EP4622475A1

EP4622475A1 - Edible plant-based paste and process for producing the same

Info

Publication number: EP4622475A1
Application number: EP23812934.0A
Authority: EP
Inventors: Sophie GROULT; Laurence Sandoz; Marianne STUDER; Léna VINCENT
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA; Nestle SA
Priority date: 2022-11-25
Filing date: 2023-11-24
Publication date: 2025-10-01
Also published as: CN120201930A; WO2024110648A1; AR131167A1

Abstract

The invention relates to an edible plant-based paste comprising soybean having good sensory properties. In particular, the edible plant-based paste comprises at least 15wt% of soybean, a weight ratio of vegetable oil to hard fat of 4:1 to 14:1 and at least one food grade polyglycerol ester. The invention also relates to process for producing such an edible plant-based paste

Description

EDIBLE PLANT-BASED PASTE AND PROCESS FOR PRODUCING THE SAME

TECHNICAL FIELD

The present invention relates generally to the field of edible plant-based paste. For example, the present invention relates to edible plant-based paste comprising soybean with good sensory and to process for producing such an edible plant-based paste.

BACKGROUND OF THE INVENTION

Edible plant-based pastes, such as peanut pastes, cashew pastes or sesame pastes, are appreciated by consumers for their texture, their taste but also for their nutritional and/or satiating properties. They can be for example consumed as a snack, for breakfast or used for cooking. However, these edible plant-based pastes are not always affordable, in particular for consumers of developing or least developed countries. Indeed, they generally imply the use of ingredients that could be expensive in certain regions, such as refined/purified plant ingredients and/or expensive processes, such as enzymatic treatment, high temperature/pressure treatment. This affordability becomes even more a challenge when it comes to provide superior nutrition to this type of products. Providing superior nutrition suggests increasing the content of certain ingredients which may significantly increase the cost of the final product. This also suggests the inclusion in the recipe of ingredients presenting high nutritional value, for example healthy fat, which may be expensive in certain regions.

Soybeans, in particular soybeans which are integral, are plant materials which are widely available, cost-effective and generally with good nutritional value as they are good source of proteins. Hence, soybeans are interesting for the preparation of edible plant-based pastes which are more affordable while keeping acceptable nutritional properties.

However, plant-based pastes prepared with substantial content of soybeans, in particular soybeans which are integral, are characterized by unpleasant sensory properties. In particular, they generally exhibit not only dry mouthfeel/pastiness and grittiness in mouth which are not appreciated and are generally a turn-off for consumers.

In addition, soybeans may have limited content of fat. Hence, the preparation of plantbased pastes with soybeans requires the addition of fat ingredient.

The addition of fat ingredient should be limited as much as possible to limit the cost and improve physico-chemical stability at the same time. However, the limitation of fat ingredient induces sensory defects. Hence, it remains a need to propose cost-effective edible plant-based pastes having significant content of soybeans and having good sensory properties.

It would therefore be desirable to provide edible plant-based pastes having significant content of soybeans while having limited or no dry mouthfeel/pastiness and limited grittiness.

Preferably, it would be further desirable to provide edible plant-based pastes having limited fat while having good sensory properties.

Any reference to prior art documents in this specification is not to be considered an admission that such prior art is widely known or forms part of the common general knowledge in the field.

SUMMARY OF THE INVENTION

The object of the present invention is to improve the state of the art, and in particular to provide an edible plant-based paste and a process for producing the same that overcome the problems of the prior art and addresses the needs described above, or at least to provide a useful alternative.

The inventors were surprised to see that the object of the present invention could be achieved by the subject matter of the independent claims. The dependent claims further develop the idea of the present invention.

Accordingly, a first aspect of the invention proposes an edible plant-based paste which comprises: at least 15wt% of soybean, preferably 30% of soybean, a weight ratio of vegetable oil to hard fat of 4:1 to 14:1, wherein the hard fat has a melting point of 80°C or less, at least one food grade polyglycerol ester, preferably polyglycerol polyricinoleate (PGPR).

A second aspect of the invention proposes a process for producing an edible plantbased paste which comprises the step of: a) a step of providing soybeans, preferably soybeans which are integral, b) dry grinding the soybeans to obtain ground soybeans, c) adding at least one vegetable oil, at least one hard fat and at least one food grade polyglycerol ester to the ground soybeans to obtain a plant-based mix, wherein the plant-based mix comprises at least 35wt% of soybean, wherein the weight ratio of vegetable oil to hard fat of the plant-based mix is of 4:1 to 14:1, and wherein the hard fat has a melting point of 80°C or less, d) dry milling the plant-based mix to obtain an edible plant-based paste.

It has been discovered that the invention allows to provide an edible plant-based paste with substantial amount of soybean while keeping good sensory properties, in particular limited grittiness and limited or no dry mouthfeel.

These and other aspects, features and advantages of the invention will become more apparent to those skilled in the art from the detailed description of embodiments of the invention, in connection with the attached drawings.

DETAILED DESCRIPTION OF THE INVENTION

As used in the specification, the words "comprise", "comprising" and the like are to be construed in an inclusive sense, that is to say, in the sense of "including, but not limited to", as opposed to an exclusive or exhaustive sense.

As used in the specification, the word "about" should be understood to apply to each bound in a range of numerals. Moreover, all numerical ranges should be understood to include each whole integer within the range.

As used in the specification, the singular forms "a", "an", and "the" include plural referents unless the context clearly dictates otherwise.

Unless noted otherwise, all percentages in the specification refer to weight percent, where applicable.

Unless defined otherwise, all technical and scientific terms have and should be given the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

The term "edible plant-based paste" refers to a suspension of granular material in a background fluid. In particular, it is an edible soft semi-solid composition that has pasty flowing consistency allowing its consumption with a fork and that comprises one or more ingredients originated from plant. Preferably, it comprises at least 50wt%, preferably at least 70wt%, more preferably at least 80wt%, most preferably consist only of ingredient(s) originated plant. It is generally obtained by milling, crushing, grinding or homogenising dried, cooked or non-cooked plant materials, in particular grains and/or seeds. It excludes dry particulate or powder compositions, such as plant flours, plant powders. For avoidance of doubt, it also excludes liquid compositions such as plant juices, aqueous protein-containing liquids wherein grains and/or seeds have been cooked (e.g. aquafaba).

As used herein, the term "vegetarian" refers to an edible composition which is devoid of meat, including fish.

As used herein, the term "vegan" refers to an edible composition which is entirely devoid of animal products, or animal derived products such as meat, fish, milk, egg.

As used herein, the term "integral soybean" or "soybean which are integral" refers to soybean which is intact and has not yet undergone any step of mechanical disruption and/or fractionation to remove fibers, carbohydrates and/or proteins. Integral soybean comprises the germ and the endosperm, optionally the hull. Preferably, integral soybean comprises the germ, the endosperm, and the hull. In particular, integral soybean is not soybean flour, soybean protein concentrate and soybean plant protein isolate. For avoidance of doubt, the term "integral soybean" does not exclude soybean which has undergone a step of removal of the hull.

As used herein, the term "ground integral soybean" refers to integral soybean which is ground by mechanical treatment, preferably by dry milling or dry grinding.

As used herein, the term "integral oilseed" refers to oilseed which is intact and has not yet undergone any step of mechanical disruption and/or fractionation to remove fibers, carbohydrates and/or proteins. Integral oilseed comprises the germ and the endosperm, optionally the bran and the hull. Preferably, integral oilseed comprises the germ, the endosperm, and the bran, and optionally the hull. More preferably, integral oilseed comprises the germ, the endosperm, the bran, and the hull. In particular, an integral oilseed is not oilseed flour, oilseed protein concentrate and oilseed plant protein isolate For avoidance of doubt, the term "integral oilseed" does not exclude oilseed which has undergone a step of removal of bran and/or hull.

As used herein, the term "ground integral soybean" refers to integral oilseed which is ground by mechanical treatment, preferably by dry milling.

As used herein, the terms "polyglycerol polyricinoleate" and "PGPR" are used interchangeably. In a first aspect, the invention relates to an edible plant-based paste. In an embodiment, the edible plant-based paste is vegetarian. In a further embodiment, the edible plant-based paste is vegan.

The presence of significant content of soybean tends to enhance sensory defects, including grittiness and dry mouthfeel. The edible plant-based paste of the invention comprises a significant amount of soybean while retaining good sensory properties, including limited or no dry mouthfeel and limited grittiness. In particular, the edible plant-based paste comprises at least 15wt% of soybean. Preferably, the edible plant-based paste comprises at least 30% of soybean.

The dry mouthfeel describes the degree to which the food product turns into a thick paste that is difficult to dissolve and remove from the palate. The dry mouthfeel is accompanied by perception of dryness in mouth requiring saliva pumping. The dry mouthfeel may be assessed by people trained, e.g. panelists, to score the intensity of dry mouthfeel of food perceived in mouth. The intensity of dry mouthfeel may be scored from 0 (no dry mouthfeel) to 5 (very high dry mouthfeel) or from very low/no to very high.

The grittiness describes the tactile sensation in the mouth due to the presence of fine particles like undissolved powder or flour (sandy sensation in mouth). This tactile sensation may be perceived on teeth surface, the upper front teeth and in the throat while chewing. The grittiness may be assessed by people trained, e.g. panelists, to score the intensity of grittiness of food perceived in mouth. The intensity of grittiness may be scored from 0 (no grittiness) to 5 (very high grittiness) or from very low/no to very high.

In an embodiment, the edible plant-based paste comprises at most 80wt% soybean, preferably at most 60wt% soybean, more preferably at most 50wt% soybean, even more preferably at most 45wt% soybean, most preferably at most 40wt% soybean. Limits the presence of soybean to a certain extent allows to control the appearance of grittiness or dry mouthfeel in mouth.

The use of soybean which are integral tends to enhance sensory defects, including grittiness and dry mouthfeel. These defects are even extrapolated when the integral soybean comprises hull. The edible plant-based paste of the invention retains good sensory properties even when prepared with soybean which are integral, in particular soybean comprising hull. In a preferred embodiment, the soybean is ground integral soybean.

In an embodiment, the soybean is not fermented and/or is not enzymatically treated and/or is not treated via hydrothermal treatment. Hydrothermal treatment is a treatment that includes water and heating and/or pressure. Examples of hydrothermal treatment is steaming and blanching. Preferably, the soybean is not fermented and/or is not enzymatically treated and/or is not blanched and/or is not steamed.

These different treatments are usually not cost-effective and may require intricate hygienic measures. The invention allows to provide an edible plant-based paste with good sensory and preferably, good processability without using such treatments.

In an embodiment, the edible plant-based paste comprises oilseed different from soybean. This may further contribute to limits the grittiness and the dry mouthfeel in the edible plant-based paste of the invention. Moreover, it contributes to improve the nutritional properties by improving the amino acid profile of the edible plant-based paste. Indeed, soybean is missing sulfur-containing amino acids (e.g. methionine, cysteine) while oilseeds can provide these missing sulfur-containing amino acids. In particular, the edible plant-based paste at least 10wt%, preferably 10 to 70wt%, more preferably 10 to 40wt% oilseed different from soybean.

The oilseed different from soybean is selected from the list consisting of curcubitaceae seed, sesame seed, sunflower seed, cashew nut, flaxseed, chia seed, rapeseed, grape seed, cotton seed, walnut, peanut, almond, moringa seed, or a mixture thereof. Examples of Cucurbitaceae seed include egusi seed, pumpkin seed, squash seed, watermelon seed, winter melon seed, cucumber seed, calabash seed or a mixture thereof. Preferably, the oilseed different from soybean is selected from the list consisting of egusi seed, pumpkin seed, squash seed, sesame seed, sunflower seed, cashew nut, flaxseed, chia seed, rapeseed, grape seed, cotton seed, walnut, peanut, almond, moringa seed, or a mixture thereof. More preferably, the oilseed different from soybean is selected from the list consisting of egusi seed, pumpkin seed, squash seed, sesame seed, sunflower seed, flaxseed, chia seed, rapeseed, grape seed, cotton seed, moringa seed, or a mixture thereof. Most preferably, the oilseed different from soybean is selected from the list consisting of egusi seed, sesame seed, sunflower seed or a mixture thereof.

In an embodiment, the 30% to 80%, preferably 50% of the oilseed of the edible plantbased paste is egusi seed and the remainder of the oilseed of the edible plant-based paste is sesame seed.

In another embodiment, the edible plant-based paste comprises 30wt% oilseed different from soybean, in particular 15wt% egusi seed and 15wt% sesame seed. In an embodiment, the edible plant-based paste is free from nut, wherein the nut is selected from the list consisting of almond, peanut, pistachio, pine nut, hazelnut, pecan nut, tiger nut, macadamia nut and/or walnut.

The edible plant-based paste comprises at least one food grade polyglycerol ester. The food grade polyglycerol esters may be polyglycerol esters of edible fatty acids (PGFA), polyglycerol polyricinoleate (PGPR), ora mixture thereof. In a preferred embodiment, the food grade polyglycerol esters is polyglycerol polyricinoleate (PGPR).

It has been observed that the use of food grade polyglycerol esters, in particular PGPR in the edible plant-based paste allows to limit or prevent dry mouthfeel and limit its grittiness.

In particular, the edible plant-based paste may comprise at least 0.5wt%, preferably 0.5wt% to 3.5%, more preferably 0.5wt% to 1.5wt% food grade polyglycerol esters, preferably PGPR.

The edible plant-based paste may comprise exogenous lecithin. The term "exogenous lecithin" refers to the lecithin which is added as an ingredient in the edible plant-based paste, and which is not inherently present in the soybean and/or the oilseed of the edible plantbased paste. For example, the edible plant-based paste may comprise 0.5wt% to 3wt%.

In a preferred embodiment, the edible plant-based paste is free from exogenous lecithin. It has been observed that lecithin may develop dry mouthfeel and/or grittiness.

The edible plant-based paste has a weight ratio of vegetable oil to hard fat of 4 (i.e. 4:1) to 14 (i.e. 14:1), preferably 4 (i.e. 4:1) to 10 (i.e. 10:1), more preferably of 5 (i.e. 5:1) to 8 (i.e. 8:1), most preferably of 5 (i.e. 5:1) or 6.5 (i.e. 6.5:1). This ratio contributes to limit or prevent dry mouthfeel in the edible plant-based paste. This ratio may contribute to limit the waxiness.

The waxiness describes the perception of solid fatty film in whole mouth which cannot be removed with tongue. The waxiness may be assessed by people trained, e.g. panelists, to score the intensity of waxiness of food perceived in mouth. The intensity of waxiness may be scored from 0 (no waxiness) to 5 (very high waxiness) or from very low/no to very high.

The vegetable oil may be any edible oil of plant origin. A vegetable oil has generally a melting point below 40°C, preferably below room temperature ( i.e. below 25°C). Examples of vegetable oil include sunflower seed oil, rapeseed oil, cottonseed oil, walnut oil, peanut oil, olive oil, grapeseed oil, soybean oil, palm oil, high oleic sunflower seed oil, high stearic high oleic sunflower seed oil, high oleic safflower oil, high oleic soybean oil, high oleic rapeseed oil such as high oleic canola oil, high oleic palm oil, high oleic peanut oil, macadamia nut oil, moringa oleifera seed oil, papaya seed oil, hazelnut oil, avocado oil, or a combination thereof. In a preferred embodiment, the vegetable oil is high oleic sunflower oil, sunflower seed oil, high oleic soybean oil, soybean oil or a combination thereof.

In an embodiment, the vegetable oil is liquid at room temperature, in particular 25°C or below, preferably from 20°C to 25°C. In particular, the vegetable oil is free flowing with gravity at room temperature, in particular 25°C or below, preferably from 20°C to 25°C.

In an embodiment, the edible plant-based paste comprises at least 15wt% vegetable oil, preferably 15wt% to 40wt% vegetable oil, more preferably 20wt% to 31wt% of vegetable oil.

The hard fat has a melting point of 90°C or less, in particular of 40°C to 90°C, more particularly of 40°C to 80°C. The hard fat may be any fat having a melting point of 90°C or less, in particular of 40°C to 90°C, more particularly of 40°C to 80°C. Examples of hard fat include palm oil, fractions derived from palm oil, shea butter, shea stearin, fractions derived from shea stearin, hydrogenated vegetable oil or a mixture thereof. The hydrogenated vegetable oil may Preferably, the hard fat is selected from the list consisting of palm oil, fractions derived from palm oil, hydrogenated palm oil, shea stearin or a mixture thereof. More preferably, the hard fat is selected from the list consisting of hydrogenated palm oil, shea stearin or a mixture thereof.

In an embodiment, the hard fat is a fat that remains solid at room temperature, in particular 25°C or below, preferably from 20°C to 25°C. In other words, the hard fat is selfstanding and homogenous (i.e. semi-solid or solid) at room temperature, in particular at 25°C or below, preferably 20°C to 25°C. By "self-standing", it means that the fat does not freely flow, like a liquid, with gravity. By "homogenous", it means that the fat does not comprise two macroscopic phases, i.e. liquid phase and solid phase. By "macroscopic phases", it is understood phases that can be observed by visual inspection with the naked eyes.

In an embodiment, the hard fat is not non-hydrogenated palm kernel oil and/or nonhydrogenated coconut oil and/or fractionated coconut oil.

In a preferred embodiment, the hard fat is hard vegetable fat.

In an embodiment, the edible plant-based paste comprises at least 0.5wt% hard fat, preferably 0.5wt% to 10wt% hard fat, more preferably lwt% to 10wt% hard fat, even more preferably lwt% to 5wt% hard fat.

In an embodiment, the edible plant-based paste comprises solid sweetening agent. A solid sweetening agent is an agent that imparts or enhances the sweetness in a composition, and which is a solid form. This excludes sweetening agent in liquid form, including syrup such as glucose syrup. In a preferred embodiment, the solid sweetening agent is sucrose. It has been observed that the solid sweetening agent may further limit the grittiness or dry mouthfeel of the edible plant-based paste.

In an embodiment, the edible plant-based paste may comprise 6wt% to 30wt% solid sweetening agent, preferably sucrose. In an embodiment, the edible plant-based paste may comprise 6wt.% to 19wt.%, more preferably 6wt.% to 15wt.%, even more preferably 6wt.% to 10wt.% solid sweetening agent, in particular sucrose.

In an embodiment, the total sugar content of the edible plant-based paste may be below 19wt.%, preferably below 15wt.%, more preferably below 10wt%. In an embodiment, the total sugar content of the edible plant-based paste may be above 6wt.%.

The amount of total sugar, including sucrose, should be at a level that delivers good and acceptable nutritional properties while keeping acceptable sensory properties. The ratio provided above allow this.

The edible plant-based paste may further comprise a food ingredient in powder form. The food ingredient in powder from is different from the solid sweetening agent. The food ingredient in powder form is preferably not originated from soybean or oilseed. The food ingredient in powder form is selected from the list consisting of protein ingredient, maltodextrin, starch, malt powder, cocoa powder, fruit powder, vegetable powder, coffee powder or a mixture thereof. The protein ingredient may be plant flour, protein concentrate, protein isolate or a mixture thereof. The protein of the protein ingredient may be plant protein, dairy protein or a mixture thereof. The protein ingredient may be selected from the list consisting of plant flour, plant protein isolate, plant protein concentrate, sweet whey powder, skimmed milk powder, whey powder, milk protein concentrate, whey protein concentrate, whey protein isolate, casein concentrate, casein isolate, buttermilk powder or a mixture thereof. For example, the plant flour may be rice flour. The use of food powder ingredient may contribute to limit the dry mouthfeel and/or the grittiness.

In an embodiment, the edible plant-based paste may comprise 1 to 30wt.%, preferably 6wt% to 30wt%, more preferably 6wt% to 15wt% food ingredient in powder form.

In an embodiment, when the food ingredient powderform is cocoa powder, the edible plant-based paste may comprise less than 7wt.% of cocoa powder.

In an embodiment, the edible plant-based paste comprises a limited level of fat. In particular, it may comprise at least 30wt%, 30wt% to 60wt%, preferably 35wt% to 45wt% fat. Despite these levels of fat, the edible plant-based paste has good sensory. In particular, it has limited dry mouthfeel and grittiness. In an embodiment, the fat of the edible plant-based paste may consist only of vegetable fat.

The edible plant-based paste has a pleasant and homogenous texture in mouth. The edible plant-based paste may have a D90 particle size below 200 microns. The edible plantbased paste may have a D4, 3 average particle size of 40 to 150 microns, preferably of 40 to 100 microns.

D90 and D4 particle sizes are measured using static light scattering. D90 and D^ are expressed in volume basis (i.e. not number basis). In an embodiment, static light scattering is measured using a Mastersizer 3000.

The edible plant-based paste may have a viscosity of 2000 to 15000 mPa.s at 20°C and a shear rate of 300s-l. In particular, it is measured by means of a rheometer, in particular MCR 502 Rheometer (Anton Paar GmbH (Austria) ) equipped with vane geometry, in particularvane geometry ST22-4V-40 (Anton Paar GmbH (Austria)). Vane geometry ST22-4V-40 comprises measuring bob with serial number 32311 (diameter: 22mm, gap length:40 mm) and measuring cup with serial number C-CC27 (diameter:28.92 mm).

The edible plant-based paste may further comprise vitamins, minerals, fibers, colors, prebiotics, texturizing agent or a mixture thereof.

In an embodiment, the edible plant-based paste has a weigh ratio of total solids to total fat of 0.5 to 1.8, preferably of 0.8 to 1.5.

In an embodiment, the ratio of soybean to total fat of the edible plant-based paste is of 0.2 to 0.9.

In an embodiment, the edible plant-based paste is obtained by the process according to the second aspect of the invention.

In an embodiment, the edible plant-based paste has less than 40wt%, preferably less than 30wt%, most preferably less than 10wt.% of water. The presence of high amount of water in edible plant-based paste impacts microbial stability and shelf-life. This is why the water content should be limited. However, the limitation of water in the edible plant-based paste generates some sensory defects, such as dry mouthfeel and grittiness. The edible plant-based paste of the invention retains good sensory properties even if it contains limited amount of water (i.e. below 40wt%, preferably below 30wt%, more preferably below 10wt%). In a second aspect, the invention relates to process for producing an edible plantbased paste.

The process comprises a step a) of providing soybeans. In a preferred embodiment, the soybeans are integral. In particular, the integrals soybeans comprise hull.

The process further comprises a step b) of dry milling the soybeans to obtain ground soybeans. Preferably, the dry grinding is performed with a cutter mill. The cutter mill corresponds to mill/grinder comprising one or several blade(s), such as Stephan mixer. In an embodiment, the step b) of dry milling does not comprise conching.

The process further comprises a step c) adding at least one vegetable oil, at least one hard fat and at least one food grade polyglycerol ester to the ground soybeans to obtain a plant-based mix. The at least one food grade polyglycerol ester is preferably PGPR.

The plant-based mix comprises at least 15wt% of soybeans. Preferably, the edible plant-based paste comprises at least 30% of soybeans.

In an embodiment, the plant-based mix comprises at most 80wt% soybeans, preferably at most 60wt% soybeans, more preferably at most 50wt% soybeans, even more preferably at most 45wt% soybeans, most preferably at most 40wt% soybeans.

The weight ratio of vegetable oil to hard fat of the plant-based mix of 4 (i.e. 4:1) to 14 (i.e. 14:1), preferably 4 (i.e 4:1) to 10 (i.e. 10:1), more preferably of 5 (i.e. 5:1) to 8 (i.e. 8:1), most preferably of 5 (i.e. 5:1) or 6.5 (i.e. 6.5:1). The hard fat has a melting point of 80°C or less, in particular of 40°C to 80°C.

The vegetable oil and the hard fat may be respectively vegetable oil and hard fat as provided in the first aspect of the invention.

In an embodiment, the plant-based mix may comprise at least 15wt% vegetable oil, preferably 15wt% to 40wt% vegetable oil, more preferably 20wt% to 30wt% of vegetable oil.

In an embodiment, the plant-based mix may comprise at least lwt% hard fat, preferably lwt% to 10wt% hard, more preferably lwt% to 5wt% of vegetable oil.

In an embodiment, the plant-based mix may comprise at least 0.5wt%, preferably 0.5wt% to 3.5%, more preferably 0.5wt% to 1.5wt% food grade polyglycerol esters, preferably PGPR.

In an embodiment, at least one oilseed different from soybean is added to the soybeans before step b). In this embodiment, the soybeans are dry grinded with the at least one oilseed different from soybean in step b). In this embodiment, a mixture of ground soybeans and oilseeds instead of ground soybeans is obtained in step b). The plant-based mix may comprise at least 10wt%, preferably 10 to 70wt%, more preferably 10 to 40wt% oilseed different from soybean.

The oilseed different from soybean may be as provided in the first aspect of the invention.

In an embodiment, 30% to 80%, preferably 50% of the oilseed of the plant-based mix is egusi seed and the remainder of the oilseed of the edible plant-based paste is sesame seed.

In another embodiment, the plant-based mix may comprise 30wt% oilseed different from soybean, in particular 15wt% egusi seed and 15wt% sesame seed.

In a particular embodiment, at least one exogenous lecithin is further added to the soybeans in step c). For example, the plant-based mix may comprise 0.5wt% to 3wt% exogenous lecithin.

In a preferred embodiment, the plant-based mix is free from exogenous lecithin.

In an embodiment, at least one solid sweetening agent lecithin may be further added to the soybeans in step c). The solid sweetening agent is as provided in the first aspect of the invention. The plant-based mix may comprise 6wt% to 30wt% solid sweetening agent, preferably sucrose. In an embodiment, the plant-based mix may comprise 6wt.% to 19wt.%, more preferably 6wt.% to 15wt.%, even more preferably 6wt.% to 10wt.% solid sweetening agent, in particular sucrose.

In an embodiment, the total sugar content of the plant-based mix may be below 19wt.%, preferably below 15wt.%, more preferably below 10wt%. In an embodiment, the total sugar content of the plant-based mix may be above 6wt.%.

In an embodiment, the plant-based mix may comprise 1 to 30wt.%, preferably 6wt% to 30wt%, more preferably 6wt% to 15wt% food ingredient in powder form.

In an embodiment, when the food ingredient powder form is cocoa powder, the plantbased mix may comprise less than 7wt.% of cocoa powder.

In a further embodiment, a food ingredient in powder form may be further added to the soybeans in step c). The food ingredient in powder form may be as provided in the first aspect of the invention.

In a further embodiment, at least one additional ingredient may be further added to the soybeans in step c). The at least one additional ingredient may be vitamins, minerals, fibers, colors, prebiotics, texturizing agent, flavouring agent, sweetening agent or a mixture thereof.

The process further comprises a step d) of dry milling the plant-based mix to obtain an edible plant-based paste. The dry milling step may be performed with a ball mill or bead mill or stone mill or colloidal mill. The dry milling may be performed with a cutter mill. A cutter mill corresponds to mill/grinder comprising one or several blade(s), such as Stephan mixer. Preferably, the dry milling is performed with a colloidal mill.

The edible plant-based paste may have the same features as the edible plant-based paste provided in the first aspect of the invention.

Those skilled in the art will understand that they can freely combine all features of the present invention disclosed herein. In particular, features described for the product of the present invention may be combined with the process of the present invention and vice versa. Further, features described for different embodiments of the present invention may be combined.

Furthermore, where known equivalents exist to specific features, such equivalents are incorporated as if specifically referred in this specification. Further advantages and features of the present invention are apparent from the figures and non-limiting examples.

EXAMPLES

Example 1: Effect of fat content on dry mouthfeel and grittiness of soybean paste

Three different soybean pastes (formula A, B and C) were prepared as follows.

Hulled soybeans which are integral were provided. The soybeans were dry milled in a Stephan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO) was added to the ground soybeans in ratio as provided in the first column of table 1 and the mixture was then dry milled in a colloidal mill for 10 minutes with recirculation to obtain soybean pastes.

The obtained pastes were tasted. The dry mouthfeel and the grittiness by people trained to assess the grittiness and dry mouthfeel perceived in mouth. The intensity of both sensory attributes was characterized by providing a score amongst very low/no, low, medium, high or very high.

The results are provided in table 1.

Table 1

It can be observed that the higher the fat content is and the lower the soybean/total fat ratio is, the lower the dry mouthfeel is and the lower the grittiness is. Nevertheless, the increase of fat content is effective but not enough sufficient to fully prevent dry mouthfeel and limit to a minimum the grittiness (cf. table 1-formula A). The formulation should be further rework to improve those characteristics.

In addition, based on table 1, it appears challenging to formulate soybean paste with low fat content as the dry mouthfeel and grittiness are very high (cf. table 1-formula C).

Example 2: Effect of fat blend on dry mouthfeel, waxiness and grittiness of soybean paste

Seven different soybean pastes (formula Al-Gl) were prepared as follows.

Hulled soybeans which are integral, sesame seeds which are integral, egusi seeds which are integral were provided in ratio as provided in table 2 (cf. column 1). The soybeans, egusi seeds and sesame seeds were dry milled together in a Stephan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO) and hard fat (hydrogenated palm or shea stearin, if any) were added to the ground soybeans/sesame seeds/egusi seeds in ratio as provided in the first column of table 1 and the mixture was then dry milled in a colloidal mill for 10 minutes with recirculation to obtain soybean pastes.

The obtained pastes were tasted. The dry mouthfeel and the grittiness by people trained to assess the grittiness, waxiness and dry mouthfeel perceived in mouth. The intensity of the three sensory attributes was characterized by providing a score of very low/no, low, medium, high or very high.

The results are provided in table 2.

Table 2

It can be observed that varying the ratio of vegetable oil to hard fat allows to fine tune and in particular significantly reduce sensory defects including stickiness, dry mouthfeel and grittiness of soybean paste. In particular, the best results in terms of dry mouthfeel and grittiness were obtained with a ratio of vegetable oil to hard fat of 4-6.5. For samples with low dry mouthfeel and low grittiness, the most limited waxiness was obtained with a ratio of vegetable oil to hard fat of 6.5 (whatever the hard fat used, i.e. hydrogenated palm oil or shea stearin. Upon tasting, the waxiness of pastes with a waxiness scored as medium or lower was acceptable (i.e. not unpleasant) in mouth.

Example 3: Effect of sunflower lecithin on dry mouthfeel, waxiness and grittiness of soybean paste

Seven soybean pastes (formula A2-G2) were prepared as follows.

Hulled soybeans which are integral, sesame seeds which are integral, egusi seeds which are integral were provided in ratio as provided in table 3 (cf. column 2). The soybeans, egusi seeds and sesame seeds were dry milled together in a Stephan mixer at speed 3 for 30 minutes. Different lecithin ingredients (cf. fifth column of table 3) and HOSO were added to the ground soybeans/sesame seeds/egusi seeds in ratio as provided in the second and sixth columns of table 3. The obtained mixture was then dry milled in a colloidal mill for 10 minutes with recirculation to obtain soybean pastes.

The obtained pastes were tasted. The dry mouthfeel and the grittiness by people trained to assess the grittiness, waxiness and dry mouthfeel perceived in mouth. The intensity of three sensory attributes was characterized by providing a score of very low/no, low, medium, high or very high. The results are provided in table 3.

Table 3 It can be observed that the addition of lecithin does not improve the sensory attribute of the soybean pastes, in particular dry mouthfeel and grittiness. The addition of lecithin may even worsen the dry mouthfeel and the grittiness as shown in table 3 for formula D2 and E2.

Example 4: Effect of PGPR on dry mouthfeel, waxiness and grittiness of soybean paste Three different soybean pastes (formula A3-C3) were prepared as follows. Hulled soybeans which are integral, sesame seeds which are integral, egusi seeds which are integral were provided in ratio as provided in table 4 (cf. column 2). The soybeans, egusi seeds and sesame seeds were dry milled together in a Stephan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO), hard fat (hydrogenated palm) and PGPR (if any) were added to the ground soybeans/sesame seeds/egusi seeds in ratio as provided in the second and fifth columns of table 4. The obtained mixture was then dry milled in a colloidal mill for 10 minutes with recirculation to obtain soybean pastes.

The results are provided in table 4.

Table 4

It can be observed that the addition of PGPR allows to further decrease or even avoid dry mouthfeel and further decrease the grittiness, despite the low content of fat and low amount of soybean. In addition, upon tasting, soybean pastes B3 and C3 have good and pleasant sensory properties, even the waxiness was acceptable. In particular, the sensory properties of the soybean pastes B3 and C3 is improved compared to A3.

Example 5: impact of food powder on the dry mouthfeel and grittiness of soybean paste

Different soybean pastes were prepared as follows. Hulled soybeans which are integral, sesame seeds which are integral, egusi seeds which are integral were provided in ratio as provided in table 5 (cf. column 1). The soybeans, egusi seeds and sesame seeds were dry milled together in a Stephan mixer at speed 3 for 30 minutes. High oleic sunflower oil (HOSO) and different food powders (cf. column 5, if any) were added to the ground soybeans/sesame seeds/egusi seeds in ratio as provided in the first column of table 5. The obtained mixture was then dry milled in a colloidal mill for 10 minutes with recirculation to obtain soybean paste.

The obtained pastes were tasted. The dry mouthfeel and the grittiness by people trained to assess the grittiness, waxiness and dry mouthfeel perceived in mouth. The intensity of three sensory attributes was characterized by providing a score of very low/no, low, medium, high or very high.

The results are provided in table 5.

Table 5

It can be observed in table 5 that the addition of food powders decreases the dry mouthfeel of the soybean pastes. Some of them even decrease the grittiness of the soybean pastes. In particular, the best results in terms of grittiness/dry mouthfeel reduction were obtained with the addition of sucrose.

Although the invention has been described by way of example, it should be appreciated that variations and modifications may be made without departing from the scope of the invention as defined in the claims.

Claims

CLAIMS An edible plant-based paste which comprises: at least 15wt% of soybean, preferably 30% of soybean, a weight ratio of vegetable oil to hard fat of 4:1 to 14:1, wherein the hard fat has a melting point of 80°C or less, at least one food grade polyglycerol ester, preferably polyglycerol polyricinoleate (PGPR). The edible plant-based paste according to claim 1, which further comprises oilseed different from soybean. The edible plant-based paste, according to claim 2, which comprises at least 10wt%, preferably 10 to 70wt%, more preferably 10 to 40wt% oilseed different from soybean. The edible plant-based paste according to claim 2 or 3, wherein the oilseed different from soybean is selected from the list consisting of egusi seed, sesame seed, sunflower seed or a mixture thereof. The edible plant-based paste according to any one of the preceding claims, which comprises 0.5wt% to 3.5% food grade polyglycerol ester. The edible plant-based paste according to any one of the preceding claims, which is free from lecithin. The edible plant-based paste according to any one of the preceding claims, wherein the hard fat has a melting point of 40°C to 80°C. The edible plant-based paste according to any one of the preceding claims, which comprises solid sweetening agent, preferably sucrose. The edible plant-based paste according to claim 9, which comprises 6wt% to 30wt% solid sweetening agent, preferably sucrose.

10. The edible plant-based paste according to any one of the preceding claims, which comprises at least 30wt%, 30wt% to 60wt%, preferably 35wt% to 45wt% fat.

11. The edible plant-based paste according to any one of the preceding claims, wherein the ratio of soybean to total fat is of 0.2 to 0.9.

12. The edible plant-based paste according to any one of the preceding claims, wherein the fat of the edible plant-based paste consists only of vegetable fat.

13. The edible plant-based paste according to any one of the preceding claims, which has a D90 particle size below 200 microns.

14. The edible plant-based paste according to any one of the preceding claims, which has a viscosity of 2000 to 15000 mPa.s at 20°C and a shear rate of 300s-l.

15. A process for producing an edible plant-based paste which comprises the step of: a) a step of providing soybeans, preferably soybeans which are integral, b) dry grinding the soybeans to obtain ground soybeans, c) adding at least one vegetable oil, at least one hard fat and at least one food grade polyglycerol ester to the ground soybeans to obtain a plant-based mix, wherein the plant-based mix comprises at least 35wt% of soybean, wherein the weight ratio of vegetable oil to hard fat of the plant-based mix is of 4:1 to 14:1, and wherein the hard fat has a melting point of 80°C or less, d) dry milling the plant-based mix to obtain an edible plant-based paste.