EP4090163A1

EP4090163A1 - Process for producing a high-pressure treated plant seed base product, and plant seed base product

Info

Publication number: EP4090163A1
Application number: EP21700517.2A
Authority: EP
Inventors: Mike Richter; Astrid SCHÖNBERGER; Daniel Bonerz; Julian ASCHOFF
Original assignee: Doehler GmbH
Current assignee: Doehler GmbH
Priority date: 2020-01-14
Filing date: 2021-01-11
Publication date: 2022-11-23
Also published as: WO2021144005A1; US20230094378A1; WO2021144208A1

Abstract

In order to provide a basis for milk substitute products from plant seeds which leave a silky sensation in the mouth comparable to that of a corresponding product from animal milk, the invention devises a method with the following steps: a) steeping plant seed feedstock in water, and b) high-pressure homogenizing the liquefied plant seed feedstock at a pressure of at least 800 bar, preferably at least 1000 bar, most preferred at least 2000 bar.

Description

Method of manufacturing a high pressure treated herbal seed base product and herbal

Seed base product

The invention relates to a method for producing a vegetable seed base product according to claim 1 and a vegetable seed base product according to claim 13.

Plant-based milk substitutes are becoming increasingly important for modern nutrition. These are products which, in terms of taste and application properties, come as close as possible to products based on animal milk, in particular cow's milk, but which do not contain any ingredients of animal origin. Such products are in demand from lactose or milk protein allergy sufferers as well as from people who follow a vegetarian or vegan diet.

As so-called "dairy alternatives" or

Milk substitute products were therefore developed on a plant-based basis. One possible starting product for plant-based milk substitute products are seeds, in particular cereals and seeds. "Seeds" are tissue structures of the seed plants and consist of a seed coat, the seedling and, in the case of some seed plants, a nutrient tissue, the endosperm or perisperm.

The fruits of sweet grasses, which are used to feed humans and animals, are referred to as "cereals" or "grain". These fruits consist of the endosperm as the endosperm, the seedling, and the shell, which consists of the seed coat and pericarp, as well as the between The aleurone layer is built up on the endosperm and peel. For example, wheat, rye, oats, barley, triticale - a cross between wheat and rye - corn, rice, millet and bamboo seeds are among the grains. The endosperm mainly contains starch. The seedling contains fat and the aleurone layer contains protein, and the endosperm also contains protein.

After harvesting, the cereal fruits are separated from the mown plants by threshing, whereby in some varieties the awns and husks that have grown together with the skin still remain on the grain. When processing the threshed grain into flour, the shell is often removed as completely as possible and separated as bran.

"Whole grain" is used to describe cereal fruits from which only awns and husks have been removed after harvesting, which means that they still completely contain the peel.

In the context of the present application, the term "whole grain" according to the European whole-grain definition developed in the context of the EU research project "HEALTHGRAIN" means whole, ground, ground or flaked grains after the inedible parts such as husks and pods have been removed . The main components of the anatomical structure of a grain, namely the starchy endosperm, the seedling and the shell, are present in whole grain in the same proportion as in the whole grain. Whole grains can be crushed into fragments of different sizes to make grist, groats or flour. Another variant made from whole grain through mechanical processing are flakes. Whole meal, groats, flour or flakes can also be prepared from seeds.

From a nutritional point of view, the use of all the components of seeds, especially whole grains or whole seeds, for milk substitute products is desirable, since components of whole grains such as antioxidants, fiber and secondary plant substances with anti-inflammatory effects are associated with a positive effect on humans.

WO 00/65930 describes a process in which oat bran or wholegrain oat flakes are suspended in water to a dry matter content of 1% to 35%, the suspension obtained being heat-treated at 50 ° C. to 95 ° C. for 10 to 60 minutes. This is followed by wet grinding and mechanical homogenization at a temperature of 50 ° C. to 95 ° C. and a pressure in the range from 80 to 250 bar in order to produce a creamy emulsion.

However, the bran in milk substitute products has been shown to cause a rough mouthfeel. Milk substitute products with the nutritional benefits of whole grain are therefore not accepted by the consumer.

It is therefore an object of the invention to provide a plant-based base for milk substitute products which has a smooth mouthfeel in the area of the corresponding product made from animal milk. Furthermore, it is an object of the invention to provide a product to create, which contains as many components of the whole seed, especially whole grain, as possible.

The invention achieves these objects in a surprisingly simple manner with a method according to claim 1 and a whole grain base product according to claim 10.

The invention provides a method for producing a vegetable seed base product with the following steps: a) Soaking vegetable seed starting material in water, wherein the vegetable seed starting material comprises at least seeds selected from the group comprising cereals, pseudograins, seeds and mixtures of these seeds b) High-pressure homogenization of the vegetable seed starting material, which has been liquefied, in particular by soaking, at a pressure of at least 800 bar, preferably at least 1000 bar, particularly preferably at least 2000 bar, with no components of the seeds used being removed.

The vegetable seed starting material can be provided in the context of the invention in the form of flour, meal, groats and / or flakes. Furthermore, within the scope of the invention, a combination of chemically and / or enzymatically treated starch with husks and / or bran can be used as the vegetable seed starting material. Another possibility to use the plant seed material in the To provide the scope of the invention is the use of whole grains.

In an advantageous development of the method, before step b) there is a step bl) liquefying the mixture from step a) to produce a liquefied vegetable seed starting material.

Liquefaction takes place under the action of enzymes on the plant seed raw material. Depending on the type of plant seed raw material used, the enzymes that the raw material brings with it are sufficient. In the context of the invention, enzymes can also be added; this is explained further below. Liquefaction takes place after the enzymes have acted. The total fiber content is reduced by at least 5%, preferably by at least 7%, particularly preferably by at least 10% compared to the seed raw material. In an advantageous further development, heating takes place at the beginning in order to gelatinize any starch and make it more accessible to the enzymes close.

In this way, depending on the starting material used, the high-pressure homogenization can be carried out more easily, since the liquefaction can lower the viscosity and / or improve the homogeneity of the fluid supplied to the high-pressure homogenization.

The high-pressure homogenization of the, in particular liquefied, vegetable A high-pressure treated herbal seed base product is produced from the seed starting material. This allows a wide range of applications, especially as a substitute for milk products such as drinking milk, drinking yoghurt and yoghurt.

The invention thus provides, on the basis of seeds and water alone, with a one-step process, a plant-based seed base product which can comprise all components provided with the seeds used or their degradation products. These components, such as starch, fats or proteins, may have been at least partially broken down.

Thus, within the scope of the invention, the

Product properties adjusted, such as the mouthfeel, the taste and / or the flow behavior of the vegetable seed base product.

In a preferred embodiment of the invention, however, no components of the seed used are removed, for example by separating them from shell components by centrifugation or by dissolving them and then discarding them. By using the soaking water as a product component, the invention preserves all water-soluble constituents of the entire seed that go into solution during soaking in the product. The invention manages without the addition of stabilizing auxiliaries.

Liquefaction is accompanied by the breakdown of starch molecules and the viscosity is reduced compared to the mash. In an advantageous development of the method according to the invention, before step a) a step al) is added at least one enzyme, in particular at least one amylase and / or at least one lipase and / or at least one beta glucanase and / or at least one protease and / or at least a cellulase.

By adding enzymes, individual components of the plant seed raw material can be broken down in order to specifically change the composition of the product based on the components of the seed. For example, an at least partial breakdown of the starch present in sugar can take place in order to produce taste and / or texture. The use of at least one cellulase is helpful, especially with some oil seeds.

In an advantageous embodiment of the invention, at least one enzyme acts which has a hydrolytic activity towards dietary fiber, preferably a hydrolytic activity of at least 5%, particularly preferably a hydrolytic activity of at least 7% and very particularly preferably a hydrolytic activity of at least 10%. This can be at least one seed enzyme, the effect of which starts in connection with the soaking, and / or at least one added enzyme.

In a further development of the method according to the invention, to optimize the enzyme treatment in the context of step a1), a pH adjustment, in particular by adding an acid or an alkali, for example to values in the range from pH 4 to pH 9.

If the action of the enzymes and / or a negative influence, for example on the taste and / or the flow properties, is to be prevented, a further development of the method according to the invention provides that before step b) a step b2) inactivating at least one enzyme, which in particular is selected is from the group comprising amylases, lipases, beta glucanases, cellulases and proteases. The sequence of steps bl) and b2) before step b) can be selected by the person skilled in the art in a suitable manner depending on the circumstances of the specific application.

For inactivating at least one enzyme, the invention provides, in a further development, two possibilities which can be combined with one another by heating and / or by changing the pH value. Inactivation can be achieved by heating, in particular, if the addition of acid and / or alkali to the product is undesirable. If high temperatures have to be avoided as much as possible over a longer period of time, at least one enzyme can be inactivated with acidification and subsequent neutralization.

In the context of the invention, inactivation is possible in a wide temperature range and over different periods of time, so that further process parameters for adapting the method to the respective application to provide. Inactivation can take place at temperatures in the range up to 150 ° C., for example by purely thermal inactivation at temperatures in the range between 120 ° C. and 150 ° C. and / or at a temperature of at most 100 ° C., preferably at a temperature of at most 95 ° C and in particular over a period of up to one hour, preferably over a period of up to 30 minutes, preferably of up to 10 minutes, particularly preferably of up to 5 minutes.

For inactivation by changing the pH, a pH in the range from 3 to 5, preferably in the range from 3.5 to 4.5, particularly preferably in the range from 3, can be used within the scope of the invention, in particular before heating. 9 to 4.1 can be set.

For inactivation by changing the pH, a pH in the range from 6 to 8, preferably in the range from 6.5 to 7.1, particularly preferably in the range from 6, can be used within the scope of the invention, in particular after heating. 7 to 7 can be set.

In an advantageous development of the method according to the invention, it is provided that before step b) a step bll) comminution of the vegetable seed raw material and / or a step blll) comminution of the liquefied vegetable seed raw material he follows.

The comminution according to steps bll) and / or blll) can be carried out, for example, with a rotor-stator dispersing device, in particular a cutting mill. A "Turrax" used inline has proven to be particularly suitable. Comminution is also possible via high-pressure treatment, which is carried out at significantly lower pressures than the actual high-pressure homogenization, for example at pressures of up to 300 bar.

The comminution in accordance with step blll) can be carried out in addition to or as an alternative to the optional comminution in accordance with step bll). Especially when using flakes as vegetable seed or starting material, the optional comminution is helpful in the method according to the invention, in particular to be able to adapt the flowability of the (liquefied) starting material to the respective requirements of the process.

The invention also offers the possibility of making the high-pressure-treated vegetable seed base product durable within the scope of the method. For this purpose, it is provided that after step b) a step c) keeping the high-pressure treated vegetable seed base product hot, in particular at a temperature in the range from 60 ° C to 140 ° C, preferably in the range from 65 ° C to 95 ° C, particularly preferably at a Temperature of 70 ° C, and in particular over a period of up to 50 minutes, preferably over a period of up to 20 minutes to 40 minutes, particularly preferably over a period of up to 45 seconds, particularly preferably over a period of up to 10 seconds, very particularly preferred takes place over a period of up to 5 seconds, particularly preferably up to 4.6 seconds.

The person skilled in the art will choose the parameters temperature and holding time in coordination with one another. For example, at a temperature in the range from 130 ° C. to 140 ° C., holding times of a few seconds are sufficient to achieve sterilization. Longer holding times are used at lower temperatures. At some point the temperature is so low that sterilization is no longer possible, only pasteurization. For example, only one pasteurization is possible for 45 seconds at 95 ° C. At 65 ° C, adequate pasteurization can be achieved with hold times ranging from about 20 to about 40 minutes.

The invention further provides a vegetable seed base product which is produced in particular using a method described above, comprising essentially all components of at least one plant seed, in particular a whole grain cereal, with a volume density distribution of the particles of the vegetable seed base product in which d3.97 a maximum of 130 Micrometers, preferably a maximum of 120 micrometers.

The herbal seed base product according to the invention is with high pressure, in particular with so-called "ultra high pressure" (English "ultra high pressure"). This achieves according to the invention that a proportion of 97% of the volume of the particles present in the vegetable seed base product are taken up by those particles which are smaller than 130 micrometers, preferably smaller than 120 micrometers. Vice versa Expressed within the scope of the invention, therefore, only 3% of the volume of the particles in the vegetable seed base product is greater than 120 micrometers. Thus, the invention advantageously creates a vegetable seed base product with a smooth mouthfeel and can thus overcome the disadvantage of known products with a rough mouthfeel.

In a further development of the invention, the vegetable seed base product according to the invention can have a proportion of vegetable seeds in the vegetable seed base product of up to 60% by weight, preferably up to 50% by weight, particularly preferably up to 35% by weight, particularly preferably up to 20% by weight % By weight, in particular up to 15% by weight. With the choice of the proportion of vegetable seeds over a wide range, the invention offers a possibility, depending on the cereals and / or seeds used, for the vegetable

Seed starting material and / or intended use of the basic product to be able to adjust its taste, texture and / or mouthfeel or its flow properties in a targeted manner.

The inventors are not aware of any fundamental restrictions on the starting material for the vegetable seed base product according to the invention, so that in principle any type of seed, in particular any grain and / or any pseudo-grain and / or any seed, for example oilseed, can be used within the scope of the invention. It Mixtures of different seeds can also be used. For example, it is provided that the vegetable seed base product has at least seeds which are selected from the group which includes cereals, in particular wheat, rye, oats, barley, triticale,

Corn, rice, millet and bamboo, pseudograins, in particular buckwheat, quinoa, chia and amaranth, and seeds, in particular oil seeds and legumes, and mixtures of these seeds.

By selecting and combining the seeds, for example, the nutrient profile and / or the taste of the plant-based seed base product according to the invention can be adapted to the respective requirements for the application.

The invention thus also enables the use of a vegetable seed base product produced by a method described above as a food or as an additive to a food, which is selected in particular from the group consisting of alternatives to milk and milk products, drinks, drinking milk, milkshakes, drinking yogurt, yogurt and Includes ice cream preparations.

The invention is explained in more detail below with reference to the accompanying figures and exemplary embodiments.

Show it:

Figure 1 is a flow chart of a method for producing a vegetable seed base product according to a first embodiment of the invention, FIG. 2 shows a flow diagram of a further development of the method shown in FIG. 1 for producing a vegetable seed base product,

FIG. 3 shows a flow diagram of a further development of the method for producing a vegetable seed base product with enzyme inactivation prior to high-pressure homogenization by changing the pH value and heating,

FIG. 4 shows a flow diagram of a further development of the method for producing a vegetable seed base product with enzyme inactivation prior to high-pressure homogenization by heating,

FIG. 5 shows a flow diagram of a further development of the method for producing a plant-based seed base product with comminution of the plant-based seed starting material and / or the liquefied plant-based seed starting material,

FIG. 6 shows a flow chart of a further development of the method for producing a vegetable seed base product with preservation of the vegetable seed base product by keeping it hot,

FIG. 7 shows a flow chart of a further development of the method for producing a vegetable seed base product with preservation of the vegetable seed base product in a further embodiment of the invention, FIG. 8 photographs of samples of a whole grain oat base material with a dry matter content of 15% by weight after ultra-high pressure treatment at various pressures and

FIG. 9 photographs of samples of a whole grain oat base material with a dry matter content of 15% by weight after ultra-high pressure treatment at various pressures and cooled short-term storage.

In FIG. 1, the basic scheme of the method according to the invention for producing a vegetable seed base product is shown with the further development that the starting material mixture is heated before the high-pressure homogenization to produce a liquefied vegetable seed starting material. This heating for liquefaction is an optional step of the method according to the invention. FIGS. 2 to 7 illustrate further developments of the method shown in FIG. These developments can be integrated individually or in combination with one another or all of them in the method shown in FIG.

The designations of the method steps according to the basic scheme are outlined in the attached figures with thicker lines than the method steps according to the developments. According to the basic scheme of the method according to the invention shown in FIG. 1, water and vegetable seed starting material are provided and mixed with one another with heating. Mixing is done to make a mash. This step can also be referred to as mashing. In the exemplary embodiment shown, four parts of water were mixed with one part of the vegetable seed starting material. In the simplest case, mixing can be carried out by stirring in a kettle oatmeal used as vegetable seed starting material. In the context of the invention, oat flakes can additionally or alternatively be used. Further possibilities of providing the vegetable seed material in the context of the invention are the use of whole grains and other cereal flours and / or flakes and the use of a combination from chemically and / or enzymatically treated starch with peel and / or bran Depending on the available starting material and depending on the specific application, the skilled person can choose or compile the plant seed starting material used.

In the exemplary embodiment shown, the mash has a dry matter of 17.6% by weight and is heated to a temperature of 50.degree.

After the heating, the soaking of the vegetable seed raw material begins in water. Over a holding time selected by a person skilled in the art, the vegetable seed raw material swells and absorbs water in the process. In the exemplary embodiment shown in FIG. 1, the swollen vegetable seed starting material is heated to a temperature of 80 ° C. after soaking and is liquefied by holding it at this temperature for a period of two hours. The plant seed starting material liquefies as a result of the action of the enzymes which are present in the plant seed starting material itself and / or are added according to a further development of the invention. Such developments will be discussed in more detail below. The temperature and the holding time for liquefaction (English "liquefaction") can be variably adapted depending on the plant seed raw material and in particular the intended flow behavior for the high-pressure homogenization.

The process step referred to as “liquefaction” converts the mash into a homogeneous, flowable, in particular pumpable, fluid. This is a suspension of water-insoluble vegetable seed components in an aqueous phase, in which proteins, starch and sugar are present in particular. At least some of these components are in dissolved form.

In order to ensure that the native starch molecules are broken down sufficiently to reduce the viscosity of the liquefied vegetable seed starting material before the high-pressure homogenization, a starch test with iodine solution can be carried out on a sample of the product before entering the high-pressure homogenization. The liquefied vegetable seed starting material has a relative density of 17 ° Brix. This is conveyed through a nozzle by means of at least one high-pressure pump, the liquefied vegetable seed starting material according to the invention being subjected to a significantly higher pressure load compared to conventional high-pressure homogenizers. Therefore, the high pressure homogenization in the context of the method according to the invention is also referred to as “ultra high pressure homogenization” (UHPH for short). In the embodiment shown, the pressure is 2000 bar. As a result of the high-pressure homogenization, the vegetable seed base product according to the invention is produced from the liquefied vegetable seed starting material. According to the exemplary embodiment shown in FIG. 1, cooling to a target temperature of 34 ° C. takes place.

In order to adjust, for example, the flow behavior of the vegetable seed raw material and the liquefied vegetable seed raw material, the invention offers in a further development the possibility of having an enzymatic effect on the composition of the vegetable seed raw material. An embodiment of this development is shown schematically in FIG.

The pH is adjusted by adding acid, for example hydrochloric acid HCl, to a pH value in the target range of 6.2 to 6.4. Then at least one enzyme is added. In the exemplary embodiment shown, a beta-glucanase was used in a concentration of about 0.5 kg / MT of vegetable seed starting material. This concentration has increased in the case of the use of Oatmeal proved suitable. Furthermore, in the exemplary embodiment shown, an alpha-amylase was added. For this enzyme, a concentration of about 1.0 kg / MT of vegetable seed starting material has been found to be suitable in the case of the use of oatmeal. The unit “MT” means “metric ton” (1000 kg), the information indicates the amount of enzyme used in kg per 1000 kg of seed starting material.

In order to determine the hydrolytic activity of the enzyme used, oatmeal was diluted with water, mixed with the enzyme and wet-ground. The oatmeal had a residual moisture of 5%. Mixing with water creates the "starting product" for the further process. This has a moisture content of 62.79%.

The long-chain and short-chain dietary fiber fractions were determined in each case. The sum of these arithmetically gives the total fiber content. For better comparability, these values were only related to the dry matter (residual moisture 0%) and a change from flour to product of the individual fractions was calculated.

In the table reproduced below, the abbreviations “HMWDF” stand for “high molecular weight dietary fiber” and “LMWDF” stand for “low molecular weight dietary fiber”.

The proportions of dietary fiber or their stated fractions are given in g / 100 g.

It can be clearly seen that the dietary fiber is being attacked. On the one hand, the total fiber content in the examined example of oatmeal drops by 11% compared to the raw material. Furthermore, a clear shift from the long-chain dietary fiber fraction (HMWDF) to the smaller dietary fiber fraction (LMWDF) is visible. Because of the hydrolytic activity of the enzymes, the native dietary fibers are attacked.

The results suggest that very large beta-glucan molecules break down into medium-sized pieces.

Just as with the beta-glucans found in oats and barley, the advantage of the hydrolytic breakdown of dietary fiber within the scope of the invention also applies to other soluble dietary fibers that increase the viscosity of a mixture of seed raw material and water, such as pentosans in, regardless of the embodiment with oats explained above Rye or mucilage in linseed. As a result of the breakdown of this dietary fiber, the viscosity of the mixture of seed starting material and water is greatly reduced, which, due to the invention, enables a higher mixing ratio of seed starting material to water, for example flour to water.

At the same time, the effort involved in pumping the mass is reduced and, in general, better processability is made possible.

Furthermore, water-soluble dietary fibers such as beta-glucans are often associated with a "slimy" mouthfeel, so that their breakdown can also improve the sensory properties.

In FIG. 3, a possibility for inactivating the enzymes before the high-pressure homogenization by changing the pH value and heating is shown schematically. Inactivation is not absolutely necessary in the context of the invention. In the exemplary embodiment shown, the pH is initially adjusted by adding acid, for example hydrochloric acid HCl, to a pH value in the target range from 3.9 to 4.1.

The acidified liquefied vegetable seed starting material is then heated to a temperature of 95 ° C. and kept at this temperature for a period of 5 minutes. Optionally, the acidified vegetable seed raw material can be cooled to a temperature of 20 ° C after the holding time, for example to reduce the stress on components such as seals of the system used. Before the high-pressure homogenization, the pH value is neutralized by adding lye, for example sodium hydroxide NaOH, to a pH value in the target range of 6.7 to 7.0.

Another possibility for inactivating the enzymes is shown schematically in FIG. The liquefied vegetable seed raw material is heated to a target temperature of 100 ° C and kept at this temperature for a period of 60 minutes. Optionally, the liquefied vegetable seed starting material can be cooled to a temperature of 20 ° C. after this holding time, for example to reduce the load on components such as seals of the system used.

FIG. 5 shows a further development of the method with comminution of the vegetable seed starting material and / or the liquefied vegetable

Seed starting material shown schematically. Such a comminution can positively influence the particle size distribution achievable by the high pressure homogenization, the flow behavior of the product and / or its composition by digesting the constituents of the vegetable seed raw material and / or the liquefied vegetable seed raw material.

So after soaking it can optionally be used

Comminution step can be carried out. For example, this comminution can take place with a rotor-stator dispersing device, in particular a cutting mill. A has proven to be particularly simple to use "Turrax" used inline. Comminution is also possible within the scope of the invention via high pressure treatment, which is carried out at significantly lower pressures than the actual high pressure homogenization, for example at pressures of up to 300 bar.

Before the high-pressure homogenization, comminution can be carried out as described above. This can be carried out in addition to or as an alternative to the optional comminution described above. Especially when using flakes or whole grains as the vegetable seed raw material, the optional comminution is helpful in the method according to the invention, in particular to be able to adapt the flowability of the (liquefied) vegetable seed raw material to the respective requirements of the process.

In FIG. 6, a further development of the method for extending the shelf life of the vegetable seed base product by killing microorganisms by keeping them hot is shown schematically. For this purpose, the high-pressure treated herbal seed base product is kept at a temperature of 70 ° C for a period of 30 seconds.

A further embodiment of the invention is shown schematically in FIG. 7, which likewise leads to an extension of the shelf life of the vegetable seed base product. The high-pressure homogenization is carried out at 3000 bar at an initial temperature of at least 80 ° C. During the relaxation, the high pressure treated heats up Vegetable seed base product at temperatures above 140 ° C and is thereby sterilized.

In addition to the embodiments shown in Figures 6 and 7 for extending the shelf life of the plant-based seed base product, the plant-based seed base product can additionally or alternatively be subjected to sterilization within the scope of the invention, which is carried out, for example, in a heat exchanger or by means of direct steam injection.

Embodiment 1

A mixture of oat flour and water with a dry matter content of 15% by weight was used. The residual moisture of the oatmeal is usually a maximum of 12% by weight. The flour used in this example had approx. 9% by weight residual moisture. Before the ultra-high pressure treatment, comminution was carried out using an inline Turrax (IKA® Process-Pilot 2000/04) at 12800 rpm with a counter pressure of 1 bar. Samples at pressures of the ultra-high pressure treatment of 1000, 2000, 3000 and 4000 bar were examined.

It was found that the best results for this proportion of dry matter were achieved at values between 2000 and 3000 bar. In FIG. 8, photographic recordings of the samples are shown. An optically smooth structure was observed in all samples. Ultra-high pressure treatment at 4000 bar resulted in a product in which a significantly lighter phase is formed in the upper area of the sample compared to the rest of the material in the sample. The photographic recordings shown in FIG. 9 show that with short-term refrigerated storage at a temperature of 4 ° C. to 8 ° C. over a day or two days, only slight sedimentation occurred. This can be remedied by shaking the sample by hand.

Tastings of the samples showed that at pressures above 1000 bar, a structure that was smooth in the mouth was created. A roughness was noticeable on the tongue in the samples produced at 2000 bar, whereby the samples produced at 3000 bar did not show this roughness, but had a thinner texture than the samples produced at 2000 bar.

After a stability test by centrifugation at 4000 g for 10 minutes, the samples produced at 2000 bar and 3000 bar show less separation of the phases than the samples produced at 1000 bar and 4000 bar.

The following table summarizes the results of particle size analyzes (Malvern Panalytical, Mastersizer 3000; refractive index dispersed phase: 1.449; refractive index dispersant: 1.330; light shading: 10-15%) which were carried out on the materials treated at the pressures mentioned. In this case, the specification of the light shading represents a measure of the dilution, which cannot, however, be converted into SI units. For the expert, however, the information is sufficient for the traceability of the measurement with this device and software. _{The parameters d 3,} d _3, so and d _{3, i} o are given in micrometers from the volume density distribution of the particles.

The following results of a viscosity measurement (Anton Paar rheometer MCR 102; measuring body: ST-24; temperature =

10 ° C) confirm the findings, according to which the range of 2000 bar found for the stated dry matter content of the whole oat material is preferred over the other pressures investigated.

A variation of the product described above with a dry matter content of 20% by weight likewise led to stable products in the production with an ultra-high pressure treatment at 2000 bar and at 3000 bar. Furthermore, it was shown that lactic acid fermentation of the whole grain oat base materials according to the invention is possible and led to yoghurt-like products with a sour taste classified as pleasant from the sensory point of view. In order to achieve products with a texture similar to milk-based yoghurt, dry matter contents above 20% by weight should be aimed for when using whole-grain oat flour.

Embodiment 2

A mixture of oat flour and water with an oat content of 35% by weight was used. The residual moisture of the oatmeal is usually a maximum of 12% by weight. The flour used in this example was approx. 9% by weight

Residual moisture.

Before the ultra-high pressure treatment, comminution was carried out using an inline “Turrax” (IKA® Process-Pilot 2000/04) at 12800 rpm with a counter pressure of 1 bar or using a high-pressure homogenizer at 300 bar. There were no significant differences between these two options the comminution on the product.

Samples at pressures of the ultra-high pressure treatment of 2000, 2500 and 3000 bar were examined.

The following table summarizes the results of particle size analyzes (Malvern Panalytical, Mastersizer 3000; refractive index dispersed phase: 1.449; refractive index dispersant: 1.330; light shading: 10-15%), which at the pressures mentioned treated materials were carried out. _{The parameters d3,} 97, d _3, 50 and d _{3, i} o are given in micrometers from the volume density distribution of the particles.

With a high-pressure homogenization at a pressure above 2000 bar, in particular at 2500 bar or 3000 bar, within the scope of the invention

Manufacture wholemeal oat based products with a dry matter content of 35% by weight and a smooth texture in the mouth feel. In terms of taste, the sample that was produced at 3000 bar was preferred in a sensory evaluation. The highest viscosity and the best mouthfeel in the samples examined were achieved with a pressure of 2500 bar.

The stability of a "ready to drink" product with a pressure of 3000 bar is better than that of a corresponding product that has undergone ultra-high pressure treatment at 2000 bar. Better stability means the formation of a lower proportion of supernatant in the sample a storage time of, for example, up to 72 hours.

In this example, the samples were subjected to sterilization at 141 ° C. over a period of 4 s in a subsequent process step and treated "down stream" in a two-stage high-pressure homogenizer at 250 bar in the first stage and 50 bar in the second stage it was found that through this downstream In the process step, the particle size distribution becomes narrower in that the characteristic values d3,10 shift towards larger values and d3.97 towards smaller values.

Embodiment 3

The same mixture of oat flour and water as in embodiment 2 was used and the effect of multiple homogenization was investigated.

The following table summarizes the results of

Particle size analyzes of these investigations together. The measurements were carried out with a "Mastersizer 3000" from Malvern Panalytical with the following parameters: refractive index dispersed phase: 1.449; refractive index dispersant: 1.330; light shading: 10% to 15%. The parameters d3 _, 97, d3 _, so as well as d3 _{, i} o are given in micrometers. It was found that it is not possible to achieve a result as with the method according to the invention with multiple passes through a two-stage high-pressure homogenizer of the APV Gaulin LAB 60/500/2 type at 300/50 bar. The specification "300/50 bar" means that a total pressure of 300 bar is built up. The pressure drops from 300 bar to 50 bar via a first valve. This 50 bar is expanded to ambient pressure via a second valve Repeating a homogenization at 300/50 bar, it is possible to achieve approximately the particle size of a treatment according to the invention with 1000 bar. The maximum particle size is somewhat higher than in an ultra-high pressure treatment according to the invention with 1000 bar, but the diameter d3.97 is significantly higher Sufficient comminution for a pleasantly smooth mouthfeel and a particle size smaller than 130 micrometers is only achieved at the higher pressures according to the invention.

Even a multiple homogenization at 1000 bar does not achieve a result like a high pressure treatment according to the invention at 3000 bar.

Embodiment 4 A mixture of wholegrain rice flour and water with a wholegrain rice content of 35% by weight was used. Whole grain rice flour has a maximum residual moisture of 14.5% by weight. The wholemeal rice flour used in this exemplary embodiment had a residual moisture content of approx. 12% by weight.

In comparison with the results obtained with wholegrain oats (embodiment 2), it was found that the processing of wholegrain rice is just as possible. Before the ultra-high pressure treatment there was one

Comminution by means of an inline "Turrax" (IKA® Process-Pilot 2000/04) at 12800 rpm with a counter pressure of 1 bar or by means of a high-pressure homogenizer at 300 bar. There were no significant differences between these two ways of comminution on the product .

Samples were examined at pressures of the

Ultra high pressure treatment of 1000, 2000, 3000 and 4000 bar. The following table summarizes the results of particle size analyzes (Malvern Panalytical,

Mastersizer 3000; Refractive index disperse phase: 1.449; Refractive Index Dispersant: 1.330; Light shading: 10-15%), which were carried out on the materials treated at the pressures mentioned. _{The parameters d3,} 97, d _3, 50 and d _{3, i} o are given in micrometers from the volume density distribution of the particles.

Make whole grain rice base products with a smooth texture in the mouth feel. The samples produced at at least 3000 bar showed better stability than the other samples. Better stability means the formation of a smaller proportion of supernatant in the sample during a storage period.

Embodiment 5

A mixture of 6.65% by weight gold flax and water was used. Gold flax flour has a maximum

Residual moisture of 10% by weight. That in the context of this Gold flax flour used in the exemplary embodiment had a residual moisture content of approx. 9% by weight.

In comparison with the results obtained with wholegrain oats and wholegrain rice (exemplary embodiments 2 and 3), it was found that the processing of gold flax and thus a flour from an oil seed is also possible within the scope of the invention. The gold flax flour used is flour from press cake after oil extraction, which is finely ground and therefore has a lower fat content than the whole seed. The amount of linseed used was reduced in comparison to the other flours according to the above exemplary embodiments. The mucilage contained in the gold linseed thickened the product comparatively strongly and was broken down by cellulases. Samples were examined at pressures of the

Ultra high pressure treatment of 1000, 2000, 3000 and 4000 bar.

The following table summarizes the results of particle size analyzes (Malvern Panalytical, Mastersizer 3000) which were carried out on the materials treated at the pressures mentioned. _{The parameters d3,} 97, d3 _, so and d3 _{, i} o are given in micrometers from the volume density distribution of the particles.

10 ° C) show that at pressures of at least 3000 bar a significantly higher viscosity was achieved than at 1000 or 2000 bar, the difference between the samples produced at 3000 bar and those produced at 4000 bar being small. After a stability test by centrifugation at 4000 g for 10 minutes, the samples produced at 1000 bar and 2000 bar show less separation of the phases and more homogeneous sediments than the samples produced at 3000 bar and 4000 bar.

It is evident 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.

Claims

1. A method for producing a plant-based seed base product comprising the following steps a) soaking plant-based seed starting material in water, the plant-based seed starting material comprising at least seeds selected from the group comprising cereals, pseudo-cereals, seeds and mixtures of these seeds, b) high-pressure homogenization of the vegetable seed raw material liquefied, in particular by soaking, at a pressure of at least 800 bar, with no components of the seeds used being removed.

2. The method according to claim 1, wherein before step b) there is a step bl) liquefying the mixture from step a) to produce a liquefied vegetable seed starting material.

3. The method according to claim 1 or 2, wherein before step a) a step al) adding at least one enzyme, in particular at least one amylase and / or at least one lipase and / or at least one beta glucanase and / or at least one protease and / or at least one cellulase.

4. The method according to any one of the preceding claims, wherein at least one enzyme acts which has a hydrolytic activity towards dietary fiber, preferably a hydrolytic activity of at least 5%, particularly preferably a hydrolytic activity of at least 7% and very particularly preferably a hydrolytic activity of at least 10%.

5. The method according to any one of the preceding claims, wherein before step b) a step b2) inactivation of at least one enzyme, which is selected in particular from the group comprising amylases, lipases, beta glucanases, cellulases and proteases, takes place.

6. The method according to claim 5, wherein at least one enzyme is inactivated by heating and / or by changing the pH.

7. The method according to claim 5 or 6, wherein the inactivation takes place at temperatures in the range up to 150 ° C, for example by purely thermal inactivation at temperatures in the range between 120 ° C and 150 ° C, and / or at a temperature of a maximum of 100 ° C., preferably at a temperature of not more than 95.degree. C. and in particular over a period of up to one hour, preferably over a period of up to 30 minutes, preferably is carried out for up to 10 minutes, particularly preferably for up to 5 minutes.

8. The method according to any one of claims 5 to 7, wherein, in particular before heating, a pH in the range from 3 to 5, preferably in the range from 3.5 to 4.5, particularly preferably in the range from 3.9 to 4.1 is set.

9. The method according to any one of claims 5 to 8, wherein, in particular after heating, a pH in the range from 6 to 8, preferably in the range from 6.5 to 7.1, particularly preferably in the range from 6.7 to 7 is set.

10. The method according to any one of the preceding claims, wherein before step b) a step bll) comminuting the vegetable

Seed starting material and / or a step blll) comminution of the liquefied vegetable seed starting material takes place.

11. The method according to any one of the preceding claims, wherein after step b) a step c) keeping the high-pressure treated vegetable hot

Seed base product, in particular at a temperature in the range from 60 ° C to 140 ° C, preferably in the range from 65 ° C to 95 ° C, particularly preferably at a temperature of 70 ° C, and in particular over a period of up to 50 minutes, preferably over a period of up to 20 minutes to 40 minutes, particularly preferably over a period of up to 45 seconds, particularly preferably over a period of up to 10 seconds, very particularly preferably over a period of up to 5 seconds, particularly preferably up to 4.6 seconds .

12. The method according to any one of the preceding claims, wherein step b) high-pressure homogenization of the liquefied vegetable seed starting material takes place at a pressure preferably of at least 1000 bar, particularly preferably of at least 2000 bar.

13. Vegetable seed base product, in particular produced with a method according to one of the preceding claims, comprising essentially all components of at least one plant seed with a volume density distribution of the particles of the whole grain base product, in which d is a maximum of 130 micrometers, preferably a maximum of 120 micrometers.

14. Vegetable seed base product according to claim 13, characterized in that the proportion of vegetable seeds in the vegetable seed base product is up to 60% by weight, preferably up to 50% by weight, particularly preferably up to 35% by weight, particularly preferably up to to 20% by weight, in particular up to 15% by weight.

15. Plant-based seed base product according to one of the preceding claims, characterized in that the plant-based seed base product has at least seeds selected from the group consisting of cereals, in particular wheat, rye, oats, barley, triticale, maize, rice, millet and bamboo, Includes pseudograins, in particular buckwheat, quinoa, chia and amaranth, and seeds, in particular oil seeds and legumes, and mixtures of these seeds.

16. Use of a vegetable seed base product according to one of claims 13 to 15 as a food or as an additive to one

Food which is selected in particular from the group comprising alternatives to milk and milk products, beverages, drinking milk, milkshakes, drinking yoghurt, yoghurt and ice cream preparations.