CA2982280A1 - Plant-based legume milk alternative and other consumable products using same - Google Patents
Plant-based legume milk alternative and other consumable products using same Download PDFInfo
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- CA2982280A1 CA2982280A1 CA2982280A CA2982280A CA2982280A1 CA 2982280 A1 CA2982280 A1 CA 2982280A1 CA 2982280 A CA2982280 A CA 2982280A CA 2982280 A CA2982280 A CA 2982280A CA 2982280 A1 CA2982280 A1 CA 2982280A1
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Abstract
This disclosure generally relates to a method of producing a milk alternative or protein shake, without necessarily adding gum or emulsifier or starch, using chickpeas and/or other soy-free whole legumes (regular, sprouted or fermented), pea protein and/or chickpea protein and/or other protein(regular, sprouted or fermented), flax seed oil and/or other vegetable oil, and optionally adding vitamins, flavors, fruits, probiotics, enzyme through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
Description
Patent application for Canada TITLE: Plant-based legume milk alternative and other consumable products using same INVENTOR(S): Marie Amazan Felix Amazan TECHNICAL FIELD
[0001] This disclosure generally relates to a method of producing a plant-based legume milk alternative or protein shake, without necessarily adding gum or emulsifier or starch, using chickpeas and/or other whole legumes (regular, sprouted or fermented), pea protein, and/or chickpea protein or other protein (regular, sprouted or fermented), flax seed oil and/or other vegetable oil, and optionally adding vitamins, flavors, fruits, probiotics, enzyme through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
BACKGROUND
[0001] This disclosure generally relates to a method of producing a plant-based legume milk alternative or protein shake, without necessarily adding gum or emulsifier or starch, using chickpeas and/or other whole legumes (regular, sprouted or fermented), pea protein, and/or chickpea protein or other protein (regular, sprouted or fermented), flax seed oil and/or other vegetable oil, and optionally adding vitamins, flavors, fruits, probiotics, enzyme through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
BACKGROUND
[0002] Soy-free milk alternatives are often devoid of protein, which is essential for someone switching their diet over to plant-based. It is not uncommon to find almond, cashew, coconut and other alternatives having only 1 g of protein. In addition, these products use multiple sources of gums and stabilizers to keep them suspended. We believe consumers are increasingly concerned about the use of additives and would rather a product that is highly nutritious with very little to no no additives.
[0003] . Our invention covers a wide range of iterations, all using non-soy legumes or derived products and the same principle of relying on the right amount of shear, heat and pressure to create stability where it would not have been possible otherwise. The result is a milk alternative with natural emulsification as it occurs in cow's milk. Traditionally the primary milk alternative used was soy but with concerns over genetically modified soy crops and/or hormones, people have moved away from soy. So a high protein, clean alternative such as ours can fill the gap and nourish people.
SUMMARY
SUMMARY
[0004] This disclosure generally relates to a method of producing a milk alternative or protein shake, without necessarily adding gum or emulsifier or starch, using chickpeas and/or other soy-free whole legumes (regular, sprouted or fermented), pea protein and/or chickpea protein and/or other protein(regular, sprouted or fermented), flax seed oil and/or other vegetable oil, and optionally adding vitamins, flavors, fruits, probiotics, enzyme through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
[0005]In some examples a legume or legume mix like (chickpea or mung bean or a lentil) is coupled with a plant based protein from (pea and/or hemp and/or rice, and/or other soy-free, dairy-free sources) and sources of fat like (flaxseed oil and/or chia seed oil, and/or coconut oil and/or other vegetable oil.) In this case, the chickpea or lentil used can a puree or ground product. In either case, the legume/lentil or combination thereof is hydrated and mixed on its own slowly to enhance an easy absorption and then put through high shear in order to be ready for the binding process. Then the source of protein(s) is added and heated and put through the high shear with a range from 800 to 3500 RPM. Oil(s) is added last as the final binding piece. The product is also put through a homogenizer with a 2 step pressure reaching 2500 PSI. The chickpeas and mung beans provided the best mouthfeels and worked well independently of the type of protein they were used with. All the different oils provided a similar result from the point of view of emulsification. The taste profile is slightly different with the flaxseed oil, resulting in a stronger nutty / milky taste.
[0006] In other examples, the protein mix concentrate is completely removed and the percentage weight of the legume is increased to compensate for the reduction of the protein. In such case, half of the legume is hydrated. The other half is done later. The high shear required to breakdown the entire bean or lentil is higher than in the case of the additional protein. Best results were observed at speed around 2000 RPM.
[0007]In a further embodiment, the oil is removed, leaving the legume(s) and the protein(s) mix. The same process of high shear is applicable. This process produces a less smooth product that separates more easily and that can partially gel. We noticed that the product thickens overtime naturally as the gelation process continues through storage. However, a vigorous shake can recreate a fully suspended product and/or the addition of water can liquefy the product a bit more before consumption.
[0008]In another embodiment, both the oil and the protein concentrate are removed, leaving only the whole legume. This process is even more prone to gelation and can be used in applications with a more flexible range of viscosity.
Without the oil or the protein, the process requires a longer mixing time up to 4 hours, a higher shear up to 3500 than the original formula and more careful shelf life analysis to monitor sedimentation over time.
Without the oil or the protein, the process requires a longer mixing time up to 4 hours, a higher shear up to 3500 than the original formula and more careful shelf life analysis to monitor sedimentation over time.
[0009] And in a final embodiment, only a protein concentrate from a lentil or a legume or a combination thereof is used and a source of oil from one or several plants to maintain the dispersion and suspension, producing a thinner beverage with viscosity in the lower range than the other examples mentioned above.
[0010] In all the embodiments cited above, the addition of starch or gum or emulsifier is not required to create a consumable product. However, there are applications where the addition of a gum or starch or emulsifier may be added to increase the shelf life and the stability throughout the shelf life, especially if the product is going to be exposed to significant environmental stresses. In such cases, only about 0.05%% to 0.30% of a gum would need to be added for expected results. The addition of gum or starch or emulsifier is most useful in the case of creating a yogurt alternative that requires more body. For the creation of a liquid vegan yogurt by adding probiotics, no gum is required.
[0011] The addition of regular cow's milk or almond milk or coconut milk or other nut milk, vegetables, fruits, fruit purees, fruit concentrates, teas, coffee, seeds, grains, other add-ons to any of the above embodiments is still within the scope of this application.
Brief description of drawings
Brief description of drawings
[0012] Fig 1 is an example of the process using a legume such as mung beans as the starch + one or several protein concentrates + oil + optionally adding flavors, vitamins & other add-ons
[0013] Fig 2 is an example of the process using a legume and oil only, without the protein concentrate + optionally adding flavors, vitamins & other add-ons
[0014] Fig 3 is an example of the process using legume + protein concentrate without the oil + optionally adding flavors, vitamins & other add-ons
[0015] Fig 4 is an example of the process using only the legume + optionally adding flavors, vitamins & other add-ons
[0016] Fig 5 is an example of the process using protein concentrate + oil +
optionally adding flavors, vitamins & other add-ons DETAILED DESCRIPTION
optionally adding flavors, vitamins & other add-ons DETAILED DESCRIPTION
[0017] This disclosure generally relates to a method of producing a milk alternative or protein shake, without necessarily adding gum or emulsifier or starch, using chickpeas and/or other whole legumes (regular, sprouted or fermented), pea protein, chickpea protein or other protein(regular, sprouted or fermented), flax seed oil or other vegetable oil, and optionally adding vitamins, flavors, fruits, probiotics, enzyme through high rotation mixing, heat and pressure, producing a very smooth mouthfeel. .
FIG. 1 is a flow diagram illustrating the process for producing a dairy alternative or protein shake using a soy-free whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), also using a source of protein concentrate from pea or chickpeas or brown rice or any other protein concentrate or isolate, finally using an oil such as (flax seed oil, chia oil, sunflower oil or other oil ) and optionally adding vitamins, flavors, fruits, probiotics, enzyme. The process consists of slowly mixing the ground whole legume or the pureed legume with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step. The process of mixing and hydration can take anywhere from 30 minutes to 2 hours. Then, the protein is slowly added following the same process and high shear. Then, the oil is added last, with high shear being applied once more. High shear required is at least 800 RPM.
Total hydrating, mixing time can take up to 3 hours Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 6.9 to 7.2 and a viscosity ranging from 3-5 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume 0. 5 to 4% of total weight - Protein 2-6% of weight - Oil 0.25 ¨ 1.25% of weight - Flavors and other ingredients - Water ¨ 90-93%
So for 10000 L of finished beverage one could use o 22.5 g of chickpeas or mungbeans or other lentils o 40g of protein powder o 10g of flaxseed, sunflower or other plant based oil o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water around 9000 L
The finished product in that case would have a solid count of about 7%. A
solid count range from 5.5 to 10% works quite well.
FIG. 2 is a flow diagram illustrating the process for producing a dairy alternative or a protein shake using a non-soy whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), and also an oil (flax seed oil, chia oil or other oils) and optionally adding flavors or vitamins. The process consists of slowly mixing half of the ground whole legume or pureed legume with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step.
Then, the second half is slowly added following the same process and high shear. Higher shear and longer blend time are required. Then, the oil is added last, with high shear being applied once more. Total hydrating, mixing time can take up to 4 hours. High shear required is at least Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from around 7 and a viscosity ranging from 4-6 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 4-8 % of total weight - Oil 0.75¨ 1.5 % of weight - Flavors and other ingredients - Water 90-94%
So for 10000 L of finished beverage one could use o 60 g of chickpeas or mungbeans or other lentils o 12.5g of flaxseed, sunflower or other plant based oil o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water 91000 L
The finished product in that case would have a solid count of about 7-8%. A
solid count range from 7 to 10% works quite well.
FIG. 3 is a flow diagram illustrating the process for producing a dairy alternative or protein shake using a soy-free whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), also using a source of protein concentrate from pea or chickpeas or brown rice or any other protein concentrate or isolate, and optionally adding flavors or vitamins. This embodiment does not contain oil and is more challenging than the first 2. It consists of slowing mixing the ground whole legume or pureed legume with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear up is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step. Then, the protein is slowly added following the same process and high shear. Total mixing time is up to 4 hours. Higher shear up to RPM may be required. With the mung bean, we felt a high shear of 2300 RPM was ideal.
Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 7 to 7.2 and a viscosity ranging from 5-10 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 0. 5 to 3 % of total weight - Protein 3-6% of weight - Flavors and other ingredients So for 10000 L of finished beverage one could use o 17.5 g of chickpeas or mungbeans or other lentils o 45g of protein powder o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) The finished product in that case would have a solid count of about 6-7%. A
solid count range from 5.5 to 7% works quite well.
FIG. 4 is a flow diagram illustrating the process for producing a dairy alternative using only a soy-free whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), and optionally adding flavors or vitamins and other add-ons.
This embodiment presents multiple challenges as one solely relies on the internal properties of the legume to create binding, emulsion and a good mouthfeel. It consists of slowing mixing half of the whole legume (pureed or ground), pureed legumes provide better results, with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. Slow mixing is a must to ensure a full hydration. Then, high shear is required to create a perfect binding.
For best results, the water temperature is set at around 24 degrees Celsius for that first step. Total mixing time is up to 4 ¨5 hours Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 6-6.5 and a viscosity ranging from 6-15 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 4 to 8% of total weight - Flavors and other ingredients - Water 90-94%
So for 10000 L of finished beverage one could use o 60 g of chickpeas or mungbeans or other lentils o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water 9300 L
The finished product in that case would have a solid count of about 6-7%. A
solid count range from 5.5 to 9% works quite well.
Our invention shows how it is not necessary to use any gum or emulsifier such as lecithins to create a fully consumable product. However, we have tested the addition of gums at a minimum of 0.05%. The gum allows for an easier and more scalable process whereas ingredients can be mixed in a shorter period of time and shelf life will be increased and gelation risk will be lessened. However, for customers looking for a clean option, our invention still works well without the additives.
FIG. 5 is a flow diagram illustrating the process for producing a dairy alternative or protein shake using anon-soy source of protein concentrate or isolate from pea or chickpeas or brown rice or any other protein concentrate or isolate, and also an oil (flax seed oil, chia oil or other oils) and optionally adding flavors or vitamins.
The process consists of slowly mixing half of the protein with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step.
Then, the oil is added last, with high shear applied once more. High shear of at least 800 RPM
is required. Total mixing time is up to 2 hours.
Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 6.9 to 7.2 and a viscosity ranging from 2-3 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 0. 5 to 4% of total weight - Protein 2-6% of weight - Oil 0.25 ¨ 1.25% of weight - Flavors and other ingredients - Water 89-92%
So for 10000 L of finished beverage one could use o 22.5 g of chickpeas or mungbeans or other lentils o 40g of protein powder o 10g of flaxseed, sunflower or other plant based oil o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water 9200 L
The finished product in that case would have a solid count of about 7%. A
solid count range from 5.5 to 8% works quite well.
FIG. 1 is a flow diagram illustrating the process for producing a dairy alternative or protein shake using a soy-free whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), also using a source of protein concentrate from pea or chickpeas or brown rice or any other protein concentrate or isolate, finally using an oil such as (flax seed oil, chia oil, sunflower oil or other oil ) and optionally adding vitamins, flavors, fruits, probiotics, enzyme. The process consists of slowly mixing the ground whole legume or the pureed legume with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step. The process of mixing and hydration can take anywhere from 30 minutes to 2 hours. Then, the protein is slowly added following the same process and high shear. Then, the oil is added last, with high shear being applied once more. High shear required is at least 800 RPM.
Total hydrating, mixing time can take up to 3 hours Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 6.9 to 7.2 and a viscosity ranging from 3-5 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume 0. 5 to 4% of total weight - Protein 2-6% of weight - Oil 0.25 ¨ 1.25% of weight - Flavors and other ingredients - Water ¨ 90-93%
So for 10000 L of finished beverage one could use o 22.5 g of chickpeas or mungbeans or other lentils o 40g of protein powder o 10g of flaxseed, sunflower or other plant based oil o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water around 9000 L
The finished product in that case would have a solid count of about 7%. A
solid count range from 5.5 to 10% works quite well.
FIG. 2 is a flow diagram illustrating the process for producing a dairy alternative or a protein shake using a non-soy whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), and also an oil (flax seed oil, chia oil or other oils) and optionally adding flavors or vitamins. The process consists of slowly mixing half of the ground whole legume or pureed legume with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step.
Then, the second half is slowly added following the same process and high shear. Higher shear and longer blend time are required. Then, the oil is added last, with high shear being applied once more. Total hydrating, mixing time can take up to 4 hours. High shear required is at least Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from around 7 and a viscosity ranging from 4-6 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 4-8 % of total weight - Oil 0.75¨ 1.5 % of weight - Flavors and other ingredients - Water 90-94%
So for 10000 L of finished beverage one could use o 60 g of chickpeas or mungbeans or other lentils o 12.5g of flaxseed, sunflower or other plant based oil o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water 91000 L
The finished product in that case would have a solid count of about 7-8%. A
solid count range from 7 to 10% works quite well.
FIG. 3 is a flow diagram illustrating the process for producing a dairy alternative or protein shake using a soy-free whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), also using a source of protein concentrate from pea or chickpeas or brown rice or any other protein concentrate or isolate, and optionally adding flavors or vitamins. This embodiment does not contain oil and is more challenging than the first 2. It consists of slowing mixing the ground whole legume or pureed legume with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear up is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step. Then, the protein is slowly added following the same process and high shear. Total mixing time is up to 4 hours. Higher shear up to RPM may be required. With the mung bean, we felt a high shear of 2300 RPM was ideal.
Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 7 to 7.2 and a viscosity ranging from 5-10 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 0. 5 to 3 % of total weight - Protein 3-6% of weight - Flavors and other ingredients So for 10000 L of finished beverage one could use o 17.5 g of chickpeas or mungbeans or other lentils o 45g of protein powder o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) The finished product in that case would have a solid count of about 6-7%. A
solid count range from 5.5 to 7% works quite well.
FIG. 4 is a flow diagram illustrating the process for producing a dairy alternative using only a soy-free whole legume or lentil containing starches (a legume can be chickpeas, mungbeans, pea), and optionally adding flavors or vitamins and other add-ons.
This embodiment presents multiple challenges as one solely relies on the internal properties of the legume to create binding, emulsion and a good mouthfeel. It consists of slowing mixing half of the whole legume (pureed or ground), pureed legumes provide better results, with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. Slow mixing is a must to ensure a full hydration. Then, high shear is required to create a perfect binding.
For best results, the water temperature is set at around 24 degrees Celsius for that first step. Total mixing time is up to 4 ¨5 hours Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 6-6.5 and a viscosity ranging from 6-15 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 4 to 8% of total weight - Flavors and other ingredients - Water 90-94%
So for 10000 L of finished beverage one could use o 60 g of chickpeas or mungbeans or other lentils o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water 9300 L
The finished product in that case would have a solid count of about 6-7%. A
solid count range from 5.5 to 9% works quite well.
Our invention shows how it is not necessary to use any gum or emulsifier such as lecithins to create a fully consumable product. However, we have tested the addition of gums at a minimum of 0.05%. The gum allows for an easier and more scalable process whereas ingredients can be mixed in a shorter period of time and shelf life will be increased and gelation risk will be lessened. However, for customers looking for a clean option, our invention still works well without the additives.
FIG. 5 is a flow diagram illustrating the process for producing a dairy alternative or protein shake using anon-soy source of protein concentrate or isolate from pea or chickpeas or brown rice or any other protein concentrate or isolate, and also an oil (flax seed oil, chia oil or other oils) and optionally adding flavors or vitamins.
The process consists of slowly mixing half of the protein with reverse osmosis or otherwise treated water to facilitate hydration and allows the molecule to be ready for binding with the rest of the ingredients. High shear is required to create a perfect binding. For best results, the water temperature is set at around 24 degrees Celsius for that first step.
Then, the oil is added last, with high shear applied once more. High shear of at least 800 RPM
is required. Total mixing time is up to 2 hours.
Then, the homogenization process begins with a 2 step homogenizing applied up to 2500 PSI.
Then the product is pre-heated at around 72 degrees Celsius.
Additional heating can be applied depending on whether the product will be kept fresh or shelf stable.
The final product has a pH ranging from 6.9 to 7.2 and a viscosity ranging from 2-3 on average.
Best results were obtained with the following range of ingredients ratio.
- Whole legume. 0. 5 to 4% of total weight - Protein 2-6% of weight - Oil 0.25 ¨ 1.25% of weight - Flavors and other ingredients - Water 89-92%
So for 10000 L of finished beverage one could use o 22.5 g of chickpeas or mungbeans or other lentils o 40g of protein powder o 10g of flaxseed, sunflower or other plant based oil o Flavors are optional and can range anywhere from 0.05% to 1% (0.5-10g) o Water 9200 L
The finished product in that case would have a solid count of about 7%. A
solid count range from 5.5 to 8% works quite well.
Claims (14)
1- A method of producing a milk alternative, without necessarily adding a gum or emulsifier or starch, using chickpeas and/or other whole legumes or lentils (regular, sprouted or fermented), using pea protein, chickpea protein and/or a combination of plant-based protein (regular, sprouted or fermented), using flax seed oil and/or other vegetable oil, through high rotation mixing, heat and pressure, producing a very smooth mouthfeel.
2- the method of claim 1, wherein the legume is at least one or a combination of chickpeas, mung beans, lentils or anything else defined as a legume or a lentil.
3- The method of claim 1, wherein constant mixing and high shear and a temperature treatment allows for a product with a viscosity similar to that of soymilk
4- A soy-free milk alternative or protein shake product comprising of chickpeas or other whole legumes or lentils (regular, sprouted or fermented or in any other form) or legume mix, pea protein or chickpea protein or other protein or protein mix (regular, sprouted or fermented or in any other form), flax seed oil and/or other vegetable oil or oil mix and optionally adding flavors, fruits, vitamins, probiotics, enzyme, veggies, or other add-ons or additives.
5- The product of claim 4 substituting the protein mix with additional whole legume plus the oil, making the product more viscous.
6- The product of claim 4 where the oil and the protein are removed, leaving only the legume, creating a product less smooth but useful for applications that don't require a silky smooth mouthfeel.
7- The product of claim 4 where the oil is removed, leaving the whole legume and the protein, making the product more prone for settlement and gelation but useful for a production of relatively short shelf life
8- The product of claim 4 where the chickpeas or the legume or the lentil is removed and the weight of the protein concentrate (Chickpea protein, pea protein or other) is increased to compensate for the fact that the whole legume has been removed.
9- The product of claim 4 treated with probiotics for the creation of Kefir or vegan yogurt.
10- The product of claim 4 where a gum, an emulsifier, a starch or combination thereof may be added for thicker applications; a gum such as gellan gum, xanthan gum, guar gum, acacia gum or other gums; an emulsifier such as sunflower lecithin, or other forms; a starch such as potato starch, sweet potato starch or other forms.
11- The product of claim 5 where a gum, an emulsifier, a starch or combination thereof may be added for thicker applications; a gum such as gellan gum, xanthan gum, guar gum, acacia gum or other gums; an emulsifier such as sunflower lecithin, or other forms; a starch such as potato starch, sweet potato starch or other forms.
12- The product of claim 6 where a gum, an emulsifier, a starch or combination thereof may be added for thicker applications; a gum such as gellan gum, xanthan gum, guar gum, acacia gum or other gums; an emulsifier such as sunflower lecithin, or other forms; a starch such as potato starch, sweet potato starch or other forms.
13- The product of claim 7 where a gum, an emulsifier, a starch or combination thereof may be added for thicker applications; a gum such as gellan gum, xanthan gum, guar gum, acacia gum or other gums; an emulsifier such as sunflower lecithin, or other forms; a starch such as potato starch, sweet potato starch or other forms.
14- The product of claim 8 where a gum, an emulsifier, a starch or combination thereof may be added for thicker applications; a gum such as gellan gum, xantham gum, guar gum, acacia gum or other gums; an emulsifier such as sunflower lecithin, or other forms; a starch such as potato starch, sweet potato starch or other forms.
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| Application Number | Priority Date | Filing Date | Title |
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| US201762569556P | 2017-10-08 | 2017-10-08 | |
| US62/569,556 | 2017-10-08 |
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| CA2982280A1 true CA2982280A1 (en) | 2019-04-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CA2982280A Pending CA2982280A1 (en) | 2017-10-08 | 2017-10-13 | Plant-based legume milk alternative and other consumable products using same |
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| WO2020017980A1 (en) * | 2018-07-20 | 2020-01-23 | Quantec Limited | Ingestible formulation |
| CN112189796A (en) * | 2020-09-11 | 2021-01-08 | 杭州娃哈哈集团有限公司 | Vegetable protein beverage with clean label and preparation method thereof |
| WO2021160656A1 (en) | 2020-02-11 | 2021-08-19 | Société des Produits Nestlé S.A. | Liquid food composition comprising pea proteins and no dairy protein |
| WO2021160692A1 (en) | 2020-02-11 | 2021-08-19 | Société des Produits Nestlé S.A. | Liquid food composition with no added sugar comprising pea proteins and no dairy protein |
| WO2021214779A1 (en) * | 2020-04-23 | 2021-10-28 | Planterra Ltd. | Non-dairy, non-curdling chickpea-based milk susbstitue and method thereof |
| EP3981257A1 (en) | 2020-10-09 | 2022-04-13 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method for the preparation of an emulsion of lens seeds useful for food products and emulsion obtained therewith |
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| WO2022152872A1 (en) | 2021-01-15 | 2022-07-21 | Société des Produits Nestlé S.A. | Liquid food composition comprising pea proteins and no dairy protein |
| WO2022184621A1 (en) | 2021-03-02 | 2022-09-09 | Société des Produits Nestlé S.A. | Liquid food composition comprising pea proteins and cocoa |
| WO2022253818A1 (en) | 2021-06-01 | 2022-12-08 | Société des Produits Nestlé S.A. | Fermented non-dairy food composition comprising oat and faba proteins |
| WO2023117561A1 (en) | 2021-12-21 | 2023-06-29 | Société des Produits Nestlé S.A. | Fermented beverage composition comprising nuts, optionally seeds, and legume |
| WO2023217808A1 (en) | 2022-05-10 | 2023-11-16 | Société des Produits Nestlé S.A. | Instant food powder comprising pea and oat proteins and no dairy protein |
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| WO2021160656A1 (en) | 2020-02-11 | 2021-08-19 | Société des Produits Nestlé S.A. | Liquid food composition comprising pea proteins and no dairy protein |
| WO2021160692A1 (en) | 2020-02-11 | 2021-08-19 | Société des Produits Nestlé S.A. | Liquid food composition with no added sugar comprising pea proteins and no dairy protein |
| WO2021214779A1 (en) * | 2020-04-23 | 2021-10-28 | Planterra Ltd. | Non-dairy, non-curdling chickpea-based milk susbstitue and method thereof |
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| CN112189796A (en) * | 2020-09-11 | 2021-01-08 | 杭州娃哈哈集团有限公司 | Vegetable protein beverage with clean label and preparation method thereof |
| DE102021103835A1 (en) | 2020-10-09 | 2022-04-14 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung eingetragener Verein | Process for preparing an emulsion from lentil seeds useful for food products, and the emulsion obtained therewith |
| EP3981257A1 (en) | 2020-10-09 | 2022-04-13 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Method for the preparation of an emulsion of lens seeds useful for food products and emulsion obtained therewith |
| WO2022152872A1 (en) | 2021-01-15 | 2022-07-21 | Société des Produits Nestlé S.A. | Liquid food composition comprising pea proteins and no dairy protein |
| WO2022184621A1 (en) | 2021-03-02 | 2022-09-09 | Société des Produits Nestlé S.A. | Liquid food composition comprising pea proteins and cocoa |
| WO2022253818A1 (en) | 2021-06-01 | 2022-12-08 | Société des Produits Nestlé S.A. | Fermented non-dairy food composition comprising oat and faba proteins |
| WO2023117561A1 (en) | 2021-12-21 | 2023-06-29 | Société des Produits Nestlé S.A. | Fermented beverage composition comprising nuts, optionally seeds, and legume |
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