Textured pulse proteins with improved firmness

Abstract

The present invention relates to a specific composition comprising a specific mixture of texturized broad bean and pea proteins, and to a method for the production thereof and the use thereof in food compositions, in particular meat substitutes, the firmness of which is greater than the firmness of similar products currently on the market.

Description

Prior art

[0001] The present invention relates to a specific composition comprising a specific mixture of textured pea and faba bean proteins, and to methods for their manufacture and their use in food compositions, in particular in meat analogs.

[0002] Techniques for texturizing proteins, in particular by extrusion cooking, with the aim of preparing products with a fibrous structure intended for the production of meat and fish analogs, have been applied to many vegetable sources.

[0003] Extrusion cooking processes for proteins can be divided into two main categories according to the amount of water used in the process. When this amount is greater than 30%, this will be called "wet" extrusion cooking, and the product obtained will be more intended for the production of ready-to-eat finished products that imitate animal meat, such as steaks or chicken nuggets. For example, patent application WO 2014 / 081285 is known, which discloses a method for extruding a mixture of proteins and fibers using a typical wet extrusion cooling die.

[0004] When this amount of water is less than 30%, this is known as "dry" extrusion cooking: the product obtained is more intended to be used by food processors in order to formulate meat substitutes by mixing them with other ingredients. The field of the present invention is that of "dry" extrusion cooking.

[0005] Previously, the earliest proteins used as meat analogs were extracted from soybeans and wheat, with soybeans quickly becoming the main source for this application.

[0006] For example, patent application WO 2009 / 018548 is known which teaches that various mixtures containing proteins can be extruded in order to produce extruded proteins with aligned fibers, allowing the intended imitation of meat fibers.

[0007] Although most of the subsequent studies are clearly related to soy protein, other protein sources (both animal and vegetable) have also been texturized: peanut, sesame, cottonseed, sunflower, corn, wheat proteins, proteins of microbial origin, by-products from slaughterhouses or the aquaculture industry.

[0008] Leguminous proteins, such as those derived from peas and beans, have also been the subject of research, both in terms of their isolation and their "dry" extrusion cooking.

[0009] Considerable research has been conducted on pea protein due to its special functional and nutritional properties, and also because of its non-genetically modified nature.

[0010] Despite the extensive research work and progress in recent years, the promotion of these products based on textured pea proteins on the food market still needs to be optimized. One of the reasons lies in particular in the perceived lower firmness of the texture compared to textured soy protein. This view is shared, for example, in the article “Soy and Pea Protein and what in the word is TVP?” by Eben Van Tonder, published on December 26, 2018 and available at the following web link: https: / / earthwormexpress.com / 2018 / 12 / 26 / soy-and-pea-protein-and-what-in-the-world-is-tvp / . Thus, the last table of the article, immediately preceding the conclusion, shows a comparison of the various textured proteins according to their plant origin. It can be clearly seen that, from a textural point of view, the textured proteins obtained with isolates of pea or broad bean are judged to be inferior compared to textured soy protein.

[0011] Despite the extensive research on these textured pea proteins, the textured pea proteins that have been developed and available to date have always been evaluated as being less firm than soy proteins.

[0012] The Applicant's contribution is that the above mentioned problems have been solved and a new specific composition comprising both pea protein and faba bean protein has been developed, which composition is obtained by dry extrusion cooking, in particular in a dry process, and whose firmness is increased with respect to the textured pea proteins currently on the market.

[0013] The present invention will be better understood in the following portion of the general description which is intended to disclose the present invention. Summary of the invention

[0014] The present invention relates to a method for producing a composition of textured pea and broad bean proteins, the method being characterized in that the method comprises the following steps:

[0015] 1) providing a mixture comprising relative amounts of a pea protein-rich material and a faba bean protein-rich material such that a weight ratio of pea protein to faba bean protein in the range of between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 65 / 35 and 55 / 45, preferably between 63 / 37 and 58 / 42, even more preferably between 61 / 39 and 59 / 41 can be obtained;

[0016] 2) extrusion cooking the mixture with water so as to obtain, at the die outlet, an extrudate having a density measured according to Test A ranging from 225 to 375 g / l, preferentially from 250 to 350 g / l, even more preferentially from 275 to 325 g / l, even more preferentially from 300 g / l;

[0017] 3) optionally cutting the extruded composition with a knife at an extruder outlet consisting of an outlet die having an orifice;

[0018] 4) Drying the extruded composition.

[0019] In one embodiment, the pea protein-rich material used in step 1) is an isolate having a protein content of more than 80%, and the fava bean protein-rich material used in step 1) is a fava bean concentrate having a protein content in the range of between 45% and 70%, preferably between 50% and 65%, even more preferably between 60% and 65%.

[0020] In one embodiment, the mixture, in particular the protein-rich material of the mixture, is in the form of a powder having a particle size preferably characterized by a D mode in the range of between 150 microns and 400 microns, preferentially between 150 microns and 200 microns or between 350 microns and 450 microns.

[0021] In one embodiment, the mixture of step 1) further comprises leguminous fibers, wherein the dry weight ratio of (total dry weight of pea protein-enriched material and faba bean protein-enriched material) to the dry weight of leguminous fibers is in the range of 70 / 30 to 90 / 10, preferably 75 / 25 to 85 / 15. The leguminous fibers preferably contain between 40% and 60%, preferably between 45% and 55%, by weight of polymers composed of cellulose, hemicellulose and pectin, and between 25% and 45%, preferably between 30% and 40%, of pea starch, relative to the total weight of the leguminous fibers.

[0022] In one embodiment, the extrusion cooking step 2) is performed by adding an amount of water and mixture such that a moisture content ranging between 20.5% and 26%, preferentially between 21% and 24%, even more preferentially 22% is obtained in the extruder.

[0023] In one embodiment, the drying step 4) is carried out so as to obtain a textured pea and bean protein composition having a dry matter in the range of between 85% and 100%, preferentially between 90% and 100%, even more preferentially between 90% and 95% by weight relative to the total weight of the composition.

[0024] The present invention also relates to pea and bean protein compositions obtainable by the process of the present invention.

[0025] In one embodiment, the composition according to the invention is characterized in that its weight ratio of pea protein to broad bean protein is between 70 / 30 and 45 / 55, preferentially between 65 / 35 and 55 / 45, more preferentially between 63 / 37 and 58 / 42, even more preferentially between 61 / 39 and 59 / 41,

[0026] And in that its density measured according to test A is between 200 g / l and 400 g / l, preferentially between 225 g / l and 375 g / l, even more preferentially between 250 g / l and 350 g / l, even more preferentially between 275 g / l and 325 g / l.

[0027] In one embodiment, the composition according to the invention is characterized in that its water retention capacity according to Test B is less than 2.50 g / g of composition, preferentially less than 2.30 g / g of composition, even more preferentially less than 2.10 g / g of composition, even more preferentially less than 2.00 g / g of composition.

[0028] In one embodiment, the composition according to the invention is characterized in that its dry matter ranges between 85% and 100%, preferentially between 90% and 100%, more preferentially still between 90% and 95% by weight relative to the total weight of the composition.

[0029] In one embodiment, the composition according to the invention is characterized in that its protein content ranges between 55% and 75% by weight, preferentially between 60% and 70%, even more preferentially between 62.5% and 67.5% by weight relative to the weight of the composition.

[0030] In one embodiment, the composition according to the invention is characterized in that its firmness according to Test C ranges between 20 kg and 30 kg, preferentially between 22 kg and 28 kg.

[0031] In one embodiment, the composition according to the invention is characterized in that its so-called dry firmness according to test D ranges between 100 kg and 200 kg, preferentially between 120 kg and 180 kg, even more preferentially between 120 kg and 160 kg.

[0032] The invention also relates to the use of the composition according to the invention in an industrial application selected from the human and animal food industry, industrial medicine or cosmetics.

[0033] Advantageously, the composition according to the invention can be used for the manufacture of meat analogs, fish analogs, sauces, soups and in particular for the manufacture of meat substitutes, in particular minced meat, bolognese sauce, steaks for hamburgers, meat for tacos and pita.

[0034] The present invention will be better understood by reading the following detailed description. DETAILED DESCRIPTION

[0035] The present invention relates to a method for producing a composition of textured pea and bean proteins according to the invention, characterised in that the method comprises the following steps:

[0036] 1) providing a mixture comprising relative amounts of a first material rich in pea protein and a second material rich in faba bean protein such that a weight ratio of pea-derived protein to faba bean-derived protein in the range of between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 60 / 40 and 50 / 50, preferably between 57 / 43 and 53 / 47 can be obtained;

[0037] 2) extrusion cooking the mixture with water so as to obtain at the die outlet an extrudate having a density measured according to test A ranging between 225 and 375 g / l, preferentially between 250 and 350 g / l, even more preferentially between 275 and 325 g / l, even more preferentially 300 g / l.

[0038] 3) Optionally using a knife to cut the extruded composition at the extruder outlet, which consists of an outlet die with an orifice.

[0039] 4) Drying the extruded composition.

[0040] By "protein-rich material" is meant any powder, solution or flake containing at least 25% by weight of protein. Mention may be made in a non-limiting manner of flour, concentrate, isolate, seed.

[0041] For the purposes of the present invention, the term "protein composition" refers to a composition comprising protein-rich material.

[0042] Preferably, the pea protein-rich material used in step 1 is characterized as an isolate, ie, its protein content is greater than 80%. It is conceivable to use a concentrate (protein content between 50% and 80%) or even a powder (protein content less than 50%).

[0043] Materials rich in pea protein are easily obtained using conventional methods well known to those skilled in the art. For example, reference will be made to the processes described in the applicant's patent applications EP1909593 or FR2018052261. The basic principles of these methods (suspension of soy flour in water by wet or dry grinding, removal of insoluble parts such as starch and internal fibers by centrifugation, isoelectric precipitation of the protein of interest) are now conventional and it is easy to extract suitable proteins.

[0044] Preferably, the pea protein-rich material used in step 1 is characterized as an isolate, i.e., its protein content is in the range of between 50% and 80%, preferably between 55% and 70%, and more preferably between 65% and 70%. Isolates (protein content exceeding 80%) can be used, but concentrates are preferred.

[0045] Materials rich in broad bean protein are readily obtained using conventional methods well known to those skilled in the art. An example is a method of grinding broad beans into a fine powder using a grinder and then turbine separating the powder. Turbine separation involves placing the powder in a housing and subjecting it to an air flow that sorts the particles according to their density. By sampling at well-defined points, it will be possible to collect a protein-rich fraction that generally has a content compatible with the content expected in the concentrate.

[0046] The protein content of the above-mentioned protein-rich material can be analyzed using any method well known to those skilled in the art. Preferably, the total nitrogen amount will be determined using the well-known Kjeldhal method or Dumas method, and this amount will be multiplied by a factor of 6.25. This method is particularly known and used for vegetable proteins.

[0047] Therefore, in the present invention, the expression "protein content" or "protein richness", in particular in relation to a protein-enriched material or composition according to the present invention, designates the amount of nitrogen usually measured by the Kjeldahl method multiplied by 6.25 and expressed as % by weight relative to the total weight of the protein-enriched material or composition according to the present invention.

[0048] The mixture is preferably in powder form.

[0049] Preferably, the mixture, in particular the protein-rich material of the mixture, is characterized by a particle size characterized by a D mode in the range between 150 and 400 microns, preferentially between 150 and 200 microns or between 350 and 450 microns.

[0050] The particle size measurements were performed in dry phase using a MALVERN 3000 laser particle size analyzer (equipped with a powder module). The powder was placed in a feeder for the module with an opening in the range between 1 mm and 4 mm and a vibration frequency of 50% or 75%. The device automatically records the various sizes and adjusts the particle size distribution (or PSD) as well as the D mode (D10, D50 and D90). The D mode is well known to those skilled in the art and consists of the average size of the largest particle population (majority population) by number.

[0051] The particle size of the mixture, in particular the particle size of the protein-rich material in the mixture, plays an important role in the stability and productivity of the process. Too fine a particle size entails problems that are sometimes difficult to manage during the extrusion process.

[0052] Pea and bean proteins can be supplemented with amino acids, other proteins (such as proteins derived from cereals) or pea and bean albumin in order to supplement the amino acid profile and obtain a protein with an increased PDCAAS ("Protein Digestibility Corrected Amino Acid Score") and DIAAS ("Digestible Indispensable Amino Acid Score") or even a PDCAAS equal to 1. Such additions must be small and do not change the protein source in order to obtain a nutritional correction.

[0053] The term "weight ratio of pea protein to broad bean protein" is used in this application to refer to the amount of pea protein to the amount of broad bean protein. For better understanding, the weight ratio can be calculated as follows:

[0054] consider:

[0055] - Qp = amount of pea protein-enriched material (in kg) x pea protein content of pea protein-enriched material (in %)

[0056] - Qf = amount of material rich in broad bean protein (in kg) x broad bean protein content of material rich in broad bean protein (in %)

[0057] Therefore, the weight ratio of pea protein to broad bean protein is ((Qp / (Qp+Qf)x100) / ((Qf / Qp+Qf)x100), where (Qp / (Qp+Qf)x100) and (Qf / Qp+Qf)x100) are expressed in %.

[0058] To help understand the expression of this weight ratio, the following is a theoretical case study. If the ratio of the mixture fed to the extruder or in the final composition obtained is 60 / 40, it is understood that pea protein accounts for 60% of the total amount of pea and faba bean protein in the mixture or final composition obtained, and faba bean protein accounts for 40% of the total amount of pea and faba bean protein in the mixture or final composition obtained.

[0059] Depending on the available protein-rich material, a person skilled in the art will be able to use this calculation to generate a mixture corresponding to the teaching in step 1 of the method according to the invention.

[0060] Preferably, the mixture from step 1) further comprises leguminous fibers, wherein the dry weight ratio of the sum of the pea protein-rich material and the faba bean protein-rich material to the leguminous fibers is in the range of between 70 / 30 and 95 / 5, preferentially between 75 / 25 and 90 / 10, even more preferentially between 80 / 20 and 90 / 10.

[0061] "Leguminous fiber" is understood to mean any composition extracted from plants of the Leguminosae family comprising polysaccharides that are relatively indigestible or indigestible to the human digestive system. Such fibers are extracted using any method well known to those skilled in the art.

[0062] The mixture comprising protein, with or without leguminous fibres, used in step 1 can be prepared by mixing the protein- and optionally fibre-rich material according to the prepared mixture.

[0063] The mixture may consist essentially of the leguminous protein and leguminous fiber rich material. The term "consisting essentially of" means that the mixture may contain impurities associated with the process for producing the protein and fiber rich material, such as starch. Preferably, the mixture contains less than 10% by weight, preferably less than 5% by weight of impurities relative to the weight of the mixture.

[0064] The mixture is preferably a dry mixture, the mixture preferably comprising between 80% and 98% by weight of dry matter, preferably between 90% and 95% by weight of dry matter relative to the weight of the mixture.

[0065] Preferably, the leguminous fiber is obtained from peas using a wet extraction method. Peeled peas are ground into powder and then suspended in water. The suspension thus obtained is sent to a hydrocyclone to extract starch. The supernatant is sent to a horizontal settling tank to obtain a leguminous fiber fraction. Such a method is described in patent application EP 2950662. The leguminous fiber thus prepared contains between 40% and 60%, preferably between 45% and 55%, of polymers composed of cellulose, hemicellulose and pectin, and between 25% and 45%, preferably between 30% and 40% pea starch. A commercial example of such fiber is, for example, Pea Fiber I50 fiber from Roquette, France.

[0066] The mixing can be done upstream using a dry blender or even directly as feed from step 2. During this mixing, additives well known to those skilled in the art such as flavorings or even dyes can be added.

[0067] In step 2, the mixture is textured, which means that the protein-rich material and, where applicable, the leguminous fibers are thermally destructured and reorganized in continuous elongation, mainly in parallel straight lines, so as to form fibers. These fibers mimic the fibers found in meat. This texturization is achieved by extrusion.

[0068] Extrusion involves using the rotation of one or two Archimedes screws to force the product through a small orifice, or die, under high pressure and shear forces.

[0069] The resulting heating causes cooking and / or denaturation of the product, hence the term "extrusion cooking" sometimes used in this application, which then expands at the die outlet due to the evaporation of water. This technology makes it possible to develop products that vary widely in their composition, their structure (expansion and vesicular form of the product) and their functional and nutritional properties (e.g. denaturation of anti-nutritional or toxic factors, sterilization of foods). The processing of proteins often results in structural modifications, which are reflected by obtaining products with a fibrous appearance, imitating animal meat fibers.

[0070] The extrusion step is carried out by extruding the dry mixture with a determined amount of water so as to obtain, at the die outlet, an extrudate having a density ranging between 225 and 375 g / l, preferentially between 250 and 350 g / l, even more preferentially between 275 and 325 g / l, even more preferentially 300 g / l, measured according to the above-mentioned Test A. It is part of the standard technical knowledge of a person skilled in the art of protein extrusion to know which parameters, in particular the amount of water, to apply in order to obtain the desired density.

[0071] Test A: Density

[0072] To measure this density, Test A is used, the protocol of which is described below:

[0073] a. Determine the tare weight of a graduated 2-liter test tube;

[0074] b. Filling the cylinder with the product to be analyzed. Preferably, it is possible to ensure that the product fills the 2 liter volume with the aid of small impacts on the tube wall;

[0075] c. Weigh the test tube filled with the product. Obtain the weight P in grams;

[0076] d. Density calculation: Density = (P / 2)

[0077] Step 2 is preferably dry extrusion cooking. In other words, step 2 is preferably carried out with the mixture from step 1 and water in such amounts that the mixture and water together have a moisture content of less than 30% in the extruder.

[0078] Step 2 is preferably carried out with an amount of the mixture from step 1 and water such that the mixture and water together have a moisture content in the extruder ranging between 20.5% and 26%, preferentially between 21% and 24%, even more preferentially between 21% and 22%.

[0079] Moisture content is defined as the ratio between the mass of water and the total mass introduced into the extruder. This moisture content of the mixture and water in the extruder can be calculated by taking into account the dry matter content of the mixture, the flow rate of the mixture fed to the extruder, and the flow rate of the water fed to the extruder. For example, it can be calculated using the following formula: Moisture (in %) = (water flow rate + water flow rate from the mixture) / (mixture flow rate + water flow rate) × 100. For example, the water flow rate from the mixture can be calculated using the following formula: (100-dry matter content of the mixture) × mixture flow rate.

[0080] Preferably, the water is introduced into the extruder zone downstream of the zone for injection of the mixture, while the water and the mixture are introduced upstream of the kneading zone. Preferably, the water is introduced in a feed zone, which is downstream of a zone for introducing the mixture, which in turn is upstream of the kneading zone.

[0081] Any drinking water is suitable for this purpose.

[0082] "Drinking water" is understood to mean water that can be drunk or used for domestic and industrial purposes without posing a health risk. Preferably, its conductivity is chosen between 400 μS / cm and 1,100 μS / cm, preferably between 400 μS / cm and 600 μS / cm. More preferably, in the present invention, it is understood that the drinking water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH in the range between 6.5 and 9, and a total hardness (TH, i.e., the hardness of the water, corresponding to the measured value of the calcium and magnesium ion content in the water) greater than 15 French degrees. In other words, the drinking water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium. This definition includes water from the drinking water network, decarbonated water, and demineralized water.

[0083] Without being bound by any theory, the Applicant Company believes that the moisture present by the mixture entering the extruder together with the water is an essential parameter for obtaining the composition according to the invention. Thus, the moisture values ​​will probably be 20.5%, 21%, 21.5%, 22%, 22.5%, 23%, 23.5%, 24%, 24.5%, 25%, 25.5%, 26%.

[0084] Preferably, step 2 is carried out by extrusion cooking in a twin-screw extruder advantageously characterized by a length-to-diameter ratio ranging between 20 and 65, preferentially between 40 and 60. The extruder is preferably equipped with a series of 85%-95% conveying elements, 2.5%-10% shearing elements and 2.5%-10% reverse pitch elements.

[0085] The aspect ratio is a conventional parameter in extrusion cooking. Thus, the ratio can be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65.

[0086] The various elements are feed elements intended for feeding the product into the die without changing the product, kneading elements intended for mixing the product and reverse pitch elements intended for applying forces to the product to propel it in opposite directions and thus cause mixing and shearing.

[0087] Preferably, a feed element will be placed at the very beginning of the screw, with its temperature set between 20°C and 70°C, followed by kneading elements and reverse pitch elements, with temperatures ranging between 90°C and 150°C.

[0088] Preferably, the screw rotates between 800 and 1150 rpm, preferentially between 850 and 900 rpm.

[0089] Even more preferably, a specific power in the range between 230 Wh / kg and 260 Wh / kg, preferably between 240 Wh / kg and 250 kWh / kg, is applied to the mixture by adjusting the pressure at the outlet in the range between 60 and 100 bar, preferably between 70 and 90 bar.

[0090] Optional step 3 comprises cutting the extruded composition using one or more knives.

[0091] The extruder outlet is called a die. It preferably consists of an orifice preferably having a diameter of 3 mm. Therefore, the extruded composition can be cut preferentially at the die outlet using knives (e.g., three knives) whose rotation speed is preferentially between 1,500 rev / min and 2,000 rev / min.

[0092] If no cutters are used, the extruded composition may be naturally cut by the extrusion process being performed during the discharge of the extruded protein at the extruder outlet.

[0093] The knife is preferably placed flush with the outlet of the extruder, preferentially at a distance in the range between 0 mm and 5 mm. "Flush" is understood to be at a distance very close to the die located at the outlet of the extruder, at the extreme position of being in contact with the die but not in contact with the die. Conventionally, a person skilled in the art will adjust this distance by bringing the knife and the die into contact with each other and then by very slightly moving the latter.

[0094] The final step 4 involves drying the composition thus obtained.

[0095] The skilled person will know how to use the appropriate technology in order to dry the composition according to the invention from the wide choice currently available to them. Without limitation and only as an example, mention may be made of pneumatic dryers, microwave dryers, fluidized bed dryers or vacuum dryers. The skilled person will choose the correct parameters, mainly time and temperature, in order to obtain the desired final dry matter.

[0096] Drying is then carried out to obtain a textured pea and bean protein composition according to the invention, characterised in that its dry matter ranges between 85% and 100%, preferentially between 90% and 100%, even more preferentially between 90% and 95%.

[0097] The invention also relates to a composition comprising pea and bean proteins obtainable by the process according to the invention.

[0098] Preferably, the composition according to the invention is characterized in that its weight ratio of pea protein to broad bean protein ranges between 70 / 30 and 45 / 55, preferentially between 65 / 35 and 45 / 55, more preferentially between 60 / 40 and 50 / 50, more preferentially between 57 / 43 and 53 / 47.

[0099] The density of the composition according to the invention measured according to Test A preferably ranges from 200 g / l to 400 g / l, preferentially from 225 g / l to 375 g / l, even more preferentially from 250 g / l to 350 g / l, even more preferentially from 275 g / l to 325 g / l.

[0100] The composition according to the invention is preferably characterized in that its so-called wet solidity according to test C is in the range between 20 kg and 30 kg, preferably between 22 kg and 28 kg.

[0101] The composition according to the invention is preferentially characterized in that its so-called dry solidity according to test D ranges between 100 kg and 200 kg, preferentially between 120 kg and 180 kg, even more preferentially between 120 kg and 160 kg.

[0102] The term "leguminous family" is considered herein to mean the dicotyledonous plant family of the order Fabale. This is one of the largest flowering plant families, second only to Orchidaceae and Asteraceae in terms of number of species. It contains approximately 765 genera bringing together more than 19,500 species. Several leguminous plants are important crop plants, including soybeans, beans, peas, broad beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, various clover, broad beans, carob and liquorice.

[0103] The term "pea" is considered herein to be used in its most widely accepted use and specifically includes all varieties of "smooth peas" and "wrinkled peas" and all mutant varieties of "smooth peas" and "wrinkled peas", regardless of the use (human food, animal feed and / or other uses) for which the variety is normally used.

[0104] The term "pea" in the present application includes pea varieties belonging to the Pisum genus, more specifically to pea sativum and wheat aestivum. The mutant varieties are particularly those known as "mutant r", "mutant rb", "mutant rug 3", "mutant rug 4", "mutant rug 5" and "mutant lam", as described in the article entitled "Developing novel pea starches" by CL HEYDLEY et al., Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0105] Broad beans are understood to be a family of annual plants of the species Vicia faba, belonging to the family Leguminosae, Fabaceae, Fabaceae, Viciae. A distinction is made between minor and major varieties. In the present invention, both wild-type varieties and those obtained by genetic engineering or variety selection are excellent sources.

[0106] If leguminous protein-rich materials, especially those derived from beans and peas, are particularly suitable for the design of the present invention, it is still possible to implement the design of the present invention with plant protein-rich materials from other sources, such as oats, mung beans, potatoes, cereals or even chickpea proteins. A person skilled in the art will know how to make any necessary adjustments.

[0107] "Extrusion" or "texturing" in the present application is understood to mean any physical and / or chemical process intended to modify a composition comprising proteins so as to impart to it a specific ordered structure. Within the scope of the present invention, texturizing proteins is intended to impart the appearance of fibers, such as those present in animal meat. As described throughout this specification, a particularly preferred method for texturizing proteins is extrusion cooking, in particular using a twin-screw extruder.

[0108] The "weight ratio of pea protein to broad bean protein" refers to the ratio described above in this application.

[0109] The composition according to the invention is also characterized by a density (which may also be incorrectly called relative density) ranging between 200 and 400 g / l, preferentially between 225 and 375 g / l, even more preferentially between 300 and 350 g / l.

[0110] The density can be measured using Test A described above.

[0111] The composition according to the invention is preferably characterized in that its water retention capacity according to Test A is less than 2.50 g of water / g of composition, preferentially less than 2.30 g of water / g of composition, even more preferentially less than 2.10 g of water / g of composition, even more preferentially less than 2.00 g of water / g of composition.

[0112] Test B: Water Retention Capacity

[0113] To measure the water holding capacity, Test B was used, the protocol of which is described below:

[0114] a. Weigh 40g of the sample to be analyzed and put it into a beaker;

[0115] b. Add demineralized water at ambient temperature (between 15°C and 25°C, preferably 20°C + / - 1°C) until the sample is completely immersed;

[0116] c. Maintain static contact for 30 minutes;

[0117] d. Separate the residual water and the sample using a sieve that allows separation of the sample and the residual water, and wait for about 5 minutes until the residual water stops flowing;

[0118] d. Weigh the final weight P (in grams) of the rehydrated sample;

[0119] e. The water holding capacity (expressed as grams of water per gram of protein analyzed) was calculated as follows:

[0120] Water holding capacity = (P – 40) / 40.

[0121] The composition according to the invention is characterised in that its so-called wet solidity according to test C is in the range between 20 kg and 30 kg, preferentially between 22 kg and 28 kg.

[0122] Advantageously, the firmness measured with Test C is increased by at least 20%, preferentially at least 25%, even more preferentially at least 30% relative to the firmness of a composition comprising a protein (preferentially chosen between pea and faba bean protein) textured by dry extrusion available on the market.

[0123] Test C: Wet Firmness

[0124] To measure the so-called wet firmness of the compositions according to the invention, test C is used, the protocol of which is described below:

[0125] a. Weigh 20g of the sample to be analyzed and put it into a beaker

[0126] b. Add demineralized water at ambient temperature (temperature between 10°C and 20°C, preferably 20°C + / - 1°C)

[0127] c. Maintain static contact for 5 minutes by placing a 250 g weight on the sample to ensure that the sample is immersed;

[0128] d. separating the residual water and rehydrating the sample using a sieve that allows separation of the sample and the residual water;

[0129] e. The rehydrated sample was deposited on the bottom of an Ottawa cell (a cell in the form of a standard Perspex block with a volume of 440 ml) equipped with a TA.HD plusC texture analyzer (texturometer) connected to Exponent Connect version 7.0.4.0 software and equipped with a 750 kg force sensor ("load cell") by providing a uniform layer of product distributed over the entire cell without overlap or holes.

[0130] f. Start the analysis with the following parameters: pre-test speed = 1 mm / s, test speed = 5 mm / s, post-test speed = 10 mm / s, strain = 50%, trigger force = 509.9 g;

[0131] g. The firmness value corresponds to the maximum force (expressed in kg) obtained during the analysis (3 repetitions were performed and the arithmetic mean was calculated).

[0132] The textured pea and bean protein composition according to the invention is preferentially characterised in that its so-called dry firmness according to test D is in the range between 100 kg and 200 kg, preferentially between 120 kg and 180 kg, even more preferentially between 120 kg and 160 kg.

[0133] Test D: Dry Firmness

[0134] In order to measure the so-called dry firmness of the compositions according to the invention, test D is used, the protocol of which is described below:

[0135] a. Weigh 20g sample;

[0136] b. The sample was deposited on the bottom of an Ottawa unit (a unit in the form of a standard plexiglass block with a volume of 440 ml), equipped with a TA.HD plusC texture analyzer (texture meter), which was connected to Exponent Connect 7.0.4.0 version software and equipped with a 750 kg force sensor ("load cell");

[0137] c. Start the analysis with the following parameters: pre-test speed = 1 mm / s, test speed = 5 mm / s, post-test speed = 10 mm / s, strain = 40%, trigger force = 10 g;

[0138] d. The firmness value corresponds to the maximum force (expressed in kg) obtained during the analysis (preferably 5 repetitions are performed and the arithmetic mean is calculated).

[0139] "Demineralized water" is understood to mean water that has undergone a treatment aimed at removing a certain amount of its minerals. Preferably, its conductivity is less than 100 μS / cm, preferentially less than 50 μS / cm, even more preferentially between 10 and 40 μS / cm.

[0140] As indicated above, prior art textured soy protein compositions are already well known and used in the food industry, in particular in meat analogs. Their firmness is judged to be significantly greater than that of prior art textured pea or faba bean proteins, as described in the article "Soy and Pea Protein and what in the word is TVP?" by Eben Van Tonder, published on December 26, 2018. The Applicant's contribution is that it has studied this subject and demonstrated that the process disclosed in the present application makes it possible to obtain a textured pea or faba bean protein having a firmness comparable to that of textured soy protein and, in fact, far superior to compositions comprising proteins textured by dry extrusion available on the market, preferably chosen between pea and faba bean proteins.

[0141] Without wishing to be bound by any particular theory, the Applicant Company believes that the increase in firmness of the textured composition according to the invention is due to a synergistic effect between various parameters of the process according to the invention, such as the choice of using a mixture of pea protein and faba bean protein in a specific weight ratio of pea protein to faba bean protein, preferably with a specific moisture content in the extruder.

[0142] The composition according to the invention is preferentially characterized in that its dry matter ranges between 85% and 100%, preferentially between 90% and 100%, even more preferentially between 90% and 95%.

[0143] Dry matter is measured using any method known to those skilled in the art. Preferably, the "drying" method is used. This method involves determining the amount of water evaporated by heating a known amount of a known mass of a sample. Heating is continued until the mass stabilizes, indicating that the water has completely evaporated. Preferably, the temperature used is 105°C.

[0144] The composition according to the invention is preferentially characterized in that its protein content, expressed relative to the total matter (including dry matter and liquid matter, including water), ranges between 55% and 75%, preferentially between 60% and 70%, even more preferentially between 62.5% and 67.5%.

[0145] The protein content can be analyzed using any method well known to the skilled person. Preferably, the total nitrogen content will be analyzed and the content will be multiplied by a factor of 6.25. This method is particularly known and used for vegetable proteins.

[0146] Finally, the invention relates to the use of the compositions according to the invention in industrial applications, such as, for example, the human and animal food industry, industrial medicine or cosmetics.

[0147] The human and animal food industry is understood to mean industrial confectionery (e.g. chocolate, caramel, jelly sweets), bakery products (e.g. bread, brioches, muffins), the meat and fish industry (e.g. sausages, burgers, fish nuggets, chicken nuggets), sauces (e.g. pate, mayonnaise), products of milk origin (e.g. cheese, vegetable milks), beverages (e.g. high-protein drinks, powdered beverages to be reconstituted).

[0148] Generally speaking, the composition according to the present invention can be used to make food products, such as food or beverages, and the content of the composition is in the range of up to 100 weight % relative to the total dry weight of the food product, for example, the amount of the composition is about 1 weight % to about 80 weight % relative to the total dry weight of the food or beverage. All intermediate amounts (i.e. 2 weight %, 3 weight %, 4 weight % ... 77 weight %, 78 weight %, 79 weight %), and all intermediate ranges based on these amounts are envisioned.

[0149] Food products that may be envisioned in the context of the present invention include baked products; baked products (including but not limited to rolls, pastries, pies, cakes and cookies); pre-made sweet baking mixes for preparing sweet baked products; pie fillings and other sweet fillings (including but not limited to fillings for fruit pies and fillings for nut pies, such as fillings for pecan pie, and fillings for cookies, cakes, pastries, confectionery products and similar products, such as fillings for fat-based creams); desserts, gelatin and puddings; frozen desserts (including but not limited to frozen dairy desserts, such as ice cream (including regular ice cream, soft ice cream and all other types of ice cream), and non-dairy frozen desserts (such as non-dairy ice cream, sorbet and similar products)); carbonated beverages (including but not limited to carbonated soft drinks); non-carbonated beverages (including but not limited to non-carbonated soft drinks, such as flavored beverages, juices and beverages based on sweetened tea or coffee); beverage concentrates (including but not limited to liquid concentrates and syrups and non-liquid concentrates, such as freeze-dried preparations and / or powdered preparations); yogurt (including but not limited to high-fat, reduced-fat and fat-free dairy yogurts, as well as non-dairy yogurts and lactose-free yogurts and frozen equivalents of all of these products); snack bars (including but not limited to cereal bars, nut bars, grain bars and / or fruit bars); bread products (including but not limited to leavened and unleavened breads, breads with yeast and without yeast (such as soda bread), breads containing any type of wheat flour, breads composed of any type of non-wheat flour (such as potato, rice and rye flour), and breads that do not contain gluten); mixtures for preparing pre-prepared breads for preparing bread products; sauces, syrups and vinaigrettes; sweetened spreads (including but not limited to pectin, jams, butters, nut spreads and other spreadable preserves, candied fruits and other similar products); confectionery products (including but not limited to jelly beans, soft candies, hard candies, chocolates and chewing gums); sugar-coated and sugar-free coated breakfast cereals (including but not limited to extruded breakfast cereals, flaked breakfast cereals and puffed breakfast cereals) and cereal coating compositions intended for preparing sweetened breakfast cereals. Other types of food and beverage products not mentioned herein but which typically contain one or more nutritive sweeteners are also contemplated in the context of the present invention. In particular, animal feeds (such as pet food) are explicitly contemplated. It can also be used in meat products (such as emulsified sausages or veggie burgers) after texturization by extrusion. It can also be used in egg replacer formulations.

[0150] Compositions according to the present invention can be used as a single protein source, but can also be used in combination with other plant or animal proteins. The term "plant protein" means all proteins derived from cereals, oil-containing plants, leguminous plants and tuberous plants, and all proteins derived from algae and microalgae or fungi, which are used alone or as a mixture, selected from the same family or different families. In the present application, the term "cereals" refers to plants cultivated from the gramineous plants that produce edible grains, such as wheat, rye, barley, corn, sorghum or rice. Grains are often ground into powder form, but are also provided in the form of cereals, and are sometimes provided in the form of whole plants (feed crops). In the present application, the term "tuber" encompasses storage organs that are usually located underground, which ensure the survival of plants in winter and often their reproduction through nutritional processes. These organs are spherical due to the accumulation of stored materials. The organ transformed into a tuber can be a root (e.g. carrot, parsnip, cassava, konjac), a rhizome (e.g. potato, Jerusalem artichoke, Japanese artichoke, sweet potato), the base of the stem (more specifically the hypocotyl, e.g. Brussels sprouts, celery root), a root and hypocotyl combination (e.g. beetroot, radish). For the purposes of the present invention, the term "leguminous plant" refers to any plant belonging to the Cesalpiniaceae, Mimosaceae or Papilionaceae families, and in particular: all plants belonging to the Papilionaceae family, such as peas, beans, soybeans, beans, mung beans, mung beans, lentils, alfalfa, clover or lupins. The definition specifically includes all plants described in a table from the article by R.HOOVER et al., 1991 (Hoover R. (1991) "Composition, structure, functionality and chemical modification of legume starches: a review," Can. J. Physiol. Pharmacol., 69, pp. 79-92). The animal protein may be, for example, egg or milk protein, such as whey protein, casein or caseinate protein. Thus, the pea protein composition may be used in combination with one or more of these proteins or amino acids in order to improve the nutritional properties of the final product, for example to improve the PDCAAS of the protein or to provide other or modified

[0151] More preferably, the invention relates to the use of a composition according to the invention in the baking field.

[0152] The present invention will be of particular interest for producing inclusions in bakery products such as muffins, cookies, pastries, bagels, pizza dough, breads and breakfast cereals.

[0153] The term "inclusions" is understood to mean particles (in this case the composition according to the invention) mixed with the dough before it is cooked. After this step, the composition according to the invention is entrapped in the final product (hence the term "inclusions") and provides its protein content as well as its crispness when consumed.

[0154] The composition according to the invention will be particularly useful for producing inclusions in confectionery products such as fat fillings, chocolates, in order to also provide protein retention as well as crispiness.

[0155] The composition according to the invention will be particularly useful for producing inclusions in products which are alternatives to dairy products such as cheese, yoghurt, ice cream and beverages.

[0156] The composition according to the invention will be of particular interest in the field of analogues of meat, fish, sauces, soups.

[0157] Particular applications relate to the use of the composition according to the invention for the manufacture of meat substitutes, in particular minced meat, but also meat spreads, steaks for hamburgers, meat for tacos and pita, "chili sin carne".

[0158] In pizza, the composition comprising textured leguminous proteins according to the invention will be particularly interesting for spreading on top of the pizza ("topping").

[0159] In dehydrating trays (such as Bolino in Europe or Good Dot in India), the composition according to the invention will be used as an ingredient providing fiber texture and protein. Thus, a product can be obtained which hydrates quickly to its core while being pleasant to chew.

[0160] The present invention will be better understood upon reading the following non-limiting examples.

[0161] Example

[0162] The following examples will be used:

[0163] As pea protein isolate F85G (from Roquette, France), which has a solubility of greater than 30% at pH 7 and 20°C.

[0164] Protein abundance = 83.9%

[0165] As pea protein isolate F85M (from Roquette, France), protein content = 84.1%

[0166] Broad bean protein concentrate as broad bean protein concentrate (from VESTKORN)

[0167] Protein abundance = 65%

[0168] Once the powder mixture is produced, the mixture and water are fed to an extruder.

[0169] Method for producing a composition of textured leguminous proteins in a dry process for all embodiments Description of common parts

[0170] This description is common to all tests / examples. Specificities (composition, flow rates, settings, to be specified in Table 1 below)

[0171] The mixture in powder form was introduced by gravity into a ZSMAXX 27 twin-screw extruder (L / D=60, with 15 jackets) from LEISTRITZ, Germany.

[0172] The mixture in powder form is introduced at a regulated flow rate (in kg / h).

[0173] A regulated amount of water with a regulated flow rate (in kg / h) was also introduced.

[0174] The mass ratio of water to powder was therefore calculated and expressed in %.

[0175] The extrusion screw consisting of 85% feed elements, 5% kneading elements and 10% reverse pitch elements rotates at an adjusted speed (in rpm) and delivers the mixture to the die. As indicated in the description, the feed elements have been placed at the very beginning of the screw, with their temperature set between 20°C and 70°C, followed by shear elements and reverse pitch elements, with their temperatures ranging between 90°C and 150°C.

[0176] This particular program generates a machine torque expressed in %, the outlet pressure is read in bar. The specific energy of the system is calculable (according to the conventional knowledge of a person skilled in the art) and is expressed in kWh / kg.

[0177] At the outlet the product is directed to a die consisting of 1 x 3 mm cylindrical holes from which the textured protein is discharged and then cut using 3 knives rotating between 1500 and 2000 rpm placed flush with the outlet of the extrusion die.

[0178] The textured protein thus produced was dried in a Thermo Scientific UT6760 ventilated oven heated to 60°C.

[0179] The measurements of density according to Test A, water holding capacity according to Test B, and firmness of the extruded protein using Test C were recorded.

[0180] Summary of the various tests performed

[0181] Table 1 below summarizes the various tests carried out and the analyses corresponding to the compositions obtained:

[0182]

[0183]

[0184] Comparison of various embodiments shows us that:

[0185] - Low density textured proteins (e.g. 1, 2 and 3), whether 100% bean, 100% pea or 50% bean / 50% pea, have a water holding capacity according to Test B of not less than 2 and a firmness according to Test C of not more than 15.

[0186] - 100% pea and 100% faba bean high density textured proteins (Example 4 and Example 6 respectively) also have a water holding capacity according to Test B of not less than 2 and a firmness according to Test C of not more than 15.

[0187] - Only Example 5 according to the invention (high density and 50% peas / 50% broad beans) produced a textured protein with a water holding capacity according to Test B of less than 2 and a firmness according to Test C of more than 15.

[0188] Comparison with Nutralys T70S and SIMPLE PEAS

[0189] Table 2 below compares the extruded protein compositions obtained with Nutralys T70S and SIMPLE PEAS.

[0190] Nutralys T70S is a textured pea protein sold by the Applicant company.

[0191] SIMPLEAS MINCE is also a textured pea protein produced and sold by SIMPLEAS.

[0192]

[0193] The results show that the textured protein of Example 5 according to the invention has a much higher wet firmness than the proteins sold under the names Nutralys T70S and SIMPLEAS MINCE.

Claims

1. A method for producing a composition of textured pea and broad bean proteins, characterized in that The method comprises the following steps: 1) providing a mixture comprising relative amounts of a pea protein-rich material and a faba bean protein-rich material such that a weight ratio of pea protein to faba bean protein in the range of between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 65 / 35 and 55 / 45, preferably between 63 / 37 and 58 / 42, even more preferably between 61 / 39 and 59 / 41 can be obtained; 2) extrusion cooking the mixture with water so as to obtain at the die outlet an extrudate having a density measured according to Test A ranging from 225 g / l to 375 g / l, preferentially from 250 g / l to 350 g / l, even more preferentially from 275 g / l to 325 g / l, even more preferentially 300 g / l; 3) optionally cutting the extruded composition with a knife at the extruder outlet, the extruder outlet consisting of an outlet die having an orifice, 4) Drying the extruded composition.

2. The method according to claim 1, characterized in that The pea protein-rich material used in step 1) is an isolate having a protein content of more than 80%, and the fava bean protein-rich material used in step 1) is a fava bean concentrate having a protein content ranging from 45% to 70%, preferably from 50% to 65%, even more preferably from 60% to 65%.

3. The method according to any one of claims 1 or 2, characterized in that The mixture is in the form of a powder having a particle size preferably characterized by a D mode in the range between 150 and 400 microns, preferentially between 150 and 200 microns or between 350 and 450 microns.

4. The method according to claims 1 to 3, characterized in that Said mixture of step 1) further comprises leguminous fibres, wherein the dry weight ratio of (total dry weight of pea protein-rich material and bean protein-rich material) to the dry weight of leguminous fibres is in the range between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

5. The method according to any one of claims 1 to 4, characterized in that The leguminous fiber contains between 40% and 60%, preferably between 45% and 55%, by weight of a polymer consisting of cellulose, hemicellulose and pectin, and between 25% and 45%, preferably between 30% and 40%, of pea starch, relative to the total weight of the leguminous fiber.

6. The method according to any one of claims 1 to 5, characterized in that Said extrusion cooking step 2) is carried out by adding said water and said mixture in such an amount as to obtain in said extruder a moisture content ranging between 20.5% and 26%, preferentially between 21% and 24%, even more preferentially 22%.

7. The method according to any one of claims 1 to 6, characterized in that The drying step 4) is carried out so as to obtain a textured pea and bean protein composition having a dry matter ranging between 85% and 100%, preferentially between 90% and 100%, even more preferentially between 90% and 95%.

8. A pea and bean protein composition obtainable by the process according to one of claims 1 to 7.

9. The composition according to claim 8, characterized in that Its weight ratio of pea protein to broad bean protein is between 65 / 35 and 55 / 45, preferentially between 63 / 37 and 58 / 42, even more preferentially between 61 / 39 and 59 / 41, and in that its density measured according to test A is between 200 g / l and 400 g / l, preferentially between 225 g / l and 375 g / l, even more preferentially between 250 g / l and 350 g / l, even more preferentially between 275 g / l and 325 g / l.

10. The composition according to any one of claims 8 or 9, characterized in that Its water retention capacity according to Test B is less than 2.50 g / g of composition, preferentially less than 2.30 g / g of composition, even more preferentially less than 2.10 g / g of composition, even more preferentially less than 2.00 g / g of composition.

11. The composition according to any one of claims 8 to 10, characterized in that Its dry matter content ranges between 85% and 100% by weight, preferentially between 90% and 100% and more preferentially still between 90% and 95% by weight relative to the total weight of the composition.

12. The composition according to any one of claims 8 to 11, characterized in that The protein content within the composition ranges between 55% and 75% by weight, preferentially between 60% and 70%, even more preferentially between 62.5% and 67.5% by weight relative to the weight of the composition.

13. The composition according to any one of claims 8 to 12, characterized in that Its firmness according to test C ranges between 20 kg and 30 kg, preferably between 22 kg and 28 kg.

14. The composition according to any one of claims 8 to 13, characterized in that Its dry firmness according to test D ranges between 100 kg and 200 kg, preferentially between 120 kg and 180 kg, even more preferentially between 120 kg and 160 kg.

15. Use of a composition according to any one of claims 8 to 14 in an industrial application selected from the human and animal food industry, industrial medicine or cosmetics.

16. Use according to claim 15 for the production of meat analogs, fish analogs, sauces, soups, in particular for the production of meat substitutes, in particular minced meat, pate, steaks for hamburgers, tacos and pita meat.

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