Method for preparing roasted food or beverage product, in particular a coffee alternative

Abstract

A method for preparing a roasted food product, suitable for preparing a coffee-like 5 beverage product, starting from one or more pulses, comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, wherein the pretreatment comprises the following steps: ▪ at least one polysaccharide degradation step, preferably for starch degradation; ▪ at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5; ▪ at least one drying step, wherein the water content of the pulses obtained by the polysaccharide degradation and acidification steps is adjusted to preferably 14 weight% or less, more preferably to 12 weight%, most preferably to 10 weight% as compared to the total weight of the pretreated pulses.

Description

[0001] METHOD FOR PREPARING ROASTED FOOD OR BEVERAGE PRODUCT, IN

[0002] PARTICULAR A COFFEE ALTERNATIVE

[0003] FIELD OF THE INVENTION

[0004] The invention relates to a method for preparing a roasted food product, as a coffee alternative, suitable for preparing a coffee-like beverage product, starting from one or more pulses. The invention further relates to a roasted food product, as a coffee alternative, suitable for preparing a coffee-like beverage product, prepared on the basis of one or more pulses. The invention further relates to method for preparing a coffee-like beverage product, by brewing a roasted food product. The invention further relates to a method for preparing a beverage product, by brewing a roasted food product, optionally after grinding, and mixing with a milk-derived product or a plant-based milk-alternative-derived product.

[0005] BACKGROUND OF THE INVENTION

[0006] Coffee has been widely consumed on a global scale since the 14th century. It has since grown massively and is now one of the major cash crops in the world, worth an estimated $100-150Bn. An estimated 30-40% of the world population drink coffee annually, most of them do so on a daily basis. Next to plain water, coffee holds the second biggest share of throat on a global scale.

[0007] Coffee alternatives exist in many shapes and forms. Typically, they have been created as a result of shortages in supply (in case of non-producing markets) often due to wars which often made coffee too expensive and might have given rise to social unrest (Napoleon was said to have commissioned investigation in coffee alternatives to avoid social unrest given sudden rising cost of coffee). The typical solution has been for local chefs and sometimes scientists to turn to locally available ingredients which show some of the basic features in coffee, and simply roast them.

[0008] So called 'Type 1 alternatives' include date seed coffee, chickpea coffee, chicory, dandelion, (malted) grains such as spelt, wheat or rye, acorn or burdock root coffee. The processing usually consists in a simple roasting step optionally including a malting step such as malted orzo. Type 1 coffee alternatives were often aimed at 'filter' I 'pour over' type coffee brewing. While Type 1 alternatives have a 'roasted' taste note, they lack the full flavor complexity of coffee. However, Type 1 alternatives usually do not perform in other coffee brewing methods. Moreover, these usually have disadvantageous off-notes. In the late 20th century, 'Type 2 alternatives' were developed. Type 2 alternatives were driven by a demand for natural (and often organic) decaffeinated coffee. Decaffeinating coffee requires chemicals and is water intensive. Decaffeinated coffee often provides a less pleasurable experience. Mixtures or combinations of earlier known alternatives were created to more closely mimic coffee's complex flavor profile. For example, mixtures exist of acorns, malted grains, chicory and figs. Other mixtures include chicory, malted grains, acorns and citric acid. But only some of the ingredients were roasted such as the chicory or malted grains. Typically, figs and acorns were not roasted. Type 2 alternatives were typically served as a filter coffee alternative or pour-on coffee alternative. Further applications included instant coffee. But these alternatives lack the taste and aroma profile of roasted coffee beans.

[0009] 'Type 3 alternatives' were driven by a consumer need for 'focus without the jitters'. The caffeine in coffee provided some people with a strong spike in energy. But consumers often suffered a subsequent crash. Moreover, the caffeine often leads to an uncomfortable "energy high" leading to shaking. This resulted in the inability to focus. As a result, coffee was mixed with ingredients to reduce the spike such as mushrooms. Examples include lion's mane, cordyceps, chaga, and reishi. Coffee was also mixed with Type 1 or Type 2 alternatives to provide a focus boost. Further ingredients were added, such as guarana, maca, mate, caffeine from tea, cacao, turmeric, ginger, to boost energy. Type 3 alternatives typically are served as an instant coffee alternative, a filter coffee alternative or a pour-on coffee alternative.

[0010] Arable land is estimated to shrink with as a direct consequence of weather changes. Moreover, coffee production is already one of the major CO? emitters driven by very high fertilizer use. Developing new lands to coffee requires converting existing rainforest to coffee plantations. But coffee already is one of the major reasons for rainforest decline. Converting farmers to cultivate coffee is unlikely to succeed in view of the limited earnings perspectives. The average coffee farmer earns less than the poverty threshold in the top 10 coffee producing countries. But future coffee demand will grow 30-50%. This growth is driven by growing income in Asia, Africa & Southern America.

[0011] WO2023182882A1 and WO2023182883A1 pending to Northern Wonder Holding already discloses an extruded coffee bean substitute. These coffee substitutes are optionally pretreated by fermentation or enzymes. However, these documents require size-reduction, mixing and homogenization of ingredients. Therefore, there is a need for providing improved coffee alternatives. These alternatives should mimic the actual coffee experience in flavor, functionality and ritual such as the brew process.

[0012] SHORT DESCRIPTION OF THE INVENTION

[0013] The inventors surprisingly found that a sustainable coffee alternative with an improved flavor profile and consumer experience can be obtained by pre-treating pulses, e.g. native chickpeas, through contacting with an aqueous liquid medium, enzymatic polysaccharide degradation to obtain fermentable sugars, acidification through lactic acid bacteria fermentation, followed by yeast fermentation to develop a full flavor profile. The fermented pulses are then conditioned through the reduction of the water content by drying at a temperature below 60°C prior to the roasting step. Fermentation substrates may also be added (infused) to improve the fermentation. The inventors found that drying at lower temperatures avoids the clogging of the coffee machine or coffee filter. The chickpeas remain morphologically intact during the pre-treatment. That means that the chickpeas keep their original shape and are not subjected to any size reduction step, such as a grinding step prior to the pretreatment of the invention. The inventors further found that full or partial dehulling improves the fermentation process and thus the flavor profile. The pretreatment of the morphologically intact partially or fully dehulled chickpeas ensures an improved aroma and taste profile after the roasting process, i.e. a coffeelike aroma and taste profile.

[0014] Accordingly, a first aspect of the invention is a method for preparing a roasted food product, suitable for preparing a coffee-like beverage product, starting from one or more pulses (Fabaceae), comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C, Wherein the pretreatment comprises the following steps:

[0015] ■ A first step of at least one enzymatic polysaccharide degradation, preferably for starch degradation, to increase the level of fermentable sugars;

[0016] ■ A subsequent step of at least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5;

[0017] ■ Preferably followed or preceded by a further fermentation step, preferably a yeast fermentation step to increase the taste profile; ■ A subsequent drying step, wherein the water content of the pulses obtained by the polysaccharide degradation step, the acidification step and preferably the yeast fermentation step is adjusted to 14 weight% or less, preferably to 12 weight%, even more preferably to 10 weight%, even more preferably to 8 weight%, even more preferably to 7 weight% or less as compared to the total weight of the pretreated pulses, wherein the drying temperature preferably is below 60°C;

[0018] Wherein the one or more pulses preferably are native pulses,

[0019] Wherein the one or more pulses preferably are not size-reduced,

[0020] Wherein even more preferably the one or more native pulses are partially or fully dehulled.

[0021] In one aspect, the one or more pulses are contacted with an alkaline earth metal cation comprising aqueous medium, preferably a calcium or magnesium cation comprising aqueous liquid medium, more preferably having a pH of at least 7.5, most preferably with the calcium or magnesium cation added as a calcium or magnesium salt with the anion selected from the group of acetate, lactate, citrate, malate, fumarate, succinate, tartrate, gluconate and glucuronate.

[0022] In one aspect, the one more pulses are at least partially dehulled.

[0023] In one embodiment, the at least partial dehulling of the one or more pulses is preceded by:

[0024] ■ A moistening step, with an aqueous liquid medium, preferably water, and

[0025] ■ A heating step, preferably in an aqueous alkaline liquid medium, to a temperature of at least 50 °C, more preferably to a temperature of at least 70 °C, most preferably to a temperature of a least 90 °C.

[0026] In one aspect, the hull of the one or more non-dehulled pulses is degraded.

[0027] In one aspect, the pectin of the hull of the one or more non-dehulled pulses is at least partially degraded, preferably using one or more enzymes, more preferably followed by a step of thermal inactivation of the one or more enzymes.

[0028] In one aspect, the cellulose of the hull of the one or more non-dehulled pulses is at least partially degraded, preferably using one or more enzymes, more preferably followed by a step with thermal inactivation of the one or more enzymes. In one aspect, the starch of the one or more pulses is at least partially degraded, preferably using one or more enzymes, for example endo-acting or exo-acting glycosidases, such as maltogenic enzymes, more preferably followed by a step with thermal inactivation of the one or more enzymes.

[0029] In another aspect, the fermentation step is a bacterial fermentation.

[0030] In another aspect, the fermentation step is a yeast fermentation.

[0031] In another aspect, optionally an alkaline fermentation step is performed after the enzymatic polysaccharide degradation step.

[0032] In another aspect, optionally a thermal polysaccharide conditioning step is performed, in particular a thermal starch conditioning step, comprising contacting the one or more pulses with an aqueous liquid medium and bringing to or holding at an increased temperature resulting in at least partial swelling or gelatinization of the starch of the one or more pulses.

[0033] In another aspect, optionally a polysaccharide cross-linking step is performed, in particular a starch cross-linking step.

[0034] In another aspect, optionally a starch conditioning step, resulting in an increased onset temperature of the starch.

[0035] In another aspect, preferably no malting step is performed.

[0036] In another aspect, the one or more pulses are one or more peas and beans, preferably chickpeas, yellow peas, white beans, lupins, common beans, runner beans or fava beans.

[0037] In another aspect, the one or more pulses are contacted with an acidic aqueous liquid medium, before or after the contacting with an alkaline earth metal cation comprising aqueous liquid medium.

[0038] In another aspect, one or more polysaccharides are extracted from the one or more pulses into an aqueous liquid medium.

[0039] In a preferred aspect, the invention relates to a method, whereby the summed proportion of disaccharides and monosaccharides in the total of carbohydrates in the one or more pulses to be roasted is preferably between 3 and 50 weight%, more preferably between 6 and 20 weight%, most preferably between 8 and 15 weight%. In one aspect, the summed mass fraction of disaccharides and monosaccharides of the roasted food product between 0 and 20 weight%, preferably between 1 and 15 weight%, more preferably between 2 and 10 weight%.

[0040] In one aspect, the proportion of oligosaccharides in the total of carbohydrates in the roasted food product is in the range of 80 % to 95 %, preferably in the range of 85 % to 90 %.

[0041] In another aspect, the method further comprises a protein degradation step, wherein protein-degrading enzymes are used.

[0042] In another aspect, the method further comprises a lipid degradation step, wherein lipid-degrading enzymes are used.

[0043] In another aspect, the at least one fermentation process using one or more bacteria and / or the at least one fermentation process using one or more yeasts is performed in an aqueous liquid medium.

[0044] In another aspect, the at least one fermentation process using one or more bacteria and / or the at least one fermentation process using one or more yeasts is performed in solid state condition.

[0045] In another aspect, the method comprises at least one fermentation step using one or more bacteria, with the bacteria preferably selected from the group of Lactobacillus plantarum (Lactiplantibacillus plantarum), Lactobacillus helveticus, Lactobacillus buchneri, Lactobacillus fermentum (Limosilactobacillus fermentum), Oenococcus oeni, Pediococcus damnosus, Gluconacetobacter liquefaciens, Gluconobacter, Acetobacter and Komagataeibacter.

[0046] In another aspect, the method comprises at least one fermentation step using one or more yeasts, with the yeasts preferably selected from the group of Pichia kluyveri, Torulaspora delbrueckii, Lachancea thermotolerans, Saccharomyces cerevisiae, Saccharomyces cerevisiae, Saccharomyces kudriavzevii (hybrid), Metschnikowia pulcherrina, Pichia fermentans, Brettanomyces bruxellensis, Brettanomyces claussenii, Hanseniaspora opuntiae, Hanseniaspora uvarum, Candida krusei, Pichia kudriavzevii, Saccharomyces pastorianus, Saccharomycodes ludwigii, Zygosaccharomyces lentus, Metschnikowia reukaufii, Yarrowia lipolytica, Kluyveromyces marxianus, Kluyverymyces lactis, Debaryomyces hansenii, Hansenula polymorpha, Wickerhamomyces anomalus, Zigosaccharomyces rouxii, Lachancea thermotolerans, Pichia fermentans, Pichia manshurica and Schizosaccharomyces pombe.

[0047] In another aspect, a separation step and a drying step are used after the at least one fermentation process using one or more bacteria and / or the at least one fermentation process using one or more yeasts.

[0048] In another aspect, the one or more pulses, after at least one fermentation step, are roasted with the one or more to be roasted pulses having an apparent pH above 6 prior to roasting.

[0049] In another aspect, the one or more pulses, after at least one fermentation process, are roasted with the one or more to be roasted pulses having an apparent pH below 6 prior to roasting.

[0050] In another aspect, one or more compounds of the alcoholic, aldehydic, ketonic and acidic type are formed.

[0051] In another aspect, one or more compounds of the furan and phenol type are formed.

[0052] In another aspect, one or more compounds of the pyrrole, pyrazine and pyranone type are formed.

[0053] In another aspect, the content of acrylamide in the obtained roasted food product is lower as compared to coffee sourced from tropical beans.

[0054] In one aspect, the proportion of gelatinized or gelatinizable starch in the total of carbohydrates in the roasted food product is in the range of 0 weight% to 25 weight%, preferably in the range of 0 weight% to 15 weight% as compared to the total dry weight of the roasted food product.

[0055] In one aspect, the proportion of oligosaccharides in the total of carbohydrates in the roasted food product is in the range of 80 weight% to 95 weight%, preferably in the range of 85 weight% to 90 weight% as compared to the total dry weight of the roasted food product. In one aspect, the morphology of the roasted food product is powderous.

[0056] In one aspect, the morphology of the roasted food product is bean or pea shaped.

[0057] In one aspect, the bean or pea shaped roasted food product has a bulk density below 0.6 kg / l, preferably below 0.5 kg / l, more preferably below 0.4 kg / l.

[0058] In one aspect, the method further comprised an infusion or impregnation step to obtain a flavoured or functionalized roasted food product, comprising compounds such as alkaloids, sweeteners, adaptogens and nootropics.

[0059] In one aspect, trigonellol is infused or impregnated.

[0060] In one aspect, chlorogenic acid is infused or impregnated.

[0061] In one aspect, caffein is infused or impregnated.

[0062] In one aspect, the one or more pulses are contacted with a glycerol comprising liquid medium.

[0063] In one aspect, the method further comprises a smoking step.

[0064] In one aspect, at least two steps selected from the group of polysaccharide degradation step, acidification step, roasting step, hull degradation step, hull removal step, infusion step and impregnation step are performed simultaneously.

[0065] In one aspect, at least two steps selected from the group of polysaccharide degradation step, acidification step, roasting step, hull degradation step, hull removal step, infusion step and impregnation step are performed sequentially.

[0066] In one aspect, the roasted food product is mixed or blended with one or more other types of food material, preferably other types of roasted food material.

[0067] In one aspect, the at least one roasting step is a microwave or infrared roasting step.

[0068] In one aspect, the product of the at least one roasting process is grinded, preferably into a powderous product. In one aspect, the outer surface of the roasted food product is covered with an edible coating, preferably with oxygen and / or moisture barrier properties.

[0069] Another aspect is the roasted food product obtained or obtainable by the method of the invention, and its use and related consumption form, as for example filter coffee alternative, instant coffee alternative, coffee capsule alternative and coffee pads alternative.

[0070] Another aspect is the use of the roasted food product obtained or obtainable by the method of the invention for brewing a coffee-like beverage product.

[0071] Another aspect is a method for preparing a coffee-like beverage product, by brewing the roasted food product, optionally after grinding.

[0072] Another aspect is a method for preparing a coffee-like beverage product, by brewing the roasted food product of the invention, optionally after grinding, in the presence of one or more other types of food material, preferably other types of roasted food material, optionally grinded.

[0073] Another aspect of the invention is a method for preparing a beverage product, by brewing the roasted food product of the invention, optionally after grinding, and mixing with a milk-derived product or a plant-based milk-alternative-derived product.

[0074] Another aspect of the invention is a method for preparing a beverage product, by brewing the roasted food product of the invention, optionally after grinding, in the presence of one or more other types of food material, preferably other types of roasted food material, optionally grinded, and mixing with a milk-derived product or a plant-based milk-alternative-derived product.

[0075] DETAILED DESCRIPTION OF THE INVENTION

[0076] The present invention concerns a method for preparing a roasted food product, such as a coffee alternative, suitable for preparing a coffee-like beverage product, starting from one or more pulses, comprising a pretreatment followed by one or more roasting steps. The method provides homogeneously roastable or (mostly) uniformly roasted pulses, preferably in the form of at least partially dehulled and split pulses that retain their original shape during roasting (shape retention being preferred, thus in native form), and that are suitable for conventional coffee-brewing techniques after application of any conventional coffee-grinding steps, and that, due to the specific process conditions, exhibit an intense coffee-like flavor.

[0077] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the present invention.

[0078] As used herein, the following terms have the following meanings:

[0079] "A", "an", and "the" as used herein refers to both singular and plural referents unless the context clearly dictates otherwise. By way of example, "a compartment" refers to one or more than one compartment.

[0080] "About" as used herein referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of + / - 20% or less, preferably + / -10% or less, more preferably + / -5% or less, even more preferably + / -1% or less, and still more preferably + / -0.1% or less of and from the specified value, in so far such variations are appropriate to perform in the disclosed invention. However, it is to be understood that the value to which the modifier "about" refers is itself also specifically disclosed.

[0081] "Comprise", "comprising", and "comprises" and "comprised of" as used herein are synonymous with "include", "including", "includes" or "contain", "containing", "contains" and are inclusive or open-ended terms that specifies the presence of what follows e.g. component and do not exclude or preclude the presence of additional, non-recited components, features, element, members, steps, known in the art or disclosed therein.

[0082] Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

[0083] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within that range, as well as the recited endpoints.

[0084] The expression "% by weight", "weight percent", "weight%", "%wt" or "wt%", here and throughout the description unless otherwise defined, refers to the relative weight of the respective component based on the overall weight of the formulation.

[0085] Whereas the terms "one or more" or "at least one", such as one or more or at least one member(s) of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members.

[0086] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, definitions for the terms used in the description are included to better appreciate the teaching of the present invention. The terms or definitions used herein are provided solely to aid in the understanding of the invention.

[0087] Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

[0088] Method Accordingly, a first aspect of the invention is a method for preparing a roastable food product, preferably a roasted food product, suitable for preparing a coffee-like beverage product, starting from one or more pulses, wherein the native pulses are pretreated, and wherein the pretreatment comprises:

[0089] At least one step for polysaccharide degradation, preferably for starch degradation;

[0090] At least one acidification step, preferably by fermentation, to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5;

[0091] At least one drying step to bring the water content prior to the at least one roasting step to below 14 weight percent, to preferably below 12 weight percent, to more preferably below 10 weight percent, to even more preferably below 8 weight percent, most preferably below 7 weight percent; and

[0092] Wherein the pretreatment is preferably followed by at least one roasting step, with the roasting at temperatures preferably in the range of 75 to 250 °C, more preferably in the range of 125 to 225 °C, most preferably in the range of 150 to 200 °C, Preferably wherein the pulses are native pulses,

[0093] Even more preferably, wherein the pulses are at least partially dehulled during the pretreatment steps.

[0094] In an embodiment, the water content prior to the at least one roasting step is brought to preferably below 14 weight percent, to more preferably below 12 weight percent, to most preferably below 10 weight percent.

[0095] The invention also relates to a method for preparing a roasted or roastable food product, suitable for preparing a coffee-like beverage product, starting from one or more pulses (Fabaceae), comprising one or more pretreatment steps followed by one or more roasting steps, wherein preferably the roasting temperature is in the range 5 of 75 °C to 250 °C, more preferably in the range of 125 °C to 225 °C, even more preferably in the range of 150 °C to 200 °C; wherein the pretreatment comprises the following steps:

[0096] - at least one polysaccharide conditioning step, preferably a starch conditioning step, which preferably is a polysaccharide degradation or starch degradation step, more preferably comprising contacting the one or more pulses with a water comprising medium and bringing to or holding at an increased temperature; - at least one acidification step, preferably by addition of organic acids to obtain a pH preferably below 6 of the roasted food product, more preferably below 5.5, most preferably below 5;

[0097] - at least one infusion step followed by or preceded by the at least one acidification step;

[0098] - optionally followed or preceded by a further fermentation step, preferably a yeast fermentation step to increase the flavor profile;

[0099] - a subsequent drying step, wherein the water content of the pulses is adjusted to 14 weight% or less, preferably to 12 weight%, even more preferably to 10 weight%, even more preferably to 8 weight%, even more preferably to 7 weight% or less as compared to the total weight of the pretreated pulses, wherein the drying temperature preferably is below 60°C; wherein the one or more pulses preferably are native pulses, wherein even more preferably the one or more native pulses are partially or fully dehulled.

[0100] In an embodiment, the water content of the pulses is adjusted to preferably 14 weight% or less, more preferably to 12 weight% or less, most preferably to 10 weight% or less.

[0101] Thus, according to an aspect of the invention, the method relates to a method for preparing a roasted or roastable food product, suitable for preparing a coffee-like beverage product, starting from one or more pulses (Fabaceae), comprising one or more pretreatment steps followed by one or more roasting steps.

[0102] The pretreatment comprises the following steps:

[0103] ■ a step of at least one enzymatic polysaccharide degradation, preferably including starch degradation;

[0104] ■ a step of at least one acidification step to obtain a pH of the roasted food product of preferably below 6; followed by an inactivation step,

[0105] ■ a drying step, wherein the water content of the pulses obtained by the polysaccharide degradation step, and the acidification step is adjusted to 14 weight% or less as compared to the total weight of the pretreated pulses.

[0106] In an embodiment, the pH of the roasted or roastable food product obtained by the at least one acidification step is below 6.5, preferably below 6, more preferably below 5.5, most preferably below 5. In an embodiment, in the drying step, the water content of the pulses is adjusted to preferably 14 weight% or less, more preferably 12 weight% or less, most preferably to 10 weight% or less.

[0107] In an embodiment, the drying temperature is below 60 °C. Alternatively, the drying temperature is above 60 °C, such as above 80 °C, or even above 100 °C.

[0108] In an embodiment, the one or more roasting steps, following the pretreatment steps, are at a roasting temperature in the range of 75 to 250 °C, more preferably in the range of 125 to 225 °C, most preferably in the range of 150 to 200 °C.

[0109] In an embodiment, the drying and roasting step are performed as one step, preferably at a temperature of 100 °C or more, such as above 110 °C, such as around 120 °C, or even above 120°C. This may in some cases improve the taste profile of the final product.

[0110] Native Pulses

[0111] In one embodiment, the pulses are native pulses. Native means that these have not yet been subjected to a size reduction step, such as grinding.

[0112] In one embodiment, no coffee beans are present in the method of the invention.

[0113] Split pulses

[0114] In one embodiment, the pulses are at least partially split prior to or following one or more of the pretreatment steps, preferably prior to or following each of the pretreatment steps. Splitting may also be performed just prior to the drying step or roasting step. Such splitting allows the one or more pretreatment steps and / or the roasting step to better penetrate the pulse.

[0115] The term "at least partially split" refers to the mechanical opening of the pulses along their natural seam (hilum), resulting in two cotyledon halves or in cotyledons that remain partially attached. Such splitting is a conventional splitting operation and is not considered a size reduction step. As such, a pulse can be split but still be considered native. "Fully split" means that substantially all pulses are separated into two cotyledon halves. The degree of splitting may be expressed as the percentage of pulses, or the percentage of total pulse mass, that has been split or at least partially split. Examples of suitable splitting levels include about 10 %, 20 %, 30 %, 40 %, 50 %, 60 %, 70 %, 75 %, 80 %, 85 %, 90 %, 95 %, or 100 % split or at least partially split. Alkaline earth metal treatment step

[0116] In another embodiment, the method further comprises a step of contacting of the one or more pulses with an alkaline earth metal cation comprising aqueous medium, preferably a calcium or magnesium cation comprising aqueous liquid medium, more preferably having a pH of at least 7.5, most preferably with the calcium or magnesium cation added as a calcium or magnesium salt with the anion selected from the group of acetate, lactate, citrate, malate, fumarate, succinate, tartrate, gluconate and glucuronate.

[0117] This also relates to a step of contacting of the one or more pulses with an aqueous medium to which an alkaline earth metal cation was added, the aqueous medium with cation preferably having a pH of at least 7.5, wherein said cation preferably is a calcium or magnesium cation, wherein said cation more preferably is a calcium or magnesium salt with an anion selected from the group of acetate, lactate, citrate, malate, fumarate, succinate, tartrate, gluconate and glucuronate.

[0118] Hull removal

[0119] In another embodiment, the method further comprises a step of partial removal of the hull of the one or more non-dehulled pulses, preferably under non-oxidative conditions.

[0120] In an embodiment, the pulses are at least partially or fully dehulled.

[0121] "At least partially dehulled" means that a portion of the outer hull (seed coat) of the pulse has been removed, such that the cotyledons are at least locally exposed, while a remaining portion of the hull may still be present. "Fully dehulled" means that substantially the entire hull (seed coat) is removed, such that the cotyledons are completely exposed and no significant hull material remains attached. The term "dehulling" refers solely to actual removal of (part of) the hull (e.g. abrasion, cracking, rubbing, aspiration), and does not involve grinding, milling, or any particlesize reduction of the cotyledons themselves. The degree of dehulling may be expressed as the percentage of pulses, or the percentage of total pulse mass, from which the hull has been removed. Examples of suitable dehulling levels include about 30 %, 40 %, 50 %, 60 %, 70 %, 75 %, 80 %, 85 %, 90 %, 95 %, or 100 % dehulled. Advantages of using (partially or fully) dehulled pulses, is that it allows the used enzymes and / or pretreatment and / or drying and / or roasting steps to better penetrate the pulses, allowing these treatments to reach the core of the pulses. In some cases, dehulling will induce / lead to splitting of the pulses. Therefore, dehulling and splitting may be performed in one step.

[0122] Moistening

[0123] In a specific embodiment, the invention relates to a method, wherein during the step for at least partial removal of the hull the one or more pulses are moistened with water and heated, preferably with an aqueous alkaline liquid medium and to a temperature of at least 50 °C, more preferably to a temperature of at least 70 °C, most preferably to a temperature of a least 90 °C.

[0124] Hull degradation

[0125] The invention also relates to a method, further comprising a step for at least partial degradation of the hull of the one or more non-dehulled pulses.

[0126] The invention also relates to a method, further comprising a step for at least partial degradation of the pectin of the hull of the one or more non-dehulled pulses, preferably using one or more enzymes, more preferably followed by a step with thermal inactivation of the one or more enzymes.

[0127] The invention also relates to a method, further comprising a step for at least partial degradation of the cellulose of the hull of the one or more non-dehulled pulses, preferably using one or more enzymes, more preferably followed by a step with thermal inactivation of the one or more enzymes.

[0128] In an embodiment, the steps of at least partial degradation of pectin, and of at least partial degradation of cellulose, are performed in one step. Alternatively, these steps are performed sequentially.

[0129] Starch degradation

[0130] The invention also relates to a method, further comprising a step for starch degradation, preferably using one or more enzymes, more preferably followed by a step with thermal inactivation of the one or more enzymes.

[0131] In an embodiment, this step is comprised in or is the at least one enzymatic polysaccharide degradation step.

[0132] Pulses The invention also relates to a method, wherein the one or more pulses are selected from the group of peas and beans, preferably chickpeas, yellow peas, white beans, brown beans, lupins, common beans, runner beans or fava beans.

[0133] In an embodiment, the used pulses have a protein content of at least 10 weight%, preferably between 10 and 40 weight%, more preferably between 15 and 30 weight%, most preferably between 15 and 25 weight%..

[0134] Fermentation

[0135] The invention also relates to a method, further comprising at least one fermentation process using one or more bacteria.

[0136] The invention also relates to a method, further comprising at least one fermentation process using one or more yeasts.

[0137] In a specific embodiment, the invention relates to a method, wherein the one or more pulses are contacted with an acidic aqueous liquid medium, before or after the contacting with an alkaline earth metal cation comprising aqueous liquid medium.

[0138] During the enzymatic step, excess liquid, such as liquid of enzyme composition that was not absorbed by the pulses during the absorption step, is removed to avoid leaching or dilution of pulse-related components from the pulses. The latter could negatively affect the taste or other characteristics of the final roasted or roastable food product. Preferably, however, the enzymatic step is performed under conditions of high relative humidity. This removing of excess liquid is also referred to as enzymatic step in a non-submerged condition.

[0139] In embodiments, none of the pretreatment steps include boiling of the pulses. Such boiling may negatively affect the morphological integrity (shape retention) of the pulses.

[0140] Fermentable sugars

[0141] In a specific embodiment, the invention relates to a method, wherein the polysaccharide degradation results in a summed proportion of disaccharides and monosaccharides in the total of carbohydrates in the roasted food product is between 2 and 20 %, preferably between 4 and 10 %, more preferably between 6 and 8 %.

[0142] In an embodiment, the polysaccharide degradation results in a summed proportion of disaccharides and monosaccharides in the total of carbohydrates in the roasted food product between 0,0001 and 20 %, preferably between 4 and 10 %, more preferably between 6 and 8 %.

[0143] In a specific embodiment, the invention relates to a method, wherein the polysaccharide degradation results in a summed mass fraction of disaccharides and monosaccharides of the roasted food product between 1 and 20 weight%, preferably between 3 and 15 weight%, more preferably between 5 and 10 %.

[0144] In an embodiment, the polysaccharide degradation results in a summed mass fraction of disaccharides and monosaccharides of the roasted food product between 0,0001 and 20 weight%, preferably between 3 and 15 weight%, more preferably between 5 and 10 %.

[0145] In embodiments, the enzymatic polysaccharide degradation step is not performed via fermentation.

[0146] In a specific embodiment, the invention relates to a method, wherein proteindegrading enzymes are used. Preferably, said protein-degrading enzymes are or may comprise endopeptidases.

[0147] In an embodiment, said protein degradation step proceeds the acidification step.

[0148] In a specific embodiment, the invention relates to a method, wherein lipid-degrading enzymes are used.

[0149] In embodiments, said enzymes preferably include one or more endo-glycosidases, more preferably suitable for starch degradation.

[0150] In embodiments, said enzymes preferably include one or more exo-glycosidases, more preferably suitable for starch degradation.

[0151] In embodiments, said enzymes may further include one or more of maltogenic-type of enzymes, galactosidases, endo-peptidases, exo-peptidases, and / or asparaginases.

[0152] In embodiments of the method, the acidification step is followed or preceded by a fermentation step to increase the taste profile, wherein said fermentation is a yeast fermentation or a bacterial fermentation. In a specific embodiment, the invention relates to a method, wherein the at least one fermentation process using one or more bacteria and / or the at least one fermentation process using one or more yeasts is performed in an aqueous liquid medium.

[0153] In a specific embodiment, the invention relates to a method, wherein the at least one fermentation process using one or more bacteria and / or the at least one fermentation process using one or more yeasts is performed in solid state condition. In embodiments, the acidification step may comprise or consist of a fermentation step, such as a lactic acid bacteria fermentation step.

[0154] In a specific embodiment, the invention relates to a method, wherein one or more lactic acid bacteria, such as Lactobacillus plantarum, are used as bacteria.

[0155] In a specific embodiment, the invention relates to a method, wherein one or more bacteria other than lactic acid bacteria are used as bacteria.

[0156] In a specific embodiment, the invention relates to a method, wherein the yeasts are selected from the group of Saccharomyces species and Brettanomyces species.

[0157] In specific embodiments, the fermentation step is followed by a separation step and / or a drying step.

[0158] Polysaccharide extraction

[0159] In a specific embodiment, the invention relates to a method, wherein one or more polysaccharides are extracted from the one or more pulses into an aqueous liquid medium.

[0160] PH

[0161] In a specific embodiment, the invention relates to a method, wherein the one or more pulses, after at least one fermentation process, are roasted with the one or more to be roasted pulses having an apparent pH above 6 prior to roasting.

[0162] In a specific embodiment, the invention relates to a method, wherein the one or more pulses, after at least one fermentation process, are roasted with the one or more to be roasted pulses having an apparent pH below 6 prior to roasting. "Apparent pH" means the pH measured directly on the fermented pulse material without dilution or separation of phases.

[0163] In an embodiment, the method does not comprise a fermentation step. In particular, where the pulses are native pulses, i.e. pulses of which the overall particle size was not reduced, aside from dehulling and optional splitting, acidification may preferably be obtained without fermentation. Yeasts and / or bacteria typically used for fermentation may not be able to penetrate into the interior of the native pulses and therefore cannot exert their fermentative and enzymatic activity throughout the pulse matrix. As a result, fermentation would occur only at the outer surface of the pulses, which may not be sufficient to achieve the desired degree of acidification or internal modification.

[0164] Separation and drying

[0165] In a specific embodiment, the invention relates to a method, wherein a separation step and a drying step are used after the at least one fermentation process using one or more bacteria and / or the at least one fermentation process using one or more yeasts.

[0166] Roasted food product

[0167] In a specific embodiment, the invention relates to a method, wherein the proportion of gelatinized or gelatinizable starch in the total of carbohydrates in the roasted food product is preferably in the range of 0 to 25 %, more preferably in the range of 0 to 15 %.

[0168] In a specific embodiment, the invention relates to a method, wherein the proportion of oligosaccharides in the total of carbohydrates in the roasted food product is in the range of preferably 80 to 95 %, more preferably in the range of 85 to 90 %.

[0169] In a specific embodiment, the invention relates to a method, wherein the morphology of the roasted food product is powderous.

[0170] In a specific embodiment, the invention relates to a method, wherein the morphology of the roasted food product is bean or pea shaped.

[0171] In a specific embodiment, the invention relates to a method, wherein the bean or pea shaped roasted food product has a bulk density below 0.6 kg / l, preferably below 0.5 kg / l, more preferably below 0.4 kg / l. Infusion or impregnation

[0172] The invention also relates to a method, further comprising an infusion or impregnation step to obtain a flavored or functionalized roasted food product.

[0173] In a specific embodiment, the invention relates to a method, wherein trigonellol is infused or impregnated.

[0174] In a specific embodiment, the invention relates to a method, wherein chlorogenic acid is infused or impregnated.

[0175] In a specific embodiment, the invention relates to a method, wherein caffein is infused or impregnated.

[0176] The invention also relates to a method, further comprising contacting with a glycerol comprising liquid medium.

[0177] The invention also relates to a method, further comprising a smoking step.

[0178] In an embodiment of the method, alkaloids, sweeteners, adaptogens, nootropics, polyols, and / or amino acids are infused or impregnated.

[0179] In an embodiment of the method, organic acids, organic acid complexes or salts thereof, are infused, said organic acids are preferably selected from the group of citric acid, malic acid, fumaric acid, succinic acid, tartaric acid, gluconic acid and glucuronic acid; and said organic acids are preferably prepared by fermentation, preferably prepared from carbohydrates extracted from the pulses prior to infusing with these organic acids.

[0180] In an embodiment of the method, disaccharides or monosaccharides, are infused, preferably prepared by degradation of polysaccharides, more preferably by enzymatic degradation.

[0181] Process step order

[0182] In a specific embodiment, the invention relates to a method, wherein at least two steps selected from the group of polysaccharide degradation step, acidification step, roasting step, hull degradation step, hull removal step, infusion step and impregnation step are performed simultaneously. In a specific embodiment, the invention relates to a method, wherein at least two steps selected from the group of polysaccharide degradation step, acidification step, roasting step, hull degradation step, hull removal step, infusion step and impregnation step are performed sequentially.

[0183] In a preferred embodiment, the polysaccharide degradation provides the fermentable sugars for the fermentation and thus precedes the one or more fermentation steps.

[0184] Blends

[0185] In a specific embodiment, the invention relates to a method, wherein the roasted food product is mixed or blended with one or more other types of food material, preferably other types of roasted food material.

[0186] Roasting, grinding and coating

[0187] In a specific embodiment, the invention relates to a method, wherein at least one roasting step is a microwave or infrared roasting step.

[0188] In a specific embodiment, the invention relates to a method, wherein the product of the at least one roasting process is grinded, preferably into a powderous product.

[0189] In a specific embodiment, the invention relates to a method, wherein the outer surface of the roasted food product is covered with an edible coating, preferably with oxygen and / or moisture barrier properties.

[0190] Coffee-like beverage product

[0191] The invention further relates to a method for preparing a coffee-like beverage product, by brewing the roasted food product of the invention, optionally after grinding of said roasted food product.

[0192] The invention further relates to a method for preparing a coffee-like beverage product, by brewing the roasted food product obtained or obtainable by the method of the invention, optionally after grinding, in the presence of one or more other types of food material, preferably other types of roasted food material, optionally other types of grinded roasted food material.

[0193] The invention further relates to a method for preparing a beverage product, by brewing the roasted food product obtained or obtainable by the method of the invention, optionally after grinding, and mixing the beverage product, such as coffeelike beverage product, with a milk-derived product or a plant-based milk-alternative- derived product.

[0194] The invention further relates to a method for preparing a beverage product, by brewing the roasted product obtained or obtainable by the method of the invention, optionally after grinding, in the presence of one or more other types of food material, preferably other types of roasted food material, optionally grinded, and mixing with a milk-derived product or a plant-based milk-alternative-derived product.

[0195] Further or other preferred embodiments of the general process of the invention:

[0196] In an embodiment, a first aqueous treatment step is performed, wherein an aqueous mixture comprising carbohydrate-degrading enzymes is contacted with at least partially dehulled dry pulses (for example at least 25 % dehulled or any percentage as described above in any of the embodiments), preferably having a moisture content below 30 weight% prior to contacting with the enzyme-containing aqueous mixture, followed by a drying step and a roasting step, wherein the pulses retain mostly their shape during the entire process.

[0197] In an embodiment, the dry pulses are dry peas or beans having a carbohydrate content between 30 weight% and 75 weight%, preferably between 50 weight% and 70 weight%, and a protein content between 10 weight% and 40 weight%, preferably between 15 weight% and 30 weight%.

[0198] In an embodiment, the mass-based proportion of enzymes relative to the dry pulses is between 0.25 weight% and 5 weight%, preferably between 0.5 weight% and 3 weight%.

[0199] In an embodiment, the addition of the enzymes results in an acidification of the aqueous phase, preferably to a pH in the range of 5 to 7, more preferably in the range of 6 to 7.

[0200] In an embodiment, during the absorption step (where the enzymes are absorbed by the pulses) and the enzymatic step (the active enzymatic functioning of the enzymes), the moisture content of the pulses is at least 30 weight%, preferably at least 40 weight%, more preferably at least 50 weight%, most preferably at least 55 weight%. In an embodiment, the temperature during the absorption step (where the enzymes are absorbed by the pulses) and the enzymatic step (the active enzymatic functioning of the enzymes) lies in the range of 5 °C to 95 °C, preferably 10 °C to 75 °C, more preferably 60 °C to 70 °C.

[0201] In an embodiment, the dehulling of the peas is performed mechanically.

[0202] In an embodiment, the at least partially dehulled peas are also partially split (for example at least 25 % split or any percentage as described above in any one of the embodiments).

[0203] In an embodiment, the enzymes comprise one or more amylases suitable for starch degradation.

[0204] In an embodiment, the enzymes comprise one or more glucosidases suitable for starch degradation.

[0205] In an embodiment, the enzymes comprise one or more endo-glycosidases suitable for starch degradation.

[0206] In an embodiment, the enzymes comprise one or more exo-glycosidases suitable for starch degradation.

[0207] In an embodiment, at least one of the glycosidases is a maltogenic glycosidase.

[0208] In an embodiment, one of the glycosidases is an alpha-galactosidase.

[0209] In an embodiment, at least one enzyme of the endo-peptidase type is additionally added.

[0210] In an embodiment, at least one enzyme of the exo-peptidase type is additionally added.

[0211] In an embodiment, at least one asparaginase enzyme is additionally added.

[0212] In an embodiment, during or after the enzymatic step, an additional acidification of the aqueous mixture is performed. In an embodiment, said acidification is performed by adding an aqueous mixture comprising organic acids, preferably lactic acid, acetic acid, citric acid, malic acid or tartaric acid.

[0213] In an embodiment, said acidification is obtained by fermentation during the enzymatic step, carried out by a bacterium or a yeast.

[0214] In an embodiment, the enzymes are deactivated before or during the drying step or roasting step, preferably at a temperature above 75 °C.

[0215] In an embodiment, the roasting step is performed at a temperature between 150 °C and 250 °C, preferably between 175 °C and 225 °C, more preferably between 180 °C and 220 °C.

[0216] In an embodiment, acidification may be performed after the drying step, by an aqueous infusion or aqueous fermentation, to obtain a pH of the aqueous phase in the range of 4.5 to 6, preferably 5 to 5.5, followed by a second drying step.

[0217] In an embodiment, during the roasting step, the drying may occur concurrently.

[0218] In an embodiment, the dried pulses are mixed with other material prior to the roasting step.

[0219] In an embodiment, the roasted pulses are mixed with other material after roasting.

[0220] In an embodiment, the roasted product is subsequently ground.

[0221] In an embodiment, the ground roasted pulses are mixed with other material.

[0222] In an embodiment, the ground roasted pulses are subsequently brewed.

[0223] In an embodiment, the roasted, ground, and subsequently brewed pulses are then packaged.

[0224] In an embodiment, the roasted, ground, and / or brewed pulses are then packaged.

[0225] Comparative examples:

[0226] Comparative example 1: Nuts In comparative examples, applying the method of the invention, but with nuts such as chestnut, tiger nuts and almonds, it was observed that coffee grinder equipment is blocked as the treated nuts lack the essential hardness to be ground using such equipment. It was also observed that standard coffee brewing techniques cannot be used since the water doesn't pass through the ground material.

[0227] Comparative example 2: Vegetables

[0228] In comparative examples, applying the method of the invention, but with vegetable stems, roots or body, such as pieces of turnip and celeriac, it was observed that roasting makes the base material very brittle, stringy and deformed. It was also observed that these materials burn easily and don't roast uniformly. As a consequence, they are ill-suited for the objective.

[0229] Comparative example 3: Non-pulse seeds and cereals

[0230] Non-pulse seeds and cereals, such as pumpkin seeds and barley, were too small and either too soft or too hard for typical grinder equipment. Water is absorbed and does not pass through standard coffee brewing techniques. This leads to a blocking.

[0231] Comparative example 4: No starch degradation

[0232] No enzymatic polysaccharide degradation step was performed. A lower overall liking scores from a professional Q-grader panel (-0,5 / 5 to -1.0 / 5) was noticed, related to a significant increase in an undesirable, lingering bitterness, with the negative organoleptic evaluation also related to a lack of sweetness and acidity.

[0233] Comparative example 5: No acidification step

[0234] No acidification step is used. A lower overall liking scores (-0,5 / 5 to -1.0 / 5) from a professional Q-grader panel was noticed, as the flavor pallet was less balanced, with bitterness coming through too strongly and overpowering the sweetness. Coffee requires a certain acidity to be denoted as coffee.

[0235] Comparative example 6: No yeast fermentation

[0236] No yeast fermentation step was applied. A lower overall liking score (-0,5 / 5) from a professional Q-grader panel was noticed, as crucial complexity is missing and fruity, roasty, buttery notes are too low.

[0237] Comparative example 7: No dehulling

[0238] No dehulling step was applied. The hull roasted prior to roasting of the inside. This nonuniform roasting significantly increased in an undesirable, lingering bitterness. This lead to a lower overall liking score from a professional Q-grader panel (-0,5 / 5 to -1.0 / 5).

[0239] Comparative example 8: No drying prior to roasting

[0240] The chickpeas are not dried properly prior to roasting. A non-uniform roasting was noticed, leading to non-uniform hardness which had significant detrimental impact on both grinding and coffee extraction using typical coffee techniques.

[0241] In case the chickpeas are not dried to below 9% water content by weight, a difficulty in coffee extraction using typical coffee techniques was observed. Specifically, a high water absorption, a low TDS value and a low extraction yield, as well as physically, blocking of machinery or filter paper were observed.

[0242] Practical Examples

[0243] Example 1

[0244] Chickpea Selection

[0245] Select chickpeas, with a diameter in the range of 6 to 9 mm, free from deformities and pests, and cleaned from any debris caused by harvest processing.

[0246] Chickpea Pre-soaking and Peeling

[0247] Soak lOOgr of selected chickpeas in a 300gr cold water bath for 16h in a closed container in a fridge. Discard Soaking water. Add 0.7% Sodium Bicarbonate to lOOgr Soaked Chickpeas and mix well. Bring an oven to 100% humidity and steam the bicarbonate and soaked chickpeas for 30min (95°C). Add 110g water to oven and steam for another 30min (95°C). Carefully dehull the soaked, steamed chickpeas, taking care to minimally disturb the pearl and leaving the chickpea intact.

[0248] Chickpea enzymatic treatment

[0249] Take pre-soaked & peeled chickpeas and add 150g of water in a vacuum bag (submerged). Add 0.5% amylase, heat to 50°C and keep for 6h in a vacuum bag. Heat to 85°C for 15 min. Leave to cool down. Add 0.5% of amyloglucidase, heat to 50°C and keep for 6h in a vacuum bag. Heat to 85°C for 15 min. Leave to cool down.

[0250] Chickpea fermentation

[0251] Open the vacuum bag, and add 0.03g / L of lactobacillus plantarum. Leave to ferment for 10 hours, 35°C, aim to reach pH 4-4.5. Carefully remove the chickpeas from the solution. Discard the water. Chickpea Drying

[0252] Spread chickpeas out onto a stainless-steel perforated tray with silicone mesh. Dry chickpeas at 50°C. Aim to reach 8 % moisture content.

[0253] Roasting

[0254] Roast the treated chickpea (50gr) isothermally for 20min at 180°C, 50RPM, 50% fan and increase to 75% after 2min in a hybrid coffee roaster (Hot Air + Conventional open drum).

[0255] Grinding

[0256] Grind treated and roasted chickpea in a coffee grinder. For Aeropress, set the grinder to "medium-fine".

[0257] Brewing

[0258] Add 15gr of treated, roasted and ground chickpea to Aeropress chamber.

[0259] Pour 180gr of medium-hard (tap) water at 92°C into chamber and stir gently 35 times. After 90s, screw on cap with pre-wetted filter paper and press out remaining air. Reverse Aeropress and press down in 30s. Serve drink hot.

[0260] Example 2

[0261] To 3150 g of water (with a pH of 7,28 and at a temperature of 21,3 °C) was added a mixture of enzymes from Novonesis with the added quantities as in Table 1.

[0262] Next, this aqueous mixture containing the mixture of enzymes with a pH of 6,91 was heated to a temperature of 65 °C.

[0263] Then, 1800 g of dry (with a moisture content of 12,8 wt%) fully dehulled and partially split (about 50 %) fava beans was added to this aqueous mixture, and then kept at a temperature of 65 °C for 6 h.

[0264] Thereafter, the excess aqueous phase (not absorbed by the fava beans) was separated, and the fava beans (with a moisture content of 51,4 wt%) were then dried to a moisture content of 12,1 wt%.

[0265] Next, 1588,8 of dried fava beans were added to an aqueous mixture at 20 °C containing 3177,6 g of water and 11,32 g of Smartbev Harvest LB-1 (Novonesis), and then this aqueous mixture was kept at 20 °C until a pH of the aqueous phase of 5,5 was observed.

[0266] Then, the excess aqueous phase was separated, and the fava beans were dried to a moisture content of 11,2 wt%. Finally, the obtained dried fava beans (in partially split form) were roasted in a drum roaster, with an initial temperature of 180 °C, to a final temperature of 225 °C.

[0267] Table 1

[0268] * Acrylaway L is an asparaginase enzyme preparation comprising an L-asparaginase capable of catalyzing the hydrolysis of L-asparagine into L-aspartic acid and ammonia, thereby reducing the concentration of acrylamide precursors in the food material during subsequent thermal processing.

[0269] * Vertera Sweet is a carbohydrate-degrading enzyme composition comprising one or more amylolytic enzymes, such as a-a myiases and / or glucoamylases, capable of hydrolysing starch and starch-derived polysaccharides into oligosaccharides and simple sugars.

[0270] * Vertera Sweet H is a high-activity amylolytic enzyme composition comprising thermally robust a-amylases and / or glucoamylases that hydrolyse starch substrates into mono- and disaccharides under elevated process conditions.

[0271] * Vertera Sweet M is an amylase-based enzyme formulation comprising maltogenic amylases and / or related enzymes capable of hydrolysing starch to yield predominantly disaccharides such as maltose, thereby modulating sweetness development and viscosity.

[0272] * Vertera Rise is a cell-wall-modifying enzyme composition comprising one or more hemicellulases, cellulases, and / or proteases capable of degrading non -starch polysaccharides present in plant cell walls, thereby enhancing hydration, softening, and structural modification of the legume material.

[0273] Example 3

[0274] To 3150 g of water (with a pH of 7,20 and at a temperature of 12,0 °C) was added a mixture of enzymes from Novonesis with the added quantities as in Table 2.

[0275] Next, to this aqueous mixture containing the added enzymes with a pH of 6,94 (and at a temperature of 12,5 °C) was added 1800 g of dry (with a moisture content of 13,2 wt%) fully dehulled and split yellow peas, and then this mixture was kept at a temperature of 12,5 °C for 4 h.

[0276] Then, the excess aqueous phase (not absorbed by the yellow peas) was separated, and the separated yellow peas were kept for 6 h in an oven at a temperature of 65 °C with a humidity of 95 %.

[0277] Then, the yellow peas were dried to a moisture content of 11,9 wt%. Finally, the obtained dried yellow peas (in split form) were roasted in a drum roaster, with an initial temperature of 180 °C, to a final temperature of 210 °C.

[0278] The dry dehulled and split yellow peas (non-processed) had a fat content of 1,3 wt%, a protein content of 21,3 wt%, a carbohydrate content of 63,5 wt% and a sugar content of 3,18 wt%.

[0279] The roasted dehulled and split yellow peas (after all processing steps) had a fat content of 1,2 wt%, a protein content of 21,7 wt%, a carbohydrate content of 71,6 wt% and a sugar content of 0,04 wt%.

[0280] A mass yield of dried dehulled and split yellow peas of 88,4 % and a mass yield of roasted dehulled and split yellow peas of 74,8 % was obtained.

[0281] It was also found that Vertera Rise can be substituted by Vertera Smooth.

[0282] Table 2

[0283] * enzymes Vertera Sweet, Sweet H, Sweet M, and Rise are as described in Example 2.

[0284] * Vertera Mello is an alpha-galactosidase that hydrolyzes terminal, non-reducing aipha-D- galactose residues in alpha-D-galactosides, including galactose oligosaccharides, gaiactomannans and galactolipids. The result is mild in -situ sweetness from the break-down of oligosaccharides.

[0285] * Vertera Smooth is a liquid, food-grade serine protease (trypsin) enzyme. It is used in plantbased dairy or yoghurt-alternative applications to allow for increased added protein content white delivering the smooth, creamy texture that consumers expect. By hydrolyzing proteins, Vertera Smooth helps achieve a desirable mouthfeel and texture in final products.

[0286] The present invention is in no way limited to the embodiments described in the examples and / or shown in the figures. On the contrary, methods according to the present invention may be realized in many different ways without departing from the scope of the invention.

Claims

CLAIMS1. Method for preparing a roasted food product, suitable for preparing a coffeelike beverage product, starting from one or more pulses (Fabaceae), comprising one or more pretreatment steps followed by one or more roasting steps, wherein the pretreatment comprises the following steps:■ a step of at least one enzymatic polysaccharide degradation, including starch degradation;■ a step of at least one acidification step to obtain a pH of the roasted food product of preferably below 6, followed by an inactivation step;■ a drying step, wherein the water content of the pulses obtained by the polysaccharide degradation step and the acidification step is adjusted to 14 weight% or less as compared to the total weight of the pretreated pulses, wherein the drying temperature preferably is below 60°C;2. Method according to claim 1, wherein the one or more pulses are native pulses.

3. Method according to claim 1 or 2, wherein the one or more native pulses are partially or fully dehulled.

4. Method according to any one of claims 1 to 3, wherein the pulses are at least partially split prior to or following the pretreatment steps.

5. Method according to any one of claims 1 to 4, wherein the roasting temperature is in the range of 75 °C to 250 °C.

6. Method according to any one of claims 1 to 5, further comprising a step of contacting of the one or more pulses with an aqueous medium to which an alkaline earth metal cation was added, the aqueous medium with cation preferably having a pH of at least 7.5, wherein said cation preferably is a calcium or magnesium cation, wherein said cation preferably is a calcium or magnesium salt with an anion selected from the group of acetate, lactate, citrate, malate, fumarate, succinate, tartrate, gluconate and glucuronate.

7. Method according to any one of the preceding claims 1 to 6, wherein the one more pulses are at least partially dehulled.

8. Method according to any one of the preceding claims 3 to 7, the one or more pulses are partially or fully dehulled, wherein the at least partial dehulling of the one or more pulses is preceded by:■ a moistening step with an aqueous solution, preferably water, and■ a heating step, preferably in an aqueous alkaline liquid medium, to a temperature of at least 50 °C.

9. Method according to any one of the preceding claims 1 to 8, further comprising a step for at least partial degradation of the hull of pulses.

10. Method according to claim 9, comprising at least partial degradation of the pectin of the hull, preferably using one or more enzymes and optionally followed by a step of thermal inactivation of said one or more enzymes.

11. Method according to claim 9 or 10, comprising at least partial degradation of the cellulose of the hull, preferably using one or more enzymes and optionally followed by a step of thermal inactivation of said one or more enzymes.

12. Method according to any one of the preceding claims 1 to 11, comprising a step for starch degradation using one or more maltogenic enzymes, more preferably followed by a step with thermal inactivation of the one or more enzymes.

13. Method according to claims 1 to 12, wherein the one or more pulses are one or more of peas and beans, preferably chickpeas, yellow peas, white beans, brown beans, lupins, common beans, runner beans or fava beans.

14. Method according to claims 1 to 13, wherein the one or more pulses are contacted with an acidic aqueous liquid medium, before or after the contacting with an aqueous medium to which an alkaline earth metal cation was added.

15. Method according to claims 1 to 14, wherein one or more polysaccharides are extracted from the one or more pulses into an aqueous liquid medium, preferably during the polysaccharide degradation.

16. Method according to claims 1 to 15, wherein the summed proportion of disaccharides and monosaccharides in the total of carbohydrates in the one or more pulses to be roasted is preferably between 3 and 50 %, more preferably between 6 and 20 %, most preferably between 8 and 15 %.

17. Method according to claims 1 to 16, wherein the summed mass fraction of disaccharides and monosaccharides of the roasted food product is between 0 and 20 weight%, preferably between 1 and 15 weight%, more preferably between 2 and 10 weight%.

18. Method according to claims 1 to 17, wherein the method further comprises a protein degradation step wherein protein-degrading enzymes are used.

19. Method according to claim 18, wherein said protein-degrading enzymes are or include endo-peptidases.

20. Method according to claim 18 or 19, wherein said protein degradation step proceeds the acidification step.

21. Method according to any one of the previous claims 1 to 20, wherein the acidification step is followed or preceded by a fermentation step to improve the taste profile, wherein said fermentation is a yeast fermentation or a bacterial fermentation.

22. Method according to claim 21, wherein the fermentation step is performed in an aqueous liquid medium.

23. Method according to claim 21, wherein the fermentation step is performed in solid state condition.

24. Method according to any one of claims 21 to 23, wherein the fermentation step is a bacterial fermentation, and comprises one or more lactic acid bacteria, such as Lactobacillus plantarum.

25. Method according to any one of claims 21 to 23, wherein the fermentation step is a bacterial fermentation, and comprises one or more bacteria other than lactic acid bacteria.

26. Method according to any one of claims 21 to 23, wherein the fermentation step is a yeast fermentation, and comprises yeast selected from Saccharomyces sp., and Brettanomyces sp.

27. Method according to claims 21 to 27, wherein the fermentation step is followed by a separation step and a drying step.

28. Method according to claims 1 to 27, wherein the one or more pulses are roasted, the pulses having an apparent pH above 6 prior to roasting.

29. Method according to any one of claims 1 to 27, wherein the one or more pulses are roasted, the pulses having an apparent pH below 6 prior to roasting.

30. Method according to claims 1 to 29, wherein the proportion of gelatinized or gelatinizable starch in the total of carbohydrates in the roasted food product is in the range of 0 weight% to 25 weight%, preferably in the range of 0 weight% to 15 weight% as compared to the total dry weight of the roasted food product.

31. Method according to claims 1 to 30, wherein the proportion of oligosaccharides in the total of carbohydrates in the roasted food product is in the range of 80 weight% to 95 weight%, preferably in the range of 85 weight% to 90 weight% as compared to the total dry weight of the roasted food product.

32. Method according to claims 1 to 31, wherein the morphology of the roasted food product is powderous.

33. Method according to claims 1 to 31, wherein the morphology of the roasted food product is bean or pea shaped.

34. Method according to claim 33, wherein the bean or pea shaped roasted food product has a bulk density below 0.6 kg / l, preferably below 0.5 kg / l, more preferably below 0.4 kg / l.

35. Method according to claims 1 to 34, further comprising an infusion or impregnation step to obtain a flavored or functionalized roasted food product.

36. Method according to claim 35, wherein trigonellol is infused or impregnated.

37. Method according to claims 35 or 36, wherein chlorogenic acid is infused or impregnated.

38. Method according to any one of claims 35 to 37, wherein caffein is infused or impregnated.

39. Method according to any one of claims 35 to 38, wherein of alkaloids, sweeteners, adaptogens, nootropics, polyols, and / or amino acids are infused or impregnated.

40. Method according to any one of claims 35 to 39, whereby organic acids, organic acid complexes or salts thereof, are infused, said organic acids are preferably selected from the group of citric acid, malic acid, fumaric acid, succinic acid, tartaric acid, gluconic acid and glucuronic acid; and said organic acids are preferably prepared by fermentation, preferably prepared from carbohydrates extracted from the pulses prior to infusing with these organic acids.

41. Method according to any one of claims 35 to 40, whereby disaccharides or monosaccharides, are infused, preferably prepared by degradation of polysaccharides, more preferably by enzymatic degradation.

42. Method according to claims 1 to 41, comprising contacting with a glycerol comprising liquid medium.

43. Method according to claims 1 to 42, wherein the method comprises at least two steps performed simultaneously, wherein said steps are selected from the group of the polysaccharide degradation step, the acidification step, the roasting step, a hull degradation step, a hull removal step, an infusion step and an impregnation step.

44. Method according to claims 1 to 43, wherein the method comprises at least two steps performed sequentially, wherein said steps are selected from the group of the polysaccharide degradation step, the acidification step, a thermal polysaccharide conditioning step, a roasting step, a hull degradation step, a hull removal step, an infusion step and an impregnation step are performed sequentially.

45. Method according to claims 1 to 44, wherein the roasted food product is mixed or blended with one or more other types of food material, preferably other types of roasted food material.

46. Method according to claims 1 to 45, wherein at least one roasting step is a microwave or infrared roasting step.

47. Method according to claims 1 to 46, wherein the product of the at least one roasting process is grinded, preferably into a powderous product.

48. Method according to claims 1 to 47, wherein the outer surface of the roasted food product is covered with an edible coating, preferably with oxygen and / or moisture barrier properties.

49. Method for preparing a coffee-like beverage product, by brewing the roasted food product obtained according to any one of the preceding claims 1-48, optionally after grinding said roasted food product.

50. Method according to claim 49, wherein the brewing is performed in the presence of one or more other types of food material, preferably other types of roasted food material, optionally other types of grinded roasted food material.

51. Method according to claim 49 or 50, comprising a step of mixing the coffeelike beverage product with a milk-derived product or a plant-based milkalternative-derived product.

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