DE212021000385U1 - legume composition - Google Patents

Abstract

legume composition,
namely legume suspension (1; 10),
or legume extract (2),
or legume syrup (3),
or legume powder (4),
comprising substantially all of the components of at least one legume in which the starch present is almost completely or completely, preferably completely, hydrolysed, the legume composition having a dextrose equivalent in the range from 12 to 95.

Description

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

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.

Also 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 strong pea flavor and aroma, unpleasant odor and aroma 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 which is as neutral as possible in terms of aroma and taste and has a white color and a pleasant mouthfeel in the range of corresponding animal milk products.

1. (a) Mischen von Wasser und Hülsenfrüchten in Form ganzer Früchte zumindest einer Hülsenfrucht und/oder als Mehl zumindest einer Hülsenfrucht unter Erhalt einer Aufschlämmung,
2. (b) optional: Halten der im Schritt (a) erhaltenen Aufschlämmung bei einer Temperatur von 10°C bis 60 °C und/oder optional Nassvermahlung der Aufschlämmung,
3. (c) Hitzebehandlung der Aufschlämmung bei 60 bis 110°C oder bei 70 bis 95 °C für ca. 15 bis 24 h bevorzugt zwischen 15 und 180 min, unter Erhalt der Hülsenfruchtsuspension, in der die vorhandene Stärke nahezu vollständig oder vollständig, bevorzugt vollständig, hydrolysiert ist.

Dabei wird vor und/oder in Schritt c), insbesondere in Schritt a), mindestens einem Stärke-spaltenden Enzym (52) mit Wasser und Hülsenfrüchten gemischt, und das Verfahren umfasst den weiteren Schritt

• (e1) Konzentrieren der Hülsenfruchtzusammensetzung

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 and legumes in the form of whole fruits of at least one legume and/or flour of at least one legume to obtain a slurry,
2. (b) optionally: maintaining the slurry obtained in step (a) at a temperature of 10°C to 60°C and/or optionally wet grinding the slurry,
3. (c) Heat treatment of the slurry at 60 to 110°C or at 70 to 95°C for about 15 to 24 hours, preferably between 15 and 180 minutes, to obtain the legume suspension in which the starch present is almost completely or completely, preferably completely , is hydrolyzed.

Before and/or in step c), in particular in step a), at least one starch-splitting enzyme (52) is mixed with water and legumes, and the method comprises the further step

• (e1) concentrating the legume composition

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. In addition, other enzymes such as at least one cellulase, at least one hemicellulase, at least one pectinase and/or at least one glutaminase and/or at least one lignin-splitting enzyme and/or at least one glucan-splitting enzyme, in particular beta-glucanase, be used.

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

Within the scope of the invention it is possible to use whole legumes as starting material, which are wet-milled with the addition of water and then mixed with at least one enzyme or several enzymes of the type described above. It is also possible to wet-mill whole legumes as starting material with an aqueous solution of at least one enzyme or more enzymes of the type described above. If legume flour is used, the legume flour is made from fresh, preferably dried, legumes. The legumes that can be used within the scope of this application are selected from the group comprising peas, chickpeas, lentils, beans, soybeans, lupins, peanuts, vetch peas or mixtures thereof. If pea, chickpea, lentil, soybean, lupine, vetchpea and/or bean or peanut 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 maximum particle size of the legume meal of X _3.90 is in the range from 3 μm to 500 μm, preferably from 10 to 200 μm, particularly preferably 150 μm. The particle size can be determined using a Retsch screening machine or an e200LS-Hosokawa Alpine air jet screen. The maximum particle size, which is referred to here as "X _3.90 ", is the particle size that is 90% smaller in a sieve analysis.

In addition, different flour fractions, such as high-protein and/or high-starch fractions 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 amount of an enzyme is usually 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, at least one other enzyme, such as protein deamidase, glutaminase, proteases and/or phytase (to increase the mineral content) can be added. Before and/or after step c), in particular in step a), at least one further enzyme can be added in addition to the at least one starch-degrading enzyme, which is selected from the group comprising at least one glucan-splitting enzyme, in particular beta-glucanase , protein deamidase, proteases and phytase, cellulases, hemicellulases, pectinases and lignin-degrading enzymes. Within the scope of the invention, however, the at least one further enzyme can also be added in addition or as an alternative, in particular to step a), at any other point in the process which the person skilled in the art can choose depending on the requirements for the product properties. In the context of the invention, in particular at least one cellulase can be added in step a).

If these enzymes are added at a later point in time in the process, the person skilled in the art will adjust the temperature in the relevant process step which is suitable for its effectiveness, depending on the enzyme. For example, some cellulases have an optimal effect in the range of 50°C to 60°C. Addition at the beginning of the process, before liquefaction, is therefore very efficient. In principle they can However, they can also be used later, in particular after liquefaction, but before any separation of fibers and other solids.

A temperature in the range from 50° C. to 60° C. is then maintained for a sufficient period of time between the liquefaction step and the separation step, until the cellulose has been sufficiently broken down. After liquefaction, the suspension can then be cooled to the optimal operating temperature of the celulases, and then the cellulose can be allowed to degrade, yielding a suspension of sufficiently low viscosity to allow separation. The same relationships between the enzyme, its effectiveness and a suitable temperature range also apply to the other enzymes mentioned. The aforementioned separation is discussed in more detail below.

The ratio of legumes in the form of whole fruits of at least one legume and/or flour of at least one legume 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. During optional step (b) the mixture from step (a) is soaked. By optionally maintaining the temperature, better mixing can be achieved, especially when working with high dry matter percentages.

The heat treatment in step (c) comprises heating the soaked mixture and holding it at the target temperature while liquifying it. In this context, “liquefaction” means that starch is gelatinized and the gelatinized starch is broken down by the at least one added enzyme.

In step (c), the slurry obtained in step (b) is subjected to a heat treatment at 60°C to 110°C for about 15 minutes to 24 hours, preferably 15 minutes to 180 minutes, preferably 80 to 180 minutes, particularly preferably 120 minutes C C, preferably at 60° C. to 95° C., particularly preferably at 70° C. to 95° C., very particularly preferably at 80° C. to 95° C., in particular particularly preferably at 85° C. 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 (at least approx. 15 minutes of holding time). Starch degradation can be confirmed by a negative iodine test.

The longer holding time (over 15 minutes, in particular in a range from 15 minutes to 150 minutes, preferably in the range from 30 minutes to 120 minutes) and a high heating temperature have surprisingly reduced the unpleasant and pea-like aroma and flavor components and the unpleasant off-flavors and of bad taste. With a shorter holding time and/or a lower heating temperature, a different aroma and flavor profile was achieved in the legume suspension, which was significantly stronger in legume flavor and aroma and may even contain at least one additional sulphurous aroma and 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. Following the heating, the holding time takes place 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, an iodine solution starch test can be performed on a sample of the slurry. The at least almost complete degradation of starch is also important so that the viscosity of the suspension from the liquefied meal of a legume is sufficiently low (approx. below 5000 mPas) 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 and/or at least one further heat treatment is carried out. The temperature and holding time during this heat treatment can be set, regulated or controlled with regard to the viscosity as a target variable.

The concentration in step (e1) can be carried out at different points within the scope of the entire method. On the one hand, the legume suspension from the implementation of Steps (a), (b) and (c) are processed into a concentrated legume suspension. On the other hand, further intermediate products of the process according to the invention can additionally or alternatively be subjected to the concentration step. As part of the process, fibers can be separated from the legume suspension and the resulting extract can be concentrated so that a syrup is produced. The legume suspension and/or the extract and/or the syrup can be homogenized and then (again) concentrated. The suspension and/or the extract and/or the syrup can be preserved, optionally after homogenization, and then (again) concentrated. The suspension, the extract and/or the syrup can, optionally after homogenization, be dried and optionally ground to produce a legume powder. In addition, the concentration in step (e1) can be carried out in several stages during the entire process.

For example, a falling film evaporator can be used for concentrating according to step (e1). The effect of dearomatization can be enhanced by concentrating the liquid extract. In the concentration step according to the invention, a dearomatization of the legume extract takes place, since the evaporation of water removes volatile odorous and flavoring substances from the legume extract. This volatilizes unwanted flavor components from the syrup.

• c1) Inaktivieren von zumindest einem Enzym, welches insbesondere ausgewählt ist aus der Gruppe, welche mindestens ein Stärke-spaltendes Enzym, insbesondere alpha-Amylase, beta-Amylase oder Pullulanase sowie Mischungen der genannten Stärke-spaltenden Enzyme, mindestens ein Glucan spaltendes Enzym, insbesondere beta-Glucanase, Protein-Desamidase, Proteasen und Phytase, Cellulasen, Hemicellulasen, Pectinasen, und Lignin abbauende Enzyme umfasst, erfolgt.

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

• c1) Inactivation of at least one enzyme, which is selected in particular from the group consisting of at least one starch-splitting enzyme, in particular alpha-amylase, beta-amylase or pullulanase and mixtures of said starch-splitting enzymes, at least one glucan-splitting enzyme, in particular beta-glucanase, protein deamidase, proteases and phytase, cellulases, hemicellulases, pectinases, and lignin-degrading enzymes.

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).

A liquid has a degree Brix (1° Brix) if it has the same density as a solution of 1 g sucrose in 100 g of an aqueous solution of sucrose. The dextrose equivalent (DE) of a polysaccharide mixture describes the percentage mass fraction of reducing sugars in the dry substance. The reducing sugars are calculated as glucose. Of the glucose enantiomers, D-glucose is the natural form. It is referred to as dextrose in food ingredients. The dextrose equivalent corresponds to the mass of glucose that would have the same reducing power per 100 g of dry substance. The DE value is a measure of how far polymer degradation has occurred, therefore products with a low DE value contain high levels of polysaccharides and low levels of low molecular weight sugars, while products with a high DE value consist mainly of low molecular weight sugars. The dextrose equivalent of starch is 0 and that of glucose is 100.
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 before or after step (e1). Step d1) Separation of the legume fiber from the legume composition, in particular from the legume suspension, 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, for example, by means of a heat exchanger or flash cooler, with the flash cooler supporting the de-aromatization by removing condensate. When concentrating, legume suspension is heated, which causes the liquid to boil and evaporate. The resulting vapor contains, among other things, highly volatile undesirable aroma components. When cooling in a flash cooler, the product is fed into a vacuum chamber. By reducing the pressure in the chamber, more of the liquid is vaporized while the remaining liquid cools. Further evaporation also removes other undesirable aroma components from the legume suspension.

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. The separation of fibers and proteins as well as any denatured proteins can also contribute to a more neutral taste, odor and aroma of the extract.

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.

• g1) Haltbarmachung der Hülsenfruchtzusammensetzung, insbesondere der Hülsenfrucht-Suspension, des erhaltenen Extrakts oder des Hülsenfrucht-Sirups, bevorzugt durch Sterilisation, Pasteurisieren und/oder UHT-Behandlung, umfasst.

The invention also offers the possibility of preserving the legume composition, in particular the suspension, the extract obtained or the syrup within the scope of the method. For this purpose it is provided that the method after step (d1) or (e1) has a step

• g1) preservation of the legume composition, in particular the legume suspension, the extract obtained or the legume syrup, preferably by sterilization, pasteurization and/or UHT treatment.

By heating, in particular UHT heating of the syrup to preserve it, a specific aroma and flavor profile can be set in the product at the same time through a selected time and temperature combination. Under optimal conditions, a neutral aroma can be achieved.

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.

nach Schritt (d1), aber vor Schritt (g1).In an advantageous embodiment of the method, the step takes place

• e1) concentrating the extract obtained after step (d1).

after step (d1) but before step (g1).

By carrying out the further step (e1) at least as a concentration of the extract obtained after step (d1), the at least two-stage concentration makes it possible to adapt the aroma profile of the legume composition under different parameters such as temperature profile and holding times. This is how you can adjust the flavor profile of the legume composition can be carried out as gently as possible for the desired flavoring substances and in a particularly efficient manner. By concentrating and subsequent heating, for example in the form of a (UHT treatment), a different odor and aroma profile can be set in the product depending on the selected time/temperature combination. With an optimal time and temperature combination, an almost neutral-tasting product can be produced. that does not have any unpleasant aroma and taste components that are sensorically perceptible to humans.

• (f1) Homogenisieren der Hülsenfruchtzusammensetzung, insbesondere Homogenisieren des nach dem Schritt (d1) und/oder (e1) erhaltenen Hülsenfruchtextrakts,

umfasst.In a development of the invention, it is provided that the method includes the further step

• (f1) homogenization of the legume composition, in particular homogenization of the legume extract obtained after step (d1) and/or (e1),

includes.

The homogenization according to step (f1) can help to 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, for example at pressures between 40 and 300 bar, as is usual for milk and milk-like drinks or milk-based products. The temperature is 4 to 95 °C.

• (d2) Trocknen der Hülsenfruchtzusammensetzung, insbesondere Trocknen der Hülsenfrucht-Suspension, des Hülsenfrucht-Extraktes oder des Hülsenfrucht-Sirups, bevorzugt bis zu einer maximalen Restfeuchte von 10 Gew.-%, bevorzugt von 5 Gew.-%, bezogen auf das Gesamtgewicht der trockenen Hülsenfruchtzusammensetzung,

vorgesehen. Durch das Trocknen kann die Hülsenfruchtzusammensetzung gemäß der Erfindung in ihrer Lagerfähigkeit verbessert werden. Je nach Wahl und Durchführung des Trocknungsverfahrens kann beim Trocknen auch eine Feinabstimmung des Aromaprofils erfolgen. Das Trocknen führt zu einem Konzentrieren der Hülsenfruchtzusammensetzung. Nach Durchführung des Schrittes d2) kann man beispielsweise bei Verwendung eines Walzentrockners die entstandenen Flakes der Hülsenfrucht als solche von der Walze entfernen und weiterverarbeiten.In a further embodiment of the method according to the invention, the step

• (d2) Drying the legume composition, in particular drying the legume suspension, the legume extract or the legume syrup, preferably down to a maximum residual moisture content of 10% by weight, preferably 5% by weight, based on the total weight of the dry legume composition,

intended. By drying, the legume composition according to the invention can be improved in storage stability. Depending on the choice and implementation of the drying process, the aroma profile can also be fine-tuned during drying. Drying tends to concentrate the legume composition. After step d2) has been carried out, for example when using a drum dryer, the resulting flakes of the legume can be removed as such from the drum and processed further.

• (e2) Vermahlen der getrockneten Hülsenfruchtzusammensetzung, insbesondere Vermahlen der Hülsenfrucht-Suspension, des Hülsenfrucht-Extraktes oder des Hülsenfrucht-Sirups, zu einem Pulver, das bevorzugt eine Partikelgröße von X_3,90 von 3 bis 500 µm aufweist.

vorgesehen. Auf diese Weise kann die Hülsenfruchtzusammensetzung in eine vielseitig einsetzbare, haltbare und leicht zu dosierende Formulierung gebracht werden.In a further embodiment of the method according to the invention, the step

• (e2) grinding the dried legume composition, in particular grinding the legume suspension, the legume extract or the legume syrup, to give a powder which preferably has a particle size of X _3.90 from 3 to 500 μm.

intended. In this way, the legume composition can be brought into a versatile, durable and easy to dose formulation.

The invention further provides a legume composition. This legume composition according to the invention is in particular a legume suspension or a legume syrup, in particular produced with a method described above without separation of fibers,
or a legume extract or a legume syrup, in particular produced by a process with separation of fibers as described above,
or a legume powder, in particular produced with a method described above including at least one drying step,
wherein the legume composition comprises essentially all components of at least one legume in which the starch present is almost completely or completely, preferably completely, hydrolysed.

The legume composition according to the invention thus consists of the components of at least one legume and optionally additional water, the legume composition containing all the components of the at least one legume, with the fibers optionally being at least partially removed, and the starch natively contained in the at least one legume being degraded to this extent that the resulting mass can be processed for the subsequent process steps. In any case, this is fulfilled if the starch hydrolyzes at least to such an extent It is certain that the iodine test no longer shows a violet color if it is carried out correctly and the corresponding visual evaluation is carried out. The iodine test then shows a yellowish to red colour. In principle, however, within the scope of the invention, the starch can also be degraded only partially, in particular for the most part, even if an iodine test then shows a slightly violet coloration of the tested material as a result. In such a case, too, the mass could be processed further, in which case its sugar spectrum would then be changed accordingly in comparison to a mass with completely degraded starch.

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

In one, in particular further, step (e1), the extract is preferably concentrated to a desired relative density. 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, 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 composition, in particular the legume suspension, the legume extract and/or the legume syrup, which is produced by the method according to steps (d1)-(g1) and, if necessary, (e1) and / or (f1) was produced for the production of a food product, in particular a beverage.

The legume composition, particularly preferably the legume extract or syrup, is very well suited, for example, 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.

It has been shown that a particularly advantageous aroma profile of the product is achieved in particular in the case of a legume composition which has been produced by the method according to the invention with the concentration step (e1). The term “flavoring component” or “flavoring substance” refers to a substance that causes and/or modifies olfactory and/or gustatory impressions. The "aroma" can thus include smell and/or taste.

The concentration step according to the invention reduces off-flavor and off-flavor in the legume composition. By concentrating, in particular, undesirable aroma components can be removed, such as isovaleraldehyde, 1-penten-3-ol, cis-3-hexenol, 1-hexanol, methional, 1-octen-3-ol and/or 4-vinyl guaiacol, which are contribute to a green, vegetable and grassy aroma, among other things.

In a first comparative experiment on this aspect, a legume suspension and a legume extract were sensorily examined before the concentration step was carried out, and a legume syrup was examined after the concentration step was carried out. For this purpose, a pea suspension was prepared with the following liquefaction conditions: 80° C. heating for 120 min. After the solids had been separated off, part of the pea extract was concentrated to form a syrup. The pea suspension, the extract and the syrup were then mixed into ready-made drinks and adjusted to the same dry matter of approx. 8% by weight so that the ready-made drinks could be compared with one another.

A sensory panel trained according to DIN EN ISO 8586 with n = 12 participants tasted and evaluated the ready-to-drink beverages according to a DFC test according to DIN 10976. The ready-to-use drink made from the legume syrup was used as a reference and the ready-to-use drinks made from the suspension and the extract were tasted. This means that the finished drink made from the syrup was also tasted as a blind sample. It was assessed whether a sensory difference between the reference ready-to-drink and the ready-to-drinks made from the suspension and the extract was perceptible. The evaluation was carried out using a 5-point scale ranging from "identical to the reference" to "completely different from the reference".

The sensory evaluation showed that the finished drink made from the suspension and from the extract differed significantly in sensory terms from the finished drink made from the syrup. In this sensory evaluation, the difference in flavor between the suspension and syrup ready-to-drink beverages was greater than that between the extract and syrup ready-to-drink beverages. Depending on the quality of the raw materials, the content of fibers and possibly also of proteins can lead to an undesirable taste in the finished beverage.

The flavor of the finished beverage from the suspension was reported to be "greener", grainier, more nutty, peaty and earthy than the reference flavor. The odor of the finished beverage from the suspension was more intense, more nutty, more roasted and "brown", more musty, and was described as more grainy than the aroma of the reference.

The aroma of the finished drink from the extract was rated as nuttier, "greener" and more bitter than the reference. In addition, the aroma of cardboard and grain was more pronounced in the finished drink made from the extract than in the syrup drink. The smell of the extract drink was described as more intense, grainy, nutty and musty.

It was thus shown that the concentration step (e1) according to the invention is important in order to achieve a removal of flavorings from the legume composition that negatively affect the aroma and smell of a finished beverage made from the legume composition, in particular from a legume syrup.

• (d2) Trocknen der Hülsenfruchtzusammensetzung, insbesondere Trocknen der Hülsenfrucht-Suspension, des Hülsenfrucht-Extraktes oder des Hülsenfrucht-Sirups, welche insbesondere nach dem oben beschriebenen Verfahren umfassend mindestens die Schritte (a), (c) und (e1) hergestellt wurde, oder des Hülsenfrucht-Extraktes, welcher insbesondere nach dem oben beschriebenen Verfahren umfassend zumindest den weiteren Schritt (d1) 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 X_3,90 von 3 µm bis 500 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 composition, in particular drying the legume suspension, the legume extract or the legume syrup, which was produced in particular according to the method described above comprising at least steps (a), (c) and (e1), or of the legume extract, which was produced in particular according to the method described above, comprising at least the further step (d1), 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 _3.90 from 3 μm to 500 μm, preferably from 10 to 200 μm, particularly preferably from 100 to 150 μm.

The legume powder produced by this method (particularly with steps (a)-(e2)) can also be called legume “flour” due to the size of its particles. 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 in step (d2) can be carried out using any drying method known to those skilled in the art that is suitable for this purpose, e.g. B. spray drying, contact drying, freeze drying. The contact drying process, for example on a roller, is preferred. After 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 or the legume powder. This drying leads to an increase in the de-aromatization of the legume powder. Typical aroma components "after legumes", in particular pea smell and aroma, are evaporated by the drying, and pleasant roasted aromas are formed during drying, which can be formed during drying depending on the drying conditions and then to a roasted and nutty taste and aroma of the invention lead legume powder.

When producing a legume syrup, the aroma of the product according to the invention is positively influenced primarily by the concentration step (e1), while when producing a legume powder with a drying step, the drying also determines the composition of the flavorings.

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 a possibility, depending on the intended use of the legume powder, of being able to adjust its texture and/or the mouthfeel for later use in a targeted manner. The preferred particle size of X _3.90 can be in the range from 3 μm to 500 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 _3.90 of 115 μm, ie 90% of all particles present or formed have an average particle size below 115 μm.

The measurement of the particle size of the powder or flour was carried out via particle size analysis using laser light diffraction. The particle size distribution was measured with a measuring device from Sympatec, type HELOS/KR Multirange with dry disperser RODOS/L, module R4 and R6 and software PAQXOS. The absolute diameter is specified as x3.90, taking into account the Heywood form factor.

The invention further provides a legume powder, which was produced in particular with the method described above according to steps (d2)-(e2), in which the starch present in the legumes used is almost completely or completely, preferably completely, hydrolyzed . In an advantageous development of the invention, the legume powder essentially comprises all components of at least one legume except for its complete native starch, ie all components of at least one legume including the enzymatic degradation products of the native starch.

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 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 aroma, has only a slight pea aroma and is characterized by a characteristic roasted and nutty profile. 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 using the sleeves according to the invention fruit powder with water and optionally with at least one other customary additive, in particular a component selected from the group comprising thickeners, stabilizers such as gellan (E418), emulsifiers such as phospholipids, in particular lecithin, vegetable oils, proteins, roughage, vegetable fibers, Flavorings and/or flavoring components such as cocoa, vanilla and/or fruit preparations, salt, acidity regulators, vitamins, minerals and sweeteners are mixed. When mixed into a drink, the powder is processed into a fine emulsion with, among other things, an edible vegetable oil, e.g. sunflower oil, rapeseed oil, coconut oil, palm oil, soybean oil, corn oil, peanut oil, linseed oil, cocoa butter, etc.

The end product is characterized by a very white and light color that is very similar to milk. The liquefaction of the starch delays or impedes the swelling and thickening of the starch and thus thickening of the entire end product, depending on the degree of hydrolysis, since the hydrolysis of the starch according to the invention delays or impedes its retrogradation, such as with wheat flour. 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.

• • Milchfrischprodukte und Sauermilchprodukte, insbesondere Milch, Buttermilch, Joghurt und saure Sahne,
• • Sahne, Rahm,
• • Milchfetterzeugnisse, insbesondere Butter,
• • Dauermilcherzeugnisse, insbesondere Milchpulver,
• • Quark, Frischkäse, Käse,
• • Käsererzeugnisse, insbesondere Schmelzkäse,
• • Säuglingsnahrung sowie Milchaustauscher in der Tiermast und für Heimtiere
• • Speiseeis
• • Milchreis, Pudding, insbesondere Grießpudding, etc.
• • Creme fraiche, Sauerrahm, Sour Cream

umfasst.In a preferred embodiment, the invention provides a food product which is a milk substitute and is selected from the group consisting of substitutes for

• • Fresh milk products and sour milk products, especially milk, buttermilk, yoghurt and sour cream,
• • cream, cream,
• • milk fat products, especially butter,
• • Long-life milk products, especially milk powder,
• • Cottage cheese, cream cheese, cheese,
• • Cheese products, especially processed cheese,
• • Baby food and milk replacers in animal fattening and for pets
• • Ice cream
• • Rice pudding, pudding, especially semolina pudding, etc.
• • Creme fraiche, sour cream, sour cream

includes.

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.

• 1: Fließschema eines Verfahrens zum Herstellen einer Hülsenfruchtsuspension in einer bevorzugten Ausführungsform der Erfindung.
• 2: Fließschema eines Verfahrens zur Herstellung eines Hülsenfrucht-Extraktes bzw. -Sirups in einer bevorzugten Ausführungsform der Erfindung.
• 3: Fließschema eines Verfahrens zur Herstellung eines Hülsenfrucht-Pulvers in einer bevorzugten Ausführungsform der Erfindung.
• 4 Fließschema eines Verfahrens zur Herstellung eines Hülsenfrucht-Pulvers in einer weiteren bevorzugten Ausführungsform der Erfindung.
• 5: Fotografien jeweils eines Getränks aus dem erfindungsgemäßen Sirup aus Erbsenmehl (links) und eines handelsüblichen Erbsengetränks (rechts).
• 6: Ergebnis eines sensorischen Profilings an einer Erbsensuspension, einem Erbsenextrakt und einem Erbsensirup, dargestellt als Diagramm.
• 7: Ergebnis eines sensorischen Profilings an einer Erbsensuspension, einem Erbsenextrakt und einem Erbsensirup, dargestellt als Netzdiagramm.

Show it:

• 1 : Flow chart of a process for preparing a legume suspension in a preferred embodiment of the invention.
• 2 : Flow chart of a process for producing a legume extract or syrup in a preferred embodiment of the invention.
• 3 : Flow chart of a process for producing a legume powder in a preferred embodiment of the invention.
• 4 Flow chart of a process for producing a legume powder in another preferred embodiment of the invention.
• 5 : Photographs of a drink made from the syrup made from pea flour according to the invention (left) and a commercially available pea drink (right).
• 6 : Result of a sensory profiling on a pea suspension, a pea extract and a pea syrup, presented as a diagram.
• 7 : Result of a sensory profiling on a pea suspension, a pea extract and a pea syrup, presented as a network diagram.

In the flow charts of 1 , 2 and 3 different variants for carrying out the method according to the invention are shown on the basis of an exemplary embodiment with regard to the process parameters.

As in 1 shown, water 51, at least one starch-splitting enzyme 52 and flour 50 of at least one legume are mixed in step (a). The temperature in the exemplary embodiment shown is in the range between 20°C and 50°C. The mixture has a dry matter content of 30% by weight. The step of mixing (a) is followed by the step of soaking (b) the mixture. For this purpose, the suspension obtained in step a) is kept at a temperature in the range between 20° C. and 50° C. for 30 minutes in the exemplary embodiment shown.

A heat treatment (c) of the slurry is then carried out. In the exemplary embodiment shown, the soaked slurry is first heated to a target temperature of 90° C. and maintained at this temperature for a period of 120 minutes. This leads to liquefaction, in that the starch contained in the legume meal 50 is hydrolyzed. A legume suspension 1 is formed. A starch test is carried out on the legume suspension 1 . If the starch test shows, within the usual tolerances, that no more starch can be detected, the method according to the invention is continued at least with step (e1) of concentrating the legume composition, here the legume suspension 1. This is referred to below 2 in more detail.

Subsequent to process step (c) of the heat treatment including the liquefaction, the process according to the invention is only continued if the starch is at least almost completely hydrolyzed. If the strength test after heat treatment (c) does not give a negative result, the heat treatment is extended. In the embodiment shown in 1 For this purpose, if the starch test is not negative, the legume suspension 1 is returned to the liquefaction step and is then kept at the temperature of 90° C., for example for a further 120 minutes. The duration and temperature of such a further heat treatment can be determined within the scope of the method according to the invention by a person skilled in the art for the respective product within the scope of "trial and error" tests.

If the starch test to control the degradation of starch by hydrolysis in the legume suspension according to step (c) is negative, the process continues. This in 2 The flow chart shown shows various options for this.

After the negative starch test, in the simplest case, the legume suspension 1 can be fed to the concentration step (e1) according to the branch shown in the figure on the left. Concentrating the legume suspension 1 results in a concentrated legume suspension 10. The method according to the invention can thus be ended in the simplest case.

In a further development of the method, step (d1) of separating legume fibers 20 from the legume suspension 1 can take place after a negative starch test. The temperature during separation can be between 85° C. and 90° C. and can be carried out, for example, in a centrifuge under 3500 g. The legume suspension 1 is separated into a legume extract 2 and legume fiber 20 by the separation step.

The legume extract 2 is then sent for further processing. In the above the in the figure in 2 In the branch shown on the far right for the implementation options of the method according to the invention, the extract 2 is preserved by pasteurization at 95° C. for three minutes with subsequent storage, the storage temperature range being below -8° C. If the pasteurization is carried out with the removal of steam escaping from the heated legume extract, the preservation according to step (g1) also includes a concentration of the extract. With the preservation and storage of the legume extract 2, the implementation of the method according to the invention is completed according to this embodiment.

For all embodiments within the scope of the method according to the invention, the legume composition can be homogenized in a step (f1) before the step (g1) of preservation is carried out. The method according to the invention can also be concluded with the homogenization step (f1) if the preservation according to step (g1) can be dispensed with, at least initially.

According to the flow chart in 2 In the variant shown centrally for carrying out the method according to the invention, the extract 2 is concentrated after the separation step (d1) in method step (e1). In the exemplary embodiment shown, the concentration step serves to achieve a density of 33° Brix to 36° Brix; the concentrated extract is referred to as legume syrup 3 . With the receipt of the legume syrup 3, the method according to the invention can be ended.

However, the syrup 3 can also be subjected to the step (g1) of preservation and subsequent storage, it being possible for a homogenization according to step (f1) to be carried out before preservation. Likewise, the concentrated legume suspension 10 can be preserved and then stored.

In 3 a flow chart with further variants for the continuation of the method according to the invention based on the legume suspension 1 after a negative starch test or based on the legume extract 2 or the legume syrup 3 is shown. These legume compositions 1; 2; 3 can be fed to a drying step (d2) either directly or after going through further process steps, such as in particular concentration after step (e1) and/or homogenization after step (f1). The embodiment with further processing steps before drying is shown in FIG 3 illustrated by the branch shown with a dashed line before the drying step. The direct supply of legume extract 2, legume suspension 1 or legume syrup 3 to the drying step is shown with a solid line.

During the drying step (d2), the legume composition in the example shown is drum-dried to a maximum residual moisture content of 5% by weight. A legume powder 4 is produced by drying. With the receipt of the legume powder 4, the method according to the invention can be completed.

In the context of the invention, spray drying is particularly suitable for drying. The jet pressure is the pressure that has to be applied when atomizing the product. The process is carried out at an inlet air temperature in the range from 150° C. to 250° C., preferably in the range from 150° C. to 220° C., particularly preferably in the range from 180° C. to 220° C. The exhaust air temperature is in the range from 60°C to 120°C, preferably in the range from 80°C to 110°C, particularly preferably in the range from 95°C to 105°C. The atomization can be carried out using a rotary atomizer, high-pressure atomizer, 2-component atomizer or ultrasonic atomizer.
Within the scope of the invention, a spray dryer can be used either with or without an integrated fluidized bed. Likewise, within the scope of the invention, a spray dryer can be equipped with or without an external fluidized bed.

On the other hand, roller drying is particularly suitable for drying within the scope of the invention. It is possible to work at a roll temperature in the range from 120° C. to 220° C., preferably in the range from 140° C. to 200° C., particularly preferably from 160° C. to 180° C. Speeds of the roller can be selected in the range from 1 to 25 rpm, preferably in the range from 5 to 20 rpm, particularly preferably in the range from 10 to 15 rpm. Single-roller dryers with and without application rollers as well as double-roller dryers can be considered as roller types, whereby the product can be applied alternatively from above or via a bottom sump. Alternatively, vacuum drum dryers can be used.

After drying, the dried legume composition 1; 2; 3 can be formulated specifically with regard to the particle size distribution. A grinding step (e2) can be carried out for this. The grinding results in a legume powder with a particle size distribution in which X _3.90 is 115 μm in the exemplary embodiment shown. The legume powder can optionally be preserved in a step (g1) by sterilizing, for example, at 141° C. for a period of 4 seconds or by pasteurizing, for example at 95° C. for a period of 3 minutes. The latter variant is in 3 drawn. The product can be stored at room temperature. The term "room temperature" means a temperature range of 18°C to 22°C.

In 4 a further embodiment of the method according to the invention is shown. The starting point is a concentrated legume suspension 10. If the starch test is negative, the concentrated legume suspension 10 is optionally preserved before drying in a step (g1) by sterilizing, for example, at 141° C. for a period of 4 seconds or by pasteurizing, for example, at 95° C duration of 3 minutes. In the drying step (d2), the concentrated legume suspension 10 in the example shown is brought to a maximum residual moisture content of 5% by weight as described above b. After drying, the dried concentrated legume suspension 10 can be tailored in terms of particle size distribution. A grinding step (e2) can be carried out for this. The grinding results in a legume powder with a particle size distribution in which d _3.90 is 115 μm in the exemplary embodiment shown. The legume powder can be stored in this way.

The legume powder 4 can optionally be preserved, for example by pasteurization at 95° C. for a period of three minutes in a step (g1). The legume powder can then be stored at room temperature. With the receipt of the legume powder after an optional grinding step (e2) and/or an optional preservation step (g1), the implementation of the method according to the invention is complete.

The production of a food product 6 with a legume composition according to the invention or according to the method according to the invention is described in more detail on the basis of the following exemplary embodiments. The exemplary embodiments relate to peas as legumes. Additionally or alternatively, legumes selected from the group consisting of peas, chickpeas, lentils, beans, soybeans, lupins, peanuts, vetch peas or mixtures thereof can be used within the scope of exemplary embodiments according to the invention for a food product.

Examples:

Example 1:

Commercially available pea flour and water were mixed in a ratio of 1:2 to produce a pea suspension. A flour of yellow peas with a particle size below 500 micrometers according to sieve analysis of 90% of all particles was used. 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, after the liquefaction, the pea fibers were separated from the pea suspension using a decanter to obtain a pea extract. After separation, the extract was concentrated to about 36 °Brix to a syrup in a falling film evaporator. During concentration, additional volatile, undesirable flavor and odor components are volatilized from the syrup. 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). For this purpose, the rice syrup from Döhler GmbH with a dextrose equivalent of 62DE and a dry matter content of 80% was used. Table 1: Pea drink 1 grams Pea Syrup 63 sunflower oil 30 rice syrup 25 Salt 0.65 Gellan powder (E418) 0.35 Water 881

The obtained pea drink 1 is more neutral in flavor and white in color and has a pleasant mouthfeel similar to milk. In the figure in 5 a photo of a pea drink 1 made from the syrup according to the invention (left) is shown in comparison to a commercially available pea drink (right). The commercially available pea drink was the "Vly Original" pea drink, which was purchased in spring 2020. As can be seen from the photo, the drink made from the syrup according to the invention is significantly lighter than the drink made from the commercially available pea drink. Color measurements showed that the “pea drink 1” according to the invention is lighter than the commercial pea drink by the difference delta L=10.55. The difference "Delta L" describes the difference in brightness between two samples when measured in the Lab color space.

In order to show that concentration removes various undesirable aroma components from the extract, the volatile phase removed during concentration, the so-called condensate, was sensorily evaluated. The pea suspension required for this was produced at a liquefaction temperature of 90°C for 120 minutes. The condensate of this suspension was perceived olfactory as gummy, earthy, pea-like, vegetable-like and musty.

In a duplicate determination, an aroma profile of the pea condensate from the concentration step was determined. To prepare the sample, the condensate was concentrated using SPE (solid phase extraction) and the aroma profile was determined using GC-MS (gas chromatography mass spectrometer). The table below summarizes the key components that were present in the condensate and would have a negative sensory impact on the product. aroma component sensory perception 1-pentene-3-ol green, vegetable cis-3-hexenol green grass 1-hexanol green, alcohol methional potato, vegetables 1-octene-3-ol Mushroom, green, earthy 4-Vinyl Guaiacol Smoky, spicy isovaleraldehydes Fruity, green, cocoa hexanal Green, grassy

The components listed in the table above are primarily characterized by a vegetable, green, peaty and grassy note. Butanal, isobutanal, valeraldehyde and hexanal were also detected in the condensate, which, depending on the concentration, can intensify the pea and vegetable aroma. Hexanal is also considered in the literature as one of the key components that can lead to a green note. The components 1-octene-3-ol and methional are very potent substances and have a major impact on the aroma impression of the extract. The presence of these components in the condensate confirms that the concentration according to step (e1) removes undesirable flavorings (including pea-like flavoring component) from the extract, resulting in a more neutral syrup.

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 this preheated aqueous solution of alpha-amlyase 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. No concentration step (e1) was carried out.

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. In a mill (eg impact mill), the dried pea suspension was ground to a fine powder with a particle size of X _3.90 = 115 µm, resulting in good solubility of the powder in water and a pleasant, smooth finish Mouthfeel of the mixed finished drink. The 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 2 grams Pea Powder 26 sunflower oil 30 rice syrup 25 Salt 0.65 Gellan powder (E418) 0.35 Water 918

Pea drink 2, which with a 2.6% by weight dosage of 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 drink and a dietary fiber content of 0.3 g/ 100 g finished drink. The protein content was determined in a Dumas protein analysis. Dietary fiber content was measured by gravimetric LC-RI after enzymatic preparation.

The aroma of pea drink 2 differs from that of pea drink 1. While the aroma of ready drink 1 from the pea syrup was very neutral, the aroma of ready drink 2 from the powder obtained from the pea suspension is characterized by a roasted, nutty flavor Grade. The roller drying creates roasted aromas that can mask unpleasant aroma and taste components.

A sensory profiling of a pea suspension, a pea extract and a pea syrup was carried out to show that the concentration and, if necessary, the separation of legume fibers and possible legume proteins removes unwanted aroma components from the legume extract. The pea suspension was prepared at a liquefaction temperature of 80°C for 120 min. After separating the solids, the extract was concentrated to a syrup. This had a dry matter content of about 38% by weight.

The sensory profiling was carried out according to DIN EN ISO 13299 with n = 10 trained panelists in duplicate. The samples were diluted with water to a suspension with a dry matter content of 7% by weight and brought to room temperature before profiling was carried out. The samples were rated according to 14 "attributes" using a 7-point scale (from "not perceptible" to "very strong"). The term "attribute" refers to properties of the samples that can be perceived by the senses in the form of smell and aroma, taste and mouthfeel. In order to determine whether there are significant differences (significance level α=0.05) between the products in the queried attributes, an analysis of variance followed by a post hoc test (Duncan test) was carried out. The following attributes were used:

In the diagrams of 6 and 7 the results of sensory profiling are presented graphically. In it, the abbreviation "Sm" means "smell", the abbreviation "Fl" means "aroma", the abbreviation "Ta" refers to "basic taste" and the abbreviation "Mf" refers to "mouthfeel".

In 6 the specific attributes are presented on a scale ranging from 0 to 4 in descending order of the attributes. Only significant aroma (Fl), basic taste (Ta) and mouthfeel (Mf) attributes are shown. In 6 the attributes for the suspension are plotted on the left with black dots, the attributes for the extract are plotted in the middle with hatched dots, and the attributes for the syrup are plotted on the right with dotted symbols, each in relation to the scale from 0 to 4.

In 7 A trellis diagram is presented to provide an overview of the sensory impression, which was determined on a 7-point scale. In 7 shows the enlarged view of the scale range 0 to 4. The sensory analysis showed that the pea suspension, pea extract and pea syrup differ significantly in smell. The pea suspension has a significantly greener pea odor and a more earthy and musty odor than the remaining samples. The overall olfactory impression of the suspension was significantly more intense than that of the extract and the syrup. A stronger odor of green peas was detected in the extract compared to the syrup. The syrup was therefore significantly the most neutral in the overall impression.

The milky, neutral odor was significantly strongest in the syrup, which makes it clear that concentrating the legume suspension, examined here as a pea suspension, leads to a reduction in unpleasant odor and aroma components by step (e1) according to the invention.

The aroma, the basic taste and the mouthfeel of the pea suspension, the pea extract and the pea syrup were also evaluated in the sensory examination. The pea extract and pea syrup were significantly less bitter and more sweet than the pea suspension. In addition, the green pea aroma, cooking pea aroma and the earthy and musty aroma were significantly weaker in the extract and syrup than in the pea suspension. It also became clear that the pea aroma and the musty and earthy aroma were less pronounced in the syrup than in the extract. The syrup was also described as milkier and more neutral compared to the extract.

The differences in aroma between the extract and the syrup were assessed as not significant in the sensory assessment. However, it must be noted here that a difference can still be observed and that the extent of the difference between extract and syrup depends heavily on the quality of the raw materials. It has been shown that, in the case of a raw material with a pronounced pea aroma, the concentration by the step (e1) according to the invention allows the removal of the unpleasant aroma and the unpleasant taste and smell from the extract in a significant amount and to produce a neutral product through the dearomatization effect.

The investigation also shows that the separation of solids also contributes to a reduction in undesirable aroma components. In order to obtain an optimally pleasant aroma in the end product, it is therefore advantageous to combine several process steps. The selection of the liquefaction conditions, the separation of the solids and, above all, the concentration contribute to a reduction in undesirable odor and aroma components in the syrup. The concentration also leads to a significantly better mouthfeel. In the diluted suspension and in the extract, the mouthfeel was significantly more powdery.

It is obvious to the person skilled in the art that the invention is not limited to the examples described above, but rather can be varied in many ways. In particular, the features of the individually illustrated examples can also be combined with one another or exchanged for one another.

Reference List

1

legume suspension

10

concentrated legume suspension

2

legume extract

20

legume fiber

3

legume syrup

4

legume powder

50

legume flour

51

enzyme

52

Water

6

Food product, in particular milk substitute 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 [0003]
• WO 2019122499 [0004]

Claims (10)

legume composition, namely legume suspension (1; 10), or legume extract (2), or legume syrup (3), or legume powder (4), comprising substantially all of the components of at least one legume in which the starch present is almost completely or completely, preferably completely, hydrolysed, the legume composition having a dextrose equivalent in the range from 12 to 95. composition of legumes claim 1 , characterized in that the legume composition is a legume suspension (1; 10), produced by a method with the following steps (a) mixing water (51) and legumes in the form of whole fruits of at least one legume and/or as flour (50). a legume to obtain a slurry, (b) optionally maintaining the slurry obtained in step (a) at 10 to 60 °C for 10 to 60 min and/or optionally wet milling the slurry, and (c) heat treating the slurry at 85 to 90°C for 80 min to 180 min to obtain a legume composition in the form of a legume suspension (1), in which starch is almost completely or completely, preferably completely, hydrolyzed and which has a dextrose equivalent in the range from 12 to 95, with before and/or or in step c), in particular in step a), at least one starch-splitting enzyme (52) is mixed with water and pulses, the Ve The method comprises the further step (e1) of concentrating the legume composition. composition of legumes claim 1 , characterized in that the legume composition is a legume extract (2), produced by a method with the following steps (a) mixing water (51) and legumes in the form of whole fruits of at least one legume and/or as flour (50) of at least one legume to obtain a slurry, (b) optionally maintaining the slurry obtained in step (a) at 10 to 60°C for 10 to 60 min and/or optionally wet milling the slurry, and (c) heat treating the slurry at 85 to 90° C for 80 min to 180 min to obtain a legume composition in the form of a legume suspension (1), in which starch is almost completely or completely, preferably completely, hydrolyzed and which has a dextrose equivalent in the range from 12 to 95, with before and / or in Step c), in particular in step a), at least one starch-splitting enzyme (52) is mixed with water and legumes, the method the further steps (d1) separating the legume fiber (20) from the legume composition, (e1) concentrating the legume composition. composition of legumes claim 1 , characterized in that the legume composition is a legume syrup (3), produced by a method with the following steps (a) mixing water (51) and legumes in the form of whole fruits of at least one legume and/or as flour (50) of at least one legume to obtain a slurry, (b) optionally maintaining the slurry obtained in step (a) at 10 to 60°C for 10 to 60 min and/or optionally wet milling the slurry, and (c) heat treating the slurry at 85 to 90° C for 80 min to 180 min to obtain a legume composition in the form of a legume suspension (1), in which starch is almost completely or completely, preferably completely, hydrolyzed and which has a dextrose equivalent in the range from 12 to 95, with before and / or in Step c), in particular in step a), at least one starch-splitting enzyme (52) is mixed with water and legumes, the method di e further steps (d1) separating the legume fiber (20) from the legume composition, (e1) concentrating the legume composition and step (e1) is at least also carried out as concentrating the extract (2) obtained after step (d1). composition of legumes claim 1 , characterized in that the legume composition is a legume powder (4), produced by a method with the following steps (a) mixing water (51) and legumes in the form of whole fruits of at least one legume and/or as flour (50) of at least one legume to obtain a slurry, (b) optionally maintaining the slurry obtained in step (a) at 10 to 60°C for 10 to 60 min and/or optional wet milling of the slurry, and (c) heat treatment of the slurry at 85 to 90°C for 80 min to 180 min to obtain a legume composition in the form of a legume suspension (1) in which starch is almost completely or completely, preferably completely, is hydrolyzed and which has a dextrose equivalent in the range from 12 to 95, wherein before and / or in step c), in particular in step a), at least one starch-splitting enzyme (52) is mixed with water and legumes, the method the further steps (d2) drying the legume composition, in particular drying the legume suspension (1; 10), the legume extract (2) or the legume syrup (3), preferably to a maximum residual moisture content of 10% by weight, preferably from 5% by weight based on the total weight of the dry legume composition, (e1) concentrating the legume composition. Legume composition (1; 2; 3; 4) according to any one of the preceding claims, consisting of the components of at least one legume and optionally additional water (51), wherein the legume composition contains all the components of the at least one legume, wherein optionally the fibers (20) are at least partially removed, and wherein the starch contained natively in the at least one legume is at least 99% by weight hydrolyzed, such that the legume composition has a dextrose equivalent in the range from 12 to 95. Legume composition (1; 2; 3; 4) according to one of the preceding claims, characterized in that the proportion of legume in the legume composition 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 composition, wherein the legume composition is a legume suspension or a legume extract or a legume syrup. Legume composition (1; 10; 2; 3; 4) according to any one of the preceding claims, characterized in that it has a dextrose equivalent in the range 28-32, more preferably in the range 25-30. Food product (6), in particular a beverage, containing at least one legume composition (1; 2; 3; 4) according to any one of the preceding claims. food product (6) after claim 9 , characterized in that it is a milk substitute product and selected from the group which substitute products for fresh milk products and sour milk products, in particular milk, buttermilk, yoghurt and sour cream, cream, cream, milk fat products, in particular butter, long-life milk products, in particular powdered milk, quark, cream cheese, Cheese, cheese products, in particular processed cheese, baby food and milk replacers for fattening animals and for pets, ice cream, rice pudding, pudding, in particular semolina pudding, creme fraiche, sour cream and sour cream.

Images