PROCESS FOR THE MANUFACTURE OF A LEGUME-BASED FOOD PRODUCT

Abstract: the present invention relates to a process of manufacturing a legume- based food product, the process comprising the steps of providing an aqueous legume fruit suspension, adding a lipid component to the aqueous legume fruit suspension, a adjusting the temperature of the aqueous legume fruit suspension to an enzyme treatment temperature, adding a coagulating enzyme to the aqueous legume fruit suspension, maintaining the aqueous legume fruit suspension containing the coagulating enzyme at the enzyme treatment temperature for a coagulating duration to provide a coagulated legume fruit suspension, inactivating the coagulating enzyme in the coagulated legume fruit suspension to provide a food product suspension, and removing liquid from the food product suspension to provide the legume- based food product.

Inventor(s): Andrea Donau Lauridsen, Astrid Bonke, Martina Gunilla Weibull, Sanne Pernov Tavares

CPC Classification: A23L11/50 (Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances ; soy sauce ))

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