DE102020121727A1 - Process for producing a legume suspension, process for producing a legume extract and a legume powder - Google Patents

Abstract

In order to provide a base for legume milk substitutes that has a smooth mouthfeel in the range of the corresponding animal milk product, the invention provides a method for preparing a legume suspension comprising the following steps: (a) mixing water, at least one starch-splitting enzyme , and flour of a legume (b) maintaining the slurry obtained in the step (a) at 10 to 60°C for 10 to 60 minutes, (c) heat-treating the slurry at 70 to 95°C, preferably 80 to 95°C, particularly preferably 85 to 90 °C, for about 15 to 180 min, to obtain the legume suspension in which the starch is almost completely or completely, preferably completely, hydrolyzed of this legume suspension can be produced.

Description

The invention is in the field of the food industry and relates to a method for preparing a legume suspension which can be used to produce a legume extract and a legume powder. In addition, the present invention relates to the use of the legume extract and a legume powder for the production of a food product, in particular a beverage, which can serve as a plant-based alternative for products containing milk.

In the context of the present invention, “food product” or “foodstuff” refers to a product for eating or drinking that is used to feed humans and animals, as well as food supplements. In a preferred embodiment of the invention, the food product is selected from the group comprising yoghurt, cheese, quark, sauces, beverages, ice cream confections and baked goods. The food product of non-animal origin, which can serve as a plant-based substitute or supplement for yoghurt, cheese, quark and beverages, is particularly preferred. Beverages that include alternatives to milk and milk products, milk-containing beverages, drinking milk, milkshakes, drinking yoghurt, yoghurt and ice preparations are very particularly preferred.

More and more people are considering eating or living vegan. According to estimates, 600,000 to 1.2 million vegan-vegetarian people live in Germany alone. In order to meet this trend, the food industry is developing more and more purely plant-based alternatives to well-known animal products. Milk substitutes for people with food allergies or vegan lifestyles are made from plants such as soy, almonds, hemp, rice, oats and some other grains and/or nuts. But another alternative has been conquering the market for a number of years: drinks made from legumes such as peas. These commercially available pea drinks contain the pea protein obtained from the peas, calcium carbonate, calcium phosphate, oil, possibly flavorings and, in addition to gellan, additional stabilizers.

DE 60 2004 011 389 T3 describes a method for preparing a powdered precursor for making an acidic beverage, the method comprising: mixing a protein source, e.g. B. pea protein, and a stabilizer; adjusting the pH of the resulting slurry and spray drying the slurry. The drink obtained has a fresh taste, does not produce grittiness and does not have a chalky or sticky mouthfeel.

Even WO 2019/122499 discloses a process for preparing a plant-based food product useful as an alternative to dairy products. In this process, the starting material containing oatmeal and pea protein is first soaked in water for 30 minutes. Then hot water (90 °C), calcium phosphates, calcium carbonates, vitamins and sugar are added and the mixture is heated to a temperature of 50-70 °C. After addition of a starch-splitting enzyme, a suspension containing partially hydrolyzed starch is prepared. To inactivate the enzyme, this suspension is then subjected to a heat treatment at about 80-90° C. for 1-10 minutes (see Examples 1 and p. 19, lines 20-22).

Complicated chemical processes are used to isolate protein from peas and process it into a powder. In the process, numerous health-promoting substances such as vitamins, minerals, trace elements and dietary fiber, which are present in peas in addition to a high proportion of protein, are lost. Peas are high in B vitamins, potassium and folic acid. Nevertheless, the availability and selection of drinks made from legume flour is still very limited on the German market. For example, the commercial pea drinks are characterized by a strong pea flavor, unpleasant flavor profile, bitter taste, and off-flavors. The color is yellowish, not white, and therefore not milky.

There is therefore still a need for a basis for milk substitute products made from legumes, such as peas, chickpeas, lentils or beans, in particular peas and chickpeas, which, in addition to protein, also has other health-promoting substances contained in these legumes, but is as tasteless as possible, and a white one color and a pleasant mouthfeel in the area of corresponding products made from animal milk.

1. (a) Mischen von Wasser, mindestens ein Stärke-spaltendes Enzym, und Mehl einer Hülsenfrucht,
2. (b) Halten der im Schritt (a) erhaltenen Aufschlämmung bei einer Temperatur von 10 bis 60 °C für 10 bis 60 min,
3. (c) Hitzebehandlung der Aufschlämmung bei 70 bis 95 °C für ca. 15 bis 180 min, unter Erhalt der Hülsenfruchtsuspension, in der die vorhandene Stärke nahezu vollständig oder vollständig, bevorzugt vollständig, hydrolysiert ist.

The invention solves this problem in a surprisingly simple manner with a method for producing a legume suspension with the following steps

1. (a) mixing water, at least one starch-splitting enzyme, and flour of a legume,
2. (b) maintaining the slurry obtained in step (a) at a temperature of 10 to 60°C for 10 to 60 minutes,
3. (c) Heat treatment of the slurry at 70 to 95°C for about 15 to 180 minutes to obtain the legume suspension in which the starch present is almost completely or completely, preferably completely, hydrolysed.

In step (a), either water can first be mixed with at least one starch-splitting enzyme and then the legume flour can be added, or first a slurry of legume flour and water is prepared, to which at least one starch-splitting enzyme is then added.

The temperature of the water in step (a) does not exceed 60.degree. C., preferably from 10 to 60.degree. C., particularly preferably from 20 to 50.degree.

The legume flour is made from dried legumes selected from the group consisting of peas, chickpeas, lentils, beans or mixtures thereof. If pea, chickpea, lentil or bean seeds are ground, the flour of the same name is produced. In a preferred embodiment of the invention, pea flour, chickpea flour or mixtures thereof is used as legume flour. Pea flour is particularly preferred. A preferred particle size of the legume meal of X ₉₀ is from 3 to 300 μm, preferably from 10 to 200 μm, particularly preferably 150 μm. In addition, different flour fractions, such as protein- and/or gluten-rich fractions and starch-rich fractions, which are obtained by air-classifying the flour, can be used.

At least one starch-splitting enzyme is selected from the group consisting of alpha-amylase, beta-amylase and pullulanase, with alpha-amylase being preferred. The amounts of an enzyme is normally 0.1 to 3.5 g per 1 kg of the flour of a legume, preferably 0.3 to 1.5 g per 1 kg of the flour of a legume, particularly preferably 0.75 to 1 g per 1 kg of flour of a legume.

In addition, when preparing a legume suspension, a glucan-splitting enzyme such as beta-glucanase can be additionally added.

Furthermore, when producing a legume suspension, other enzymes such as protein deamidase such as glutaminase, proteases and/or phytase (to increase the mineral content) can be added.

The ratio of flour to water in step (a) is in the range from 1:1 to 1:10, preferably from 1:2 to 1:7, particularly preferably from 1:2 to 1:5.

Keeping the temperature in step (b) at 10 to 60°C is carried out for about 10 to 60 minutes, preferably 15 to 40 minutes, particularly preferably 30 minutes for hydration of the starch.

In step (c), the slurry obtained in step (b) is subjected to a heat treatment at 70 to 95°C, preferably 80 to 95°C, especially for about 15 to 180 minutes, preferably 80 to 120 minutes, particularly preferably 120 minutes preferably 85 to 90°C, to liquefy the gelatinized starch. As a rule, the starch in the legume flour is completely broken down within a few minutes (approx. 15 minutes of holding time), which is confirmed by a negative iodine test. The longer holding time (over 15 minutes) and a high heating temperature has surprisingly led to the reduction of the unpleasant and peaty flavor component as well as the unpleasant off-flavors and off-taste. With a shorter holding time and/or a lower heating temperature, a different flavor profile was achieved in the legume suspension, which was significantly stronger in the legume flavor and may even additionally contain at least one sulphurous flavor component.

The heat treatment in step (c) can be carried out using any apparatus suitable for this purpose known to those skilled in the art, preferably using a heat exchanger or direct steam heater. Direct steam heating with subsequent removal of the condensate during cooling is preferred. This is followed by the holding time at the appropriate temperatures, as mentioned above, until the starch is preferably completely broken down or the desired aroma profile is reached.

To ensure that the native starch molecules are almost completely or completely, preferably completely, degraded, a starch test with iodine solution can be carried out on a sample of the slurry be led. This is also important so that the viscosity of the suspension of liquefied legume meal is sufficiently low to achieve good processability. If, according to the iodine test, the starch is not completely degraded or is only almost completely degraded, step (c) is repeated.

• c1) Inaktivieren von zumindest einem Enzym, welches insbesondere ausgewählt ist aus der Gruppe, welche ein Stärke-spaltendes Enzym, Glucan spaltendes Enzym, Protein-Desamidase, Proteasen und Phytase umfasst, erfolgt.

If the effect of the enzymes and/or a negative influence on the taste, for example, is to be prevented, a development of the method according to the invention provides that after step c) and/or after step d1) (see below) a step

• c1) inactivation of at least one enzyme, which is in particular selected from the group comprising a starch-splitting enzyme, glucan-splitting enzyme, protein deamidase, proteases and phytase.

At least one enzyme can be deactivated by heating and/or by changing the pH.

The invention further provides a legume suspension, which is produced in particular using a method described above, comprising essentially all components of at least one legume in which the starch present is almost completely or completely, preferably completely, hydrolyzed.

The proportion of legumes (or the proportion of dry matter) in the legume suspension is up to 50% by weight, preferably up to 33% by weight, particularly preferably up to 20% by weight, based on the total weight of the legume suspension.

The legume suspension can have a relative density of about 1 to 40 °Brix and is characterized by a "fruit-specific" sweetness without added sugar (dextrose equivalent (DE) of about 12-95, preferably about 28-32).

• d1) Abtrennung der Hülsenfruchtfaser aus der Hülsenfruchtsuspension, welche insbesondere nach dem oben beschriebenen Verfahren umfassend die Schritte (a)-(c) hergestellt wurde, unter Erhalt eines Hülsenfrucht-Extrakts.

Another object of the present invention is a method for producing a legume extract, in particular pea or chickpea extract, comprising steps (a)-(c) according to the method described above and then step

• d1) Separation of the legume fiber from the legume suspension, which was produced in particular according to the method described above comprising steps (a)-(c), to obtain a legume extract.

The process described above can include the further step (d0) of cooling the legume suspension to a temperature below 40° C., preferably to a temperature in the range from 10 to 40° C., before the separation (d1). Cooling can be carried out using e.g. heat exchangers or flash coolers, with the flash cooler supporting the de-aromatization by removing condensate.

The separation in step (d1) can be carried out by any separation method known to those skilled in the art that is suitable for this purpose, such as decantation, filtration, sieving, pressing, settling, etc. The mesh size of a sieve must be smaller than the size of the fibers. The legume suspension can also be treated, e.g. The separation takes place at 10 to 95.degree. C., preferably at 85 to 90.degree. The legume suspension can be centrifuged with an acceleration of at least 350 g, preferably in the range between 1000 and 4000 g, particularly preferably at 3500 g. The step of separating the legume fiber is necessary because a high fiber content can lead to an undesirable mouthfeel in the extract and in further food products made from this extract. The removal of the fiber results in a smoother mouthfeel in the extract and in the food products made from that extract.

• g1) Haltbarmachung des erhaltenen Extrakts, bevorzugt durch Sterilisation, Pasteurisieren oder UHT-Behandlung, umfasst.

The invention also offers the possibility of preserving the extract obtained during the process. For this purpose it is provided that the method after step (d1) has a step

• g1) preservation of the extract obtained, preferably by sterilization, pasteurization or UHT treatment.

The extract obtained in step (d1) has a relative density of about 3-40°Brix, preferably about 13-26°Brix, and can be used to produce a food product, in particular a beverage.

• e1) Konzentrieren des nach dem Schritt (d1) erhaltenen Extrakts, und/ oder ein Schritt
• f1) Homogenisieren des nach dem Schritt (d1) oder (e1) erhaltenen Extrakts.

In an advantageous embodiment of the method, a step takes place after step (d1), but before step (g1).

• e1) concentration of the extract obtained after step (d1), and/or a step
• f1) Homogenizing the extract obtained after step (d1) or (e1).

For example, a falling film evaporator can be used for concentration (e1). The effect of dearomatization can be enhanced by concentrating the liquid extract.

Homogenization (f1) can help achieve a smoother mouthfeel in the extract and in other food products made from this extract. The homogenization can be carried out in any device suitable for this purpose and known to the person skilled in the art. For this purpose, the mass can be pressed through fine nozzles under pressure - normally between 40 and 300 bar. The temperature is 4 to 95 °C.

The invention further provides a legume extract which is produced in particular with a method according to steps (d1)-(g1) as described above.

In step (e1) the extract is preferably concentrated to a desired specific gravity. The legume extract generally becomes more viscous after concentration (e1) and can be referred to as legume syrup for the purposes of the present invention. The specific specific gravity of the resulting syrup depends on the intended application of that legume syrup and is preferably about 5-80°Brix, more preferably about 13-50°Brix, most preferably about 30-36°Brix.

This legume syrup is characterized by a "fruit-specific" sweetness without added sugar (dextrose equivalent (DE) of approx. 12-95, preferably approx. 28-32).

The starch contained in the legume extract or syrup is almost completely or completely, preferably completely, hydrolyzed.

In a development of the invention, the legume syrup according to the invention can have a dry matter content of up to 83% by weight, preferably up to 60% by weight, particularly preferably up to 35% by weight, in particular up to 15% by weight. -%, exhibit. With the selection of the dry matter fraction over a wide range, the invention offers a possibility, depending on the legume used, of the legume flour or the legume flour fraction (high-starch and / or high-protein fraction) and / or intended use of the legume syrup its texture and / or mouthfeel or its to adjust the flow properties in a targeted manner.

Another object of the invention is the use of the legume extract, which was produced by the method according to steps (d1)-(g1) and optionally (e1) and/or (f1), for the production of a food product, in particular a beverage .

The legume extract or syrup is, for example, very well suited for the production of a plant-based milk substitute. It is possible to produce a milk substitute drink by mixing the legume syrup according to the invention with water and optionally with at least one other customary additive, in particular a component selected from the groups comprising thickener, stabilizer, vegetable oil, salt, protein, flavoring and/or sweetener . When mixed into a drink, the syrup is processed into a fine emulsion with, among other things, an edible vegetable oil, e.g. sunflower oil, rapeseed oil, etc. The final product is characterized by a very white and light color that is very similar to milk. The liquefaction of the starch prevents the starch from swelling and thickening and thus the entire end product from becoming thick. Better processability can be achieved with a lower viscosity.

• (d2) Trocknen der Hülsenfruchtsuspension, welche insbesondere nach dem oben beschriebenen Verfahren umfassend die Schritte (a)-(c) hergestellt wurde, oder des Hülsenfrucht-Extraktes, welcher insbesondere nach dem oben beschriebenen Verfahren umfassend die Schritte (d1)-(g1) hergestellt wurde, bevorzugt bis zu einer maximalen Restfeuchte von 10 Gew.-%, bevorzugt von 5 Gew.-% bezogen auf das Gesamtgewicht der trockenen Hülsenfruchtsuspension bzw. des trockenen Hülsenfrucht-Extraktes,
• (e2) ggf. Vermahlen der getrockneten Hülsenfruchtsuspension zu einem Pulver, das bevorzugt eine Partikelgröße von X₉₀ von 3 bis 300 µm, bevorzugt von 10 bis 200 µm, besonders bevorzugt von 100 bis 150 µm aufweist.

Another subject of the invention is a method for producing a legume powder, in particular pea or chickpea powder, which comprises the following steps:

• (d2) Drying the legume suspension, which was produced in particular according to the method described above comprising steps (a)-(c), or the legume extract, which was produced in particular according to the method described above comprising steps (d1)-(g1) was produced, preferably up to a maximum residual moisture content of 10% by weight, preferably 5% by weight, based on the total weight of the dry legume suspension or the dry legume extract,
• (e2) optionally grinding the dried legume suspension to give a powder which preferably has a particle size of X ₉₀ from 3 to 300 μm, preferably from 10 to 200 μm, particularly preferably from 100 to 150 μm.

The legume powder produced by this process (steps (a)-(e2)) can also be called legume flour. However, to emphasize the difference from the legume flour used as the starting material in step (a), the product of the present invention is characterized as legume powder.

The drying of the legume suspension (d2) can be carried out with any suitable drying method known to those skilled in the art, such as. B. spray drying, contact drying, freeze drying. The contact drying process, for example on a roller, is preferred. After drying, the powder contains a maximum residual moisture content of 10% by weight, preferably 5% by weight, based on the total weight of the dry legume suspension. This drying leads to an increase in the de-aromatization of the legume powder. Typical flavor components of legumes, especially pea odor and flavor, are evaporated by drying and pleasant roasted aromas are formed during drying, leading to a roasted and nutty taste of the hydrolyzed powder.

In step (e2), the dried legume suspension is ground into a powder (or flour). With the selection of the particle size over a wide range, the invention offers the possibility of being able to set the texture and/or mouthfeel of the legume powder in a targeted manner, depending on the intended application. The preferred particle size of X ₉₀ can be from 3 to 300 μm, preferably from 10 to 200 μm, particularly preferably from 100 to 150 μm. The very particularly preferred, maximum particle size to aim for corresponds to the value of X ₉₀ of 115 μm, ie 90% of all particles formed have an average particle size below 115 μm.

The invention further provides a legume powder, which has been produced in particular with the above-described method according to steps (d2)-(e2), in which the starch present is almost completely or completely, preferably completely, hydrolyzed. In an advantageous development of the invention, the legume powder essentially comprises all the components of at least one legume.

The legume powder is characterized by a "fruit-specific" sweetness without added sugar (dextrose equivalent (DE) from approx. 12 to 95, preferably from approx. 25 to 30).

A further object of the invention is the use of the legume powder, which has been produced by the method according to steps (d2)-(e2), for the production of an end product, such as a foodstuff, in particular a beverage.

The powder obtained is readily soluble in water and gives a pleasant, smooth mouthfeel when producing an end product.

The legume powder produced according to the invention is similar to wheat flour because it is extremely versatile. It can be incorporated into existing recipes for cooking, baking or simply as an additional ingredient. Since the starch in the legume powder according to the invention is broken down, it is particularly advantageous that there is no swelling, thickening and/or retrogradation. Compared to other commercially available legume flours, in particular pea flour, the legume powder according to the invention, in particular pea powder, has a much more neutral taste, has only a slight pea taste and is characterized by a characteristic roasted and nutty taste. If no separation of the components is carried out in the process of manufacturing the legume powder, no fibers, proteins, etc. are lost during the process. Thus, the legume powder according to the invention contains a higher content of roughage, proteins and numerous health-promoting substances such as vitamins, minerals, trace elements, compared to commercial products that are made on the basis of fractions of wholesome pea flour.

The legume powder is, for example, very well suited for the production of a plant-based milk substitute. It is possible to produce a milk substitute drink by mixing the legume powder according to the invention with water and optionally with at least one other customary additive, in particular a component selected from the group comprising thickener, stabilizer, vegetable oil, protein, flavoring, salt, sweetener. When mixed into a drink, the powder is processed into a fine emulsion with, among other things, an edible vegetable oil, eg sunflower oil, rapeseed oil, etc. The end product is characterized by a very white and light color that is very similar to milk. The liquefaction of the starch prevents the starch from swelling and thickening and thus the entire end product from becoming thick. Better processability can be achieved with a lower viscosity.

In addition, the invention relates to food products, in particular drinks, which contain the legume syrup according to the invention or the legume powder according to the invention. For example, such food products, particularly beverages, can serve as a plant-based alternative to milk and milk products.

The invention is to be explained on the basis of the attached examples and figures, but without being restricted to the specific embodiment described. The invention also relates to all combinations of preferred configurations, insofar as these are not mutually exclusive. The terms "about" or "about" when accompanied by a number mean that values that are at least 10% higher or lower, or 5% higher or lower, and in any case 1% higher or lower, are included.

• : Fließschema eines Verfahrens zum Herstellen einer Hülsenfruchtsuspension in einer bevorzugten Ausführungsform der Erfindung.
• : Fließschema eines Verfahrens zur Herstellung eines Hülsenfrucht-Extraktes bzw. -Sirups in einer bevorzugten Ausführungsform der Erfindung.
• : Fließschema eines Verfahrens zur Herstellung eines Hülsenfrucht-Pulvers in einer bevorzugten Ausführungsform der Erfindung.
• : Foto des Getränks aus dem erfindungsgemäßen Sirup aus Erbsenmehl (links) und eines handelsüblichen Erbsengetränks (rechts).

Show it:

• : Flow chart of a process for preparing a legume suspension in a preferred embodiment of the invention.
• : Flow chart of a process for producing a legume extract or syrup in a preferred embodiment of the invention.
• : Flow chart of a process for producing a legume powder in a preferred embodiment of the invention.
• : Photo of the drink made from the syrup made from pea flour according to the invention (left) and a commercially available pea drink (right).

Examples:

Example 1:

Commercially available pea flour and water were mixed in a ratio of 1:2 to produce a pea suspension. After addition of an alpha-amylase, the slurry was kept at room temperature for 30 minutes to hydrate the starch. The slurry was then heated to 90°C in the heat exchanger and maintained at that temperature for 120 minutes to liquefy the gelatinized starch. The completeness of starch degradation in the pea suspension was confirmed by a negative iodine test.

To produce a pea syrup, the pea fibers were separated from the extract or pea suspension using a decanter after liquefaction. After separation, the extract was concentrated to approx. 36 °Brix in a falling film evaporator. Additionally, volatile, undesirable flavor components are volatilized from the syrup during concentration. The concentrated mass was then homogenized to achieve a smoother mouthfeel and then pasteurized at 95°C for 3 minutes. The syrup was mixed into a pea drink (also called pea drink) with the addition of gellan gum, sunflower oil, rice syrup, water and salt (see Table 1). Table 1: pea drink grams Pea Syrup 63 sunflower oil 30 rice syrup 25 salt 0.65 Gellan powder (E418) 0.35 water 881

The obtained pea drink is tasteless and white in color and has a pleasant mouthfeel similar to milk. In a photo of a drink made from the syrup according to the invention (left) is shown in comparison to a commercially available pea drink (right). As can be seen from the photo, the drink made from the syrup according to the invention is significantly lighter than the commercially available pea drink (delta L=10.55).

Example 2:

To produce a pea suspension, water was heated to 50° C. and an alpha-amylase was added to liquefy the starch. The pea meal was then added to preheated water to obtain a slurry having a dry matter content of about 35% by weight based on the total weight of the slurry. The slurry was held at 50°C for 30 minutes to hydrate the starch granules. Thereafter, the slurry was heated to 90°C to gelatinize the starch and decompose (liquefy) the gelatinized starch by the added enzyme. The completeness of the starch degradation in the pea suspension was confirmed by a negative iodine test.

To produce a pea powder according to the invention, the liquefied pea suspension was dried on a roller to a maximum residual moisture content of 5% by weight. The dried pea suspension was ground into a fine powder with a particle size of X ₉₀ =115 μm in a mill (eg impact mill), which leads to good solubility of the powder in water and to a pleasant, smooth mouthfeel of the mixed finished drink. The hydrolyzed pea powder was mixed into a drink with the addition of gellan gum, sunflower oil, rice syrup, water and salt (see Table 2). Table 2: pea drink grams Pea Powder 26 sunflower oil 30 rice syrup 25 salt 0.65 Gellan powder (E418) 0.35 water 918

The pea drink, which with a 2.6% by weight dosage of the pea powder according to the invention thus contains 28.8 g of peas per kg of finished drink, has a protein content of 0.6 g/100 g of finished product and a dietary fiber content of 0.3 g / 100 g finished product.

QUOTES INCLUDED IN DESCRIPTION

This list of documents cited by the applicant was generated automatically and is included solely for the better information of the reader. The list is not part of the German patent or utility model application. The DPMA assumes no liability for any errors or omissions.

Patent Literature Cited

• DE 602004011389 T3 [0004]
• WO 2019/122499 [0005]

Claims (15)

Process for the production of a legume suspension with the following steps (a) mixing water, at least one starch-splitting enzyme and flour of a legume, (b) maintaining the slurry obtained in step (a) at 10 to 60°C for 10 to 60 minutes, and (c) Heat treatment of the slurry at 70-95°C for about 15-180 minutes to obtain the legume suspension in which starch is almost completely or completely, preferably completely, hydrolyzed. procedure after claim 1 , wherein the water in step (a) has a temperature of 20 to 60 ° C and preferably pea flour and / or chickpea flour, particularly preferably pea flour, is used as legume flour. procedure after claim 1 or 2 wherein at least one starch-splitting enzyme is selected from the group consisting of alpha-amylase, beta-amylase and pullulanase, with alpha-amylase being preferred. Method according to one of the preceding claims, wherein the flour to water ratio is from 1:1 to 1:10, preferably from 1:2 to 1:7, particularly preferably from 1:2 to 1:5. Legume suspension, in particular produced with a method according to one of the preceding claims, comprising essentially all components of at least one legume in which the starch present is almost completely or completely, preferably completely, hydrolyzed. Legume suspension according to claim 5 , characterized in that the proportion of legumes in the legume suspension is up to 50% by weight, preferably up to 33% by weight, particularly preferably up to 20% by weight, based on the total weight of the legume suspension. Process for the production of a legume extract comprising (d1) separating the legume fiber from the legume suspension, which is obtained by the process according to at least one of Claims 1 - 4 is made or legume suspension after claim 5 or 6 represents, to obtain a legume extract. procedure after claim 7 , with the further step (e1) concentrating the extract obtained after step (d1) and/or (f1) homogenizing the extract obtained after step (d1) or (e1). procedure after claim 7 or 8th , comprising a further step (g1) preservation of the legume extract obtained, preferably by sterilization, pasteurization or UHT treatment. Legume extract, in particular produced using a method according to one of Claims 7 - 9 , in which the starch is almost completely or completely, preferably completely, hydrolyzed. Use of the legume extract according to claim 10 or made after one of the Claims 7 - 9 for the production of a food product, in particular a beverage. A method for producing a legume powder with the following steps (d2) drying the legume suspension, which according to the method according to at least one of Claims 1 - 4 is made or legume suspension after claim 5 represents, or the legume extract, which according to the method according to at least one of Claims 7 - 9 is manufactured or legume extract after claim 10 represents, preferably up to a maximum residual moisture content of 10% by weight, preferably 5% by weight, based on the total weight of the dry legume suspension or the dry legume extract, (e2) optionally grinding the dried legume suspension to form a powder , which preferably has a particle size of X ₉₀ from 3 to 300 microns. Legume powder, in particular produced with a method according to one of Claims 12 , in which the starch is almost completely or completely, preferably completely, hydrolyzed. Use of the legume powder according to Claim 13 or made after claim 12 for the production of a food product, in particular a beverage. Food product, in particular a drink, containing - the legume extract according to claim 10 or made after one of the Claims 7 - 9 or - the legume powder according to Claim 13 or made after claim 12 .

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