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Vegan food composition and method of making thereof

A composition and food technology, applied in food science, dairy products, plant protein processing, etc.

Pending Publication Date: 2021-09-10
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Most prior art vegetarian compositions use filtration to reduce particle size, which has the disadvantage of removing dietary fiber and other beneficial components from the composition

Method used

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  • Vegan food composition and method of making thereof
  • Vegan food composition and method of making thereof
  • Vegan food composition and method of making thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0131] Example 1: Beverage obtained by processing raw chickpeas and raw sunflower seeds

[0132] Chickpeas are derived from Vivien Paille (France). The chickpeas were dehulled using a laboratory dehuller (F.H. SCHULE Mühlenbau GmbH, Germany) at 90% of maximum speed for 90 seconds.

[0133] The chickpeas were then roasted using a Salvid fired steam CSC oven (Germany) operating at 160° C. for 40 minutes.

[0134] Biological sunflower seeds were purchased from Migros (Switzerland). Sunflower seeds were defatted using a hand press (Rommelsbacher OP 700 "Emido", Germany). Obtain the sunflower cake and the oily phase.

[0135] 60% by weight of hulled roasted chickpeas were dry blended with 40% by weight of defatted sunflower to obtain a composition close to milk. Particles were reduced in size using a hammer mill (Retsch ZM1, Switzerland) operating at speed 2 with a mesh size of 1 mm.

[0136] The 12% by weight solids mixture was added to 88% by weight water and introduced in...

Embodiment 2

[0153] Example 2: Spray drying of ready-to-drink milk substitute

[0154] The ready-to-drink milk substitute of Example 1 was spray dried.

[0155] Spray drying was then carried out using a Tower Niro SD 6.3N (GEA, Denmark) with an inlet temperature of 160°C and an outlet temperature of 85°C and operated at 15 kg / hour.

[0156] Using the CamSizer instrument (Camsizer XT Retsch Xdry, using a pressure of 120Pa, the results are based on volume with X 面积 Indicates that a manual Camsizer) determines the size of the particles, corresponding to a D90 of 52 μm and a D50 of 24 μm.

[0157] Add 9% of this powder to water for a delicious alternative to reconstituted milk. In this drink, add two coffee spoons of Nescafé to 250ml. In another experiment, Milo was added. In another experiment, apple puree was added. It is also served with strawberry puree.

[0158] 9% of the powder was dispersed in water using a Polytron PT3000 for 2 minutes. Viscosity was measured using a Physica M...

Embodiment 3

[0161] Example 3: Low-fat powder obtained by processing raw chickpea and defatted sunflower flour

[0162] Chickpeas were supplied by Zwicky (Switzerland). The chickpeas were dehulled using a laboratory dehuller (F.H. SCHULE Mühlenbau GmbH, Germany) at 90% of maximum speed for 90 seconds.

[0163] The chickpeas were then roasted using a Salvid fired steam CSC oven (Germany) operating at 160° C. for 40 minutes.

[0164] 50% by weight of dehulled roasted chickpeas was dry blended with 50% by weight of defatted sunflower flour (Heliaflor 55, Austrade, Germany) to obtain a composition close to that of skim milk. The particles were reduced in size by hammer milling (Retsch ZM1, Switzerland). Jet milling (Fluid Jet Mill J-70, Techologica mechanica, Italy) was then applied at a feed rate of 600 g / hour at a Venturi pressure of 10 bar and an annular pressure of 11 bar.

[0165] The 12% by weight solids mixture was added to 88% by weight water and introduced into a Tetra Almix B200...

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Abstract

The present invention relates to a vegan food composition comprising at least 30 wt% legume and at least 20 wt% non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt% dietary fiber provided by the legume and at least 22 wt% protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, and wherein the D90 particle size of said composition is less than 400 microns.

Description

Background technique [0001] Certain consumers do not want to consume milk because of its animal origin, for example due to lactose intolerance or due to a dairy allergy. They may also have foreseen potential environmental sustainability issues. [0002] Dairy alternatives do exist. However, they generally have several disadvantages. They are often far from milk in composition and protein quality. They often use protein extracts or isolates as a protein source, have long ingredient lists, are not clean labels (for example, contain gellan gum, hydrocolloids, and other additives), and may taste unpleasant, bitter, and / or astringent taste. [0003] Traditional methods of making milk substitutes use acid or alkali treatments. Filtration or centrifugation can be used to remove large particles, which can contribute to grittiness and bitter taste. Therefore, the process is inefficient and removes good nutrients such as dietary fiber. Also, taste is often an issue and many ingre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/06A23L11/60A23L11/00A23L33/185A23L2/00A23J1/14
CPCA23L2/00A23L2/66A23C11/103A23J1/148A23J3/14A23L11/05A23L25/30A23L11/60
Inventor F·迪欧尼斯C·莫康J·拉伊P·罗西沃西L·萨加洛维克J-L·索瓦盖特M·斯图德C·瓦菲亚迪
Owner SOC DES PROD NESTLE SA
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