An aqueous legume suspension for a legume-based food product

Abstract

The present invention relates to an aqueous legume suspension comprising alkali-soaked and disrupted legume fruits at a legume protein content of at least 40 g / L, a vegetable oil content in the range of 50 g / L to 350 g / L, and a pH in the range of 5 to 5.5. The present invention also relates to a method of producing the aqueous legume suspension. The aqueous legume suspension is useful as a starting material for manufacturing a legume-based food product, and the invention also relates to a process for the manufacture of a legume-based food product. In the process, the aqueous legume suspension is treated with a coagulating enzyme to coagulate legume protein and provide a coagulated legume protein suspension from which liquid is removed to provide the legume-based food product. The aqueous legume suspension and a coagulating enzyme is included in a kit of parts.

Description

[0001] AN AQUEOUS LEGUME SUSPENSION FOR A LEGUME-BASED FOOD PRODUCT

[0002] Field of the invention

[0003] The present invention relates to a process for the manufacture of plantbased, meat- and dairy-free cheese alternatives and to a corresponding product. Thus, the invention provides a legume-based food product and a corresponding legume-based milk, and a method for the manufacture thereof.

[0004] Background

[0005] The market demand for meat- and dairy-free products is continuing to increase owing to more people choosing to reduce or eliminate meat and dairy products from their diet for health, environmental sustainability, and ethical reasons.

[0006] Plant-based cheese alternatives are one of the many new-emerging totally dairy-free products responding to the requirements of people who choose to predominantly eat plant-based food. Plant-based cheese alternative might also fit into the diets of people with special dietary needs such as those with cow milk allergy or lactose intolerance, and those with concerns about cow milk hormones..

[0007] Cheese analogues are gaining increasing acceptance with food processors and consumers because of many potential benefits. Most of the commercial plant-based cheese alternatives are based on mixtures of water, protein and fat, and may further comprise starch. The starch used for these cheeses is often modified starch, which precludes their marketing as a "cleanlabel" product. Furthermore, of these commercial plant-based cheese alternatives have poor melting characteristics, do not display the stretch associated with conventional molten cheese, and can have an off-taste which thus requires the addition of further odours and flavours. Furthermore, the plant-based cheese alternatives typically have a lower nutritional value, e.g., calcium and protein content, than conventional dairy cheeses.

[0008] WO 2023 / 278895 discloses a method where an ingredient is derived from a press cake, and a plant-based milk is produced using the ingredient. The method may comprise forming protein micelles from the protein extract, wherein the plant-based milk analogue, and the micelles may be to produce plant-based alternatives to animal products.

[0009] US 2022 / 338497 discloses a cultured plant-based cheese composition based on a plant material from legumes or other seeds. The cultured plant-based cheese composition can be made from an emulsion with the plant material to which is added a starter culture with microbes and then culturing the plant material with the microbes, before coagulating the proteins in the emulsion and making a cultured plant-based cheese composition from a curd separated from the emulsion.

[0010] US 2015 / 305361 discloses a non-dairy cheese replica and a method of making the non-dairy cheese replica. The method includes solidifying a mixture of isolated and purified proteins from a non-animal source and isolated fats with the use of cross-linking the proteins. The proteins may be seed storage protein, e.g. from legumes.

[0011] WO 2023 / 161420 (PCT / EP2023 / 054688) discloses a process for the manufacture of a legume-based food product and a legume-based food product provided in the process. The process of WO 2023 / 161420 is exemplified with soybeans.

[0012] In light of the legume-based cheese alternatives and processes for making them, there remains a need for improved methods of manufacturing cheese analogues which meet consumer expectations and display similar properties as those of conventional cheeses, including functional properties, such as melt, stretch, and firmness, organoleptic properties, such as texture and flavour, and nutritional properties.

[0013] Summary

[0014] On this background it is an object of the present invention to provide a legume-based food product resembling a cheese prepared from the milk of a mammal. It is further an aim to provide an aqueous legume suspension resembling the milk of a mammal allowing the manufacture of a legume-based food product resembling a cheese.

[0015] The invention provides an aqueous legume suspension comprising alkali-soaked and disrupted legume fruits in an amount of legume fruits providing a legume protein content of at least 30 g / L in the aqueous legume suspension, a vegetable oil in the range of 50 g / L to 350 g / L, and the aqueous legume suspension having a pH in the range of 5 to 5.5. For example, the legume fruits have been soaked in alkaline water having a pH of at least 7.5 for at least 1 hour at a temperature in the range of 5°C to 60°C to thereby provide the alkali-soaked legume fruits. The legume fruits may be disrupted prior to or after soaking in alkaline water.

[0016] In another aspect, the invention relates to a method of producing an aqueous legume suspension, the method comprising the steps of: providing a legume fruit, disrupting the legume fruit to provide disrupted legume particles having a size in the range of 0.01 pm to 100 pm, soaking the legume fruit in alkaline water having a pH of at least 7.5 for at least 1 hour at a temperature in the range of 5°C to 60°C to provide a dispersion of soaked legume fruit, and in the steps of: suspending the disrupted legume particles in an aqueous liquid, adding a vegetable oil to the aqueous liquid, and adjusting the pH of the aqueous liquid, providing the aqueous legume suspension having a legume protein content of at least 30 g / L, a vegetable oil in the range of 50 g / L to 350 g / L, with the aqueous legume suspension having a pH in the range of 5 to 5.5.

[0017] The method may for example be considered to comprise the steps of: providing a legume fruit, disrupting the legume fruit to provide disrupted legume particles having a size in the range of 0.01 pm to 100 pm, soaking the legume fruit in alkaline water having a pH of at least 7.5 for at least 1 hour at a temperature in the range of 5°C to 60°C to provide a dispersion of soaked legume fruit, and providing the aqueous legume suspension having a legume protein content of at least 30 g / L, a vegetable oil in the range of 50 g / L to 350 g / L, with the aqueous legume suspension having a pH in the range of 5 to 5.5, by: suspending the disrupted legume particles in an aqueous liquid, adding a vegetable oil to the aqueous liquid, and adjusting the pH of the aqueous liquid. In yet a further aspect, the invention relates to a process for the manufacture of a legume-based food product, the process comprising the steps of: providing an aqueous legume suspension according to the disclosure, adding a coagulating enzyme to the aqueous legume suspension and maintaining the aqueous legume suspension containing the coagulating enzyme at a coagulating enzyme treatment temperature in the range of 10°C to 60°C for a coagulating duration in the range of at least 5 minutes, e.g. in the range of 5 minutes to 120 minutes, to provide a coagulated legume protein suspension; inactivating the coagulating enzyme by increasing the temperature of the aqueous legume protein suspension to at least 60°C to provide a food product suspension; and removing liquid from the food product suspension to provide the legume-based food product.

[0018] The aqueous legume suspension of the present disclosure can be used as a starting material for the manufacture of a legume-based food product resembling a cheese in a few simple steps. For example, the product can be packaged and delivered to a household, a restaurant or the like where the manufacture of the legume-based food product takes place according to the process of the disclosure. In particular, the aqueous legume suspension can be provided in a kit of parts that also includes a coagulating enzyme, and optionally also a food-grade microorganism, allowing the process of the disclosure to be performed. The kit of parts may contain instructions describing the steps of the process for the manufacture of a legume-based food product according to the disclosure. Treatment of the aqueous legume suspension with the coagulating enzyme is performed using equipment available in the kitchen of a household or a restaurant. In an example, the aqueous legume suspension does not comprise a food-grade microorganism. When the aqueous legume suspension is to be fermented with a food-grade microorganism, the aqueous legume suspension and the food-grade microorganism should be kept separate from each other, e.g. the aqueous legume suspension is provided in a kit of parts that also comprises an appropriate food-grade microorganism. For example, the aqueous legume suspension may be pasteurised to limit the risk that the aqueous legume suspension contains microorganisms, including foodgrade microorganisms.

[0019] The combination of the legume fruit as the starting material and the processing steps, in particular the combination of the alkaline soaking and the adjustment to the pH in the range of 5 to 5.5, with the coagulation by the coagulating enzyme provides a legume-based food product where the lipids are tightly integrated in a network formed by the proteins. A sample of a legume-based food product of the disclosure was analysed by staining proteins and lipids and the tight network is seen in the microscope image in Figure 2.

[0020] The aqueous legume suspension of the disclosure can be provided in the method of producing an aqueous legume suspension of the disclosure, and this method is useful to prepare the aqueous legume suspension at an industrial scale.

[0021] The present disclosure provides an aqueous legume suspension. The aqueous legume suspension is useful for manufacturing a legume-based food product and a process for the manufacture of a legume-based food product is also disclosed. Legumes, i.e. plants of the family Fabaceae (or Leguminosae), commonly have dry fruits in pods. The present invention employs a legume fruit, and in the context of the disclosure the legume fruit may also be referred to as a “legume” or a “fruit of a legume”, and the terms “legume”, “fruit of a legume” and “legume fruit” may be used interchangeably. In particular, when a legume is mentioned in the context of the method or the product, it is to be understood that the legume is the fruit of a legume. It is especially preferred that the legume used in the method is a dry and mature legume fruit. When a legume fruit is mentioned in the present disclosure it is a dry legume fruit, e.g. separated from its pod, unless noted otherwise. Legume fruits are generally harvested in a dry form, and in the dry form the legume fruit may also be referred to as a “pulse”.

[0022] The legume may be any legume, in particular any legume considered for human consumption. Common legumes include alfalfa, clover, peas, beans, lentils, lupins, mesquite, carob, soy, and peanuts. More specifically legumes include dry beans (Phaseolus spp. including several species now in Vigna), such as kidney bean, haricot bean, pinto bean, navy bean (Phaseolus vulgaris), lima bean, butter bean (Phaseolus lunatus), azuki bean, adzuki bean (Vigna angulacis), mung bean, golden gram, green gram (Vigna cadiata), black gram, urad (Vigna mungo), scarlet runner bean (Phaseolus coccineus), ricebean (Vigna umbel lata), moth bean (Vigna acontifolia), tepary bean (Phaseolus acutifolius)', dry broad beans (Vicia faba), such as horse bean (Vicia faba equina), broad bean (Vicia faba), field bean (Vicia faba), fava beans; dry peas (Pisum spp.), such as garden pea (Pisum sativum va sativum), protein pea (Pisum sativum vac acvense)', chickpea (Cicec acietinum), dry cowpea (Vigna unguiculata ), pigeon pea (Cajanus cajan), lentil (Lens culinacis), peanut (Acachis hypogaea), lupins (Lupinus spp.), soy (Glycine max).

[0023] The legume contained in the aqueous legume suspension may be of a single species or legume variety, or the aqueous legume suspension may contain a mixture of legumes of different species or a mixture of legumes of different species or varieties. In the present context, the term “legume fruits” generally refers to a mixture of legumes of different species and / or different varieties, although “legume fruits” may also refer to a single legume species or a single legume variety.

[0024] The legume fruit in the aqueous legume suspension has preferably been removed from its pod. Moreover, it is also preferred that no components are removed from the legume fruit with the aid of a solvent to dissolve one or more components from the legume. Thus, a legume fruit may have components removed while still in its dry form, or insoluble components, e.g. water insoluble components, may be removed after suspending the legumes in water, e.g. after disrupting the legume fruits. It is especially relevant that the aqueous legume fruit suspension is not provided from a specific isolate of a component from the legume, e.g. a protein isolate. If a legume protein isolate is used to prepare the aqueous legume fruit suspension it is not possible to obtain desirable functional properties, such as meltability, stretch, and firmness, for the product thus obtained. Without being bound by theory, the present inventors believe that the manufacture of a protein isolate from a legume according to commercial processes denatures the legume protein and further that the denatured protein is the reason that desirable functional properties cannot be obtained. Thus, in general legume protein isolates, or isolates from other legume components, e.g. starch, cannot be used to provide an aqueous legume fruit suspension for use in the present method. However, the legume fruit suspension may also be referred to as a legume suspension, but it is preferred that the aqueous legume suspension is an aqueous legume fruit suspension. It is further preferred that the legume is not employed as a specific isolate, e.g. as a legume protein isolate or a legume starch isolate.

[0025] Certain steps of the present methods are performed at specified temperatures, which may include “ambient temperature”. In the present context, an “ambient temperature” generally means the temperature existing in the surroundings. The ambient temperature may for example be any temperature in the range of 10°C to 40°C.

[0026] The legume fruits are disrupted in the method of producing an aqueous legume suspension. The disruption of the legume fruits may be any processing intended to reduce the size of parts or particles of a plant material, e.g. a legume, in particular a legume fruit, and typical disruptive processing involves cutting, pressing, chopping, milling, grinding, crushing, grating, shredding etc. In general, the disruption should reduce the legume fruits to particles having a size in the range of 0.01 pm to 100 pm, e.g. 0.1 pm to 10 pm. Likewise, legume particles of the alkali-soaked and disrupted legume fruits preferably have a size in the range of 0.01 pm to 100 pm, e.g. 0.1 pm to 10 pm. The disruption aims to break down the inter-cellular network and allow the disrupted legume fruits to being hydrated. In particular, when the legume particles of the alkali-soaked and disrupted legume fruits have a size in the range of 0.01 pm to 100 pm, especially in the range of 1 pm to 30 pm, this range has been found to provide the best mouthfeel of a cheese alternative manufactured from the legume particles of the alkali-soaked and disrupted legume fruits. The mouthfeel is even better when the legume particles of the alkali-soaked and disrupted legume fruits have a size in the range of 0.1 pm to 10 pm. In an example, the legume fruits are disrupted when the legume fruits are in a dry state, i.e. before soaking. In another example, the legume fruits are disrupted after soaking, e.g. the legumes are disrupted when suspended in water or the soaked legumes are drained to remove the water, and the soaked legumes are then disrupted. In general, the disrupted particles of the legume fruits are referred to as disrupted legume particles. In the context of the present disclosure, the size of the disrupted legume particles is recorded when the disrupted legume particles are in a hydrated state. Thus, when the legume fruits are disrupted prior to soaking, the size of the disrupted particles should be recorded after soaking the disrupted particles. The size of the disrupted legume particles in the hydrated state may be recorded using any method, e.g. an optical method or microscopically. It is preferred that the legume fruits are soaked before the disruption step. For example, the legume fruits may be soaked without any disruption, or the legume fruits may be disrupted partially, e.g. to a size in the millimetre range, such as in the range of 1 mm to the size of the legume fruit before the partial disruption, before soaking.

[0027] In an example, the legume fruit is soaked prior to being disrupted. However, the legume fruit may be disrupted partially prior to soaking, e.g. to provide that most of the dry legume fruits are reduced in size to particles of dry legume fruits with a size in the range of 1 mm to the size of the legume fruit before the partial disruption, and as long as the particles of the dry legume fruits have a size of at least 1 mm when being soaked, the effect of disrupting the legume fruits after soaking is obtained. Thus, the dispersion of soaked legume fruit or the dispersion of soaked and partially disrupted legume fruit may be subjected to a wet grinding process after soaking to disrupt the legume fruits and provide a suspension of wet ground, disrupted legume fruit particles including particles of insoluble legume fibre components. The insoluble legume fibre components may also be referred to as pulp, e.g. disruption of the legume fruits provides a pulp fraction. It is preferred that the suspension of wet ground, disrupted legume fruit particles is subjected to a step to separate a pulp fraction from the disrupted legume fruits, e.g. a solid-liquid separation, in particular filtration. The solid-liquid separation, when used, may for example have a cutoff of about 500 pm or less, e.g. about 400 pm, 300 pm, 200 pm or 100 pm, e.g. above 10 pm, so that the disrupted legume fruits are in the liquid fraction and the pulp is removed as the solid fraction. When the pulp fraction is removed from the suspension of wet ground legume fruit particles, the target legume protein content is based on the wet ground legume fruit particles not including the pulp fraction. Removal of the pulp fraction from the legume fruit provides that the legume-based food product, e.g. the cheese alternative, obtained from the aqueous legume suspension has better organoleptic properties than when the legume-based food product is manufactured from a legume fruits where the pulp fraction has not been removed.

[0028] In the method of the disclosure, the legume fruit is soaked in alkaline water for at least 1 hour at a temperature in the range of 5°C to 60°C, e.g. 5°C to 55°C or 5°C to 50°C, to provide a dispersion of soaked legume fruit. In the present context, water having a pH of at least 7.5 is referred to as alkaline water, and likewise, legume fruits having been soaking in alkaline water, i.e. at a pH of at least 7.5 for at least 1 hour at a temperature in the range of 5°C to 60°C, are referred to as “alkali-soaked legume fruits”. In general, the pH of the alkaline water may be selected freely as long as the pH is not so high as to damage the contents of the legume fruits. For example, the alkaline water may have a pH in the range of 7.5 to 11. Correspondingly, the aqueous legume suspension comprises “alkali-soaked and disrupted legume fruits”. Thus, the legume fruits of the aqueous legume suspension have been soaked in alkaline water and disrupted. In general, the volume of alkaline water should be at least equal to the volume of dry legume fruits, but in an example, a volume of dry legume fruits is suspended in water with the volume of dry legume fruits to the volume of water being in the range of 1 :1 to 1 :10, e.g. 1 :3 to 1 :6, for soaking. The legume fruits are dispersed in water and soaked in the water for at least 1 hour at ambient temperature, e.g. a temperature in the range of 5°C to 60°C, e.g. 5°C to 55°C or 5°C to 50°C, such as at ambient temperature. There is generally no upper limit to the soaking time, but the soaking time may for example be in the range of 2 hours to 48 hours. After soaking, e.g. after soaking but before disruption of the legumes, the liquid may be removed from the soaked legume fruits before redispersing the soaked legume fruits in an appropriate volume of water. The amount of soaked legume fruits is generally selected such that the content of legume protein content is at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, in the manufacture ready aqueous legume suspension. In an example, the step soaking the legume fruit in alkaline water is performed in water having a pH in the range of 7.5 to 8.5. For example, the legume fruits may be dispersed in water, e.g. at a volumetric ratio of dry legume fruits to water in the range of 1 : 1 to 1 :10, e.g. 1 :3 to 1 :6, and the pH may be adjusted by addition of base, e.g. a carbonate-based base, such as Na2COs or NaHCOs, to be in the range of 7.5 to 8.5, e.g. about 8. In another example, the legume fruits are suspended in water already at a pH the range of 7.5 to 8.5. The pH may be buffered or unbuffered, regardless of whether the pH is adjusted prior to or after dispersing the legume fruits in the water. The present inventors have surprisingly found that by soaking the legume fruits at a pH the range of 7.5 to 8.5, the legume protein is made more readily available for the subsequent processing steps. Thereby, the yield of protein in a legume-based food product prepared from the aqueous legume suspension is improved compared to when the legume fruits are soaked in water without adjusting the pH. Without being bound by theory, the present inventors believe that the improved protein yield is made available when the legume fruits have not been exposed to high temperature, e.g. above 60°C, such as above 55°C, in particular above 50°C, before mixing with the remaining components, e.g. the vegetable oil and optionally also a non-legume fibre component. In an example, the legume fruits have not been exposed to water having a temperature above 60°C, e.g. above 55°C or above 50°C prior to being mixed with the vegetable oil and the optional non-legume fibre component, and the legume fruits are soaked in water having a pH in the range of 7.5 to 8.5. However, in an example, the aqueous legume suspension is carbohydrate depleted, e.g. due to the treatment with an amylase enzyme, and the aqueous legume suspension may be subjected to high temperatures, e.g. in the heat inactivation of the amylase enzyme.

[0029] It is particularly preferred that the legume fruits are soaked in alkaline water followed by removal of the alkaline soaking water and redispersing the legume fruits in water and then disrupting the legume fruits after the redispersion. The present inventors have surprisingly found that the soaking of the legume fruits in alkaline water extracts at least a fraction of lectins present in the legume fruits into the alkaline soaking water, so that separation of the legume fruits from the alkaline soaking water provides legume fruits with a reduced content of lectins. In the present context, the legume fruits with a reduced content of lectins may also be referred to as lectin depleted legume fruits. Thereby, the soaking of the legume fruits in alkaline water reduces the need for heat denaturing of the lectins in order to provide a legume-based food product, i.e. a legume-based food product safe for human consumption. Correspondingly, the soaking in alkaline water minimises denaturing of the legume proteins, e.g. denaturing of legume proteins otherwise created by excessive heating, e.g. above 60°C, or even above 55°C or 50°C, thus allowing the preparation of a legume-based food product having desirable properties, such as such as melt, stretch, and firmness, organoleptic properties, e.g. texture. After removal of the legume fruits from the alkaline soaking water, the legume fruits may be rinsed in water to remove further traces of the alkaline soaking water with legume lectins.

[0030] The present inventors have further surprisingly observed that when the legume fruits are soaked in alkaline water, e.g. at a pH in the range of 7.5 to 8.5, e.g. about 8, a legume-based food product prepared from the aqueous legume suspension has fewer off-flavours and off-colours compared to when the soaking is performed in water without adjusting the pH. Avoiding off- flavours is generally relevant for legumes, although particularly relevant for legumes of Phaseolus vulgaris. Thus, in an example, the legume fruits are Phaseolus vulgaris and the legume fruits are dispersed in water at a pH in the range of 7.5 to 8.5, e.g. about 8. However, the effect of minimising off-colours is especially relevant for legumes fruits that are generally white. In an example, the legume fruits are of a variety that is mainly white, and the legume fruits are dispersed in water at a pH in the range of 7.5 to 8.5, e.g. about 8. In the present context, at least the following legumes are considered to be white: broad beans, cannellini beans, pinto beans, cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans. For example, the legumes may be selected from at least one of broad beans, cannellini beans, pinto beans, cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans, or a mixture thereof, and the legume fruits are dispersed in water at a pH in the range of 7.5 to 8.5, e.g. about 8. When dispersed in water at a pH in the range of 7.5 to 8.5, the volumetric ratio of dry legume fruits to water may be in the range of 1 : 1 to 1 : 10, e.g. 1 :3 to 1 :6. Legume fruits have high contents of proteins and lipids and also contain sugars. The sugars are commonly present as oligo- and polysaccharides which may be found as soluble or insoluble fibres. The present method may include the removal of a pulp fraction, which contains a significant proportion of the carbohydrates of a legume. Legumes may contain carbohydrates in addition to carbohydrates that can be removed in the pulp fraction. The additional carbohydrates may also be referred to as polysaccharides, complex carbohydrates, or complex polysaccharides. For example, the carbohydrates may be starch, which is generally a mixture of amylose and amylopectin; these are both complex carbohydrate polymers of glucose. In an example, carbohydrates, e.g. carbohydrates not present in the pulp fraction, are degraded enzymatically. For example, the method of producing an aqueous legume suspension may comprise the step of adding a carbohydrate degrading enzyme, e.g. an amylase, to the suspension of disrupted legume particles in an aqueous liquid. It is particularly preferred that the legume fruits are soaked before disrupting the soaked legume fruits, e.g. the alkali soaked legume fruits, and that a pulp fraction is removed from the soaked and disrupted legume fruits before adding a carbohydrate degrading enzyme, e.g. an amylase enzyme. Relevant amylase enzymes include endoamylases and exo-amylases. Exemplary amylases are supplied by Novozymes A / S (Bagsvaerd, Denmark), e.g. as known under the trademark Termamyl, or by Enzyme Supplies Limited (Oxford, the UK), e.g. Amylase FA 2300L or BetaAmylase 700K). The carbohydrate degrading enzyme may especially be an amylase enzyme, e.g. any amylase enzyme, and after addition of the carbohydrate degrading enzyme, e.g. the amylase enzyme, the aqueous liquid with the disrupted legume particles and the carbohydrate degrading enzyme is heated to a carbohydrate degrading enzyme treatment temperature and retained at the carbohydrate degrading enzyme treatment temperature for a carbohydrate degrading enzyme treatment duration. When the carbohydrate degrading enzyme is an amylase, the treatment with the carbohydrate degrading enzyme is comparable to the mashing step used in the brewing of beer, and in general, any condition with respect to temperature and time in the treatment with the carbohydrate degrading enzyme may be selected from a commonly known mashing process. Thus, the carbohydrate degrading enzyme treatment duration may for example be at least 5 minutes, e.g. in the range of 5 minutes to 6 hours, e.g. 30 minutes to 120 minutes, and the carbohydrate degrading enzyme treatment temperature may be in the range of 40°C to 75°C. In general, the carbohydrate degrading enzyme treatment duration should be at least 10 minutes, at least 15 minutes, at least 20 minutes, or at least 30 minutes. The carbohydrate degrading enzyme treatment temperature depends on the selected enzyme, and the carbohydrate degrading enzyme treatment duration may be selected based on the extent of carbohydrate hydrolysis intended. The carbohydrate degrading enzyme should be inactivated after the enzyme treatment, e.g. by heating the aqueous liquid with the disrupted legume particles to a carbohydrate degrading enzyme inactivating temperature. Inactivation of the carbohydrate degrading enzyme is relevant when addition of a non-legume fibre component is intended. Inactivating the carbohydrate degrading enzyme ends the carbohydrate degrading treatment duration. The present inventors have observed that a carbohydrate degrading enzyme inactivating temperature of 80°C when maintained at less than 20 minutes, e.g. about 15 minutes, is insufficient to denature the legume proteins. When the aqueous liquid with the disrupted legume particles has been treated with a carbohydrate degrading enzyme, e.g. an amylase enzyme, the aqueous liquid with the disrupted legume particles may be referred to as a “carbohydrate depleted aqueous legume suspension”. In the present context, the term “carbohydrate depleted” thus means that the content of the carbohydrate targeted by the carbohydrate degrading enzyme, especially an amylase enzyme, has been reduced. In general, the reduction in carbohydrate content reflects the choice of carbohydrate degrading enzyme, the carbohydrate degrading enzyme treatment duration, thus also including the inactivation of the carbohydrate degrading enzyme, and the carbohydrate degrading enzyme treatment temperature. For example, the aqueous legume suspension may be carbohydrate depleted meaning that the legumes have been treated with a carbohydrate degrading enzyme, especially an amylase enzyme, at a carbohydrate degrading enzyme treatment duration in the range of 5 minutes to 6 hours, e.g. 30 minutes to 120 minutes, and a carbohydrate degrading enzyme treatment temperature in the range of 40°C to 75°C. Correspondingly, the aqueous legume suspension may be a carbohydrate depleted aqueous legume suspension. Carbohydrate depletion, in particular when also combined with removal of a pulp fraction, allows further control of functional properties, such as melt, stretch, and firmness, organoleptic properties, of the legume-based food product manufactured from the carbohydrate depleted aqueous legume suspension. Treatment with a carbohydrate degrading enzyme, e.g. an amylase, has the further advantage that the carbohydrate, e.g. starch from the legume, is degraded to shorter sugars, e.g. glucose, maltose and other sugars depending on the chosen carbohydrate degrading enzyme, that have a sweetening effect in the legumebased food product. The present inventors believe that the sweetening effect of carbohydrate, e.g. starch, degradation, makes the taste of the legume-based food product closer to the taste, as provided by lactose, in a conventional cheese prepared from the milk of cow or another mammal.

[0031] In the present context, soybeans and peanuts are considered legumes with limited carbohydrate contents, and it is preferred that the legume fruits of the aqueous legume suspension do not contain soybeans and / or peanuts. It is particularly preferred that the legume fruits of the aqueous legume suspension do not contain soybeans and / or peanuts and that the aqueous legume suspension is carbohydrate depleted. It is even more preferred that a pulp fraction has also been removed from the legume fruits.

[0032] The aqueous legume suspension comprises a legume protein content of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, a vegetable oil in the range of 50 g / L to 350 g / L, and optionally also a non-legume fibre component in the range of 0.1 g / L to 100 g / L. In the present context, the contents of the legume protein, the vegetable oil and the optional non-legume fibre component are on a dry matter basis relative to the total volume of the aqueous legume suspension, in particular to the total volume of the aqueous legume suspension having a pH in the range of 5 to 5.5. The vegetable oil content may alternatively be provided as a volumetric percentage, i.e. %V / V. In the present context, a vegetable oil is considered to have a density of about 0.9 g / L, so that the vegetable oil being present in the range of 50 g / L to 350 g / L may also be expressed to be present in the range of 5.5%V / V to 39%V / V.

[0033] Legume fruits typically have a high protein content, e.g. about 20 g / 100 g or higher, and the proteins of legumes include storage proteins, e.g. globulins. The proteins of legumes typically have isoelectric points (pl) of about 4.5. The aqueous legume suspension has a pH in the range of 5 to 5.5, and the present inventors have surprisingly found that when legume fruits are treated in water having a pH about 0.5 to about 1 ‘pH unit’ above the pl of legume proteins, an improved utilisation of the legume protein is obtained than when the pH is outside this range. Isoelectric precipitation, i.e. precipitation of protein by adjusting the pH to a value close to the pl of the relevant protein source, is commonly used in the preparation of food products. However, the present inventors have found that by employing a pH in the range of 5 to 5.5, the legume protein is made more accessible to a subsequent treatment with a coagulating enzyme, e.g. a protease, in the manufacture of a cheese alternative food product. Moreover, the present inventors have observed that a more appropriate coagulation of the legume protein is obtained in the following steps for the manufacture of a legume-based food product when the pH is in the range of 5 to 5.5. Without being bound by theory, the present inventors believe that the combination of soaking of the legume fruits in alkaline water and the subsequent treatment at a pH is in the range of 5 to 5.5 provides an improved legume-based food product. The present inventors have further observed that if the pH is increased beyond 5.5, e.g. to a pH of 6 or higher, in an aqueous legume suspension, less protein will be made accessible to further enzyme treatment compared to when the pH is in the range of 5 to 5.5. When the pH of the aqueous legume suspension is above 5.5, the protein yield in the legume-based food product manufactured from the aqueous legume suspension is too low. In order to appropriately control the pH to be in the range of 5 to 5.5, the pH may be controlled actively. In particular, it may be avoided that the aqueous legume suspension contains microorganisms, e.g. food-grade microorganism, which may affect, e.g. lower, the pH. Microorganisms should especially be avoided in the aqueous legume suspension to more easily ensure that the pH does not drop below 5.

[0034] If necessary, the volume of the dispersion of soaked legume fruit is adjusted so that the aqueous legume suspension has a legume protein content of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L. However, it is preferred that the alkaline water is removed from the dispersion of the legume fruits and that the legume fruits are subsequently redispersed in an appropriate volume to provide the target protein concentration. The legume protein content of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, of the aqueous legume suspension may also be referred to as a target content of legume protein. Correspondingly, the vegetable oil in the range of 50 g / L to 350 g / L of the aqueous legume suspension and the non-legume fibre component in the range of 0.1 g / L to 100 g / L of the aqueous legume suspension may also be referred to as target contents. The non-legume fibre component may be provided in a solution or in a dry form in an amount to reach the target content of the aqueous legume suspension. In the steps of production of the aqueous legume suspension, the protein content is sufficient and appropriate to reach the target content of legume protein in the aqueous legume suspension, e.g. the protein content in a suspension or liquid in a production step should take into account the change in volume occurring upon addition of appropriate amounts of vegetable oil and the non-legume fibre component and also adjustment of the pH, such that the content of legume protein content is at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, in the aqueous legume suspension, which also contains vegetable oil in the range of 50 g / L to 350 g / L and a non-legume fibre component in the range of 0.1 g / L to 100 g / L and has a pH in the range of 5 to 5.5. The aqueous legume suspension containing at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, legume protein, a vegetable oil in the range of 50 g / L to 350 g / L and a non-legume fibre component in the range of 0.1 g / L to 100 g / L and has a pH in the range of 5 to 5.5 may also be referred to as a “manufacture ready aqueous legume suspension”. In general, the higher the protein content, the more pronounced is an effect coupled to the high protein content, although no further improvements appear possible when the protein content surpasses 100 g / L, e.g. 60 g / L. Thus, a preferred range of the protein content is 30 g / L to 100 g / L, with 40 g / L to 60 g / L being particularly preferred.

[0035] Adjustment of the volume of the dispersion of soaked legume fruit, when relevant, typically involves reducing the volume. The volume of the dispersion of soaked legume fruit may be adjusted, e.g. reduced, using any available procedure, although it is preferred that the reduction of volume does not include heating the dispersion of soaked legume fruit. In an example, the legume fruits are disrupted after soaking, e.g. while being dispersed in the alkaline water or after redispersing the soaked legume fruits, and the dispersion of soaked and disrupted legume fruit is subjected to a solid liquid separation to remove a pulp fraction from the dispersion, and if relevant for providing a target concentration of legume protein of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L.

[0036] The aqueous liquid with the soaked and disrupted legume fruit with a protein content to reach the target concentration of legume protein of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, may be mixed with a non-legume fibre component. The non-legume fibre component may be provided in a solution, e.g. an aqueous solution, or in a dry form in an amount to reach the target content of the aqueous legume suspension of 0.1 g / L to 100 g / L of the aqueous legume suspension.

[0037] The vegetable oil may be added at any stage, e.g. to the dispersion with the soaked and disrupted legume fruit, to the solution of the non-legume fibre component, to the non-legume fibre component in a dry form, when a non- legume fibre is used, or to the aqueous suspension containing both of the soaked and disrupted legume fruit and the non-legume fibre component. However, it is preferred that the vegetable oil is added prior to adjusting the pH to be in the range of 5 to 5.5 to take into account the effect of the vegetable oil on the pH.

[0038] The pH is set to have a pH in the range of 5 to 5.5. In general, the vegetable oil is considered not to affect the pH, and the pH may be set before or after adding the vegetable oil. However, certain vegetable oils may comprise free fatty acids thereby affecting the pH and if relevant, the pH may be adjusted with due consideration of the pH effect caused by the selected vegetable oil. The pH is generally set to be in the range of 5 to 5.5 when the volume of the suspension is adjusted to provide a legume protein content of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, in the suspension. The pH of the aqueous legume suspension may be buffered to a pH in the range of 5 to 5.5. Any buffering agent having a pKa allowing the pH to be set to be in the range of 5 to 5.5 may be used, although the buffering agent should be qualified for food applications. In the present context the term “buffering agent” refers to a mixture of the acidic form and the conjugate base of a compound having both the weakly acidic form and the conjugate basic form. Thus, when a compound is mentioned as a buffering agent in the present context, it is to be understood as a mixture of the acidic form and conjugate basic form of the compound, even when this is not explicitly mentioned. Exemplary buffering agents include citric acid I citrates, acetic acid I acetate, lactic acid I lactate, and phosphates in appropriate forms. The concentration of a buffering agent may for example be in the range of 1 mM to 50 mM. Addition of a buffering agent to the aqueous legume suspension is particularly useful when a coagulating enzyme is selected, which has an optimum pH in the pH range of 5 to 5.5.

[0039] Buffering of the pH has been observed to stabilise the aqueous legume suspension, and the present inventors have surprisingly found that for the aqueous legume suspension of the disclosure, a stabilising effect can be obtained without the addition of a buffering agent. Legume proteins naturally comprise carboxylic acids thereby potentially providing a buffering effect, and as legume proteins typically have a pl of about 4.5, the potential buffering effect can be expected at a pH close to the pl. Without being bound by theory, the present inventors believe that the content legume protein content of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, in the aqueous legume suspension combined with the pl of legume proteins of about 4.5 is sufficient to provide a buffering effect at a pH in the range of 5 to 5.5 without the addition of a buffering agent. In an example, the pH has been adjusted to be in the range of 5 to 5.5 without adding a buffering agent. For example, the pH may be lowered to be in the range of 5 to 5.5 by adding acid, e.g. citric acid, HCI, H3PO4, acetic acid, or another acid. Stabilisation of the aqueous legume suspension is especially relevant as it allows storage of the aqueous legume suspension without negatively affecting the use of the aqueous legume suspension in the manufacture of a legume-based food product from the aqueous legume suspension. The aqueous legume suspension can for example be stored at ambient temperature for extended periods of time. In an example, the aqueous legume suspension is stored for at least 24 hours at a temperature in the range of 0°C to 30°C, e.g. the aqueous legume suspension may be stored for at least a week or at least a month.

[0040] Certain legume fruits contain lectins and / or other components that may be toxic to humans. These are commonly denatured by blanching or boiling before being eaten. In the present context, “blanching” refers to treating the legume fruits in water at a blanching temperature in the range of 60°C to the boiling point of water, e.g. 55°C to the boiling point of water or 50°C to the boiling point of water. The duration of a blanching step is typically in the range of 5 minutes to 60 minutes. However, the present inventors have surprisingly found that when legume fruits are not blanched, a food product, e.g. a cheese alternative, prepared from the legume fruits has improved organoleptic properties compared to a cheese alternative prepared from blanched lectins. Moreover, the present inventors have also observed that a similar effect, i.e. improved organoleptic properties of a legume-based food product, can alternatively be obtained when the legume is treated with an amylase enzyme, e.g. when the aqueous legume suspension is carbohydrate depleted, in particular regardless whether exposure to high temperature is avoided. Without being bound by theory, the present inventors believe that the presence of carbohydrates together with a high temperature, e.g. above 60°C possibly already above 55°C or above 50°C, causes aggregation of the legume proteins and that this aggregation negatively impacts the organoleptic properties of a cheese alternative prepared from the heat treated legume fruits. However, when the aqueous legume suspension is carbohydrate depleted, the temperature has limited effect. Thus, in an example, the legume fruits of the aqueous legume suspension do not contain soybeans and / or peanuts, and the aqueous legume suspension has not been exposed to water having a temperature above 60°C prior to being mixed with the vegetable oil. In another example, the aqueous legume suspension is carbohydrate depleted, and the amylase enzyme has been inactivated by increasing the temperature to an amylase inactivating temperature, e.g. a temperature in the range of 60°C to 90°C. The present inventors have further observed that the effect of not treating the legume fruits at a temperature above 60°C, and also the effect of using a carbohydrate depleted aqueous legume suspension, e.g. when the legume fruits of the aqueous legume suspension do not contain soybeans and / or peanuts, is even more pronounced when the aqueous legume suspension has been prepared to have a high legume protein content of at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L. In particular, the present inventors believe that by avoiding high temperatures, an increased extraction of protein from the legume fruits is obtained, and together with setting the legume protein content to at least 30 g / L, e.g. at least 35 g / L or at least 40 g / L, the aqueous legume suspension can be used in the manufacture of a legume-based food product, e.g. as a cheese alternative, which has improved organoleptic properties, e.g. the texture, mouthfeel and flavour of the food product prepared from the legume fruits. Thus, in a preferred example, the legume fruits have not been exposed to water having a temperature above 60°C, e.g. above 55°C or above 50°C, prior to being mixed with the vegetable oil and optionally also the non-legume fibre component. Thereby, the present invention provides a legume-based cheese alternative having improved organoleptic properties. Moreover, the present inventors have further observed, that once the legume fruit has been treated in the steps of soaking in alkaline water, removal of the alkaline soaking water, treating the disrupted legume particles at a pH in the range of 5 to 5.5 and addition of the vegetable oil, the legume protein is stabilised sufficiently so that the aqueous legume suspension may subsequently be heated to a temperature above 60°C without negatively affecting the properties of a legume-based food product prepared from the aqueous legume suspension. This allows that the aqueous legume suspension may be pasteurised, and further that a coagulating enzyme having a high optimum temperature can be used.

[0041] In an example, legumes having a low content of lectins are used in the present disclosure. The lectin contents of legumes are well-known to the skilled person, who can select a specific low-lectin content legume for the aqueous legume suspension, the method of producing an aqueous legume suspension or the process for the manufacture of a legume-based food product. The method and the process of the invention are especially advantageous for preparing a legume-based food product as the method and the process do not require treatment at a temperature above 60°C, which is otherwise normally used in methods of the prior art.

[0042] Particularly preferred legumes include broad beans (Vicia faba), lupine bean (Lupinus albus and other Lupinus species), cannellini beans, pinto beans (Phaseolus vulgaris), cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans. Broad beans, lupine bean, cannellini beans, pinto beans, cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans are all considered low-lectin beans. When a legume is referred to as a low-lectin legume in the present context, the legume may be selected from the group consisting of broad beans, lupine bean, cannellini beans, pinto beans, cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans or mixtures of these. When at least 50%w / w of the legume fruits are selected from the list consisting of broad beans (Vicia faba), lupine bean (Lupinus albus and other Lupinus species), cannellini beans, pinto beans (Phaseolus vulgaris), cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima bean, it is especially preferred that the aqueous legume suspension is a carbohydrate depleted aqueous legume suspension. It is further preferred that a pulp fraction has been removed from the aqueous legume suspension.

[0043] In an example, the legume fruits are a mixture of legume fruits, e.g. legume fruits of different species and / or varieties, where, at least 50 %w / w, e.g. at least 60 %w / w, at least 70 %w / w, at least 80 %w / w, or at least 90 %w / w of the legume fruits of the aqueous legume suspension are low lectin legumes. For example, the legume fruits may be a mixture of at least one of broad beans, lupine bean, cannellini beans, pinto beans, cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans and one or more further legumes.

[0044] When dry legume fruits are exposed to high temperatures, e.g. up to about 100°C, the high temperature has little effect on the contents of the legume fruits, but when the dry legume fruits are exposed to water, the temperature of the water may affect the contents of the legume fruits. The present inventors have found that when the soaking and the subsequent mixing step is performed at low temperature, e.g. the legume fruits have not been exposed to water having a temperature above 60°C, in particular above 55°C or above 50°C, prior to being mixed with the vegetable oil and the optional nonlegume fibre component, a legume-based food product can be prepared from the aqueous legume suspension at a higher yield of protein and with the legume-based food product having better organoleptic properties, e.g. the legume-based food product resembles a cheese prepared from the milk of a mammal more closely than a legume-based food product prepared in a method of the prior art. A corresponding effect is observed when a carbohydrate depleted aqueous legume suspension is used, e.g. when the legume fruits of the aqueous legume suspension do not contain soybeans and / or peanuts. However, it has further been found that the aqueous legume suspension can be pasteurised without detrimental effects on the legume-based food product prepared from the aqueous legume suspension. Thus, in an example, the aqueous legume suspension has been pasteurised at a temperature in the range of 70°C to the boiling point of water for a duration of at least 15 seconds. Correspondingly, the method of producing an aqueous legume suspension may include the step of heating the aqueous legume suspension to a temperature in the range of 70°C to the boiling point of water for a duration of at least 15 seconds. This step may also be referred to as a “pasteurisation”. Pasteurisation is especially relevant when the legume fruits have not been exposed to water having a temperature above 60°C, e.g. above 55°C or above 50°C, prior to being mixed with the vegetable oil and the non-legume fibre component. Pasteurisation allows that the aqueous legume suspension is stored for extended periods of time at ambient temperature. In an example, the legume fruits have not been exposed to water having a temperature above 60°C, e.g. above 55°C or above 50°C, prior to being mixed with the vegetable oil and the non-legume fibre component, and the aqueous legume suspension has been pasteurised at a temperature in the range of 70°C to the boiling point of water for a duration of at least 15 seconds. Treating the aqueous legume suspension at a temperature in the range of 70°C to the boiling point of water for a duration of at least 15 seconds further denatures lectins and other toxic but heat sensitive components so that any legume can be used for the aqueous legume suspension. Thereby, the present disclosure provides a method of producing an aqueous legume suspension useful in the manufacture of a legume-based food product resembling a milk-based cheese from any legume, and likewise a corresponding aqueous legume suspension is provided. In a further example, the aqueous legume suspension, i.e. the aqueous legume suspension after addition of the vegetable oil and adjustment of the pH to be in the range of 5 to 5.5, is treated, or has been treated, in a conventional ultra- high temperature (UHT) processing. In general, an UHT treatment involves heating the aqueous legume suspension to a temperature of at least 140°C for at least 2 seconds. The UHT treatment provides the same advantages as for the pasteurisation described above.

[0045] The aqueous legume suspension of the present disclosure may comprise a non-legume fibre component. In the present context, “non-legume” means that the fibre component is at least sourced from a different legume fruit than contained in the aqueous legume suspension, although it is preferred that the non-legume fibre component has not been derived or provided from a legume fruit. When the aqueous legume suspension of comprises a non- legume fibre component, the non-legume fibre component is added after inactivation of the carbohydrate degrading enzyme, if this is used. Carbohydrate fibres, whether they are of legume origin or non-legume origin, may be soluble in water or insoluble in water. In an example, the non-legume fibre component is a soluble carbohydrate fibre. In general, a soluble carbohydrate fibre obtained from another source than the legume fruit have been found to allow control of the organoleptic properties of the legume-based food product, and the specific soluble carbohydrate fibre may be chosen based on what type of cheese, a legume-based food product is intended to resemble. Without being bound by any theory, the present inventors believe that soluble carbohydrate fibre obtained from another source than the legume fruit of the aqueous legume suspension interact with the protein, i.e. the legume protein present at at least 30 g / L in the aqueous legume suspension, to provide the legume-based food product prepared from the aqueous legume suspension with desirable characteristics, such as firmness, elasticity, stretchiness and fat holding-capacity. The effect is especially pronounced when the protein content is at least 40 g / L. Exemplary non-legume fibre components include beta- glucan, carrageenan, psyllium husk, starch from plant rhizomes, e.g. potatoes, agar agar, guar gum, alginate, amylose, xanthan gum, pectin and gellan gum and any combination thereof. In general, a non-legume fibre component is selected based on the intended type of legume-based food product. The legume-based food product can be regarded as a cheese alternative, and in the present context, the “type” of the legume-based food product refers to the type of cheese, the legume-based food product is intended to resemble. The non-legume fibre component in particular affects the firmness of the cheese alternative, and the legume-based food product may for example resemble a cream cheese, where no non-legume fibre component is included in aqueous legume suspension. In an example, the legume-based food product resembles a Halloumi cheese, and the non-legume fibre may be carrageenan, e.g. at a content in the range of 0.1 % to 1 %. For legume-based food products resembling harder cheese types, the non-legume fibre may include betaglucan, e.g. in addition to carrageenan.

[0046] Many legume fruits have high contents of starch, but the present inventors have observed that the native starches from legume fruits generally have a negative impact on the organoleptic properties of a cheese alternative prepared from legume fruits. The native legume fruit starch is mainly found in the pulp fraction of the legume fruits, and it is therefore preferred to remove the pulp fraction from the legume fruits. It is further preferred that the aqueous legume suspension is carbohydrate depleted. Carbohydrate depletion removes the negative impact on the organoleptic properties otherwise caused by the native starch.

[0047] The aqueous legume suspension has a content of vegetable oil in the range of 100 g / L to 350 g / L. The vegetable oil may also be referred to as a “lipid component”. The term “lipid component” is to be understood broadly, and it can mean a triglyceride, a free fatty acid or a combination thereof. Likewise, the lipid component may also be a glycerol backbone with one or two fatty acid chains, e.g. a monoglyceride or a diglyceride. The vegetable oil may be obtained from any relevant plant. A vegetable oil typically has a low melting point so that it is a liquid oil at ambient temperature, although the vegetable oil may also have a melting point to be solid at ambient temperature, e.g. a fat. The vegetable oil may be rapeseed oil, linseed oil, sunflower oil, soybean oil, or mixtures thereof, and / or hardened oils like hardened palm oil or hardened rape seed oil. However, it is preferred that the vegetable oil is not hardened. It is further preferred that the vegetable oil contains polyunsaturated fatty acids, especially long chained polyunsaturated fatty acids. It is particularly preferred that the vegetable oil is liquid at ambient temperature, e.g. at a temperature below 10°C, or a temperature below 20°C, or below 30°C. Without being bound by theory, the present inventors believe that a liquid lipid component will be more intimately mixed with the legume fruit particles at an earlier stage in the process to thereby improve the functional properties of the legume-based food product produced in the process. Thus, in an example, the lipid component is a vegetable oil, which is liquid at ambient temperature. In a preferred example, the vegetable oil is free from cocoa butter, e.g. the vegetable oil is not or does not comprise cocoa butter. Thus, in a specific example, a lipid component that is solid at ambient temperature is not used in the process. In a further specific example, the vegetable oil is liquid at ambient temperature, e.g. below 30°C, or below 20°C, and the vegetable oil does not comprise a lipid that is solid at ambient temperature, e.g. below 30°C, or below 20°C.

[0048] In an example, the legume is selected from broad beans, lupine bean, cannellini beans, pinto beans, cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans or mixtures of these, and the step soaking the legume fruit in alkaline water is performed in water having a pH in the range of 7.5 to 8.5; the legume fruits are then disrupted after soaking, before subjecting the suspension to a solid-liquid separation, in particular filtration, to remove a pulp fraction from the suspension. Moreover, it is preferred that the disrupted legume fruits are separated from the alkaline soaking water. The disrupted legume fruits are then resuspended in water and the pH adjusted without adding a buffering agent to a pH in the range of 5 to 5.5, in particular after addition of the vegetable oil.

[0049] The aqueous legume suspension of the disclosure is prepared in the method of the disclosure, and the aqueous legume suspension is further used in a process for the manufacture of a legume-based food product.

[0050] The process for the manufacture of a legume-based food product employs a coagulating enzyme. Any enzyme capable of coagulating, e.g. cross-linking, legume proteins, and optionally also further components of legume fruits, may be used in the process. In an embodiment, the coagulating enzyme is a protease. In another embodiment, the coagulating enzyme is a cross-linking enzyme. It is also contemplated that a cross-linking enzyme and a protease may be used together. Transglutaminases are examples of crosslinking enzymes and comprise a family of enzymes that catalyse the formation of a covalent bond between a free amine group of protein- or peptide-bound lysine (acyl acceptors) and the gamma-carboxamide group of protein- or peptide-bound glutamine (acyl donors). This results in the modification of proteins through either intra- or intermolecular cross-linking, thus improving the end use of the protein. Transglutaminases are used in conventional food processing, including dairy technology, to modify the functional properties of food proteins by catalysing the cross-linking of the proteins found in the substrate. In the context of the present disclosure, it is considered that the transglutaminase catalyses the cross linking of the legume proteins present in the aqueous legume suspension, thus leading to a coagulated legume suspension. As an alternative to transglutaminase, proteases may also be used as a coagulating enzyme in the manufacturing process according to the invention. Proteases, also called peptidases or proteinases, are a family of enzymes which catalyse proteolysis, the process of breaking down proteins into shorter fragments, peptides or even into single amino acids. The two major groups are the exopeptidases, which target the terminal ends of proteins, and the endopeptidases, which target sites within proteins. In the context of the present disclosure, endopeptidases are preferred as coagulating enzyme. Fromase®, a commercial product of DSM, which is a range of microbial coagulants isolated from the fungus Rhizomucor miehei, represents a particular example of an endopeptidase which may be used as a coagulating enzyme for the manufacturing process disclosed herein. It is understood that the coagulating enzyme may be a mixture of several coagulating enzymes, such as e.g. a mixture of more than one endoprotease.

[0051] In addition to using a coagulating enzyme, the aqueous legume suspension may be treated using any further enzyme. For example, the aqueous legume suspension may be treated with enzymes to degrade the carbohydrates from the legumes, e.g. amylases.

[0052] The coagulating enzyme may be from any source. For example, the coagulating enzyme may be obtained from a plant source, a microbial source or an animal source. Enzymes, including transglutaminases, especially enzymes obtained from plants and microbes, can generally comply with any religious or other requirement, and such enzymes may be classified according to halal or kosher requirements, or the enzymes may fulfil expectations of vegetarians and vegans. Thereby, the food product manufactured in the process, or the food product of the disclosure may be a vegan or vegetarian product, or the food product may be kosher or halal. In an example, the coagulating enzyme is produced recombinantly in a microorganism. Relevant coagulating enzymes are generally commercially available, and a list of relevant commercial enzymes are summarised in Table 1 with their tradename, the enzyme type and the name of the supplier.

[0053] Table 1 - relevant commercial enzymes

[0054] The process for the manufacture of a legume-based food product of the present disclosure includes treating the aqueous legume suspension with a coagulating enzyme to provide a coagulated legume protein suspension. The treatment with the coagulating enzyme may be performed at a coagulating enzyme treatment temperature in the range of 10°C to 60°C for a coagulating duration of at least 5 minutes, e.g. in the range of 5 minutes to 120 minutes. In general, the conditions of the enzymatic treatment, e.g. with respect to the coagulating enzyme treatment temperature and optionally also the pH of the aqueous legume suspension, may be chosen to be optimal for specific coagulating enzyme used. Optimal temperatures and pH values of coagulating enzymes are well known by a person skilled in the art. The present inventors have observed that if the coagulating duration is too short, i.e. less than 5 minutes, the coagulation of the components aqueous legume suspension is insufficient to provide a food product resembling a cheese made from the milk of a cow or another mammal. However, if the coagulating duration is too long, an excessive degradation will be obtained when the coagulating enzyme is a protease so that a cheese like, e.g. solid, food product cannot be obtained. It is therefore preferred that the coagulating duration is not longer than 120 minutes. In particular, when the coagulating enzyme is a transglutaminase or another cross-linking enzyme and the coagulating duration is too long, a solid product is produced that does not resemble a cheese prepared from the milk of a mammal. Therefore, when the coagulating enzyme is a transglutaminase, the coagulating duration is in the range of 5 minutes to 120 minutes, and the coagulating enzyme is inactivated in the process of the disclosure.

[0055] The inactivation of the coagulating enzyme may be obtained using any procedure as desired. In general, the aqueous legume suspension may be changed from conditions where the coagulating enzyme is active to inactivating conditions where the coagulating enzyme is inactive so that the change ends the coagulating duration. The inactivation may for example include lowering or raising the temperature of the suspension containing the coagulating enzyme or increasing or lowering the pH. However, it is preferred that the coagulating enzyme is inactivated by increasing the temperature of the aqueous legume protein suspension to at least 60°C. For example, the temperature may be increased to be in the range of 60°C to the boiling point of water for an inactivating duration in the range of 10 seconds to 20 minutes. By using high temperature, e.g. at least 60°C, the enzyme inactivation will also denature legume lectins present in the aqueous legume suspension. Therefore, the pasteurisation is not required to denature lectins in the aqueous legume suspension, and the present disclosure provides a process of producing a legume-based food product resembling a milk-based cheese from any legume regardless of the presence of toxin lectins in the legume fruits in their dry form.

[0056] The process of the present disclosure provides a food product from a legume-based material, which food products may undergo further processing to yield various legume-based food products resembling conventional milkbased products. In an example, the manufacturing process further comprises the step of adding a food-grade microorganism to the legume-based food product and fermenting the legume-based food product with the food-grade microorganism. However, it is also possible to ferment aqueous legume suspension prior to, simultaneously with or after, addition of the coagulating enzyme. In general, the food-grade microorganism may be selected freely from food-grade microorganisms commonly used in the manufacture of cheeses prepared from the milk of a mammal. The food-grade microorganism, when used, may be added after the step of removing liquid from the food product suspension. In another example, the food-grade microorganism is added to the aqueous legume suspension before addition of the coagulating enzyme to the aqueous legume suspension. In yet another example, the food-grade microorganism is added to the aqueous legume suspension together with the coagulating enzyme. In a further example, the food-grade microorganism is added to the aqueous legume suspension after addition of the coagulating enzyme. In an example, a food-grade microorganism, especially a lactic acid bacterium, is not added during the coagulating duration when the aqueous legume suspension is being coagulated using the coagulating enzyme. This has been found to be relevant both when the coagulating enzyme is a protease and a transglutaminase. In a specific example of the process, no food-grade microorganism, especially no lactic acid bacterium, is added during the coagulating duration, and the coagulating enzyme is a protease. In another example of the process, no food-grade microorganism, especially, especially no lactic acid bacterium, is added during the coagulating duration, and the coagulating enzyme is a transglutaminase.

[0057] In a further example, a food-grade microorganism, e.g. a species or strain selected from Lactococcus, e.g. Lactococcus lactis, Lactobacillus, Streptococcus, and Bifidobacterium, is added to the aqueous legume suspension, and the temperature of the aqueous legume suspension with the food-grade microorganism is adjusted to a fermentation temperature. The fermentation temperature is selected as is appropriate for the specific foodgrade microorganism, but it may be in the range of 15°C to 45°C, e.g. 25°C to 45°C, or 25°C to 35°C. The fermentation temperature is maintained for a duration, which may be referred to as a fermentation duration, which is likewise selected as appropriate for the specific food-grade microorganism, but it any case the duration may be at least 6 hours, e.g. in the range of 12 hours to 48 hours, such as 12 hours to 36 hours, e.g. 18 hours to 24 hours. The fermentation may then be terminated, and any procedure for terminating the fermentation may be used. In a preferred example, the fermentation is terminated by increasing the temperature, e.g. to a terminating temperature, above 60°C. It is preferred that the fermentation is terminated by increasing the temperature and maintaining the increased temperature to pasteurise the fermented aqueous legume suspension, For example, the fermented aqueous legume suspension may be pasteurised at a temperature in the range of 70°C to the boiling point of water for a duration of at least 15 seconds. This pasteurisation also terminates the fermentation. Following the termination of the fermentation, the fermented aqueous legume suspension may be cooled to ambient temperature or lower, e.g. in the range of 0°C to 25°C, such as about 20°C. The cooled fermented aqueous legume suspension is ready for storage, especially at low temperature, e.g. in the range of 0°C to 10°C, and the cooled fermented aqueous legume suspension may be included in the kit of parts. Fermentation of the aqueous legume suspension generally improves the safety of the aqueous legume suspension as food. In particular, the addition of a foodgrade microorganism minimises the risk that unwanted microorganisms can proliferate in the aqueous legume suspension. In a specific example, the aqueous legume suspension has been fermented and is provided with the foodgrade microorganism used for the fermentation. For example, the fermentation has not been terminated. The coagulating enzyme may then be added to the fermented aqueous legume suspension, e.g. before or after increasing the temperature of the aqueous legume suspension.

[0058] In a specific example of the process for the manufacture of a legumebased food product, the aqueous legume suspension is fermented as described above, and the coagulating enzyme is added before, together with, or after addition of the food-grade microorganism. The coagulating enzyme may be selected to have an optimum temperature corresponding to the fermentation temperature or to the temperature of the heat treatment to inactivate the food-grade microorganism, and the coagulating enzyme may be added at a time to allow an appropriate coagulating duration. For example, the coagulating enzyme may be added up to 2 hours before increasing the temperature to terminate the fermentation to provide a coagulating duration of up to 2 hours when the coagulating enzyme is active at the fermentation temperature, or the coagulating enzyme may be selected to be active at the terminating temperature, so that the coagulation is performed after increasing the temperature to the terminating temperature. The fermented and coagulated aqueous legume suspension is then drained as described below to provide the legume-based food product. The thus provided legume-based food product may then be fermented further using a food-grade microorganism.

[0059] The process for the manufacture of a legume-based food product includes the step of removing liquid from the food product suspension to provide the legume-based food product. In order to provide the legume-based food product, liquid is removed from the food product suspension. In the context of the present disclosure, a food product suspension is a legume-based food product suspension containing a mixture of a liquid fraction and a coagulated legume-based food product fraction. The removal of liquid may be done using conventional systems, such as food grade cloths or a press, including but not limited to cheesecloths and cheese presses. The liquid removed in the process may also be referred to as “whey”, although it is to be understood that the whey of the present invention has a different composition from whey from the manufacture of cheese from cow’s milk. The step of removing liquid from the aqueous legume protein suspension may also be referred to as draining the aqueous legume protein suspension. It is to be understood that the water is not removed completely from the legume-based food product and that the legumebased food product thus prepared still has a content of water. The amount of water to be removed from the aqueous legume protein suspension can be decided based on the desired properties of the legume-based food product. In particular, the legume-based food product generally has a water content in the range of 20 g / 100 g to 60 g / 100 g of the wet weight of the legume-based food product. In the present context, the wet weight of the legume-based food product is determined by weighing the legume-based food product after removal of the water from the food product suspension, in particular the legume-based food product is weighed when having the desired properties.

[0060] One or more food-grade microorganisms, e.g. lactic acid bacteria (LAB), other bacteria or appropriate fungi, may be added to the legume-based food product or to the aqueous legume suspension, for the fermentation. The lactic acid bacterium may be selected from the group consisting of Lactobacillus, Bifidobacterium, Lactococcus, or Streptococcus species. The lactic acid bacteria may also be selected from conventional lactic acid bacterial strain used in dairy technology, in particular for cheese production. Bifidobacterium has a habitat that overlaps with LAB, and it has a metabolism that produces lactic acid as a primary end-product of fermentation. Accordingly, lactic acid bacteria also refer to Bifidobacterium in the context of the present disclosure. Among species of Bifidobacterium, the following can be preferred: B. adolescentis, B. breve, B. longum, B. animalis, B. infantis, B. thermophilum, B. bifidum and B. lactis. Additionally, preferred lactic acid bacteria include, but are not limited, to Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactococcus lactis ssp. lactis biovar. diacetylactis, Leuconostoc ssp. mesonteroides, Lactobacillus casei, and any combination thereof. Further relevant food-grade microorganisms include Propionibacterium, Brevibacterium, Corynebacterium, Penicilium, Geotrichum, and Debaryomyces.

[0061] The disclosure also relates to a legume-based food product. The legume-based food product is obtainable in the disclosed embodiments of the process of the invention. Thus, in another aspect, the invention relates to a legume-based food product. The legume-based food product of the present disclosure can generally be described as having a water content and a content of dry-matter. The dry-matter components may be described in terms of the dry-matter content of the legume-based food product, or all components, including the water content, of the legume-based food product may be described relative to the wet weight of the legume-based food product. The legume-based food product comprises a particulate legume component comprising enzymatically coagulated legume protein and optionally also soluble oligosaccharides and / or polysaccharide fibres of non-legume origin, a lipid component in the range of 100 g / kg to 400 g / kg of the wet weight of the legume-based food product, and optionally also a fibre component, in particular an additional fibre component compared to the fibres contained in the legume fruit, in the range of 1 g / kg to 50 g / kg of the wet weight of the legume-based food product, and water in the range of 40 g / 100 g to 60 g / 100 g of the wet weight of the legume-based food product. The effects obtained in the process of the disclosure are reflected equally in the legume-based food product. Thus, the present invention provides a legume-based food product having functional properties, such as meltability, stretch, and firmness, more closely resembling the functional properties of a milk-based cheese. The legume-based food product in particular has a meltability which may be defined based on its ability to soften or liquefy when subjected to heat. The legume-based food product may also be defined by its stretch, meltability, viscosity or a combination of these. The legume-based food product may be defined as having a viscosity and meltability resembling that of its counterpart conventional milk-based cheese.

[0062] In another aspect, the disclosure relates to a kit of parts comprising an aqueous legume suspension of the disclosure and a coagulating enzyme. The kit of parts may further comprise a food-grade microorganism. The kit of parts preferably further comprises instructions for manufacturing of the legumebased food product. In particular, the instructions may instruct the end-user to perform any embodiment of the process for the manufacture of a legume-based food product of the present disclosure.

[0063] Any embodiment of the method of the invention may be used in any embodiment of the legume-based food product aspect of the invention, and any advantage for a specific embodiment of the method applies equally when an embodiment is used in any embodiment of the legume-based food product, and vice versa.

[0064] Brief description of the drawings

[0065] In the following the invention will be explained in greater detail with the aid of an example and with reference to the schematic drawings, in which

[0066] Figure 1 shows a photo of a fava bean-based cream cheese alternative of the present invention;

[0067] Figure 2 shows a microscopic image of a fava bean-based cream cheese alternative of the present invention;

[0068] Figure 3 shows a photo of a fried fava bean-based halloumi cheese alternative of the present invention;

[0069] Figure 4 shows a photo of a fava bean-based fresh mozzarella cheese alternative of the present invention;

[0070] Figure 5 shows a photo of a molten fava bean-based mozzarella cheese alternative of the present invention;

[0071] Figure 6 shows a photo of a molten and stretched fava bean-based mozzarella cheese alternative of the present invention.

[0072] The invention is not limited to the embodiment / s illustrated in the drawings.

[0073] The term “comprising” as used in this specification and claims means “consisting at least in part of”. When interpreting statements in this specification and claims which include the term “comprising”, other features besides the features prefaced by this term in each statement can also be present. Related terms such as “comprise” and “comprised” are to be interpreted in a similar manner.

[0074] Detailed Description

[0075] The present invention relates to an aqueous legume suspension comprising alkali-soaked and disrupted legume fruits. The present invention also relates to a method of producing the aqueous legume suspension. The aqueous legume suspension is useful as a starting material for manufacturing a legume-based food product, and in an aspect, the invention relates to a process for the manufacture of a legume-based food product. In the process, the aqueous legume suspension is treated with a coagulating enzyme to coagulate legume protein and provide a coagulated legume protein suspension from which liquid is removed to provide the legume-based food product. The aqueous legume suspension and a coagulating enzyme is included in a kit of parts in an aspect of the invention.

[0076] The invention is illustrated in the following examples in which several different legume-based food products are manufactured to resemble different types of cheeses with reference to the corresponding cheese types as prepared from the milk of a cow. In the examples, the legume-based food products are referred to as “cheese alternatives” with the corresponding cheese type indicated. In the Examples, the aqueous legume suspension may also be referred to as a “milk”, although this is not intended to indicate any connection to the aqueous legume suspension being provided from a mammal.

[0077] Being alternatives to cheeses prepared from the milk of a mammal, the cheese alternatives were analysed for certain characteristics of milk-based cheeses. Unless otherwise noted, the following characteristics were tested:

[0078] Meltability

[0079] Meltability was assessed following the Schreiber test. A sample of the cheese alternative was placed on a surface as a thin disc and the area of the disc was recorded before heating to 232°C. After 5 minutes of heating the area of the molten disc was recorded, and the meltability is expressed as a percentage of the increased area.

[0080] Stretching

[0081] Stretching was determined using a fork test. The cheese alternative is molten, in particular according to the melting test, and a fork was immersed inside and pulled up vertically until the cheese alternative snapped providing a stretching length. The stretching length was recorded at the point where the cheese alternative snapped.

[0082] Moisture

[0083] Moisture content was determined by using a moisturiser analyser and is expressed in the percentage of moisture inside the cheese alternative.

[0084] Yield

[0085] The yield was assessed by weighing the aqueous legume suspension (“the cheese mixture”) after addition of all the components and after pouring the aqueous legume suspension into a cheese vat to separate the legumebased food product (“the cheese curd”) from the liquid phase.

[0086] Free-oil formation

[0087] Free-oil formation was assessed with the fat-ring test. Disc-shaped cheese alternative samples (3 mm thick, 41 mm diameter) were placed on a piece of filter paper and heated at 110°C for 5 min. The area of the oily ring formed around the cheese alternative sample was measured and used as an index of free-oil formation. Fat leakage is assessed as an index of the fat ring formation.

[0088] Example 1 - Producing the aqueous legume suspension

[0089] This example describes the general procedure for producing the aqueous legume suspensions as used in the following examples. In general, the content of the vegetable oil, the pH and the addition of non-legume fibre components were varied for manufacturing of specific cheese alternatives as explained for the respective cheese alternatives in the relevant examples.

[0090] Fava beans (Vicia faba) were provided as an exemplary legume for making the aqueous legume suspension. The fava beans were classified as an organic produce. The fava beans had a protein content of 19 g per 100 g of dry weight of the beans before soaking. The fava beans were soaked in alkaline water at pH 8 for five hours, before removing the alkaline water and rinsing the alkali-soaked fava beans in water. After rinsing, the alkali-soaked fava beans were resuspended in water at a ratio of 1 volume alkali-soaked fava beans to 4 volumes of water, and the alkali-soaked fava beans were disrupted in the water. Specifically, the alkali-soaked fava beans were disrupted in a bean milk maker without heating before sieving the disrupted fava beans to remove a pulp fraction from the disrupted fava beans. The sieve had a size cut-off of 400 pm so that the disrupted fava beans were retained in the run-through. After sieving, the suspension was allowed to settle for min 30 min to allow for some of the starch sediment be removed. The pH of the suspension was then lowered to 5.5 using citric acid. In addition to the advantages explained above for the pH of the aqueous legume suspension, the pH of 5.5 also allowed for amylase treatment. The suspension was heated to 55°C and alpha amylase and beta amylase were then added to further degrade the remaining starch to glucose and maltose. The amylase treatment duration was at least an hour. Depending on the further processing of a cheese product the suspension was optionally heat shocked to inactivate the amylases, at 80°C for 15 minutes. At this temperature, most fava bean proteins should not be degraded during this time interval. The particle size of the disrupted fava beans was recorded microscopically to be about 10 pm. The run-through fraction from the sieving, was mixed with a vegetable oil in the range of 5%V / V to 25%V / V before adjusting the pH to be in the range of 5 to 5.5. Unless noted otherwise, the pH was lowered using citric acid provided as a powder or a concentrated aqueous solution. In the following examples, the vegetable oil content is indicated as a percentage. Specifically, the vegetable oil content is a volumetric percentage, %V / V, even when not indicated. Rape seed oil was used as the vegetable oil.

[0091] Based on the protein content of the fava beans, this provided an aqueous legume suspension of alkali-soaked and disrupted legume fruits at a particle size of about 10 pm with a protein content of at least 40 g / L, a vegetable oil in the range of 50 g / L to 250 g / L and a pH in the range of 5 to 5.5. The aqueous legume suspension was then stored until further processing according to Examples 2 to 5. Example 2 - Cream cheese alternative

[0092] An aqueous legume suspension of Example 1 was provided to have a 10% lipid content before in some instances further supplementing with 2% sugar and mixing. The pH was adjusted to 5 - 5.4. The aqueous legume suspension was heated prior to the addition of a protease as the coagulating enzyme. Specifically, the aqueous legume suspension was heated at 45°C for 1 - 1 .5 hours. The coagulating enzyme was deactivated by heat shock. The legume protein suspension was finally poured in a cheese vat, drained and bacterial cultures (of lactic acid bacteria) were added to the curd. The curd was slow pressed at 12-14°C for one day, and salted to a final concentration of 0.7-1 % NaCI before maturing for 4 days in 14°C. This provided a cream cheese alternative.

[0093] Samples of the cream cheese alternative for microscopic analysis were prepared. The cream cheese alternative samples were stained with Fast Green FCF (to highlight protein) and Nile Red (to highlight lipids), and a stained sample was inspected at 10X resolution using the Molecular Devices ImageXpress Pico system using Digital Confocal imaging. The microscope image is shown in Figure 2, which shows a good distribution of lipid particles and protein particles, and which further shows how the lipids and proteins form a tight network. The staining provides lipids with a red colour and proteins with a green colour when viewed microscopically. In Figure 2, the lipids are seen as opaque particles of sizes of about 80 pm to 120 pm, whereas the green protein particles are much smaller, e.g. about 10-20 pm in size, but the image clearly shows the tight integration of proteins and lipids.

[0094] Important characteristics for the cream cheese alternative were spreadability and fat retention. The cream cheese alternative was therefore spread on a surface next to a sample of the cream cheese alternative being spread on a biscuit as depicted in Figure 1 . The cream cheese alternative was easily spreadable and smooth in texture and provided a yield of about 25-30% and a moisture content of about 35-40%.

[0095] The taste is slight fresh, with a slight acidity to it. The mouthfeel is creamy and smooth. No beany off-flavour is detected. Example 3 - Halloumi-style cheese alternative

[0096] An aqueous legume suspension of Example 1 was provided to have a 15% lipid content with 1.5% sugar and 0.5% carrageenan, the pH was adjusted to about 5.5. The aqueous legume suspension was pre-heated before addition of a protease as the coagulating enzyme. It was then incubated for 1 - 1 .5 hours before enzyme deactivation by heat shock. The curd was placed in an ice bath to cool before being strained in a cheesecloth. Lactic acid bacteria culture was added to the curd, and it was then slow pressed over-night before salting. The cheese alternative was then shaped in a rectangle and allowed to mature for 5 days before packaging. This provided a halloumi-style cheese alternative.

[0097] Important characteristics for the halloumi-style cheese alternative were browning, non-meltability and firmness. A sample of the halloumi-style cheese alternative was cut and placed on a pan where it was heated to a conventional temperature for frying a halloumi cheese. The halloumi-style cheese alternative did not melt when heated, but instead the surface was browned. The heat heated halloumi-style cheese alternative is depicted in Figure 3. Thus, the halloumi-style cheese alternative had the desirable firmness. The taste is neutral with a slight acidity to it.

[0098] Example 4 - Mozzarella style cheese alternative

[0099] A mozzarella cheese alternative was prepared, which has meltability and stretching capacity from the aqueous legume suspension of Example 1 .

[0100] 15% liquid fat was added to the aqueous legume suspension, together with 1.5% sugar, 1.5 % Psyllium husk, 0.75% carrageenan and 5% CheeseMaker Potato starch. The pH was adjusted to 5-5.4. The aqueous legume suspension was pre-heated before addition of a protease as the coagulating enzyme and incubating for 1 - 1 .5 hours before inactivating the coagulating enzyme by heat shock. The curd was placed in an ice bath to cool before being strained in a cheesecloth. The curd was pressed before being wrapped in the cheesecloth and placed in a lactic acid bacterial bath over-night at 12-14°C. The cheese was salted in a brine solution, pressed again and allowed to mature for 5 days. For applications that require increased meltability and stretching, the cheese should be stored in the brine solution. When heated, the cheese exhibits the stretchiness, meltability and elasticity characteristics of mozzarella. The taste is neutral.

[0101] Important characteristics for the mozzarella style cheese alternative are firmness I elasticity fat-holding capacity, browning meltability, and stretchiness. The mozzarella style cheese alternative provided a yield of about 80-90%, and a moisture content of about 60-75%. no free-oil formation was observed for either of Version 1 or 2.

[0102] Samples of the mozzarella style cheese alternative were cut, and the sample is depicted in Figure 4. A sample of the mozzarella cheese alternative was heated to test the meltability, and the molten mozzarella cheese alternative is depicted in Figure 5; the melting was about 35-45%. A stretching analysis was performed on the mozzarella cheese alternative as shown in Figure 6, and 9 cm stretching was observed. Thus, the mozzarella cheese alternative can readily replace mozzarella cheese based on milk from a cow on a pizza. Correspondingly, variations of the mozzarella cheese alternative can readily be made e.g. to be used in place of molten cheese on nachos or the like. The taste when molten is very neutral, similar to mozzarella, with a slight creaminess both in taste and mouthfeel.

[0103] Example 5 - Hard cheese alternative

[0104] An aqueous legume suspension of Example 1 was provided to have a 30% liquid fat component, 2% sugar, 0.7% beta-glucan and 0.1 % carrageenan. The pH was adjusted to 5-5.4 and the aqueous legume suspension was pre-heated before addition of a protease as the coagulating enzyme. It was then incubated for 1 - 1 .5 before enzyme deactivation by heat shock. The curd was placed in an ice bath to cool before being strained in a cheesecloth. The curd was mixed with lactic acid bacteria and slow-pressed overnight before adding salt the next day. The hard cheese alternative was then shaped and left for long-term maturation for minimum three months.

[0105] Important characteristics for the hard cheese alternative were browning, meltability, firmness, elasticity, stretchiness, fat holding-capacity, and sliceability. Example 6 - Brie cheese alternative

[0106] Two brie cheese alternatives were prepared from the aqueous legume suspension of Example 1 , a “young brie” and a “soft brie”.

[0107] Young: 25% liquid fat was added to the aqueous legume suspension together with 2% sugar, 0.5% Psyllium husk, 1 % potato starch, 1 % beta-glucan and 0.05% carrageenan. The pH was adjusted to 5-5.4, and the aqueous legume suspension was pre-heated before addition of a protease as coagulating enzyme and incubating for 1 - 1 .5 hours before deactivating the coagulating enzyme by heat shock. The curd was mixed with lactic acid bacteria and slow-pressed overnight before adding salt the next day. The cheese alternative was then shaped and inoculated with a Penicillium mould. The cheese was matured for two weeks and turned every third day during the maturation.

[0108] Soft: 25% fat was added to the aqueous legume suspension together with 2% sugar, 1 % Psyllium husk, 0.7% beta-glucan and 0.1 % carrageenan. The pH was adjusted to 5-5.4 and the mixture was pre-heated before addition of a protease as the coagulating enzyme and incubating for 1 - 1 .5 hours before deactivating the coagulating enzyme by heat shock. The curd was placed in an ice bath to cool before being strained in a cheesecloth. The curd was mixed with bacteria and slow-pressed overnight before adding salt the next day. The cheese alternative was then shaped and inoculated with a Penicillium mould. The cheese was matured for two weeks and turned every third day during the maturation.

[0109] Important characteristics for both the young and the soft brie cheese alternatives were firmness I elasticity, stretchiness, creaminess I mouthfeel, fatholding capacity, and Rind. It has a distinct flavour from the Penicillium mould, that is associated with brie.

Claims

P A T E N T C L A I M S1. An aqueous legume suspension comprising: alkali-soaked and disrupted legume fruits in an amount of legume fruits providing a legume protein content of at least 30 g / L in the aqueous legume suspension, which legume fruits have been soaked in alkaline water having a pH of at least 7.5 for at least 1 hour at a temperature in the range of 5°C to 60°C a vegetable oil in the range of 50 g / L to 350 g / L, and the aqueous legume suspension having a pH in the range of 5 to 5.5.

2. The aqueous legume suspension according to claim 1 , wherein at least 50%w / w of the legume fruits are selected from the list consisting of broad beans (Vicia faba), lupine bean (Lupinus albus and other Lupinus species), cannellini beans, pinto beans (Phaseolus vulgaris), cowpeas, black-eyed peas, borlotti beans, cranberry beans, runner beans, and lima beans.

3. The aqueous legume suspension according to claim 1 or 2, wherein the aqueous legume suspension further comprises a non-legume fibre component in the range of 0.1 g / L to 100 g / L.

4. The aqueous legume suspension according to any one of claims 1 to 3, wherein the aqueous legume suspension is buffered to a pH in the range of 5 to 5.5 using a buffering agent, or wherein the pH has been adjusted to be in the range of 5 to 5.5 without adding a buffering agent.

5. The aqueous legume suspension according to any one of claims 1 to 4, wherein the aqueous legume suspension is carbohydrate depleted.

6. The aqueous legume suspension according to any one of claims 1 to 5, wherein a pulp fraction has been removed from the aqueous legume suspension.

7. The aqueous legume suspension according to any one of claims 1 to 6, wherein the legume fruits have been soaked in alkaline water having a pH in the range of 7.5 to 11 .

8. The aqueous legume suspension according to any one of claims 1 to 7, wherein the aqueous legume suspension does not comprise a food-grade microorganism.

9. The aqueous legume suspension according to any one of claims 1 to 8, wherein the aqueous legume suspension does not comprise soybeans and / or peanuts.

10. The aqueous legume suspension according to any one of claims 1 to 9, wherein the legume fruit is a dry legume fruit separated from its pod.

11. A kit of parts comprising the aqueous legume suspension according to any one of claims 1 to 10, and at least one of a coagulating enzyme and a foodgrade microorganism.

12. A method of producing an aqueous legume suspension, the method comprising the steps of: providing a legume fruit, disrupting the legume fruit to provide disrupted legume particles having a size in the range of 0.01 pm to 100 pm, soaking the legume fruit in alkaline water having a pH of at least 7.5 for at least 1 hour at a temperature in the range of 5°C to 60°C to provide a dispersion of soaked legume fruit, and in the steps of: suspending the disrupted legume particles in an aqueous liquid, adding a vegetable oil to the aqueous liquid, and adjusting the pH of the aqueous liquid,providing the aqueous legume suspension having a legume protein content of at least 30 g / L, a vegetable oil in the range of 50 g / L to 350 g / L, with the aqueous legume suspension having a pH in the range of 5 to 5.5.

13. The method of producing an aqueous legume suspension according to claim 12, wherein the aqueous legume suspension is an aqueous legume suspension according to any one of claims 1 to 10.

14. The method of producing an aqueous legume suspension according to any one of claims 12 or 13, wherein the method further comprises the steps of adding a carbohydrate degrading enzyme to the suspension of disrupted legume particles in an aqueous liquid, heating the aqueous liquid with the carbohydrate degrading enzyme to a carbohydrate degrading enzyme treatment temperature and retaining the aqueous liquid at the carbohydrate degrading enzyme treatment temperature for a carbohydrate degrading enzyme treatment duration, and inactivating the carbohydrate degrading enzyme.

15. The method of producing an aqueous legume suspension according to any one of claims 12 to 14, wherein the legume fruits are soaked in alkaline water having a pH in the range of 7.5 to 11 .

16. A process for the manufacture of a legume-based food product, the process comprising the steps of: providing an aqueous legume suspension according to any one of claims 1 to 10, adding a coagulating enzyme to the aqueous legume suspension and maintaining the aqueous legume suspension containing the coagulating enzyme at a coagulating enzyme treatment temperature in the range of 10°C to 60°C for a coagulating duration of at least 5 minutes to provide a coagulated legume protein suspension;inactivating the coagulating enzyme by increasing the temperature of the aqueous legume protein suspension to at least 60°C to provide a food product suspension; and removing liquid from the food product suspension to provide the legumebased food product.

17. The process for the manufacture of a legume-based food product according to claim 16 further comprising fermenting the legume-based food product using a food-grade microorganisms.

18. The process for the manufacture of a legume-based food product according to claim 16 or 17 further comprising the steps of: adding a food-grade microorganism to the aqueous legume suspension; adjusted the temperature of the aqueous legume suspension with the foodgrade microorganism to a fermentation temperature in the range of 15°C to 45°C; maintaining the aqueous legume suspension with the food-grade microorganism at the fermentation temperature for a duration in the range of 12 hours to 48 hours; and terminating the fermentation.

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