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US-12616219-B2 - Milk analogue product comprising cereal and legume

US12616219B2US 12616219 B2US12616219 B2US 12616219B2US-12616219-B2

Abstract

The present invention relates to a vegan food composition comprising at least 5 wt % cereal and at least 10 wt % legume on a dry basis, wherein said composition comprises at least 2 wt % dietary fiber provided by cereal and legume and at least 5 wt % protein provided by any one or more of said cereal and legume, and wherein the D4,3 particle size of said composition is less than 100 microns.

Inventors

  • Laurent Sagalowicz
  • Marianne STUDER
  • Patricia Rossi Vauthey
  • Elodie Audrey Soussan
  • Laurence Sandoz
  • Cyril Moccand
  • KLARA HAAS
  • EVELIEN DE WEERT

Assignees

  • SOCIETE DES PRODUITS NESTLE S.A.

Dates

Publication Date
20260505
Application Date
20210618
Priority Date
20200624

Claims (14)

  1. 1 . A liquid vegan food composition comprising at least 5 wt % cereal on a dry basis and at least 10 wt % legume on a dry basis, wherein the composition comprises at least 2 wt % dietary fiber provided by the cereal and the legume and at least 5 wt % protein provided by any one or more of the cereal and the legume, and wherein a D4,3 particle size of the composition is less than 100 microns.
  2. 2 . The liquid vegan food composition according to claim 1 , wherein the composition comprises between 15 to 50 wt % cereal on a dry basis, and between 50 to 85 wt % legume on a dry basis, wherein the composition comprises between 5 to 20 wt % dietary fiber provided by the cereal and the legume and between 5 to 40 wt % protein provided by any one or more of the cereal and the legume.
  3. 3 . The liquid vegan food composition according to claim 1 , wherein the composition is a milk analogue.
  4. 4 . The liquid vegan food composition according to claim 1 , comprising between 30 wt % and 50 wt % cereal on a dry basis, and between 50 wt % to 70 wt % legume on a dry basis.
  5. 5 . The liquid vegan food composition according to claim 1 , wherein the cereal is oat or quinoa.
  6. 6 . The liquid vegan food composition according to claim 1 , wherein the legume is chickpea or lentil.
  7. 7 . The liquid vegan food composition according to claim 1 , comprising between 13 wt % and 38 wt % protein on a dry basis provided by the cereal and legume.
  8. 8 . The liquid vegan food composition according to claim 1 , further comprising oilseed selected from the group consisting of sunflower, pumpkin seed, egusi seed, rapeseed, cotton seed, grapeseed, chia seed, flaxseed, Tamarin seeds, sacha inchi seed, moringa seed, marama seeds, locust bean seeds, melon seeds, watermelon seeds, cucurbit seeds, Okra seeds, Ochro seeds, cacti seeds, cactus seeds, papaya seeds, shea nut, hemp seeds, safflower seeds, and canola seeds.
  9. 9 . The liquid vegan food composition according to claim 8 , wherein the liquid vegan food composition comprises between 25 wt % to 50 wt % oilseeds on a dry basis.
  10. 10 . The liquid vegan food composition according to claim 1 , wherein the D4,3 particle size of the composition is less than 75 microns.
  11. 11 . The liquid vegan food composition according to claim 1 , wherein said cereal and the legume are provided as a powder or a flour which is not a protein isolate or protein concentrate.
  12. 12 . The liquid vegan food composition according to claim 1 , wherein a fat content of the liquid vegan food composition is between 5-15 wt %.
  13. 13 . The liquid vegan food composition according to claim 1 , wherein an amino acid score of the liquid vegan food composition is higher than 0.7.
  14. 14 . The liquid vegan food composition according to claim 1 , wherein a ratio of total lysine in mg to total protein in g of the liquid vegan food composition is higher than 30.

Description

CROSS REFERENCE TO RELATED APPLICATIONS The present application is a National Stage of International Application No. PCT/EP2021/066657, filed on Jun. 18, 2021, which claims priority to European Patent Application No. 20181846.5, filed on Jun. 24, 2020, the entire contents of which are being incorporated herein by reference. BACKGROUND OF THE INVENTION Some consumers do not want to consume milk because of its animal origin, or because of lactose intolerance or dairy allergies. They may also see potential environmental sustainability issues. Alternatives to milk do exist on the market. However, they often have several disadvantages in terms of composition and protein quality. They generally use protein extracts or isolates as source of protein, have a long list of ingredients, are not clean label (e.g. comprise gellan gum, hydrocolloids, and other additives), and the taste can be unpleasant, bitter and/or astringent. The traditional means of producing a milk substitute uses acid or basic treatment. Filtration or centrifugation may be used to remove large particles, which creates grittiness and bitterness. As a result, the efficiency of the process is low and good nutrients like dietary fibers are removed. In addition, taste is often an issue and many ingredients are added to mask off-taste. Furthermore, many constituents like flavors and protein concentrates are often used in alternative plant milks and those have artificial and non-natural connotations for the consumer. Most prior art vegan compositions use filtering to reduce particle size which has the disadvantage of removing dietary fiber and other beneficial components from the composition. The dairy alternative market is growing by 11% each year and finding an alternative with good nutrition and taste will be a major advantage in this competitive field. SUMMARY OF THE INVENTION The present invention provides a vegan food composition which surprisingly preserves natural goodness and avoids grittiness without discarding any nutrients, particularly dietary fibers. In addition, it leads to short ingredient list using only natural ingredients. Accordingly, the invention relates in general to a vegan food composition comprising cereal and legume. The present invention provides a vegan food composition, preferably a liquid vegan food composition, comprising at least 3 wt % cereal on a dry basis, and at least 6 wt % legume on a dry basis, wherein said composition comprises at least 1 wt % dietary fiber provided by said cereal and legume and at least 5 wt % protein provided by any one or more of said cereal and legume. In one embodiment, the vegan food composition comprises at least 5 wt % cereal on a dry basis, and at least 10 wt % legume on a dry basis, wherein said composition comprises at least 2 wt % dietary fiber provided by said cereal and legume and at least 5 wt % protein provided by any one or more of said cereal and legume. In one embodiment, the vegan food composition comprises between 15 to 50 wt % cereal on a dry basis, and between 50 to 85 wt % legume on a dry basis, wherein said composition comprises between 5 to 20 wt % dietary fiber provided by said cereal and legume and between 5 to 40 wt % protein provided by any one or more of said cereal and legume. In one embodiment, the vegan food composition is a liquid and the D4,3 particle size of said composition is less than 100 microns. Preferably, the particle size is measured user laser diffraction. In one embodiment, the vegan food composition further comprises oilseeds, preferably sunflower. In one embodiment, the vegan food composition further comprises between 25 wt % to 50 wt % oilseeds on a dry basis, or about 35 wt % oilseeds on a dry basis. In one embodiment, the vegan food composition is a powder. In one embodiment, the vegan food composition is a liquid. In one embodiment, the vegan food composition is a liquid having a viscosity of less than 100 mPa s as measured at 25° C. with apparatus at a shear rate of 100 s−1, preferably less than 80 mPa s as measured at 25° C. with apparatus at a shear rate of 100 s−1, preferably less than 50 mPa s as measured at 25° C. with apparatus at a shear rate of 100 s−1. In one embodiment, the vegan food composition is a liquid having a viscosity of more than 0.001 Pa s, preferably higher than 0.002 Pa·s, preferably higher than 0.005 Pa·s, preferably higher than 0.01 Pa·s, as measured at 25° C. with apparatus at a shear rate of 100 s−1. In one embodiment, the liquid vegan food composition is a milk analogue. In one embodiment, the ratio of total lysine in mg to total protein in g is higher than 30, preferably higher than 40. In one embodiment, the liquid vegan food composition comprises between 30 wt % and 50 wt % cereal on a dry basis, and between 50 wt % and 70 wt % legume on a dry basis. In one embodiment, the cereal is oat. In one embodiment, the cereal is quinoa. In one embodiment, the cereal is millet. In one embodiment, the cereal is corn. In one e