A method for generating a non-dairy base mixture includes: treating a volume of water with a first set of ingredients soluble in the volume of water to form a first mixture; mixing a second set of ingredients at a first speed for a first duration into the first mixture to form a second mixture, the second set of ingredients including a protein-starch blend; hydrating the second set of ingredients in the second mixture with no shear; adding a third set of ingredients to the second mixture in a standard sequence to form a third mixture; pasteurizing the third mixture, within a first temperature range; blending an oil into the third mixture at a set rate, the third mixture within a second temperature range, to form an emulsion; and, homogenizing the emulsion, within a second temperature range, and over a second duration, to form a base mixture.

The present invention relates to protein isolate comprising at least 80% of protein on dry weight comprising pea protein and rapeseed protein, wherein the ratio of pea protein to rapeseed protein is within the range of 70:30 to 95:5 (w/w).

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

The present invention relates to a spray dried beverage or food powder comprising 10-35 wt. % pea protein, 2-15 wt. % other plant protein, 3-8 wt. %, preferably 4-5 wt. % fibers, selected from the group consisting of cereal, pseudo cereals seeds or a combination thereof, 0-30 wt. %, preferably 12 to 18 wt. % vegetable oil or fat, optionally a source of fortification, and optionally stabilizing salts, and wherein the total protein content is 12 to 40 wt. %. The invention also relates to a method for making the beverage or food powder.

The present invention relates to a spray dried beverage or food powder comprising 10-35 wt. % pea protein, 2-15 wt. % other plant protein, 3-8 wt. %, preferably 4-5 wt. % fibers, selected from the group consisting of cereal, pseudo cereals seeds or a combination thereof, 0-30 wt. %, preferably 12 to 18 wt. % vegetable oil or fat, optionally a source of fortification, and optionally stabilizing salts, and wherein the total protein content is 12 to 40 wt. %. The invention also relates to a method for making the beverage or food powder.

A method for producing a suspension, wherein plant parts are comminuted in portions and mixed with water so that the water and the plant parts form the suspension, and a pomace remaining from the plant parts is separated from the suspension. A device for producing a suspension, the device including a mixing chamber and a mixing element in the mixing chamber for mixing a portion of comminuted plant parts with water so that the water and the plant parts form the suspension, and an outlet on the mixing chamber for letting the suspension out of the mixing chamber so that a pomace remaining from the plant parts is retained in the mixing chamber. In order to accelerate production, the plant parts are mashed to a pulp while the water is pressed at a positive pressure through the pulp and through a filter which retains the pomace.

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

A process for using bacterial or fungal metalloprotease and trypsin to solve problems associated with conventional protease extraction techniques by dramatically reducing temperature, incubation time and proteolysis during protease extraction. The present disclosure relates to a protease treatment for increasing yield from plant or other material by extracting nutrients from the fibrous waste portion of milled plant material while preserving the nutritional and functional qualities of the extracted material for use as a food product. The process preserves the quality of the extracted material, including beta glucan and protein, by utilizing low temperatures and minimal protease activity and digestion time during extraction.

[Problems] To provide plant-base milk with reduced powdery feel and altered taste.

[Solution] The present technique provides an enzyme agent for reducing the powdery feel of a plant-base beverage or food or a plant-base beverage or food material, which contains a cell wall polysaccharide degrading enzyme, and a plant-base beverage or food or a plant-base beverage or food material using the enzyme agent for reducing powdery feel. The present technique also provides a method for producing a plant-base beverage or food or a plant-base beverage or food material, and a method for reducing the powdery feel of a plant-base beverage or food or a plant-base beverage or food material, which include a step of allowing a cell wall polysaccharide degrading enzyme to act on a plant-base raw material.