Instant plant-based food product

Abstract

The present disclosure relates to a process for preparing an instant plant-based food product that comprises the steps of preparing a treated emulsion having one or more ingredients of plant-based flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches; and obtaining the instant plant-based food product from the treated emulsion. The instant plant-based food product comprises plant-based flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches. The present disclosure also relates to an instant dairy substitute product and a process for preparing the same.

Description

PT-2223 -WO-PCTINSTANT PLANT-BASED FOOD PRODUCTCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No. 24209233.6, filed October 28, 2024, which is hereby incorporated by reference 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, particularly in an instant powder form, which are affordable with attributes such as texture and taste comparable with dairy based cream products.SUMMARY

[0004] The present disclosure provides a process for preparing an instant plant-based food product that comprises the steps of a. preparing a treated emulsion having one or more ingredients of plant-based flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches; and b. obtaining the instant plant-based food product from the treated emulsion. In the treated emulsion, the plant-based flour and the legume / pulse protein are in a dry weight ratio of, plantbased flour to legume / pulse protein, from 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

[0005] The present disclosure also provides a process for preparing an instant dairy substitute product that comprises the steps of: a. blending dry ingredients of plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches in a liquid and a vegetable oil to form a preemulsion; b. homogenizing the pre-emulsion to obtain an emulsion; c. thermally treating the emulsion to obtain a treated emulsion; and d. drying the treated emulsion to obtain the instant dairy substitute product. The plant-based flour and the legume / pulse protein are in a dry weight ratio of, plant-based flour to legume / pulse protein, from 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

[0006] The present disclosure also provides an instant plant-based food product that comprises plant-based flour, legume / pulse protein, vegetable oil, 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 flourPT-2223 -WO-PCT to legume / pulse protein, from 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

[0007] The present disclosure also provides an instant dairy substitute product that comprises a treated emulsion having one or more of the following ingredients: plant-based flour, legume / pulse protein, vegetable oil, and one or 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 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.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.Process for preparing an instant plant-based food productPT-2223 -WO-PCT

[0014] The present disclosure provides a process for preparing an instant plant-based food product. The process begins with a step of preparing a treated emulsion that includes one or more of ingredients of plant-based flour, legume / pulse protein, vegetable oil, and one or more pregelatinized starches, followed by a step of obtaining the instant plant-based food product from the treated emulsion.

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

[0016] Plant-based flour can be a flour made from any botanical sources. For example, the plantbased flour may include, but may not be limited to, rice flour, chickpea flour, potato flour, com 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 thereof.

[0017] In one aspect, when nuts are used as an ingredient, the nuts can be in a paste form. The plant-based paste (or nut paste) can then be mixed with the other ingredients of legume / pulse protein, the vegetable oil, and the one or more pre-gelatinized starches to form the treated emulsion. Plant-based paste may include, but may not be limited to, almond paste, coconut paste, cashew paste, peanut paste, chestnut pate, hazelnut paste, macadamia nut paste, walnut paste, Brazil nut paste, or any combinations thereof.

[0018] Legume / pulse protein can provide stability to the instant plant-based food product of the present disclosure. Examples of legume / pulse protein may include, but may not be limited to, pea protein, fava protein, soy protein, chickpea protein, lupin protein, mung bean protein, lentil protein, or any combinations thereof.

[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. A hydrolyzed protein can deliver desirable attributes (e.g., texture, color, taste, appearance) to the instant plant-based food product of the present disclosure.

[0020] Vegetable oil can be an oil derived from any botanical sources. For example, the vegetable oil may include, but may not be limited to, soy oil, rapeseed oil, coconut oil, cottonseed oil, corn oil, canola oil, groundnut oil, linseed oil, olive oil, rice bran oil, sesame oil, safflower oil, sunflower oil, peanut oil, or any combinations thereof.

[0021] Starch present in the instant plant-based food product 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 product of the presentPT-2223 -WO-PCT disclosure. Modification, such as cross-linking, can be processed on the pre-gelatinized starch. Examples of the pre-gelatinized starch may include, but may not be 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 or non-native modified starch.

[0022] In one aspect, the pre-gelatinized starch can enhance dispersion and thickening of the resulting instant plant-based food product; 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.

[0023] In one aspect, the pre-gelatinized starch can deliver a creamy mouthfeel to the resulting instant plant-based food product; 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.

[0024] In one aspect, in preparing the treated emulsion, one or more of the dry ingredients of plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches can be blended in a liquid and vegetable oil to form a pre-emulsion. The liquid used may include, but may not be limited to, water, infused water, plant-based beverage, plant-based milk, or any combinations thereof. Infused water can be prepared by infusing water with components such as fruits, herbs, vegetables, or any combinations thereof.

[0025] In one aspect, the amount of the liquid added to the dry ingredients can be in a weight ratio of, dry ingredients to liquid, from 4: 1 to 1 :20. For example, the liquid added to the dry ingredients can be in a weight ratio of, dry ingredients to liquid, at least 4: 1, or at most 1 :20.

[0026] The pre-emulsion obtained can be homogenized under a set of homogenization parameters to obtain the emulsion. Through homogenization, an appropriate / desirable particle size of a dispersed phase of the emulsion can be obtained to ensure the stability of the emulsion; in one aspect, the appropriate / desirable particle size can be in a range from 0.01 to 10 pm. For example, the set of homogenization parameters may include, but may not be limited to, a homogenization pressure in a range from 100 to 250 bar and a homogenization temperature in a range from 60 to 75°C.

[0027] In one aspect, the pre-emulsion can be homogenized by a homogenizing method that may include, but may not be limited to, high-pressure homogenization and ultrasonic homogenization.

[0028] The emulsion can be thermally treated under a set of thermal treatment parameters to obtain the treated emulsion. Thermal treatment can lower microbial loads and inactivate enzymes, spores, and toxins such that the food safety of the resulting instant plant-food product can bePT-2223 -WO-PCT guaranteed. For example, the thermal treatment parameters may include, but may not be limited to, a thermal treatment temperature in a range from 75 to 100°C, and a thermal treatment period in a range from 1 to 10 minutes.

[0029] In one aspect, the emulsion can be thermally treated by a thermal treatment method that may include, but may not be limited to, pasteurization and ultra-high temperature (UHT) processing.

[0030] The treated emulsion can be dried under a set of drying parameters to obtain the treated emulsion. For example, within a drying device (e.g., spray dryer), the drying parameters may include, but may not be limited to, an inlet air temperature in a range from 130 to 200°C and an outlet air temperature in a range from 80 to 110°C.

[0031] In one aspect, the treated emulsion can be dried by a drying method that may include, but may not be limited to, spray drying, freeze drying, vacuum drying, and drum drying. Preferably, spray drying can be applied to dehydrate the treated emulsion in which the shelf life and stability of the resulting instant plant-based food product can be enhanced. Particle size and moisture content of the resulting instant plant-based food product can also be precisely controlled with the use of spray drying. Preferably, a multi-stage spray drying (e.g., a two-stage spray drying, a three- stage spray drying) can be used to achieve the appropriate / desirable particle size of the resulting instant plant-based food product. In one aspect, starch or modified starch can be added after spray drying.

[0032] In one aspect, the treated emulsion can be optionally agglomerated after the drying step to achieve the appropriate / desirable particle size, improve solubility of the resulting agglomerated particles, and enhance mixing of the ingredients within the treated emulsion. In one aspect, the treated emulsion can be agglomerated mechanically with the use of equipment that may include, but may not be limited to, fluidized bed reactors and high-shear mixers.

[0033] In one aspect, the instant plant-based food product can be a dairy substitute product that may include, but may not be limited to, 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, a spreadable cheese product, or a spreadable processed cheese product. The instant plant-based food product 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 instant plantbased food product can be applied with fruits and / or salads.

[0034] In one aspect, the instant plant-based food product can be a dairy substitute product having a smooth, thick, and spreadable texture (e.g., a dairy substitute cream cheese product such as a plant-based requeijao). Table 1 below provides a recipe for such instant plant-based food productPT-2223 -WO-PCT(e.g., a dairy substitute cream cheese product such as a plant-based requeijao) of the present disclosure.Table 1

[0035] In one aspect, the instant plant-based food product can be a dairy substitute product having a pourable texture (e.g., a dairy substitute table cream product such as plant-based creme de leite). Table 2 below provides a recipe for such instant plant-based food product (e.g., a dairy substitute table cream product such as plant-based creme de leite) of the present disclosure.Table 2

[0036] In one aspect, the process for preparing an instant plant-based food product (e.g., an instant dairy substitute product) of the present disclosure may comprise the steps of: (a) blending dry ingredients of plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches in a liquid and a vegetable oil to form a pre-emulsion; (b) homogenizing the pre-emulsion to obtain an emulsion; (c) thermally treating the emulsion to obtain a treated emulsion; and (d) drying the treated emulsion to obtain the instant plant-based food product.Instant plant-based food product

[0037] The present disclosure relates to an instant plant-based food product that comprises plantbased flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches.

[0038] Dry weight ratio of plant-based flour to legume / pulse protein in the instant plant-based food product can be in a range of from 1 : 1 to 10: 1. In one aspect, plant-based flour and legume / pulse protein can be present in a dry weight ratio of, plant-based flour to legume / pulse protein, at least 1 : 1, or at most 10: 1. For example, plant-based flour and legume / pulse protein can be present in a dry weight ratio of, plant-based flour to legume / pulse protein, 1 : 1, 2:1, 3: 1, 4: 1, 5: 1, 6: 1, 8: 1, or 10: 1.PT-2223 -WO-PCT

[0039] Preferably, the plant-based flour can be rice flour and the legume / pulse protein can be hydrolyzed pea protein. Dry weight ratio of rice flour to hydrolyzed pea protein in the instant plant-based food product can be in a range of from 1 : 1 to 10: 1.

[0040] Weight ratio of vegetable oil to plant-based flour in the instant plant-based food product can be in a range of from 1 :2 to 30: 1. In one aspect, vegetable oil and plant-based flour can be present in a weight ratio of, vegetable oil to plant-based flour, at least 1 :2, or at most 30: 1. For example, vegetable oil and plant-based flour can be present in a weight ratio of, vegetable oil to plant-based flour, 1 :2, 1 : 1, 2: 1, 4: 1, 8: 1, 10: 1, 12:1, 15: 1, 20: 1, 25: 1, or 30: 1.

[0041] Weight ratio of vegetable oil to legume / pulse protein in the instant plant-based food product can be in a range of from 1 : 1 to 30: 1. In one aspect, vegetable oil and legume / pulse protein can be present in a weight ratio of, vegetable oil to legume / pulse protein, at least 1 : 1, or at most 30: 1. For example, vegetable oil and legume / pulse protein can be present in a weight ratio of, vegetable oil to legume / pulse protein, 1 : 1, 2:1, 3: 1, 5: 1, 8: 1, 10: 1, 12: 1, 18: 1, 20: 1, or 30: 1.

[0042] The instant plant-based food product of the present disclosure can, preferably, include 1 wt%, 5 wt%, 10 wt%, 15 wt%, 20 wt%, 25 wt%, 30 wt%, or 35 wt% plant-based flour based on the total weight of the food product. In one aspect, plant-based flour is present in the food product of at least 1 wt%, or at most 35 wt%, based on the total weight of the food product. Preferably, plant-based flour can be present in the food product in a range of from 1 to 35 wt% based on the total weight of the food product.

[0043] The instant plant-based food product of the present disclosure can, preferably, include 0.5 wt%, 1 wt%, 2 wt%, 3 wt%, 4 wt%, 5 wt%, 8 wt%, 10 wt%, or 15 wt% legume / pulse protein based on the total weight of the food product. In one aspect, legume / pulse protein is present in the food product of at least 0.5 wt%, or at most 15 wt%, based on the total weight of the food product. Preferably, legume / pulse protein is present in the food product in a range of from 0.5 to 15 wt% based on the total weight of the food product.

[0044] The instant plant-based food product of the present disclosure can, preferably, include 30 wt%, 40 wt%, 45 wt%, 50 wt%, 55 wt%, 60 wt%, 65 wt%, or 70 wt% vegetable oil based on the total weight of the food product. In one aspect, vegetable oil is present in the food product of at least 30 wt%, or at most 70 wt%, based on the total weight of the food product. Preferably, vegetable oil is present in the food product in a range of from 30 to 70 wt% based on the total weight of the food product.

[0045] The instant plant-based food product of the present disclosure can, preferably, include 1 wt%, 3 wt%, 5 wt%, 6 wt%, 8 wt%, 10 wt%, 15 wt%, 20 wt%, or 30 wt% one or more pregelatinized starches based on the total weight of the food product. In one aspect, one or more pregelatinized starches is present in the food product of at least 1 wt%, or at most 30 wt%, based onPT-2223 -WO-PCT the total weight of the food product. Preferably, one or more pre-gelatinized starches is present in the food product in a range of from 1 to 30 wt% based on the total weight of the food product.

[0046] In one aspect, the instant plant-based food product can optionally include one or more of the following ingredients: yeast extract, salt, flavoring agent(s), mineral(s), vitamin(s), citric acid and / or lactic acid, nutrient premix, food additive(s) (e.g., maltodextrin, carrageenan, xanthan gum). Salt can be any standard food-grade kitchen salts (e.g., sodium chloride).

[0047] The instant plant-based food product of the present disclosure can be in a dry powder form.

[0048] The instant plant-based food product of the present disclosure can be free of any dairy components. Examples of dairy components may include, but may not be limited to, milk or milk- derived ingredients (e.g., dairy protein).

[0049] The instant plant-based food product of the present disclosure can be label friendly and include substantially no additives such as synthetic emulsifiers and / or preservatives.

[0050] The instant plant-based food product of the present disclosure can have a texture, taste, and / or mouthfeel similar to those of a cream cheese product.

[0051] The instant plant-based food product of the present disclosure can have a texture, taste, and / or mouthfeel similar to those of a heavy cream product.

[0052] In one aspect, the instant plant-based food product of the present disclosure can be prepared by any process described in the present disclosure.Instant dairy substitute product

[0053] The present disclosure also relates to an instant dairy substitute product that comprises a treated emulsion. The treated emulsion can be in a dried powder form and include one or more of the following ingredients: plant-based flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches. The inclusion of oil in the treated emulsion makes it more convenient for a customer / end-user to convert the instant dairy substitute product into the desired dairy substitute product by merely adding a liquid (e.g., water, infused water) to the dry powder of the instant dairy substitute product.

[0054] Dairy substitute products also refer to dairy alternative products, dairy analogue products, dairy mimicking products, dairy replacement products, and the like.

[0055] Preferably, the instant dairy substitute product has a texture, taste, and / or mouthfeel similar to those of a cream cheese product (e.g., a plant-based Requeijao product). In one aspect, in a plant-based requeijao product, dry weight ratio of plant-based flour to legume / pulse protein can be in a range from 2: 1 to 10: 1, from 3: 1 to 8: 1, or from 4:1 to 6: 1; weight ratio of vegetable oil to plant-based flour can be in range from 1 :2 to 10: 1, from 1 :1 to 8: l, or from 2: l to 4: 1; weight ratioPT-2223 -WO-PCT of vegetable oil to legume / pulse protein can be in a range from 5: 1 to 30: 1, from 10: 1 to 20: 1, or from 12: 1 to 18: 1.

[0056] Preferably, the instant dairy substitute product has a texture, taste, and / or mouthfeel similar to those of a heavy cream product (e.g., a plant-based creme de leite product). In one aspect, in a plant-based creme de leite product, dry weight ratio of plant-based flour to legume / pulse protein can be in a range from 1 : 1 to 10: 1, from 2: 1 to 8: 1, or from 3: 1 to 5: 1; weight ratio of vegetable oil to plant-based flour can be in range from 10:1 to 30:1, from 12: 1 to 25: 1, or from 15: 1 to 20:1; weight ratio of vegetable oil to legume / pulse protein can be in a range from 1 : 1 to 10:1, from 2: 1 to 8: 1, or from 3: 1 to 5: 1.

[0057] In one aspect, the instant dairy substitute product may include, but may not be limited to, 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, a spreadable cheese product, or a spreadable processed cheese product.

[0058] In one aspect, the instant dairy substitute product of the present disclosure may be prepared by any process described in the present disclosure.Examples

[0059] 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 - Process for preparing instant plant-based food product

[0060] An instant plant-based food product, such as an instant dairy substitute cream cheese product (e.g., an instant plant-based Requeijao powder) and an instant dairy substitute table cream product (e.g., an instant plant-based Creme de leite powder), are prepared as follows.

[0061] A pre-emulsion is made by first blending plant-based flour, legume / pulse protein, vegetable oil, and pre-gelatinized starch(es) together. Then, a treated emulsion is made by homogenizing the pre-emulsion under a pressure between 100 and 250 bar and a temperature between 60 and 75°C followed by thermally treating the emulsion at a temperature between 75 and 100°C for about 1 to 10 minutes. The treated emulsion is dried to obtain the instant plantbased food product.

[0062] Two recipes for an instant dairy substitute cream cheese product (e.g., an instant plantbased Requeijao powder) are shown in Tables 3 and 4 below.PT-2223 -WO-PCTTable 3Table 4

[0063] Two recipes for an instant dairy substitute table cream product (e.g., an instant plant-based Creme de leite powder) are shown in Tables 5 and 6 below.Table 5PT-2223 -WO-PCTTable 6CLAUSES DESCRIBING THE INVENTION

[0064] Clause 1. A process for preparing an instant plant-based food product, comprising the steps of: (a), preparing a treated emulsion having one or more ingredients of plant-based flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches; and (b). obtaining the instant plant-based food product from the treated emulsion; wherein in the treated emulsion, the plant-based flour and the legume / pulse protein are in a dry weight ratio of, plant-based flour to legume / pulse protein, from 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

[0065] Clause 2. The process of clause 1, wherein the step of preparing the treated emulsion comprises the steps of: (a), blending one or more of dry ingredients of the plant-based flour, the legume / pulse protein, and the one or more pre-gelatinized starches in a liquid to form a preemulsion; (b). homogenizing the pre-emulsion to obtain an emulsion; and (c). thermally treating the emulsion to obtain the treated emulsion.

[0066] Clause 3. The process of any of the preceding clauses, wherein the pre-emulsion is homogenized under a set of homogenization parameters to obtain the emulsion, wherein the set of homogenization parameters are selected from the group consisting of a homogenization pressure in a range from 100 to 250 bar and a homogenization temperature in a range from 60 to 75°C.PT-2223 -WO-PCT

[0067] Clause 4. The process of any of the preceding clauses, wherein the emulsion is thermally treated under a set of thermal treatment parameters to obtain the treated emulsion, wherein the set of thermal treatment parameters are selected from the group consisting of a thermal treatment temperature in a range from 75 to 100°C and a thermal treatment period in a range from 1 to 10 minutes.

[0068] Clause 5. The process of any of the preceding clauses, wherein the instant plant-based food product is obtained by drying the treated emulsion under a set of drying parameters, wherein the set of drying parameters are selected from the group consisting of an inlet air temperature in a range from 130 to 200°C and an outlet air temperature in a range from 80 to 110°C.

[0069] Clause 6. A process for preparing an instant dairy substitute product, comprising the steps of: (a), blending dry ingredients of plant-based flour, legume / pulse protein, and one or more pregelatinized starches in a liquid and a vegetable oil to form a pre-emulsion; (b). homogenizing the pre-emulsion to obtain an emulsion; (c). thermally treating the emulsion to obtain a treated emulsion; and (d). drying the treated emulsion to obtain the instant dairy substitute product; wherein the plant-based flour and the legume / pulse protein are in a dry weight ratio of, plantbased flour to legume / pulse protein, from 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour and are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

[0070] Clause 7. The process of clause 6 comprising an optional step of agglomerating the treated emulsion after the drying step.

[0071] Clause 8. An instant plant-based food product, comprising: (a), plant-based flour; (b). legume / pulse protein; (c). vegetable oil; and (d). 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 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

[0072] Clause 9. The instant plant-based product of clause 8, wherein the vegetable oil and the legume / pulse protein are in a weight ratio of, vegetable oil to legume / pulse protein, from 1 : 1 to 30: 1.

[0073] Clause 10. The instant plant-based food product of any of clauses 8 to 9, wherein the food product is free of any dairy components.

[0074] Clause 11. The instant plant-based food product of any of clause 8 to 10, wherein the plantbased flour is selected from the group consisting of rice flour, chickpea flour, potato flour, com flour, tapioca flour, almond flour, coconut flour, cashew flour, peanut flour, chestnut flour, hazelnut flour, macadamia nut flour, walnut flour, Brazil nut flour, and any combinations thereof.

[0075] Clause 12. The instant plant-based food product of any of clauses 8 to 11, wherein the legume / pulse protein is selected from the group consisting of pea protein, fava protein, soyPT-2223 -WO-PCT protein, chickpea protein, lupin protein, mung bean protein, lentil protein, and any combinations thereof.

[0076] Clause 13. The instant plant-based food product of any of clauses 8 to 12, wherein the legume / pulse protein is in a form of a hydrolyzed protein, a non-hydrolyzed protein, a concentrated protein, or an isolated protein.

[0077] Clause 14. The instant plant-based food product of any of clauses 8 to 13, wherein the vegetable oil is selected from the group consisting of soy oil, rapeseed oil, coconut oil, cottonseed oil, com oil, canola oil, groundnut oil, linseed oil, olive oil, rice bran oil, sesame oil, safflower oil, sunflower oil, peanut oil, and any combinations thereof.

[0078] Clause 15. The instant plant-based food product of any of clauses 8 to 14, 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.

[0079] Clause 16. The process of any of clauses 1 to 7, or the instant plant-based food product of any of clauses 8 to 15, wherein the instant plant-based food product is an instant 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, a spreadable cheese product, and a spreadable processed cheese product.

[0080] Clause 17. An instant dairy substitute product, comprising a treated emulsion having one or more of the following ingredients: (a), plant-based flour; (b). legume / pulse protein; (c). vegetable oil; and (d). 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 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30.

[0081] Clause 18. The instant plant-based food product of any of clauses 8 to 15, or the instant 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.

Claims

PT-2223 -WO-PCTCLAIMSWhat is claimed is:

1. A process for preparing an instant plant-based food product, comprising the steps of: a. preparing a treated emulsion having one or more ingredients of plant-based flour, legume / pulse protein, vegetable oil, and one or more pre-gelatinized starches; and b. obtaining the instant plant-based food product from the treated emulsion; wherein in the treated emulsion, the plant-based flour and the legume / pulse protein are in a dry weight ratio of, plantbased flour to legume / pulse protein, from 1 : 1 to 10:1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

2. The process of claim 1, wherein the step of preparing the treated emulsion comprises the steps of: a. blending one or more of dry ingredients of the plant-based flour, the legume / pulse protein, and the one or more pre-gelatinized starches in a liquid to form a preemulsion; b. homogenizing the pre-emulsion to obtain an emulsion; and c. thermally treating the emulsion to obtain the treated emulsion.

3. A process for preparing an instant dairy substitute product, comprising the steps of: a. blending dry ingredients of plant-based flour, legume / pulse protein, and one or more pre-gelatinized starches in a liquid and a vegetable oil to form a pre-emulsion; b. homogenizing the pre-emulsion to obtain an emulsion; c. thermally treating the emulsion to obtain a treated emulsion; and d. drying the treated emulsion to obtain the instant dairy substitute product; 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 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour and are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

4. The process of claim 3 comprising an optional step of agglomerating the treated emulsion after the drying step.

5. An instant plant-based food product, comprising: a. plant-based flour; b. legume / pulse protein; c. vegetable oil; andPT-2223 -WO-PCT d. 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 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

6. The instant plant-based product of claim 5, wherein the vegetable oil and the legume / pulse protein are in a weight ratio of, vegetable oil to legume / pulse protein, from 1 : 1 to 30: 1.

7. The instant plant-based food product of any of claims 5 to 6, wherein the food product is free of any dairy components.

8. The instant plant-based food product of any of claims 5 to 7, 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 any combinations thereof.

9. The instant plant-based food product of any of claims 5 to 8, 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 any combinations thereof.

10. The instant plant-based food product of any of claims 5 to 9, wherein the legume / pulse protein is in a form of a hydrolyzed protein, a non-hydrolyzed protein, a concentrated protein, or an isolated protein.

11. The instant plant-based food product of any of claims 5 to 10, wherein the vegetable oil is selected from the group consisting of soy oil, rapeseed oil, coconut oil, cottonseed oil, corn oil, canola oil, groundnut oil, linseed oil, olive oil, rice bran oil, sesame oil, safflower oil, sunflower oil, peanut oil, and any combinations thereof.

12. The instant plant-based food product of any of claims 5 to 11, wherein the one or more pregelatinized 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.

13. The process of any of claims 1 to 2, or the instant plant-based food product of any of claims 5 to 12, wherein the instant plant-based food product is an instant 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, a spreadable cheese product, and a spreadable processed cheese product.PT-2223 -WO-PCT14. An instant dairy substitute product, comprising a treated emulsion having one or more of the following ingredients: a. plant-based flour; b. legume / pulse protein; c. vegetable oil; and d. 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 1 : 1 to 10: 1; and the vegetable oil and the plant-based flour are in a weight ratio of, vegetable oil to plant-based flour, from 1 :2 to 30: 1.

15. The instant plant-based food product of any of claims 5 to 12, or the instant dairy substitute product of claim 14, having a texture, taste and / or mouthfeel similar to those of a cream cheese product or a heavy cream product.

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