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SE547148C2 - Method of Preparing a Food Component from Pulses - Google Patents

Method of Preparing a Food Component from Pulses

Info

Publication number
SE547148C2
SE547148C2 SE2330037A SE2330037A SE547148C2 SE 547148 C2 SE547148 C2 SE 547148C2 SE 2330037 A SE2330037 A SE 2330037A SE 2330037 A SE2330037 A SE 2330037A SE 547148 C2 SE547148 C2 SE 547148C2
Authority
SE
Sweden
Prior art keywords
pulses
amylase
slurry
tannase
food component
Prior art date
Application number
SE2330037A
Other languages
Swedish (sv)
Other versions
SE2330037A1 (en
Inventor
Angeliki Triantafyllou
Emilie Sellman
Klelia Karagiannaki
Original Assignee
Cerealiq Ab
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Cerealiq Ab filed Critical Cerealiq Ab
Priority to SE2330037A priority Critical patent/SE547148C2/en
Priority to EP24744970.5A priority patent/EP4651736A1/en
Priority to PCT/SE2024/050037 priority patent/WO2024155224A1/en
Publication of SE2330037A1 publication Critical patent/SE2330037A1/en
Publication of SE547148C2 publication Critical patent/SE547148C2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A23J1/148—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds by treatment involving enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances
    • A23L11/33—Removing undesirable substances, e.g. bitter substances using enzymes; Enzymatic transformation of pulses or legumes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Enzymes And Modification Thereof (AREA)

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 nondairy ready-to-use product comprising such food components and milk replacement products.

Claims (5)

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 com rises addin at least one or more enz mes selected from ectinases, Y 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. _ The method according to any one of the previous claims, wherein the protease has at least endopeptidase and exopeptidase activity. _ 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. _ The method according to any one of the previous claims, wherein the pulses are derived from species of Pisum sativum. The method according to any one of the previous claims, wherein the whole pu|se substrate is pre-treated with a process selected from at least one of de-hulling, soaking, blanching, cooking and wet- or dry-conditioning for inactivating endogenous enzymes. 10_The method according to claim 9, comprising: a) b) C) soaking de-hulled pulses at room temperature; blanching pulses collected from step a); wet milling the pulses collected from step b) with water at an elevated temperature to the aqueous slurry; d) enzymatically treating the slurry with an endo-acting alpha amylase, an exo- acting alpha amylase or a beta-amylase, a protease, a tannase and optionally at least one of a pectinase, a glucoamylase and an alpha-galactosidase; inactivating the enzyme by heat and removing insoluble parts; and f) collecting the food component. 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: 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.
SE2330037A 2023-01-19 2023-01-19 Method of Preparing a Food Component from Pulses SE547148C2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
SE2330037A SE547148C2 (en) 2023-01-19 2023-01-19 Method of Preparing a Food Component from Pulses
EP24744970.5A EP4651736A1 (en) 2023-01-19 2024-01-17 Methods of preparing a food component from pulses
PCT/SE2024/050037 WO2024155224A1 (en) 2023-01-19 2024-01-17 Methods of preparing a food component from pulses

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE2330037A SE547148C2 (en) 2023-01-19 2023-01-19 Method of Preparing a Food Component from Pulses

Publications (2)

Publication Number Publication Date
SE2330037A1 SE2330037A1 (en) 2024-07-20
SE547148C2 true SE547148C2 (en) 2025-04-29

Family

ID=91956344

Family Applications (1)

Application Number Title Priority Date Filing Date
SE2330037A SE547148C2 (en) 2023-01-19 2023-01-19 Method of Preparing a Food Component from Pulses

Country Status (3)

Country Link
EP (1) EP4651736A1 (en)
SE (1) SE547148C2 (en)
WO (1) WO2024155224A1 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070020744A1 (en) * 2005-07-15 2007-01-25 Amano Enzyme Usa Co., Ltd Enzyme compositions that enhance the flavor of food and beverages
WO2011095975A1 (en) * 2010-02-07 2011-08-11 Clearpath Ltd. Chickpea preparation and uses thereof
CN110200079A (en) * 2019-07-09 2019-09-06 河南牧业经济学院 Chick-pea acidified milk and preparation method thereof
WO2021259802A1 (en) * 2020-06-24 2021-12-30 Société des Produits Nestlé S.A. A milk analogue product comprising cereal and legume
WO2022117917A1 (en) * 2020-12-01 2022-06-09 Valio Ltd Process for producing non-dairy protein preparation, and protein preparation
WO2022117918A1 (en) * 2020-12-01 2022-06-09 Oddlygood Global Oy Non-dairy protein based edible product and, process for manufacturing the same

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20070020744A1 (en) * 2005-07-15 2007-01-25 Amano Enzyme Usa Co., Ltd Enzyme compositions that enhance the flavor of food and beverages
WO2011095975A1 (en) * 2010-02-07 2011-08-11 Clearpath Ltd. Chickpea preparation and uses thereof
CN110200079A (en) * 2019-07-09 2019-09-06 河南牧业经济学院 Chick-pea acidified milk and preparation method thereof
WO2021259802A1 (en) * 2020-06-24 2021-12-30 Société des Produits Nestlé S.A. A milk analogue product comprising cereal and legume
WO2022117917A1 (en) * 2020-12-01 2022-06-09 Valio Ltd Process for producing non-dairy protein preparation, and protein preparation
WO2022117918A1 (en) * 2020-12-01 2022-06-09 Oddlygood Global Oy Non-dairy protein based edible product and, process for manufacturing the same

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
García Arteaga V, et al. 'Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates' Innovative Food Science & Emerging Technologies. 2020;65:102449 *
Großmann KK, et al. 'Impact of Peptidase Activities on Plant Protein Hydrolysates Regarding Bitter and Umami Taste'. J Agric Food Chem. 2021;69(1):368-376 *
Vogelsang-O'Dwyer M, et al. 'Enzymatic Hydrolysis of Pulse Proteins as a Tool to Improve Techno-Functional Properties'. Foods. 2022;11(9):1307 *

Also Published As

Publication number Publication date
SE2330037A1 (en) 2024-07-20
EP4651736A1 (en) 2025-11-26
WO2024155224A1 (en) 2024-07-25

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