Method for producing a preferably vegan food product particulate, preferably vegan food product particulate, and preferably vegan final food product

A method for producing a food product particulate based on almond flour, as a recipe component for producing final food products or directly as a final food product, comprising the steps:

• a) providing partially de-oiled almond flour having a proportion by weight of fat between 5 and 20% by weight, and a proportion by weight of protein between 43 and 57% by weight,
• b) providing water,
• c) producing a liquid mixture of the partially de-oiled almond flour and the water, the percentage by weight of the almond flour in the mixture being selected to be between 1 and 40% by weight, and the percentage by weight of water being selected to be between 60 and 99% by weight,
• d) heating the liquid mixture to a temperature from a temperature range between 72° C. and 138° C. and obtaining a heated liquid, an agglomeration of almond particles of the almond flour taking place during the heating step to produce agglomerates in the heated liquid,
• e) high-pressure homogenizing the heated liquid containing the agglomerates, in a single-stage or multi-stage hot high-pressure homogenization step, after a heat holding time between 30 s and 25 min at a temperature between 50° C. and 138° C., to obtain a heated hot high-pressure homogenized liquid,
• f) cooling the heated hot high-pressure homogenized liquid.