EP4651736A1

EP4651736A1 - Methods of preparing a food component from pulses

Info

Publication number: EP4651736A1
Application number: EP24744970.5A
Authority: EP
Inventors: Angeliki Triantafyllou; Emilie SELLMAN; Klelia KARAGIANNAKI
Original assignee: Cerealiq AB
Current assignee: Cerealiq AB
Priority date: 2023-01-19
Filing date: 2024-01-17
Publication date: 2025-11-26
Also published as: WO2024155224A1; SE2330037A1; SE547148C2

Abstract

A method of preparing a food component from pulses is disclosed, comprising the general steps of providing a substrate from whole pulses with less than 35% protein content based on pulse dry matter and providing an aqueous slurry; enzymatically treating the slurry by adding at least one amylase, at least one protease and at least one tannase; and optionally removing insoluble fractions and finally collecting the food component. Also disclosed are non-dairy ready-to-use product comprising such food components and milk replacement products.

Description

METHODS OF PREPARING A FOOD COMPONENT FROM PULSES

Technical field

[0001 ] The present invention relates to new methods of preparing food components by enzymatically treating a substrate derived from whole pulses.

Background of the invention

[0002] Pulses are the edible seeds of plants in the legume family. Pulses grow in pods and come in a variety of shapes, sizes and colours. The United Nations Food and Agriculture Organization (FAO) recognizes 11 types of pulses: dry beans, dry broad beans, dry peas, chickpeas, cow peas, pigeon peas, lentils, Bambara beans, vetches, lupins and pulses NES (Not Elsewhere Specified - minor pulses that don’t fall into one of the other categories).

[0003] The use of whole legumes for making dairy-like drinks is limited due to a beany off-flavour. Industrial processes have been developed to separate and concentrate the protein as a means to create an ingredient with bland taste. [0004] Certain commercially available pea or bean drinks are accordingly characterized by a strong pea or bean taste and flavour, unpleasant odour profile and flavour profile and bitterness. The colour is significantly darker than that of dairy milk.

[0005] There are many recent disclosures teaching milk replacement products that suggest components from pulses especially isolated protein fractions. W02020/058251 discloses a non-dairy drink composing pea protein and hydrolysed rice proteins. WO2021/259802 discloses liquid vegan food composition based on cereals and legumes. US2021/0345641 discloses a legume-based milk substitute with an emulsifier derived from legume-isolated and modified starch. EP4000423 discloses a pulse-based milk product comprising a hydrolysed syrup and a protein concentrate. US2021/0289804 discloses non-dairy analogues with a succinylated protein component. WO2022/117918 discloses high level protein products, such as yoghurt substitutes made from bean protein isolates. Further, in articles by M Vogelsang-0 'Dwyer et al. (Foods, 2022, 11 (9), 1307) and V Garcia Artega et al. (Innovative Food Science & Emerging Technologies, 2020,65,102449) products from pulse protein isolates are discussed, while acknowledging that further studies are required to obtain fully satisfying sensory properties.

[0006] However, the intake of whole pulses provides not only protein but also a range of other nutrients, such as fibres (soluble and insoluble), micronutrients (vitamins and minerals) and other healthy bioactive constituents of the starting material.

[0007] Certain disclosures suggest that the problem with an undesired pea aroma in resulting products when producing milk replacement drinks from a suspended whole pea flour can be obviated by a process including enzymatic treatment with a starch degrading enzyme, one or more heat treatment steps and a concentration step.

[0008] It is, however, desirable to develop a process to obtain a food component from pulses, such as peas, that retains the high nutritious value from the whole pulse with a desirable taste and odour, while the food component can readily be processed to a non-dairy ready-to-use product, such as a milk replacer, with high stability without introducing unnecessary stabilisers.

General and summarising description of the invention

[0009] In a general aspect, the invention relates to methods of preparing a food component from whole pulses, preferably for formulating a milk replacement product. Th method comprised the steps of providing a substrate from whole pulses with less than 35% protein content based on pulse dry matter and providing an aqueous slurry; enzymatically treating the slurry by adding at least one amylase, at least one protease and at least one tannase; and optionally removing insoluble fractions, preferably so a resulting food component has less than 10 wt% solid food content and finally collecting the food component that preferably is processed with formulation with a suitable food ingredient oil to a milk replacement product. [0010] In embodiments of the methods the enzymatic treatment further comprises adding at least one or more enzymes selected from pectinases, glucoamylases and galactosidases.

[0011 ] In embodiments of the methods the enzymes are simultaneously added to the aqueous slurry. Preferably, the enzymatic treatment is performed at the same temperature and pH.

[0012] In embodiments, the methods can further comprise at least of steps of wet milling the substrate to the slurry; inactivating the enzymes; removing insoluble parts or fractions; heat pasteurising; aseptically packaging the resulting food component and concentrating or drying the resulting food component.

[0013] In embodiments of the methods, the amylases are selected from a group consisting of endo-acting alpha amylases, exo-acting alpha amylases and betaamylases, preferably, the amylase is a mixture of an endo-acting alpha amylase and an exo-acting alpha amylase.

[0014] In embodiments of the method, the enzymatic treatment of the mentioned slurry derived from whole pulses comprises two different amylases, a protease, a tannase and optionally one or more of a pectinase, a glucoamylase and a galactosidase. Preferably, the amylases are an endo-acting alpha amylases and an exo-acting alpha amylase.

[0015] In embodiments of the method, the protease has at least endopeptidase and exopeptidase activity.

[0016] In embodiments of the methods, the tannase catalysing hydrolysis of tannic acid, the tannase is of fungal origin, preferably it comprises a tannase derived from Aspergillus oryzae.

[0017] In embodiments of the methods, the pulses are derived from species of Pisum sativum. [0018] In embodiments of the methods, the whole pulse substrate is pre-treated with a process selected from at least one of de-hul ling , soaking, blanching, cooking and wet- or dry-conditioning for inactivating endogenous enzymes.

[0019] In a special embodiment of the methods, it comprises soaking de-hulled pulses at room temperature; blanching pulses collected from the soaking, for example during 1-3 minutes; wet milling the blanched pulses with water at an elevated temperature to the aqueous slurry; enzymatically treating the slurry with an endo-alpha amylase, an exo-alpha amylase or a beta-amylase , a protease, a tannase and optionally at least one of a pectinase, glucoamylase and an alphagalactosidase; inactivating the enzyme by heat and removing insoluble parts; and collecting the food component.

[0020] In embodiments of the methods, the slurry is formed by wet milling with water performed with a weight proportion of pulses to water that is from 1 :3 to 1 :8.

[0021] In embodiments of the methods, the initial total solid content of the slurry is about 12 wt%.

[0022] In one aspect of the invention, it relates to a food component obtained or obtainable by any of the recited methods. Preferably, the food component has a foaming density of at least 30 g/100 ml when a 150 ml sample is frothed with a commercial frothing device. More preferably, it has an optical density of at least 2 at 450 nm.

[0023] In embodiments of the food component, it is capable of emulsifying a vegetable oil to an oil-in-water emulsion.

[0024] In one aspect of the invention, it relates to a non-dairy ready-to-use product obtained or obtainable from the recited food component. In embodiments, the nondairy ready-to-use product according has a total solid food content of less than about 10 wt%.

[0025] In one aspect of the invention, it relates to a milk replacement product produced one of the previously embodies methods, comprising 0.5 to 3 wt% of a vegetable oil, and having, when a 150 ml product sample is frothed with a commercial frothing device, a foaming density of at least 30 g/100 ml; and an optical density of at least 2 at 450 nm after 10 minutes.

Definitions

[0026] The term “non-dairy ready-to-use product” as used herein refers to a food product that can be used as a substitute for a dairy product but that is made from a non-dairy natural source and/or a modified natural source and is produced to have one or more of the following qualities that are similar or substantially similar to the qualities of comparable dairy products (such as dairy milk or dairy cream): colour, taste, nutritional content, suspension stability and/or solubility. Non-limiting examples of applications of non-dairy ready-to-use products are milk, yoghurts, puddings, ice creams, coffee creamers, heavy creams, whipping creams, sour creams, soft cheeses, hard cheeses or other suitable products, wherein a food component according to the invention may be used. One non-limiting application of non-dairy ready-to-use product exemplified in the present disclosure is as a substitute for milk or cream that may be used with tea, coffee, hot chocolate, or other beverages.

[0027] For the present invention the term “whole pulses” means dry or fresh pulses that may be partially or fully de-hulled.

[0028] The term “a pre-treated substrate from whole pulses” includes pulses that have undergone wet or dry conditioning for stabilisation, such as denaturation of endogenous enzymes (lipases/ lipoxygenases) that would cause rancidity, particularly when flour is used or in the course of wet milling. Other pre-treatments include soaking in water at room temperature and/or blanching at for example 100°C.

[0029] The term “a substrate from whole pulses” includes a flour from whole pulses defined as above can be dry powder from whole pulses or a slurry of wet milled whole pulses. [0030] The term “a tannase” refers to tannin acyl hydrolases EC 3.1.1 .20 which are hydrolytic enzymes capable of catalysing the hydrolysis of ester bonds present in gallotannins, ellagitannins, complex tannins and gallic acid esters. Tannases are widely distributed in nature. Tannases of microbial or fungal origin are used in the food, pharma and chemical industries.

[0031] The term “an amylase” refers to glycosidases that catalyse

- endohydrolysis of (1^4)-o-D-glucosidic linkages in starch (alpha-amylase EC 3.2.1.1 );

- hydrolysis of (1 -^4)-a;

- D-glucosidic linkages in starch, where successive maltose units are removed from the non-reducing ends of the chains (beta-amylase EC 3.2.1.2, and/or maltogenic alpha-amylase EC 3.2.1 .133).

[0032] The term “a protease” or “proteases” refers to one or more hydrolases that act on a peptide bond of a protein (generally EC 3.4). Generally, in the context of the invention, it is suitable with one more protease with endopeptidase and exopeptidase activity of microbial or fungal origin.

[0033] For the descriptions herein and the appended claims, the singular forms” a”, and” an” include plural referents unless the context clearly indicates otherwise. Thus, for example, a reference to” a protein” includes more than one protein. It is further noted that the claims may be drafted to exclude any optional element. As such, this statement is intended to serve as an antecedent basis for use of such exclusive terminology as” solely,” “only” and the like in connection with the recitation of claim elements, or the use of a “negative” limitation. The use of” comprise, “comprises”, “comprising”, “include”, “includes” and” including” are interchangeable and not intended to be limiting. It is to be further understood that where descriptions of various embodiments use the term “comprising”, those skilled in the art would understand that in some specific instances, an embodiment can be alternatively described using language” consisting essentially of” or “consisting of.”

[0034] Where a range of values is provided, unless the context clearly dictates otherwise, it is understood that each intervening integer of the value, and each tenth of each intervening integer of the value, unless the context clearly dictates otherwise, between the upper and lower limit of that range, and any other stated or intervening value in that stated range, is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included in the smaller ranges, and are also encompassed within the invention, subject to any specifically excluded limit in the stated range. Where the stated range includes one or both of the limits, ranges excluding (i) either or (ii) both of those included limits are also included in the invention. For example, “1 to 50” includes “2 to 25”, ”5 to 20”, “25 to 50”, ”1 to 10” etc.

[0035] Generally, the nomenclature used herein, and the techniques and procedures described herein include those that are well understood and commonly employed by those of ordinary skill in the art. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as is commonly understood by one of ordinary skill in the art to which this disclosure pertains. It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting. For purposes of interpreting this disclosure, the following description of terms will apply and, where appropriate, a term used in the singular form will also include the plural form and vice versa.

Detailed and exemplifying description of the invention

Fig. 1 is process flow chart of obtaining an embodiment of the invention. Figs. 2, and 3 show the foaming capacity and stability of food products of the invention (“final recipe”) in comparison with endo- and exo-amylase treated products.

Fig. 4 illustrates the different taste descriptors for food products according to the invention (“final recipe”) in comparison with endo- and exo-amylase treated products.

Fig. 5 illustrates the different texture descriptors for food products according to the invention (“final recipe”) in comparison with endo- and exo-amylase treated products.

Example 1

[0036] This example demonstrates how to produce a smooth and milky drink from peas (Pisum sativum).

[0037] Initially, dry dehulled peas were soaked in water (8-20°C) overnight. After straining and discarding the water, the soaked peas were blanched in water (100°C) for two minutes. Then, the blanched peas were strained again to discard the water. Finally, they were wet milled with clean water (100°C) (weight ratio 1 :3- 1 :8) to an aqueous slurry. The slurry was then cooled down to 60-61 °C and then enzymatically treated with a mix of hydrolytic enzymes for one hour while keeping the temperature steady at 60°C. The treated slurry underwent a heat treatment (95°C) to deactivate the enzymes. The next step was separation, such as decanter centrifugation, for removing the peas' coarse insoluble part, thus delivering a smooth base of 5-7% total solids. The resulting pea-based product was then formulated with rapeseed oil, salt and other ingredients, before undergoing UHT treatment (140°C for four seconds) and a two-step homogenization. The UHT- treated and homogenized drink was packed aseptically, see Fig. 1 , as a milk replacement product.

[0038] The enzyme mix for 2000g of the aqueous slurry includes: Essential enzymes

Amylases

- 200 pL liquifying enzyme Fungamyl 800L (endo-acting amylase), Novozymes, Bagsvaerd, Denmark

- 300 pL saccharifying enzyme Maltogenase, (exo-acting amylase) Novozymes, Bagsvaerd, Denmark)

- 0,2 g protease (FlavorPro 795, Biocatalysts, Cardiff CF15 7QQ, United Kingdom)

- 0,2 g tannase (Creative Enzymes, NY 11967, United States)

Complementary enzymes:

- 60 pL Enzeco® Pectinase (Enzyme Development Corporation, NY, 10018- 6505, United States)

- 30 pL Glucoamylase (AMG, Novozymes, Bagsvaerd, Denmark)

- 0,06 g Enzeco® Alpha-galactosidase (Enzyme Development Corporation, NY, 10018-6505, United States)

The use of pectinase and glucoamylase is not essential to obtain embodiments according to the invention but considered complementary.

Alpha-galactosidase is included in the enzyme mix in order to decrease flatulence after consumption of the drink. It does not affect the taste or other functions of the drink.

[0039] The milk replacement product, produced as above, was evaluated for foaming functionality, suspension stability and sensory qualities in comparison with a pea-based product produced in the same way but only enzymatically treated with the amylases. Both products were formulated with and without rapeseed oil.

[0040] The foaming functionality was evaluated by frothing 150 mL of the samples in a commercial frothing device (Orem io, Melitta) using the warm froth setting. The created froth was then poured into a glass measuring tube and the volume of the foam was measured after 30 seconds and 10 minutes. The density of the foam was calculated from the volume and weight of the sample. The results of the foaming functionality are demonstrated with and without oil in Table 1A and Table 1 B, below. Table 1A shows foam volume (%) and density g/100 ml after 30 seconds for a recipe with endo- and exo-amylases only and for a product according to the invention (Final recipe). Table 1 B shows foam stability in terms of the remaining foam after 10 minutes. Figs. 2 and 3 show % of foam measured 30 seconds and 10 minutes after pouring the froth sample into a measuring tube for samples treated with amylases and according to the invention, respectively. Hence, % foam is (volume of foam phase) I (volume of liquid phase)x100. The samples without oil are depicted with a solid fill, while the respective emulsions are striped.

Table 1A

Table 1 B [0041] It is obvious that the recipe including only amylases creates a similar foam of the emulsion (formulated base with oil) when compared to the product of the invention (final recipe). Accordingly, the addition of taste-enhancing enzymes does not disrupt the foaming properties and surprisingly improves the foaming functionality without any oil added.

[0042] The suspension stability is assessed by pouring 100 mL of the base into a glass measuring tube and measuring the sediment (bottom phase) after 24 hours. Table 2, below, shows that the milk replacement product according to the invention results in a more turbid and better emulsified base. Fig. 5 depicts the suspension stability for each recipe (product according to the invention (“final recipe”) and with endo- and exo-acting amylase, respectively) and that the final recipe exerts a slightly higher value (22% over 17%).

Table 2

[0043] For a sensory evaluation, different descriptors were assessed by a panel using the 9-point scale (1 to 9) to rank the perceived intensity:

- 1 : not astringent/bitter/sweet/clean/with raw pea taste/creamy/gelly- like/grainy at all

- 9: extremely astringent/bitter/sweet/clean/with raw pea/creamy/gelly- like/g rainy taste The results for the inventive milk replacement product, as shown in Table 3, indicate high scores of sweetness, clean taste and creaminess and lower scores of astringency, bitterness, raw pea taste, gelly-like and grainy texture. The results depict that a milk replacement product according to the invention has created a product with the desired sensory attributes Figs. 4 and 5. illustrate the flavour and texture profiles of the two recipes. It is apparent that the final recipe according to the invention has a much cleaner taste and sweetness, while it is less astringent and without as much raw pea taste as the recipe with the amylases. Respectively, for the texture, the final recipe is much creamier and not as grainy or gelly-like.

Table 3

[0044] Table 4, below, demonstrates the nutritional content of a pea-based product (food component, not formulated with any vegetable oil) prepared with the present Example.

[0045]

Table 4

/VCS Colour Match Scaling

[0046] In order to compare the colour of a product according to the present invention with samples derived from different commercial pea protein powders dissolved in water and commercial drinks, a colour matching scale test was performed. All samples were matched with the respective colour code from the NCS 2050 scale. The NCS codes are explained in the example below and demonstrated in Table 5: S 05 05 - Y 20 R

For this purpose, 2% of the products NUTRALYS® S85XF ORGANIC (Roquette Freres, France), GroPro yellow pea protein and GroPro broad bean protein (GroPro, Sweden) were dissolved in water and also formulated with oil and salt, in the same manner as a product of the invention.

[0047] Additionally, three commercial drinks, Commercial drink 1 (based on pea protein), Commercial drink 1 (based on pea protein) and Commercial drink 3 (based on peeled broad beans) were matched in the same scale. It is notable that Commercial drink 3 is the most direct comparison to the product according to the invention as it is made from whole pulses and not isolated pea protein, such as Commercial drinks 1 and 2.

[0048] The results demonstrated in Tables 5 and 6 show that the colour of the pea protein-based samples product from the product of the invention, as the Roquette sample had a significantly redder colour (40%) while the GroPro samples exerted more colour intensity and more yellow colour in the emulsion comparison. Further, the results in Table 5 and 6 show that the Commercial drinks 1 and 2 are quite close to the colour of the food component of the invention, being slightly more intense and redder. On the other hand, Commercial drink 3 is matching in the grey colour scale and exerts significantly more blackness.

[0049]Table 5 and 6, below, show that the different enzymes employed with present invention do not affect the final colour of the product, which is, overall, in the yellow range of colours, exerting notes of red (10% without oil and 20% when formulated with oil). The slurry consisting of peas and water before the enzymatic treatment had a slightly more intense colour (more chroma) compared to the samples without oil.

Table 5

Table 6

[0050] In summary, it is obvious that the inventive method is surprisingly capable of generating a food component from a whole pulse substrate with a high sensory value, a suitable nutrition content, while at the same time, when formulated to a milk replacement product, obtaining suitable stability as a suspension or emulsion, milk-like appearance and foaming capacity.

Example 2

[0051 ] In order to assess the significance of the added proteases, the final recipe as outlined in Example 1 and presented in Fig. 1 was compared a product made in the same way with proteases.

[0052] Table 7 shows Foam volume (%) after 30 seconds and density (g/100 mL) for the final recipe and the recipe excluding proteases, formulated with and without oil.

[0053] Table 8 shows foam stability in terms of the remaining foam (%) after 10 minutes for the final recipe and the recipe excluding proteases, formulated with and without oil. [0054] Table 9 demonstrates suspension stability of the base product and optical density (OD) measure at a wavelength of 450 nm.

[0055] Table 10A and Table 10B shows sensory attributes for taste and texture, respectively for the final recipe and the recipe excluding proteases. The attributes were ranked on a 0-9 categorical scale.

Table 7

Table 8

Table 9

Table 10A

Table 10B

[0056] In addition to the experiments in Tables 7 to 10B, the recipes with and without proteases (formulated with and without oil) were matched with the respective colour code of the NCS 2050 colour scale as in Example 1 , see Table 5 and 6. It was found that the different enzymes do not affect the final colour of the food component of the invention, which is, overall, in the yellow range of colours, exerting notes of red (10% without oil and 20% when formulated with oil). The slurry consisting of peas and water before the enzymatic treatment had a slightly more intense colour (more chroma) compared to the samples without oil.

[0057] In conclusion Example 2 demonstrates that the protease indeed has a contributory positive effect for a milk replacement product when it comes to foam stability, suspension stability, colour attributes and important sensory values like astringency and pea taste. In Tables 7 to 10B “Final recipe” is the same as in Example 1 , but “Final recipe 23” relies on a different amylase but is otherwise the same.

Claims

1. A method of preparing a milk replacement product from whole pulses comprising the steps of: a) providing a substrate from whole pulses with less than 35% protein content based on pulse dry matter and providing an aqueous slurry; b) enzymatically treating the slurry by adding at least one amylase, at least one protease and at least one tannase; c) removing insoluble fractions and obtaining a food component with less than 10 wt% solid food content; and d) formulating the food component with an oil to an emulsified milk replacement product.

2. The method according to claim 1 , wherein the enzymatic treatment in step b) further comprises adding at least one or more enzymes selected from pectinases, glucoamylases and galactosidases.

3. The method according to claim 1 or 2, wherein the enzymes are simultaneously added to the slurry.

4. The method according to any one of claims 1 to 3, wherein the method further comprises at least one of the steps of:

(i) wet milling the substrate in step a) to the slurry;

(ii) inactivating the enzymes of step b);

(iii) heat pasteurising;

(iv) aseptically packaging; and

(v) concentrating or drying the food component.

5. The method according to any one of the previous claims, wherein the amylase is selected from a group consisting of endo-acting alpha amylases, exo-alpha amylases and beta-amylases, preferably, the amylase is a mixture of an endo- acting alpha amylase and an exo-acting alpha amylase.

6. The method according to any one of the previous claims, wherein the protease has at least endopeptidase and exopeptidase activity.

7. The method according to any one of the previous claims, wherein the tannase catalyses hydrolysis of tannic acid, preferably the tannase is of fungal origin, more preferably it comprises a tannase derived from Aspergillus oryzae.

8. The method according to any one of the previous claims, wherein the pulses are derived from species of Pisum sativum.

9. The method according to any one of the previous claims, wherein the whole pulse substrate is pre-treated with a process selected from at least one of dehulling, soaking, blanching, cooking and wet- or dry-conditioning for inactivating endogenous enzymes.

10. The method according to claim 9, comprising: a) soaking de-hulled pulses at room temperature; b) blanching pulses collected from step a); and c) wet milling the pulses collected from step b) with water at an elevated temperature to the aqueous slurry.

11 . The method of claim 10, wherein the wet milling is performed with a weight proportion of pulses to water that is from 1 :3 to 1 :8.

12. A milk replacement product produced by any one of claims 1 to 11 , comprising 0.5 to 3 wt% of a vegetable oil, and having, when a 150 ml product sample is frothed with a commercial frothing device:

- a foaming density of at least 30 g/100 ml;

- and an optical density of at least 2 at 450 nm after 10 minutes.

SUBSTITUTE SHEET (Rule 26)