:143-150. Olsen HS 1978. Continuous pilot plant production of bean protein by extraction, centrifugation, ultrafiltration and spray drying. Lebensm Wiss Tech 11:57-64. This disclosure provides, for example, the following: [Section 1] A method for producing plant-based food, comprising the following steps: a. Prepare a plant protein suspension by mixing a leguminous plant protein raw material, at least one antioxidant, and water to obtain an aqueous protein suspension. b. Separating the insoluble solid from the aqueous protein suspension to obtain a clarified aqueous protein suspension and an insoluble fraction. c. The clarified aqueous protein suspension is treated with at least one enzyme capable of modifying polyphenols derived from plant materials to obtain an enzymatically treated aqueous protein suspension. d. The enzyme-treated aqueous protein suspension is heat-treated at a temperature of approximately 50°C to approximately 160°C to obtain a heat-treated aqueous protein suspension. e. A heat-treated aqueous protein suspension is concentrated using membrane filtration to obtain a high-protein component as a retaining solution. f. Optionally, wash the concentrated aqueous protein suspension by diafiltration. g. Obtain a high-protein component with a protein content exceeding approximately 70% by weight protein / dry matter as the retained liquid from membrane filtration. h. Optionally, further concentrate the high-protein components to obtain protein concentrates or isolates in the form of suspensions or powders. i. Fermenting and / or acidifying the high-protein component, optionally further cooling, and / or adding jam, beta-glucan, flavorings and / or additives to the high-protein component, j. Obtain plant-based foods. A method characterized by including the following. [Section 2] The method according to claim 1, characterized in that the leguminous plant protein is selected from dried and raw soybeans, dried and raw peas, lentils, chickpeas and peanuts, more preferably selected from broad beans and peas, and most preferably from broad beans. [Section 3] The method according to claim 1 or 2, characterized in that the leguminous plant protein raw material in step a is an air-classified protein concentrate. [Section 4] The method according to any one of claims 1 to 3, characterized in that the leguminous plant protein raw material in step a is in powder form and preferably has a particle size in the range of 5 to 300 μm, more preferably 10 to 275 μm. [Section 5] The method according to any one of claims 1 to 4, characterized in that the aqueous protein suspension contains 5 to 30% by weight, preferably 6 to 15% by weight, and more preferably 8% by weight of leguminous plant protein. [Section 6] The method according to any one of claims 1 to 5, characterized in that the preparation in step a. and the enzymatic treatment in step c. are carried out at a temperature of 10°C to 60°C, preferably 15°C to 50°C, more preferably 20°C to 40°C, and most preferably 20°C to 25°C. [Section 7] The method according to any one of claims 1 to 6, characterized in that the preparation in step a. and the enzymatic treatment in step c. are carried out at a pH of about 4.5 to about 11, preferably about 6.0 to about 7.0. [Section 8] The method according to any one of claims 1 to 7, characterized in that the preparation in step a is carried out for 10 minutes to 4 hours, preferably 20 minutes to 3 hours, more preferably 30 minutes to 2 hours, and most preferably 90 minutes. [Section 9] The method according to any one of claims 1 to 8, characterized in that at least one antioxidant is selected from the group consisting of sulfites, sulfates and vitamins, preferably sulfites and ascorbic acid, more preferably sodium sulfite and ascorbic acid. [Section 10] The method according to any one of claims 1 to 9, characterized in that the aqueous protein suspension in step a contains 0.01 to 1.0% by weight of a sulfite or sulfate, preferably 0.01 to 1.0% by weight of a sulfite or sulfate, and / or 0.01 to 0.25% by weight of ascorbic acid, preferably 0.1% by weight of ascorbic acid, or 0.001 to 1.0% by weight of at least one antioxidant. [Section 11] The method according to any one of claims 1 to 10, characterized in that the sulfite is sodium sulfite (Na2SO3). [Section 12] The method according to any one of claims 1 to 11, characterized in that in step b, the separation is carried out by centrifugal separation, such as using a decanter centrifuge, followed optionally by disk centrifugal separation and / or filtration. [Section 13] The method according to any one of claims 1 to 12, characterized in that at least one enzyme capable of modifying polyphenols comprises an enzyme mixture of carbohydrase and cellulase and a mixture thereof. [Section 14] The method according to claim 13, characterized in that the enzyme mixture contains tannase activity. [Section 15] The method according to any one of claims 1 to 14, characterized in that in enzyme treatment step c, the enzyme treatment is carried out for 5 minutes to 2 hours, preferably 10 minutes to 1 hour, more preferably 30 minutes. [Section 16] The method according to any one of claims 1 to 15, characterized in that in the enzyme treatment step c, the enzyme further comprises at least one main or secondary activity of an enzyme selected from the group consisting of pectinase, hemicellulase, xylanase, beta-glucanase, mannase, glucanase, and amylase, such as glucoamylase, isoamylase, alpha-amylase, and beta-amylase. [Section 17] The method according to any one of claims 1 to 16, characterized in that in enzyme treatment step c, the enzyme is used in an amount of 0.0001 to 10% by weight on a dry matter basis, preferably 0.001 to 5% by weight on a dry matter basis, more preferably 0.01 to 2% by weight on a dry matter basis, and most preferably 0.1% by weight on a dry matter basis. [Section 18] The method according to any one of claims 1 to 17, characterized in that in step d, the heat treatment is carried out at a temperature of about 60°C to about 135°C, preferably about 60°C to about 120°C, more preferably about 75°C to about 80°C, for about 2 seconds to about 60 minutes, preferably about 10 seconds to about 60 minutes, preferably about 10 seconds to about 5 minutes, more preferably about 5 minutes. [Section 19] The method according to any one of claims 1 to 18, characterized in that in step d, the heat treatment is performed at a temperature of approximately 135°C for approximately 2 to 5 seconds. [Section 20] The method according to any one of claims 1 to 19, characterized in that the membrane filtration in step e is microfiltration, ultrafiltration, nanofiltration, or reverse osmosis. [Section 21] The method according to any one of claims 1 to 20, characterized in that the diafiltration step f. includes one or more diafiltration steps. [Section 22] The method according to any one of claims 1 to 21, characterized in that step h. is further concentrated by evaporation or centrifugation. [Section 23] The method according to any one of claims 1 to 22, characterized in that, in step e, a concentration step and a washing step are performed to separate the retaining liquid and the permeate. [Section 24] The method according to any one of claims 1 to 23, further comprising a pasteurization step carried out after step f. at a temperature of about 55°C to about 70°C, preferably about 60°C to about 65°C, for about 30 seconds to about 60 minutes, preferably about 10 minutes to about 15 minutes. [Section 25] The method according to any one of claims 1 to 24, further comprising the step of cooling the aqueous protein suspension to a temperature of about 25°C to about 40°C after step f. and after any pasteurization step. [Section 26] The method according to any one of claims 1 to 25, further comprising drying the obtained aqueous protein suspension, preferably by spray drying, after step f. and after any pasteurization and cooling steps. [Section 27] The method according to any one of claims 1 to 26, characterized in that the high-protein component is an isolate having a protein content exceeding approximately 90% protein / dry matter, preferably at least approximately 100% protein / dry matter, on a (N × 6.25) dry weight basis. [Section 28] A plant-based food obtained by the method described in any one of items 1 to 27. [Section 29] A plant-based food characterized by containing a high-protein component derived from leguminous plants having a protein content exceeding approximately 70% protein / dry weight, wherein the high-protein component is an isolate having a protein content exceeding approximately 90% protein / dry weight, preferably at least approximately 100% protein / dry weight, on a (N × 6.25) dry weight basis, and the high-protein component is neutral in color and has no bitter taste. [Section 30] Plant-based foods as described in item 29, which include gurt, yogurt, drinking yogurt, crème fraiche, sour cream, sour milk, pudding, set-type yogurt, smoothies, quark, cheese, cream cheese, ice cream, or meat-like products, preferably gurt or cheese. [Section 31] A plant-based food according to claim 29 or 30, further comprising live bacteria and / or probiotics.

Claims

1. A method for producing plant-based food, comprising the following steps: a. Prepare a plant protein suspension by mixing a leguminous plant protein concentrate, at least one sulfite or sulfate, ascorbic acid, and water to obtain an aqueous protein suspension. b. Separating the insoluble solid from the aqueous protein suspension to obtain a clarified aqueous protein suspension and an insoluble fraction. c. The clarified aqueous protein suspension is treated with an enzyme mixture containing beta-glucanase, xylanase, cellulase, and hemicellulase to obtain an enzymatically treated aqueous protein suspension. d. A heat-treated aqueous protein suspension is obtained by heat-treating the enzyme-treated aqueous protein suspension at a temperature of approximately 50°C to approximately 160°C. e. A heat-treated aqueous protein suspension is concentrated using ultramembrane filtration to obtain a high-protein component as a retaining solution. f. Washing the concentrated aqueous protein suspension by diafiltration. g. Obtain a high-protein component having a protein content exceeding approximately 90% by weight protein / dry matter as the retained liquid from membrane filtration. h. Fermenting and / or acidifying high-protein components, and i. Obtain plant-based foods, A method characterized by including the following.

2. The method according to claim 1, characterized in that the legume plant protein concentrate is derived from dried and raw beans, soybeans, dried and raw peas, lentils, chickpeas, peanuts, or broad beans.

3. The method according to claim 1 or 2, characterized in that the legume protein concentrate in step a is an air-classified legume protein concentrate.

4. The method according to any one of claims 1 to 3, characterized in that the leguminous plant protein concentrate in step a. is in powder form and has a particle size in the range of 5 to 300 μm.

5. The method according to any one of claims 1 to 4, characterized in that the aqueous protein suspension contains 5 to 30% by weight of leguminous plant protein.

6. The method according to any one of claims 1 to 5, characterized in that the preparation in step a. and the enzymatic treatment in step c. are carried out at a temperature of 10°C to 60°C.

7. The method according to any one of claims 1 to 6, characterized in that the preparation in step a. and the enzymatic treatment in step c. are carried out at a pH of about 4.5 to about 11 or about 6.0 to about 7.

0.

8. The method according to any one of claims 1 to 7, characterized in that the preparation in step a. is carried out for 10 minutes to 4 hours.

9. The method according to any one of claims 1 to 8, characterized in that the aqueous protein suspension in step a. contains 0.01 to 1.0% by weight of sulfite or sulfate and 0.01 to 0.25% by weight of ascorbic acid.

10. Sulfites are sodium sulfite (Na ２ SO ３ The method according to any one of claims 1 to 9, characterized in that it is the same as the method according to any one of claims 1 to 9.

11. The method according to any one of claims 1 to 10, characterized in that in step b, the separation is carried out by centrifugal separation.

12. The method according to claim 1, characterized in that the enzyme mixture contains tannase activity.

13. The method according to any one of claims 1 to 12, characterized in that the enzyme treatment in step c. is performed for 5 minutes to 2 hours.

14. The method according to any one of claims 1 to 13, characterized in that in the enzymatic treatment of step c, the enzyme is used in an amount of 0.0001 to 10% by weight on a dry matter basis in the clarified aqueous protein suspension.

15. The method according to any one of claims 1 to 14, characterized in that in step d, the heat treatment is performed at a temperature of about 60°C to about 135°C for about 2 seconds to about 60 minutes.

16. The method according to any one of claims 1 to 15, characterized in that in step d, the heat treatment is performed at a temperature of about 135°C for about 2 to 5 seconds.

17. The method according to any one of claims 1 to 16, characterized in that step e further comprises a concentration step and a washing step for separating the retaining liquid and the permeate.

18. The method according to any one of claims 1 to 17, further comprising a pasteurization step carried out at a temperature of approximately 55°C to approximately 70°C for approximately 30 seconds to approximately 60 minutes, following step f.

19. The method according to any one of claims 1 to 18, further comprising the step of cooling the aqueous protein suspension to a temperature of about 25°C to about 40°C after step f.

20. The method according to any one of claims 1 to 19, further comprising drying the obtained aqueous protein suspension after step f.

21. The method according to any one of claims 1 to 20, characterized in that the high-protein component is an isolate having a protein content exceeding approximately 100% protein / dry weight on a (N × 6.25) dry weight basis.

22. The method according to any one of claims 1 to 21, further comprising the step of concentrating the high-protein component after step g to obtain a protein concentrate or isolate in the form of a suspension or powder.

23. The method according to claim 22, characterized in that further concentration is performed by evaporation or centrifugation.

24. The method according to any one of claims 1 to 23, further comprising the step of cooling and / or adding jam, beta-glucan, flavoring and / or additives to the high-protein component after step h.

Images