Technical Field of the Invention

The present invention relates to a method for preparing a food product based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua ( Chenopodium pallidicaule ) as well as such food products.

Background

There is a growing trend of consumption of drinks based on vegetables, grains and other sources, due to health issues such as lactose intolerance, milk allergies and stomach diseases. Today there are many varieties of natural drinks on the market and the most common are vegetable milk such as soymilk, oat milk, rice, coconut and almond.

Products from cereals such as oats using processes for obtaining a non-dairy beverage that can replace cow's milk exists (www.oatly.com and EP1123012 Bl). This product is based on the preparation of a suspension of enzymes.

Andean grains such as quinoa and canahua, classified as pseudocereals, are an important source of protein and essential amino acids, micronutrients and macronutrients. These grains also have antioxidant properties. Because of these nutritional properties, consumption of pseudo grains like quinoa and canahua has become popular. Today, these cereals are simply consumed as hot mixtures obtained by boiling the product, or cold, causing the decrease of its nutritional properties or change in bioavailability. Thus, it is desirable to provide products having high nutritional value obtained from such grains, such as through the preparation of a food product with good nutritional properties. To date, there are no methods to produce such products.

One object of the present invention is to overcome these problems.

Summary of the Invention

According to a first aspect of the invention, the above and other objects of the invention are achieved, in full or at least in part, by a method as defined by claim 1. According to this claim the above object is achieved by a method for preparing a food product based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua (' Chenopodium pallidicaule). A food product is a product that can be used or prepared for use as food. Thus, one kind of food product may be eaten or drunk directly, such as a drink. Another kind of food product may be used as a base in the preparation of a food product, e.g. concentrated liquid or a powder that must be diluted or dissolved in a liquid before intake. The method according to the invention comprises the steps of (a) treating the seeds with a first amount of water having a temperature between 55 °C and 70 °C thereby removing saponins from the seeds; (b) removing the water from the washed seeds; (c) suspending the washed seeds in a second amount of water to obtain a slurry; (d) milling the slurry to obtain a liquid; (e) heating the liquid to a temperature between 90 °C and 110 °C 15 seconds to 5 minutes, to gelatinize starch present in the liquid; (f) adding, to the heated liquid from step (e), an a-amylase in an amount of between 0.00001 to 0.01 % (w/w) and/or a b-amylase in an amount of between 0.00001 to 0.01 % (w/w) to obtain a mixture and incubating the mixture at a temperature between 50 °C and 70 °C for a time period of 5 to 120 minutes, to degrade starch present in the seeds; and (g) filtering the enzymatically treated mixture to remove solids to obtain a food product.

The food product resulting from the method according to the invention may be a drink or a soup. The food product may also be a more concentrated product that has to be diluted.

In step (a) saponins are removed from the seeds. Saponins have a bitter taste and by removing them the resulting food product has a leaner taste.

The first amount of water may have a temperature between 50 °C and 70 °C. If the temperature is lower than 50 °C longer soaking times than 15 minutes are needed. If the remperature is higher than 70 °C, endogen amylases present in the seeds may denaturate and thereby be inactivated.

The seeds may be treated with the first amount of water having a temperature between 50 °C and 70 °C for at least 2 minutes. The seeds may be treated with the first amount of water having a temperature between 50 °C and 70 °C for at least 5 minutes.

The seeds may be treated with the first amount of water having a temperature between 50 °C and 70 °C for at least 10 minutes.

The seeds may be treated with the first amount of water having a temperature between 50 °C and 70 °C for at least 15 minutes.

The seeds may be treated with the first amount of water having a temperature between 55 °C and 68 °C for at least 15 minutes.

Preferably, the temperature of the first amount of water is between 55 °C and 68 °C.

More preferred, the temperature of the first amount of water is between 62 °C and 65 °C.

Even more preferred, the temperature of the first amount of water is 65 °C.

Thus, in one embodiment, the seeds arre treated with the first amount of water having a temperature of 65 °C for 15 minutes.

Step (a) may comprise the steps of (a’) soaking the seeds in water for at least 10 minutes; (a”) at least partly removing the water from step (a’) from the soaked seeds; and (a’’’) flushing the soaked seeds from which water has been removed with fresh water for a time period of at least 10 minutes.

The soaking of the seeds in step (a’) leads to the swelling of the seeds, which increases the availability of the starch to the enzymes, which are added in step (f).

The temperature of the water in step (a’) may be between 50 °C and 70 °C.

Preferably, the temperature of the water in step (a’) is between 55 °C and 68 °C.

More preferably the temperature of the water in step (a’) is 65 °C.

In step (a”), the water may be removed by filtration, sifting, decantation and/or centrifugation.

In one embodiment the water is removed by filtration in step a’’ .

In another embodiment the water is removed by sifting in step a”.

In yet another embodiment the water is removed by decantation in step a”.

In another embodiment the water is removed by centrifugation in step a’’ . During the step (a’’’) of flushing of the soaked seeds, the saponins that have not been released from the seeds and entered the soaking water are washed away from the surface of the seeds.

The temperature of the fresh water in step (a’’’) may be between 10 to 40 °C. According to one embodiment, the temperature is ambient temperature.

Preferably, the temperature of the fresh water in step (a’”) is between 15 °C and 25 °C.

More preferably the temperature of the fresh water in step (a’’’) is 20 °C.

Steps (a’) to (a’”) may be performed at least one time.

Alternatively, steps (a’) to (a’”) may be performed at least two times.

Alternatively, steps (a’) to (a’”) may be performed at least three times.

Alternatively, steps (a’) to (a’”) may be performed at least four times.

Thus, in one embodiment, the seeds are soaked in water having a temperature of 65 °C for four times 15 minutes, i.e. for a total of 60 minutes, wherein the water is changed every 15 minutes.

One advantage obtained by step (a) is that the resulting food product has no or a only a small amount of solid phase, since a large portion of unsoluble solids are removed during this step. The solid phase may comprise e.g. fat, protein and carbohydrates. A food product having a high solid volume is considered as an unstable product, since, if the food product is a liquid, the solids can sediment during storage.

In addition, during step (a), the seeds swell, which increases the availability of the starch to the enzymes, which are added in step (f).

In step (d), the slurry is milled to obtain a liquid. The slurry may be milled by using a grinder, a blender or an industrial blender.

In step (e) the liquid is heated to a temperature between 90 °C and 110 °C for at least 15 seconds, to gelatinize starch present in the liquid.

The liquid may be heated for a time period of between 15 seconds and 5 minutes, such as between 90 seconds and 4 minutes, such as between 2 minutes and 3 minutes, such as between 30 seconds and 1 minute.

Heating the liquid has the effect that the starch present in the seeds is gelatinized and thus made available for the enzymatic degradation performed in a following step. During gelatinization the starch granules will break and amylopectin and amylose will be released.

The heating in step (e) may be performed under pressure.

In step (f) an a-amylase and/or a b-amylase is added to the liquid to degrade starch present in the seeds. By varying the amount(s) of the enzymes, the incubation period and/or the time period e.g. the viscosity and sweetness of the resulting product can be controlled. Thus, the nature of the resulting food product can be controlled, e.g. if less enzymes are added, the sweetness of the resulting product will be lower than if a higher amount of enzymes is added.

If no enzymes are added, endogenous amylases naturally present in the seeds will degrade the starch present in the seeds. However, the result of such a process is difficult to control, since the result will depend on the activity of the endogenous enzymes, which vary from harvest to harvest, i.e. the amount and/or activity of endogenous amylases will differ between seeds harvested after a warm, dry period compared to seeds harvested after a cold, rainy period.

The a-amylase may be of cereal origin. In one embodiment, the a-amylase is from wheat. In another embodiment, the a-amylase is from barley.

One example of a commercially available a-amylase is Fungamyl®.

The a-amylase has the effect that the seeds are liquefied when the viscosity of the liquid decreases as the starch present in the seeds is degraded.

The b-amylase may be of cereal origin. In one embodiment, the b-amylase is from wheat. In another embodiment, the b-amylase is from barley.

One example of a commercially available b-amylase is Betamalt.

The b-amylase has the effect that the food product is saccharificated as maltose and glucose is released from oligosaccharides present in the seeds.

Preferably, both a-amylase and a b-amylase are used. Using both these enzymes has the advantage that hydrolyze the starch and oligossaccharides present in the seeds are hydrolyzed.

The incubation temperature may be between 55 °C and 65 °C. Preferably, the incubation temperature is 60 °C. The incubation time may be between 10 to 90 minutes. Preferably, the incubation time is 15 minutes.

Preferably, temperature is 60 °C and the incubation time is 15 minutes.

In step (g) the enzymatically treated mixture is filtered to remove solids to obtain a food product. The particles, which are removed in this step may be larger than 100 pm. Preferably, the particles removed in this step are larger than 50 pm. Particles smaller than 50 pm are generally not perceived by a human as disturbing in a food product. Thus, a food product devoid of particles over 50 pm is perceived as smooth.

Step (g) may be performed by filtration or sifting.

According to one embodiment, the water in step (a) has a temperature of between

55 °C and 68 °C, preferably 65 °C. One effect of treating the seeds with a water having a temperature between 55 °C and 68 °C is that the resulting product has a lighter colour, e.i. a more“milk-like” colour.

According to a second embodiment, the seeds are treated in step (a) by the steps of (al) soaking the seeds in water for at least 10 minutes; (a2) at least partly removing the water from step (al) from the soaked seeds; (a3) flushing the soaked seeds from which water has been removed with fresh water for a time period of at least 10 minutes; (a4) at least partly removing the water from the flushed seeds in in step (a3); (a5) repeating steps (al) to (a4) at least one time; and (a6) repeating steps (al) to (a3) at least one time.

The soaking of the seeds in step (al) leads to the swelling of the seeds, which increases the availability of the starch to the enzymes, which are added in step (f).

In step (a2), the water may be removed by filtration.

During the step (a3) of flushing of the soaked seeds, the saponins that have not been released from the seeds and entered the soaking water are washed away from the surface of the seeds.

The temperature of the fresh water in step (a3) may be between 10 °C and 40 °C.

Preferably, the temperature of the fresh water in step (a3) is between 15 °C and 25 °C.

More preferably the temperature of the fresh water in step (a3) is 20 °C. In step (a4), the water may be removed by e.g. centrifugation, filtration, sifting and decantation.

Filtration is the easiest way to remove the water.

Preferably, in an industrial process, decantation is used to remove the water.

According to another embodiment, the time period in step (al) is 15 minutes.

According to yet another embodiment, the time period in step (a3) is 15 minutes.

According to one embodiment, the slurry obtained in step (c) comprises seeds in an amount of 5 % (w/w) (i.e. weight of dry seeds/total weight of the slurry) to 15 % (w/w), preferably 7 % (w/w) to 12 % (w/w), and most preferred 9 % (w/w) to 10 % (w/w).

Depending on the desired viscosity of the end product, different amounts of seeds in the slurry may be chosen.

Thus, to produce a drink resembling water, e.g. an energy drink, a slurry having 5 % to 8 % (w/w), preferably 6 % (w/w), seeds may be prepared.

To produce a milk-like beverage, a slurry having 9 % to 12 % (w/w), preferably

10 % (w/w), seeds may be prepared.

To produce a base for preparing a quinoa-based and/or canahua-based smoothie base, a slurry having 12 % to 15 % (w/w), preferably 14 % (w/w), may be prepared.

This smoothie base may then be mixed with e.g. a fruit puree and/or a vegetable puree to give a ready-to-consume smoothie.

To produce e.g. a smoothie-like product, a slurry having 15 % to 18 % (w/w), preferably 16 % (w/w), seeds may be prepared.

To produce a yoghurt-like product, a slurry having 15 % (w/w) seeds may be prepared.

According to another embodiment, step (d) comprises wet milling. This gives a homogenous slurry with almost no particles <2 pm which can be perceived in the mouth.

The wet milling may be performed by using a blender.

According to yet another embodiment, the amount of a-amylase is 0.0001 to 0.005 % (w/w), preferably 0.001 to 0.004 % (w/w), even more preferred 0.002 to 0.003 % (w/w), and/or the amount of b-amylase is 0.0001 to 0.005 % (w/w), preferably 0.001 to 0.004 % (w/w), even more preferred 0.002 to 0.003 % (w/w). Preferably, both a-amylase and a b-amylase is used. Using both these enzymes has the advantage that the starch and oligosaccharides present in the seeds are hydrolyzed.

The ratio of a-amylase and b-amylase is important for the characteristics of the resulting product. For example, a lower amount of a-amylase gives a more smoothie- like product, i.e. with a higher viscosity than e.g. a milk-like product, since less starch is degraded.

The ratio of a-amylase to b-amylase may be between 0.01 and 100.

The ratio of a-amylase to b-amylase may be between 0.1 and 10.

The ratio of a-amylase to b-amylase may be between 0.2 and 5.

Preferably, the ratio of a-amylase to b-amylase is 1.

Preferably, the amount of a-amylase is 0.003 % (w/w).

Preferably, the amount of b-amylase is 0.003 % (w/w).

Preferably, the amount of a-amylase is 0.003 % (w/w) and the amount of b- amylase is 0.003 % (w/w).

According to another preferred embodiment, the amount of a-amylase is

0.0025 % (w/w).

According to another preferred embodiment, the amount of b-amylase is

0.0025 % (w/w).

According to another preferred embodiment, the amount of a-amylase is

0.0025 % (w/w) and the amount of b-amylase is 0.0025 % (w/w).

The temperature may be between 55 °C and 65 °C.

Preferably, the incubation temperature is 60 °C.

According to another embodiment, the time period in step (f) is 10 to 60 minutes, preferably, 10 to 30 minutes, and most preferred 15 minutes.

Preferably, in step (f), the temperature is 60 °C, the incubation time is 15 minutes and the amount of a-amylase is 0.003 % (w/w) and the amount of b-amylase is 0.003 % (w/w). This gives a food product which is milk- like regarding the viscosity and the mouth-feel of the product. According to one embodiment, the method further comprises the step of (h) adding a bacterium or yeast to the food product obtained in step (g) to give a mixture and incubating the mixture at a temperature of between 15 °C and 45 °C, preferably between 20 °C and 40 °C, even more preferred between 25 °C and 35 °C for a time period of between 4 h to 24 h to give a fermented food product.

Fermentation by bacteria generally leads to the production of lactic acid, giving the resulting product a slightly sour taste, i.e. producing a yoghurt-like product.

Fermentation by yeasts may lead to the production of ethanol. Thus, by fermentation using yeasts, e.g. a beer-like product may be produced.

The bacterium may be a Lactobacillus, such as Lactobacillus bulgaricus.

The bacterium may be Streptococcus thermophilus . This yields a yoghurt- like product.

A mixture of different bacteria may be used in step (h).

The yeast may be Saccharomyces .

The yeast may be Saccharomyces cerevisiae.

The yeast may be Saccharomyces uvarum.

The yeast may be from the Kluyveromyces genus.

A mixture of different yeasts may be used in step (h).

A mixture of one or more bacteria and one or more yeasts may be used in step (h). According to another embodiment, the method further comprises the step of (f) adding one or more additive(s) to the food product from step (g) chosen from the group consisting of salt (NaCl), oil, calcium, flavour, stabilizer, probiotic, gum arabicum, xanthan gum and similar polysaccharides.

Different additives or combination of additives may be added to the food product to give different products.

Calcium may be added in the form of a powder.

The flavour may be e.g. cocoa, vanilla, strawberry, lemon, lime and similar flavours.

Gum arabicum and/or xanthan gum may be added to increase the viscosity of the product. Thus, gum arabicum may be added to give a food product resembling cream. A combination of salt, oil and calcium may be added to give a food product with a nutritional value resembling the nutritional value of cow's milk.

According to another embodiment, the method further comprises the step of:

(i") adding one or more additive(s) to the fermented food product from step (h) chosen from the group consisting of salt (NaCl), oil, calcium, flavour, stabilizer, probiotic, gum arabicum, xanthan gum and similar

polysaccharides and stabilizers.

Different additives or combination of additives may be added to the food product to give different products.

Calcium may be added in the form of a powder.

The flavour may be e.g. cocoa, vanilla, strawberry, lemon, lime and similar flavours.

Gum arabicum and/or xanthan gum may be added to increase the viscosity of the product. Thus, gum arabicum may be added to give a food product resembling creme fraiche, sour cream or yoghurt.

A combination of salt, oil and calcium may be added to give a food product with a nutritional value resembling the nutritional value of products made from cow's milk.

According to another embodiment, the method further comprises the step of (j) heat treating the food product obtained in step (g) in order to reduce the amount of bacteria in the food product. For example, temperatures ranging from low pasteurisation (72 °C) to ultra-high temperature-treatment (UHT) (140 °C) may be used.

According to yet another embodiment, the method further comprises the steps of (k) encapsulating the food product obtained in step (g) to obtain an encapsulated food product; and (1) spray drying the encapsulated food product obtained in step (k) to obtain a dehydrated powder.

This gives a food product in the form of a powder that can be dissolved in a liquid. Example of such powders are a powder, which, when dissolved in e.g. water, gives a drink. Another example is powder, which may be used instead of milk or cream in e.g. coffee or tea. Optionally, the dehydrated powder is milled after the step of spray drying. This gives a more homogenous powder. Such a powder has an increased solubility and is also easier to“pour” out of a package.

After milling, the mean particle size of the powder may be < 50 pm.

According to another embodiment, step (k) comprises adding encapsulant in an amount of 0.5 % (w/w) to the food product to give an encapsulation mixture and shaking the encapsulation mixture at 200 to 300 rpm, preferably 250 rpm, at a temperature of 20 °C to 40 °C, preferably at 30 °C, for a time period of 20 to 60 minutes, preferably 30 to 40 minutes.

The encapsulant may be chosen from the group comprising maltodextrin, dextrane, lactose and/or lecithin.

Preferably, the encapsulant is maltodextrin.

Preferably, the time period is 37 minutes.

According to a second aspect of the invention, a food product based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua ( Chenopodium pallidicaule), obtainable by the method according to the invention is also provided.

According to a third aspect of the invention, a beverage based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua ( Chenopodium pallidicaule), obtainable by the method according to the invention is also provided.

The beverage may have a nutritional value close to the nutritional value of cow’s milk. In this case, the carbohydrate concentration may be 4 % (w/w), the fat

concentration may be 1.5-3 % (w/w)and the protein concentration may be 2 % (w/w).

The concentration of fat, carbohydrates and proteins may be controlled by e.g. an additional step of filtering.

The beverage may be flavoured. Examples of flavours are cocoa, vanilla, strawberry and similar flavors and/or purees.

According to a fourth aspect of the invention, a cream based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua ( Chenopodium pallidicaule), obtainable by the method according to the invention is also provided. According to a fifth aspect of the invention, a fermented product based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua ( Chenopodium pallidicaule ), obtainable by the method according to the invention is also provided.

According to a sixth aspect of the invention a dehydrated product based on seeds from quinoa ( Chenopodium quinoa ) and/or seeds from canahua ( Chenopodium pallidicaule ), obtainable by the method according to the invention is also provided.

Other objectives, features and advantages of the present invention will appear from the following detailed disclosure, from the attached claims, as well as from the drawings. It is noted that the invention relates to all possible combinations of features.

Generally, all terms used in the claims are to be interpreted according to their ordinary meaning in the technical field, unless explicitly defined otherwise herein. All references to“a/an/the [step, etc.]” are to be interpreted openly as referring to at least one instance of said step, etc., unless explicitly stated otherwise. The steps of any method disclosed herein do not have to be performed in the exact order disclosed, unless explicitly stated.

The abbreviation % (w/w) is to be understood as the percentage by weight.

As used herein, the term“comprising” and variations of this term are not intended to exclude other additives, components, integers or steps. Brief Description of the Drawings

Further objects, features and advantages will appear from the following detailed description, with reference being made to the accompanying drawings, in which:

Figure 1 is a flow chart showing the steps of the method according to the invention.

Figure 2 is a flow chart showing th steps of step (a) of the method according to the invention.

Detailed Description of the Invention

In the following, the method according to the present invention is described with reference to figures 1 and 2. The protein content of quinoa (and canahua) is higher than for other cereals, such as oats, wheat or rice. In addition quinoa contains all the essential amino acids. Quinoa (and canahua) seeds also contain a layer of saponins, which are toxic alcaloids giving the grain a bitter taste.

Thus, in the method according to the present invention, the saponins are removed from the seeds by treating the seeds with a first amount of water having a temperature between 60 °C and 70 °C.

According to one embodiment, the saponins are removed or partly removed by soaking the seeds in water for at least 10 minutes; removing the water; flushing the soaked seeds with fresh water for at least 10 minutes; and removing the water. These steps are repeated at least one time.

After the saponins have been removed, the seeds are suspended in water to obtain a slurry.

Typically, the slurry comprises 5 to 15 % (w/w) quinoa and/or canahua.

In some embodiments, the slurry comprises 7 to 12 % (w/w) quinoa and/or canahua.

In one embodiment the slurry comprises 9 % (w/w) quinoa and/or canahua.

The slurry is milled to obtain a liquid. The milling is preferably performed by wetmilling.

The liquid is heated to a temperarture between 90 °C and 110 °C for 15 seconds to

5 minute. The heat treatment gelatinizes the starch present in the slurry. The

gelatinization temperature of the starch present in quinoa and canahua is 65 °C. During the heat treatment, the starch is also degraded. Furthermore, the heat treatment renders the starch more susceptible to the hydrolysis performed in the following step.

The heat treatment may be performed before the milling step.

In order to further degrade the starch, an a-amylase in an amount of between 0.00001 to 0.01 % (w/w) and/or a b-amylase in an amount of between 0.00001 to 0.01 % (w/w) are added to the milled slurry. The slurry is then incubated at a temperature between 50 °C and 70 °C for a time period of 5 to 120 minutes. The skilled person realizes that the enzymes are only added after the temperature of the mlled slurry has decreased to between 50 °C and 70 °C, since otherwise the enzymes are deactivated due to the high temperature.

The amylases degrade the starch into dextrins (released by b-amylase), mono-, di- and oligosaccharides. Thus, the a-amylase liquefies the slurry and b-amylase saccharificates the slurry.

Finally the enzymatically treated mixture is filtered to remove solids.

The resulting food product can be further modified into different products.

The solids content and/or the amount of seeds in the final product may be adjusted, e.g. by dilution with e.g. water, milk and/or juice.

One or more additives may be added to the food product.

The additives may be added before the enzyme treatment.

The additives may be added together with the enzymes.

The additives may be added after the enzyme treatment.

The additive may be a food nutrient. Examples of food nutrients are salt, oil and calcium.

The additive may be flavours, such as cocoa, vanilla, strawberry, lemon, and lime.

The additive may be a stabilizer and/or a probiotic.

The additive may be an emulsifier, such as gum arabicum or xanthan gum.

By choosing the additives, different kiinds of food product may be obtained, such as a product resembling milk or cream.

The food product may be fermented in order to obtain a product resembling youghurt.

The food product may be homogenized. Homogenization increases the stability of the food product, especially when the food product is a beverage, since the size of the lipid droplets and the size of particles comprised in the product are deceased.

The food product may be pasteurized in order to increase the shelf-life of the product.

The food product may be encapsulated and spray dried. The resulting dehydrated powder may be mixed with e.g. water to create a ready- to-drink beverage.

The resulting dehydrated powder may be used as a substitute for e.g. milk or cream based on cow's milk in e.g. coffee or tea.

The resulting food product may be a beverage.

The beverage may be flavoured.

The beverage may be ready-to-drink.

RECIPES

Method 1 for producing a drink based on quinoa and/or canahua

According to one embodiment of the invention the following procedure is followed to obtain a drink based on quinoa seeds and/or canahua seeds.

seeds are soaked for 15 minutes with water having a temperature of 65 °C whereafter the seeds are washed thoroughly with water having a temperature of 65 °C; this cycle of soaking and washing is repeated until the seeds have been soaked for a total of 1 hour;

- the seeds (which have adsorbed water during the soaking step) are weighed; water having a temperature of 60 °C is added to give a slurry having a quinoa and/or canahua concentration of 9 % (w/w);

- the slurry is wet milled;

- the slurry is heated to a temperature of 95 °C for 2 to 4 seconds;

- the slurry is cooled to 60 °C;

a-amylase in an amount of 0,0025 % (w/w) and b-amylase in an amount of 0,0025 % (w/w) is added and the slurry is incubated for 15 minutes at 60 °C; - salt, rapeseed oil and calcium carbonate are added;

the resulting formulation is heat-treated at 140 °C for 4 seconds (ultra-high temperature-treatment (UHT));

the formulation is cooled to 15 to 20 °C. Method 2 for producing a drink based on quinoa and/or canahua

According to another embodiment of the invention the following procedure is followed to obtain a drink based on quinoa seeds and/or canahua seeds.

Soaking seeds of a known weight with water having a temperature of 65 °C for 15 minutes;

Flushing the seeds for 15 minutes with water having a temperature of 65 °C; Soaking the seeds with water having a temperature of 65 °C during 15 minutes;

Flushing for 15 min with water having a temperature of 65°C;

- Filtering the soaked seeds and weigh;

Mixing the soaked seeds with water having a temperature of 60 °C to obtain a slurry of 9 % (w/w) quinoa and/or canahua based on the weight of the dry seeds;

Wet milling the soaked slurry to particles having a size of 50 pm or less; - Pasteurizing (heat treating) the milled slurry: preheating at 60°C;

pasteurization at 95°C for 3 seconds; cool to 60°C;

Adding a-amylase and B-amylase and incubating at 60 °C for 30 minutes; Adding salt, rapeseed oil, calcium carbonate and optionally a flavour;

Heat-treating the formulation: preheating at 80 °C; heat treatment at 140 °C for 3 seconds; cooling to 15-20 °C.

Thereafter the formulation may be filled into bottles of e.g 250 ml.

Quinoa drink A

Table 1 shows the composition of a drink obtainable by the method according to the invention. Preferably, Quinoa drink A is produced by“Method 2 to produce quinoa drink”. Table 1. The composition of Quinoa drink A (50 L)

Quinoa drink B

Table 2 shows the composition of a drink obtainable by the method according to the invention. Preferably, Quinoa drink B is produced by“Method 2 to produce quinoa drink”.

Table 2. The composition of Quinoa drink B (50 L)

Experiments

Experiment A - preparation of two kinds of beverages

The two beverages were prepared according to the following:

Soaking 12 kg quinoa seeds with water having a temperature of 65 °C for 15 minutes; Flushing the quinoa seeds for 15 minutes with water having a temperature of 65 °C;

Soaking the quinoa seeds with water having a temperature of 65 °C during 15 minutes;

- Flushing for 15 min with water having a temperature of 65°C;

Filtering the soaked quinoa and weigh;

Mixing the soaked quinoa with water having a temperature of 60 °C to obtain a slurry of 9 % (w/w) quinoa (i.e. 12 kg of quinoa seeds (weight before soaking) and 121 kg water having temperature of 60°C;

- Wet milling the soaked slurry with knives 50 pm;

Pasteurizing (heat treating) the milled slurry with a tubular heating system: preheating at 60°C; pasteurization at 95°C for 3 seconds; cool to 60°C;

The pasteurized quinoa slurry was divided in two batches of 50 L each.

- Adding additives (salt, rapeseed oil, calcium carbonate and optionally

flavour), a-amylase and B-amylase (see Tables 3 and 4 for the exact amounts)v and incubating at 60 °C for 15 minutes;

Sterilizing (heat-treating) the formulation with a tubular heating system: preheating at 80 °C; upstream homogenization 150 bar/50 bar; sterilization (heat treatment) at 140 °C for 3 seconds; cooling to 15-20 °C;

The beverage was filled into sterile bottles of 250 mL each.

The seeds were prewashed for a total of 1 hour, with water change every 15 minutes.

The mixture was boiled and blended before incubated with enzymes.

Two kinds of beverages were prepared, one plain (A:l) and one with chocolate flavor (A:2).

The recipies for the two beverages are shown in Tables 3 and the nutritional value of the the two beverages is shown in table 4. Table 3. The composition of Quinoa drink A: 1 Plain and A:2 Chocolate

Table 4. The nutritional content/100 mL for A:1 Plain andA:2 Chocolate

* no added sugar

** of the Nutrient ReferenceValues (NRV) pH test - The stability of the two beverages was evaluated by measuring the pH of the beverage for a period of 15 days. The pH of both beverages was 6,59 at day one.

The pH of both beverages were stable up to 7 days. During this period only minor changes of the pH (0.07 for A: 1 and 0.03 for A:2) were recorded. From day 10, when the pH still was close to 6.5 for both beverages, to day 14 the pH dropped to slightly over 5.5. Thus, both beverages are considered to be stable for at least 6 days.

Viscosity test - The viscosity of the beverages was measure at 60 rpm. At day 0, the viscosity of A: 1 was slightly over 5 mPas and the viscosity of A:2 was slightly over 6.5 mPas. Over the course of the first 6 days, the viscosity was rather stable for both beverages. However, after 6 days, the veiscosity for bothe beverages started to decrease, so that on day 15, the viscosity of A: 1 was measured to around 3.5 mPas and the viscosity of A:2 to 4.5 mPas. Thus, again, the beverages are considered to be stable for at least 6 days.

Experiment B - preparation of a beverage based on quinoa

A beverage was produced using the recipe for Quinoa drink A (50 L) and prepared according to the Method 2 described above with an additional filtration step in order to remove a major part of insoluble fibres present in the food product.

Table 4. The nutritional content/100 g for a beverage based on quinoa prepared in Experiment B

Experiment D - Spray drying

In short, during spray drying, fresh air (filtered and heated), is led into the air distributor at the top of dryer and then led into the drying chamber. The liquid of raw material is introduced into the drying chamber, and the liquid is atomized into tiny droplets. Through the very short time of contact with the hot air, the material is dried into the reusulting product. The wasted air and fine powder is collected through collector at the bottom of cyclone.

In one experiment, a quinoa milk produced according to the present invention was spray dried using a Spray dryer YC-015. The inlet temperature was set to 130 °C and the feed flow to 8 ml/min. The resulting powder had a solids content of 96 % (w/w), i.e. a humidity of 4 % (w/w). The powder was mixed with water (5 % (w/w) powder) to prepare a drink. The powder readily dissolved in the water and the resulting drink had a viscosity of less than 5 cP, i.e. low enough to be perceived as a drink.