Patent Description:
Alternatives to milk do exist. However, they often suffer from several disadvantages. They are often far from milk 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 nonnatural connotations for the consumer and generally have long ingredient lists.

The dairy alternative market is growing by <NUM>% each year and finding an alternative with good nutrition and taste will be a major advantage in this competitive field.

<CIT> discloses a method of making a chickpea soluble fraction, but which includes the removal of dietary fiber by filtration.

<CIT> discloses the use of amylase to prevent gelation of chickpeas and adzuki beans. Filtration is used to prevent graininess.

<CIT> discloses a spreadable cream. A spreadable cream cannot be used as a drink or as a liquid cream. A spreadable cream is characterized by having a high viscosity, which in <CIT> is between <NUM> and <NUM> Pa s (<NUM><NUM> and <NUM><NUM> cP) In addition, in <CIT>, no mention is made of preventing gelation, starch retrogradation or of the use of an enzyme.

<CIT> discloses an alternative plant milk that contains at least nuts, a source of proteins and a carbohydrate source to match composition of dairy milk. This leads to a long list of ingredients having an unnatural image with ingredients such as protein concentrate or pea protein. <CIT> discloses a plant-based milk alternative composition comprising chickpea, useful in various food and beverage products, that approximates the nutritional and functional properties of dairy milk but does not contain dairy or lactose.

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 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 is defined in the appended claims.

The present invention provides a vegan food composition comprising at least <NUM> wt% legume and at least <NUM> wt% non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least <NUM> wt% dietary fiber provided by the legume and at least <NUM> wt% protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, wherein the D90 particle size for the volume weighted size distribution of said composition is less than <NUM> microns, wherein the legume is chickpea which is de-hulled and roasted, and wherein the vegan food composition is entirely devoid of animal products, or animal derived products, and wherein the D90 particle size for the volume weighted size distribution is the diameter of particle, for which <NUM>% of the volume of particles have a diameter smaller than this D90.

In one embodiment, the vegan food composition is a powder.

In one embodiment, the vegan food composition is a liquid having a viscosity of less than <NUM> Pa s as measured at <NUM> with apparatus at a shear rate of <NUM>-<NUM>.

In one embodiment, the 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 <NUM>, preferably higher than <NUM>.

In one embodiment, the vegan food composition comprises between <NUM> wt% and <NUM> wt% legume.

According to the invention, the legume is de-hulled and roasted chickpea.

In one embodiment, the vegan food composition comprises between <NUM> wt% and <NUM> wt% protein provided by the legume and non-legume seeds.

In one embodiment, the non-legume seed is sunflower. In one embodiment, the non-legume seed is defatted by at least <NUM>%.

In one embodiment, the D90 particle size of the composition is less than <NUM> microns, preferably less than <NUM> microns, preferably less than <NUM> microns.

In one embodiment, the composition has a D50 particle size less than <NUM> microns, preferably less than <NUM> microns, preferably less than <NUM> microns.

The inventors have surprisingly found that a combination of legumes with seeds or nuts or defatted seeds or nuts can provide a composition, which is close to milk and which has the right balance between carbohydrates, fat and protein as well as a good quantity of each essential amino acid and physical characteristics which are close to milk or liquid cream.

There is also provided a food product comprising the vegan food composition according to the invention.

The invention also provides a method of making a vegan food composition entirely devoid of animal products, or animal derived products, comprising: a. Mixing at least <NUM> wt% legume and at least <NUM> wt % non-legume seed or non-legume nuts on a dry basis, wherein the legume is de-hulled and roasted chickpea; b. Reducing the D90 particle size for the volume weighted size distribution to less than <NUM> microns. Adding an aqueous phase; d. Adding enzyme to prevent gelation, heating, and de-activating the enzyme; e. Reducing particle size so that the D90 particle size for the volume weighted size distribution is less than <NUM> microns; f. Homogenising; g. Sterilizing or pasteurizing,
wherein the D90 particle size for the volume weighted size distribution is the diameter of particle, for which <NUM>% of the volume of particles have a diameter smaller than this D90.

In one embodiment, the non-legume seed is selected from sunflower, pistachio, chia, sacha inchi, flax or hemp.

In one embodiment, the non-legume seed is sunflower.

In one embodiment, at least <NUM> wt% of fat is removed from the non-legume seed.

In one embodiment, the fat is removed using a mechanical press, by solvent extraction, or a process using CO2.

In one embodiment, the enzyme is alpha amylase.

In one embodiment, micronization is performed to reduce the particle size so that the D90 is lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns.

In one embodiment, micronization is performed to reduce the particle size so that the D50 is lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns.

This may be performed by Stirred media mill, Bead mill, Jet mill, Ball mill, Pin mill, Roller grinder, Roller refiner, Hammer mill, Colloidal mill, Impact mill, Stone mill, Cryogenic milling, Rod mill, Vibratory mill, or by Cutting mill.

Preferably micronization is performed using a Stirred media mill, Bead mill, Ball mill, Jet mill or a Pin mill.

In one embodiment, drying is performed by spray drying, roller drying, belt drying, vacuum belt drying, spray freezing, spray chilling, ray drying, oven drying, convection drying, microwave drying, freeze drying, pulsed electric field assisted drying, ultrasound assisted drying, fluid bed drying, ring drying, vortex drying, or IR drying (radiation).

In a preferred embodiment, drying is performed by spray drying, roller dryer, belt drying, or vacuum belt drying.

In one embodiment, the vegan food composition is deodorized using vacuum at a temperature higher than <NUM>.

In an alternative embodiment, method step e) involving micronization is performed before method steps c) and d) involving adding aqueous phase and enzyme. In one embodiment, the aqueous phase is water.

When a composition is described herein in terms of wt%, this means a mixture of the ingredients on a dry basis, unless indicated otherwise.

As used herein, an "analogue" of a substance is considered to be a parallel of that substance in regard to one or more of its major characteristics. A "milk analogue" as used herein will parallel milk in the major characteristics of purpose, usage, and nutrition. It has similar levels of energy, protein, carbohydrates, vitamins and minerals. Preferably, the milk analogue is an analogue of cow's milk.

The term "vegan food composition" refers to an edible composition which is entirely devoid of animal products, or animal derived products. Non-limiting examples include meat, eggs, milk, and honey.

The vegan food composition of the invention can be solid, for example a powder or it can be liquid, for example a milk analogue. It can be added to a food product.

A legume is a plant in the family Fabaceae (or Leguminosae), the seed of such a plant (also called pulse). Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure.

According to the invention, the legume is chickpea. In other embodiments that are outside the subject-matter of the claims, the following legumes can be used in the vegan food composition :
beans, lentils and peas, for example kidney beans, navy beans, pinto beans, haricot beans, lima beans, butter beans, azuki beans, mung beans, golden gram, green gram, black gram, urad, fava beans, scarlet runner beans, rice beans, garbanzo beans, cranberry beans, lima beans, green peas, snow peas, snap peas, split peas and black-eyed peas.

The legume is de-hulled, roasted chickpea.

The following non-legume seeds can be used in the vegan food composition according to the invention: sunflower seeds, cotton seeds, safflower seeds, pumpkin seeds, squash seeds, butternuts, walnut, almond, hemp, sacha inchi, pistchio, canola seeds, chia and flaxseed.

Preferably, the non-legume seeds are selected from sunflower seeds, cottonseeds, pumpkin, hemp, chia and flaxseeds. Preferably the non-legume seed is defatted. Preferably, the non-legume seed is sunflower. Preferably, the non-legume seed is defatted sunflower.

The following non-legume nuts can be used in the vegan food composition according to the invention: hazelnuts, brazil nuts, pilinuts, cashew nuts, macadamia nuts, tiger nuts, peanuts, pecan nuts, pili nuts, pine nuts, pistachio, chestnuts, pecan nuts.

Preferably, the non-legume nut is peanut.

The preferred range of dietary fiber provided by the legume in the vegan food composition according to the invention is <NUM> wt% to <NUM> wt%, more preferably <NUM> wt% to <NUM> wt%, most preferably <NUM> wt% to <NUM> wt%.

The preferred range of protein in the vegan food composition according to the invention is <NUM> wt% to <NUM> wt%, most preferably <NUM> wt% to <NUM> wt%.

In one embodiment, the D90 particle size for the volume weighted size distribution is less than <NUM> microns, preferably less than <NUM> microns, preferably less than <NUM> microns. D90 for the volume weighted distribution is the diameter of particle, for which <NUM>% of the volume of particles have a diameter smaller than this D90.

In one embodiment, micronization is performed to reduce the particle size so that the D50 is lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns. D50 for the volume weighted distribution is the diameter of particle, for which <NUM>% of the volume of particles have a diameter smaller than this D90. The particle size distribution weighted volume for a powder can be determined by automatized.

microscopy technique like the one obtained with CamSizer (Camsizer XT Retsch) or by dispersing the particle in water using a rotor-stator and performing light scattering. For a liquid, it can be determined using light scattering. In the following text, D90 and D50 are always used for a volume weighted size distribution and describe the particle diameter. Volume weighted size distribution is very familiar for one skilled in the art.

The D90 particle size distribution in the vegan food composition according to the invention is lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns.

The D50 particle size distribution in the vegan food composition according to the invention is lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns.

The preferred range of fat content of the vegan food composition according to the invention is between <NUM> - <NUM> wt%, preferably <NUM>-35wt%, preferably between <NUM> - <NUM> wt%, preferably between <NUM> - 25wt%.

The preferred range of carbohydrate content of the vegan food composition according to the invention is <NUM> wt% to <NUM> wt%, which does not include contribution from the dietary fibers of the composition.

Protein quality is closely associated with the various essential amino acid ratios. The amino acid ratio for a given essential amino acid is defined by the quantity of this essential amino acid in mg divided by total protein in g. There are accepted standard values for these ratios for each essential amino acid (Protein quality evaluation, Report of the joint FAO-WHO Expert Consulation Bethesda Md USA <NUM>-<NUM> December <NUM>), which defines if a protein source contains enough of this essential amino acid. For many protein sources such as nuts, seeds and cereals, the limiting amino acid is lysine and in addition, lysine degrades during food processing due to association with other nutrients and Maillard reaction (<NPL>)). For seeds and nuts, the ratio lysine to total protein is typically in the range <NUM>-<NUM>/g, while for legumes it is typically in the range <NUM>-<NUM>/g. It should be noted that in a final product, lysine amount is even lower due to chemical reaction. The normalized amino acid ratio for any essential amino acids refers to the amino acid ratio divided by a standard essential amino acid quantity for each amino acid. This standard amino acid quantity is taken for lysine to be <NUM>/g, for threonine <NUM>/g, for isoleucine <NUM>/g, for leucine <NUM>/g, for lysine <NUM>/g, for valine <NUM>/g, for histidine <NUM>/g, for tryptophan <NUM>/g for aromatic amino acid, which is the sum phenylalamine + tyrosine <NUM>/g, and for sulfurous amino acids, which are the sum of Methionine plus Cysteine. These values are in accordance with recommendations for children aged <NUM> months to <NUM> years (Dietary protein quality evaluation in human nutrition, Report of an FAO Expert Consultation, FAO food and nutrition paper <NUM>, <NUM>). The amino acid score is the lowest value of all the normalized amino acid ratio corresponding to the amino acids cited above. In one embodiment, the amino acid score is higher than <NUM>, preferably higher than <NUM>.

In one embodiment, the vegan food composition is a milk analogue comprising <NUM> to <NUM> wt%, preferably about <NUM> wt% de-hulled roasted chickpea and <NUM> to <NUM> wt%, preferably <NUM> wt% defatted sunflower on a dry basis, wherein said composition comprises <NUM> to <NUM> wt%, preferably about <NUM> wt% dietary fiber and <NUM> to <NUM> wt%, preferably about <NUM> wt% protein, and wherein the D90 is less than <NUM> microns, preferably about <NUM> microns.

In one embodiment, the vegan food composition is a powder comprising <NUM> to <NUM> wt%, preferably about <NUM> wt% de-hulled roasted chickpea and <NUM> to <NUM> wt%, preferably about <NUM> wt% defatted sunflower on a dry basis, wherein said composition comprises <NUM> to <NUM> wt%, preferably about <NUM> wt% dietary fiber and <NUM> to <NUM> wt%, preferably about <NUM> wt% protein, and wherein the D90 is less than <NUM> microns, preferably about <NUM> microns.

In one embodiment, the vegan food composition is a powder comprising <NUM> to <NUM> wt%, preferably about <NUM> wt% de-hulled roasted chickpea and <NUM> to <NUM> wt%, preferably about <NUM> wt% defatted sunflower on a dry basis, and sunflower oil, wherein said composition comprises <NUM> to <NUM> wt%, preferably about <NUM> wt% dietary fiber and <NUM> to <NUM> wt%, preferably about <NUM> wt% protein, and wherein the D90 is less than <NUM> microns, preferably about <NUM> microns.

In one embodiment, there is provided a food product comprising the vegan food composition according to the invention. The food product can be, for example, a vegan milk analogue based product, Nesquik, Milo, apple puree and other fruit extracts, strawberry puree, creams, culinary sauces, chocolate and other confectionary.

In one embodiment, the food product can be a vegan cream analogue.

In one embodiment, the food product has a viscosity of less than <NUM> Pa s, preferably of less than <NUM> Pa s, preferably of less than <NUM> Pa s, preferably of less than <NUM> Pa s, preferably of less than <NUM> Pa s, as measured at <NUM> with apparatus at a shear rate of <NUM>-<NUM>.

In one embodiment, the invention relates to a method of making a vegan food composition comprising mixing chickpea and sunflower seeds. The chickpeas are de-hulled and roasted, preferably roasted for at least <NUM> minutes to at least <NUM>. The sunflower seeds are preferably defatted, for example by using a manual press.

For the pre-grinding step, <NUM> wt% chickpea can be dry mixed with <NUM> wt% defatted sunflower. The size is then reduced, preferably by milling, preferably to a D90 less than <NUM> microns.

For the enzymatic treatment step, the mixture is preferably diluted in water (<NUM> to <NUM>% TS (total solids)). Pre-gelatinization can then be performed at about <NUM> for about <NUM> mins. Alpha amylase can then be added for <NUM> mins at <NUM>, followed by a deactivation step, for example at <NUM> for at least <NUM>.

For the micronization step, the mixture can be subjected to ball milling to get a D90 lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, more preferably lower than <NUM> microns, most preferably lower than <NUM> microns. Evaporation can then be used to remove off flavors, for example from <NUM>% to <NUM>% TS, followed by dilution, for example to <NUM>% TS.

A homogenization step is then carried out, for example at a pressure of <NUM> bar and then at <NUM> bar.

A heat treatment step is then performed, for example by heating to at least <NUM> for at least <NUM>.

A drying step may then be carried out, for example a spray drying step, for example to TS <NUM>%.

In one embodiment, the invention relates to a method of making a vegan composition comprising mixing chickpea and sunflower protein extract or sunflower flour. For ingredient preparation, the chickpeas are de-hulled and roasted and are preferably roasted for at least <NUM> minutes at <NUM>. The sunflower seeds are preferably defatted, for example by using a manual press.

For the pre-grinding step, <NUM> wt% chickpea is dry mixed with <NUM> wt% defatted sunflower. The D90 particle size is then reduced, preferably by milling, preferably to a D90 particle size of less than <NUM> microns.

For the micronization step, the mixture can be subjected to Jet milling, preferably to a D90 particle size of about <NUM> microns or less, or to about <NUM> microns or less.

For the enzymatic treatment step, the mixture is preferably diluted in water (<NUM>% TS). Pre-gelatinization can then be performed at about <NUM> for about <NUM> mins. Alpha amylase can then be added for <NUM> for at least <NUM> mins, followed by a deactivation step, for example at <NUM> for at least <NUM>.

Evaporation can then be used to remove off flavors, for example from <NUM>% to <NUM>% TS, followed by dilution, for example to <NUM>% TS.

A homogenization step may then be carried out, for example at <NUM> + <NUM> bar.

A heat treatment step may then be performed, for example by heating to at least <NUM> for at least <NUM> seconds.

In one embodiment, the invention relates to a method of making a vegan composition comprising mixing chickpea, sunflower protein extract, and sunflower oil. For ingredient preparation, the chickpeas are de-hulled. The chickpea are roasted, preferably for at least <NUM> hour at <NUM>. The sunflower are preferably defatted, for example by using a manual press.

For the pre-grinding step, <NUM> wt% chickpea is dry mixed with <NUM> wt% defatted sunflower.

The D90 particle size is then reduced, preferably by milling, preferably to a D90 particle size of less than <NUM> microns or to a D50 particle size of less than <NUM> microns.

For the micronization step, the mixture can be subjected to Jet milling to a D90 lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, most preferably lower than <NUM> microns or to a D50 lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, most preferably lower than <NUM> microns.

Evaporation can then be used to remove off flavors, for example from <NUM>% to <NUM>% TS, followed by dilution, for example to <NUM>% TS. Fat addition may occur at this stage.

A homogenization step is then carried out, for example at <NUM> + <NUM> bar.

In one embodiment, the invention relates to a method of making a vegan food composition comprising mixing between <NUM> wt% and <NUM> wt% chickpea flour or chickpea extracts with between <NUM> wt% and <NUM> wt% sunflower flour or sunflower extract.

For the enzymatic treatment step, the mixture is preferably diluted in water (<NUM> to <NUM>% TS (total solids). Pre-gelatinization can then be performed at about <NUM> for about <NUM> mins. Alpha amylase can then be added for <NUM> mins at <NUM>, followed by a deactivation step, for example at <NUM> for at least <NUM>.

For the micronization step, the mixture can be subjected to ball milling to get a D90 lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, more preferably lower than <NUM> microns, most preferably lower than <NUM> microns or to a D50 lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, preferably lower than <NUM> microns, most preferably lower than <NUM> microns. Evaporation can then be used to remove off flavors, for example from <NUM>% to <NUM>% TS, followed by dilution, for example to <NUM>% TS.

Chickpeas were sourced from Vivien Paille (France). Chickpea de-hulling was carried out using Laboratory shelling Machine (F. SCHULE Mühlenbau GmbH, Germany) for <NUM> and at <NUM>% of maximum speed.

The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) operating at <NUM> for <NUM> minutes.

Bio Sunflower seeds were purchased at Migros (Switzerland). The sunflower seeds were defatted using a manual press (Rommelsbacher OP <NUM> "Emilio", Germany). A sunflower cake and an oily phase were obtained.

<NUM> wt% of de-hulled roasted chickpea was dry mixed with <NUM> wt% defatted sunflower to get a composition close to milk. The size of the particles was reduced using by hammer milling (Retsch ZM1, Switzerland) operating at speed <NUM> with grid size of <NUM>.

<NUM> wt% of the solid mixture was added to <NUM> wt% of water and was introduced into a Tetra Almix B200-<NUM> VA Scanima reactor (Germany). The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to the total mass, of Ban <NUM> (Novozymes, Denmark), where the active component is the enzyme alpha amylase was added. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The mixture was then heated for <NUM> seconds in an APV HTST (Germany) at <NUM> to deactivate the alpha amylase.

Two passages of Ball-milling (Alpine Okawara, Japan) were then applied. The first passage was performed at <NUM> rpm <NUM>/h and the second passage was performed at <NUM> rpm <NUM>/h.

The mixture was then placed in an evaporator (CEP-<NUM> Okawara, Japan) operating at a pressure of <NUM> mb and <NUM> until the solid content was about <NUM>%. This operation removed off-flavor. Water was added again to reach a solid content of <NUM>%. Smell and taste were much better after evaporation and dilution to <NUM>% than before. Moreover, the evaporated aqueous phase has a strong off-flavor smell.

Homogenization (APV, HTST, Germany) was realized using pressure of <NUM>/<NUM> Bars. Heat treatment was then applied at <NUM> for <NUM> seconds (APV, HTST, Germany).

During all the operations in liquid, the pH was adjusted either with NaOH or with HCl to pH <NUM>.

A ready drink milk alternative was obtained, which could be consumed as such giving a delicious drink with a nutty flavor. It was also diluted with water and was aromatized with fruits and with chocolate resulting in a delicious drink.

The particle size was determined using a Malvern <NUM> instrument using the Mie model with stirrer speed <NUM>, material name : vegetable oil, refractive index <NUM>, particle density <NUM> and absorption index <NUM>, dispersant was water and corresponding refractive index <NUM>. Result is the average of <NUM> measurements. The D90 was determined to be <NUM> microns and D50 was <NUM> microns.

For analyzing the macronutrient content of the milk, the liquid was first dried using spray drying.

The protein composition was determined by the Dumas method with a conversion factor of <NUM>. The lipid composition was determined by acid hydrolysis.

The contents were determined to be as follows: protein <NUM>%, fat <NUM>%, dietary fiber <NUM>% and carbohydrate <NUM>%. This composition is very similar to full fat milk (Table <NUM>). In addition, a large amount of dietary fiber is present.

The amino acid content and the amino acid scores are given in the following table <NUM>.

The amino acid score is the lowest amino acid ratio. It corresponds to the lysine. Therefore amino acid score is <NUM>. The ratio of total lysine in mg to total protein in g is <NUM>,<NUM>.

The ready drink milk alternative of example <NUM> was sprayed-dried.

Spray-drying was then performed using a Tower Niro SD <NUM>. 3N (GEA, Denmark) with <NUM> inlet temperature, <NUM> outlet temperature and operating at <NUM>/h.

The size of the particles was determined using a CamSizer instrument (Camsizer XT Retsch Xdry, using a pressure of <NUM> Pa, the results being expressed on a volume basis with the Xarea, manual Camsizer) to correspond to a D90 of <NUM> and a D50 of <NUM>.

<NUM>% of this powder was added in water to reconstitute delicious alternatives to milk. In this drink, two coffee spoons of Nesquik were added in <NUM>. In another experiment, Milo was added. In another experiment, apple puree was added. It was also tasted with strawberry puree.

<NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>. Viscosity was found to be: <NUM> Pas (13cP) at a shear rate of <NUM>-<NUM>.

<NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>.

Viscosity was found to be: <NUM> Pas (160cP) at a shear rate of <NUM>-<NUM>.

Chickpeas were supplied by Zwicky (Switzerland). Chickpea de-hulling was carried out using Laboratory shelling Machine (F. SCHULE Mühlenbau GmbH, Germany) for <NUM> and at <NUM>% of maximum speed.

<NUM> wt% of de-hulled roasted chickpea was dry mixed with <NUM> wt% defatted sunflower flour (Heliaflor <NUM>, Austrade, Germany) to get a composition close to skimmed milk. The size of the particles was reduced by Hammer milling (Retsch ZM1, Switzerland). After Jet milling was applied (Fluid Jet Mill J-<NUM>, Techologica mechanica, Italy) using a feeding rate of <NUM>/ hour, at air pressure Ventury of <NUM> bars and an air pressure ring of <NUM> bars.

<NUM> wt% of the solid mixture was added to <NUM> wt% of water and introduced into a Tetra Almix B200-<NUM> VA Scanima reactor (Germany). The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to the total mass, of Ban <NUM> (Novozymes, Denmark), where the active component is the enzyme alpha amylase was added. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The mixture was then heated for <NUM> seconds in an APV HTST (Germany) at <NUM> to deactivate the enzyme alpha amylase.

The mixture was then placed in an evaporator (CEP-<NUM> Okawara, Japan) operating at a pressure of <NUM> mb and <NUM> until the solid content was about <NUM>%. This operation removes off-flavor. Water was added again to reach a solid content of <NUM>%.

Homogenization (APV, HTST, Germany) was realized using pressure of <NUM>/<NUM> Bars. Heat treatment was then applied at <NUM> for <NUM> seconds (APV, HTST, Germany).

The contents were determined to be as follows: protein <NUM>%, fat <NUM>%, dietary fiber <NUM>% and carbohydrate <NUM>%. This composition is very similar to low fat milk (Table <NUM>). In addition, a large amount of dietary fiber is present.

<NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of <NUM> microns was obtained and D50 of <NUM> microns. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>. Viscosity was found to be: <NUM> Pas (12cP) at <NUM>-<NUM>.

The process used was identical to that used in example <NUM>, except that <NUM>% (versus the rest of the dispersion) sunflower oil (Migros, Switzerland) was added before homogenization and a pre-homogenization step was performed using a disperser device (Ystrall, X50/<NUM>).

<NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of <NUM> microns was obtained and a D50 of <NUM> microns. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>. Viscosity was found to be: <NUM> Pas (9cP) at a shear rate of <NUM>-<NUM>.

The protein composition was determined by the Dumas method with a conversion factor of <NUM>. The lipid composition was determined by acid hydrolysis.

The nutrient contents were determined to be as follows: protein <NUM>%, fat <NUM>%, Dietary fiber <NUM>% and carbohydrate <NUM>%. This composition is very similar to whole milk (Table <NUM>). In addition, a large amount of dietary fiber is present.

<NUM>% of this powder was solubilized to form a cream and delicious sauces could be formed from it.

Chickpeas were supplied by Alligro (France). Chickpea de-hulling was carried out using Laboratory shelling Machine (F. SCHULE Mühlenbau GmbH, Germany) for <NUM> and at <NUM>% of maximum speed.

Bio Sunflower seeds were purchased at Migros (Switzerland). The sunflower seeds were defatted using a manual press (Rommelsbacher OP <NUM> "Emilio", Germany) and a sunflower cake was obtained.

<NUM> wt% of de-hulled roasted chickpea was dry mixed with <NUM> wt% defatted sunflower to get a composition close to milk. The size of the particles was reduced by hammer milling (Retsch ZM1, Switzerland).

<NUM>% of the solid mixture was added to <NUM>% of water and introduced into a closed glass flask and was agitated with a magnetic agitator. The mixture was heated under agitation <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to the total mass, of Ban <NUM> (Novozymes, Denmark), where the active component is the enzyme alpha amylase was added. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes.

The same procedure was applied without roasting the chickpea and smell was much less pleasant and more beany compared to when the chickpea had been roasted.

Chickpea flour was sourced from Vivien Paille (France).

<NUM> wt% of chickpea flour was dry mixed with <NUM> wt% (partially) defatted sunflower flour (Heliaflor <NUM>, Austrade, Germany).

<NUM> wt% of the mixture was added to <NUM> wt% of water and was introduced into a Tetra Almix B200-<NUM> VA Scanima reactor (Germany). The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to the total mass, of Ban <NUM> (Novozymes, Denmark), where the active component is the enzyme alpha amylase was added. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The mixture was then heated for <NUM> seconds in an APV HTST (Germany) at <NUM> to deactivate the alpha amylase.

Homogenization (APV, HTST, Germany) was realized using pressure of <NUM>/<NUM> Bars.

During all the operations in liquid, the pH was adjusted either with NaOH or with HCl to maintain pH between <NUM> and <NUM>.

Part of the liquid was treated by ultra high temperature treatment using a temperature of <NUM> for <NUM> seconds (APV, HTST, Germany). This liquid alternative milk can be stored several months at room temperature without alteration of its properties. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of <NUM> microns and a D50 of <NUM> microns were obtained.

The rest of the liquid was pasteurized using a heat treatment of <NUM> for <NUM> seconds (APV, HTST, Germany).

Part of this liquid was spray dried using a Tower Niro SD <NUM>. 3N (GEA, Denmark) with <NUM> inlet temperature, <NUM> outlet temperature and operating at <NUM>/h. <NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of <NUM> microns was obtained and a D50 of <NUM> microns. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>. The viscosity was found to be at a shear rate of <NUM>-<NUM>: <NUM> Pas (18cP).

The nutrient contents were determined to be as follows: protein <NUM>%, fat <NUM>%, Dietary fiber <NUM>% and carbohydrate <NUM>%.

The amino acid content and the amino acid scores are given in the following table <NUM>:.

Part of the liquid obtained previously was roller dried using a Gooda Single Drum dryer type E5/<NUM> with a drying surface of <NUM><NUM>, operating with a speed of the main roller of <NUM>% (<NUM> RPM), a speed of the satellites of <NUM>%, main roller temperature of <NUM>, and a feed of <NUM>/hour. Roller dried samples were first milled with a Frewitt GLA-ORV and a grid of <NUM>. <NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of 197microns and a D50 of <NUM> microns were obtained. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>. The viscosity was found to be at a shear rate of <NUM>-<NUM>: <NUM> Pas (18cP).

The Roller dried powder milled with the Frewitt GLA-ORV was further milled with a Hammer Mill model ZM1 by Retsch operating at speed <NUM> using a grid size of <NUM>. <NUM>% of this powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of <NUM> microns and a D50 of <NUM> microns were obtained.

Part of the liquid obtained previously was vacuum dried using an oven dryer Heraeus VT6130P and a vacuum of <NUM> atm for <NUM> hours, temperature of <NUM>. <NUM>% of the powder was dispersed in water using a Polytron PT3000 operating for <NUM> minutes. The particle size was then analyzed by light scattering using the conditions of example <NUM>. A D90 of <NUM> microns and a D50 of <NUM> microns were obtained. Viscosity was measured using a Physica MCR <NUM> (Anton Paar), with a Pelletier temperature of <NUM>, with <NUM> points for <NUM> seconds. Bob length was <NUM>, bob diameter was <NUM>, cup diameter was <NUM> and active length: <NUM>. The viscosity was found to be at a shear rate of <NUM>-<NUM>: <NUM> Pas (18cP).

Cowpea was sourced from Moulin Suisse (Switzerland). Bio pumpkins seeds were purchased at Migros (Switzerland). <NUM> wt% of cow pea beans was mixed with <NUM> wt% pumpkin seeds to get a composition close to milk. A powder was obtained using hammer milling (Retsch ZM1, Switzerland) operating at speed <NUM> with <NUM> knifes and grid size of <NUM>.

<NUM> wt% of the solid mixture was added to <NUM> wt% of water and was introduced into a reactor. The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to total weight, of Ban <NUM> (Novozymes, Denmark) was added, where the active component is the enzyme alpha amylase. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes.

Two passages of Ball-milling (Retsch PM200, Germany) were then applied at <NUM> rpm, <NUM>. <NUM> of water was added to every <NUM> of liquid. A ready drink milk alternative was obtained with a very nice flavor. The particle size was determined using a Malvern <NUM> instrument using the Mie model with stirrer speed <NUM>, material name: protein, refractive index <NUM>, particle density <NUM> and absorption index <NUM>, dispersant was water and corresponding refractive index <NUM>. Result is the average of <NUM> measurements. The D90 was determined to be <NUM> microns and D50 was <NUM> microns.

The composition was determined to be as follows: protein <NUM>%, fat <NUM>%, <NUM>% dietary fiber and <NUM>,<NUM>% carbohydrate. This composition is rich in protein. In addition, a large amount of dietary fiber is present. The beverage has a pleasant taste with slight beany taste and no graininess could be perceived.

Split fava bean was sourced from Hodmedod's British Beans superfood market. A powder was obtained using hammer milling (Retsch ZM1, Switzerland) operating at speed <NUM> with <NUM> knifes and grid size of <NUM>.

Partially defatted hemp flour called Hemp Protein <NUM> was from All Origin Treasure (AOT, Germany). <NUM> wt% of Fava bean powder was dry mixed with <NUM> wt% defatted hemp flour. <NUM> wt% of the solid mixture was added to <NUM> wt% of water and was introduced into a reactor. The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to total weight, of Ban <NUM> (Novozymes, Denmark) was added, where the active component is the enzyme alpha amylase. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The dispersion was then heated at <NUM> for <NUM> minutes to deactivate the enzymes.

Two passages of plenary Ball-milli (PM <NUM> Retsch) were then applied at <NUM> rpm, <NUM> <NUM> of water was added to every <NUM> of liquid. A ready drink milk alternative was obtained. The particle size was determined using a Malvern <NUM> instrument using the Mie model with stirrer speed <NUM>, material name: protein, refractive index <NUM>, particle density <NUM> and absorption index <NUM>, dispersant was water and corresponding refractive index <NUM>. Result is the average of <NUM> measurements. The D90 was determined to be <NUM> microns and D50 was <NUM> microns.

The protein composition was determined by the Dumas method with a conversion factor of <NUM>. The lipid composition was determined by acid hydrolysis. The composition was determined to be as follows: protein <NUM>%, fat <NUM>%, dietary fiber <NUM>% and carbohydrate <NUM>%. This composition leads to protein content similar to milk, lower carbohydrate than milk. In addition, a large amount of dietary fiber is present.

Greenpea was sourced from Vivien Paille (France). Peanuts were supplied from Enjoy Bistro. The peanuts were defatted using a manual press (Rommelsbacher OP <NUM> "Emilio", Germany). A peanut cake and an oily phase were obtained.

<NUM> wt% of green pea was dried mixed with <NUM> wt% defatted peanut (pumpkin cake) to get a composition close to milk. A powder was obtained using hammer milling (Retsch ZM1, Switzerland) operating at speed <NUM> with <NUM> knifes and grid size of <NUM>.

<NUM> wt% of the solid mixture was added to <NUM> wt% of water and was introduced into a reactor. The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to total weight, of Ban <NUM> (Novozymes, Denmark) was added, where the active component is the enzyme alpha amylase. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The dispersion was then heated at <NUM> for <NUM> minutes to deactivate the enzymes.

The protein composition was determined by the Dumas method with a conversion factor of <NUM>. The lipid composition was determined by acid hydrolysis. The composition was determined to be as follows: protein <NUM>%, fat <NUM>%, dietary fiber <NUM>% and carbohydrate <NUM>%. This composition is rich in protein. In addition, a large amount of dietary fiber is present. The beverage has a pleasant taste with nutty flavor.

The chickpeas were then roasted using a Salvid combisteam CSC furnace (Germany) operating at <NUM> for <NUM> minutes. A chickpea powder was obtained using hammer milling (Retsch ZM1, Switzerland) operating at speed <NUM> with <NUM> knifes and grid size of <NUM>.

<NUM>% of chickpea powder was mixed with <NUM>% (partially) defatted almond flour (AOT, Germany). <NUM> wt% of the solid mixture was added to <NUM> wt% of water and was introduced into a reactor. The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to total weight, of Ban <NUM> (Novozymes, Denmark) was added, where the active component is the enzyme alpha amylase. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The dispersion was then heated at <NUM> for <NUM> minutes to deactivate the enzymes. Two passages of Ball-milling (Retsch PM200, Germany) were then applied at <NUM> rpm, <NUM>. <NUM> of water was added to every <NUM> of liquid. A ready drink milk alternative was obtained with a very nice flavor.

The particle size was determined using a Malvern <NUM> instrument using the Mie model with stirrer speed <NUM>, material name: protein, refractive index <NUM>, particle density <NUM> and absorption index <NUM>, dispersant was water and corresponding refractive index <NUM>. Result is the average of <NUM> measurements. The D90 was determined to be <NUM> microns and D50 was <NUM> microns. The protein composition was determined by the Dumas method with a conversion factor of <NUM>. The lipid composition was determined by acid hydrolysis.

The composition was determined to be as follows: protein <NUM>% fat <NUM>%, dietary fiber <NUM>,<NUM>% and carbohydrate <NUM>. This composition is rich in protein. In addition, a large amount of dietary fiber is present. The beverage has a pleasant taste with nutty/almond flavor.

Another drink was realized by mixing <NUM>% of chickpea powder obtained in example <NUM> mixed with <NUM>% (partially) defatted almond flour (AOT, Germany). <NUM> wt% of the solid mixture was added to <NUM> wt% of water and was introduced into a reactor. The mixture was heated under agitation for <NUM> minutes at <NUM>, followed by cooling down to <NUM>. <NUM> wt%, in reference to total weight, of Ban <NUM> (Novozymes, Denmark) was added, where the active component is the enzyme alpha amylase. The temperature was maintained at <NUM> and agitation was carried out for <NUM> minutes. The dispersion was then heated at <NUM> for <NUM> minutes to deactivate the enzymes. Two passages of Ball-milling (Retsch PM200, Germany) were then applied at <NUM> rpm, <NUM>. <NUM> of water was added to every <NUM> of liquid. A ready drink milk alternative was obtained with a very nice flavor. The particle size was determined using a Malvern <NUM> instrument using the Mie model with stirrer speed <NUM>, material name: protein, refractive index <NUM>, particle density <NUM> and absorption index <NUM>, dispersant was water and corresponding refractive index <NUM>. Result is the average of <NUM> measurements. The D90 was determined to <NUM> microns and D50 was <NUM> microns. The protein composition was determined by the Dumas method with a conversion factor of <NUM>. The lipid composition was determined by acid hydrolysis. The composition was determined to be as follows: protein <NUM>% fat <NUM>%, dietary fiber <NUM>,<NUM>% and carbohydrate <NUM>%. This composition is rich in protein. In addition, a large amount of dietary fiber is present. The beverage has a very pleasant taste with almond/nutty flavor.

Claim 1:
A vegan food composition comprising at least <NUM> wt% legume and at least <NUM> wt% non-legume seeds on a dry basis, wherein said composition comprises at least <NUM> wt% dietary fiber provided by the legume and at least <NUM> wt% protein provided by any one or more of said legume and non-legume seed, wherein the D90 particle size for the volume weighted size distribution of said composition is less than <NUM> microns, wherein the legume is chickpea which is de-hulled and roasted, and wherein the vegan food composition is entirely devoid of animal products, or animal derived products, and wherein the D90 particle size for the volume weighted size distribution is the diameter of particle, for which <NUM>% of the volume of particles have a diameter smaller than this D90.