DESC:FIELD OF INVENTION
[0001] The present invention relates to a novel vegan plant-based composition for preparing highly functional plant-based milk and a method for the preparation thereof. Particularly, the present invention relates to an effective, affordable, vegan, plant-based composition having a superior shelf life for preparing highly functional plant-based milk having highly similar functional properties as that of bovine milk by simply adding water to the vegan plant-based composition in a non-industrial setup.
BACKGROUND OF THE INVENTION
[0002] Bovine milk, which comes from cows and buffaloes, is one of the most widely used beverages due to its nutrient-rich nature. A large number of people in the world consume milk for its nutritional benefits, and also to prepare other beverages, such as tea, coffee, milkshake, etc. However, many experience digestive issues as well as other health problems due to the consumption of bovine milk. For instance, some people are lactose intolerant and are not able to digest the milk due to the presence of lactose-containing sugar in milk. Further, some people do not prefer animal milk and other animal products to avoid animal cruelty. Therefore, plant-based alternatives to bovine milk and its products have been developed to avoid animal-based milk and its products.
[0003] Conventionally used composition serving as a plant-based alternative to bovine milk, in a non-industrial setup, involves the blending of soaked nuts with water in a mixer/ grinder, and in an industrial setup, involves the addition of nut-pastes along with some supplementary ingredients like edible oils, acidity regulators, emulsifiers and stabilizers. Almonds, cashews, macadamia nuts, hazelnuts, walnuts, peanuts, etc., have been used for the preparation of such nut-paste-based milk. However, such compositions either make milk substitutes expensive or aren’t highly functional and fail to mimic at least one of the functionalities (taste, texture, or stability) of bovine milk in a highly acidic or high-heat environment (like strong tea or coffee).
[0004] There are some patent applications that relate to a composition serving as an alternative to bovine milk. One such patent application WO2013/078510A1 discloses a nut-based milk analogue composition that has a substantially similar functional profile as cow's milk. The composition contains nut-based ingredients along with the optional addition of protein and carbohydrate components. However, the cited prior art only works with nuts as the base ingredient for the milk substitute only works in an industrial setup and does not disclose the affordability of the formulation or the shelf life of the base composition (at room temperature).
[0005] Therefore, keeping in view the problems associated with the state of the art, there is a need for effective, affordable vegan plant-based composition with superior shelf life (at room temperature) for preparing a highly functional plant-based alternative to bovine milk, in a non-industrial setup (e.g. a home kitchen, a restaurant kitchen, a cafe kitchen and so on).
OBJECTIVES OF THE INVENTION
[0006] The primary objective of the present invention is to provide a novel vegan plant-based composition for preparing highly functional plant-based milk.
[0007] Another objective of the present invention is to provide an effective, affordable vegan plant-based composition having superior shelf life at room temperature for six months, thus eliminating the requirement of the cold chain.
[0008] Another objective of the present invention is to provide a vegan plant-based composition to prepare highly functional plant-based milk having highly similar functional properties as that of the bovine milk by simply adding water to the vegan plant-based composition.
[0009] Another objective of the present invention is to eliminate the requirement for any preservatives for preparing shelf-stable vegan plant-based composition.
[0010] Another objective of the present invention is to prepare an affordable, heat-stable, and acid-stable plant-based milk using the vegan plant-based composition, that can work with strong tea/coffee.
[0011] Yet another objective of the present invention is to eliminate the complex steps involved in preparing vegan plant-based milk as an alternative to bovine milk, in a non-industrial setup like kitchens at home, café, restaurants, and hotels.
[0012] Yet another objective of the present invention is to reduce the distribution costs of plant-based milk alternative to bovine milk, by reducing the weight and volume of the vegan plant-based composition being distributed.
[0013] Yet another objective of the present invention is to provide the option of preparing thick or thin plant-based milk, by blending less or more water respectively to the vegan plant-based composition.
[0014] Other objectives and advantages of the present invention will become apparent from the following description taken in connection wherein, by way of illustration and example, the aspects of the present invention are disclosed.
BRIEF DESCRIPTION OF FIGURES
[0015] Non-limiting and non-exhaustive examples are described with reference to the following figures.
[0016] Figure 1 illustrates a flowchart of a method for preparing vegan plant-based composition.

SUMMARY OF THE INVENTION
[0017] The present invention relates to a novel vegan plant-based composition for preparing highly functional plant-based milk. The vegan plant-based composition comprises at least one base ingredient in a range of 10-99% by total weight of the vegan plant-based composition; at least one functional ingredients in a range of 1-15% by total weight of the vegan plant-based composition; and an additional ingredient in a range of 0.1-72% by total weight of the vegan plant-based composition. The base ingredient comprises a nut-based paste in a range of 10-99% by total weight of base ingredient, a fruit in a range of 10-99% by total weight of base ingredient, a grain in a range of 10-99% by total weight of base ingredient, a legume in a range of 10-99% by total weight of base ingredient. The functional ingredients comprise optionally a fiber in a range of 0.1-15 % by weight of the total vegan plant-based composition; an acidity regulator in a range of 0.5-5% by total weight of the vegan plant-based composition; a thickener in a range of optionally 0.1-3% by total weight of the vegan plant-based composition; an emulsifier in a range of optionally 0.1-6.3% by total weight of the total plant-based composition; and optionally an additional ingredient in a range of 0.1-72% by the total weight of the vegan plant-based composition. The present invention also relates to a method for preparing vegan plant-based composition. The vegan plant-based composition prepared in the present invention is shelf-stable at room temperature for over six months, without the requirement of preservatives, thus eliminating the requirement of the cold chain. The plant-based milk prepared in the present invention using the vegan plant-based composition is highly functional, having highly similar functional properties as that of bovine milk, taste-neutral, provides a creamy mouthfeel, heat stable, and acid stable when used for preparing strong tea and coffee. The plant-based milk is prepared by simply adding water to the vegan plant-based composition in a non-industrial setup.
DETAILED DESCRIPTION OF THE INVENTION
[0018] The present invention will be better understood after reading the following detailed description of the presently preferred aspects thereof, in which the features, other aspects and advantages of the invention shall be more apparent from certain exemplary embodiments of the invention.
[0019] Accordingly, those of ordinary skill in the art will recognize that various changes and modifications of the embodiments described herein can be made without departing from the scope of the invention. In addition, descriptions of well-known terms and functions are omitted for clarity and conciseness.
[0020] The terms and words used in the following description are not limited to the bibliographical meanings but are merely used to enable a clear and consistent understanding of the invention. Accordingly, it should be apparent to those skilled in art that the following description of exemplary embodiments of the present invention are provided for illustrative purposes only and not for the purpose of limiting the invention.
[0021] It is to be understood that the singular forms “a”, “an” and “the” include plural referents unless the context clearly dictates otherwise.
[0022] It should be emphasized that the term “comprises/comprising” when used in this specification is taken to specify the presence of stated features, steps, or components but does not preclude the presence or addition of one or more other features, steps, components, or groups thereof.
[0023] The term “highly functional” herein refers to the prepared plant-based milk’s similarity to dairy milk in terms of heat and acid stability, as it works well with common use-cases like tea, coffee, shakes, curd, desserts etc. thereby making it more suitable as an alternative.
[0024] Accordingly, the present invention relates to a novel vegan plant-based composition for preparing highly functional plant-based milk and a method for preparation thereof. Particularly, the present invention relates to an effective, affordable vegan plant-based composition having a superior shelf life for preparing highly functional plant-based milk having highly similar functional properties as that of bovine milk by simply adding water to the vegan plant-based composition in a non-industrial setup.
[0025] In another embodiment, the vegan plant-based composition comprises a combination of at least one base ingredient, at least one functional ingredient; and optionally an additional ingredient.
[0026] In an exemplary embodiment, the base ingredient may be selected from a group consisting of, such as, but not limited to, nut-based paste, fruit, grain, legume, or a combination thereof. In an exemplary embodiment, the amount of base ingredient may be used in a range of 10-99% by weight of total vegan plant-based composition.
[0027] In another exemplary embodiment, the nut-based paste may be prepared from nut butter selected from a group consisting of, such as, but not limited to, almond butter, cashew-nut butter, hazelnut butter, pistachio butter, walnut butter, macadamia butter, pine-nut butter, pecan butter, etc., or a combination thereof. In a preferred embodiment, the nut-based paste prepared from almond butter and/or cashew nut butter may be used in the present invention. In an exemplary embodiment, the average particle size of the nut-based paste may be in a range between 10-100 microns. Preferably, the average particle size in the nut-based paste used in the present invention may be in a range of 15-40 microns.
[0028] In another exemplary embodiment, the fruit may be selected from a group consisting of, such as, but not limited to, coconut, avocado, banana, etc.
[0029] In yet another exemplary embodiment, the grain may be selected from a group consisting of, such as, but not limited to, oats, rice, millets, etc., or a combination thereof. In a preferred embodiment, oats may be used as a grain in the present invention.
[0030] In yet another exemplary embodiment, the legume may be selected from a group consisting of, but not limited to, soy, moong, pea, etc., or a combination thereof. In a preferred embodiment, soy may be used as a legume in the present invention.
[0031] The base ingredients may be used in different forms. In an exemplary embodiment, nut-based paste may be used in the form of a paste, and fruit, grain, and legume may be used in the form of a powder.
[0032] In an exemplary embodiment, Table A shows the quantity of different base ingredients when used individually in the vegan plant-based composition.
S. No. Compound (Base Ingredient) Amount (%) (by total weight of base ingredient)
1. Nut-based paste 10-99%
2. Fruit 10-99%
3. Grain 10-99%
4. Legume 10-99%
Table A
[0033] The following illustrates exemplary data showing different possible combinations of base ingredients used for preparing vegan plant-based composition.
[0034] Example 1(Combination 1):
1. Almond Paste (Nuts) – 30-40% by total weight of the base ingredients.
2. Soy-based powder (Legumes) – 10-15% by total weight of the base ingredients.
3. Total amount of base ingredient used in combination 1 – 10-99% by total weight of the vegan plant-composition.
[0035] Example 2 (Combination 2):
? Oats (Grains) – 60-70% by total weight of the base ingredients.
? Cashew (Nuts) – 10-20% by total weight of the base ingredients.
? Total amount of base ingredient used in combination 2 – 10-99% by total weight of the vegan plant-composition.
[0036] Example 3 (Combination 3):
? Soy (Legumes) – 40-50% by total weight of the base ingredients.
? Oat (Grains) – 30-40% by total weight of the base ingredient
[0037] Total amount of base ingredient used in combination 3 – 10-99% by total weight of the vegan-plant-composition.
[0038] In an exemplary embodiment, the functional ingredients may be selected from a group consisting of, such as, but not limited to, acidity regulator, thickener, emulsifier, fiber, additional ingredient, optionally an edible oil, or a combination thereof. The thickener, emulsifier, fiber, additional ingredient, optionally an edible oil may be optionally used either alone or in combination as functional ingredients. In another exemplary embodiment, the amount of the functional ingredients may be in a range of 1-15% by the total weight of the vegan plant-based composition.
[0039] The fiber used for preparing vegan plant-based composition in the present invention is mainly carbohydrate compounds essentially present in the plant-based milk prepared from the vegan plant-based composition to enrich its nutrients. In an exemplary embodiment, the fiber used in the present invention may be selected from a group consisting of, such as, but not limited to, Fructooligosaccharides and oligosaccharides. Fructooligosaccharides are a type of plant sugar, naturally occurring in various plants. They contain linear chains of fructose units and are added to increase the nutritional value of plant-based milk substitutes. In another exemplary embodiment, the amount of fiber used in the present invention may be in the range of 0.1-15 % by weight of the total vegan plant-based composition.
[0040] The acidity regulator used for preparing vegan plant-based composition in the present invention maintains the pH of the plant-based milk prepared from the vegan plant-based composition to maintain its freshness. The acidity regulators also keeps the plant-based milk stable in acidic environments. In an exemplary embodiment, the acidity regulator used in the present invention may be selected from a group consisting of such as, but not limited to, dipotassium phosphate, potassium citrate, sodium bicarbonate, etc., or a combination thereof. The citrate, phosphate, and bicarbonate-based acidity regulator ensures product stability in acid and heat mediums while maintaining the optimal taste and creamy texture of the milk substitutes. In another exemplary embodiment, the amount of acidity regulator may be present in a range of 0.5-5% by weight of the total vegan plant-based composition.
[0041] The thickener used for preparing vegan plant-based composition in the present invention increases the viscosity of plant-based milk prepared from the vegan plant-based composition without changing any other properties. In an exemplary embodiment, the thickener may be selected from the group consisting of, such as, but not limited to, xanthan gum, guar gum, gellan gum, acacia gum, etc., or a combination thereof. Gums are specifically used as thickeners and gelling agents, to maintain stability over shelf life, as well as to create a creamy texture. In addition, their suspending property prevents sedimentation of solid particles at the bottom. In another exemplary embodiment, the amount of thickener may be present in a range of 0.1-3% by weight of the total vegan plant-based composition.
[0042] The emulsifier used for preparing vegan plant-based composition in the present invention stabilizes the emulsion and reduce the fat separation of plant-based milk prepared from the vegan plant-based composition. It also improves the creaminess of the drink. In an exemplary embodiment, the emulsifier may be selected from a group consisting of such as, but not limited to, sunflower lecithins, soy lecithins, etc., or a combination thereof. Lecithins are extracted from plant tissues, such as, but not limited to, soybean, sunflower, etc., and act as an enhanced emulsifying agent. It also acts as a surfactant and attracts both fat and water present in the milk, thereby preventing fat separation from milk. In another exemplary embodiment, the amount of the emulsifier may be present in a range of 0.1-6.3% by weight of the total plant-based composition.
[0043] The additional ingredient used for preparing the vegan plant-based composition in the present invention enhances the nutrition of the plant-based milk prepared using the vegan plant-based composition. In an exemplary embodiment, the additional ingredient may be selected from a group consisting of such as, but not limited to, edible oil, protein, carbohydrates, vitamins, minerals, flavors, etc. In another exemplary embodiment, the protein may be selected from a group consisting of, such as, but not limited to, soy protein, pea protein, moong protein, brown rice protein, etc., or a combination thereof. The edible oil used for preparing the vegan plant-based composition in the present invention reduces the amount of nut-based paste used for preparing the vegan plant-based composition, resulting in a cost-effective final plant-based milk having a similar texture, consistency, and mouthfeel. The edible oil used in the present invention may be unrefined, cold-pressed, wood-pressed, or refined. In an exemplary embodiment, the edible oil may be selected from a group consisting of, such as, but not limited to, coconut oil, sunflower oil, safflower oil, soybean oil, canola oil, rapeseed oil, rice bran oil, cottonseed oil, palm oil, almond oil, cashew-nut oil, olive oil, etc. or combination thereof. In a preferred embodiment, coconut oil may be used as the edible oil in the present invention. In another exemplary embodiment, the amount of edible oil may be in a range of 0.1-72% by the total weight of the vegan plant-based composition.
[0044] The protein may be used in concentrated or isolated form. In another exemplary embodiment, the vitamins may be selected from a group consisting of, such as, but not limited to, vitamin A, vitamin B including vitamin B1 to vitamin B12), Vitamin C, Vitamin D including vitamin D2 and/or vitamin D3), and Vitamin E. In another exemplary embodiment, minerals may be selected from a group consisting of such as, but not limited to, calcium, magnesium, potassium, etc. In another exemplary embodiment, calcium may be used in the form of, such as, but not limited to, calcium carbonate, dicalcium phosphate, tricalcium phosphate, etc. In yet another exemplary embodiment, the carbohydrate may be selected from a group consisting of, such as, but not limited to, sugar, jaggery, raw sugar, brown sugar, inverted syrup, corn syrup, maltodextrin, etc. In another exemplary embodiment the flavors may be selected from a group consisting of, such as, but not limited to, vanilla, milk, cashew, almond, hazelnut etc. In yet another exemplary embodiment, the flavors may be used in liquid or powder form. In yet another exemplary embodiment, the amount of additional ingredient used in the present invention may be in a range of 0.1-72% by weight of the total vegan plant-based composition. In an exemplary embodiment, different additional ingredients may be used in different amounts. For instance, the amount of edible oil may be in a range of 0.1-72% by the total weight of the vegan plant-based composition, protein may be used in the range of 0.1-45% of the total weight of the composition, carbohydrates may be used in a range of 0.1-45% by the total weight of the composition, and vitamins may be used in a range of 0.1-2% by total weight of the composition, and minerals may be used in a range of 0.1-5% by total weight of the composition, flavors used in the present invention may be used in the range of 0.1-5% by the total weight of the composition.
[0045] In an embodiment, the method of preparing the vegan/plant-based milk formulation is herein disclosed. The plant-based milk formulation is prepared by mixing the vegan plant-based composition and water in a ratio of 1:5 to 1:33 followed by high-shear blending of the obtained mixture for at least 5 -120 seconds, more preferably for 5-30 seconds, at a temperature ranging from 0-100°C. In an exemplary embodiment, the blending is performed using a blender, such as, but not limited to, hand blender, mixer grinder, protein shaker, and the like.
[0046] The following illustrates the exemplary data of different types of plant-based milk prepared in the present invention using different possible combinations of the ingredients of the vegan plant-based composition and should not be construed to limit the scope of the invention.
Example 1:
[0047] 1l of vegan plant-based almond milk was prepared by adding 99 gm almond paste and 1 gm dipotassium phosphate in 900-1000ml of water followed by blending for 5-30 seconds. The prepared vegan plant-based almond milk is further heated and acid-stable i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. The particle size of almond paste is in a range of 15-40 microns.
Ingredients Weight percentage (%) Quantity (total 100g)
Almond Paste 99.00 99.00
Dipotassium Phosphate 1.00 1.00
Total (weight) 100 100
Table 1
Example 2:
[0048] 1l milky & neutral tasting vegan plant-based milk is prepared by adding 8 gm of cashew nut, 28 gm of refined sunflower oil, 24 gm of Maltodextrin, 15 gm of fructose-oligosaccharides, 3 gm of sunflower lecithin. Further, 1.984 gm of dipotassium phosphate and 0.016 gm of flavor in 900-1000ml water followed by blending for 5-30 seconds. The prepared milky and neutral-tasting milk is heat and acid-stable, i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. The particle size of cashew paste is between 15-40 microns. The fructo-oligosaccharides is used in powder form with 95% fiber content. The sunflower lecithin is also used in powder form. The nature-identical flavor is used to mask the oily flavor noted and enhance the cashew flavor, keeping the formulation neutral-tasting.
Ingredients Weight percentage (%) Quantity (in total 80 g)
Cashew Paste 10 8
Refined Sunflower Oil 35 28
Maltodextrin 30 24
Fructo-Oligosaccharides 18.75 15
Sunflower Lecithin 3.75 3
Dipotassium Phosphate 2.48 1.984
Flavor 0.02 0.016
Total (weight) 100 80
Table 2
Example 3:
[0049] 1l almond milk is prepared by adding 50 gm of almond paste, 10 gm of refined sunflower oil, 2 gm of sunflower lecithin, 1.80 gm of dipotassium phosphate, and 0.02 gm of guar gum in 900-1000ml water followed by blending the mixture for 5-30 seconds. The prepared almond milk is heated and acid-stable i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. The particle size of almond paste is between 15-40 microns.
Ingredients Weight percentage (%) Quantity (in total 64 g)
Almond Paste 78.13 50.00
Refined Sunflower Oil 15.63 10.00
Sunflower Lecithin 3.13 2.00
Dipotassium Phosphate 2.81 1.80
Guar gum 0.31 0.20
Total (weight) 100.00 64.00
Table 3
Example 4:
[0050] 1l oat vegan milk is prepared by adding 75 gm of oat flour, 11 gm of refined sunflower oil, 2 gm of sunflower lecithin, 1.80 gm of dipotassium phosphate, and 0.02 gm of guar gum in 900-1000ml water followed by blending the mixture for 5-30 seconds. The prepared oat milk is heated and acid-stable i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. Oat flour is hydrolyzed to break down its starches into simple carbohydrates, and insoluble fibers have been filtered out. This is performed to increase its solubility. Sunflower lecithin is used in powder form.
Ingredients Weight percentage (%) Quantity (in total 90 g)
Oat Flour 83.33 75.00
Refined Sunflower Oil 12.22 11.00
Sunflower Lecithin 2.22 2.00
Dipotassium Phosphate 2.00 1.80
Guar gum 0.22 0.20
Total (weight) 100.00 90.00
Table 4
Example 5:
[0051] 1l soy milk is prepared by adding 50.5 gm of soymilk powder, 16 gm of refined sunflower oil, 1.75 gm of sunflower lecithin, and 1.75 gm of dipotassium phosphate, in 900-1000ml water, followed by blending the mixture for 5-30 seconds. The prepared soy milk is heat—and acid-stable, i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. Soymilk is used in spray-dried powder form. Soy Lecithin is used in its powder form.
Ingredients Weight percentage (%) Quantity (in total 90 g)
Soy Milk Powder 72.14 50.50
Refined Sunflower Oil 22.86 16.00
Soy Lecithin 2.50 1.75
Dipotassium Phosphate 2.50 1.75
Total (weight) 100.00 70.00
Table 5
Example 6:
[0052] 1l cashew & oat milk is prepared by adding 40 gm of cashew paste, 20 gm of oat flour, 20 gm of rapeseed oil, 2 gm of sunflower lecithin, and 2 gm of dipotassium phosphate, in 900-1000ml water followed by blending the mixture for 5-30 seconds. The prepared cashew & oat milk is heat—and acid-stable, i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. Oat flour is hydrolyzed to break down its starches into simple carbohydrates, and insoluble fibers are filtered out. This is performed to increase its solubility. Sunflower lecithin is used in powder form.
Ingredients Weight percentage (%) Quantity (in total 84 g)
Cashew Paste 47.62 40.00
Oat Flour 23.81 20.00
Rapeseed Oil 23.81 20.00
Sunflower Lecithin 2.38 2.00
Dipotassium Phosphate 2.38 2.00
Total (weight) 100.00 84.00
Table 6
Example 7:
[0053] 1l millet milk is prepared by adding 75 gm of millet flour, 11 gm of refined sunflower oil, 2 gm of sunflower lecithin, 1.80 gm of dipotassium phosphate, and 0.22 gm of guar gum in 900-1000 ml water followed by blending for 5-30 seconds. The prepared millet milk is heat—and acid-stable, i.e., it does not curdle when boiled for making tea or coffee, which are acidic preparations. Millet flour is hydrolyzed to break down its starches into simple carbohydrates, and insoluble fibers are filtered out. This is performed to increase its solubility. Sunflower lecithin is used in powder form.
Ingredients Weight (%) Quantity (in total 90 g)
Millet Flour 83.33 75.00
Refined Sunflower Oil 12.22 11.00
Sunflower Lecithin 2.22 2.00
Dipotassium Phosphate 2.00 1.80
Guar gum 0.22 0.20
Total (weight) 100.00 90.00
Table 7
[0054] The following illustrates experimental data regarding the stability of vegan plant-based composition over conventional plant-based milk products.
[0055] Table 8, Table 9, and Table 10 illustrate the stability of different kind of vegan-based milk formulations over the other plant-based milk products.
Preparation Procedure Commercial Product 1-Almond Drink Commercial Product 2-
Almond Drink Commercial Product 3-
Oat Beverage Present invention product- Cashew & Oat Base Blend
Hot Instant Coffee 1. 2g of instant coffee powder taken in a glass
2. 100ml of boiling water was added
3. 100ml of plant-based milk was added & stirred Curdled Curdled Curdled - No curdling
- Creamy texture
- No off-aftertaste
Table 8
Preparation Procedure Conventional Product 1-
Millet Beverage Conventional Product 2-
30-second Almond Drink Conventional Product 3-
Cashew
Oat Drink Present invention- Oat Base
Milk Tea with Ginger (Indian-style Kadak Chai) 1. 100ml water was taken in a pan and heated on medium flame till it started to boil
2. 2g black tea leaves and 5g grated fresh ginger were added and simmered for 5 minutes
3. 100ml plant-based milk was added and the mixture was heated on medium-high flame for 2-3 aggressive boils Curdled Curdled Curdled - No curdling
- No interfering aftertaste
Table 9

Preparation Procedure Conventional Product 1: Almond Drink Conventional Product 2: Oat Drink Conventional Product 3:
Oat + Nut Drink Present invention:
Cashew, Almond & Soy Base Blend
Curd (& preparations like buttermilk) 1. 500ml plant-based milk* was taken in a pan and boiled whilst stirring
2. Boiled plant-based milk was taken off heat and cooled till 40-45°C
3. Two tablespoons of Dahi were added as yogurt starter and mixed well with the luke warm plant-based milk
4. This mixture was covered with a towel to preserve heat and left outside at room temperature for 6 hours
5. After 6 hours, it was kept in the refrigerator overnight at 4°C Did not set Did not set Did not set - Perfectly set
- Firm texture
- Same dairy yogurt taste
Table 10
[0056] In an embodiment, the present invention also relates to a method for preparing the vegan plant-based milk, as shown in Figure 1. The method comprises the following steps:
i) measuring and adding all ingredients, comprising, base ingredients, functional ingredients, and optionally additional ingredients in a mixer;
ii) mixing for 5-15 mins until all ingredients are combined to prepare the vegan plant-based composition.

[0057] Humidity/moisture levels must be controlled during production. Less than 60% moisture to be maintained during vegan base production. In an exemplary embodiment, the mixer is selected from, such as, but not limited to, planetary mixer, ribbon mixer, and the like.
[0058] In an embodiment, the preparation of plant-based milk formulation involves adding the water or coconut water into the vegan plant-based composition prepared in the present invention in a ratio of 1:5 to 1:33 followed by high-shear blending of the obtained mixture for at least 5 seconds. In an exemplary embodiment, the blending is performed using a blender, such as, but not limited to, hand blender, mixer grinder, protein shaker, and the like. . This method may be performed in any non-industrial setup such as, but not limited to, home kitchens, or kitchens at hotels, restaurants, and cafes. The amount of the vegan plant-based composition used for preparing the plant-based milk is much less as compared to the final prepared plant-based milk, resulting in a reduction in packaging load by 12 times or more. The amount of water added during the preparation of plant-based milk varies depending on the type of the final plant-based milk to be achieved. For instance, the preparation of thinner milk substitutes such as cow milk requires more water. On the contrary, the preparation of thicker milk substitutes such as buffalo milk requires less water.
[0059] In yet another embodiment, the vegan plant-based composition may also be used for preparing other products, such as, but not limited to curd since the vegan plant-based composition prepared in the present invention is minimally processed and has higher total solid content.
[0060] In an embodiment, the plant-based milk prepared in the present invention may be used as a milk substitute in such as, but not limited to, tea, coffee, custard, shakes, smoothies, yogurt, and the like.
[0061] In an embodiment, the ingredients may vary in the vegan plant-based composition prepared in the present invention.
[0062] The following illustrates exemplary data of different possible combinations of the ingredients that may be used to prepare vegan plant-based composition in the present invention and should not be construed to limit the scope of the invention.
[0063] Example 1 (Combination 1):
? Base Ingredient – Almond Paste (Nut-Based Paste) – 50% by total weight of the vegan plant-based composition
? Edible Oil - Sunflower Oil – 37% by total weight of the vegan plant-based composition
? Acidity Regulator - Dipotassium Phosphate – 4% by total weight of the vegan plant-based composition
? Emulsifier - Soy Lecithin – 4% by total weight of the vegan plant-based composition
? Fiber - Fructo-Oligo-Saccharides – 4% by total weight of the vegan plant-based composition
? Thickener - Guar Gum – 1% by total weight of the vegan plant-based composition
[0064] Example 2 (Combination 2):
? Base Ingredient - Oats (Grain) – 63% by total weight of the vegan plant-based composition
? Edible Oil – Coconut Oil - 20% by total weight of the vegan plant-based composition
? Acidity Regulator - Potassium Citrate - 4% by total weight of the vegan plant-based composition
? Emulsifier -Sunflower Lecithin - 4% by total weight of vegan plant-based composition
? Fiber - Fructo-Oligo-Saccharides - 4% by total weight of vegan plant-based composition
? External Components – Pea Protein – 4% by total weight of the vegan plant-based composition
? Thickener - Xanthan Gum - 1% by total weight of vegan plant-based composition
[0065] Example 3 (Combination 3):
? Base Ingredient – Cashew Nut-paste - 70% by total weight of the vegan plant-based composition
? Coconut (Fruit) - 20% by total weight of the vegan plant-based composition
? Acidity Regulator - Sodium Bicarbonate - 5% by total weight of the vegan plant-based composition
? Emulsifier - Sunflower Lecithin - 5% by total weight of vegan plant-based composition
[0066] The present invention exhibits the following advantages:
? The present invention provides a cost-efficient method for preparing the plant-based milk as a substitute for bovine milk using the vegan plant-based composition prepared in the present invention.
? The present invention ensures low transportation and storage costs due to the reduced weight of the vegan plant-based composition. For example, less than 80 grams of this vegan plant-based composition can create 1 liter of highly functional plant-based milk.
? The plant-based milk prepared in the present invention using the vegan plant-based composition prevents it from interfering with the taste of tea or coffee, or from imparting an after-taste of its own.
? The vegan plant-based composition exhibits a superior/enhanced shelf life at room temperature for over six months, without the requirement of preservatives, thus eliminating the requirement of the cold chain.
? The plant-based milk prepared in the present invention using vegan plant-based milk can be boiled without splitting or curdling.
? The plant-based milk can be prepared in a non-industrial setup, like home kitchen, cafe-kitchen, or restaurant kitchen, by just adding water to the vegan plant-based composition, followed by high-shear blending of the obtained mixture.
? The vegan plant-based composition may also be used for preparing yogurt since the vegan plant-based composition is minimally processed and has higher total solid content.
? The plant-based milk prepared in the present invention using vegan plant-based composition is taste-neutral and creamy, heat stable, and acid stable when used for preparing tea and coffee.
[0067] While this invention has been described in connection with what is presently considered to be the most practical and preferred embodiment, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the scope of the appended claims.
,CLAIMS:WE CLAIM:

1. A vegan plant-based composition for preparing a highly functional plant-based milk comprising,
• at least one base ingredient in a range of 10-99% by total weight of the vegan plant-based composition, comprising:
o a nut-based paste in a range of 10-99% by total weight of base ingredient;
o a fruit in a range of 10-99% by total weight of base ingredient;
o a grain in a range of 10-99% by total weight of base ingredient;
o a legume in a range of 10-99% by total weight of base ingredient;
• at least one functional ingredients in a range of 1-15% by total weight of the vegan plant-based composition, comprising:
o an acidity regulator in a range of 0.5-5% by total weight of the vegan plant-based composition;
o optionally a fiber in a range of 0.1-15% by weight of the total vegan plant-based composition;
o optionally a thickener in a range of 0.1-3% by total weight of the vegan plant-based composition;
o optionally an emulsifier in a range of 0.1-6.3% by total weight of total plant-based composition;

• optionally an additional ingredient in a range of 0.1-72% by the total weight of the vegan plant-based composition, comprising:
o an edible oil in a range of 0.1-72% by the total weight of the vegan plant-based composition;
o a protein in the range of 0.1-45% of the total weight of the vegan plant-based composition;
o a carbohydrate in a range of 0.1-45% by the total weight of the vegan plant-based composition;
o vitamins in a range of 0.1-2% by total weight of the vegan plant-based composition, and
o minerals in a range of 0.1-5% by total weight of the vegan plant-based composition; and
o flavors in a range of 0.1-5% by the total weight of the vegan plant-based composition.

2. The composition as claimed in claim 1, wherein the nut-based paste is prepared using a nut butter selected from a group consisting of almond butter, cashew-nut butter, hazelnut butter, pistachio butter, walnut butter, macadamia butter, pine-nut butter, pecan butter, etc., or a combination thereof.

3. The composition as claimed in claim 1, wherein the fruit is a coconut.

4. The composition as claimed in claim 1, wherein the grain is selected from a group of oats, rice, millets, etc., or a combination thereof.

5. The composition as claimed in claim 1, wherein the legume is selected from a group consisting of soy, moong, pea, etc., or a combination thereof.

6. The composition as claimed in claim 1, wherein the fiber is selected from a group of Fructooligosaccharides and oligosaccharides.

7. The composition as claimed in claim 1, wherein the acidity regulator is selected from a group consisting of dipotassium phosphate, potassium citrate, sodium bicarbonate, etc., or a combination thereof.

8. The composition as claimed in claim 1, wherein the thickener is selected from a group consisting of xanthan gum, guar gum, gellan gum, acacia gum, etc., or a combination thereof.

9. The composition as claimed in claim 1, wherein the emulsifier is selected from a grpoup consisting of sunflower lecithins, soy lecithins, etc., or a combination thereof.

10. The composition as claimed in claim 1, wherein the edible oil is selected from a group consisting of coconut oil, sunflower oil, safflower oil, soybean oil, canola oil, rapeseed oil, rice bran oil, cottonseed oil, palm oil, almond oil, cashew-nut oil, olive oil, etc., or a combination thereof.

11. A plant-based milk formulation prepared by mixing the vegan plant-based composition as claimed in claim 1 and water in a ratio of 1:5 to 1:33 followed by high-shear blending of the obtained mixture for 5-120 seconds in any non-industrial setup.

12. A method of preparing the vegan plant-based composition as claimed in claim 1, comprising steps of:
i) measuring and adding all ingredients, comprising, base ingredients, functional ingredients, and optionally additional ingredients in a mixer;
ii) mixing for 5-15 mins until all ingredients are combined to prepare the vegan plant-based composition.