Method of reducing phytic acid from plant material through fermentation

Abstract

A method for reducing the amount of phytic acid content in a plant material, a plant-derived ingredient for consumables having low or zero phytic acid content, and consumables comprising the ingredient. The plant-derived ingredient may be used to prepare plant-based consumables including plant-based foods and beverages. Methods for preparing consumables comprising the plant-derived ingredient having low phytic acid content are also disclosed. Methods and uses of the ingredient for taste modification in plant-based consumables, improving the mouthfeel properties of plant-based consumables containing the ingredient, and for conferring a health benefit to a subject with the plant-based consumables comprising the ingredient having low or zero phytic acid content.

Description

METHOD OF REDUCING PHYTIC ACID FROM PLANT MATERIAL THROUGH FERMENTATIONTECHNICAL FIELD

[0001] The present disclosure relates to a method for reducing the content of phytic acid in plant material, an ingredient for a consumable comprising the plant material having reduced phytic acid content, a consumable comprising the ingredient, and methods and uses of the ingredient for making consumable comprising the ingredient. The present disclosure more particularly relates to a method for reducing the content of phytic acid in a plant material, an ingredient for a plant-based consumable comprising the plant material having reduced phytic acid content, a plant-based consumable comprising the ingredient, and methods and uses of the ingredient for making a plantbased consumable comprising the ingredient.BACKGROUND

[0002] Plant-based food and beverage alternatives are increasingly desired by health-conscious non- vegetarians, vegetarians, vegans, persons following religious dietary restrictions, and other persons seeking to reduce or eliminate consumption of meat for other ethical or nutritional reasons.

[0003] One significant issue facing plant-based food products and beverages, such as meat analogues and dairy alternatives, is the nutritional aspects of the plant-based material. Phytic acid (also known as inositol hexakisphosphate (IP6) or inositol polyphosphate) is well known as an anti-nutritional factor present in various plant materials, especially legumes (such as, chickpea, green peas, fava beans, and mung beans) various grains (such as, barley, oat, millett, rye, and sorghum), nuts, and seeds. Phytic acid works as a chelator of various divalent cations, and has a strong affinity to dietary minerals, for example, iron, calcium, magnesium, manganese, zinc, and the like. The chelating action of phytic acid inhibits absorption of these dietary minerals and causes deficiencies in human health and malnutrition.

[0004] What is needed in the art is a plant-derived ingredient for making plant-derived consumables, which has reduced levels or phytic acid to minimize the inhibition of absorption of vital dietary nutrients. Such plant-derived ingredients may be used to prepare a wide variety of plant-derived food products and plant-derived beverages that do not contain any animal-derived protein.SUMMARY OF ILLUSTRATIVE EMBODIMENTS

[0005] According to a first illustrative embodiment, disclosed is a method of reducing phytic acid content in a plant-derived protein, the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0006] According to a second illustrative embodiment, disclosed is a method of making a plant-derived ingredient for a consumable comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0007] According to a third illustrative embodiment, disclosed is a method of making a plant-derived flavour modifying ingredient for a consumable comprising fermenting the plant- derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0008] According to a fourth illustrative embodiment, disclosed is a method of making a plant-derived prebiotic comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0009] According to a fifth illustrative embodiment, disclosed is an ingredient for a plantbased consumable prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0010] According to a sixth illustrative embodiment, disclosed is a flavour modifying ingredient for a plant-based consumable prepared by the method comprising fermenting the plant- derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0011] According to a seventh illustrative embodiment, disclosed is a prebiotic prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0012] According to an eighth illustrative embodiment, disclosed is a plant-derived ingredient for a consumable comprising less than about 1000 ppm phytic acid.

[0013] According to a ninth illustrative embodiment, disclosed is a plant-based consumable comprising a plant-derived ingredient, wherein the plant-derived ingredient is prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0014] According to a tenth illustrative embodiment, disclosed is a plant- based meat analogue comprising a plant-derived ingredient, wherein the plant-derived ingredient is prepared by the method comprising fermenting the plant-derived protein with a microorganism capable offermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0015] According to an eleventh illustrative embodiment, disclosed is a plant-based dairy alternative food or beverage comprising a plant-derived ingredient, wherein the plant-derived ingredient is prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0016] According to a twelfth illustrative embodiment, disclosed is a method of making a plant-based consumable comprising adding a plant-derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.

[0017] According to a thirteenth illustrative embodiment, disclosed is a method of making a plant-based meat analogue comprising adding a plant-derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein to a plant-based meat analogue base.

[0018] According to a fourteenth illustrative embodiment, disclosed is a method of making a plant-based dairy alternative food or beverage comprising adding a plant-derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein to a plant-based dairy alternative base.

[0019] According to a fifteenth illustrative embodiment, disclosed is a method of improving the taste of a plant-based consumable comprising adding to a plant-based consumable an effective amount of a plant-derived ingredient composition prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant- derived protein.

[0020] According to a sixteenth illustrative embodiment, disclosed is a method of improving the mouthfeel of a plant-based consumable comprising adding to the plant-based consumable an effective amount of a plant-derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant- derived protein.

[0021] According to a seventeenth illustrative embodiment, disclosed is a method of conferring a health benefit to a subject comprising adding to a plant-based consumable an effective amount of a plant-derived prebiotic prepared by the method comprising fermenting the plant- derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein; and permitting the subject to ingest the plant-based consumable.

[0022] According to an eighteenth illustrative embodiment, disclosed is the use of a plant- derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein.to improve the taste of a plant-based consumable.

[0023] According to a nineteenth illustrative embodiment, disclosed is the use of a plant- derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein to improve the mouthfeel of a plant-based consumable.

[0024] According to a twentieth illustrative embodiment, disclosed is the use of a plant- derived ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant-derived protein to confer a health benefit to a subject.

[0025] According to a twenty-first illustrative embodiment, disclosed is a method of improving the taste of a plant-based consumable comprising adding to the plant-based consumable an effective amount of a plant-derived ingredient comprising less than about 1000 ppm phytic acid.

[0026] According to a twenty-second illustrative embodiment, disclosed is a method of improving the mouthfeel of a plant-based consumable comprising adding to the plant-based consumable an effective amount of a plant-derived ingredient comprising less than about 1000 ppm phytic acid.

[0027] According to a twenty-third illustrative embodiment, disclosed is a method of conferring a health benefit to a subject comprising adding to a plant-based consumable an effective amount of a plant-derived ingredient comprising less than about 1000 ppm phytic acid; and permitting the subject to ingest the plant-based consumable.

[0028] According to a twenty-fourth illustrative embodiment, disclosed is the use of a plant-derived ingredient comprising less than about 1000 ppm phytic acid to improve the taste of a plant-based consumable.

[0029] According to a twenty- fifth illustrative embodiment, disclosed is the use of a plant- derived ingredient for a consumable comprising less than about 1000 ppm phytic acid to improve the mouthfeel of a plant-based consumable.

[0030] According to a twenty-sixth illustrative embodiment, disclosed is the use of a plant- derived ingredient for a consumable comprising less than about 1000 ppm phytic acid to confer a health benefit to a subject.

[0031] According to a twenty-seventh illustrative embodiment, disclosed is a ready -to-drink (“RTD”) composition comprising a plant-based ingredient comprising less than about 1000 ppm phytic acid per gram.

[0032] According to a twenty-eighth illustrative embodiment, disclosed is a ready-to-eat (“RTE”) composition comprising a plant-based ingredient comprising less than about 1000 ppm phytic acid.

[0033] According to a twenty- ninth illustrative embodiment, disclosed is a ready-to-drink (“RTD”) composition comprising a plant-based ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derived protein under conditions sufficient to reduce the content of the phytic acid present in the plant- derived protein.

[0034] According to a thirtieth illustrative embodiment, disclosed is a ready-to-eat (“RTE”) composition comprising a plant-based ingredient prepared by the method comprising fermenting the plant-derived protein with a microorganism capable of fermenting the plant-derivedprotein under conditions sufficient to reduce the content of the phytic acid present in the plant- derived protein.DETAILED DESCRIPTION OF ILLUSTRATIVE EMBODIMENTS

[0035] The following text sets forth a broad description of numerous different embodiments of the present disclosure. The description is to be construed as exemplary only and does not describe every possible embodiment since describing every possible embodiment would be impractical, if not impossible. It will be understood that any feature, characteristic, component, composition, ingredient, product, step or methodology described herein can be deleted, combined with or substituted for, in whole or part, any other feature, characteristic, component, composition, ingredient, product, step or methodology described herein. Numerous alternative embodiments could be implemented, using either current technology or technology developed after the filing date of this patent, which would still fall within the scope of the claims.

[0036] The terms “comprises,” “comprising,” “has,” “having,” “includes,” “including,” “contains,” “containing,” or any other variation are open-ended and are intended to cover a nonexclusive inclusion of elements, such that an article, apparatus, compound, composition, combination, method, or process that “comprises,” “has,” or “includes,” or “contains” a recited list of elements does not include only those elements but may include other elements not expressly listed, recited or written in the specification or claims. An element or feature proceeded by the language “comprises . . .a,” “contains . . . a,” “has . . . a,” or “includes . . .a” does not, without more constraints, preclude the existence or inclusion of additional elements or features in the article, apparatus, compound, composition, combination, method, or process that comprises, contains, has, or includes the element or feature.

[0037] The terms “a” and “an” are defined as one or more unless expressly stated otherwise or constrained by other language herein. An element or feature proceeded by “a” or “an” may be interpreted as one of the recited element or feature, or more than one of the element or feature.

[0038] The terms “about,” “approximately,” “essentially,” “substantially,” any other version thereof, or any other similar relative term, or similar term of approximation, are defined as being close to as understood by one having ordinary skill in the art. By way of non-limiting, illustrative embodiments, these terms are defined to be within 10% of recited value, or defined to be within 5% of a recited value, or defined to be within 4% of a recited value, or defined to be within 3% of a recited value, or defined to be within 2% of a recited value, or defined to be within 1% of a recited value, of defined to be within 0.75% of a recited value, or defined to be within 0.5% of a recited value, or defined to be within 0.25% of a recited value, or defined to be within 0.1% of a recited value.

[0039] It should be understood that when an amount in weight percent is described in the present disclosure, it is intended that any and every amount within the range, including the end points, is to be considered as having been expressly disclosed. For example, the disclosure of "a range of from about 1 to about 100" is to be read as indicating each and every possible number along the continuum between about 1 and about 100. It is to be understood that the inventors appreciate and understand that any and all data points within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all points within the range.

[0040] When a concentration is expressed as “ppm”, the concentration is parts per million by weight based on the total weight of a composition or consumable. It should be understood that when a range of values is described in ppm, it is intended that any and every value within therange, including the end points, is to be considered as having been disclosed. For example, “a range of from 1 ppm to 1000 ppm” is to be read as indicating each and every possible number along the continuum between 1 and 1000. It is to be understood that the inventors appreciate and understand that any and all values within the range are to be considered to have been specified, and that the inventors have possession of the entire range and all the values within the range.

[0041] For the avoidance of doubt, alternative and optional features indicated for a given aspect, component, feature, or parameter of the invention should, unless the context indicates otherwise, be regarded as having been disclosed in combination with any and all other alternative or optional features and the like as indicated for the same or other aspects, features and parameters of the invention.

[0042] According to certain illustrative embodiments, the ingredient and consumables may be considered to be “clean-label” products. The “clean-label” movement is a consumer movement or trend driven by health and nutrition conscious consumers. The term “clean-label” is a term that has been adopted by the food industry, consumers, academics, and governmental regulatory agencies. A “clean-label” product is a consumable product that contains as few ingredients as possible, and which are generally recognized as natural, familiar, and simple ingredients. Consumers and the general public consider, perceive, or recognize the ingredients in the “cleanlabel” product as being healthy or wholesome, and not artificial, processed, synthetic, or to contain chemicals.

[0043] The term “mouthfeel” refers to the complexity of perceptions experienced in the mouth as influenced by the aroma, taste, and texture qualities of food and beverage products. From a technical perspective, however, mouthfeel sensations are specifically associated with physical(e.g. tactile, temperature) and / or chemical (e.g. pain) characteristics perceived in the mouth via thetrigeminal nerve. Accordingly, they are a consequence of oral-tactile stimulations and involve mechanical, pain and temperature receptors located in the oral mucosa, lips, tongue, cheeks, palate, and throat. Mouthfeel is considered to be distinct from aroma and taste, but is considered to have an equal or even greater impact on a person’s enjoyment or preference for certain foods over others. Mouthfeel perceptions include, for example, astringent, burning, cold, tingling, thick, biting, fatty, oily, slimy, foamy, melting, sandy, chalky, watery, acidic, lingering, metallic, body, body sweet, carbonation, cooling, warming, hot, juicy, mouth drying, numbing, pungent, salivating, spongy, sticky, fullness, cohesiveness, density, fracturability, graininess, grittiness, gumminess, hardness, heaviness, moisture absorption, moisture release, mouthwatering, mouthcoating, roughness, slipperiness, smoothness, uniformity, uniformity of bite, uniformity of chew, viscosity, fast-diffusion, full body, salivation and retention.

[0044] The phrase “improvement of mouthfeel” means that any one or more of desired mouthfeel perceptions is / are enhanced and / or that any one or more undesirable mouthfeel perceptions is / are reduced.

[0045] According to the International Scientific Association for Probiotics and Prebiotics (“ISAPP”), the term “postbiotic” is defined as “a preparation of inanimate microorganisms and / or their components that confers a health benefit on the host”. The inventors adopt the ISAPP definition of “postbiotics” for purposes of this disclosure. “Postbiotics” may also be referred to in the literature of the art as paraprobiotics, non-viable probiotics, heat-killed probiotics and tyndallized probiotics. A composition comprising a postbiotic possesses an advantage over probiotics in view of manufacturing processes. A postbiotic may be, and in most illustrative embodiments is, treated to kill the organism before it is added to a product. On the other hand, aprobiotic to be effective must be kept live and high amounts of live organisms must be added to a product, so that they survive the acidic environment of the human stomach.

[0046] Postbiotics include vitamins, minerals, co-factors, proteins, peptides, amino acids, lipids, carbohydrates, organic acids, cell wall components and other complex molecules that confer a health benefit to a host.

[0047] Disclosed is a fermentation method for reducing or eliminating the content of phytic acid that is present in a plant raw material. The fermentation method results in the preparation of a plant-derived material with reduced or zero phytic acid content that may be consumed as a dry or liquid ready-to-drink (RTD) or ready-to-eat (RTE) product. According to other embodiments, the plant-derived material may be used as an ingredient or ingredient that is added to a consumable base to prepare a consumable, for example, the plant-derived ingredient may be added to a plantbased consumable base to prepare a wide variety of plant-based vegan, vegetarian, or hybrid food and beverage consumables.

[0048] According to certain embodiments, the plant-derived ingredient is used in a method to improve the taste of a plant-based consumable.

[0049] According to certain embodiments, the plant-derived ingredient having reduced or zero phytic acid content is used as a flavour modifying ingredient or ingredient plant-based consumables such as, for example, plant-based meat analogues and plant-based dairy alternatives.

[0050] According to certain embodiments, the plant-derived ingredient having reduced or zero phytic acid content is used to increase the bioaccessibility and bioavailability of dietary minerals such as iron, calcium, magnesium, manganese, zinc, and the like in a plant-based consumable as compared to plant-based consumables with high contents of phytic acid.

[0051] According to certain embodiments, the plant-derived ingredient having reduced or zero phytic acid content is used to confer a health benefit on a subject that consumes or ingests the plant-derived ingredient itself as a ready-to-eat or ready-to-drink product, or a plant-based consumable that contains the plant-derived ingredient.

[0052] According to certain embodiments, the plant-derived ingredient having reduced or zero phytic acid content is used to confer a health benefit on a subject that consumes or ingests the plant-derived ingredient itself as a prebiotic to improve gastrointestinal health of the subject.

[0053] According to certain embodiments, the plant-derived ingredient having reduced or zero phytic acid content is used to confer a health benefit on a subject that consumes or ingests the plant-derived ingredient itself as a postbiotic to improve gastrointestinal health of the subject.

[0054] The fermentation method is a natural fermentation process that results in the preparation of a clean label plant-derived ingredient. The fermentation method, resulting fermentation product, and consumables containing the fermentation product have a significant impact on the vegan and vegetarian population which consume significant amount of leguminous products. The fermentation method provides a plant-based ingredient having reduced or zero phytic acid content which can be used to prepare plant-based dairy alternative products or plantbased meat analogues without that avoid the chelating action associated with high levels of phytic acid and would thus provide healthier plant-based consumables with dietary minerals being more bioaccessible or bioavailable.

[0055] The fermentation method comprises forming an aqueous mixture of at least one plant-derived protein and water, inoculating the aqueous mixture of the at least one plant-derived protein and water with at least one microorganism capable of fermenting the at least one plant- derived protein, and fermenting the inoculated aqueous mixture under conditions sufficient and fora time sufficient to reduce or eliminate the amount of phytic acid present in the plant-derived protein. According to certain embodiments, the plant-derived protein is subjected to fermentation, wherein the plant protein or mixture of more than one plant protein is contacted with one or more fermenting microorganism(s) under suitable conditions and for a period of time sufficient for the microorganism(s) to at least partially break down / metabolize the plant protein.

[0056] By way of illustration, and not in limitation, the plant-derived protein suitable for use in the fermentation method may be derived from algae (such as kelp, wakame, spirulina, chlorella), beans (such as, adzuki beans, black beans, brown beans, canelli beans, fava beans, kidney beans, lentil beans, lima beans, northern beans, pinto beans, runner beans, soy beans, white beans, mung beans, and mixtures thereof), broccoli, mycoprotein, fungal protein, nuts (such as, almonds, brazil nuts, cashews, chestnuts, macadamia, peanuts, pecans, hazelnuts, pine nuts, pistachio, gingko, walnuts, and mixtures thereof), peas (such as black eyed peas, chickpeas, green peas, yellow peas, pigeon peas, cow pea, and mixtures thereof), potatoes, seeds (such as, canola, chia, flax, hemp, poppy, pumpkin, sesame, safflower, sunflower and mixtures thereof), grains (such as, amaranth, bran, buckwheat, oat, wheat, barley, spelt, quinoa, com, millet, rice, rye, sorghum, teff, triticale, and mixtures thereof), seitain, tempeh, tofu, and mixtures thereof.

[0057] The amount of microorganism is selected to ensure sufficient activity and depends on the activity of the microorganism, amount of plant-derived protein substrate, and conditions it is used in. The amount of microorganism(s) used in the fermentation method may be in the range from about 0.01 weight percent to about 1 weight percent, or from about 0.02 weight percent to about 1 weight percent, or from about 0.03 weight percent to about 1 weight percent, or from about 0.04 weight percent to about 1 weight percent, or from about 0.05 weight percent to about 1 weight percent, or from about 0.06 weight percent to about 1 weight percent, or from about 0.07 weightpercent to about 1 weight percent, or from about 0.08 weight percent to about 1 weight percent, or from about 0.09 weight percent to about 1 weight percent, or from about 0.1 weight percent to about 1 weight percent, or from about 0.2 weight percent to about 1 weight percent, or from about 0.3 weight percent to about 1 weight percent, or from about 0.4 weight percent to about 1 weight percent, or from about 0.5 weight percent to about 1 weight percent, or from about 0.6 weight percent to about 1 weight percent, or from about 0.7 weight percent to about 1 weight percent, or from about 0.8 weight percent to about 1 weight percent, or from about 0.9 weight percent to about 1 weight percent, or any other suitable range between about 0.01 weight percent and 1 weight percent, based on the total weight of the inoculated fermentation mixture.

[0058] The fermentation is performed under conditions suitable for all the microorganisms involved. As will be apparent to the skilled person, the temperature and pH should be within a suitable range for fermentation to occur to the desired degree. The incubation length will vary accordingly, with shorter incubations when conditions are nearer to the optimum conditions. Necessary nutrients if required or beneficial for the selected microorganism(s) may be present.

[0059] The fermentation method may be facilitated by subjecting the inoculated fermentation mixture to agitation, for example, by stirring may improve the fermentation. According to certain embodiments, the fermentation mixture may be agitated at 50 to 500 rpm,100 to 500 rpm, or 150 to 500 rpm, or 200 to 500 rpm, or 250 to 500 rpm, or 300 to 500 rpm, or350 to 500 rpm, or 400 to 450 rpm, or 100 to 400 rpm, or 100 to 300 rpm, or 100 to 200 rpm, or150 to 400 rpm, or 200 to 400 rpm, or 250 to 400 rpm, or 300 to 400 rpm, or 350 to 400 rpm, or any other agitation speed in the range of 50 to 500 rpm.

[0060] The fermentation may be performed at a pH less than the pH at which the microorganisms denature and may be selected to provide a desired reaction rate. The fermentationmay be performed at a pH ranging from about 4 to about 8, or from about 5 to about 8, or from about 6 to about 8, or from about 7 to about 8, or from about 4 to about 7, or from about 5 to about 7, or from about 6 to about 7, or from about 4 to about 6, or from about 5 to about 6, or from 4.5 to about 7.5, or from about 4.5 to about 6.5, or from about 4.5 to about 5.5, or from about 6.5 to about 7.5, or at any pH or pH range within the range of about 4 to about 8.

[0061] According to certain embodiments, fermentation may be performed at a temperature less than the temperature at which the microorganisms are killed and / or reduced in numbers, and may be selected to provide a desired reaction rate. According to certain illustrative embodiments, the fermentation is performed at a temperature ranging from about 20°C to about 45°C, or from about 20°C to about 40°C, or from about 20°C to about 35°C, or from about 20°C to about 30°C, or from about 30°C to about 45°C, or from about 30°C to about 40°C, or from about 35°C to about 45°C, or from about 35°C to about 40°C, or from about 36°C to about 38°C, or any other suitable temperature in the range from 20°C to about 45°C.

[0062] Fermentation may take place for a period of time until the desired product is formed. According to certain illustrative embodiments, the fermentation takes place for a period of time ranging from about 1 day to about 10 days, or ranging from about 1 day to about 9 days, or ranging from about 1 day to about 8 days, or ranging from about 1 day to about 7 days, or ranging from about 1 day to about 6 days, or ranging from about 1 day to about 5 days, or ranging from about 1 day to about 4 days, or ranging from about 1 day to about 3 days, or ranging from about 1 day to about 2 days, or any other suitable time ranging from about 1 day to about 10 days.

[0063] Suitable bacteria strains useful in the fermentation process include, but are not limited to, bacteria of the genus Lactobacillus, Bifidobacterium, Streptococcus, and combinations thereof.

[0064] According to certain illustrative embodiments, the bacteria used in the fermentation method may be selected from the genus Lactobacillus. Suitable non-limiting examples of Lactobacillus species include L. acidophilus, L. casei, L. fermentum, L. salivarius, L brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reweri, L. rhamnosus, L. bulgaricus, and L. helveticus. According to certain illustrative embodiments, the bacteria used in the fermentation method may be selected from the genus Streptoccocus . A suitable non-limiting example of Streptococcus species include S. thermophilus.

[0065] According to certain illustrative embodiments, the bacteria used in the fermentation method may be selected from the genus Bifidobacterium. Suitable non-limiting species of Bifidobacteria include B. angulatum, B. animalis, B. asteroides, B. bifdum, B. bourm, B. breve, B. catenulatum, B. choerinum, B. cogneforme, B. cuniculi, B. dentiumn, B. gallicum, B. gallinarum, B indicum, B. longwn, B. magnum, B. merycicum, B. minimum, B. pseudocatenu / atum, B. pseudolongwn, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovil, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, and B. urinahs.

[0066] According to certain illustrative embodiments, the bacteria used in the fermentation method may be selected from Bifidobacterium animalis subsp. Lactis HN019TM (B019) (commercially available from Fonterra), Bifidobacterium BB12 (BB12), Lactobacillus casei 431 (431), and Lactobacillus rhamnosus (LGG) or combinations thereof.The fermentation of the plant-derived protein material results in the reduction or elimination of phytic acid. According to certain embodiments, the content of phytic acid present in the plant- derived starting material is reduced by 10 percent, or 15 percent, or 20 percent, or 25 percent, or 30, percent, or 35 percent, or 40 percent, or 45 percent, or 50 percent, or 55 percent, or 60 percent, or 65 percent, or 70 percent, or 75 percent, or 80 percent, or 81 percent, or 82 percent, or 83 percent,or 84 percent, or 85 percent, or 86 percent, or 87 percent, or 88 percent, or 89 percent, or 90 percent, or 91 percent, or 92 percent, or 93 percent, or 94 percent, or 95 percent, or 96 percent, or 97 percent, or 98 percent, or 99 percent, or 99.1 percent, or 99.1 percent, or 99.3 percent, or 99.4 percent, or 99.5 percent, or 99.6 percent, or 99.7 percent, or 99.8 percent, or 99.9 percent.

[0067] The plant-derived ingredient which is the result of the fermentation methods comprises less than about 950 ppm phytic acid, or 900 ppm phytic acid, or 850 ppm phytic acid, or 800 ppm phytic acid, or 750 ppm phytic acid, or 700 ppm phytic acid, or 650 ppm phytic acid, or 600 ppm phytic acid, or 550 ppm phytic acid, or 500 ppm phytic acid, or 450 ppm phytic acid, or 400 ppm phytic acid, or 350 ppm phytic acid, or 300 ppm phytic acid, or 250 ppm phytic acid, or 200 ppm phytic acid, or 150 ppm phytic acid, or 100 ppm phytic acid, or 90 ppm phytic acid, or 85 ppm phytic acid, or 80 ppm phytic acid, or 75 ppm phytic acid, or 70 ppm phytic acid, or 65 ppm phytic acid, or 60 ppm phytic acid, or 55 ppm phytic acid, or 50 ppm phytic acid, or 45 ppm phytic acid, or 40 ppm phytic acid, or 35 ppm phytic acid, or 30 ppm phytic acid, or 25 ppm phytic acid, or 20 ppm phytic acid.

[0068] The amount of phytic acid present in the fermentation broth may be measured by ion chromatography. A phytic acid standard curve is established using a phytic acid standard stock solution containing 10 ppm of phytic acid in water. Different volumes of the phytic acid standard stock solution taken in the range of 1 pl to 10 pl were injected into and passed through (ie, eluted) through the stationary matrix contained in the column of the ion chromatography instrument with a suitable eluent. An ion exchange chromatogram is generated based on the elution of the different injected volumes of the phytic acid standard stock solution. A standard concentration curve of phytic acid is calculated from the chromatogram peak data.

[0069] A sample of the fermentation broth is diluted 1 :100 with water and filtered into a sample vial prior to injection into ion exchange column of the ion chromatography instrument. The samples of the fermentation broth are eluted from stationary matrix of the chromatography column with a suitable eluent and an ion chromatogram is generated for each sample. The concentration of the phytic acid in the sample of the fermentation both is calculated using the concentration of the samples and the observed peak area for the sample from the ion chromatogram applied to the standard concentration curve of phytic acid.

[0070] Ion Chromatography instrument conditions for generating the phytic acid standard concentration curve and the fermentation broth samples:Eluent: 65mM KOHTemperature: 35°CInjection Volume: 10 plFlow Rate; 0.3 ml / minuteDetection: Suppressed conductivitySuppressor Current: 49mA

[0071] According to certain illustrative embodiments, the amount of water used to prepare the aqueous mixture is from about 60 weight percent to about 95 weight percent, or about 60 weight percent to about 90 weight percent, or about 60 weight percent to about 85 weight percent, or about 60 weight percent to about 80 weight percent, or about 60 weight percent to about 75 weight percent, or about 60 weight percent to about 70 weight percent, or about 60 weight percent to about 60 weight percent, or about 70 weight percent to about 95 weight percent, or about 60 weight percent to about 90 weight percent, or about 70 weight percent to about 85 weight percent or about 60 weight percent to about 80 weight percent, or about 70 weight percent to about 75weight percent, or than other range between about 60 weight percent and about 95 weight percent, based on the total weight of the aqueous mixture of plant-derived protein at water.

[0072] According to certain embodiments, the plant-derived ingredient is prepared by mixing together plant-derived protein containing phytic acid with a solvent, such as water, to prepare a an aqueous mixture, inoculating the aqueous mixture with at least one microorganism capable of fermenting the plant-derived protein, and conducting fermentation on the inoculated mixture under conditions sufficient and for a period of time sufficient to reduce the content of phytic acid present in the plant-derived starting material.

[0073] According to certain embodiments, the plant-derived ingredient is prepared by mixing together plant-derived protein containing phytic acid with a solvent, such as water, to prepare a an aqueous mixture, inoculating the aqueous mixture with at least one microorganism capable of fermenting the plant-derived protein, and conducting fermentation on the inoculated mixture under conditions sufficient and for a period of time sufficient to eliminate the content of phytic acid present in the plant-derived starting material.

[0074] According to certain embodiments, the plant-derived ingredient is prepared by mixing together plant-derived protein containing phytic acid with a solvent, such as water, to prepare a an aqueous mixture, inoculating the aqueous mixture with at least one microorganism capable of fermenting the plant-derived protein, and conducting fermentation on the inoculated mixture under conditions sufficient and for a period of time sufficient to eliminate the content of phytic acid present in the plant-derived starting material with continuous agitation of the fermentation mixture.

[0075] According to certain embodiments, the plant-derived ingredient is prepared by mixing together plant-derived protein containing phytic acid with a solvent, such as water, to prepare a an aqueous mixture, inoculating the aqueous mixture with at least one microorganismcapable of fermenting the plant-derived protein, and conducting fermentation on the inoculated mixture under conditions sufficient and for a period of time sufficient to eliminate the content of phytic acid present in the plant-derived starting material, wherein the sufficient conditions comprise fermenting at a temperature in the range of about 20°C to about 45°C and a pH from about 4 to about 8, and wherein the sufficient period of time is in the range of about 1 to about 10 days.

[0076] According to certain embodiments, the plant-derived ingredient is prepared by mixing together plant-derived protein containing phytic acid with a solvent, such as water, to prepare a an aqueous mixture, inoculating the aqueous mixture with at least one microorganism capable of fermenting the plant-derived protein, and conducting fermentation on the inoculated mixture under conditions sufficient and for a period of time sufficient to eliminate the content of phytic acid present in the plant-derived protein, wherein the sufficient conditions comprise fermenting at a temperature in the range of about 36°C to about 38°C and a pH from about 6 to about 7, and wherein the sufficient period of time is in the range of about 1 to about 2 days.

[0077] According to certain embodiments, the plant-derived ingredient is prepared by mixing together plant-derived protein containing phytic acid with a solvent, such as water, to prepare a an aqueous mixture, inoculating the aqueous mixture with from about 0.1 to about 0.3 percent of at least one microorganism capable of fermenting the plant-derived protein, and conducting fermentation on the inoculated mixture under conditions sufficient and for a period of time sufficient to eliminate the content of phytic acid present in the plant-derived protein, wherein the sufficient conditions comprise fermenting at a temperature in the range of about 36°C to about 38°C and a pH from about 6 to about 7, and wherein the sufficient period of time is in the range of about 1 to about 2 days.

[0078] According to certain illustrative embodiments, the process of preparing the ingredient composition further comprises deactivating the one or more fermentation microorganisms following the fermentation. Deactivation of the one or more fermentation microorganisms used for the fermentation of the plant-derived proteins may be accomplished by heat treatment at a temperature and for a time sufficient to inactivate or otherwise deactivate the microorganism(s). By way of example, and not in limitation, deactivation of the one or more microorganisms used for the fermentation of the plant-derived proteins may be accomplished by heat treatment at a temperature of about 100°C or greater for a time sufficient to deactivate the microorganism(s). By way of a further example, and not in limitation, deactivation of the one or more microorganism(s) used for the fermentation of the plant-derived proteins may be accomplished by heat treatment at a temperature of about 100°C or greater for about 45 minutes. The deactivation of the live fermentation microorganisms provides a postbiotic which may be safely consumed by a subject.

[0079] According to certain illustrative embodiments, the process of preparing the ingredient composition further comprises drying the ingredient. The ingredient product of the fermentation method may be spray-dried by methods known in the art, for example, using carriers and / or anti-caking agents to provide a spray-dried particulate or powder ingredient.

[0080] According to the present disclosure, the term “consumable” refers to products for consumption by a subject, typically via the oral cavity (although consumption may occur via nonoral means such as inhalation), for at least one of the purposes of enjoyment, nourishment, or health and wellness benefits. Consumables may be present in any form including, but not limited to, liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, syrups, aerosols and sprays. The term also refers to, for example, dietary and nutritional 1supplements. Consumables include compositions that are placed within the oral cavity for a period of time before being discarded but not swallowed. It may be placed in the mouth before being consumed, or it may be held in the mouth for a period of time before being discarded.

[0081] The “consumable base” as used herein means a combination of the normal ingredients used to prepare a food or beverage consumable, apart from the plant-derived ingredient of the present disclosure. These are standard ingredients used in art-recognized quantities, and include water, carbonated water, sugars, artificial / synthetic sweeteners, natural sweeteners, artificial / synthetic flavors, natural flavors, surfactants, and suspending agents, thickeners, rheology modifiers, dyes, coloring agents, stabilizers, and preservatives.

[0082] The consumable may include at least one fat. The at least one fat may be selected from animal-derived fats, plant-derived fats and mixtures thereof. Suitable animal fats include animal-derived butter fats, milk fats, lard, and the like, and mixtures thereof. Without limitation, for example, the animalic fat may be derived from chicken, cow, duck, goose, pig and mixtures thereof.

[0083] According to certain embodiments, fat component of the consumable may comprise an oil selected from algal oils, insect oils, vegetable-derived oils and combinations thereof. According to certain embodiments, the fat component comprises one or more vegetable-derived oils. Without limitation, and only by way of illustration, suitable vegetable oils include almond oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, hazelnut oil, illipe oil, linseed oil, palm oil, palm kernel oil, peanut oil, pecan oil, pumpkin seed oil, oat oil, olive oil, rapeseed oil, safflower oil, sesame oil, shea oil, soybean oil, sunflower oil, walnut oil, and mixtures thereof.

[0084] The consumable may further include at least one sweetener in a sweeteningeffective amount to impart a desired sweetness to the consumable to which the sweetener is added.The at least one sweetener may comprise at least one caloric sweetener, or at least one non-caloric sweetener, or a combination of at least one caloric sweetener and at least one non-caloric sweeteners. The non-caloric sweeteners may be selected from synthetic non-caloric sweeteners and natural non-caloric sweeteners.

[0085] Without limitation, and only by way of illustration, suitable synthetic non-caloric sweeteners include acesulfame K, advantame, aspartame, cyclamate, neotame, neohesperidin dihydrochalcone, saccharin, sucrolose and combinations thereof.

[0086] Without limitation, and only by way of illustration, suitable non-caloric natural sweeteners include steviol glycosides selected from stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, dulcoside A, dulcoside B, rubusoside, and combinations thereof, mogrol glycosides selected from mogroside I, mogroside II, mogroside III, mogroside IV, mogroside V, isomogroside V, 11-oxomogroside, siamenoside I and combinations thereof, Luo Han Guo sweetener, Swingle Extract, erythritol, glycyrrhizic acid, thaumatin, brazzein, monatin and combinations thereof.

[0087] Without limitation, and only by way of illustration, suitable caloric sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, allulose and combinations thereof.

[0088] The consumable may further include nutritionally effective amounts of at least one vitamin, or at least one mineral or a combination of at least one vitamin and at least one mineral.According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one mineral, for example calcium. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and at least one mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of at least one vitamin and more than one different mineral. According to certain embodiments, the consumable comprises a nutritionally effective amount of more than one different vitamin and more than one different mineral.

[0089] The consumable may further include a sufficient amount of at least one preservative or ingredient for pH adjustment to prevent decomposition and / or microbial growth and maintain physical stability of the finished product. Illustrative preservatives include, without limitation, ascorbic acid, benzoic acid, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), citric acid, lemon juice concentrate, disodium ethylenediaminetetraacetic acid (EDTA), sorbic acid, ascorbates, benzoates, nitrates, nitrites, polyphosphates, propionates, sorbates, sulfites and tocopherol. According to certain embodiments, for “clean label” products sodium salt may be used as the sole preservative for the fat delivery system.

[0090] Without limitation, and only by way of illustration, the consumable may comprise food products and beverage products. According to certain illustrative embodiments, the consumables include dairy-alternative foods and dairy-alternative beverages that contain proteinderived from plant sources instead of from animal sources. Exemplary dairy-alternative food products include non-dairy cheese, non-dairy cottage cheese, non-dairy cream cheese, non-dairy cheese dips, non-dairy ice cream, non-dairy sour cream, and non-dairy yogurt.

[0091] According to certain illustrative embodiments, the consumable is selected from the group consisting of non-dairy milk, non-dairy milk beverages, non-dairy coffee creamer, non-dairy cream, almond milk, banana milk, cashew milk, coconut milk, flax milk, hazelnut milk, oat milk, hemp milk, lupin milk, macadamia milk, pea milk, peanut milk, pistachio milk, quinoa milk, rice milk, sesame milk, soy milk, spelt milk, walnut milk, mixtures of more than one plant milk, non- dairy lassi, non-dairy yogurt beverages, non-dairy yogurt drinks, non-dairy drinking yogurt beverages, non-dairy probiotic drinking yogurt beverages, non-dairy yogurt smoothies, and the like.

[0092] The consumable may also include hybrid food and beverage products in which a plant-based protein is blended or otherwise incorporated into a dairy product that contain dairy protein derived from animals. Suitable hybrid food and beverage products include cheese bars, cheese blocks, cheese cubes, cheese slices, cheese sticks, hybrid cottage cheeses, hybrid cream cheeses, hybrid spreadable cheeses, hybrid yogurts, hybrid yogurt drinks and yogurt smoothies, hybrid custard-yogurt desserts, hybrid fruit-cheese desserts, hybrid ice creams, hybrid milks, hybrid flavoured milks, and hybrid creamers.

[0093] The dairy-alternative consumables (both the dairy-alternative foods and milk beverages) may include a thickener. Without limitation, suitable thickeners include agar agar, gum arabic, gellan gum, guar gum, xanthan gum, pectin, celluloses such as carboxymethylcellulose gum, locust bean gum and combinations thereof.

[0094] The consumable may comprise a meat analogue. A meat analogue is a plant-based food product that approximates the aesthetic properties (for example, appearance, flavor, and texture), chemical characteristics and cooking properties of certain types of animal meat. Meat analogues are also referred to in the food industry as animal protein analogues, meat alternatives, meat substitutes, mock meat, faux meat, imitation meat, vegetarian meat or vegan meat. According to other embodiments, the food product may comprise a hybrid food product that contains a blend, combination, or mixture of at least one animal protein component and at least one plant-based component.

[0095] Illustrative embodiments of the meat analogue may be selected from burgers, ground meat, hot dogs, sausage links, sausage patties, steaks, filets, roasts, breasts, thighs, wings, meatballs, meatloaf, bacon, strips, fingers, nuggets, cutlets, and cubes.

[0096] The meat analogue composition comprises at least one non-animal protein, at least one non-animal fat, at least one emulsifier, and water.

[0097] An illustrative embodiment of the meat analogue composition is set forth below:

[0098] The hydration step is carried out by adding and weighing water, colorant, and texturized pea protein into a suitable container. By way of illustration, but not in limitation, the hydration step may be carried out by adding the water, texturized pea protein, and colorant into a vacuum sealable bag. The bag was then vacuum sealed for 15 seconds and let to rest for about 15 to about 20 minutes until the pea protein was fully hydrated. The emulsion step was performed by adding and weighing water, an emulsifier, such as methylcellulose, pea isolate, and non-animal fat such as canola oil into a mini food processor. The hydration step ingredients, the emulsion step ingredients, and the edible salt were then added to a mixer and mixed for 10 minutes. Additional non-animal fat such as coconut oil was added to the mixer and mixed for 1 minute.EXAMPLES

[0099] A series of experiments were conducted to determine the % reduction of phytic acid from chickpea flour, split pea flour, red lentil flour, ground mung bean, and ground millet during fermentation with lactic acid bacteria. The following lactic acid bacteria cultures were used in the experiments: Bifidobacterium animalis subsp. Lactis HN019TM (B019) (commercially available from Fonterra), Bifidobacterium BB12 (BB12), Lactobacillus casei 431 (431), and Lactobacillus rhamnosus (LGG) (commercially available from Chr. Hansen).

[0100] The fermentation of the samples disclosed below were carried on a laboratory scale in glass flasks or a bench top reactor to approximate a commercial scale fermentation process. The benchtop reactor comprises a 1500ml glass reaction vessel with an external glass jacket, amagnetically driven internal stirrer, a motor, and motor control box. The reactor is heated with an oil circulator. The reactor system has a maximum operating temperature of 225°C and a maximum pressure rating of 150 psi at 225°C.

[0101] Examples 1A-1D

[0102] Four separate slurries with 10% solids were prepared in glass reactors by mixing split pea flour with water. The slurries were sterilized at 121 °C for 45 min to eliminate initial contamination. The temperature of the slurries was brought down to 37°C and the slurries were then inoculated with the bacteria cultures at 0.3%. The fermentations were carried out on the slurries at 37°C for up to 48 hours with very slow agitation. To represents the beginning of the fermentation. To represents the beginning of the fermentation. Samples were taken throughout the fermentation process for pH measurements and phytic acid content analysis. The % reduction of phytic acid from the starting split pea flour material is reported in Table 1.TABLE 1

[0103] Examples 2A-2D

[0104] Four separate slurries with 10% solids were prepared in glass reactors by mixing ground mung bean with water. The slurries were sterilized at 121 °C for 45 min to eliminate initial contamination. The temperature of the slurries was brought down to 37°C and the slurries were then inoculated with the bacteria cultures at 0.3%. The fermentations were carried out on the slurries at 37°C for up to 48 hours with very slow agitation. To represents the beginning of the fermentation. Samples were taken throughout the fermentation process for pH measurements and phytic acid content analysis. The % reduction of phytic acid from the starting chickpea flour material is reported in Table 2.TABLE 20105] Examples 3A-3D

[0106] Four separate slurries with 10% solids were prepared in flasks by mixing chickpea flour with water. The slurries were sterilized at 121 °C for 45 min to eliminate initial contamination.The temperature of the slurries was brought down to 37°C and the slurries were then inoculated with the bacteria cultures at 0.3%. The fermentations were carried out on the slurries at 37°C for up to 48 hours with very slow agitation. To represents the beginning of the fermentation. Samples were taken throughout the fermentation process for pH measurements and phytic acid contentanalysis. The % reduction of phytic acid from the starting chickpea flour material is reported inTable 3.TABLE 3

[0107] Examples 4A-4D

[0108] Four separate slurries with 10% solids were prepared in flasks by mixing red lentil flour with water. The slurries were sterilized at 121 °C for 45 min to eliminate initial contamination. The temperature of the slurries was brought down to 37°C and the slurries were then inoculated with the bacteria cultures at 0.3%. The fermentations were carried out on the slurries at 37°C for up to 48 hours with very slow agitation. To represents the beginning of the fermentation. Samples were taken throughout the fermentation process for pH measurements and phytic acid content analysis. The % reduction of phytic acid from the starting red lentil flour material is reported inTable 4.TABLE 4

[0109] Examples 5A-5D

[0110] Four separate slurries with 10% solids were prepared in glass reactors by mixing ground millet with water. The slurries were sterilized at 121 °C for 45 min to eliminate initial contamination. The temperature of the slurries was brought down to 37°C and the slurries were then inoculated with the bacteria cultures at 0.3%. The fermentations were carried out on the slurries at 37°C for up to 48 hours with very slow agitation. To represents the beginning of the fermentation. Samples were taken throughout the fermentation process for pH measurements and phytic acid content analysis. The % reduction of phytic acid from the starting ground millet material is reported in Table 5.TABLE 5

[0111] While methods, uses, ingredients, compositions, and consumables have been described in connection with various embodiments, it is to be understood that other similar embodiments may be used or modifications and additions may be made to the described embodiments for performing the same function. Furthermore, the various illustrative embodiments may be combined to produce the desired results. Therefore, the disclosed methods, uses, compositions, and consumables should not be limited to any single embodiment, but rather construed in breadth and scope in accordance with the recitation of the appended claims. It will be understood that the embodiments described herein are merely exemplary, and that one skilled in the art may make variations and modifications without departing from the spirit and scope of the invention. All such variations and modifications are intended to be included within the scope of the invention as described hereinabove. Further, all embodiments disclosed are not necessarily in the alternative, as various embodiments of the invention may be combined to provide the desired result.

Claims

CLAIMS:

1. A method of reducing phytic acid content in a plant material, the method comprising fermenting the plant-derived protein material with a microorganism capable of fermenting the plant-derived protein material under conditions sufficient to reduce the content of the phytic acid present in the plant material.

2. The method of claim 1, wherein the plant material is selected from beans, grains, nuts, peas, seeds and combinations thereof.

3. The method of claim 2, wherein the beans are selected from the group consisting of adzuki beans, black beans, brown beans, canelli beans, fava beans, kidney beans, lentil beans, lima beans, northern beans, pinto beans, runner beans, soybeans, white beans, mung beans, and mixtures thereof.

4. The method of claim 2, wherein the grains are selected from the group consisting of amaranth, bran, buckwheat, oat, wheat, barley, spelt, quinoa, corn, millet, rice, rye, sorghum, teff, triticale, and mixtures thereof and mixtures thereof.

5. The method of claim 2, wherein the nuts are selected from the group consisting of almonds, brazil nuts, cashews, chestnuts, macadamia, peanuts, pecans, hazelnuts, pine nuts, pistachio, gingko, walnuts, and mixtures thereof.

6. The method of claim 2, wherein the seeds are selected from the group consisting of canola, chia, flax, hemp, poppy, pumpkin, sesame, safflower, sunflower and mixtures thereof.

7. The method of claim 2, wherein the peas are selected from the group consisting of black eyed peas, chickpeas, green peas, yellow peas, pigeon peas, cow pea, and mixtures thereof.

8. The method of claim 1, wherein the is selected from the group consisting of chickpea, split pea, red lentil, mung bean, and millet.

9. The method of any one of the preceding claims, wherein the step of fermenting the plant-derived starting material comprises fermenting at a temperature in the range of about 20°C to about 45°C.

10. The method of any one of the preceding claims, wherein the step of fermenting the plant-derived starting material comprises fermenting at a pH in the range of about 4 to about 8.

11. The method of any one of the preceding claims, wherein the step of fermenting the plant-derived starting material comprises fermenting for a period of time of about 1 to about 10 days.

12. The method of any one of the preceding claims, wherein the content of phytic acid present in the plant-derived starting material is reduced by 10 percent, or 15 percent, or 20 percent, or 25 percent, or 30, percent, or 35 percent, or 40 percent, or 45 percent, or 50 percent, or 55 percent, or 60 percent, or 65 percent, or 70 percent, or 75 percent, or 80 percent, or 81 percent, or 82 percent, or 83 percent, or 84 percent, or 85 percent, or 86 percent, or 87 percent, or 88 percent, or 89 percent, or 90 percent, or 91 percent, or 92 percent, or 93 percent, or 94 percent, or 95 percent,or 96 percent, or 97 percent, or 98 percent, or 99 percent, or 99.1 percent, or 99.1 percent, or 99.3 percent, or 99.4 percent, or 99.5 percent, or 99.6 percent, or 99.7 percent, or 99.8 percent, or 99.9 percent.

13. The method of any one of the preceding claims, wherein the microorganism is selected from the bacteria of the genus Lactobacillus, Bifidobacterium, Streptococcus, and combinations thereof.

14. The method of any one of the preceding claims, wherein the microorganism is selected from L. acidophilus, L. casei, L. fermentum, L. salivarius, L brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reweri, L. rhamnosus, L. bulgaricus, L. helveticus, S. thermophiles, Bifidobacteria include B. angulatum, B. animalis, B. asteroides, B. bifdum, B. bourm, B. breve, B. catenulatum, B. choerinum, B. cogneforme, B. cuniculi, B. dentiumn, B. gallicum, B. gallinarum, B indicum, B. longwn, B. magnum, B. merycicum, B. minimum, B. pseudocatenu / atum, B. pseudolongwn, B. psychraerophilum, B. pullorum, B. ruminantium, B. saeculare, B. scardovil, B. simiae, B. subtile, B. thermacidophilum, B. thermophilum, and B. urinahs, and combinations thereof.

15. The method of any one of the preceding claims, wherein the microorganism is selected from Bifidobacterium animalis subsp. Lactis HN019TM (B019), Bifidobacterium BB12, Lactobacillus casei 431, and Lactobacillus rhamnosus or combinations thereof.

16. An ingredient for a plant-based consumable prepared the method of any one of claims1 to 15.

17. A flavour modifying ingredient prepared the method of any one of claims 1 to 15.

18. A prebiotic prepared the method of any one of claims 1 to 15.

19. A plant-based dairy alternative comprising the ingredient prepared by the method of any one of claims 1 to 15.

20. A plant-derived ingredient for a consumable comprising less than about 1000 ppm phytic acid per gram.

21. The plant-derived ingredient of claim 20, comprising less than about 950 ppm phytic acid, or 900 ppm phytic acid, or 850 ppm phytic acid, or 800 ppm phytic acid, or 750 ppm phytic acid, or 700 ppm phytic acid, or 650 ppm phytic acid, or 600 ppm phytic acid, or 550 ppm phytic acid, or 500 ppm phytic acid, or 450 ppm phytic acid, or 400 ppm phytic acid, or 350 ppm phytic acid, or 300 ppm phytic acid, or 250 ppm phytic acid, or 200 ppm phytic acid, or 150 ppm phytic acid, or 100 ppm phytic acid, or 90 ppm phytic acid, or 85 ppm phytic acid, or 80 ppm phytic acid, or 75 ppm phytic acid, or 70 ppm phytic acid, or 65 ppm phytic acid, or 60 ppm phytic acid, or 55 ppm phytic acid, or 50 ppm phytic acid, or 45 ppm phytic acid, or 40 ppm phytic acid, or 35 ppm phytic acid, or 30 ppm phytic acid, or 25 ppm phytic acid, or 20 ppm phytic acid.

22. A plant-based consumable comprising the ingredient prepared by any one of claims 1 to 15 or the ingredient of claim 20 or 21.

23. A meat analogue comprising the ingredient prepared by the method of any one of claims 1 to 15 or the ingredient of claim 20 or 21.

24. The meat analogue of claim 23, wherein the meat analogue is selected from the group consisting of burgers, ground meat, hot dogs, sausage links, sausage patties, steaks, filets, roasts, breasts, thighs, wings, meatballs, meatloaf, bacon, strips, fingers, nuggets, cutlets, and cubes.

25. A plant-based dairy alternative comprising the ingredient of claim 20 or 21.

26. The plant-based dairy alternative of claim 25, wherein plant-based dairy alternative comprises a plant-based food product selected from non-dairy cheese, non-dairy cottage cheese, non-dairy cream cheese, non-dairy cheese dips, non-dairy ice cream, non-dairy sour cream, and non-dairy yogurt.

27. The plant-based dairy alternative of claim 26, wherein the plant-based dairy alternative comprise a plant-derived non-dairy beverage selected from the group consisting of non-dairy milk, non-dairy milk beverages, non-dairy coffee creamer, non-dairy cream, almond milk, oat milk, pea milk, rice milk, soy milk, non-dairy lassi, non-dairy yogurt beverages, non-dairy yogurt drinks, non-dairy drinking yogurt beverages, non-dairy probiotic drinking yogurt beverages, and nondairy yogurt smoothies.

28. A method of improving the taste of a plant-based consumable comprising adding to the plant-based consumable an effective amount of the ingredient composition prepared by the process of any one of claims 1 to 15 or an effective amount of the ingredient of claim 20 or 21.

29. A method of improving the mouthfeel of a plant-based consumable comprising adding to the plant-based consumable an effective amount of the ingredient composition prepared by the process of any one of claims 1 to 15 or an effective amount of the ingredient of claim 20 or 21.

30. A method of conferring a health benefit to a subject comprising adding to a plant-based consumable an effective amount of the ingredient composition prepared by the process of any one of claims 1 to 15 or an effective amount of the ingredient of claim 20 or 21; and permitting the subject to ingest the plant-based consumable.

31. Use of the ingredient prepared by the process of any one of claims 1 to 15 or of the ingredient of claim 20 or 21 to improve the taste of a plant-based consumable.

32. Use of the ingredient prepared by the process of any one of claims 1 to 15 or of the ingredient of claim 20 or 21 to improve the mouthfeel of a plant-based consumable.

33. Use of the ingredient composition prepared by the process of any one of claims 1 to 15 or of the ingredient of claim 20 or 21 to confer a health benefit to a subject

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