Instant plant-based food composition

Abstract

The present disclosure relates to an instant plant-based food composition that comprises plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches. The present disclosure also relates to a dairy substitute product that comprises the instant plant-based food composition. A process for preparing a dairy substitute product is also described herein.

Description

INSTANT PLANT-BASED FOOD COMPOSITIONCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Application No. 23206606.8, filed October 30, 2023, which is incorporated by reference herein in its entirety.FIELD OF INVENTION

[0002] This invention relates to the field of dairy substitute products, in particular plant-based cream products.BACKGROUND

[0003] Cream products such as Requeijao and creme de leite are conventionally animal -based dairy products. There is a growing need in the market for vegetable alternatives for cream products that are affordable with attributes such as texture and taste comparable with dairy based cream products.SUMMARY

[0004] The present disclosure provides an instant plant-based food composition comprising plantbased flour, legume / pulse protein, and one or more pre-gelatinized starches. The plant-based flour and the legume / pulse protein are in a dry weight ratio of, plant-based flour to legume / pulse protein, from 10: 1 to 2: 1, preferably from 8: 1 to 3 : 1, more preferably from 6: 1 to 4: 1.

[0005] The present disclosure also provides a dairy substitute product that comprises an instant plant-based food composition of the present disclosure.

[0006] The present disclosure also provides a use of an instant plant-based food composition of the present disclosure in making a dairy substitute product.

[0007] The present disclosure also provides a process for preparing a dairy substitute product that comprises the steps of: a. blending the instant plant-based food composition of the present disclosure in a liquid having a temperature of at least 50°C to obtain a homogenous blend; b. adding vegetable oil to the homogeneous blend to obtain a stable mixture; and c. cooling the stable mixture to obtain the dairy substitute product. The instant plant-based food composition and the vegetable oil are in a weight ratio of, instant plant-based food composition to vegetable oil, from 1 :0.5 to 1 :4, preferably from 1 :0.8 to 1 :2.5, more preferably from 1 : 1.1 to 1 : 1.6.DETAILED DESCRIPTION

[0008] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0009] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which this invention belongs. As used herein, each of the following terms has the meaning associated with it as defined below.

[0010] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% below.

[0011] The term "for example," "for instance," "such as," or "including" as used herein is meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure and are not meant to be limiting in any fashion.

[0012] In the methods described herein, the acts can be carried out in any order without departing from the principles of the disclosure, except when a temporal or operational sequence is explicitly recited. Furthermore, specified acts can be carried out concurrently unless explicit claim language recites that they be carried out separately. For example, a claimed act of doing X and a claimed act of doing Y can be conducted simultaneously within a single operation, and the resulting process will fall within the literal scope of the claimed process.

[0013] As used herein, “room temperature” or “RT” refer to a temperature between 20°C and 25°C.Instant plant-based food composition

[0014] The present disclosure relates to an instant plant-based food composition suitable for making a dairy substitute product. The composition comprises plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches.

[0015] The term “instant plant-based food composition”, as used herein, refers to a mix when reconstituted in a liquid produces instantly a dairy substitute product.

[0016] Plant-based flour present in the instant plant-based food composition can be a flour made from any botanical sources. For example, the plant-based flour may include, but is not limited to, rice flour, chickpea flour, potato flour, corn flour, tapioca flour, nut flour (e.g., almond flour, coconut flour, cashew flour, peanut flour, chestnut flour, hazelnut flour, macadamia nut flour,walnut flour, Brazil nut flour), or any combination of two or more thereof. Preferably, the plantbased flour is rice flour.

[0017] Legume / pulse protein can provide stability to the instant plant-based food composition. Examples of legume / pulse protein may include, but is not limited to, pea protein, fava protein, soy protein, chickpea protein, lupin protein, mung bean protein, lentil protein, or any combinations of two or more thereof.

[0018] Preferably, the legume / pulse protein is pea protein.

[0019] In one aspect, the legume / pulse protein can be in a form of a hydrolyzed protein, a nonhydrolyzed protein, a concentrated protein, or an isolated protein. Preferably, the legume / pulse protein is a hydrolyzed protein; more preferably, the legume / pulse protein is a hydrolyzed pea protein isolate; even more preferably, the legume / pulse protein is a hydrolyzed pea protein isolate that contains a protein content of over 80%. A hydrolyzed protein can deliver desirable attributes (e.g., texture, color, taste, appearance) to the instant plant-based food composition of the present disclosure.

[0020] Dry weight ratio of plant-based flour to legume / pulse protein in the instant plant-based food composition can be in a range of from 10: 1 to 2: 1, preferably from 8: 1 to 3: 1, or more preferably from 6: 1 to 4:1. In one aspect, plant-based flour and legume / pulse protein are present in a dry weight ratio of, plant-based flour to legume / pulse protein, at least 2: 1, or at most 10: 1. Preferably, plant-based flour and legume / pulse protein are present in a dry weight ratio of, plantbased flour to legume / pulse protein, 10: 1, 8: 1, 6: 1, 4: 1, 3: 1, or 2: 1.

[0021] Preferably, the plant-based flour is rice flour and the legume / pulse protein is hydrolyzed pea protein; more preferably, the dry weight ratio of rice flour to hydrolyzed pea protein in the instant plant-based food composition can be in a range of from 10: 1 to 2: 1, preferably from 8: 1 to 3: 1, or more preferably from 6: 1 to 4: 1.

[0022] Starch present in the instant plant-based food composition preferably has characteristics of cook-up starches without heating in a specific time and excellent dispersion in dry mixes. More preferably, the starch is a pre-gelatinized starch that is cooked to become gelatinized before being blended with other dry ingredients to form the instant plant-based food composition of the present disclosure. Modification, such as cross-linking, can be processed on the pre-gelatinized starch. Examples of the pre-gelatinized starch may include, but is not limited to, modified maize starch, maize starch, modified tapioca starch, tapioca starch, modified potato starch, potato starch, modified dent maize starch, dent maize starch, modified rice starch, rice starch, or any combinations thereof. In one aspect, the pre-gelatinized starch can be a native starch, anon-native modified starch, or a thermally inhibited starch.

[0023] In one aspect, the pre-gelatinized starch can enhance dispersion and thickening of the resulting instant plant-based food composition; for example, the pre-gelatinized starch can be a modified cold water swelling starch (e.g., modified maize starch) having functionality with exceptional dispersion, viscosity development, stability, and shininess.

[0024] In another aspect, the pre-gelatinized starch can deliver a creamy mouthfeel to the resulting instant plant-based food composition; for example, the pre-gelatinized starch can be a highly stable texturizing starch (e.g., modified tapioca starch) that delivers viscosity, provides exceptional stability to heat / freeze-thaw, and has a clean and creamy mouthfeel.

[0025] Dry weight ratio of one or more pre-gelatinized starches to legume / pulse protein in the instant plant-based food composition can be in a range of from 8: 1 to 1 : 1, preferably from 6: 1 to 2: 1, more preferably from 4: 1 to 3: 1. In one aspect, one or more pre-gelatinized starches and legume / pulse protein are present in a dry weight ratio of, one or more pre-gelatinized starches to legume / pulse protein, at least 1 : 1, or at most 8: 1. Preferably, one or more pre-gelatinized starches and legume / pulse protein are present in a dry weight ratio of, one or more pre-gelatinized starches to legume / pulse protein, 8: 1, 6: 1, 4: 1, 3: 1, 2: 1, or 1 : 1.

[0026] Preferably, the legume / pulse protein is hydrolyzed pea protein and the one or more pregelatinized starches is a modified maize starch, a modified tapioca starch, or any combinations thereof. The dry weight ratio of modified maize starch to hydrolyzed pea protein, or the dry weight ratio of a combination of modified maize starch and modified tapioca starch to hydrolyzed pea protein, can be in a range of from 8: 1 to 1 : 1, preferably from 6: 1 to 2: 1, more preferably from 4: 1 to 3 : 1.

[0027] The instant plant-based food composition of the present invention can, preferably, include 20 wt%, 30 wt%, 35 wt%, 40 wt%, 45 wt%, 50 wt%, or 60 wt% plant-based flour based on the total weight of the composition. In one aspect, plant-based flour is present in the composition of at least 20 wt%, or at most 60 wt%, based on the total weight of the composition. Preferably, plant-based flour is present in the composition in a range of from 20 to 60 wt%, preferably from 30 to 50 wt%, or more preferably from 35 to 45 wt% based on the total weight of the composition.

[0028] The instant plant-based food composition of the present invention can, preferably, include 1 wt%, 3 wt%, 5 wt%, 8 wt%, 12 wt%, 15 wt%, 20 wt%, or 25 wt% legume / pulse protein based on the total weight of the composition. In one aspect, legume / pulse protein is present in the composition of at least 1 wt%, or at most 25 wt%, based on the total weight of the composition. Preferably, legume / pulse protein is present in the composition in a range of from 1 to 25 wt%, preferably from 3 to 20 wt%, or more preferably from 5 to 15 wt% based on the total weight of the composition.

[0029] The instant plant-based food composition of the present invention can, preferably, include 10 wt%, 20 wt%, 25 wt%, 28 wt%, 32 wt%, 35 wt%, 40 wt%, or 50 wt% one or more pregelatinized starches based on the total weight of the composition. In one aspect, one or more pregelatinized starches is present in the composition of at least 10 wt%, or at most 50 wt%, based on the total weight of the composition. Preferably, one or more pre-gelatinized starches is present in the composition in a range of from 10 to 50 wt%, preferably from 20 to 40 wt%, or more preferably from 25 to 35 wt% based on the total weight of the composition.

[0030] The instant plant-based food composition of the present invention can, optionally, comprise one or more of the following ingredients: yeast extract, salt, mineral(s) (e.g., calcium), flavoring agent(s), citric acid and / or lactic acid, and vitamin(s) (e.g., vitamin A, vitamin B12, vitamin D, vitamin E). Salt can be any standard food-grade kitchen salts (e.g., sodium chloride).

[0031] In one aspect, the instant plant-based food composition may comprise ingredients that can enhance emulsification and texture of the resulting dairy substitute product. Examples of such ingredients may include, but are not limited to, hydrocolloids (e.g., carrageenan, xanthan gum, guar gum, locust bean gum, konjac gum, cellulose derivatives, alginate, pectin, gellan gum, agar, plant-based fibers), emulsifiers (e.g., lecithins, monoglycerides and diglycerides, monoglycerides and diglycerides of lactic acid, monoglycerides and diglycerides of citric acid, monoglycerides and diglycerides of acetic acid, esters of polyglycerol, esters of propilene glycol, monostearate of sorbitan, sucrose esters, sucroglycerides, polisorbate), and any combinations thereof.

[0032] In one aspect, the instant plant-based food composition of the present invention is in dry powder form.

[0033] In one aspect, the composition may have a moisture content in a range of from 4 to 15%, preferably from 6 to 12%.

[0034] Preferably, the instant plant-based food composition of the present invention is free of any dairy components. Examples of dairy components may include, but are not limited to, milk or milk-derived ingredients (e.g., dairy protein).

[0035] Preferably, the instant plant-based food composition of the present invention is free of any fat components. Fat components can be derived from animals and / or plants.

[0036] Preferably, the instant plant-based food composition of the present invention is label friendly and comprises substantially no additives such as synthetic emulsifiers and / or preservatives.

[0037] In one aspect, the instant plant-based food composition can be used in preparing a dairy substitute cream cheese product (e.g., plant-based requeijao). Such composition (e.g., instant plant-based requeijao composition), preferably, includes a modified cold water swelling starch(e.g., modified maize starch) that can enhance dispersion and thickening of the resulting cream cheese product. Table 1 provides a preferred recipe for such composition.Table 1

[0038] In another aspect, the instant plant-based food composition can be used in preparing a dairy substitute table cream product (e.g., plant-based creme de leite). Such composition (e.g., instant plant-based creme de leite composition), preferably, includes a modified cold water swelling starch (e.g., modified maize starch) that can enhance dispersion and thickening of the resulting table cream product, and a highly stable texturizing starch (e.g., modified tapioca starch) that can deliver a creamy mouthfeel to the resulting table cream product. Table 2 provides a preferred recipe for such composition.Table 2Process for preparing instant plant-based food composition

[0039] The present disclosure provides a process for preparing the instant plant-based food composition of the present invention. The process comprises the steps of blending plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches to form a dry mix of the instant plant-based food composition. Other ingredients, such as yeast extract, salt, mineral(s) (e.g., calcium), flavoring agent(s), citric acid and / or lactic acid, vitamin(s) (e.g., vitamin A, vitamin B 12, vitamin D, vitamin E), and any combinations thereof, can be optionally added to the dry mix.Dairy substitute product and process for preparing the same

[0040] The instant plant-based food composition of the present disclosure is designed for making a dairy substitute product. Dairy substitute products also refer to dairy alternative products, dairy analogue products, dairy mimicking products, dairy replacement products, and the like.

[0041] Preferably, the dairy substitute product has a texture, taste, and / or mouthfeel similar to those of a cream cheese product.

[0042] Preferably, the dairy substitute product has a texture, taste, and / or mouthfeel similar to those of a heavy cream product.

[0043] The present disclosure provides a process for preparing a dairy substitute product. The process comprises the steps of: (a), blending an instant plant-based food composition in a liquid having a temperature of at least 50°C to obtain a homogenous blend; (b). adding vegetable oil to the homogeneous blend to obtain a stable mixture; and (c). cooling the stable mixture to obtain the dairy substitute product. The instant plant-based food composition used to make the dairy substitute product may be an instant plant-based food composition as described fully above.

[0044] In one aspect, the dairy substitute products that can be made from the instant plant-based food compositions of the present invention may include, but are not limited to, dairy alternatives of cream cheese products, table cream products, sour cream products, heavy cream products, whipping cream products, light cream products, coffee cream products, ice cream products, spreadable cheese products, or spreadable processed cheese products. The dairy substitute products can be directly consumed (e.g., ready to use or ready to consume application) and / or used in savory or sweet cooking preparation. For example, the dairy substitute product can be applied with fruits and / or salads.

[0045] In one aspect, the liquid used in the process for preparing a dairy substitute product may include, but is not limited to, water, infused water, plant-based beverage, plant-based milk, or combinations of two or more thereof. Infused water can be prepared by infusing water with components such as fruits, herbs, vegetables, or any combinations thereof.

[0046] Weight ratio of the instant plant-based food composition to liquid in the dairy substitute product can be in a range of from 1 :2 to 1 :20, preferably from 1 :5 to 1 : 15, more preferably from 1 :7 to 1 : 12. In one aspect, the instant plant-based food composition and liquid in the dairy substitute product can be present in a weight ratio of, composition to liquid, at least 1 :2, or at most 1 :20.

[0047] In one aspect, the vegetable oil used in the process for preparing a dairy substitute product may include, but not limited to, soy oil, rapeseed oil, coconut oil, cottonseed oil, corn oil, canolaoil, groundnut oil, linseed oil, olive oil, rice bran oil, sesame oil, safflower oil, sunflower oil, peanut oil, and mixture of two or more thereof.

[0048] In one aspect, powdered fat can be added instead of vegetable oil in step (b) to the homogenous blend to obtain a stable mixture. In one aspect, powdered fat can be added together with vegetable oil in step (b) to the homogenous blend to obtain a stable mixture.

[0049] Weight ratio of the instant plant-based food composition to vegetable oil in the dairy substitute product can be in a range of from 1 :0.5 to 1 :4, preferably from 1 :0.8 to 1:2.5, more preferably from 1: 1.1 to 1 : 1.6. In one aspect, vegetable oil and the instant plant-based food composition are present in a weight ratio of, vegetable oil to the composition, at least 1 :0.5, or at most 1 :4.

[0050] In one aspect, vegetable oil is added to the homogenous blend for at least 30 seconds, preferably for at least 20 seconds. Preferably, vegetable oil can be added slowly in a “thread” form.

[0051] In one aspect, vegetable oil is added to the homogenous blend until no phase separation is observed in the stable mixture and / or the stable mixture becomes slightly whitish.

[0052] In one aspect, the stable mixture in step (c) can be cooled down at room temperature or at a cooling temperature of from 3 to 10°C. In another aspect, the stable mixture in step (c) is cooled for at least 3 hours, preferably from 4 to 5 hours.

[0053] In one aspect, if the instant plant-based food composition is used to prepare a dairy substitute product having a smooth, thick, and spreadable texture (e.g., a dairy substitute cream cheese product such as plant-based requeijao), liquid is added in a weight ratio of, the instant composition to liquid, preferably from 1 :3 to 1 : 10, more preferably from 1 :6 to 1 :8. Vegetable oil is added in a weight ratio of, the instant composition to vegetable oil, preferably from 1 : 1.2 to 1 :2, more preferably from 1 : 1.4 to 1 : 1.8. Preferably, the stable mixture in step (c) is cooled at a cooling temperature of 3 to 10°C to obtain the dairy substitute cream cheese product.

[0054] Preferably, Table 3 provides a recipe for making a dairy substitute cream cheese product (e.g., plant-based requeijao) from the instant plant-based food composition of the present invention.Table 3

[0055] In another aspect, if the instant plant-based food composition is used to prepare a dairy substitute product having a pourable texture (e.g., a dairy substitute table cream cheese product such as plant-based creme de leite), liquid is added in a weight ratio of, the instant composition to liquid, preferably from 1 :8 to 1 : 18, more preferably from 1 : 10 to 1 : 15. Vegetable oil is added in a weight ratio of, the instant composition to vegetable oil, preferably from 0.5: 1 to 2: 1, more preferably from 0.8: 1 to 1.5: 1. Preferably, the stable mixture in step (c) is cooled down at room temperature to obtain the dairy substitute table cream product.

[0056] Preferably, Table 4 provides a recipe for making a dairy substitute table cream product (e.g., plant-based creme de leite) from the instant plant-based food composition of the present invention.Table 4

[0057] Also disclosed in the present disclosure is a kit that comprises the instant plant-based food composition of this invention and oil (e.g., vegetable oil) so that a custom er / end-user can use the kit to make the desired dairy substitute product. In one aspect, the kit may also comprise a liquid (e.g., water, infused water).Examples

[0058] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.Example 1 - Recipe and study for plant-based Requeijao1.1 Recipe of instant plant-based food composition

[0059] A study was carried out to compare the sensory attributes of a dairy substitute cream cheese product prepared from the instant plant-based food composition of the present invention (i.e., plant-based Requeijao) with conventional dairy products. A recipe of such instant plant-basedfood composition is shown in Table 5. Amounts of the ingredients are measured in wt% of the total weight of the instant food composition.Table 51.2 Process for preparing plant-based Requeijao

[0060] Following steps were taken to prepare about 400 g of the plant-based Requeijao using the instant plant-based food composition as shown in Table 5.

[0061] (1). About 300 mL water (i.e., about 75 wt% of the total weight of the plant-based Requeijao) was heated until boiling and the heated water was added to a blender.

[0062] (2). About 40 g dry powder of the instant plant-based food composition (i.e., about 11 wt% of the total weight of the plant-based Requeijao) was mixed with the heated water in the blender at a medium speed until the all the powders were dissolved to form a homogenous blend.

[0063] (3). About 60 mL soy oil (i.e., about 15 wt% of the total weight of the plant-based Requeijao) was slowly added to the homogenous blend for about 20 seconds to form a stable mixture.

[0064] (4). The stable mixture was whisked for another 1 minute.

[0065] (5). The stable mixture was chilled in a refrigerator of temperature about 3 to 10°C for at least 8 hours to form the plant-based Requeijao.1.3 Sensory attribute evaluation

[0066] An informal sensory evaluation was conducted to compare the sensory attributes of the plant-based Requeijao with conventional products, namely four dairy -based Requeijao products (Vigor, Catupiry, Pocos de Caldas, and Crioulo) and five dairy substitute Requeijao products of WVegan (a fat based product containing no plant-based materials), Fresco (an oat-based product), Nomoo (a cashew nut based product), Vida Veg (a cashew nut based product), and Requeisoy (a soy-based product).

[0067] Samples were tasted independently by an informal panel of seven panelists. Samples were first directly tasted by the panelists and then applied to toasts for further tasting. Three categories of attributes: visual attributes (e.g., color, shininess, apparent roughness, apparent consistency, and aroma), attributes for direct tasting (e.g., adhesiveness, sandiness, mouthfeel, global flavor, acidity, and aftertaste), and attributes when the samples were applied to toasts (e.g., spreadability) were assessed across all the tested products.

[0068] In general, all the five commercially available dairy substitute Requeijao products did not have a flavor of Requeijao and did not resemble texture of Requeijao. Only the plant-based Requeijao prepared by the instant plant-based food composition of the present invention had attributes such aa flavor, texture, and mouthfeel similar to dairy -based Requeijao products.

[0069] Tables 6 and 7 respectively show the list of ingredients and nutritional profiles of the tested products.Table 6Table 7

[0070] From the ingredient list, the plant-based Requeijao prepared by the instant plant-based food composition of the present invention had the fewest ingredients and no additives such as preservatives, emulsifiers, and thickeners. It can be observed from the nutritional profiles that the plant-based Requeijao prepared by the instant plant-based food composition of the present invention had the lowest energy values, total fats, and saturated fats among all the tested dairy products and dairy substitute products.Example 2 - Recipe for plant-based Creme de leite2.1 Recipe of instant plant-based food composition

[0071] A recipe of an instant plant-based food composition used to prepare a dairy substitute table cream product (i.e., plant-based Creme de leite) is shown in Table 8. Amounts of the ingredients are measured in wt% of the total weight of the instant food composition.Table 82.2 Process for preparing plant-based Creme de leite

[0072] Following steps were taken to prepare about 400 g of the plant-based Creme de leite using the instant plant-based food composition as shown in Table 8.

[0073] (1). About 340 g water was heated until boiling and the heated water was added to a blender.

[0074] (2). About 32 g dry powder of the instant plant-based food composition was mixed with the heated water in the blender at a medium speed until the all the powders were dissolved to form a homogenous blend.

[0075] (3). About 28 g soy oil was slowly added to the homogenous blend for about 20 to 30 seconds to form a stable mixture.

[0076] (4). The stable mixture was whisked for another 1 minute.

[0077] (5). The stable mixture was cooled down to room temperature to form the plant-based Creme de leite.Example 3 - Recipe and culinary application for plant-based Requeijao3.1 Recipe of instant plant-based food composition

[0078] A study was carried out to investigate possible culinary applications of a dairy substitute cream cheese product prepared from the instant plant-based food composition of the present invention (i.e., plant-based Requeijao) and compare such applications with conventional dairy cream cheese products. A recipe of such instant plant-based food composition (i.e., instant plantbased requeijao composition) is shown in Table 9. Amounts of the ingredients are measured in wt% of the total weight of the instant plant-based food composition.Table 9

[0079] The nutrient premix used in the recipe includes a variety of nutrients such as vitamins (e.g., vitamin A, vitamin B12, vitamin D) and minerals (e.g., calcium).

[0080] Table 10 summarizes some observations of the plant-based Requeijao prepared from the recipe of Table 9.Table 103.2 Process for preparing plant-based Requeijao

[0081] Following steps were taken to prepare about 400 g of the plant-based Requeijao using the instant plant-based food composition as shown in Table 9.

[0082] (1). About 288 mL water (i.e., about 72 wt% of the total weight of the plant-based Requeijao) was heated to about 90°C and the heated water was added to a blender.

[0083] (2). About 52 g dry powder of the instant plant-based food composition (i.e., about 13 wt% of the total weight of the plant-based Requeijao) was mixed with the heated water in the blender at a medium speed until the all the powders were dissolved to form a homogenous blend.

[0084] (3). About 60 mL soy oil (i.e., about 15 wt% of the total weight of the plant-based Requeijao) was slowly added to the homogenous blend for about 20 to 30 seconds to form a stable mixture.

[0085] (4). The stable mixture was whisked for another minute.

[0086] (5). The stable mixture was chilled in a refrigerator of temperature about 3 to 10°C for up to 5 days to form the plant-based Requeijao.3.3 Applications of the plant-based Requeijao

[0087] Different culinary applications of the plant-based Requeijao (PB Requeijao) were studied and compared with a commercially available dairy -based Requeijao from Vigor.

[0088] Table 11 shows the observations on applying the tested samples as a bread spread with frying.Table 11

[0089] Table 12 shows the observations on applying the tested samples as a pie filling when the samples were in the filing mix, and after the pies were baked and taken out from the oven.Table 12

[0090] Table 13 shows the observations on applying the tested samples as an ingredient in making Escondidinho when the samples were in the mashed cassava, and after the Escondidinho was baked and taken out from the oven.Table 13

[0091] Table 14 shows the observations on applying the tested samples as a pasta sauce.Table 14

[0092] Table 15 shows the observations on applying the tested samples for making strogonoff.Table 15

[0093] As noted from the above observations, the PB Requeijao showed a variety of characteristics that were highly similar to those of the Vigor. In other words, the plant-based requeijao of the present invention provides highly comparable culinary experiences as that with dairy -based requeijao.Example 4 - Recipe and culinary application for plant-based Creme de leite4.1 Recipe of instant plant-based food composition

[0094] A study was carried out to investigate possible culinary applications of a dairy substitute table cream product prepared from the instant plant-based food composition of the present invention (i.e., plant-based Creme de leite) and compare such applications with conventional dairy products. A recipe of such instant plant-based food composition (i.e., instant plant-based creme de leite composition) is shown in Table 16. Amounts of the ingredients are measured in wt% of the total weight of the instant food composition.Table 16

[0095] Table 17 summarizes some observations of the plant-based Creme de leite prepared from the recipe of Table 16. In general, the plant-based creme de leite resembles the dairy -based creme de leite.Table 174.2 Process for preparing plant-based Creme de leite

[0096] Following steps were taken to prepare about 400 g of the plant-based Creme de leite using the instant plant-based food composition as shown in Table 16.

[0097] (1). About 264 mL water (i.e., about 66 wt% of the total weight of the plant-based Creme de leite) was heated to about 90°C and the heated water was added to a blender.

[0098] (2). About 68 g dry powder of the instant plant-based food composition (i.e., about 17 wt% of the total weight of the plant-based Creme de leite) was mixed with the heated water in the blender at a medium speed until the all the powders were dissolved to form a homogenous blend.

[0099] (3). About 68 mL soy oil (i.e., about 17 wt% of the total weight of the plant-based Creme de leite) was slowly added to the homogenous blend for about 20 to 30 seconds to form a stable mixture.

[0100] (4). The stable mixture was whisked for another minute.

[0101] (5). The stable mixture was chilled in a refrigerator of temperature about 3 to 10°C for up to 5 days to form the plant-based Creme de leite.4.3 Applications of the plant-based Creme de leite

[0102] Different culinary applications of the plant-based Creme de leite (PB Creme de leite) were studied and compared with a commercially available dairy-based creme de leite from Piracanjuba (Piracanjuba) and a commercially available vegetable creme de leite from A Tai da Castanha (Castanha).

[0103] Table 18 shows the observations on applying the tested samples as a pasta sauce.Table 18

[0104] Table 19 shows the observations on applying the tested samples for making strogonoff.Table 19

[0105] Table 20 shows the observations on applying the tested samples as a chocolate ganache.Table 20

[0106] As noted from the above observations, the PB Creme de leite showed a variety of characteristics that were highly similar to those of the Piracanjuba and Castanha, in particular for applications as pasta sauce and making strognoff In other words, the plant-based creme de leite of the present invention provides comparable culinary experience as that with dairy creme de leite and vegetable de leite.4.4 Sensory attribute evaluation

[0107] An informal sensory evaluation was conducted to compare the sensory attributes of the plant-based Creme de leite of the present invention with three commercially available vegetable creme de leite products from A Tai da Castanha, Notco, and Naveia. Table 21 show the list of ingredients of the tested products.Table 21

[0108] Table 22 summarizes appearance / behavior of the tested products.Table 22

[0109] Samples were tasted independently by an informal panel of five panelists. Samples were evaluated at room temperature and served in coded coffee cups. Free descriptive profiling was applied as the evaluation method. Four categories of attributes - color, texture, flavor, and mouthfeel - were assessed across all the tested products. Observations of the sensory evaluation are summarized in Table 23.Table 23

[0110] Mouthfeel was also ranked by the panelists as follows (from most to less liking): 1. Plantbased creme de leite; 2. A Tai da Castanha; 3. Naveia and Notco.Clauses describing the invention[OHl] Clause 1. An instant plant-based food composition, comprising: a. plant-based flour; b. legume / pulse protein; and c. one or more pre-gelatinized starches; wherein the plant-based flour and the legume / pulse protein are in a dry weight ratio of, plant-based flour to legume / pulse protein, from 10: 1 to 2: 1, preferably from 8: 1 to 3: 1, more preferably from 6: 1 to 4: 1.

[0112] Clause 2. The instant plant-based food composition of clause 1, wherein the one or more pre-gelatinized starches and the legume / pulse protein are in a dry weight ratio of, one or more pregelatinized starches to legume / pulse protein, from 8: 1 to 1 : 1, preferably from 6: 1 to 2: 1, more preferably from 4: 1 to 3 : 1.

[0113] Clause 3. The instant plant-based food composition of any of the preceding clauses, wherein based on the total weight of the composition, the plant-based flour is present in the composition in a range of from 20 to 60 wt%, the legume / pulse protein is present in the composition in a range of from 1 to 25 wt%, and the one or more pre-gelatinized starches is present in the composition in a range of from 10 to 50 wt%.

[0114] Clause 4. The instant plant-based food composition of any of the preceding clauses, wherein the plant-based flour is selected from the group consisting of rice flour, chickpea flour, potato flour, corn flour, tapioca flour, almond flour, coconut flour, cashew flour, peanut flour, chestnut flour, hazelnut flour, macadamia nut flour, walnut flour, Brazil nut flour, and combinations of two or more thereof.

[0115] Clause 5. The instant plant-based food composition of any of the preceding clauses, wherein the legume / pulse protein is selected from the group consisting of pea protein, fava protein,soy protein, chickpea protein, lupin protein, mung bean protein, lentil protein, and combinations of two or more thereof.

[0116] Clause 6. The instant plant-based food composition of any of the preceding clauses, wherein the legume / pulse protein is in a form of a hydrolyzed protein, a non-hydrolyzed protein, a concentrated protein, or an isolated protein.

[0117] Clause 7. The instant plant-based food composition of any of the preceding clauses, wherein the one or more pre-gelatinized starches is selected from the group consisting of modified maize starch, maize starch, modified tapioca starch, tapioca starch, modified potato starch, potato starch, modified dent maize starch, dent maize starch, modified rice starch, rice starch, and any combinations thereof.

[0118] Clause 8. The instant plant-based food composition of any of the preceding clauses, wherein the composition is used to make a dairy substitute product selected from the group consisting of a cream cheese product, a table cream product, a sour cream product, a heavy cream product, a whipping cream product, a light cream product, a coffee cream product, an ice cream product, a spreadable cheese product, and a spreadable processed cheese product.

[0119] Clause 9. The instant plant-based food composition of any of the preceding clauses, wherein the composition is free of any dairy components and / or any fat components.

[0120] Clause 10. The instant plant-based food composition of any of the preceding clauses, wherein the composition is free of any dairy protein.

[0121] Clause 11. The instant plant-based food composition of any of the preceding clauses having a moisture content of in a range of from 4 to 15%, preferably from 6 to 12%.

[0122] Clause 12. An instant plant-based food composition comprising, based on the total weight of the composition: a. 20 to 60 wt% plant-based flour; b. 1 to 25 wt% legume / pulse protein; and c. 10 to 50 wt% one or more pre-gelatinized starches.

[0123] Clause 13. An instant plant-based requeijao composition comprising, based on the total weight of the composition: a. 35 to 45 wt% plant-based flour; b. 5 to 10 wt% legume / pulse protein; and c. 25 to 35 wt% one or more pre-gelatinized starches.

[0124] Clause 14. The instant plant-based requeijao composition of clause 13, wherein the composition optionally comprises, based on the total weight of the composition: a. 5 to 10 wt% salt; b. 0.1 to 5 wt% one or more flavoring agents;c. 0.1 to 5 wt% one or more minerals; and d. 0.01 to 2 wt% vitamins.

[0125] Clause 15. An instant plant-based creme de leite composition comprising, based on the total weight of the composition: a. 45 to 55 wt% plant-based flour; b. 10 to 15 wt% legume / pulse protein; and c. 30 to 35 wt% one or more pre-gelatinized starches.

[0126] Clause 16. The instant plant-based creme de leite composition of clause 15, wherein the composition optionally comprises, based on the total weight of the composition, 0.1 to 1 wt% one or more flavoring agents.

[0127] Clause 17. A dairy substitute product comprising the instant plant-based food composition of any of clause 1 to 12.

[0128] Clause 18. The dairy substitute product of clause 17 having a texture, taste and / or mouthfeel similar to those of a cream cheese product or a heavy cream product.

[0129] Clause 19. A plant-based requeijao comprises, based on the total weight of the plant-based requeijao: a. 5 to 18 wt% the instant plant-based requeij ao composition of any of clauses 13 to 14; b. 10 to 20 wt% vegetable oil; and c. 65 to 85 wt% water.

[0130] Clause 20. A plant-based creme de leite comprises, based on the total weight of the plantbased creme de leite: a. 5 to 20 wt% the instant plant-based creme de leite composition of any of clauses 15 to 16; b. 3 to 25 wt% vegetable oil; and c. 55 to 95 wt% water.

[0131] Clause 21. Use of the instant plant-based food composition of any of clauses 1 to 12 in making a dairy substitute product.

[0132] Clause 22. The use of clause 21, wherein the dairy substitute product is selected from the group consisting of a cream cheese product, a table cream product, a sour cream product, a heavy cream product, a whipping cream product, a light cream product, a coffee cream product, an ice cream product, a spreadable cheese product, and a spreadable processed cheese product.

[0133] Clause 23. A process for preparing a dairy substitute product, comprising the steps of: a. blending the instant plant-based food composition of any of clauses 1 to 12 in a liquid having a temperature of at least 50°C to obtain a homogenous blend;b. adding vegetable oil to the homogeneous blend to obtain a stable mixture; and c. cooling the stable mixture to obtain the dairy substitute product; wherein the instant plant-based food composition and the vegetable oil are in a weight ratio of, instant plant-based food composition to vegetable oil, from 1 :0.5 to 1 :4, preferably from 1 :0.8 to 1 :2.5, more preferably from 1 : 1.1 to 1 : 1.6.

[0134] Clause 24. The process of clause 23, wherein the plant-based food composition and liquid are in a weight ratio of, the instant plant-based food composition to liquid, from 1:2 to 1 :20, preferably from 1 :5 to 1: 15, more preferably from 1 :7 to 1 : 12.

[0135] Clause 25. The process of any of clauses 23 to 24, wherein based on the total weight of the instant plant-based food composition, the plant-based flour is present in the composition in a range of from 20 to 60 wt%, the legume / pulse protein is present in the composition in a range of from 1 to 25 wt%, and the one or more pre-gelatinized starches is present in the composition in a range of from 10 to 50 wt%.

[0136] Clause 26. The process of any of clauses 23 to 25, wherein the dairy substitute product is selected from the group consisting of dairy alternatives of cream cheese products, table cream products, sour cream products, heavy cream products, whipping cream products, light cream products, coffee cream products, ice cream products, spreadable cheese products, and spreadable processed cheese products.

Claims

CLAIMSWhat is claimed is:

1. An instant plant-based food composition, comprising: a. plant-based flour; b. legume / pulse protein; and c. one or more pre-gelatinized starches; wherein the plant-based flour and the legume / pulse protein are in a dry weight ratio of, plant-based flour to legume / pulse protein, from 10: 1 to 2: 1, preferably from 8: 1 to 3 : 1, more preferably from 6: 1 to 4: 1.

2. The instant plant-based food composition of claim 1, wherein the one or more pregelatinized starches and the legume / pulse protein are in a dry weight ratio of, one or more pre-gelatinized starches to legume / pulse protein, from 8: 1 to 1: 1, preferably from 6: 1 to 2: 1, more preferably from 4: 1 to 3 : 1.

3. The instant plant-based food composition of any of the preceding claims, wherein based on the total weight of the composition, the plant-based flour is present in the composition in a range of from 20 to 60 wt%, the legume / pulse protein is present in the composition in a range from 1 to 25 wt%, and the one or more pre-gelatinized starches is present in the composition in a range from 10 to 50 wt%.

4. The instant plant-based food composition of any of the preceding claims, wherein the plantbased flour is selected from the group consisting of rice flour, chickpea flour, potato flour, corn flour, tapioca flour, almond flour, coconut flour, cashew flour, peanut flour, chestnut flour, hazelnut flour, macadamia nut flour, walnut flour, Brazil nut flour, and combinations of two or more thereof.

5. The instant plant-based food composition of any of the preceding claims, wherein the legume / pulse protein is selected from the group consisting of pea protein, fava protein, soy protein, chickpea protein, lupin protein, mung bean protein, lentil protein, and combinations of two or more thereof.

6. The instant plant-based food composition of any of the preceding claims, wherein the legume / pulse protein is in a form of a hydrolyzed protein, a non-hydrolyzed protein, a concentrated protein, or an isolated protein.

7. The instant plant-based food composition of any of the preceding claims, wherein the one or more pre-gelatinized starches is selected from the group consisting of modified maize starch, maize starch, modified tapioca starch, tapioca starch, modified potato starch, potato starch, modified dent maize starch, dent maize starch, modified rice starch, rice starch, and any combinations thereof.

8. The instant plant-based food composition of any of the preceding claims, wherein the composition is used to make a dairy substitute product selected from the group consisting of a cream cheese product, a table cream product, a sour cream product, a heavy cream product, a whipping cream product, a light cream product, a coffee cream product, an ice cream product, a spreadable cheese product, and a spreadable processed cheese product.

9. The instant plant-based food composition of any of the preceding claims, wherein the composition is free of any dairy components and / or any fat components.

10. The instant plant-based food composition of any of the preceding claims having a moisture content of in a range of from 4 to 15%, preferably from 6 to 12%.

11. A dairy substitute product comprising the instant plant-based food composition of any of the preceding claims.

12. The dairy substitute product of claim 11 having a texture, taste and / or mouthfeel similar to those of a cream cheese product or a heavy cream product.

13. Use of the instant plant-based food composition of any of claims 1 to 10 in making a dairy substitute product.

14. A process for preparing a dairy substitute product, comprising the steps of: a. blending the instant plant-based food composition of any of claims 1 to 10 in a liquid having a temperature of at least 50°C to obtain a homogenous blend; b. adding vegetable oil to the homogeneous blend to obtain a stable mixture; andc. cooling the stable mixture to obtain the dairy substitute product; wherein the instant plant-based food composition and the vegetable oil are in a weight ratio of, instant plant-based food composition to vegetable oil, from 1 :0.5 to 1 :4, preferably from 1 :0.8 to 1 :2.5, more preferably from 1 : 1.1 to 1 : 1.6.

15. The process of claim 14, wherein the plant-based food composition and liquid are in a weight ratio of, the instant plant-based food composition to liquid, from 1:2 to 1 :20, preferably from 1 :5 to 1: 15, more preferably from 1 :7 to 1 : 12.

16. The process of any of claims 14 to 15, wherein based on the total weight of the instant plantbased food composition, the plant-based flour is present in the composition in a range of from 20 to 60 wt%, the legume / pulse protein is present in the composition in a range from 1 to 25 wt%, and the one or more pre-gelatinized starches is present in the composition in a range from 10 to 50 wt%.

17. The process of any of claims 14 to 16, wherein the dairy substitute product is selected from the group consisting of dairy alternatives of cream cheese products, table cream products, sour cream products, heavy cream products, whipping cream products, light cream products, coffee cream products, ice cream products, spreadable cheese products, and spreadable processed cheese products.

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