HEAT-TREATED COMPOSITION CONTAINING PLANT PROTEINS AND METHODS OF ITS PRODUCTION AND APPLICATION Russian patent published in 2023 - IPC A23L27/21 A23L11/30 

FIELD: food industry.

SUBSTANCE: proposed method for preparing a heat-treated food composition involves forming a suspension containing at least one source of vegetable protein, at least one filler, at least one source of reducing sugar, at least one source of fat, at least one buffering agent and water. Heat treatment of the suspension is carried out at a temperature in the range from 100°C up to 150°C under pressure ranging from 2 bar to 7 bar for a period of time ranging from 5 minutes to 20 minutes to obtain a heat-treated food composition. Moreover, the heat-treated food composition has at least one weakened undesirable taste/smell of at least one source of vegetable protein compared to the composition obtained in the absence of step (b), wherein the undesirable taste/smell is selected from the group consisting of the taste/smell of legumes, herbal, earthy, hay, fishy, metallic, fatty, rancid, bitter and astringent taste/smell; and/or the cooked food composition has at least one enhanced desired flavour/odour that exhibits a distinct flavour note compared to the composition obtained in the absence of step (b), wherein the distinct flavour note is selected from the group consisting of caramel, toffee, cookie , toasted bread and sweet taste. In this case, the heat-treated food composition contains at least one grain-based ingredient. Moreover, at least one source of vegetable protein contains either a leguminous crop ingredient or an oilseed ingredient. The leguminous ingredient is selected from the group consisting of chickpeas, lentils, beans, broad beans, dry peas, broad peas, Bambara groundnuts, pigeon peas, lupine, vetches, and combinations thereof. The oil seed ingredient is selected from the group consisting of soybeans, peanuts, sunflower seeds, canola seeds, canola, sesame seeds, golden flax seeds, almonds, hemp seeds, pumpkin seeds, grape seeds, and combinations thereof. Moreover, the fat source is present in the range from 10% to 30% dry. wt., and water is present in the range from 10% to 25% dry. wt. A method for preparing a heat-treated drinking composition and embodiments for using compositions obtained by these methods are also described.

EFFECT: invention makes it possible to improve the organoleptic properties of the product without reducing the nutritional value.

22 cl, 5 dwg, 4 tbl, 9 ex