WO2025215260A1

WO2025215260A1 - Pulse seed processing

Info

Publication number: WO2025215260A1
Application number: PCT/EP2025/060318
Authority: WO
Inventors: Ivo Roelants; Mathijs SOOGEN; Wouter MERCKX
Original assignee: Katholieke Universiteit Leuven
Current assignee: Katholieke Universiteit Leuven
Priority date: 2024-04-12
Filing date: 2025-04-14
Publication date: 2025-10-16
Anticipated expiration: 2026-10-12

Abstract

The present invention relates generally to removing the plant tone of starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm whiling transforming these in an emulsifying and emulsion stabilizing matter suitable for fermentation the emulsion thereof in fermented milk derivatives with a desired texture or form fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in-mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses have been pre-treated with an aqueous bicarbonate solution or bicarbonate/carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7, 5 and 10.

Description

PULSE SEED PROCESSING

Background and Summary

BACKGROUND OF THE INVENTION

A. Field of the Invention

This application relates to macronutrient mixtures, concentrates or isolates of pulse seed for manufacture of consumables (e.g. food and beverage) of desired mouthfeel properties and taste without the need for improving or masking its original taste by non-nutritive additives or mouthfeel by gums. The application also relates to processes to prepare such seed pulse macronutrient mixtures, concentrates or isolates and while removing unwanted contaminants. More particularly it relates to treating Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba) or seed pulses with a starch content above 20% on dry weight and a protein content above 15% with starch storage bodies and protein storage bodies, as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm before preparing these in the food form into macronutrient mixtures, concentrates or isolates.

The present invention relates generally also to removing the plant tone of starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm whiling transforming these in an emulsifying and emulsion stabilizing matter suitable for 1) fermentation the emulsion thereof in fermented milk derivatives with a desired texture or 2) for fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt in mouth or self-integrating-in mouth snacks or breakfast cereal analogues. To achieve these technical effects the pulses have been pretreated with an aqueous bicarbonate solution or bicarbonate/carbonate solution made of 1) bicarbonate salt (MHCO3), or 2) of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or 3) of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7,5 and 10.

Several documents are cited throughout the text of this specification. Each of the documents herein (including any manufacturer's specifications, instructions etc.) are hereby incorporated by reference; however, there is no admission that any document cited is indeed prior art of the present invention.

B. Description of the Related Art

The challenges associated with incorporating plant based proteins into plant-derived food products are significant considerations in the food industry. Pulse proteins are known to have relative poor functionalities and unpleasant flavours, which have impeded their widespread utilization in food products (Zha et al., 2021). These off- flavours and undesirable sensory attributes, such as bitterness, pose challenges in incorporating pulse-derived proteins into various food applications (Nadeeshani et al., 2022). The taste profile of pulse proteins can be a limiting factor in consumer acceptance and may hinder the adoption of plant-based diets (Bazoche et al., 2023).

Despite the taste challenges, pulses are recognized for their nutritional qualities, including being a good source of protein (Szczebyto et al., 2020). However, altering the properties of pulse proteins during processing, such as through heating processes, can affect their taste and overall quality (Huang et al., 2023). Additionally, the incorporation of pulse proteins into food products, such as snacks and meat alternatives, requires careful consideration of taste modulation to enhance consumer acceptance (Pathiraje et al., 2023; Zugcic et al., 2018).

In addressing the taste challenges associated with pulse proteins, we found a technical solution to modifying whole pulses functionality and unwanted flavour profiles of whole multicellular natural produce or produce tissues while preserving cellular structure for separating storage bodies so to concentrate starched, proteins and fibres of neutral taste.

There is a long felt need to have these taste problems solved.

Thus, there is a need in the art for solutions to remove disturbing contaminants, such as plant tones and off tones, from starchy protein pulses such as the Fabaceae of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba). Moreover, to render such pulses functionalities to transform with natural oils them in stable non-dairy emulsions with a desired texture. Or to concentrate their macronutrients without disturbance of these original contaminants such as plant tones, off tones and anti-nutrients. It is in particular also a challenge ferment such in fermented milk substitutes and water continuous non-dairy foodstuff on desired texture that are heat pasteurizable, stable when acidic and can be dried an instant powder that can be easily reconstituted in the dairy substitutes of desired textures.

Present invention provides a solution to these problems.

SUMMARY OF THE INVENTION

The present invention solves the problems of the related art by removing the plant tones and off tones from starchy pulses and providing these with functionalities so that additives and the separation of the different pulse items can be avoided to make vegan dairy like items suitable for fermentation and directly edible snacks and fermented snacks with a unique mouth feel.

Obtaining a wanted texture on fermentation of pulse matter is a challenging

Present invention provides solution to control the texture of the fermented pulses or pulse matter.

Moreover it was observed that the pulses has they have been pretreatment by mixing in a bicarbonate solution versus incubating or submersing without stirring in water substantially improved the start of active fermentation, as observed visually by faster gas production and sensory by faster lactic acid feel and pH drop. This a faster and more robust start to the fermentation process ensures robust and efficient growth of the desired lactobacilli strain, can result in higher yields of the desired fermentation products, can maintaining the quality and safety of the fermented matter and can reduces fermentation time so to improve the process economics.

In accordance with the purpose of the invention, as embodied and broadly described herein, the invention is broadly drawn to a method of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses as whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, the method comprising subjecting the pulses to a process in which dry pulses are stirred for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or pulse seeds and seed coats. optionally a process in which the pulse seeds or the pulse seeds and seed coats are stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a period of 30 minutes to 180 minutes a temperature between 20 and 65°C or immersing for a period 10 to 30 minutes at a temperature between 65 °C and 90°C. a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion. a process of fermenting the homogenate with an added vegan ferment culture and optionally a vegan culture starter medium.

During this process the tissues of the hulled or de-hulled pulses as whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm keep their multicellular structures od cells with cell wall surrounding protein bodies and starch bodies.

In one aspect of the invention, this concerns a fermented dairy substitute, comprising or consisting essentially of a fermented mixture of 1) from 1 to 50 wt%, preferably of from 5 to 40, even more preferably of from 10 to 30 wt% of a natural oil and 2) from 3 to 20 wt% by dry weight of bicarbonate modified pulse of the group of the starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) and 3) wherein the composition has a pH of between 2.5 and 5.5.

Another aspect of the invention is a process for manufacturing dry seed pulses, dry seed pulse halves or seed pulse pieces that are in mouth self-disintegrating, the process comprising the steps of 1) hydrating the pulse seeds in an aqueous bicarbonate solution or bicarbonate/carbonate solute, 2) removing the bicarbonate solution or bicarbonate/carbonate solute, 3) washing said the pulse material, 4) fermenting the pulse material with a lactic acid bacteria (LAB) starter culture and optionally any one fermentation starter culture of the groups consisting of a bifidobacteria, a food yeast and a food mold or combination thereof and 4) drying the pulse material.

Still another aspect of the invention, concerns a fermented vegan water continuous product, comprising (consisting essentially of) a fermented mixture of 1) from 1 to 50 wt%, preferably of from 5 to 40, even more preferably of from 10 to 30 wt% of a natural oil and 2) from 3 to 20 wt% by dry weight of bicarbonate modified pulse of the group of the starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba) and 3) wherein the composition has a pH of between 2.5 and 5.5.

A method of manufacturing starch enriched powders and protein enriched powders from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses as whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, the method comprising subjecting the pulses to a process in which dry pulses are stirred for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or pulse seeds and seed coats. optionally a process in which the pulse seeds or the pulse seeds and seed coats are stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a period of 30 minutes to 180 minutes a temperature between 20 and 65°C or immersing for a period 10 to 30 minutes at a temperature between 65 °C and 90°C. a process drying the pulse seeds or the pulse seeds and seed coats a process of separation of fractions enriched with starch bodies (pulse's starch storage bodies) from fractions enriched with protein bodies (pulse's protein storage bodies) .

Further scope of applicability of the present invention will become apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and embodiments as set forth in the following Statements (1' to 12') directly below:

1. Statement 1' A process for manufacturing dry seed pulses, dry seed pulse halves or seed pulse pieces and these with or without seed coat that are in mouth self-disintegrating or that when dry have a within the range of 20 N to 30 N (Newton), preferable within the range of 10 N to 20 N, the process comprising the steps of 1) stirring the pulse seeds in an aqueous bicarbonate solution or bicarbonate/carbonate solution at a temperature between 50 °C and 70°C and preferably between 55°C and 65°C, 2) removing the bicarbonate solution or bicarbonate/carbonate solute, 3) washing said the pulse material, 4) fermenting the pulse material with a lactic acid bacteria (LAB) starter culture and optionally any one fermentation starter culture of the groups consisting of a bifidobacteria, a food yeast and a food mold or combination thereof and 4) drying the pulse material.

2. Statement 2' The process according to statement 1) whereby in step 1) the pulses are stirred for at least 30 minutes and preferably for a period of 1 to 6 hour, preferably between 1,5 and 4 hours in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C.

3. Statement 3' The process according to statement 1) whereby in step 1) the pulses are stirred for at least 30 minutes and preferably for a period of 1 to 6 hour, preferably between 1,5 and 4 hours in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C. and the solution has a pH lower than 10 or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C and the solution has a pH lower than 10.

4. Statement 4' The process according to any one of the statements 1 to 3, further comprising the step 5) packaging the dry seed pulses, dry seed pulse halves or seed pulse pieces.

5. Statement 5' The process according to any one of the statements 1 to 4, whereby the pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), or a combination thereof.

6. Statement 6' The process according to any one of the statements 1 to 5, whereby the lactic acid bacteria (LAB) is of the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis (and its subspecies, optionally Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis or Lactococcus lactis subsp. Lactis), Leuconostoc mesenteroide and Streptococcus thermophiles, or a combination thereof

7. Statement 7' The process according to any one of the statements 1 to 5, whereby the bifidobacteria is of the group consisting of Bifidobacterium animalis spp. Lactis, Bifidobacterium bifidum, Bifidobacterium lactis and Bifidobacterium breve, or a combination thereof.

8. Statement 8' The process according to any one of the statements 1 to 5, whereby the food yeast is Saccharomyces cerevisiae.

9. Statement 9' The process according to any one of the statements 1 to 5, whereby the food mold is Aspergillus oryzae.

10. Statement 10' The process according to any one of the statements 1 to 9, whereby the aqueous bicarbonate solution or bicarbonate/carbonate solution comprising additionally CaCl2 to prevent or inhibit material loos from the pulses under treatment in the solution.

11. Statement 11' In mouth self-disintegrating dry seed pulse food, manufactured by any one of the statements 1 to 10.

12. Statement 12' Dry seed pulses, dry seed pulse halves or seed pulse pieces (with or without seed coat) that when dry have a within the range of 20 N to 30 N (Newton), preferable within the range of 10 N to 20 N, manufactured by any one of the statements 1 to 10.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and statements as set forth in the following Statements (1" to 15'') directly below:

1. Statement 1" A fermented dairy substitute, comprising or consisting essentially of a fermented mixture of 1) from 1 to 50 wt%, from 5 to 40 wt%, or from 10 to 30 wt% of a natural oil and 2) from 3 to 60 wt%, from 4 to 59%, from 5 to 40%, from 6 to 30% or from 7 to 20% by dry weight of bicarbonate modified pulse of the group of the starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) that have been modified by stirring in a 1 to 5% water carbonate salt solution at a temperature of 55 to 65 °C, preferably for a period of 30 min. to 4 hours and 3) wherein the composition has a pH of between 2.5 and 5.5. Statement 2" The fermented dairy substitute according to statement one, characterized in that it is a yogurt substitute, Quarg substitute, Kefir substitute, Koumiss substitute, fermented milk substitute, Skyr substitute, Viili substitute, Kurut substitute or a curd substitute. Statement 3" The fermented composition according to anyone of the statement 1 to 2, wherein the composition does not comprise egg-derived emulsifier. Statement 4" The fermented composition according to any one of the statements 1 and 2, wherein the composition is free of an additional a surfaceactive emulsifier additive. Statement 5" The fermented composition according to any one of the statements 1 and 4, wherein the composition does not comprise an additive of the group consisting of mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy maize starch, modified waxy potato starch, , carboxymethylcellulose and methylcellulose. Statement 6" The fermented composition according to any one of the statements 1 and 5, wherein the natural oil is a vegetable oil, a microbial oil, a plant based oil, a seed oil, a algal oil, a fungal oil, an invertebrate oil and/or a vertebrate oil. Statement 7" The fermented composition according to any one of the statements 1 and 6, wherein the natural oil is a food oil or a body oil. Statement 8" The fermented composition according to any one of the statements 1 to 7, whereby the bicarbonate modified pulse is an in bicarbonate water slow cooked pulse. 9. Statement 9" The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a colloidal dispersion.

10. Statement 10" The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a colloidal dispersion without the addition of hydrocolloids like gums.

11. Statement 11" The fermented composition according to any one of the statements 1 to 8, characterized in that it is a water continuous non-dairy product.

12. Statement 12" The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a colloidal dispersion with the microstructure of a fermented dairy.

13. Statement 13" The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a colloidal dispersion giving the characteristic properties of a fermented dairy.

14. Statement 14" The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a in liquid phase suspended aggregates forming a network giving its characteristic properties of a fermented dairy.

15. Statement 15" The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a in liquid phase suspended aggregates forming a network giving its texture, consistency, and stability.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and embodiments as set forth in the following Statements (l*to 14*) directly below:

1. Statement 1* A fermented vegan water continuous product, comprising

(consisting essentially of) a fermented mixture of 1) from 1 to 50 wt%, or from 5 to 40 wt%, -or from 10 to 30 wt% of a natural oil and 2) from 3 to 60 wt%, or from 4 to 50 wt%, or from 5 to 40 wt%, or from 6 to 30 wt%, or from 7 to 20 wt% by dry weight of bicarbonate modified pulse of the group of the starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba) whereby the bicarbonate modified pulse is an in bicarbonate water slow cooked pulse or an in bicarbonate water slow cooked and atmospheric steamed pulse and 3) wherein the composition has a pH of between 2.5 and 5.5. Statement 2* The fermented composition according to statement 1, wherein the composition does not comprise egg-derived emulsifier. Statement 3* The fermented composition according to any one of the statements 1 and 2, wherein the composition is free of an additional a surfaceactive emulsifier additive. Statement 4* The fermented composition according to any one of the statements 1 and 3, wherein the composition does not comprise an additive of the group consisting of mono- and diglycerides, polysorbates, carrageenan, guar gum, xanthan gum, carob gum, modified waxy maize starch, modified waxy potato starch, carboxymethylcellulose and methylcellulose. Statement 5* The fermented composition according to any one of the statements 1 and 4, wherein the natural oil is a vegetable oil, a microbial oil, a plant based oil, a seed oil, a algal oil and/or a fungal oil. Statement 6* The fermented composition according to any one of the statements 1 and 4, wherein the natural oil is a food oil or a body oil. Statement 7* The fermented composition according to any one of the statements 1 to 6, whereby the bicarbonate modified pulse is an in bicarbonate water slow cooked pulse. Statement 8* The fermented composition according to any one of the statements 1 to 7, whereby the fermented dairy substitute is a fermented into a colloidal dispersion. 9. Statement 9* The fermented composition according to any one of the statements 1 to 7, whereby the fermented dairy substitute is a fermented into a colloidal dispersion without the addition of hydrocolloids like gums.

10. Statement 10* The fermented composition according to any one of the statements 1 to 7, characterized in that it is a water continuous non-dairy product.

11. Statement 11* The fermented composition according to any one of the statements 1 to 4, whereby the fermented dairy substitute is a fermented into a colloidal dispersion with the microstructure of a fermented dairy.

12. Statement 12* The fermented composition according to any one of the statements 1 to 4, whereby the fermented dairy substitute is a fermented into a colloidal dispersion giving the characteristic properties of a fermented dairy.

13. Statement 13* The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a in liquid phase suspended aggregates forming a network giving its characteristic properties of a fermented dairy.

14. Statement 14* The fermented composition according to any one of the statements 1 to 8, whereby the fermented dairy substitute is a fermented into a in liquid phase suspended aggregates forming a network giving its texture, consistency, and stability.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and embodiments as set forth in the following Statements (1° to 12°) directly below:

1) Statements 1° A method of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, the method comprising subjecting the pulses to a process in which dry pulses are stirred for at least 30 minutes and preferably between preferably for a period of 1 to 6 hour, more preferably between 1,5 and 4 hours, in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or from the pulse seeds and seed coats optionally a process in which the pulse seeds or the pulse seeds and seed coats are stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion a process of fermenting the homogenate with an added vegan ferment culture and optionally a vegan culture starter medium.

2) Statements 2° A method according to statement 1, of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), or a combination thereof, the method comprising subjecting the pulses to

- a process in which dry pulses are stirred for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C and the solution has a pH lower than 10 and preferably above 7 or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C and the solution has a pH lower than 10 and preferably above 7. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or pulse seeds and seed coats optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed (are fully stirred) for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion a process of fermenting the homogenate with an added vegan ferment culture and optionally a vegan culture starter medium.

3) Statements 3° A method according to statement 1 or 2 of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), or a combination thereof, the method comprising subjecting the pulses to

- a process in which dry pulses are for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 3 hours and this at a temperature of 55 ° C to 65°C , or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 60°C immersed or are fully submersed while stirred or mixed in aqueous bicarbonate solution or bicarbonate/carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7,5 and 10. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or pulse seeds and seed coats optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed or are fully submersed while stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion a process of fermenting the homogenate with an added vegan ferment culture and optionally a vegan culture starter medium.

4) Statements 4° The method according to any one of the statements 1 to 3, whereby aqueous bicarbonate solution or bicarbonate/carbonate solution is provided with a salt or an oxide of anyone of the bivalent ions of the group consisting of Ca++, Fe++, Mg++, Zn++.

5) Statements 5° The method according to any one of the statements 1 to 4, whereby the pH of the bicarbonate solution or bicarbonate/carbonate solution or the dose of the bivalent ions in the bicarbonate solution or bicarbonate/carbonate solution is used to regulate the texture of the fermented mass.

6) Statements 6° The method according to any one of the statements 1 to 5, whereby the vegan ferment starter culture is a lactic acid bacteria (LAB) starter culture and optionally any one fermentation starter culture of the groups consisting of a bifidobacteria, a food yeast and a food mold or combination thereof.

7) Statements 7° The method according to any one of the statements 1 to 6, whereby the lactic acid bacteria (LAB) is of the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis (and its subspecies, optionally Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis or Lactococcus lactis subsp. Lactis), Leuconostoc mesenteroide and Streptococcus thermophiles, or a combination thereof.

8) Statements 8° The method according to any one of the statements 1 to 7, whereby the bifidobacteria is of the group consisting of Bifidobacterium animalis spp. Lactis, Bifidobacterium bifid um, Bifidobacterium lactis and Bifidobacterium breve, or a combination thereof.

9) Statements 9° The method according to any one of the statements 1 to 8, whereby the food yeast is Saccharomyces cerevisiae.

10) Statements 10° The method according to any one of the statements 1 to 9, whereby the food mold is Aspergillus oryzae.

11) Statements 11° The method according to any one of the statements 1 to 10, whereby the aqueous bicarbonate solution or bicarbonate/carbonate solution comprising additionally CaCl2 to prevent or inhibit material loss from the pulses under treatment in the solution.

12) Statements 12° A fermented vegan food, manufactured by any one of the statements 1 to 11.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and statements as set forth in the following Statements (1^# to 9^#) directly below:

1. Statement 1^# Method for eliminating or substantially diminishing unwanted accompanying fragrance and/or flavour of Fabaceae pulses, in particular pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, the method comprising subjecting the pulses to

- a process in which dry pulses are stirred for at least 30 minutes, preferably for a period of 1 to 6 hour, more preferably between 1,5 and 4 hours in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C.

- a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or from the pulse seeds and seed coats.

- optionally a process in which the pulse seeds or the pulse seeds and seed coats are fully stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution.

- a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C.

2. Statement 2^# Method according to statement 1^#, whereby aqueous bicarbonate solution or bicarbonate/carbonate solution is provided with a salt or an oxide of anyone of the bivalent ions of the group consisting of Ca⁺⁺, F^e++, Mg⁺⁺, Zn⁺⁺.

3. Statement s'* Method according to any one of the statements 1^# to 2^#, further comprising partial enzymatic digestion of the pulse material, for instance by an enzyme of the group consisting of a cellulase, an amylase, a protease and/or a peptidase.

4. Statement 4^# Method according to any one of the statements 1^# to 3^#, further comprising a process of homogenizing the pulse mass from the previous steps with a watery solution into a colloidal dispersion. 5. Statement 5^# Method according to any one of the statements 1^# to 3^#, further comprising a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion.

6. Statement 65^# Method according to any one of the statements 1^# to 5^#, further comprising a process of fermenting the homogenate with an added vegan ferment culture and optionally a vegan culture starter medium.

7. Statement 7^# Method according to any one of the statements 1^# to 6^#, further comprising a process of homogenizing the pulse mass from the previous steps in a beverage, a cheese analogue, a yoghurt analogue.

8. Statement 8^# Method according to any one of the statements 1^# to 5^#, further comprising a process of coagulating with a coagulant and separating a protein fraction from the watery solution.

9. Statement 9^# Method according to any one of the statements 1^# to 3^#, further comprising a process of drying the pulse material, a process of dry milling and air classification protein/fibre rich and a starch rich fraction.

10. Statement 10^# Method according to statement 9^#, further comprising electrostatic separations of the protein/fibre fraction into a fibre rich and a protein rich fraction.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and statements as set forth in the following Statements (l^## to 15^##) directly below:

1. Statement 1^## A method for preparing food or feed ingredient with improved properties, the method comprising subjecting Fabaceae pulses, in particular, pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, to a process in which dry pulses are stirred for at least 30 minutes, preferably for a period of 1 to 6 hour, more preferably between 1,5 and 4 hours, in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or from the pulse seeds and seed coats. optionally a process in which the pulse seeds or the pulse seeds and seed coats are stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C

2. Statement 2^## Method according to statement 1^##, whereby aqueous bicarbonate solution or bicarbonate/carbonate solution is provided with a salt or an oxide of anyone of the bivalent ions of the group consisting of Ca⁺⁺, F^e++, Mg⁺⁺, Zn⁺⁺.

3. Statement 3^## The method according to any of statements 1^## to 2^##, further comprising drying the bicarbonate modified pulse material.

4. Statement 4^## The method according to any of statements 1^## to 3^##, wherein said improved property is elimination unwanted accompanying fragrance and/or flavor.

5. Statement 5^## The method according to any of statements 1^## to 3^##, wherein said improved property is reduced pulse flavour. Statement 6^## The method according to any of statements 1^## to 3^##, wherein said improved property is stabilization of colloid dispersion in a watery solution of fat globules, solid particles and/or gas in a watery solute. Statement 7^## The method according to any of statements 1^## to 3^##, wherein said improved property is improving texture, taste, mouthfeel or viscosity. Statement 8^## The method according to any of statements 1^## to 3^##, wherein said improved property is increasing smoothness. Statement 9^## The method according to any of statements 1^## to 3^##, wherein said improved property is increased gel-like structure with increased water binding, decreased viscosity, increased creaminess, , decreased pulse flavour, decreased syneresis, increased smoothness, decreased astringency or decreased beany taste. Statement 10^## The method according to any of statements 1^## to 9^##, comprising partial enzymatic digestion of the pulse material, for instance by an enzyme of the group consisting of a cellulase, an amylase, a protease and/or a peptidase. Statement 11^## The method according to any of statements 1^## to 9^##, comprising partial enzymatic digestion of the pulse material, for instance by an enzyme of the group consisting of a cellulose an alpha-amylase, a glucoamylase, a serine protease, a cysteine protease, sulfhydryl protease, an endopeptidase and exopeptidase or a mixture thereof. Statement 12^## The method according to any of statements 1^## to 11^##, further comprising mixing the bicarbonate modified pulse material with a lipid, oil or butter and optionally other food or food ingredients into a colloidal dispersion. Statement 13^## The method according to any of statements 1^## to 11^##, further comprising mixing the bicarbonate modified pulse material with a lipid, oil or butter and optionally other food or food ingredients into an emulsion. Statement 14^##The method according to any of statements 1^## to 13^##, wherein said improved property is a stable colloidal dispersion, for instance emulsion, after acidifying. 15. Statement 15^##The method according to any of statements 1^## to 13^##, further comprising acidifying the composition with an acid.

16. Statement 16^##The method according to any of statements 1^## to 15^##, further comprising fermenting the composition with a vegan ferment.

In view of the foregoing discussion, the examples, figures and following discussion, the present application also provides aspects and statements as set forth in the following Statements (1** to 23**) directly below:

1. Statement 1** A method of producing macronutrients fractions from a nonanimal multicellular natural produce or produce tissue while eliminating or substantially diminishing unwanted accompanying fragrance, flavours and/or contaminants, whereby the method comprises 1) stirring the produce or produce tissues in for at least 30 minutes in an aqueous bicarbonate solution or bicarbonate/carbonate solution at a concentration and temperature to preserve structures formed by cells and intercellular material while removing contaminants and/or off-notes molecules, 2) removing the solutions with unwanted accompanying fragrance, flavour and/or contaminants, 3) washing the multicellular produce or produce tissue, 4) or i) grounding the cell wall and intercellular material of the produce to release starch bodies, protein bodies and fibres into a wet flour mixture or ii) drying the produce or produce tissue and milling the cell wall and intercellular material of the produce to release starch bodies, protein bodies and fibres into a dry flour mixture 5) or i) removing the starch bodies based on their distinct size, shape, or density or ii) separating the particles of distinct size, shape, or density to concentrate macronutrient.

2. Statement 2** The method according to statement 1**, whereby fractions with increased starch and fractions with increased protein and fibre or fractions with increased starch, fractions with increased protein and fractions with increased fibre are separated from wet flour by collecting particles on different mesh sieves of a sieve shaker.

3. Statement 3** The method according to statement 1**, whereby particle fractions with increased starch and particle fractions with increased protein and fibre is separated from dry flour by air classification into a protein/fibre rich and a starch rich fraction.

4. Statement 4** The method according to statement 1**, whereby the dry flour is flow in an air stream through a series sieves with decreased mesh following lager mesh to capture fractions with different particle sizes and different starch, protein and/or fibre content.

5. Statement 4** The method of producing macronutrients fractions according to any one of the statements 1** to 4**, whereby the method further comprising drying and/or grinding the fractions into smaller particle size ingredients (such as by pulverizing starch bodies)

6. Statement 5** The method according to any one of the statements 1** to 5**, whereby the aqueous bicarbonate solution or bicarbonate/carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and with a pH between pH 7 and 10, preferably a pH between 7,5 and 10.

7. Statement 6** The method according to any one of the statements 1** to 5**, whereby the aqueous bicarbonate solution or bicarbonate/carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7, 5 and 10.

8. Statement 7** The method according to any one of the statements 1** to 7**, whereby the bicarbonate solution or bicarbonate/carbonate solution is formed by aqueous 0,5 to 5 % bicarbonate salt (MHCO3) whereby M is a an alkali metal cation and optionally pH is adjusted by a hydroxide salt (MOH), whereby M is a an alkali metal cation. Statement 9** The method according to any one of the statements 1** to 7**, whereby the solution comprising sodium bicarbonate (Na⁺HCO3^_) and or sodium carbonate (Na2COs) or a combination thereof or whereby that that the carbonic acid-bicarbonate-carbonate system by a solution comprising potassium bicarbonate (KHCO3) or potassium carbonate (K2CO3) or a combination thereof and when a base is used that this is alkali metal hydroxide, the alkalis being of the group consisting of sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide. Statement 10** The method according to any one of the statements 1** to 9**, whereby non-animal multicellular produce or produce tissue is submersed or immersed while mixing or stirring for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°C to 90°C, preferably 80 - 90°C. Statement 11** The method according to any one of the statements 1** to 9**, whereby non-animal multicellular produce or produce tissue is submersed or immersed while mixing or stirring for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 3 hours and this at a temperature of 55 ° C to 65°C , or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 60°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°C to 90°C. Statement 12** The method according to any one of the statements 1** to 11**, whereby non-animal multicellular produce or produce tissue is additionally immersed or fully submersed while mixing or stirring for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11, 5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. Statement 13** The method according to any one of the statements 1* to 12**, whereby the washing is rinse washing with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C.

14. Statement 14** The method according to any one of the statements 1* to 13**, whereby aqueous bicarbonate solution or bicarbonate/carbonate solution is provided with a salt or an oxide of anyone of the bivalent ions of the group consisting of Ca⁺⁺, Fe⁺⁺, Mg⁺⁺, Zn⁺⁺.

15. Statement 15** The method according to any one of the statements 1* to 14**, whereby the non-animal natural multicellular produce are of the group consisting of mushrooms, rigid cellular structures vegetables, seed pulses, root vegetables, mushrooms, and brown algae and red algae.

16. Statement 14** The method according to any one of the statements 1* to 14**, whereby the non-animal natural produce are Fabaceae pulses, in particular pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), fava bean (Viciafaba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof.

17. Statement 17** The method according to any one of the statements 1* to 16**, where by the stirring is carried out while mixing.

18. Statement 18** The method according to any one of the statements 1* to 17**, for preparing food or feed ingredient with improved properties, wherein said improved property is elimination of unwanted accompanying fragrance, flavour and small molecule contaminant.

19. Statement 19** The method according to any one of the statements 1* to 17** for preparing food or feed ingredient with improved properties, wherein said improved property is reduced flavour.

20. Statement 20** The method according to any one of the statements 1* to 17**, for preparing food or feed ingredient with improved properties, wherein said improved property is stabilization of colloid dispersion in a watery solution of fat globules, solid particles and/or gas in a watery solute. 21. Statement 21** The method according to any one of the statements 1* to 17**, for preparing food or feed ingredient with improved properties, wherein said improved property is improving texture, taste, mouthfeel or viscosity.

22. Statement 22** The method according to any one of the statements 1* to 17**, for preparing food or feed ingredient with improved properties, wherein said improved property is increasing smoothness.

23. Statement 23** The method according to any one of the statements 1* to 17**, for preparing food or feed ingredient with improved properties, wherein said improved property is increased gel-like structure with increased water binding, decreased viscosity, increased creaminess, decreased flavour, decreased syneresis, increased smoothness, decreased astringency or decreased off taste.

Detailed Description

DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

"Bicarbonate modified pulse" means hulled whole pulses or de-hulled whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm) that have been modified by heating at temperatures within the range of 40°C to 70°C, preferably within the range of 55°C to 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C, in a watery bicarbonate solution (an aqueous solution of a carbonic acid-bicarbonate-carbonate system). Such aqueous bicarbonate solution thus forms a carbonic acid-bicarbonate- carbonate equilibrium and can be made by solving a carbonate for instance a bicarbonate salt in water. In this invention bicarbonate modified pulse have been made from starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba). Such pulse matter as hulled or de-hulled whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm) have in present invention been fermented. Or they are for fermentation first mashed and homogenized in water or a watery fermentation starter medium.

In "bicarbonate water slow cooked pulse" in present application means pulses hulled or de-hulled pulses as whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm) that have been heated in an aqueous bicarbonate solution at a low temperature between 40°C and 60°C for an extended period in the range of 1 to 12 hours so preserving some cell structure integrity of the pulse cotyledon matter or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C so preserving some cell structure integrity of the pulse cotyledon matter. Such aqueous bicarbonate solution thus forms a carbonic acid-bicarbonate-carbonate equilibrium and can be made by solving a carbonate for instance a bicarbonate salt in water. In this invention bicarbonate water slow cooked pulse have been made from starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba).

A "Water continuous dairy product" refers to a product where water is the continuous phase, and other components are dispersed within it. In the context of dairy products, this would include products like yogurt, where water forms the continuous phase, and milk proteins, fats, and other components are dispersed within this aqueous phase. The colloidal nature of dairy products like yogurt, with casein aggregates suspended in the liquid phase, further supports the classification of such products as water continuous colloidal dispersions. In the context of present invention, this includes yogurt like or yogurt analogue products, where water forms the continuous phase, and fermented pulse components are dispersed within this aqueous phase.

A "Water continuous non-dairy product" refers also to a product where water is the continuous phase, and other plant-based components are dispersed within it, and whereby water forms the continuous phase, and plant proteins, fats, and other plant components are dispersed within this aqueous phase. In particular, in present invention the fermented pulse components are dispersed within this aqueous phase whereby water forming the continuous phase.

A natural oil used in present invention can be a vegetable oil, a microbial oil, a plant based oil, a seed oil, an algal oil, a fungal oil, an invertebrate oil and/or a vertebrate oil and it can be a food oil or a body oil.

"Food product" as used herein refers to any article or entity that can be consumed (e.g., eaten, drunk, ingested, transported, diffused, injected) by an organism (e.g., animal, human, plant, microbe) as a source of food.

The term "lipid" as used herein refers to a class of organic compounds that are characterized by having limited or no solubility in water. Non-limiting examples of lipids include fats, oils, fatty acids, fatty acid derivatives, fatty acid esters, four-carbon and longer organic alcohols (e.g., butanol, butenol, pentanol, hexanol, etc.), four- carbon and longer organic aldehydes (e.g., butanal, butenal, pentanal, hexanal, etc.), natural oils, waxes, steroids, sterols, phytosterols, glycerides, monoglycerides, diglycerides, triglycerides, phospholipids, phosphatides, choline derived lipids, cerebrosides, hydrocarbons, and some fat-soluble vitamins (e.g., vitamins A, D, E and K). As used herein, a lipid may refer to either a single organic compound or to a mixture of organic compounds that are lipids as commonly observed in sources of lipids used in foods (e.g., canola oil is a lipid that comprises linoleic acid lipid, linolenic acid lipid, oleic acid lipid, etc.).

Non-limiting examples of organic acids suitable for present invention are acetic acid, citric acid, lactic acid, malic acid, propionic acid, sorbic acid, tartaric acid, ascorbic acid, fumaric acid and benzoic acid. Such acid have a preservation activity such as by killing harmful bacteria and to control or prevent the growth of bacteria and mold or as antioxidant (vitamin C). Such acid are available in encapsulated form in capsules formed by substance of the group consisting of chitosan, alginate, maltodextrin, polyacrylates and gelatine.

Non-limiting examples of lipids include algae oil, almond oil, aloe vera oil, apricot oil, avocado oil, baobab oil, calendula oil, canola oil, coconut oil, com oil, cottonseed oil, evening primrose oil, flaxseed oil, grape seed oil, hazelnut oil, jojoba oil, linseed oil, macadamia oil, neem oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, synthetic oils, walnut oil, vegetable oil, high oleic oils, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, carnauba wax, cocoa butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, sal butter, mango butter, myrica fruit wax, murumuru butter, orange peel wax, ouricury wax, rapeseed wax, rice bran wax, rose wax, shea butter, sumac wax, sunflower wax, sunflower seed wax, ucuuba butter, fractionated candelilla wax, fractionated carnauba wax, fractionated cocoa butter, fractionated coconut oil, fractionated mango butter, fractionated palm oil, fractionated rice bran oil, fractionated rice bran wax, fractionated shea butter, palm stearin, shea stearin, rice bran stearin, cocoa stearin, hydrogenated canola oil, hydrogenated com oil, hydrogenated cottonseed oil, hydrogenated flaxseed oil, hydrogenated grape seed oil, hydrogenated palm oil, hydrogenated peanut oil, hydrogenated rapeseed oil, hydrogenated rice bran oil, hydrogenated safflower oil, hydrogenated sesame oil, hydrogenated soybean oil, hydrogenated sunflower oil, hydrogenated vegetable oil fish oil, Atlantic fish oil, Pacific fish oil, Mediterranean fish oil, bonito oil, pilchard oil, tuna oil, sea bass oil, halibut oil, spearfish oil, barracuda oil, cod oil, menhaden oil, sardine oil, anchovy oil, capelin oil, Atlantic cod oil, Atlantic herring oil, Atlantic mackerel oil, Atlantic menhaden oil, salmon oil, shark oil, squid oil, cuttie fish oil, octopus oil, krill oil, seal oil, and whale oil. In preferred embodiments, the lipid may be selected from the group of algae oil, aloe vera oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, grape seed oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, carnauba wax, cocoa butter, sal butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, mango buter, myrica fruit wax, ouricury wax, rapeseed wax, rice bran wax, shea buter, sumac wax, sunflower wax, fractionated coconut oil, fractionated palm oil, fractionated rice bran oil, palm stearin, shea stearin, rice bran stearin, cocoa stearin, animal fat, beef fat, tallow, pork fat, lard, or fish oil.

Lipids can be classified into two main groups: simple lipids and complex lipids. Simple lipids are made up of only one type of molecule, while complex lipids are made up of two or more types of molecules. Simple lipids such as fats, oils and waxes. Fats are the most common type of lipid. They are made up of a glycerol molecule bonded to three fatty acid molecules. Oils are similar to fats, but they have a lower melting point. This is because they have fatty acids with shorter chain. Waxes are made up of a long-chain fatty acid bonded to a long-chain alcohol. They are often found on the surface of plants and animals. Complex lipids comprise phospholipids, glycolipids and steroids: Steroids are a type of lipid that is made up of four fused rings of carbon atoms. They include hormones such as testosterone and estrogen, as well as cholesterol. Phospholipids are the main component of cell membranes. They are made up of a glycerol molecule bonded to two fatty acid molecules and a phosphate group. Glycolipids are a type of lipid that contains a carbohydrate molecule. They are often found on the surface of cells, where they help to identify the cell and its function. Steroids are a type of lipid that is made up of four fused rings of carbon atoms. They include hormones such as testosterone and estrogen, as well as cholesterol.

The term "dry" or "dried" referring to a food component or food ingredient means that the water content has been significantly reduced from the original form of the food. This is typically achieved through processes like dehydration, which remove water from the food by evaporation or other methods. The amount of moisture left in a dry food powder can vary depending on the specific type of food and the drying method used. It has to be interpreted to have a moist content under 12%, preferably under 10 % and 7% and even having a moisture content of around 5% or even having have a moisture content of around 3%. The term "butter" as used herein is understood to be synonymous with the term "lipid" and may refer in general terms to a lipid or a composition comprising a lipid as a main constituent that retains solid, semi-solid, biphasic, or paste-like properties at ordinary temperatures of use.

"Vegetable oil" refers to oil extracted from a vegetable material or any non-animal organism. The method of oil extraction is not particularly limited and is selected according to the plant material. The type of vegetable oil is not limited, but Examples thereof include safflower oil, coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, olive oil, corn oil, processed oil and fat (obtained by processing vegetable oil), and the like. Safflower oil, coconut oil, and palm oil are preferable, and safflower oil is particularly preferable from the perspective of making it difficult to detect off tastes. As used herein is understood to comprise oil from plant, algae, yeast, and nonanimal organisms and such may comprise edible oils or may comprise body oils, oil that may contact human body are commonly called body oils including coconut oil, jojoba oil, avocado oil, argan oil and sweet almond oil.

"Animal oil" refers to oil extracted from an animal material. The method of oil extraction is not particularly limited and is selected according to the animal material. The term "additive" as used herein means a compound the intended use of which results or may reasonably be expected to result, directly or indirectly, in affecting the characteristics of any composition.

"Colloidal" is a type of colloid made from finely ground solid material. The solid material ground into a very fine powder, which is then suspended in the liquid. The particles of the solid are so small that they cannot be seen with the naked eye in the colloidal mixture of the ground solid in the fluid. On the other hand if a solid is in suspension but not considered colloidal ("coarse suspension" or "non-colloidal suspension"), it implies that the particles are larger than those typically found in colloids are. Colloids are characterized by finely divided particles, often on the nanometer scale, that remain dispersed in a medium (such as a liquid or gas) for an extended period. In contrast, if the solid particles in suspension are larger and do not exhibit the stable, long-term dispersion associated with colloids, it would be described as a suspension of larger particles.

The terms "protein isolate" and "protein concentrate" differ in terms of protein quantity. Protein isolates as used herein refers to any plant- based protein isolate, or a partial hydrolysate thereof, either commercially. Protein isolates are with higher protein content than protein concentrates. The protein content is generally 70% by weight or more, preferably 80% by weight or more, more preferably 85% by weight or more, most preferably 90% by weight or more in the solid content. In the present specification, the isolated vegetable protein provided by the present invention may be referred to as "isolated vegetable protein" in particular. In the context of present invention, when it is obtained from the starchy-protein and low fat Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) the remaining, such as %, of the protein isolate contains starch and/or fibres. Protein concentrate as used herein refers to any plant- based protein isolate, or a partial hydrolysate thereof, either commercially. Protein concentrates are with lower protein content than protein isolate. The protein content is generally 50% by weight or more, preferably 55% by weight or more, more preferably 60% by weight or more, most preferably 65% by weight or more up to 70% in the solid content. In the present specification, the concentrated vegetable protein provided by the present invention may be referred to as "concentrated vegetable protein" in particular. In the context of present invention, when it is obtained from the starchy-protein and low fat Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) the remaining, such as %, of the protein concentrate contains starch and/or fibres.

Advanced oxidation processes (AOPs) is utilizing highly reactive oxidizing agents to decompose and mineralize organic contaminants. Hydroxyl radicals (OH») are the primary oxidizing species in AOPs, known for their exceptional reactivity and ability to break down even the most complex organic molecules. They are generated through the synergistic combination of different oxidizing agents, including hydrogen peroxide (H2O2), ozone (03), and ultraviolet (UV) radiation. Hydrogen Peroxide (H2O2) is a powerful oxidizing agent that can directly attack organic compounds, breaking down their chemical bonds. It is a non-selective oxidant, meaning it can oxidize a wide range of organic molecules. However, H2O2 alone is not as effective in mineralizing organic compounds as AOPs involving other oxidizing agents. Ozone (03) is a highly reactive gas with a strong oxidative capacity. It can break down organic compounds through direct oxidation reactions, but it is also known to generate hydroxyl radicals through a process called photolysis. Photolysis occurs when UV radiation interacts with ozone molecules, breaking them down into oxygen molecules and highly reactive oxygen atoms. These oxygen atoms then combine with water molecules to form hydroxyl radicals. UV Radiation (UV) UV radiation, specifically UV-A and UV-B wavelengths, can directly excite water molecules, causing them to emit hydroxyl radicals. These radicals can then attack organic compounds, leading to their decomposition. The synergistic combination of H2O2, ozone, and UV radiation in AOPs leads to the production of a large number of hydroxyl radicals. These highly reactive radicals attack organic compounds, breaking down their chemical bonds and converting them into simpler, more stable products. The mineralization process ultimately leads to the formation of carbon dioxide (CO2), water (H2O), and inorganic salts, essentially transforming organic contaminants into harmless by-products. Advanced oxidation of salt solutions (AOASS) effective degrades a wide range of organic plant aromas and off tones, by a salt solution through a series of reactors where it is exposed to a combination of H2O2, ozone, and UV radiation. The hydroxyl radicals (OH») produced by these reactions attack the organic contaminants, breaking them down into smaller molecules and ultimately to carbon dioxide (CO2) and water (H2O). The clean salts can then be recovered from the treated solution by evaporation or crystallization.

Present invention solves a long felt need to makes all meals or separate ingredients of non-animal multicellular natural produce (plant-based or fungal) available with considerably removed tones, off tones, and of neutral tone (bland or flat in flavour or taste like nothing). By present invention considerable removed tones and off tones can be obtained and basically of neutral tone can be achieved that is a perceptive by a skilled person as a undistinctive taste so that by taste the origin of the produce is not recognizable anymore. The taster will not pick up on sweet, salty, sour, bitter, or umami (savoury) anymore or the product does not have any flavours anymore that grab their attention. Even after being treated in accordance to the method of present invention this multicellular natural produce could be further ground into meals and fractioned in storage carbohydrate isolates and protein concentrates or protein concentrates isolates and fibres each with considerable removed tones and off tones.

For instance plant based distinctive taste is a problem in the vegan food processing where beans or pulses are used to produce food with various textures. Current attempts to suppress that plant based tones of off tones are masking through additives, by fermentation or enzymatically. By present technology such pulse meals or pulse derived ingredients are of neutral taste and that will not disrupt the desired taste of the food form, can be used in various food forms such as beverages, meat analogues, fish analogues non-diary cheeses, non-diary yogurts, non-diary kefirs, etc..

The neutral tasting ingredients can be further functionalised by physicochemical or enzymatic methods. The present invention thus solves a long felt need of the food industry. Because companies bring pulse meal ingredient or pulse derived ingredients, starches, protein and fibres as ingredient to the food industry that need to be free of plant tones or of tones. It is currently a major challenge. In particularly since the food industry shifts to more sustainable ingredient separation technologies such as air classification to separate ingredients of a different class on a way that less water and energy is used that wet separation. However, there is a trade-off that more of the plant aroma or off tones are present in the separated ingredients.

The cell wall of seed pulses provides structural support and protection to the cells. It is composed of complex carbohydrates, such as cellulose, hemicellulose, and pectin, which contribute to the seed's overall fibre content. Protein bodies are specialized organelles within the cells of seed pulses that store proteins. These protein bodies are essential for providing amino acids and proteins, which are important for human nutrition. Starch bodies are storage granules found in the cells of multicellular plants such as seed pulses. They primarily comprise starch, which serves as a source of energy for the seed during germination and growth. Fibre in seed pulses, such as legumes, is predominantly found in the cell walls. Dietary fibre in seed pulses, including soluble and insoluble fibre, plays a significant role in digestive health, satiety, and overall wellbeing. Understanding the cellular structure

Present invention provide a method to remove (small molecule) off tone or flavours from that multicellular produce or its tissue while preserving cell structures comprising said cells and their intercellular matrix.

An example of multicellular produce suitable for processing by the methods of present invention is a mushroom of the group consisting of Agaricus bisporus (White button, cremini, Portobello) Pleurotus ostreatus ( Oyster mushroom) Lentinula edodes (Shiitake), Flammulina velutipes (Enoki), Hypsizygus marmoreus (Shimeji), Agaricus blazei (Brazilian mushroom).

The method of present invention is suitable for multicellular natural produce that contain starch granules such as mushrooms, starch containing pulses such as Fabaceae pulses, in particular pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), cereal seed and potato.

The method of present invention is suitable for root vegetables, pulses, cereals and pseudocereals whereby the diameter size range of its starch granules has a higher upper bound than that of its protein bodies such as potato, sweet potato, cassava (Yuca), carrot; beetroot, taro, peas, chickpeas, fava beans, common bean, lentils, maize (corn), wheat, rice, oats, yam, parsnip, rutabaga, sorghum and quinoa. An example of rigid cellular structures vegetables suitable for processing by the methods of present invention are vegetables of the group consisting of carrots, celery, broccoli, asparagus, Brussels sprouts, beetroot, cabbage, kale, and the Fabaceae pulses, in particular pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses) which all are with rigid cellular structures contribute to their texture, which is why they maintain their shape and firmness. Preferred multicellular natural produce for present invention are Fabaceae pulses, in particular pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), fava bean (Vicia faba) a as whole pulses (hulled or de-hulled pulses).

An example of root vegetables suitable for processing by the methods of present invention are vegetables of the group consisting of potato, sweet potato, carrot, beetroot, turnip, parsnip, radish, rutabaga, cassava (yuca) and taro.

Water used for the multicellular natural produce treatment or the washing step is in origin water free from undesirable taste, odour, colour, and other impurities it may for instance distilled water or potable water quality, which can come from a variety of sources including cleaned surface water (e.g., streams, rivers, and lakes), groundwater (e.g., natural springs, wells), cleaned rainwater and seawater (treated at a desalination plant).

An aspect of present invention relates to removing the plant tone of starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), , common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm while transforming these in an emulsifying and emulsion stabilizing matter suitable for 1) fermentation the emulsion thereof in fermented milk derivatives with a desired texture or 2) for fermenting such hulled or de-hulled pulses whole pulses or split pulses into melt-in-mouth or self-disintegrating-in mouth snacks or breakfast cereal analogues.

Dry processes are able to produce particles optimized for molecule extraction, mixing with other ingredient, enriching the product in a compound (e.g. proteins, starch. . .). The particle size is the main parameter to adjust and 3 categories are generally described: Coarse milling (>500 pm), fine milling (50 to 500 pm) and ultrafine milling (<50 pm). The particle size and shape are therefore important parameters to be adjusted specifically considering the application, the resources concerned and the economical balance of the process. A suitable system for dry milling of the bicarbonate treated and dried legume seeds is for instance milled into grits with a pin mill (LV 15 M Condux-Werk, Wolfgang bei Hanau, Germany) and subsequently the coarse grits can further be milled into flour with a ZPS50 impact mill (Hosokawa- Alpine, Augsburg, Germany) at ambient temperature. An ATP50 air-classifier (Hosokawa-Alpine, Augsburg, Germany) at ambient temperature can be used to separate protein-rich fine fractions. For instance, with the classifier wheel speed of the ATP50 air-classifier set at 10,000 rpm and the airflow kept constant at 52 m3/h and the feed rate was ~0.5 kg/h. The powder generated can be treated by air classifying that provide a cut point of a few micrometres or by electrostatic separation that separate particle according to their electrostatic charges and consequently their composition. Electrostatic separators can be classified by the method of charging employed. The three basic types of electrostatic separators include; (1) high tension roll (HTR) ionized field separators, (2) electrostatic plate (ESP) and screen static (ESS) field separators and (3) triboelectric separators, including belt separator systems (BSS).

A "Firm/Set" firmness is comparable with a yogurt with a solid structure that holds its shape well. One can easily cut through it with a knife without it crumbling apart. A "Soupy/Runny "texture is drinking yogurt like. It is very loose and flows freely. One can easily drink it straight from the container like a kefir or buttermilk for a good comparison.

A "Thick/Creamy" texture is comparable to that yogurt that has a thicker consistency and moves slowly when poured. It is spoonable, but the spoon will not necessarily stand upright on its own in such yogurt. A heavy cream or Greek yogurt is a good reference point for comparison.

A "Set/Wobbly but Spoonable" texture is comparable with that of a custard yogurt or quark. It finds a middle ground between firm and runny. It holds its shape somewhat like a mold but wobbles if jiggled. One can easily spoon it.

A food item that self-disintegrates in the mouth without the need for chewing can be described as "melt-in-your-mouth" or "in mouth self-disintegrating" or "melt-in- mouth" or "self-disintegrating-in-mouth". These terms conveys the idea that the food dissolves or breaks or decompose into constituent elements, parts, or small particles effortlessly upon contact with saliva and body temperature, offering a smooth, delicate texture or a sensation of immediate dissolution.

Non-animal multicellularity is commonly associated with plants, fungi, and multicellular algae, including brown algae and red algae.

The present invention solves the problems of the related art on how obtaining the stable water continuous non-dairy product that have any or all of these desirable technical effects 1) they are stable at an acidic pH, for instance between 3 and 4,8, 2) they remain stable during heat pasteurisation for instance at temperatures between 80 and 95°C or even shortly during boiling, 3) that are obtainable after fermentation by a vegan ferment starter, 4) that can be free of animal derived ingredient or free of any stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose and 5) that can be dried and reconstituted in a water continuous non-dairy product. The present invention is predicated on the discovery by the inventors that all these additives can be avoided by processing hulled or de-hulled starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba) pulses as whole, split or chopped solids into to emulsifying and emulsion stabilising compositions. The object of the present invention is to provide a method for making water continuous non-dairy product that for instance are free of animal derived ingredient and do not comprise stabilizer compound or viscosity increasing additive compound of the group consisting of xanthan gum, carob gum, guar gum, methylcellulose, carrageenan and carboxymethylcellulose based on this processed starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba) material.

In accordance with the purpose of an aspect of the invention, as embodied and broadly described herein, the invention is broadly drawn to a method of converting whole starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) pulses into emulsifying or emulsion stabilizing composition that is used make an emulsion with a natural oil, to inoculate this with a vegan ferment culture for fermentation in a water continuous non-dairy product, the method comprising 1) immersing hulled or de-hulled pulses as whole, split or chopped solids in an aqueous solution of a carbonic acid-bicarbonate-carbonate system, 2) providing thermal energy into the system and maintaining the pH above 7 to shift the equilibrium in the carbonic acid-bicarbonate-carbonate system towards carbonate ions and this at a temperature and pH keeping the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) seed material solid and using this processed pulse matter as a feedstock for fermentation by a vegan ferment culture. The invention provides a way to have such carbonic acid-bicarbonate-carbonate systems made by alkali metal salt. It is also desirable to have the total dissolved solids (TDS) of in the aqueous solution of the carbonic acid-bicarbonate-carbonate system in a range 10 to 100 gram per litre. The pulse product from this processing is substantially freed of the typical plant flavours and can easily be converted by mixing under a proper force with water and oil into a stable emulsion. It was observed that fermentation of emulsion with a vegan ferment culture converts the emulsified mass in a stable water continuous non-dairy product with a yogurt feel.

These embodiments of the invention advantageously use a carbonic acid-bicarbonate- carbonate system. This can be a solution comprising sodium bicarbonate (NaHCCh) and or sodium carbonate (Na2COs) or a combination thereof or that the carbonic acid- bicarbonate-carbonate system by a solution comprising potassium bicarbonate (KHCO3) or potassium carbonate (K2CO3) or a combination thereof and when a base is used that this is alkali metal hydroxide, for instance whereby the alkali metal is sodium or whereby the alkali metal is potassium. The added base can be alkalis is of the group consisting of sodium hydroxide, potassium hydroxide, calcium hydroxide and magnesium hydroxide.

It was found that the moist pulses treated with BC-BvCa medium of a water solution of sodium bicarbonate ( comprising also zinc and iron catalyst and bivalent ions such as Ca++ or Mg++) were (see table 4) firmer texture after the same heating and time that the pulses treated by the BC medium (a water solution of only sodium bicarbonate). However when these pulse matters were subjected to fermentation by a vegan ferment we observed that the fermented BC-BvCa medium treated pulses became softer than fermented BC-medium treated pulses and this for the same fermentation conditions. Some of the techniques described above may be embodied as the transformation of the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) in an emulsifying or emulsion stabilizing composition according to the methods described here above is with a carbonic acid- bicarbonate-carbonate system comprising a zinc and/or iron catalyst or bivalent ions such as Ca++ or Mg++ to speed up the reaction and to lower activation energy.

Some of the techniques described above may be embodied as the transformation of the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) in an emulsifying or emulsion stabilizing composition according to the methods described here above is with a carbonic acid-bicarbonate-carbonate system comprising a zinc and/or iron catalyst and bivalent ions such as Ca++ and Mg++ to speed up the reaction and to lower activation energy.

Furthermore it was observed that the dried pulses treated with BC-BvCa medium of a water solution of sodium bicarbonate (comprising also zinc and iron catalyst and bivalent ions such as Ca++ or Mg++) and subjected with fermentation by a vegan ferment were more self-disintegrating-in-mouth than dried pulses that were treated the same way in terms of heat input and treatment time but with the BC medium (a water solution of only sodium bicarbonate). Some of the techniques described above may be embodied as the transformation of dried starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) into a snack of pulses or cereal analogues according to the methods described here above with a carbonic acid- bicarbonate-carbonate system or with a carbonic acid-bicarbonate-carbonate system comprising a zinc and/or iron catalyst or bivalent ions such as Ca++ or Mg++ to speed up the reaction and to lower activation energy.

Surprisingly, while the treatment BC-BvCa medium (a water solution of sodium bicarbonate ( comprising also zinc and iron catalyst and bivalent ions such as Ca++ or Mg++) resulted in softer moist pulses (and this is obtained after a substantial washing step), when these pulses were homogenized with a natural oil (canola oil) and stored for 24h in a refrigerator this resulted in a running drinking yoghurt like texture, while the BC medium (a water solution of only sodium bicarbonate) with further the same physical treatment resulted in tick/creamy Greek or Bulgarian yogurt like texture. And for instance a BC medium + magnesium chloride with further the same physical treatment resulted in set/wobbly but spoonable texture comparable with that of a custard yogurt or quark.

Yet further surprisingly, when these homogenized and emulsified masses were subjected to a vegan ferment culture fermentation, the BC-BvCa medium (a water solution of sodium bicarbonate (comprising also zinc and iron catalyst and bivalent ions such as Ca++ or Mg++) treated pulse, independent of the vegan ferment resulted into a set/wobbly texture and custard yogurt/quark/cottage cheese like vegan fermented product. The general tendency was that pre-treatment of the pulse with a BC medium + a bivalent ion (Ca++, Mg++ or Fe++ and Zn++) resulted after fermentation in a firmer yogurt or cheese like structure that the pre-treatment by a BC medium alone.

In one embodiment of the invention, this pre-treatment processing of the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) is carried out in an airtight reaction vessel. In another embodiment of the invention, the processing of the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba)s is carried out in in an open reaction vessel.

In a practical embodiment, the process according to the present invention comprises discharging the aqueous solution of the carbonic acid-bicarbonate-carbonate system or the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba)s material from said reaction vessel, and treating the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba)) material by a wash step and optionally thereby regenerating carbonic acid-bicarbonate-carbonate system.

By using an inventive system as here above described it is possible to obtain as reaction product an emulsifying or emulsion stabilising starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) composition and to have this in a homogenized paste form.

Another embodiment of present invention is a an emulsifying or emulsion stabilising starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) composition obtained by the process of present invention but that is dried and grinded in a micronized dry form.

Yet another embodiment of present invention is emulsifying or emulsion stabilising with a natural oil of the starchy Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) composition obtained by the process of present invention and consequently fermented and consequently dried and grinded in a micronized dry form. It has surprisingly been observed that such dry micronized powder of the can instantly bee reconstituted with water in a non-dairy or vegan type yogurt analogue.

EXAMPLES Whole pulse seeds were used Whole pulse seed n this application means the complete pulse seed with the two cotyledons and embryos inside the protecting seed coat. Of such whole pulse seed processes had been carried out on chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), which all belong to the family of the Fabaceae. A general practice to prepare such dry whole pulse seeds with seed coat is by mechanical harvesting once in the field the pods have matured and dried on the plant and by threshing to release the whole pulse seeds. Thereafter the whole pulse seeds can be further dried to reduce their moisture content to ensure better storage stability and they will be cleaned to remove any debris, dirt, or impurities, for instance by passing the whole pulse seeds through screens and air blowers to remove foreign materials. And finally, they are packed.

BC medium treatment: On a further processing step for present invention is a treatment with an aqueous 5% (Na⁺HCO3 sodium bicarbonate (hereinafter BC medium). Each time a 350 gram amount of such dry whole pulse seed (complete pulse seed with the two cotyledons and embryos and the protecting seed coat) was after a water rinse, subjected the dry whole pulse seed to a stirrion treatment in an aqueous 5% (Na⁺HCO3 sodium bicarbonate (hereinafter BC medium) at 60°C. At this temperature a carbonic acid-bicarbonate-carbonate equilibrium can be expected of which the pKl and pK2 values of carbonic acid typically at 60 °C of about 6.47 and 9.87, respectively (H₂CO₃ (aq) + H₂O (I) HCO₃" (aq) + H₃O⁺(aq) (KI) HCO₃" (aq) + H₂O (I) CO₃ ^2- (aq) + H₃O⁺ (aq) (K2)). Therefor a 350 gram amount of such dry whole dry whole pulse seeds were weighed in the mixing bowl of a Vorwerk Thermomix TM6 (with intelligent heating and mixing system) and this was filled with the 5% sodium bicarbonate solution to about the max. fill line (2.2 litres). Thereafter this mass was stirred during 99 minutes at temperature of 60°C at low speed (initially at a TM6 Thermomix speed setting 2 (200 rpm) to prevent blocking, consequently at a TM6 Thermomix speed 1,5 and a little later at TM6 Thermomix speed 1 (100 rpm). After a second rinse pulse matter under a water stream, this 5% sodium bicarbonate (BC medium) treatment mixing operation (99 minutes at a temperature of 60 °C) has been repeated by subjecting the pulse matter for a second time with fresh aqueous BC medium at the same speed and temperature. The BC medium has been separated from the pulse matter and each time the pulse matter had been subjected to a washing step by rinsing. Consequently, the same treatment has been repeated as with the BC medium (2x 99 minutes at 60°C) but only in water without sodium bicarbonate. Finally to guarantee full pasteurization the pulse material was stirred in mixing bowl of a Vorwerk Thermomix TM6 for 20 minutes at 90°C at low speed first at a TM6 Thermomix speed setting 1 (100 rpm). The collected pulse matter is seed coat, the pulse without seed coat (two cotyledons and embryos attached together but without seed coat) and some split pulse material (figure 10 for the NaHCO3 + CaCI2 treatment).

Example 2

BC-BivCa medium treatment: For further processing by an adapted carbonate medium in by present invention each time a 350 gram amount of such dry whole pulses with seed coat were after a water rinse, subjected to a aqueous treatment with an aqueous solution of 5% sodium bicarbonate (Na⁺HCO3 and comprising the bivalent cations as 0,5 % calcium carbonate (Ca⁺⁺COs j, 0,1% magnesium chloride (Mg²⁺Cl2 j, 20 mg ferrous lactate (iron(ll) lactate), Fe⁺⁺(C3HsO3)-2 and 20 mg zinc oxide (Zn⁺⁺O j, hereinafter the called bivalent cation treatment medium or the BC-BivCa medium. Therefor 350-gram amount of such dry whole pulses were weighed in the mixing bowl of a Vorwerk Thermomix TM6 with intelligent heating and mixing system and further filled with the BC-BivCa medium to about the max. fill line (2.2 litres) and mixed for 99 minutes at 60°C at low speed first at the TM6 Thermomix speed 2 (200 rpm), consequently at the TM6 Thermomix speed 1,5, and a little later at the TM6 Thermomix speed 1 (100 rpm).

After a second rinse of the pulse matter under a water stream, this BC-BivCa medium treatment mixing operation has been repeated by stirring the pulse matter for a second time in the same volume of fresh the BC-BivCa medium and for 99 minutes stirring this at TM6 Thermomix speed 1 (100 rpm) and at same temperature of 60 °C. Each time the BC-BivCa medium has been separated from the pulse matter and each time the pulse matter had been subjected to a washing step by a water rinse. Consequently the same treatment has been repeated as with the BC-BivCa medium (2x 99 minutes at 60°C) at the TM6 Thermomix speed 1 (100 rpm) but with water without the BC-BivCa medium.

And finally the pulse material was stirred in mixing bowl of a Vorwerk Thermomix TM6 for 20 minutes at 90°C at low speed first at TM6 Thermomix speed setting 1 (100 rpm). The collected pulse matter is seed coat, the pulse without seed coat (two cotyledons and embryos attached together but without seed coat) and some split pulse material (figures 10 for the NaHCO3 + CaCI2 treatment).

Example 3

Fermentation of whole pulse matter:

Batches of some of the pulse material of the BC medium treatment (Example 1) and of the BC-BivCa medium treatment (Example 2) have as a mixed matter of de-hulled pulses and separated seed coat (without grinding or homogenizing) been suspended into a pasteurized 5% cane sugar watery solution in a sterile and sealable glass jars. Once at room temperature these have inoculated with by 1) vegan yoghurt starter culture (Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus plantarum, Lactobacillus casei and Lactococcus lactis), 2) vegan kefir starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium bifidum and Leuconostoc mesenteroides ) and as well by 3) sauerkraut starter culture (wild bacteria and yeasts). Consequently, the pulse matter had been anaerobically fermented at 22°C. The fermentation with vegan yoghurt starter culture was 14 days and the fermentation with vegan kefir starter culture and with sauerkraut starter culture was 7 days. Example 4

A whole pulse-processing test was organized as displayed in figure 1:

1. whole chickpeas - BC-BivCa medium treatment - vegan kefir starter culture fermentation

2. whole chickpeas - BC medium process- vegan kefir starter culture fermentation

3. whole chickpeas - BC medium - vegan yoghurt starter culture fermentation

4. whole yellow pea pulse - BC-BivCa medium - vegan kefir starter culture fermentation

5. whole yellow peas BC medium - vegan kefir starter culture fermentation

6. whole common bean - BC medium - vegan kefir starter culture fermentation

7. whole fava beans - BC medium process - vegan kefir starter culture fermentation

8. whole chickpeas - BC-BivCa medium treatment - sauerkraut starter culture (wild bacteria and yeasts)

9. whole chickpeas - BC medium process- sauerkraut starter culture (wild bacteria and yeasts)

10. whole yellow pea pulse - BC-BivCa medium - sauerkraut starter culture (wild bacteria and yeasts)

11. whole yellow peas BC medium - sauerkraut starter culture (wild bacteria and yeasts)

12. whole common bean - BC medium - sauerkraut starter culture (wild bacteria and yeasts)

13. whole fava beans - BC medium process - sauerkraut starter culture (wild bacteria and yeasts)

Example 5:

Effect of the BC medium re-treatment and the BC-BivCa medium treatment The whole pulse matter was collected from the BC medium re-treatment and the BC- BivCa medium treatment and compared on consistency and mouthfeel.

BC medium re-treatment removed the plants tones and bitterness and earthiness tones of fava beans and common beans and rendered them a neutral taste. Both the BC medium re-treatment and the BC-BivCa medium treatment substantially removed the plant flavours and bitterness and earthiness tones from yellow peas and chickpeas.

Although the physical treatment conditions and treatment time was the same, a surprising observation is a difference in technical effect is that the chickpeas and the yellow peas treated with the BC medium (aqueous 5% (Na⁺HCO3 sodium bicarbonate) had a remarkably more tender texture (Table 4) than respectively the chickpeas or the yellow peas treated with the BC-BivCa medium (an aqueous solution of 5% sodium bicarbonate (Na⁺HCO3 and the bivalent cations as 0,5 % calcium carbonate (Ca⁺⁺COs j, 0,1% magnesium chloride (Mg²⁺Cl2 j, 20 mg ferrous lactate (iron(ll) lactate), Fe⁺⁺(C3HsO3)’2 and 20 mg zinc oxide (Zn⁺⁺O j)

Of a BC-BivCa medium (an aqueous solution of 5% sodium bicarbonate (Na⁺HCO3 and the bivalent cations as 0,5 % calcium carbonate (Ca⁺⁺COs j, 0,1% magnesium chloride (Mg²⁺Cl2 treatment and of a BC medium (aqueous 5% (Na⁺HCO3 sodium bicarbonate) treatment pulse material had been freeze dried. The resulting dry product provides nice neutral tasting pieces that can be consumed as pulse based dry snack light pieces with a soft bite and agreeable mouthfeel that can be eaten as such or as a breakfast cereal analogue or a pulse based instant cereal analogue, typically eaten for breakfast, often with milk or yogurt. Examples include corn flakes, oat bran flakes, puffed cereals, and muesli. The pieces can be fortified by any savoury or sweet taste aroma and flavour. These dry products are particularly suitable as crunchy toppings for yogurt, ice cream, or desserts or to crunchy texture for salads or soups.

Example 6: Batches of chickpea pulse material of the BC medium treatment (Example 1) and of the BC-BivCa medium treatment (Example 2) have as a mixed matter of de-hulled pulses and separated seed coat (without grinding or homogenizing) been suspended into a pasteurized 5% cane sugar watery solution in a sterile and sealable glass jars. Once at room temperature these have inoculated with 1) vegan yoghurt starter culture, 2) vegan kefir starter culture and 2) sauerkraut starter culture. Consequently, the whole chickpea pulse matter had been anaerobically fermented at 22°C for two weeks.

Both BC medium pre-treated and also the BC-BivCa medium pre-treated pulse material were fermented. Surprisingly while the pulse texture of chickpeas after the BC-BivCa medium treatment (Example 2) was firmer than for the BC medium treatment (Example 1, Table 4)), after fermentation of this intact pulse subject matter by 1) vegan yoghurt starter culture (Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus plantarum, Lactobacillus casei and Lactococcus lactis), 2) vegan kefir starter culture ( Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium bifidum and Leuconostoc mesenteroides ) and as well by 3) sauerkraut starter culture (wild bacteria and yeasts) the pulse texture was substantially firmer for the chickpea pulse matter that was pre-treated by BC medium treatment (Example 1) than for the BC-BivCa medium pre-treated chickpea pulse matter (Example 2).

This fermented pulse chickpea subject matter was separated from the liquid medium over a mesh sieve and consisted of pulse seed and separated seed coats. This subject matter had been freeze-dried.

Both BC medium pre-treated and also the BC-BivCa medium pre-treated pulse material that was fermented by the sauerkraut starter was experienced to taste too sharp tart and tangy, funky with a wide range of flavours resembling that sauerkraut flavour. These unfamiliar notes were not really appreciated.

The BC medium pre-treated pulse material that by the vegan yoghurt starter had been dried and as a dry matter with tender bite been subjected to panel tasting. The overall impression was a product with a light, airy, and crispy texture with a balanced combination of lactic acid tanginess and subtle sweetness and furthermore versatile with a neutral taste profile allowing it render it with savoury, sweet as well as fruity flavours.

Both BC medium pre-treated and the BC-BivCa medium pre-treated pulse material fermented by the vegan kefir starter had been freeze-dried. The dry material was subjected to panel testing for mouthfeel and taste. Both groups had a light, airy, and crispy texture and the overall taste impression was a product that was only slightly sour with a mild and refreshing tart (milder than for the vegan yoghurt culture fermentation) and a pleasant tanginess.

Example 7:

On batch of chickpea pulse material of the BC medium treatment (Example 1) had been homogenized in pasteurized water 5% cane sugar water and was inoculated at room temperature with the vegan kefir starter culture (Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus plantarum, Lactobacillus casei and Lactococcus lactis) and was consequently anaerobically fermented for two weeks at 22°C reaching a pH of 3, 55. This mass was and homogenous "spoon (spoonable)" fermentation plant base product, with a yoghurt texture and without plant flavour of plant off tone. The fermentation did not result in coagulation (Fig. 1). Part of the fermented product had in the Thermomix been pasteurized by subjecting it in the mixing bowl of a Vorwerk Thermomix TM6 for 30 minutes to a temperature 90°C while mixing. This delivered a white homogenous mass that after refrigeration at 4°C for 7 days remained homogenies did not show any signs of separation of liquid by product.

Part of the fermented product mixed with a 10 % canola oil and a 5% rice syrup was homogenized in a sterile mixing bowel of the Vorwerk Thermomix TM6 at a speed setting 10 (10200) for 5 minutes and at a speed 6 (3,100 rpm) for 5 minutes. In particular, since the typical chickpea plant taste tones were well removed, the product resembled a smooth dairy yoghurt with smooth mouthfeel and similar lactic acid feel. This product was stored for 4 days at 4°C without any signs of separation of liquid by product and further for 38 days at 4°C remained a homogenous spoonable soft gelled like solid with only some limited separation of liquid at the bottom of the jar (Fig. 9). Part of this product (fermented product mixed with a 10 % canola oil and a 5% rice syrup) had been freeze dried and the dry product was consequently as dry product (the pulses and separate seed coats) been dry grinded or micronized in the mixing bowl of a Vorwerk Thermomix TIVI6 for 10 minutes at speed setting 10 (10200 rpm).

By adding water and mixing in the mixing bowel of a Vorwerk Thermomix TM6 at a speed 6 (3,100 rpm) for 5 minutes this could be reconstituted instantly in a yoghurt analogue with the same mouthfeel and lactic acid / citric acid tanginess as a dairy yoghurt (Fig. 9). The texture after 38 days was firm/set like a like Greek yogurt strained for a longer time, the taste was fruity and smooth without mouth feel of fibres or particles and taste was moderately sour (lactic and citric acid like), tasty and with nice aroma providing a dairy feel. The plant flavour and off tones are totally absent.

Example 8: This test on chickpea involved two fermentation conditions : group A, a vegan yoghurt starter culture (Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus plantarum, Lactobacillus casei and Lactococcus lactis) and group B, vegan kefir starter culture + a vegan yoghurt starter with (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium bifidum, Leuconostoc mesenteroides and Bifidobacterium animalis spp. Lactis).

Before fermentation a pre-processing whole pulse seed had been carried out on chickpea (Cicer arietinum), which all belong to the family of the Fabaceae. A general practice to prepare such dry whole pulse seeds with seed coat is by mechanical harvesting once in the field the pods have matured and dried on the plant and by threshing to release the whole pulse seeds. Thereafter the whole pulse seeds can be further dried to reduce their moisture content to ensure better storage stability and they will be cleaned to remove any debris, dirt, or impurities, for instance by passing the whole pulse seeds through screens and air blowers to remove foreign materials. Finally they are packed. For these dry chickpea, each time 350 gram had been subjected by immersion to a different solution (numbered 1 - 9) and with washing steps.

The different solutions tested are

1) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 15 gram/1,5 L calcium lactate (C6.H10.Ca.O6): pH = 7,8

2) 5% sodium bicarbonate (Na⁺HCO3j (75 gram / 1,5 L) + 15 gram/1,5 L Na⁺OH" : pH = 9,5

3) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 10 gram/l,5L) + calcium chloride (Ca²⁺Cl2“) (5 gram/ 1,5 L): pH = 7,7

4) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 15 gram/1,5 L calcium sulphate (Ca²⁺SO4²“ ): pH = 7,6 5) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 15 gram/1,5 L calcium carbonate (Ca⁺⁺COs : pH = 8,1

6) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 15 gram/l,5L additional 5% sodium bicarbonate (Na⁺HCO3j: pH = 8,1

7) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 15 gram/1,5 L magnesium chloride (Mg²⁺Cl2" ): pH = 8,2

8) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 20 mg ferrous lactate (iron(ll) lactate), & 20 mg zinc oxide (Zn⁺⁺+O : pH = 8,2

9) 5% sodium bicarbonate (Na⁺HCO3 (75 gram / 1,5 L) + 4,5 gram/l,5L calcium carbonate (Ca⁺⁺COs + 4,5 gram/l,5L calcium sulphate + 4,5 gram/l,5L Mg²⁺Cl2" + 20 mg ferrous lactate (iron(ll) lactate), & 20 mg zinc oxide (Zn⁺⁺+O" ): pH = 7,7

The processing step was a treatment with an aqueous solution. Each time a 350 gram amount of such dry whole pulse seed (complete pulse seed with the two cotyledons and embryos and the protecting seed coat) was after a water rinse, subjected the dry whole chickpeas to a treatment of stirring in 1, 5L of the aqueous solution (medium 1, 2, 3, 4, 5, 6, 7, 8 or 9)) at 60°C. Therefor a 350-gram amount of such dry whole dry whole chickpeas was weighed in the mixing bowl of a Vorwerk Thermomix TM6 (with intelligent heating and mixing system) and this was filled with the solution. Thereafter this mass was stirred during 99 minutes at temperature of 60°C at low speed (initially at a TM6 Thermomix speed setting 2 (200 rpm) to prevent blocking, consequently at a TM6 Thermomix speed 1,5 and a little later at TM6 Thermomix speed 1 (100 rpm). After a second rinse pulse matter under a water stream, such aqueous solution treatment mixing operation (99 minutes at a temperature of 60 °C) has been repeated by subjecting the chickpea matter for a second time with a fresh same aqueous solution at the same speed and temperature.

The aqueous solution had been separated from the chickpea matter and each time the chickpea matter had been subjected to a washing step by rinsing. Consequently, the same treatment has been repeated as with the same aqueous solution (2x 99 minutes at 60°C) but only in water without the solutes. Finally the chickpea material was stirred in mixing bowl of a Vorwerk Thermomix TM6 in water for 20 minutes at 90°C at low speed first at a TM6 Thermomix speed setting 1 (100 rpm). The collected chickpea matter is seed coat, the chickpea without seed coat (two cotyledons and embryos attached together but without seed coat) and some split chickpea material (Figures 10).

Example 9:

A plant protein concentrate of yellow pea from an industrial process of milling and air classification was dyed by a Lugol solution (BCCK7440 62650-IL-F -Sigma-Aldrich (hereinafter called Lugol or Lugol Dye)) for colouring starch and copper (II) sulphate (84845230- AnalaR NormaPur (hereinafter called copper (II) sulphate dye)) for colouring protein and microscopic visualized with VisiScope series 200 (VRW Avantor (Belgium) Optika microscope (hereinafter called microscope) with 4 lenses (10S N-Plan 100x/1.25 Oll/water °°/0.17 (hereafter called lens lOOx), 10SN - Plan 40x/ 0,65 °°/0.17 (hereafter called lens 40x), 10SN - Plan 10x/0,25 °°/0.17 (hereafter called lens lOx) and 10 SN - Plan 4x/0,10 °% (hereafter called lens 4x)) and with Image Focus plus software of Euromex, The Netherlands. As microscopic measuring scale, we worked with Objective Micrometer MA285 x. 1/100 (0.01 mm) of Meiji Techno Japan. This dry matter yellow pea protein concentrate of was moved by a soft painters brush and then passed as dry mater and under normal ambient atmosphere a 20 pm mesh shaking sieve (panel B of Fig. 13 (Fig. 13-B)) and thus had particles sizes of < 20 pm. The powder had a distinct pea flavour profile with earthy and beany aromas and distinct beany and bitter flavours typically for pea. The powder was dyed with Lugol (starch dyeing) & Copper (II) sulphate (protein dyeing). Figure 13-A provides a microscopic image (in panel A & lens 40 x) and in Fig 13-C the measuring scale. The black dots (about 10 pm or less) in the photo show some starch particles (that dyed by Lugol) were retained in this protein concentrate. They blue/ greenish dispersed matter (in the photo grey), is the non-starch matter of protein dyed with Copper (II) sulphate and with other substances such as cell wall debris. Example 10:

Bicarbonate solution immersion (2 times):

First: Whole dry yellow peas with seed (300 gram) were add to 1500 ml 5% sodium bicarbonate solution in a Thermomix and gently stirred (speed 1,5) there during 2 hours with a temperature of 60°C. Consequently, these yellow peas and seed coats were collected on a sieve (test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm) and the solution removed. Consequently the solution had been removed and the yellow peas and seed coats were washed with freshwater (tap water).

Second: This treatment had been repeated for a second time (collected yellow peas and seed coats add to the Thermomix bowel with 1500 ml 5% sodium bicarbonate solution in the Thermomix bowel and gently stirred (speed 1,5) during 2 hour and at 60°C. Consequently the solution had been removed and the yellow peas and seed coats were washed with freshwater (tap water).

Freshwater immersion (2 times):

First: The collected yellow peas and seed coats were add again to the Thermomix bowel but this time with 1500 ml freshwater (tap water) and or a next 2 hours these were gently stirred therein during 2 hour and at 60°C. In addition, this wash step had been repeated by rinsing the on the sieve collected yellow peas and seed coats.

Second:

The collected yellow peas and seed coats were add again to the Thermomix bowel but this time with 1500 ml freshwater (tap water) and or a next 2 hours these were gently stirred therein during 2 hour and at 60°C. In addition, this wash step had been repeated by rinsing the on the sieve collected yellow peas and seed coats.

Thus after each treatment in the Thermomix, the yellow peas and seed coats have been collected on a 300-pm mesh stainless sieve and were rinse washed under a tap with tap water.

Surprisingly by these treatments, the typical yellow pea beany and bitter flavours were removed to an unrecognizable level (by tasting), while on the other hand cellular structure with storage bodies remained intact keeping the macronutrients therein (as can be seen in figures 14-A, 14-B, 14-C). This was visualized by cutting yellow peas of the preceding described treatment with a sharp scalpel blade in thin slices. And putting this in a Bradford Coomassie brilliant blue G-250 dye (Bradford Dye Reagent liquid Cat. No: J61522.AP of Thermoscientific Germany (hereinafter called Bradford Dye)) proteinbinding dye or a Lugol solution (BCCK7440 62650-IL-F -Sigma-Aldrich (hereinafter called Lugol or Lugol Dye)). As shown in Figure 14. Despite this pre-treatment, the cellular structure with storage bodies and protein bodies remained intact. Panel A of Figure 14 provides an histological image yellow pea slice (made with Lens 10) dyed with the Lugol starch dye and panel C provides an histological image yellow pea slice (made with Lens 4) dyed with the Lugol starch dye. While panel B provides an histological image yellow pea slice (made with Lens 10) and dyed with Bradford Coomassie brilliant blue G-250 dye (Bradford Dye Reagent liquid Cat. No: J61522.AP of Thermoscientific Germany (hereinafter called Bradford Dye)) for protein. It nicely show the starch storage bodies (black) in panel A and C that are surrounded by intact protein structures (coloured blue in real and grey in this image) as demonstrated in panel B.

Example 11:

Example 11-a Chickpea treatments: Whole chickpeas with seed coat were treated in a 5% sodium bicarbonate solution according to the following manner.

1) 300 gram dry chickpeas with seed coat were add to 1500 ml of a 5% sodium bicarbonate in portable tap water solution in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1,5) for 2 hours. The solution was removed and the chickpeas and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm. Consequently, these chickpeas and their seed coats in the sieve was rinsed under a stream of tap water.

2) These chickpeas and their seed coats were replaced in a 1500 ml of a 5% sodium bicarbonate in portable tap water solution in a Thermomix TM6 bowel and stirred at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. The solution was removed again and the chickpeas and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm. Consequently, these chickpeas and their seed coats in the sieve was rinsed under a stream of tap water.

3) These chickpeas and their seed coats were replaced in a 1500 ml of portable tap water n a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1,

5) for additional 2 hours. These chickpeas and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm and wee rinsed under a tap water stream.

4) These chickpeas and their seed coats were replaced again in a 1500 ml of portable tap water in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. These chickpeas (cotyledon & embryo) and their seed coat after the bicarbonate treatment were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm and were rinsed under a tap water stream to obtain mainly split chickpeas halves and seed coat matter as shown in figure 19. Thin slides cut with a scalpel blade of the cotyledon/embryo coloured with Lugol and with Bradford.

Example 11-b drying, pulverizing and grinding: i) Part of these chickpeas and their seed coat (figure 19) of the process of Example 11-a were freeze dried in a tray food freeze dryer (Harvestright USA) and part was dried in a drying chamber (convection oven of LG Electronics of South Korea) at 60°C with heated air circulation within the chamber and air flow over the chickpeas and their seed coat to facilitate moisture evaporation. ii) The freeze dried chickpeas and their seed coat matter was initially grinding and pulverizing with hand mortar and consequently grinded by an electric blade grinder KG210 (Delonghi) with grind setting fine "fine" in a cup with a single stainless steel blade. This grinder separated 1) a fine meal of a lighter colour (fine fraction I in Fig. 15-A ) that stuck onto the inner surface of the seal that closed the grinding cup during grinding and 2) a darker and coarser meal left on the bottom of the grinding cup after the grinding operation (coarse fraction II in Fig. 15-A). We visualized the starch bodies and starch bodies clusters by Lugol dye and the protein fraction by Bradford Dye in the fine fraction I (Fig. 15-B) and in the coarse fraction II (Fig. 15-C). As demonstrated by the microscopic images (lens lOx) of Fig. 15-B en Fig. 15-C the starch bodies remained intact during the treatment with the sodium bicarbonate solution after the drying and during the griding. In the coarse fraction II (Fig. 15-C) most starch bodies were yet in starch particels clusters and some with as inact cells. In fine fraction I (Fig. 15-B) there were less starch particels clusters and there were individual intact starch bodies. Using this dyeing and microscopic visualisation on samples, by combined hand mortar and electric blade grinder, the freeze dried chickpeas and their seed coat matter were further pulverized and grinded so that most clusters were transferred in individual starch bodies and used for making enriched protein and enriched starch fractions according to Example 11-c.

Example 11-c dry powders fractioning on a shaker sieve

This powder from the process here above was consequently loaded on the upper test sieve of a tower of Retsch test sieves each 0 200 x 50mm that tightly fit together in the Retsch shaker sieve apparatus (Shaker sieve Retsch AS 200 apparatus (Retsch Germany). On top of the tower is the sieve with the largest mesh size from 5 mm and hereunder in series the sieves with respectively mesh size 1 mm, mesh size 500 pm, mesh size 300 pm to mesh size 20 pm and this is tightly fitted on top of a reservoir collector.

When such dry chickpeas/seed coat powder in the shaker sieves was vibrated by the shaker sieve apparatus at an amplitude 90 under normal ambient atmosphere for about 10 minutes the starch bodies could not totally been separated from the protein and fibres. Not any powder passed the 20-pm mesh sieve. The fraction in the 300-pm mesh sieve comprised mainly single starch bodies (black spheroid in the photographic image in Figure 16). However, these starch bodies (Lugol coloured) each were still holding some protein (Bradford coloured) on its surface as shown in Figure 16 (lens lOx and Bradford / Lugol dyeing). The fact that not any powder passed the 20-pm mesh sieve and mixed starch bodies and protein bodies were found in the 20 pm mesh sieve, indicated that gravity was not sufficient to separate the starch bodies from protein and fibres in the dry bicarbonate processed chickpea (seed coat, embryo & cotyledon) powder.

To solve that technical problem when the Shaker sieve Retsch AS 200 apparatus (Retsch Germany) was operational, an airflow passed through the tower of Retsch test sieves 0 200 x 50mm that tightly fit on each other with a rubber seal such to form a tube with declining mesh sieve sizes. The airflow passed through this tube from the largest mesh sized through the declining mesh sizes and finally into the collection reservoir. In fact, the outer wall of each test sieve form a passage tube. In this tube formed by sieves of different mesh the upper sieve has a mesh of 5 mm and is followed in this tube channel by a sieve of respectively 1 mm, 500 pm, 300 pm to 20 pm and hereunder a collection reservoir (a pan) that fits onto the last test sieve by a rubber seal. On top of the upper test sieve, a cover is sealed. The cover has an input channel. So that the upper test sieve is foreseen of an input. Furthermore, the sealed collection reservoir (pan) is foreseen of an output tubing. The output tubing is functionally connected with the air inlet (entry point) of a the vacuum cleaner (when operational) to direct the air and particles that passed the 20 pm mesh sieve into the cyclonic chamber for the further separation process by pushing larger particles to the outer walls of the chamber, where they lose energy and fall to the bottom. When operational, this collects particles down to around 1.0 micron (pm) or smaller (down to 0, 5 pm). Moreover, with the filter system (Hepa filter) it captures the finest particles (especially those below 1.0 pm) that have not been separated in the cyclonic chamber. Optionally the input in the cover is functionally connected with an in-line pipe air heater so that when operational airflow passes over an enclosed heated body. This way heated air enters the via the input in the cover into the tower formed by the Retsch test sieves and in the inside of this tower it passes over the enclosed sieves so that air before passing through the inside of the tower formed by the Retsch test sieves is heated by the in-line pipe air heater.

Example 11-d moistening of the chickpea powders and fractioning on a shaker sieve Another part of the bicarbonate according to Example 11-a and 11-b processed chickpea (seed coat, embryo & cotyledon) powder was mixed with tap water into a milky fluid. The measured pH of this fluid was 9,05.

This milky fluid was consequently loaded on the upper test sieve of a tower Retsch test sieve 0 200 x 50mm on top such with the largest mesh size from 5 mm, 1 mm, 500 pm and 300 pm to 20 pm with hereunder a collecting reservoir on a Shaker sieve Retsch AS 200 apparatus (Retsch Germany). When such milky dispersion of chickpeas (embryo & cotyledon)/seed coat powder in the shaker sieves was vibrated by the shaker sieve apparatus at an amplitude 90 under normal ambient atmosphere for about 10 minutes the protein bodies and fibres separated from the starch bodies and these protein bodies and fibres was collected on the reservoir under the 20 pm mesh sieve.

During this operation by the shaker sieve starch bodies were intercepted on the 20 pm mesh sieve (Figure 17 left hand in panel A) and protein bodies, protein and fibres were intercepted in the reservoir (Figure 17 right hand in panel A). The collected fraction were mixed with Lugol dye (starch colouring) whereby Lugol in the fraction intercepted on the 20 pm mesh sieve coloured the starch bodies (Figure 17 panel B I) but not in the fraction collected in the reservoir under the 20 pm mesh (Figure 17 panel B II). This fraction coloured for protein by the Bradford dye (Figure 17 panel B ill).

Dry hulled chickpeas have a starch concentration of about 42-44% and a protein concentration of about 19-23% and de-hulled chickpeas have starch concentration of about 45-50% and a protein concentration of about 25-28%. When from the de-hulled chickpeas only the starch bodies are removed according to the above-described process a protein concentrate is obtained of about 56 % protein.

Based the microscopic images with microscopic measuring scale of the chickpea slices and the separated starch bodies and protein bodies is for these chickpeas An estimated starch granule size range (pm) and protein body size range (pm), is respectively 20 - 50 and 1.5 - 3.0.

Also the microscopic imaging with dye colouring confirmed the macroscopic imaging that the moistening method allows to enrich starch bodies in a fraction and to enrich protein in another fraction. In figure panel A (Fig. 18-A) is provides a microscopic image (lens 40x) of the fraction that is intercepted on the 20-pm mesh sieve and is coloured by Bradford dye and Lugol dye. And in panel B (Fig. 18-B) a microscopic image (lens 40x) is provided of the fraction that passed the 20-pm mesh. There are no starch bodies in this fraction and the protein bodies are show. They are considerable smaller than starch bodies. Using the microscopic imaging of samples one can optimize the crushing, milling and mesh size of the sieves to optimize the separation. the chickpeas that were dried with heated air circulation and airflow over the chickpeas and their seed coat facilitate moisture evaporation in a drying chamber (convection oven of LG Electronics of South Korea) at 60°C for 4 hours. This dried chickpeas and their seed coat matter were directly grinded by an electric blade grinder KG210 (Delonghi) with grind setting fine "fine" in a cup with a single stainless steel blade. We visualized the starch bodies and starch bodies clusters by Lugol dye and the protein fraction by Bradford Dye.

As demonstrated by the microscopic images in Fig. 24-A (oven dried chickpea - Lens 10 x -Bradford dye for protein - after first grind) when we grinded the heated air circulation dried chickpeas from the aqueous sodium bicarbonate solution treatment according to Example 11-a and Example 11-e, that cells and proteins bodies surrounding the starch bodies gradually will release undamaged starch bodies from the cells. In Fig. 24-B (convection oven dried chickpea - Lens 10 x -Lugol dye for starch- after further grind) is shown that the majority of the starch bodies are released from the cells and mixed with well wall debris and protein bodies (individual starch bodies are not visible at this enlargement).

Example 12: Each apart, different whole pulse with seed coat (chickpeas, fava beans, common beans, and yellow peas) were treated in a 5% sodium bicarbonate solution according to the following manner.

1- 300 gram dry pulses with seed coat were add to 1500 ml of a 5% sodium bicarbonate in portable tap water solution in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1,5) for 2 hours. The solution was removed and the pulses and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm. Consequently, these pulses and their seed coats in the sieve was rinsed under a stream of tap water.

2- These pulses and their seed coats were replaced in a 1500 ml of a 5% sodium bicarbonate in portable tap water solution in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. The solution was removed again and the pulses and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm. Consequently, these pulses and their seed coats in the sieve was rinsed under a stream of tap water.

3- And these pulses and their seed coats were replaced in a 1500 ml of portable tap water in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. These pulses and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm and were rinsed under a tap water stream.

4- These pulses and their seed coats were replaced again in a 1500 ml of portable tap water in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. These pulses (cotyledon & embryo) and their seed coat after the bicarbonate treatment were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm and were rinsed under a tap water stream to obtain (see figure 19).

5- Thin slides cut with a scalpel blade of the cotyledon/embryo coloured with Lugol and with Bradford. Images of these were made under the microscope. As earlier, describe microscopic compliance used were Lugol solution (BCCK7440 62650-IL-F - Sigma-Aldrich (hereinafter-called Lugol or Lugol Dye)) and Bradford Coomassie brilliant blue G-250 dye (Bradford Dye Reagent liquid Cat. No: J61522.AP of Thermoscientific Germany (hereinafter called Bradford Dye)) protein-binding dye and microscopic visualized with VisiScope series 200 (VRW Avantor (Belgium) n Optika microscope (hereinafter called microscope) with 4 lenses (10S N-Plan 100x/1.25 Oll/water °°/0.17 (hereafter called lens lOOx), 10SN - Plan 40x/ 0,65 °°/0.17 (hereafter called lens 40x), 10SN - Plan 10x/0,25 °°/0.17 (hereafter called lens lOx) and 10 SN - Plan 4x/0,10 °% (hereafter called lens 4x)) and with Image Focus plus software of Euromex, The Netherlands. As microscopic measuring scale, we worked with Objective Micrometer MA285 x. 1/100 (0.01 mm) of Meiji Techno Japan. As displayed in figure 20 to figure 23 the cellular structures of cell walls surrounding protein bodies and there under starch bodies remained intact in the chickpeas, fava beans, common beans, and yellow peas under the conditions of the sodium bicarbonate solution treatment process. treatment by a sodium bicarbonate solution for

Whole yellow peas with seed coat (dry whole hulled yellow peas) were treated in a 5% sodium bicarbonate solution according to the following manner.

1- 300 gram dry yellow peas with seed coat were add to 1500 ml of a 5% sodium bicarbonate in portable tap water solution in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1,5) for 2 hours. The solution was removed and the yellow peas and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm.

2- Skipping the portable freshwater rinse step these yellow peas and their seed coats were add to a new 1500 ml of a 5% sodium bicarbonate in portable tap water solution in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1,5) for additional 2 hours. The solution was removed again and the yellow peas and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm. 3- Skipping the portable freshwater rinse step these yellow peas and their seed coats were replaced in a 1500 ml of portable tap water in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. These yellow peas and their seed coat were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm.

4- Skipping the portable freshwater rinse step these yellow peas and their seed coats were replaced again in a 1500 ml of portable tap water in a Thermomix TM6 bowel and at a temperature of 60°C gently stirred (speed 1, 5) for additional 2 hours. These yellow peas (cotyledon & embryo) and their seed coat after the bicarbonate treatment were collected on a test sieve (mesh S-steel, ISO 3310/1 body 0200 x 50 mm) of Retsch Germany with a mesh size of 300 pm.

Example 13-b Treatment only by portable freshwater (tap water). Another batch of whole yellow peas with seed coat (dry whole hulled yellow peas) were treated on the same way as in Example 13 A, with the difference that only portable freshwater (tap water) had been used for this entire process ( and no sodium bicarbonate ) solutions.

Example 13-c Sensory Analysis. Scores given by a panel of taste testers (10 individuals) for the absence of taste attributes.

The taste panel had been trained by tasting a reference product of yellow peas (with seed coat) that was incubated for 24h at refrigeration temperature of about 4°C in pasteurized tap water (200 gram of yellow peas per 1 litre of water) and this reference product was given a flavour intensity score of 10 to compare they two yellow pea batches (of example 13-a and example 13-b). The taste panel evaluated the intensity of the samples for the attributes tasteless (0) to 10 (test of the reference product), respectively. Scores from all 10 taste testers for each attribute were averaged for each sample. These average scores are presented in Table 6 for ease of recognition the sample prepared according of example 13-a and that prepared according example 13- b is called, "S-Carbonate" and "S-Water". The average score for "S-Carbonate" was 3,1 and "S-Water" was 4,1 versus the reference cold-water incubation with 10 score. Only for "S-Water", there was a remark that it caused a pea-aftertaste

Example 14 Pre-treatment of yellow pea pulses under various conditions (as displayed in the tables 7 and 8 and fermentation by the kefir vegan ferment and the vegan yogurt ferment

The pre-treatment is carried out in a bowel of a Thermomix under gentle stirring (speed 1,5) each time with 250 gram of dry yellow pea pulses in a 1,5 liter volume at 60°C. Consequently, halve of the whole pulses (suspended into a pasteurized 5% cane sugar watery solution in a sterile and sealable glass jars (preserving jars) had been anaerobically fermented at 22°C. The fermentation with vegan yoghurt starter culture was 14 days and the fermentation with vegan kefir starter culture a was 7 days. The other halve of the pulses had been stored in a food freezer. The batches of both the not fermented and fermented pulses have been freeze dried and divided in small test vials with a number or letter mark for blinded taste and texture (mouthfeel) testing. Results and more detailed treatment conditions are displayed in table 7 (A &B) and table 8 (A&B).

Sulphur, bitter, metallic, cardboard are favour attributes that are generally considered repellent. Green/grassy, earthy, pungent are content dependent. But in the context of pulses for further processing into pulse flours or into separate items such as pulse protein, starch, fibres or derived food items such as non- dairy (vegan dairy) etc. they are to be avoid and are considered repellent. Honey-like, cucumber, citrus-like, salty, nutty are generally considered tasty. We also looked into the overall flavour removal.

Analysing the treatment conditions surprising findings are that without fermentation (non-fermented (nf)) the least repellent flavour attributes (repellent score of 0) is obtained for the combination of is BC + ZC + IN (Group 94). Zinc and/or iron can thus be an additive to enhance or guarantee the BC effect. BC + ZC + IN is not the only with a repellent score of zero in combination with a non-fermented (nf) Several other treatment groups gave a repellent score of 0 in this combination, including: BC + CL, BC + MC, BC + CC, BC + CS + CL + CC + MC, BC and BC + CS. The results suggest that these additives can be used along with BC to remove the repellent flavours from pulses. The results also demonstrate the powerful effect of BC of removing the repellent flavours. The treatment BC only has a consistently lower repellent scores compared to CS + CL + CC + MC combination, thus without BC. Considering the overall flavour intensity, for the unfermented pulses the combination BC + ZC + IN (with (nonfermented (nf)) has the lowest overall flavour intensity (3.56) in the dataset. This combination is the best at decreasing the overall flavour among the options tested. Again this surprisingly demonstrated that combining BC with IN (iron(ii)fumarate) and/or ZN (Zinc oxide) can enhance the overall flavour removal, at least in the dynamic setup that these pulses are mixed for a an hour or more in such watery solution of 0,5% to 7% of BC with mg amount of iron or zinc. In the consequent fermentation context. The treatment BC + CL (calcium lactate) with kefir ferment fermentation (KF) provides the highest "honey like" flavour. In addition, the BC + CC (calcium carbonate) with KF provides also the highest "citrus like" flavour attribute. This combination of BC + CC with KF provides the highest "citrus like" flavour attribute while maintaining a significant "honey like" flavour attribute. This is interesting as BC + CC and BC + CL are also an effective repellent removal combination. These are thus an ideal treatment to remove repellent favours from pea pulses and to prepare this as a feedstock for fermentation by a Kefir ferment or a vegan Kefir ferment, where by in the pulse feedstock repellent flavour compounds are removed or suppressed so that the vegan ferment fermentation can provide non-disturbed flavour profiles from the selected ferments and produce non-dairy from pulses with a more natural dairy feel aroma profile.

Surprisingly the combination of pre-treatment BC + ZC + IN with treatment vegan yoghurt ferment fermentation (YF) provides the highest "citrus like" flavour attribute. This combination of Treatment 1 : BC + ZC + IN with the YF fermentation treatment provides the highest "citrus like" flavour attribute (3.8) while maintaining a significant "honey like" flavour attribute (2.2). On the other had the combination of pre-treatment BC with treatment YF provides the highest "honey like" flavour attribute. These (BC or BC + ZC + IN) are all powerful repellent flavour attribute removers. Present invention thus provide a way to remove negative repellent attribute flavour from pulses such as yellow pea and prepare these in a feedstock that by vegan yogurt fermentation provides pleasant dairy like flavour attributes.

Another surprising finding is that the combination of BC + CS + CL + CC + MC with treatment nf provides the term "intact" under the heading "status of the pulse." This is also maintained after the fermentation with the vegan Kefir ferment. The conditions of such combination can this be adapted for a stable production of whole peas with a dairy feel. This flavour profile of pre-treatment BC + CS + CL + CC + MC with treatment 2: nf is as follows: Repellent Flavours (Sum): 0.0 (very low, indicating no strong negative flavours like sulphur, bitter, metallic, or earthy). Honey Like: 1.56 (moderate level). Citrus Like: 0.22 (low level). This treatment thus has an excellent profile in terms of low repellent flavours, a moderate honey-like flavour, but a relatively low citrus-like flavour. On the other hand this flavour profile of pre-treatment BC + CS + CL + CC + MC with treatment KF is as follows: Repellent Flavours (Sum): 0.0 (very low, indicating no negative flavours like sulphur, bitter, metallic, or earthy); Honey Like: 1.0 (moderate level) and Citrus Like: 3.8 (high level). This treatment has an excellent profile in terms of low repellent flavours and a strong citrus-like flavour, with a moderate honey-like flavour. It has a delicate (tender, light) to crunchy texture. General Mouthfeel impressions were acid milk: 1, neutral: 3, slightly acid: 2, pleasant: 2, milky: 1, dairy like: 1.

Example 15

Results and further detailed treatment conditions on pulses are displayed in the tables 9 a & 9 B. The distinct treatment of the yellow pea pulses is so called dynamic or static. With dynamic is meant that dry pulses 200 gram (200 gram / 1 liter) were at 60°C stirred in either water or a sodium bicarbonate (BC) solution at 1%, 2,5% or 5% and a pH of 8,3 or a by HCL adjusted pH of lower pH (as in table 9) or in water (0% BC). The stirring happens in a Thermomix bowel at 60°C degrees wile stirring at a low speed of speed 1,5 Washing is hereby carried out on the same way. There is a consequent rinse was of rinsing the pulses in a sieve under a water stream. By static is meant that the dry pulses are put in either water or a BC solution (200 gram/liter) in a glass jar and incubated at either 20°C or in refrigerator at 4°C without stirring. Washing is for the BC groups hereby carried out by replacing the BC solution by water. There is a consequent rinse was of rinsing the pulses in a sieve under a water stream. The term "SC) means that at start of the treatment the dry pulses were with a seed coat. The term "SO SC" means that at start the seed coat of the yellow pea pulses had been removed (as indicated in table 9).

The "moving" treatment way lowers the repellant flavor attributes (sulphur, grassy, bitter, earthy, metallic, pungent) more effectively than the "static" treatment way, as the average values for these attributes are significantly lower in the "moving" treatment. The moving treatment and wash strikes a better balance, significantly reducing unpleasant sensory attributes while still delivering a high level of desirable flavors. Static methods amplify both the good and bad sensory characteristics is a drawback. "Moving" treatment is more effective at reducing repellant flavor attributes, making it a preferred method if the goal is to minimize undesirable tastes. If enhancing specific pleasant flavors like "cucumber" or "citrus like" is prioritized, "static" might have some advantages, but this comes at the cost of increased repellant flavors.

In the moving treatment increasing BC % strongly lowers repellant flavors, such as sulphur, grassy, and bitter, which improves the overall flavor profile by reducing undesired notes. It enhances the honey like flavor, adding a pleasant sweetness to the taste. Howerver it reduces some pleasant attributes, such as nutty and cucumber flavors, indicating a potential trade-off.

While in this moving treatment the BC % has a clear positive impact, significantly reducing these undesirable flavors the BC % improves the "honeylike" flavor but decreases "nutty" and "cucumber" flavors, which might affect the balance. The average correlation across all taste compounds of -0.462it is indicated that on average, increasing BC % tends to reduce overall taste compound levels in the moving treatment. On the other hand, in the static treatment, there is no clear or consistent relationship between BC % and the removal of repellant attributes. While some repellant flavors like grassy and bitter decrease with higher BC %, others, such as sulphur, earthy, and metallic, increase. This inconsistency highlights the static treatment's limitations in effectively managing repellant flavors compared to the moving treatment.

The moving treatment with BC is clearly the better method for removing repellant flavors compared to the static treatment. It provides more favorable results in reducing sulphur, grassy, bitter, earthy, metallic, and other undesired tastes. Hereby the overall impact of the overall impact of pH is mild, with a slight tendency to increase flavor intensity.

Example 16

For the foaming capacity (FC) 15 gram of freeze dried pulse is add to 685 water and blended for 2 minutes in by a Thermomix TM6 in the Thermomix bowel at speed 10. To measure this FC the blended samples were poured into graduated beker and the volume (mL) was measured at 0 min. The foaming capacity is measured as the percent increase in volume with the following formula: Foaming Capacity (%) = volume immediatly after blending (mL)- volume without foam (mL) / volume without foam (mL) x 100.

Such foaming capacity is an important indicator of functionality, particularly in food science and application.

Yellow peas (250 gram / 1,5 liter) were in a Thermomix bowel of the TM6 stirred at speed 1,5 for 15 minutes at different temperatures and sodium bicarbonate %% Details are in Tables 10 A and 10 B.

The foaming capacity is compared with yellow peas that have been taking up water (group DSi6 of table 9)

For this very short (15 minutes) BC treatment the results show how the percentage of BC and the treatment temperature impact the sensory attributes of the products, which can be grouped into two categories: repellent (undesirable) and tasty (desirable) flavors. Concerning the effect of the effects of BC % for this very short treatment it was observed that at 1% BC, the repellent attributes (e.g., sulphur, grassy, bitter) are generally lower than at 5% BC for the 90 °C temperature, suggesting that higher BC percentages amplify undesirable flavors at the higher temperature range. On the other hand, at 60°C, the repellent attributes at 1% BC are higher than at 5% BC. Specifically, for 1% BC at 60°C, the repellent score is 0.89, which is slightly higher than the score for 5% BC at 60°C (0.74). At 80°C, both 1% and 5% BC result in minimal repellent flavors, showing that temperature plays a role in suppressing repellent attributes. This contrasts with other temperatures like 60°C or 90°C, where the BC percentage has a more noticeable impact.

At 60°C the green/grassy attribute is slightly higher for 1% BC compared to 5% BC. This indicates that at a lower temperature (60°C), increasing the BC percentage reduces the green/grassy off tone flavor. At 80°C with 5% BC the green/grassy attribute further decreases compared to 1% BC. At 90°C the green/grassy attribute is 0.00, effectively neutralized for both 1% BC and 5% BC. At such very short treatment time (15 minutes) 80°C is an optimal treatment temperature and the % BC may be lower than 5%. For the short term treatment of 15 min. 70°C with 5% BC provides the best result for minimizing green/grassy flavors among the compared conditions.

Temperature and BC percentage both play a role in reducing metallic flavors. For this short term treatment the best reduction is observed at 70°C with 5% BC, where metallic flavors are completely neutralized. The higher temperature alone (1% BC at 70°C) does not effectively reduce earthy flavors. For this short term treatment the combination of 70°C and 5% BC is necessary to eliminate earthy flavors entirely.

While for the long term treatment for 1 to 4 hours we previously have demonstrated that in such moving treatment at 60°C the BC % has a clear positive impact, significantly reducing these undesirable flavors, here we demonstrate that at the higher temperatures this is no so. At 1% BC, the repellent attributes (e.g., sulphur, grassy, bitter) are generally lower than at 5% BC for the 90 °C temperature, suggesting that higher BC percentages amplify undesirable flavors at the higher temperature range. The best combination of BC % and treatment temperature (°C) to achieve the least overall flavor intensity in this experiment was BC % 1, Treatment Temperature: 90°C with an Overall Flavor Intensity: 7.56.

The method of present invention allows taste removal or. taste neutralization.

The best combination of BC % and treatment temperature (°C) to achieve the least overall flavor intensity at a treatment temperature of 70°C was a BC % 5 (Overall Flavor Intensity: 10.22) and the best combination of BC % and treatment temperature (°C) to achieve the least overall flavor intensity at a treatment temperature of 60°C is a BC % 5 (Overall Flavor Intensity: 13.43). Since the best protein functionality is maintained at lower temperatures, the 50°C - 70 °C temperature treatment range can be preferred, if the native functionalities of for instance the pea components (e.g. starch and protein) have to be maintained . Apply regression modeling or approximate trends manually using the closest data points (e.g., from 60°C and 70°C) using use regression to estimate the optimal values suggest that the estimated optimal combinations for the least overall flavor intensity are at 50°C a BC % 5 (Estimated Overall Flavor Intensity: 14.87) and a 55°C: a BC % 5 (Estimated Overall Flavor Intensity: 14.05)

For the foaming capacity (FC) test a 15 gram of freeze dried pulse is add to 685 water and blended for 2 minutes in by a Thermomix TM6 in the Thermomix bowel at speed 10. To measure this FC the blended samples were poured into graduated beker and the volume (mL) was measured at 0 min. The foaming capacity is measured as the percent increase in volume with the following formula: Foaming Capacity (%) = volume immediatly after blending (mL)- volume without foam (mL) / volume without foam (mL) x 100. Such foaming capacity is an important indicator of functionality, particularly in food science and application.

In the table 10 B groups A4, Al, A15, A14, A5, A10, A2 and A3 are groups of BC treatments at a different % in water. The DSil group is a treatment with water at 0% BC . "FC %" stands for this the foaming capacity . In this experiments the BC treatments that came closest to DSil were A4 (1% BC at 60°C): FC % = 25.37% (difference = -3.41%) and Al (5% BC at 60°C): FC % = 25.37% (difference = -3.41%)

While DSil (water-only treatment) still provides the best foaming capacity, the treatments 1% BC at 60°C and 5% BC at 60°C (at 60°C) are the top BC treatments that approach DSil's performance. Treatments above 70°C A14 (5% BC at 70°C) and A15 (1% BC at 70°C) performed further away from DSil, with larger differences in FC %.

Present invention proses to concentrations for 0,5% to 5% BC in temperature ranges of 50 °C to 70° C and preferably in ranges from 55°C to 60°C to treat pulse seed such as pea, fava, common bean and chickpea from repellent flavour or off tone removal while maximally maintaining the native functionalities or for maximally maintaining the cellular structures and bodies.

Example 17

Table 11 A , B & C provides the treatment condition detailed conditions. It provides the concentrations of sodium bicarbonate and combinations with H2O2, ET and/or SG and the concentration of sodium bicarbonate used.. The abbreviations H2O2 is hydrogen peroxide; SG is sodium gluconate, ET is erythritol, BC is sodium bicarbonate. Water only or a in water solutions of these compounds is used to incubate the yellow peas while stirring. This happens in the bowel of a Thermomix (TM6) 200 gram of whole dry peas are mixed while stirring at the speed 1,5 at 60°C. Table 11 also provides the time of such treatment. The concentration of sodium gluconate and erythritol was 2,5% The concentration of H2O2 was 5%. The was step in the Thermomix bowel follows such in bowel treatment step. There are groups whereby the yellow peas were first dry treated in a glass cookware jar (pyrex) with glas lid (pyrex) at 260 watt for 10 minutes in a microwave (M dry roast). In case this is a first treatment before the in solution treatment in the stirring Thermomix bowel. There are also two steaming treatments. M steam and T steam. These are treatments after the in solution treatment in the stirring Thermomix bowel. The M steam treatment is of the yellow peas after treatment in the Thermomix in a microwave steaming bag at 900 watt for 4 minutes. The T steam treatment is in a steaming Basket (Simmering Basket) of the TM6 Thermomix for 40 minutes with water in the understanding bowel at 120°C (Varoma function). Such T-steam temperature will typically stabilize around 100°C or slightly lower within the yellow pea mass. Steaming with a Thermomix is representative for a convective heat transfer and latent heat transfer driven by the phase change of water from liquid to steam. The Thermomix heats water to its boiling point (100°C at standard atmospheric pressure) or beyond (e.g., Varoma mode, around 120°C) to create steam. The water undergoes a phase transition from liquid to vapor, absorbing latent heat of vaporization (approximately 2260 kJ/kg at 100°C) without increasing in temperature. The generated steam is transported to the food via forced convection. As steam condenses on the cooler surface of the food, it releases its latent heat, directly warming the food. Over time, the food's surface temperature approaches the steam temperature, but the internal temperature will lag due to conduction limits. If the steaming duration is long enough, the food can reach thermal equilibrium close to the boiling point of water This process ensures uniform cooking while preventing overheating.

The analysed data demonstrate that overall, T steam reduce repellant flavors and enhance pleasant and tasty flavors like nutty and honey-like notes. This suggests that T steam an effective method for improving sensory profiles. The correlation analysis reveals the following effects of T steam time (in minutes) on flavor attributes. The negative Correlations (Repellant Attributes Decrease) are Green/Grassy (-0.547): Strong decrease; Metallic (-0.492): Moderate decrease; Bitter (-0.475): Moderate decrease; Pungent (-0.297): Weak decrease; Sulphur (-0.095): Very weak decrease. The positive Correlations (Pleasant Attributes Increase) are Honey-like (+0.614): Strong increase, Nutty (+0.681): Strong increase and Salty (+0.317): Moderate increase.

It was surprisingly found that the combination of T steam time and the BC additive creates a synergistic effect. The repellant flavors like bitterness and metallic notes are reduced more effectively with certain BC Additive levels. Pleasant flavors like nutty and honey-like notes can be enhanced by specific BC Additive concentrations during longer steaming processes. Concerning the repellant flavors (e.g., sulphur, green/grassy, bitter) in groups with higher BC %, these attributes tend to have stronger negative correlations with T steam time. This suggests that higher BC % enhances the ability of steaming to reduce undesirable flavors. For the pleasant flavors (e.g., honeylike, nutty) there is a positive correlations. The enhancement may grow stronger with specific BC % values, implying that BC can amplify the ability of steaming to boost desirable flavors. Increasing BC Additive % (e.g., from 0% to 2.5%) improves the reduction of green/grassy notes and enhances nutty and honey-like flavors. However, the higher BC % might slightly reduce attributes like cucumber and citrus-like. 0% BC (Group D) achieves balanced flavor reduction and enhancement with no repellant notes and moderate pleasant flavors. The 2.5% BC (Group T): Further reduces grassy notes and amplifies nutty and honey-like attributes but slightly compromises cucumber and citrus-like flavors. In combination with T steaming the 1% BC Additive: Enhances pleasant flavors like honey-like, nutty, and cheesy, with minimal repellant flavors. The 1% BC is more effective for enhancing pleasant flavors and minimizing repellant ones, making it preferable for sensory improvement.

Concerning the effect of the extra additives ET, H2O2, SG or H2O2 + SG in the T steaming with and without BC the following is observed. Without BC Additive (0% BC), H2O2 performs better in reducing repellant flavors compared to SG. Both additives maintain high pleasant flavors like honey-like and nutty. With BC Additive (2.5% BC): ET provides a balance of reducing repellant flavors while enhancing pleasant ones. H2O2 + SG is the most effective at eliminating repellant flavors but slightly compromises on cucumber and citrus-like notes. It is important to stress that these observations are in combinations with convective heat transfer steaming such as this T steaming of the experimental set up. Because apparently; H2O2 does not always reduce flavors like green/grassy, bitter, earthy, and metallic. In some cases (e.g., bitter and earthy), these notes are slightly higher when H2O2 is used compared to the overall dataset. While H2O2 is effective in completely removing sulphur, its impact on other repellant flavors is mixed. It requires combination treatments such as this steaming to achieve a more consistent reduction in all repellant flavors.

A combination (2.5% BC and 10 minutes dry roasting) creates a flavor profile with low repellant notes, making it a promising process for enhancing sensory quality.

H2O2. It appears that there are no conditions in the dataset where SG completely eliminates all repellant flavors (i.e., sulphur, green/grassy, bitter, earthy, metallic, and pungent). SG performs best in reducing repellant flavors during T steaming for 40 minutes, even without roasting (M dry roast time = 0). In this condition, all major repellant flavors (bitter, earthy, metallic, pungent, sulphur) are eliminated, while green/grassy is reduced significantly (0.3). Erythritol ( ET performs best in reducing or eliminating repellant flavors during T steaming for 40 minutes without roasting (M dry roast time = 0). Without steaming or roasting, ET has a partial effect, significantly reducing sulphur and earthy notes but leaving moderate levels of green/grassy and bitter flavors.

Concerning the overall flavour reductions the combination of T steaming for 40 minutes and M dry roasting for 10 minutes achieves the lowest overall flavor intensity while minimizing repellant flavors and retaining moderate levels of pleasant flavors. BC Additive (5%) performs best in reducing repellant flavors without T steaming, achieving the lowest overall intensity. 2.5% BC Additive offers reductions but is less effective compared to 5%. Without BC (0%), repellant flavors remain high, particularly green/grassy and bitter notes.

If we focus on the maintained foaming capacity functionality (FC) the treatment temperature that provides the highest foaming capacity (FC %) is 60°C, with an FC % of 25.37%. The 1% BC additive provides the best foaming capacity, outperforming both lower (0%) and higher (2.5% and 5%) concentrations.

Concerning the convention steaming (T steaming) and microwave steaming (M steaming) it turns out that T steaming (40 minutes) is less harmful to foaming than steaming (4 minutes) in the micowave. Microwave reduces the overall foaming capacity drastically. If flavour reduction with maintained native functionalities is the choice the in water treatment and convention steaming or a combination thereof is the choice.

Surprisingly we found that after T steaming with 1% BC and the 5% BC treated peas (freeze dried) we could generate stable emulsions by blending in the Thermomix bowel (speed 10 , 15 gram sunflower oil, 15 gram pea powder and 670 ml water ) with a uniform distribution of droplets <10 pm after 48 hours at room temperature. Figure 25 and 26 display the microscopic image (lens lOx) of the 83 and 80 treatment Table (see table 11 A , B & C) condition (T steam) of this example. Dry microwave dry roasting however significantly reduced foaming capacity. Fig. 27 is the microscopic image of an emulsion made with freeze dried yellow peas that were subject to a 24 hour incubation in water only (in refrigerator) and subsequently have been freeze dried. A 15 gram fraction thereof was subjected to the same emulsification protocol The microscopic visualization is with a VisiScope series 200 (VRW Avantor (Belgium) Optika microscope (hereinafter called microscope) with 4 lenses (10S N-Plan 100x/1.25 Oll/water °°/0.17 (hereafter called lens lOOx), 10SN - Plan 40x/ 0,65 °°/0.17 (hereafter called lens 40x), 10SN - Plan 10x/0,25 °°/0.17 (hereafter called lens lOx) and 10 SN - Plan 4x/0,10 °% (hereafter called lens 4x)) and with Image Focus plus software of Euromex, The Netherlands. As microscopic measuring scale, we worked with Objective Micrometer MA285 x. 1/100 (0.01 mm) of Meiji Techno Japan

Taste testers had been extensively trained on flavour notes of cheesy, sulphur, honeylike, green and grassy, earthy, nutty, salty, pungent, metallic, cucumber, citrus-like and bitter with different dried natural produce that are each of these flavour notes. All taste test have been carried out on unidentified samples that are marked by a letter or number code. From example 14 on score are provide to the flavour attributes in a scale from 1 to 10 and the tester are asked to mention under a section "Additional Comments" if the find the produce pleasant or unpleasant. Or if they recognize a flavour that is not on the score table. They also have also been trained to recognize textures on dried food items with a texture classification as follows: For Harder Textures: - Crunchy: This is a common term for foods with a crisp, brittle texture. - Chewy: This term describes foods that require more effort to chew, often due to a tough or fibrous texture. -Hard: This is a general term for foods that are difficult to bite through. For More Delicate Textures:-Flaky: This term is often used to describe foods that break apart easily into small pieces. -Tender: This describes foods that are soft and easily chewed. -Light: This term suggests a food that is not overly heavy or dense. Of these textures it has to be marked which is applicable.

The following detailed description of the invention refers to the accompanying drawings. The same reference numbers in different drawings identify the same or similar elements. Also, the following detailed description does not limit the invention. Instead, the scope of the invention is defined by the appended claims and equivalents thereof. Present invention concerns a method for preparing food or feed ingredient with improved properties, where under eliminated or substantially diminished unwanted accompanying fragrance, flavours contaminants or antinutritional factors, from nonanimal multicellular natural produce or produce tissue with starch storage bodies and protein storage bodies, in particular Fabaceae pulses of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, whereby the method comprises 1) stirring the produce or produce tissues in for at least 30 minutes in an aqueous bicarbonate solution or bicarbonate/carbonate solution at a concentration and temperature to preserve structures formed by cells and intercellular material while removing contaminants and/or off-notes molecules, 2) removing the bicarbonate solution or bicarbonate/carbonate solution with unwanted accompanying fragrance, flavour contaminants or antinutritional factors, 3) washing the multicellular produce or produce tissue for instance by rinse washing with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C.

An improved property is that washed the multicellular produce or produce tissue with intact cellular structure with starch storage bodies and protein storage bodies allowed to produce macronutrient concentrates and isolates with eliminated or substantially diminished unwanted accompanying fragrance, flavours contaminants or antinutritional factors by i) further grounding the cell wall and intercellular material of the produce to release starch bodies, protein bodies and fibres into a wet flour mixture or suspension mixture or ii) further drying the produce or produce tissue and milling the cell wall and intercellular material of the produce to release starch bodies, protein bodies and fibres into a dry flour mixture and further separating the particles of distinct size, shape, or density to concentrate macronutrient.

Another improved property is that washed the multicellular produce or produce tissue with intact cellular structure manufacturing is processable in a stable acidic fermented colloidal dispersions or suspensions with eliminated or substantially diminished unwanted accompanying fragrance, flavours contaminants or antinutritional factors by homogenizing the multicellular produce or produce tissue mass from the previous steps with a natural oil and water into a homogenate and fermenting the homogenate with an added vegan ferment culture and optionally a vegan culture starter medium. By this process a stable fermented dairy substitute is manufactured that, comprises or consisting essential of a fermented mixture of 1) from 1 to 50 wt%, from 5 to 40 wt%, or from 10 to 30 wt% of a natural oil and 2) from 3 to 60 wt%, from 4 to 59%, from 5 to 40%, from 6 to 30% or from 7 to 20% by dry weight of bicarbonate modified pulse of the group of the starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) and 3) wherein the composition has a pH of between 2.5 and 5.5 eliminated or substantially diminished unwanted accompanying fragrance, flavours contaminants or antinutritional factors and of which we demonstrated accompanying functionalities that these fermented dairy substitutes and water continuous non-dairy foodstuff have a desired texture, are heat pasteurizable, are stable when acidic and can be dried an instant powder that can be easily reconstituted in the dairy substitutes of desired textures.

Another improved property is that washed the multicellular produce or produce tissue with intact cellular structure manufacturing is processable in dry seed pulses that are in mouth self-disintegrating by fermenting the washed pulse material with a lactic acid bacteria (LAB) starter culture and optionally any one fermentation starter culture of the groups consisting of a bifidobacteria, a food yeast and a food mold or combination thereof and drying the pulse material.

In accordance with a certain aspect, the method of present invention can comprise subjecting the pulses to a process in which dry pulses are stirred for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C -a process of removing the aqueous bicarbonate salt solution with pulse flavour and off- tones from the pulse seeds or from the pulse seeds and seed coats - optionally a process in which the pulse seeds or the pulse seeds and seed coats are stirred for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution - a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C.

The present invention relates generally to a method of producing macronutrients fractions from a non-animal multicellular natural produce or produce tissue while eliminating or substantially diminishing unwanted accompanying fragrance, flavours contaminants or antinutritional factors. The non-animal multicellular natural produce or produce tissue have a rigid cellular structures with starch storage bodies and protein storage bodies and are preferably Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris), and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm

More particularly present invention concerns a method of 1) stirring and optionally mixing such non-animal multicellular natural produce or produce tissue in for at least 30 minutes in an aqueous bicarbonate solution or bicarbonate/carbonate solution at a concentration and temperature to preserve structures formed by cells and intercellular material while removing contaminants and/or off-notes molecules, 2) removing the solutions with unwanted accompanying fragrance, flavour contaminants or antinutritional factors, 3) washing the multicellular produce or produce tissue, 4) or i) grounding the cell wall and intercellular material of the produce to release starch bodies, protein bodies and fibres into a wet flour mixture or suspension mixture or ii) drying the produce or produce tissue and milling the cell wall and intercellular material of the produce to release starch bodies, protein bodies and fibres into a dry flour mixture 5) separating the particles of distinct size, shape, or density to concentrate macronutrient. For instance when the starch bodies are separated based on their distinct size, shape, or density (which is the case for these de-hulled pulses) from the other macronutrient a protein concentrate faction can be obtained and if protein bodies are separated from the fibres a protein isolate fraction from 56 - 68% protein on dry weight (DW) can be obtained. The aqueous bicarbonate solution can be an aqueous bicarbonate solution or bicarbonate/carbonate solution made of 1) bicarbonate salt (MHCO3), or 2) of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or 3) of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a an alkali metal cation.

The present invention also relates to removing the plant tone of rigid cellular structures such as starchy Fabaceae pulses consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm while keeping cellular structure and organized macronutrient bodies (starch bodies and protein bodies) of seed tissue (cotyledon and embryo) intact and thereafter separating macronutrient groups into plant protein, starch and /or fibre of neutral taste.

To achieve these technical effects the pulses have been pre-treated with an aqueous bicarbonate solution or bicarbonate/carbonate solution made of 1) bicarbonate salt (MHCO3), or 2) of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or 3) of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7,5 and 10 and temperature in the range of 40 to 70°C, preferably 55 - 65°C.

Air classification is a crucial process in the production of protein concentrates, with its settings playing a vital role in determining the quality of the separated protein (Pulivarthi, 2023). This technique, based on particle size and density, is utilized to separate pulse flours into protein and starch concentrates (Fenn et al., 2021). The process involves segregating flour particles based on their size and density by introducing air into a classifier chamber, which induces centrifugal and gravitational forces to separate the light, fine fraction (typically protein) from the heavy, coarse fraction (typically starch) (Grasso et al., 2021).

One advantage of air classification is its efficiency in producing protein-enriched samples without causing structural modifications that may occur with chemical extraction methods (Lefevre et al., 2022). Additionally, air classification has been successful in generating protein- and starch-enriched fractions from various cereals, legumes, and rapeseed (Rempel et al., 2019). It has also been observed that the maximum protein content achievable through air classification corresponds to the actual protein content of the protein bodies, leaving room for further increasing the protein content in the obtained fractions (Pelgrom et al., 2015). Nevertheless, there are drawbacks associated with air classification. For example, air classification typically leads to lower protein purity compared to aqueous extraction methods (Vogelsang- O'Dwyer et al., 2020). Furthermore, antinutritional factors like soya saponin can be concentrated into the protein-rich fraction during air classification, impacting the taste and palatability of the final product (Thiessen et al., 2003).

Present invention also beside removing disturbing contaminants, such as plant tones and off tones, from starchy protein pulses such as the Fabaceae of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) to rendered such pulses functionalities to transform with natural oils them in stable non-dairy emulsions with a desired texture. In a particular embodiment the bicarbonate modified chickpea (Cicer arietinum) processed according the to the bicarbonate of present invention were transferred into a pulse product that was substantially freed of the typical plant flavours and that can easily be converted by mixing under a proper force with water and oil into a stable emulsion even without addition of extra food oil, lipid or fat. On the other hand, the starchy Fabaceae pulses consisting of yellow pea (Pisum sativum), common bean (Phaseolus vulgaris and fava bean (Vicia faba were transferred into a pulse product that was substantially freed of the typical plant flavours and that can easily be converted by mixing under a proper force with water and oil into a stable emulsion, if extra food oil, lipid or fat was add. A certain aspect of present invention thus involves a dairy substitute, comprising or consisting essentially of a fermented mixture of 1) from 1 to 50 wt%, from 5 to 40 wt%, or from 10 to 30 wt% of a natural oil and 2) from 3 to 60 wt%, from 4 to 59%, from 5 to 40%, from 6 to 30% or from 7 to 20% by dry weight of bicarbonate modified pulse of the group of the starchy Fabaceae pulses consisting of chickpea (Cicer arielimim . yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba).

By present invention it was found out that from the hulled or de-hulled pulses whole pulses, as split pulses or as chopped solids the protein bodies and starch bodies could be separated and that these or the protein and starch isolated thereof had a very neutral taste.

Present invention also demonstrates that for the bicarbonate pulses by prefermentation conditions (1-9) that after fermentation (with Ferment A (Vegan Yoghurt Starter Culture) and Ferment B (Vegan Kefir Starter Culture + a vegan yoghurt starter)) the resulting textures, in particular the firmness, can be monitored to deliver a texture of choice (see table 5).

For the ferment B (Vegan Kefir Starter Culture + a vegan yoghurt starter) a Soupy/Runny texture is obtained with condition 2 (sodium bicarbonate + sodium hydroxide). For this ferment B fermentation one can obtain a Set/Wobbly texture with the pretreatment conditions, 1, 3, 4, 7, 8, 9 (Condition 1: sodium bicarbonate + calcium lactate or Condition 3: sodium bicarbonate + calcium chloride or Condition 4: sodium bicarbonate + calcium sulfate or Condition 7: sodium bicarbonate + magnesium chloride or Condition 8: sodium bicarbonate + ferrous lactate + zinc oxide or Condition 9: sodium + calcium carbonate + calcium sulfate + magnesium chloride + ferrous lactate + zinc oxide). For this ferment B (Vegan Kefir Starter Culture + a vegan yoghurt starter) a Firm/Set texture is obtained by the pre-fermentation treatment condition 6 (sodium bicarbonate).

For the ferment A (Vegan Yoghurt Starter Culture) a soupy/Runny texture is obtained with the pre-fermentation condition 2 (sodium bicarbonate + sodium hydroxide). To obtain in this fermentation a Set/Wobbly texture the pre-fermentation condition 9 (sodium + calcium carbonate + calcium sulfate + magnesium chloride + ferrous lactate + zinc oxide) is used. And to obtain a Thick/Creamy texture one selects a pre- fermentation conditions 3, 4, 5, 7 or 8 (Condition 3: sodium bicarbonate + calcium chloride or Condition 4: sodium bicarbonate + calcium sulfate or Condition 5: sodium bicarbonate + calcium carbonate or Condition 7: sodium bicarbonate + magnesium chloride or Condition 8: sodium bicarbonate + ferrous lactate + zinc oxide). To obtain with this fermentation a Firm/Set texture on can use a pre-fermentation Condition 1 (sodium bicarbonate + calcium lactate).

Based on the comparison of textures for Ferment A and Ferment B we demonstrate that following pre-fermentation conditions resulted in the same texture for both: Condition 2 (sodium bicarbonate + sodium hydroxide): Resulted in a Soupy/Runny texture for both Ferment A (soup/runny) and Ferment B (soupy/running) and Condition 9 (sodium + calcium carbonate + calcium sulfate + magnesium chloride + ferrous lactate + zinc oxide): Resulted in a Set/Wobbly texture for both Ferment A and Ferment B.

The finding of present invention demonstrate that these technical elements of processing can be used for manufacturing non diary or vegan acidic fermented colloidal dispersions or suspensions from pulses with control of the firmness thereof. For instance into a texture with highest firmness (Firm/Set having a solid structure that holds its shape well and can be cut) or into texture with a lesser firmness (Set/Wobbly but spoonable holding its shape somewhat but wobbles; less firm than Firm/Set) or into texture with yet a lesser firmness (Thick/Creamy: Has a thicker consistency, moves slowly, and is spoonable but won't hold a spoon upright) or into a the least firm texture (Soupy/Runny: Very loose, flows freely, and is drinkable). Present invention demonstrates that for the bicarbonate treated pulses according the method of present invention that the pH of the bicarbonate solution and/or the addition and dose of bivalent ions (like Ca++, Mg++, Fe++, Zn++) can be used to regulate the texture of the fermented mass. Hereby the pre-treating the pulse with sodium bicarbonate plus a bivalent ion (Ca++, Mg++, Fe++, Zn++) tend to result in a firmer texture after fermentation compared to using only sodium bicarbonate.

To Increase Firmness (aiming for Firm/Set or Set/Wobbly) one can use Sodium Bicarbonate alone (Condition 6 resulted in a Firm/Set texture for Ferment B (data for Ferment A was missing). Adding Calcium Salts in the pre-fermenation treatment according to present invention, except for Calcium Lactate (Condition 1 (Sodium Bicarbonate + Calcium Lactate) resulted in Firm/Set for Ferment A and"Set/Wobbly for Ferment B) will results into a fermented product with medium firmness texture either Thick/Creamy or Set/Wobbly (Condition 3 (Sodium Bicarbonate + Calcium Chloride) resulted in "Thick/Creamy" for Ferment A and "Set/Wobbly" for Ferment B; Condition 4 (Sodium Bicarbonate + Calcium Sulfate) resulted in "Thick/Creamy" for Ferment A and "Set/Wobbly" for Ferment B; Condition 5 (Sodium Bicarbonate + Calcium Carbonate) resulted in "Thick/Creamy" for Ferment A (data for Ferment B missing)). This is also achieved by other bivalent ions such as Magnesium Chloride, Iron/Zinc Salts or the combinations of bivalent ions (Adding Magnesium Chloride: Condition 7 (Sodium Bicarbonate + Magnesium Chloride) resulted in "Thick/Creamy" for Ferment A and "Set/Wobbly" for Ferment B; adding Iron/Zinc Salts: Condition 8 (Sodium Bicarbonate + Ferrous Lactate + Zinc Oxide) resulted in "Thick/Creamy" for Ferment A and "Set/Wobbly" for Ferment B or using combinations of bivalent Ions: Condition 9 (Sodium Bicarbonate + Calcium Carbonate + Calcium Sulfate + Magnesium Chloride + Ferrous Lactate + Zinc Oxide) resulted in a "Set/Wobbly" texture for both Ferment A and Ferment B.

To Decrease Firmness (aiming for Soupy/Runny) it is demonstrated that an increase pH with Hydroxide during the bicarbonate treatment of the pulses according to the method of present invention (Condition 2 (Sodium Bicarbonate + Sodium Hydroxide, pH 9.5)) consistently results in the least firm "Soupy/Runny" texture (for both acidic fermentations (Ferment A and Ferment B). This suggests using a higher pH pretreatment solution significantly reduces firmness post-fermentation. Evan when the pulses thereafter are subjected to washing steps.

Present invention thus provide a method for controlling the firmness and texture into non diary or vegan diary acidic fermented colloidal dispersions or suspensions from a pulse. Adding bivalent ions (Ca++, Mg++, Fe++, Zn++) to the sodium bicarbonate pretreatment generally leads to firmer textures (Thick/Creamy, Set/Wobbly, Firm/Set) after fermentation. Using a significantly higher pH (e.g., by adding Sodium Hydroxide) during pre-treatment leads to a much less firm, Soupy/Runny texture after fermentation. And the exact texture can still vary depending on the specific ferment culture used (see Ferment A vs. Ferment B).

By using an inventive system there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, such pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof, characterized by a soupy/runny texture comparable to drinking yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and sodium hydroxide at a pH of approximately 9.5 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, or characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and calcium chloride at a pH of approximately 7.7 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture, or characterized by a set/wobbly but spoonable texture comparable to custard yogurt or quark, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L and magnesium chloride at a pH of approximately 8.2 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, or characterized by a firm/set texture comparable to Greek yogurt strained for a longer time, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L at a pH of approximately 8.1 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan kefir and yoghurt starter culture combination, or characterized by a firm/set texture comparable to Greek yogurt strained for a longer time, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and calcium lactate at a pH of approximately 7.8 and a temperature in the range of 55- 65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture, or characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and calcium sulfate at a pH of approximately 7.6 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture, or characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and calcium carbonate at a pH of approximately 8.1 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture, or characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and magnesium chloride at a pH of approximately 8.2 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture, or characterized by a thick/creamy texture comparable to Greek yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, ferrous lactate, and zinc oxide at a pH of approximately 8.2 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a soupy/runny texture comparable to drinking yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and sodium hydroxide at a pH of approximately 9.5 and a temperature in the range of 55- 65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and calcium chloride at a pH of approximately 7.7 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a set/wobbly but spoonable texture comparable to custard yogurt or quark, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and magnesium chloride at a pH of approximately 8.2 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a firm/set texture comparable to Greek yogurt strained for a longer time, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, at a pH of approximately 8.1 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan kefir and yoghurt starter culture combination. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a firm/set texture comparable to Greek yogurt strained for a longer time, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and calcium lactate at a pH of approximately 7.8 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof. According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and calcium sulfate at a pH of approximately 7.6 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and calcium carbonate at a pH of approximately 8.1 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a thick/creamy texture comparable to Greek or Bulgarian yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, and magnesium chloride at a pH of approximately 8.2 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided an acidic fermented pulse dispersion, comprising from 1 to 50 wt% of a natural oil, with preferred ranges being 5 to 40 wt%, and even more preferred, 10 to 30 wt% and from 3 to 60 wt%, preferably 5 to 40 wt%, more preferably 6 to 30 wt%, and yet more preferably 7 to 20 wt% by dry weight of the bicarbonate-modified pulse, characterized by a thick/creamy texture comparable to Greek yogurt, obtainable by a process comprising: (a) submersing by mixing or stirring chickpea pulses in an aqueous solution comprising alkali metal bicarbonate (MHCO3), preferably sodium bicarbonate or potassium bicarbonate, ferrous lactate, and zinc oxide at a pH of approximately 8.2 and a temperature in the range of 55-65°C; (b) removing the aqueous solution; (c) washing the pulses; (d) homogenizing the pulse mass with a natural oil and water into an emulsion; and (e) fermenting the emulsion, optionally specifically with a vegan yoghurt starter culture. In a more specific embodiment the alkali metal bicarbonate (MHCO3) used is in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L. The pulse is of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof.

According to the present invention there is provided a method of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, the method comprising subjecting the pulses to

- a process in which dry pulses are submersed while mixing for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C.

- optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed are fully submersed while mixing for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. - a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C. a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion.

- a process of fermenting the emulsion with an added vegan ferment culture and optionally a vegan culture starter medium.

This method of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), or a combination thereof, can comprise subjecting the pulses to

- a process in which dry pulses are submersed while mixing for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C and the solution has a pH lower than 10 or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C and the solution has a pH lower than 10. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or from the pulse seeds and seed coats optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed (are fully submersed while mixing) for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution. - a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C

- a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion

- a process in which dry pulses are for a period of time of 20 minutes to 3 hours, preferably for a period of 30 minutes to 3 hours and this at a temperature of 55 ° C to 65°C , or for a period in the range of 1 to 12 hours at a low temperature between 40°C and 60°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C immersed or are fully submersed while mixing in aqueous bicarbonate solution or bicarbonate/carbonate solution made of bicarbonate salt (MHCO3), of bicarbonate salt (MHCO3) and carbonate salt (M2CO3), or of bicarbonate salt (MHCO3) and hydroxide salt (MOH), whereby M is a an alkali metal cation, and with a pH between pH 7 and 10, preferably a pH between 7,5 and 10.

- a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or pulse seeds and seed coats

- optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed or are fully submersed while mixing for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution - a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C

Some of the methods described above may be embodied as, wherein the bicarbonate salt is an alkali metal bicarbonate (MHCO3) used in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and the optional hydroxide salt is an alkali metal hydroxide (MOH), whereby M is selected from Sodium (Na) or Potassium (K). Some of the methods described above may be embodied as, whereby aqueous bicarbonate solution or bicarbonate/carbonate solution is provided with a salt or an oxide of anyone of the bivalent ions of the group consisting of Ca⁺⁺, Fe⁺⁺, Mg⁺⁺ and Zn⁺⁺.

Some of the methods described above may be embodied as, wherein increased firmness of the final fermented dispersion or suspension is achieved by providing the aqueous bicarbonate solution or bicarbonate/carbonate solution with a salt or an oxide of one or more bivalent ions selected from the group consisting of Ca⁺⁺, Fe⁺⁺, Mg⁺⁺ and Zn⁺⁺.

Some of the methods described above may be embodied as, wherein increased firmness of the final fermented dispersion or suspension is achieved by providing the aqueous bicarbonate solution or bicarbonate/carbonate solution with a salt or an oxide of one or more bivalent ions selected from the group consisting of calcium lactate, in a range of 7.5 g/L to 15.0 g/L; calcium chloride, in a range of 2.5 g/L to 5.0 g/L; calcium sulfate, in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L; calcium carbonate, in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L; or magnesium chloride, in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L; ferrous lactate, in a range of 10.0 mg/L to 20.0 mg/L; or zinc oxide, in a range of 10.0 mg/L to 20.0 mg/L; or combinations thereof, whereby Ca⁺⁺, Fe⁺⁺, Mg⁺⁺ and Zn⁺⁺ combination are a salt or an oxide compination in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L.

Some of the methods described above may be embodied as, wherein the aqueous bicarbonate solution or bicarbonate/carbonate solution comprising bivalent ions has a pH between 7.5 and 8.2.

Some of the methods described above may be embodied as, whereby the pH of the bicarbonate solution or bicarbonate/carbonate solution or the dose of the bivalent ions in the bicarbonate solution or bicarbonate/carbonate solution is used to regulate the texture of the fermented mass.

Some of the methods described above may be embodied as, wherein decreased firmness of the final fermented dispersion or suspension, optionally resulting in a soupy or runny texture, is achieved by adjusting the pH of the aqueous bicarbonate solution or bicarbonate/carbonate solution to above 9.0, preferably around 9.5, optionally through the addition of a hydroxide salt (MOH).

Some of the methods described above may be embodied as, wherein decreased firmness, resulting in a soupy or runny texture, of the final fermented dispersion or suspension is achieved by adjusting the pH of the aqueous bicarbonate solution or bicarbonate/carbonate solution to above 9.0, preferably around 9.5, potentially through the addition of a hydroxide salt (MOH), wherein the hydroxide salt (MOH) concentration is in the range of 7.5 g/L to 15.0 g/L.

Some of the methods described above may be embodied as, whereby the vegan ferment starter culture is a lactic acid bacteria (LAB) starter culture and optionally any one fermentation starter culture of the groups consisting of a bifidobacteria, a food yeast and a food mold or combination thereof.

Some of the methods described above may be embodied as,, whereby the lactic acid bacteria (LAB) is of the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis (and its subspecies, optionally Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis or Lactococcus lactis subsp. Lactis), Leuconostoc mesenteroide and Streptococcus thermophiles, or a combination thereof.

Some of the methods described above may be embodied as, whereby the bifidobacteria is of the group consisting of Bifidobacterium animalis spp. Lactis, Bifidobacterium bifidum, Bifidobacterium lactis and Bifidobacterium breve, or a combination thereof.

Some of the methods described above may be embodied as,, whereby the food yeast is Saccharomyces cerevisiae.

Some of the methods described above may be embodied as, whereby the food mold is Aspergillus oryzae.

A fermented vegan food, manufactured by any one of the Some of the methods described above.

It will be apparent to those skilled in the art that to change the texture of the final foodstuff various made by the process of present invention modifications and variations can be made in varying the pH of the bicarbonate solution or bicarbonate/carbonate pulse treatment solution or thereto adding the bivalent ions in a particular dose or by modifying the temperature or treatment time of the pulses using the bicarbonate solution or bicarbonate/carbonate pulse treatment of the treatment system and method present invention and in construction of without departing from the scope or spirit of the invention. Examples of such modifications have been previously provided.

Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. It is intended that the specification and examples be considered as exemplary only. Each and every claim is incorporated into the specification as an embodiment of the present invention. Thus, the claims are part of the description and are a further description and are in addition to the preferred embodiments of the present invention.

Each of the claims set out a particular embodiment of the invention.

Drawing Description

BRIEF DESCRIPTION OF THE DRAWINGS

The present invention will become more fully understood from the detailed description given herein below and the accompanying drawings which are given by way of illustration only, and thus are not limitative of the present invention, and wherein:

FIG. 1: a graphic scheme of the example 4 treatments.

FIG. 2 is a photographic display of whole chickpeas that went through the process of the BC-BivCa medium treatment (Example 2) and consequently the fermentation treatment with the vegan kefir starter culture fermentation treatment (Example 4 point 1. whole chickpeas - BC-BivCa medium treatment - vegan kefir starter culture fermentation)

FIG. 3 is a photographic display of whole chickpeas that went through the process of the BC medium treatment (Example 1) and consequently the fermentation treatment with the vegan kefir starter culture fermentation treatment (Example 4 point 2 whole chickpeas - BC medium process- vegan kefir starter culture fermentation).

FIG. 4 is a graphic display of whole pulse chickpeas that were subjected to the BC medium process (Example 1) and consequently the fermentation treatment with the vegan yoghurt starter culture fermentation treatment (Example 4 point 3 whole chickpeas - BC medium - vegan yoghurt starter culture fermentation).

FIG. 5 is a photographic display of whole yellow pea pulse that has been subjected to the process of the BC-BivCa medium treatment (Example 2) and consequently the fermentation treatment with the vegan kefir starter culture fermentation treatment (Example 44. whole yellow pea pulse - BC-BivCa medium - vegan kefir starter culture fermentation).

FIG. 6 is a graphic display of yellow peas that were subjected to the BC medium process (Example 1) and consequently the fermentation treatment with the vegan kefir starter culture fermentation treatment (Example 4 point 5. whole yellow peas BC medium - vegan kefir starter culture fermentation).

FIG. 7 is a graphic display of whole pulse common bean that were subjected to the BC medium process (Example 1) and consequently the fermentation treatment with the vegan kefir starter culture fermentation treatment (Example 4 point 6 whole common bean - BC medium - vegan kefir starter culture fermentation).

FIG. 8 is a photographic display of fava beans that were subjected to the BC medium process (Example 1) and consequently the fermentation treatment with the vegan kefir starter culture fermentation treatment (Example 4 point 7 whole fava beans - BC medium process - vegan kefir starter culture fermentation).

FIG. 9 is a photographic display of a living ferment chickpea yoghurt reconstituted with pasteurized water from an instant powder stored under refrigeration (prepared as in Example 7).

FIG. 10 is a photographic display of chickpeas treated with medium 3, 5% sodium bicarbonate (Na⁺HCO3 ) (75 gram / 1,5 L) + 10 gram/l,5L) + calcium chloride (Ca²⁺Cl2“) (5 gram/ 1,5 L): pH = 7,7, according to Example 8. It displays seed coat, chickpea without seed coat (two cotyledons and embryos attached together but without seed coat) and some split chickpea material.

FIG. 11 is a graphic display that for the dried products 1 - 10 whereon A) shows the in mouth self-disintegration in on a scale 1 - 9, panel B) shows the taste intensity in a scale 1 - 5 and panel C) shows the plant taste tone in a scale 1 - 5 (see table 2 for the conditions A to K ).

FIG. 12 is a graphic display that displays the solid pulse material recovery after the different treatment conditions of Example 8 (Table 3)

FIG. 13. provide a microscopic image through lens 40 x ) in panel A & 40 x in panel C) of a plant protein concentrate (panel A (Fig. 13-A)) of yellow pea processed from an industrial milling and air classification process and with particle size of < 20 pm (passed a 20 pm mesh shaking sieve (panel B (Fig. 13-B)) by brushing with a soft painters brush). This powder was dyed with Lugol (starch dyeing) & Copper (II) sulphate (protein dyeing). The black dots (about 10 pm) in the photo are retained damaged starch particles (starch bodies debris) that dyed by Lugol and the blue/ greenish dispersed matter (in the photo grey) is the protein matter that dyed with Copper (II) sulphate. The powders had a distinct pea flavour profile with earthy and beany aromas and distinct beany and bitter flavours typically for pea.

FIG. 14. Provide images from a slice dry yellow peas that have been treated by incubation in a bicarbonate solution and in portable freshwater (tap water) by a different steps and conditions as described in Example 10. By this treatment surprisingly, the typical yellow pea beany and bitter flavours were removed to an unrecognizable level (by tasting), while also the cellular structure with storage bodies remained intact as can be seen in figure 14. This was visualized by cutting yellow peas of the preceding described treatment with a sharp scalpel blade in thin slices. And putting this a Bradford Coomassie brilliant blue G-250 protein-binding dye or a Lugol dye. Panel A provides an histological image yellow pea slice (made with Lens lOx) dyed with the Lugol starch dye and panel C provides an histological image yellow pea slice (made with Lens 4x) dyed with the Lugol starch dye while panel B provides an histological image yellow pea slice (made with Lens 10 ) and dyed with Bradford Coomassie brilliant blue G-250 dye for protein. It nicely show the undamaged starch storage bodies (black) in panel A en C that are surrounded by intact protein structures (colored blue in real and grey in this image) as demonstrated in panel B.

FIG. 15. Show in panel A of figure 15 a photgraphic display of two powder fraction of the chichpeas that underwent the treatment according to Example 11-a (the bicarbonate treat chickpeas and their seed coats (figure 19) and consquently Example 11-b (freeze drying and initially grinding and pulverizing with hand mortar and consequently grinding by an electric blade grinder KG210 (Delonghi) with grind setting fine "fine" in a cup with a single stainless steel blade). As shown on figure 15-A the fine meal of a lighter colour (fine fraction I in Fig. 15-A ) that had stuck onto the inner surface of the seal that closed the grinding cup during grinding (fine fraction I in Fig. 15-A) coloured darker by Lugol (starch dye) dyeing than the coarser meal left on the bottom of the grinding cup after the grinding operation (coarse fraction II in Fig. 15-A). The fact fine fraction coloured darker by Lugol than the coarser meal (shown in Fig. 15-A) was a first indication that starch could enrich in fraction during grinding by an electric blade grinder. In panel B of figure 15 (Fig. 15-B) and in panel C of figure 15 (Fig. 15-B) is provided a microscopic image taken through lens lOx of the microscope. It visualized the undamaged starch bodies and starch bodies clusters by Lugol dye and the protein fraction by Bradford Dye of the fine fraction I (Fig. 15-B) and coarse fraction II (Fig. 15-C). As demonstrated by the microscopic images (lens 10) of Fig. 15-B the starch bodies remained intact during the treatment with the sodium bicarbonate solution after the drying and during the initially grinding and pulverizing with hand mortar and consequently grinding by an electric blade grinder KG210 (Delonghi). In the coarse fraction II (panel C - Fig. 15-C coarse fraction II (lens 10) most starch bodies were yet in starch particels clusters embedded in protein (Bradford colour) and some with as inact cells. In fine fraction I there were less starch particels clusters and most were individual intact starch bodies. It can be conluded that after the carbonic acid- bicarbonate-carbonate system treatment and the drying and the pulverizing and grinding, the starch bodies remained intact and could be up-concentrated based on their distinct size, shape, or density. Therefor using this dyeing and microscopic visualisation on samples, by combined hand mortar and electric blade grinder, the freeze dried chickpeas and their seed coat matter were further pulverized and grinded up to all starch clusters were transferred in individual undamaged starch bodies. The microscopic image (lens 10 x) with the micrometer scale in fig. 15-B provides also a good indication of the sized of the starch bodies (Fig. 15-B fine fraction I (lens 10)) for different mesh sieving.

FIG. 16 provides a microscopic image (lens 40x) of a dry powder fraction obtained by shaker sieve separation according to the method of Example 11-c of chickpeas (cotyledon & embryo) and their seed coats that underwent the carbonic acid- bicarbonate-carbonate system treatment according to Example 11-a. Such dry chickpeas/ seed coat powder was loaded in the shaker sieves which were vibrated by the shaker sieve apparatus at an amplitude 90 under normal ambient atmosphere the starch bodies could not totally been separated from the protein and fibres. Fig. 16 shows the fraction in the 300-pm mesh sieve. These Starch bodies were coloured with Lugol dye and protein was coloured with Bradford dye were to make images with including of the Objective Micrometer MA285 x. 1/100 (0.01 mm) of Meiji Techno Japan at a corresponding microscopic enlargement. It can be observed that meanly single undamaged starch bodies (black spheroid in the photographic image in Figure 16) but still holding some protein bodies on its surface as shown in Figure 16 (lens 40x and Bradford / Lugol dyeing). The fact that this starch bodies fraction was found on the 300 pm sieve and no powder passed the 20 pm mesh sieve indicates that gravity was not sufficient to separate the starch bodies from protein and fibres (cell wall fragments and seed coat fragments) in the dry bicarbonate processed chickpea (seed coat, embryo & cotyledon) dry powder. The image provides also the sizes of the starch bodies.

FIG. 17 concerns fractioning on a shaker sieve of the moistening of the chickpea powders that has been prepared according to Example 11-d. Namely the bicarbonate processed chickpea (seed coat, embryo & cotyledon) powder was mixed with tapwater into a milky fluid. The measured pH of this fluid was 9,05. This milky fluid was consequently loaded on the upper test sieve of a tower Retsch test sieve 0 200 x 50mm on top such with the largest mesh size from 5 mm, 1 mm, 500 pm, 300 pm to 20 pm with hereunder a collecting reservoir on a Shaker sieve Retsch AS 200 apparatus (Retsch Germany). When such milky dispersion of chickpeas (embryo & cotyledon)/ seed coat powder in the shaker sieves was vibrated by the shaker sieve apparatus at an amplitude 90 under normal ambient atmosphere the protein bodies and fibres (cell wall fragments and seed coat fragments) separated from the starch bodies and these protein bodies and fibres (cell wall fragments and seed coat fragments) was collected on the reservoir under the 20 pm mesh sieve. This Fig. 17 provides a photographic view of the shaker sieve starch bodies were intercepted on the 20 pm mesh sieve ((X) - Figure 17 left hand in panel A) and protein bodies, protein and fibres were intercepted in the reservoir ((Y- Figure 17 left hand in panel A). The collected fraction were mixed with Lugol dye. Hereby Lugol in the fraction intercepted on the 20 pm mesh sieve coloured the starch bodies (Figure 17 panel B I) but not in the fraction collected in the reservoir under the 20 pm mesh (Figure 17 panel B II). This fraction coloured for protein by the Bradford dye (Figure 17 panel B III). This demonstrates that, when the meal is wet or in aqueous fluid, intact starch bodies can be seperated from fibres (cell wall fragments and seed coat fragments) and proteins from meals of carbonic acid- bicarbonate-carbonate system processed chickpeas (even with the seed coats), by shaker sieving under gravity force and under ambient atmosphere. Evidently, if one want to avoid that protein and starch enriching by this method is affected by the seed coats, one can start with dehulled pulses.

FIG. 18 also concerns fractioning on a shaker sieve of the moistening of the chickpea powders that has bene prepared according to Example 11-d. In panel A (Fig. 18-A) is provides a microscopic image (lens 40x) of the fraction that is intercepted on the 20- pm mesh sieve and is coloured by Bradford dye and Lugol dye. And in panel B (Fig. 18- B) a microscopic image (lens 40x) is provided of the fraction that passed the 20-pm mesh. There are no starch bodies in this fraction and the protein bodies are show. They are considerable smaller than starch bodies. Using the microscopic imaging of samples one can optimize the crushing, milling and mesh size of the sieves to optimize the separation.

FIG. 19 show a photographic of chickpeas (cotyledon & embryo) and their seed coat after the bicarbonate system treatment according to Example 11-a.

FIG. 20 show a photographic of microscopic images of thin slices of fava beans that were treated sodium bicarbonate solution according to Example 12. These slices were put into Bradford dye or in Lugol dye or in a mixture of Bradford dye + Lugol dye. (Fava bean - Lens 10 x - Bradford dye for protein (Fig. 20-A ) - Fava bean - Lens 10 x - Lugol dye for starch (Fig. 20-B) - Fava bean - Lens 10 x - Bradford for protein + Lugol for starch (Fig. 20-C) - Fava bean - Lens 40 x - Bradford Dye for protein (Fig. 20-D )). This images of figure 20 also demonstrate that treatment of fava beans with the sodium bicarbonate solution according to the conditions of Example 12 did not destroy the cellular structure with cell was surrounding the starch bodies and protein bodies. Moreover, based on this observation with a measuring scale we can adapt sieves mesh range of the tower of sieves in the sieve shaker aparatus.

FIG. 21 show a photographic of microscopic images of thin slices of chickpeas that were treated sodium bicarbonate solution according to Example 12. These slices were put into Bradford dye or in Lugol dye or in a mixture of Bradford dye + Lugol dye (Chickpea - Lens 4 x - Lugol dye for starch (Fig. 21-A) - Chickpea - Lens 10 x - Lugol dye for starch (Fig. 21-B) - Chickpea - Lens 10 x - Bradford dye for protein (Fig. 21-C) - Chickpea - Lens 40 x - Bradford dye for protein (Fig. 21-D)). This images of figure 21 also demonstrate that treatment of chickpeas with the sodium bicarbonate solution according to the conditions of Example 12 did not destroy the cellular structure with cell was surrounding the starch bodies and protein bodies. Moreover, based on this observation with a measuring scale we can adapt sieves mesh range of the tower of sieves in the sieve shaker aparatus.

FIG. 22 show a photographic of microscopic images of thin slices of common bean that were treated sodium bicarbonate solution according to Example 12. These slices were put into Bradford dye or in Lugol dye or in a mixture of Bradford dye + Lugol dye. Panel A (Fig. 22-A) shows a microscopic image through a lens lOx of a slice of common bean that has been coloured with Lugol dye for starch. Panel B (Fig. 22-B) shows a microscopic image through a lens lOx of a slice of common bean that has been coloured by Bradford dye for protein. And Panel C (Fig. 22-C) shows a microscopic image through a lens 40x of a slice of common bean that has been coloured with Lugol dye for starch (Common bean - Lens 10 x - Lugol dye for starch (Fig. 22-A) - Common bean - Lens 10 x - Bradford dye for protein (Fig. 22-B) - Common bean - Lens 40 x - Lugol dye for starch (Fig. 22-C)). This images of figure 22 also demonstrate that treatment of common bean with the sodium bicarbonate solution according to the conditions of Example 12 did not destroy the cellular structure with cell was surrounding the starch bodies and protein bodies. Moreover, based on this observation with a measuring scale we can adapt sieves mesh range of the tower of sieves in the sieve shaker aparatus. FIG. 23 show a photographic of microscopic images of thin slices of yellow pea that were treated sodium bicarbonate solution according to Example 12. These slices were put into Bradford dye or in Lugol dye or in a mixture of Bradford dye + Lugol dye (Yellow pea - Lens 4 x - Lugol dye for starch (Fig. 23-A) - Yellow pea - Lens 10 x - Bradford dye for protein (Fig. 23-B)). This images of figure 23 also demonstrate that treatment of yellow peas with the sodium bicarbonate solution according to the conditions of Example 12 did not destroy the cellular structure with cell was surrounding the starch bodies and protein bodies. Moreover, based on this observation with a measuring scale we can adapt sieves mesh range of the tower of sieves in the sieve shaker aparatus.

FIG. 24 show a photographic of microscopic images of the according to Example 11 -a treated chickpeas that were dried in a drying chamber at 60°C for 4 hours with heated air circulation within the chamber and air flow according to Example 11-b & Example 11-e. This dried chickpeas and their seed coat matter were directly grinded by an electric blade grinder KG210 (Delonghi) with grind setting “fine” in a cup with a single stainless steel blade. In panel Fig. 24-A are the starch bodies and some starch bodies clusters microscopically visualized by Lugol dye and the protein fraction that surrenders the starch bodies yet in the clusters are microscopically visualized by Bradford Dye. The image actually demonstrates that whole dry chickpeas (cotyledon and embryo) with seed coat even after treatment sodium bicarbonate solution according to the conditions and method of Example 11 -a and after being further dried in a heated air circulation chamber (convection oven), as described in Example 11 -a & 11-b, maintain and intact cellular structure with starch bodies and cell bodies, that further can be separated as intact bodies. One can reasonably expect that this will be also the case after for the more gentle drying condition of fluidized bed drying. This Fig. 24-A of figure 24 provided a microscopic image through lens 10 x and after an intermediate grinding a colouring with Bradford dye for protein. The panel figure 24-B of figure 24 on the other hand is taking of the same sample after further grinding. It is a microscopic image also taken through lens lOx but dyed with Lugol dye for starch. It clearly show more undamaged starch bodies freed from initially surrounding cells wall and protein. Some show signs of damaged. This have a size that makes them separable of smaller protein bodies and cell wall debris and seed coat debris. Starting from de-hulled chickpeas one does not have to remove seed coat debris (Convection oven dried chickpea - Lens 10 x -Bradford dye for protein - after first grind (Fig. 24-A) - Convection oven dried chickpea - Lens 10 x -Lugol dye for starch - after further grind (Fig. 24-B)). The microscopic images in Fig. 24 (convection oven dried chickpea - Lens 10 x -Bradford dye for protein - after first grind) demonstrate the heated air circulation dried chickpeas from the aqueous sodium bicarbonate solution treatment according to Example 11 -a, have a majority of intact cells and therein starch and protein bodies and can yet be subjected to a grinding process that releases undamaged storage bodies from the cells. In Fig. 24 (convention oven dried chickpea - Lens 10 x -Lugol dye for starch) after further grind) is shown that the majority of the starch bodies during the grinding process release from the cells and mix with well wall debris and protein bodies. Individual protein bodies are not visible at this enlargement but are shown in Fig. 18-B. FIG. 25 is microscopic image (lens lOx) of an emulsion made from the 83 pea sample (see table 11 A , B & C and example 17) condition (T steam) and where of a droplet was sampled after 24 hour incubation at 20 °C.

FIG. 26 is microscopic image (lens lOx) of an emulsion made from the 80 pea sample (see table 11 A , B & C and example 17) condition (T steam) and where of a droplet was sampled after 24 hour incubation at 20 °C.

FIG. 27 is microscopic image (lens lOx) of an emulsion made from peas that have been incubated in water as described in example 17 and whereof a droplet was sampled after 24 hour incubation at 20 °C.

Figure 25 and 26 display the microscopic image (lens lOx) of the 83 and 80 treatment Table (see table 11 A , B & C) condition (T steam) of this example. Dry microwave dry roasting however significantly reduced foaming capacity. Fig. 27 is the microscopic image of an emulsion made with freeze dried yellow peas that were subject to a 24 hour incubation in water only (in refrigerator) and subsequently have been freeze dried. A 15 gram fraction thereof was subjected to the same emulsification protocol The microscopic visualization is with a VisiScope series 200 (VRW Avantor (Belgium) Optika microscope (hereinafter called microscope) with 4 lenses (10S N-Plan 100x/1.25 Oll/water °°/0.17 (hereafter called lens lOOx), 10SN - Plan 40x/ 0,65 °°/0.17 (hereafter called lens 40x), 10SN - Plan 10x/0,25 °°/0.17 (hereafter called lens lOx) and 10 SN - Plan 4x/0,10 °% (hereafter called lens 4x)) and with Image Focus plus software of Euromex, The Netherlands. As microscopic measuring scale, we worked with Objective Micrometer MA285 x. 1/100 (0.01 mm) of Meiji Techno Japan

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Table 1

Table 1 displays an observation on the different wet pulse materials that were the different medium pre-treatment and thereafter that were subject to one-week anaerobic fermentation at 22°C for one week.

Table 2

Table 2 displays texture and taste / aroma features of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), that were pre-treated by the BC medium treatment or the BC-BivCa medium treatment according to Example 2 that were subjected as whole pulses to fermentation by I) the vegan yoghurt starter culture (Aspergillus oryzae, Saccharomyces cerevisiae, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactobacillus plantarum, Lactobacillus casei and Lactococcus lactis) or II) the vegan kefir starter culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium bifid um and Leuconostoc mesenteroides ) according to Example 2.

The groups evaluated in this dried whole pulse test are:

A. whole yellow peas BC medium - vegan kefir starter culture fermentation

B. whole yellow pea pulse - BC-BivCa medium - vegan kefir starter culture fermentation

C. whole chickpeas - BC-BivCa medium treatment - vegan kefir starter culture fermentation

D. whole chickpeas - BC medium process- vegan kefir starter culture fermentation E. whole chickpeas - BC medium - vegan yoghurt starter culture fermentation

F. whole fava beans - BC medium process - vegan kefir starter culture fermentation

G. whole common bean - BC medium - vegan kefir starter culture fermentation H. Puffed buckwheat (Udea Holding B.V.)

I. Puffed quinoa (Udea Holding B.V.)

J. Puffed rice (Cereco Societe par actions si m plifiee)

K. Puffed Oats Unsweetened Organic (Udea Holding B.V.) self-disintegrate in the mouth: (Rate on scale of 1-9) 1 - 9 * = 1 being slow and 9 being instantaneous.

Taste intensity Scale 1 - 5 ** Overall Flavour Intensity: 1) Very weak / 2) Weak / 3)

Moderate / 5) Strong / 5) Very strong

Plant tone Scale 1 - 5 *** 1) No Plant-tones detected / 2) Slight Plant-tone / 3) Moderate Plant-tone / 4) Strong Plant-tone / 5) Overpowering Plant-tone

Chickpeas pre-fermentation technical features:

Table 3

Table 3 displays the chickpea pulse materials recovery after the immersion in the different solutions and the washing steps. Chickpeas pre-fermentation technical features Table 4

Table 4 provides some pre-fermentation technical features as result of the different pre-treatment conditions

Features observable on pre-treated wet chickpea matter of which the water has been leaked of through a 20 pm sieve.

1. Firm means that that the wet chickpea matter offers more resistance than tender-crisp, but still has a slight bite.

2. Tender-Crisp means that the wet chickpea matter has a light resistance to bite, retains its shape well.

3. Creamy means that the wet chickpea matter is smooth and yields easily to pressure may start to break down slightly.

4. Mashing means that the wet chickpea matter easily breaks down with minimal pressure (ideal for dishes like hummus).

* For this homogenate texture test 500 gram of chickpea each of the different (1-9) pre-treatments was in mixing bowel of the Vorwerk Thermomix TM6 joined with 982,5 gram water, 7,5 gram sugarcane sugar and 10 grams of canola oil. These were homogenized at a speed setting 10 (10200) for 5 minutes and at a speed 6 (3,100 rpm) for 5 minutes. 100 grams of each such substance was poured in a glass jar and sealed each for storage in refrigerator at 4°C

Features observable on the cold stored (4°C) chickpea matter homogenate:

1. Soupy/Runny means it is very thin and pourable, like drinking yogurt

2. Set/Wobbly: means it gels slightly but jiggles when disturbed.

3. Thick/Cream means it is smooth and dense, offering mild resistance to a spoon.

4. Firm/Set means it holds its shape well, requires some pressure from a spoon.

Table 5

Table 5 displays texture and taste / aroma features of the different pre-treatment groups 1 to 9 that were subjected to homogenization and fermentation. These technical features were observed on the whole chickpea pulsed that 1) had been treated with the different solutions (1 - 9) by the process of Example 8, consequently 2) were homogenate for each 500 gram of chickpea each of the different (1-9) pretreatments was in mixing bowel of the Vorwerk Thermomix TM6 joined with 982, 5 gram water, 7, 5 gram sugarcane sugar and 10 grams of canola oil. These were homogenized at a speed setting 10 (10200) for 5 minutes and at a speed 6 (3,100 rpm) for 5 minutes and consequently 3) such homogenate was inoculated with ferment culture group A (ferment A)or ferment culture group B (ferment B)(Example 8) for two weeks.

The terms in the table 5 have following meanings:

1. Mildly sour means a subtle sourness barely noticeable on the tongue, resembling lightly flavoured drink yogurt.

2. Moderately sour means a clear sour note, but still pleasant and refreshing, resembling standard plain yogurt.

3. Sharp/tangy sour means more intense sourness, might cause a slight pucker, resembling Greek yogurts.

4. Highly sour/astringent means very strong sourness with a noticeable drying or puckering sensation, resembling some Bulgarian yogurts or sour cream.

* Individual indicated pea aftertaste for "S-Water" test sample

Table 6

Table 7. (panel A)

Tabel 7 (panel A & B) "K.F." or "KF" is an abbreviation to identify the groups that have been fermented for two weeks by a vegan kefir ferment. "BC" means sodium bicarbonate. "CS" is calcium sulphate. "CL" is calcium lactate. "CC" is calcium carbonate. "ZC" is zinc. "IN" is iron. "MC" is magnesium chloride. "NO BC" means that sodium bicarbonate is absent. And "all " means CS + CC + CL+ ZC + IN + MC. In these test The concentration for BC is 5%, for CC, CS, CL and MC (magnesium chloride) = each 0,5% . And the concentration of IN and for ZC is 140mg/liter each.

Table 8 A

Table 8 B Table 8 (panel A & B) "Y.F." or "YF" is an abbreviation to identify the groups that have been fermented for two weeks by a vegan kefir ferment.

"BC" means sodium bicarbonate. "CS" is calcium sulphate. "CL" is calcium lactate. "CC" is calcium carbonate. "ZC" is zinc. "IN" is iron. "MC" is magnesium chloride. "NO BC" means that sodium bicarbonate is absent. And herein "all " means BC+CS+CL+CC+MC but not with ZC + IN. In these test The concentration for BC is 5%, for CC, CS, CL and MC (magnesium chloride) = each 0,5% . And the concentration of IN and for ZC is 140mg/liter each.

Table 9 A

Table 9 B

Table 10 A

5

Table 10 B

Table 11 A

Table 11 B Table 11 C :

Claims

PULSE SEED PROCESSING

Claims

What is claimed is:

1) A method of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Viciafaba) as whole pulses (hulled or de-hulled pulses), as split pulses or as chopped solids thereof with a Feret diameter (Dmax) of 1 to 4 mm, or a combination thereof, the method comprising subjecting the pulses to

- optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed are fully submersed while mixing for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution.

- a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion.

2) A method according to claim 1, of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), or a combination thereof, the method comprising subjecting the pulses to

- a process in which dry pulses are submersed while mixing for at least 30 minutes in the bicarbonate solution or bicarbonate/carbonate solution at a temperature in the range of 40 to 70°C, preferably 55 - 65°C and the solution has a pH lower than 10 or for a short period of 15 to 30 minutes at a temperature in the range of 70°c to 90°C, preferably 80 - 90°C and the solution has a pH lower than 10. a process of removing the aqueous bicarbonate salt solution with pulse flavour and off-tones from the pulse seeds or from the pulse seeds and seed coats optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed (are fully submersed while mixing) for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution.

- a process of rinse washing the pulse seeds or the pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C

- a process of homogenizing the pulse mass from the previous steps with a natural oil and water into an emulsion - a process of fermenting the emulsion with an added vegan ferment culture and optionally a vegan culture starter medium.

3) A method according to claim 1 or 2 of manufacturing an acidic fermented colloidal dispersions or suspensions from a pulse of the group consisting of chickpea (Cicer arietinum), yellow pea (Pisum sativum), common bean (Phaseolus vulgaris) and fava bean (Vicia faba), or a combination thereof, the method comprising subjecting the pulses to

- optionally a process in which the pulse seeds or the pulse seeds and seed coats are immersed or are fully submersed while mixing for a short period of 20 minutes to 60 minutes in aqueous solution made of an hydroxide salt (MOH) at a pH above 10, preferably 11 and yet more preferably above 11,5, whereby M is an alkali metal cation and further of removing the aqueous hydroxide salt (MOH) solution

- a process of rinse washing the pulse seeds or pulse seeds and seed coats with water or immersing in water for a short period of 30 minutes to 180 minutes a temperature between 20 and 65°C

4) The method according to any claims 1 to 3, wherein the bicarbonate salt is an alkali metal bicarbonate (MHC03) used in a concentration range of 37.5 g/L to 75.0 g/L, preferably 20 g/L to 60.0 g/L, and the optional hydroxide salt is an alkali metal hydroxide (MOH), whereby M is selected from Sodium (Na) or Potassium (K).

5) The method according to any one of the claims 1 to 4, whereby aqueous bicarbonate solution or bicarbonate/carbonate solution is provided with a salt or an oxide of anyone of the bivalent ions of the group consisting of Ca⁺⁺, Fe⁺⁺, Mg⁺⁺ and Zn⁺⁺.

6) The method according to any one of the claims 1 to 5, wherein increased firmness of the final fermented dispersion or suspension is achieved by providing the aqueous bicarbonate solution or bicarbonate/carbonate solution with a salt or an oxide of one or more bivalent ions selected from the group consisting of Ca⁺⁺, Fe⁺⁺, Mg⁺⁺ and Zn⁺⁺.

7) The method according to any one of the claims 1 to 6, wherein increased firmness of the final fermented dispersion or suspension is achieved by providing the aqueous bicarbonate solution or bicarbonate/carbonate solution with a salt or an oxide of one or more bivalent ions selected from the group consisting of calcium lactate, in a range of 7.5 g/L to 15.0 g/L; calcium chloride, in a range of 2.5 g/L to 5.0 g/L; calcium sulfate, in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L; calcium carbonate, in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L; or magnesium chloride, in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L; ferrous lactate, in a range of 10.0 mg/L to 20.0 mg/L; or zinc oxide, in a range of 10.0 mg/L to 20.0 mg/L; or combinations thereof, whereby Ca⁺⁺, Fe⁺⁺, Mg⁺⁺ and Zn⁺⁺ combination are a salt or an oxide compination in a range of 2.25 g/L to 4.5 g/L or 7.5 g/L to 15.0 g/L. 8) The method according to any one of the claims 1 to 7, wherein the aqueous bicarbonate solution or bicarbonate/carbonate solution comprising bivalent ions has a pH between 7.5 and 8.2.

9) The method according to any one of the claims 1 to 8, whereby the pH of the bicarbonate solution or bicarbonate/carbonate solution or the dose of the bivalent ions in the bicarbonate solution or bicarbonate/carbonate solution is used to regulate the texture of the fermented mass.

10) The method according to any one of the claims 1 to 5, wherein decreased firmness of the final fermented dispersion or suspension, optionally resulting in a soupy or runny texture, is achieved by adjusting the pH of the aqueous bicarbonate solution or bicarbonate/carbonate solution to above 9.0, preferably around 9.5, optionally through the addition of a hydroxide salt (MOH).

11) The method according to any one of the claims 1 to 5, wherein decreased firmness, resulting in a soupy or runny texture, of the final fermented dispersion or suspension is achieved by adjusting the pH of the aqueous bicarbonate solution or bicarbonate/carbonate solution to above 9.0, preferably around 9.5, potentially through the addition of a hydroxide salt (MOH), wherein the hydroxide salt (MOH) concentration is in the range of 7.5 g/L to 15.0 g/L.

12) The method according to any one of the claims 1 to 11, whereby the vegan ferment starter culture is a lactic acid bacteria (LAB) starter culture and optionally any one fermentation starter culture of the groups consisting of a bifidobacteria, a food yeast and a food mold or combination thereof.

13)The method according to any one of the claims 1 to 12, whereby the lactic acid bacteria (LAB) is of the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus helveticus, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis (and its subspecies, optionally Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Diacetylactis or Lactococcus lactis subsp. Lactis), Leuconostoc mesenteroide and Streptococcus thermophiles, or a combination thereof.

14) The method according to any one of the claims 1 to 12, whereby the bifidobacteria is of the group consisting of Bifidobacterium animalis spp. Lactis, Bifidobacterium bifid um, Bifidobacterium lactis and Bifidobacterium breve, or a combination thereof.

15) The method according to any one of the claims 1 to 14, whereby the food yeast is Saccharomyces cerevisiae.

16) The method according to any one of the claims 1 to 15, whereby the food mold is Aspergillus oryzae.

17) A fermented vegan food, manufactured by any one of the claims 1 to 16.

18) A fermented vegan food, manufactured by any one of the claims 1 to 16, dried into an instant powder for reconstituting into a dairy substitute.