Foodstuffs comprising treated fava bean protein concentrates

Patent metadata

Field	Value
Publication number	US-11793213-B2
Application number	US-202218080225-A
Country	US
Kind code	B2
Filing date	Dec 13, 2022
Priority date	Mar 31, 2017
Publication date	Oct 24, 2023
Grant date	Oct 24, 2023

Abstract

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.

First claim

What is claimed is:

1. A confectionary spread comprising:
a) between 10% and 20% by weight of a fava bean component;
b) between 15% to 25% by weight of a plant oil, the oil comprising a solids content a 10° C. of less than 2.5%, a solids content at 20° C. of between about 5% and 15%, or a combination thereof;
c) between 5% and 15% milk solids; and
d) between 20% and 40% of a sweetener;
wherein the foodstuff has, over a six week period, a viscosity of between 60 and 220 Pa·s, a peak stress of between 300 and 450 g, a firmness of between 1900 and 2100 g, a water activity of between 0.15 and 0.20, or a combination thereof;
wherein the fava bean component has between 50% and 73% protein, a denaturation enthalpy from 5.5 and 7.0 J/g and a distribution of particles wherein a surface mean diameter of the particles is between about 5 and 20 microns, and a volume mean diameter of the particles is between about 20 and 100 microns.

2. The confectionary spread claim 1 , wherein said composition has no oil separation after 6 weeks storage at ambient temperature (5° C. to 35° C.).

3. The confectionary spread of claim 1 wherein the oil is a palm oil or coconut oil.

4. A method of making a confectionary spread comprising:
a) mixing a fava bean component as described in claim 1 , a plant oil and, optionally, a sweetener;
b) refining the composition or fava bean spread for sufficient time to obtain a particle size distribution as represented by the particle size distribution of the sweetener of less than 125 microns wherein the fava bean component has between 50% and 73% protein, a denaturation enthalpy from 5.5 and 7.0 J/g and a distribution of particles wherein a surface mean diameter of the particles is between about 5 and 20 microns, and a volume mean diameter of the particles is between about 20 and 100 microns.

5. The method of claim 4 wherein the confectionary spread comprises:
a) between 10% and 20% by weight of the fava bean component;
b) between 15% to 25% by weight of the plant oil, the oil comprising a solids content at 10° C. of less than 2.5%, a solids content at 20° C. of between about 5% and 15%, or a combination thereof; and
c) between 20% and 40% of the sweetener wherein the confectionary spread further comprises between 5% and 15% milk solids.

Assignees

• Corn Products Dev Inc

Inventors

• Loduca Caterina
• Naguleswaran Nagul
• Ozer Canan
• Roa Brandon
• Uzunalioglu Dilek
• Wu Bicheng
• Yang Xin
• Yildiz Erhan

Classifications

• A23J1/14 Primary

  from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds · CPC title

• A23G1/44

  containing peptides or proteins (containing dairy products A23G1/46) · CPC title

• A23G3/44

  containing peptides or proteins (containing dairy products A23G3/46) · CPC title

• A23G9/38

  containing peptides or proteins (characterised by the dairy products used A23G9/40) · CPC title

• A23L11/05

  Mashed or comminuted pulses or legumes; Products made therefrom (A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65) · CPC title