Extruded plant proteins comprising tuber fibres

Abstract

The present invention provides a textured plant protein containing a fibre extracted from a tuber, characterised in that the textured plant protein has a rehydration rate according to Test A of between 65% and 100%, said tuber fibre being particularly suitable for producing said textured plant protein, the processes for producing the tuber fibre and the textured plant protein, as well as their applications.

Description

Description Extruded vegetable proteins including tuber fibers Previous art

[0001] The technique of texturizing proteins, in particular by cooking-extrusion, with the aim of preparing products with a fibrous structure intended for the production of meat and fish analogues, has been applied to many plant sources.

[0002] Protein cooking-extrusion processes can be divided into two main categories based on the amount of water used. When this water content exceeds 40% by weight, it is referred to as "wet" or "wet" cooking-extrusion, and the resulting products are intended for the production of finished products for immediate consumption, simulating animal meat, such as beef steaks or chicken nuggets. For example, patent application WO2014081285 describes a process for extruding a mixture of protein and fibers using a cooling die, typical of wet extrusion.

[0003] When the water content is less than 40% by weight, it is referred to as "dry" cooking-extrusion: the resulting products are primarily intended for use by food manufacturers to formulate meat substitutes by mixing them with other ingredients. The field of the present invention is indeed preferentially that of "dry" cooking-extrusion.

[0004] Historically, the first proteins used as meat analogues were extracted from soybeans and wheat. Soybeans then quickly became the primary source for this area of ​​application.

[0005] For example, we know of patent application W02009018548 which teaches us that various mixtures containing proteins can be extruded in order to generate an extruded protein with aligned fibers, making it possible to consider simulating meat fibers.

[0006] While most of the studies that followed naturally focused on soy protein, other protein sources, both animal and plant-based, have been textured: peanut, sesame, cottonseed, sunflower, corn, wheat proteins, proteins from microorganisms, slaughterhouse by-products or the fish industry.

[0007] Legume proteins such as those from peas and broad beans have also been the subject of research, both in the area of ​​their isolation and in that of their "dry" cooking-extrusion.

[0008] Numerous studies have been undertaken on pea proteins, given their particular functional and nutritional properties, but also for their non-genetically modified nature.

[0009] Despite significant research efforts and substantial growth in recent years, the market penetration of textured vegetable protein products still needs optimization. One particular reason for this is the need to rehydrate textured vegetable proteins before use.

[0010] Indeed, since these are manufactured and marketed in a dry form allowing for long-term storage, their user must rehydrate them in order to shape them and mix them intimately with the other constituents of the formulation to obtain a satisfactory final result.

[0011] To achieve this, dry textured vegetable proteins are placed in contact with an aqueous solution. Rehydration time is a key factor for productivity in this process. Indeed, the faster the rehydration step takes place, the less time the tanks are tied up. A short rehydration step therefore translates into time savings and increased productivity. A short rehydration time also helps limit the risk of bacterial contamination.

[0012] After the initial rehydration step, the amount of water absorbed often represents only about 50% of the amount needed for subsequent formulation steps. Therefore, it is common practice to further shred the rehydrated textured vegetable proteins (TVPs) in an additional step called shredding. This shredding process involves chopping the rehydrated textured fibers. The resulting shredded TVPs are then re-introduced into an aqueous solution and, thanks to the shredding step, can reabsorb the remaining water. This step is complex because improper shredding can damage the TVPs. Furthermore, it adds another layer of complexity to the process.

[0013] A second strategy is presented in patent application WO2022 / 139960, proposing the use of equipment that allows for intimate mixing of water and textured vegetable protein, thereby improving the protein's rehydration rate. This process requires the purchase and operation of this specific equipment, as well as time-consuming cleaning procedures.

[0014] It is therefore of interest for the technical field to provide textured vegetable proteins with improved rehydration speed. Description of the figures Fig. 1

[0015] Figure 1 is a graph representing the relationship between the rehydration rate according to Test A of several textured vegetable proteins according to this application and two characteristics such as the D50 particle size dispersion indicator and the composition of the tuber-extracted fiber powder present in these textured vegetable proteins. General description

[0016] In the first aspect, the present application relates to a textured vegetable protein containing a fiber extracted from a tuber characterized in that the textured vegetable protein has a rehydration rate according to Test A of between 65% and 100%.

[0017] In a particular embodiment, the textured vegetable protein has a rehydration rate according to Test A of between 70% and 100%.

[0018] In one particular embodiment, textured vegetable protein is characterized in that the tuber fiber is extracted from potato tuber.

[0019] In a particular embodiment, the textured vegetable protein is characterized in that the fiber content extracted from tuber, expressed as dry weight of tuber fiber relative to the dry weight of textured vegetable protein, is between 5% and 25%, preferably between 10% and 20%.

[0020] In a particular embodiment, textured vegetable protein is characterized in that it has a protein content, expressed as dry weight of protein relative to dry weight of textured vegetable protein, of between 60% and 90%, preferably between 65% and 85%, and even more preferably between 70% and 80%.

[0021] In one particular embodiment, textured vegetable protein is characterized in that it comprises between 10% and 20% of a fiber extracted from potato tuber and between 80% and 90% of a pea protein.

[0022] In a second aspect, the present application relates to a process for manufacturing a textured vegetable protein having a rehydration rate according to Test A of between 65% and 100%, preferably of a textured vegetable protein according to the first aspect of the application, characterized in that it comprises the following succession of steps: a) Provision of a mixture comprising a fiber extracted from tuber and at least one protein-rich material, b) Texturing of the mixture from step a), the water content during the texturing step being between 1% and 40% expressed as a mass percentage of water on the total mass including the mixture and water, c) Optionally cutting of the textured vegetable protein obtained at the end of step b) d) Optionally drying of the extruded vegetable protein obtained in step b) or c).

[0023] In a particular embodiment, the process is characterized in that the fiber extracted from the tuber in step a) is in the form of a tuber-extracted fiber powder, having a particle size defined by a D50 between 1 and 1000 µm, preferably between 10 and 500 m, preferably between 20 and 200 pm, preferably between 30 and 150 pm.

[0024] In a particular embodiment, the process is characterized in that the fiber extracted from tuber in step a) is extracted from potato tuber.

[0025] In a particular embodiment, the manufacturing process is characterized in that the fiber extracted from the tuber in step a) has: - a mass quantity of tuber dietary fiber, determined according to method AOAC 985.29, greater than 50%, for example from 50 to 80%, generally from 50 to 75%, for example from 50 to 70%, preferably from 60 to 68%; - a mass quantity of tuber starch, expressed in relation to the dry matter of said fiber extracted from tuber, ranging from 10 to 45%, preferably from 15 to 35%, more preferably from 15 to 25%; - a mass quantity of tuber protein, expressed in relation to the dry matter of said fiber extracted from tuber, of less than 6%, for example ranging from 2 to 5%, in particular from 2.5 to 4.5%; - a mass quantity of minerals, expressed in relation to the dry matter of said fibre extracted from tuber less than 3.5%, preferably less than 3.2%, preferably less than 3%, for example ranging from 1 to 3%, in particular from 1.5 to 2.9%; - a particle size D50 less than 275 pm, for example ranging from 10 to 275 pm, preferably ranging from 20 to 200 pm, for example ranging from 30 to 150 pm.

[0026] In a particular embodiment, the process is characterized in that the protein-rich material of step a) has a protein content, expressed as dry weight of protein per dry weight of protein-rich material, of between 55% and 95%, preferably between 70% and 90%.

[0027] In a particular embodiment, the process is characterized in that the protein-rich material of step a) exhibits a solubility according to Test E in water at pH 7 greater than 30%.

[0028] In a particular embodiment, the process is characterized in that the mixture of step a) comprises the fiber extracted from tuber and the protein-rich material in a mass ratio of between 5 / 95 and 25 / 75, preferably between 10 / 90 and 20 / 80, preferably is a mixture of fiber extracted from tuber, preferably from potato tuber, and pea or broad bean protein isolate powder in a mass ratio of between 5 / 95 and 25 / 75, preferably between 10 / 90 and 20 / 80.

[0029] In a particular embodiment, the process is characterized in that it consists of these steps.

[0030] According to a third aspect, the present application concerns a fiber powder extracted from tubers, characterized in that it has: - a mass quantity of tuber dietary fiber determined according to the AOAC method 985.29, greater than 50%, for example from 50 to 80%, more preferably from 50 to 75%, even more preferably from 50 to 70%, even more preferably from 60 to 68%; - a mass quantity of tuber starch, expressed in relation to the dry matter of said fiber powder extracted from tuber, ranging from 10 to 45%, preferably from 15 to 35%, more preferably from 15 to 25%; - a mass quantity of tuber protein, expressed in relation to the dry matter of said fiber powder extracted from tuber, of less than 6%, preferably ranging from 2 to 5%, more preferably from 2.5 to 4.5%; - a mass quantity of minerals, expressed in relation to the dry matter of said fiber powder extracted from tuber less than 3.5%, preferably less than 3.2%, preferably less than 3%, preferably from 1 to 3%, more preferably from 1.5 to 2.9%; - a hydration capacity, expressed in g of water / g of powder, ranging from 4 g / g to 9 g / g, preferably from 4.5 to 8 g / g.

[0031] In a particular embodiment, the extracted fiber powder is characterized in that it has a particle size D50 of less than 275 pm, preferably ranging from 10 to 275 pm, preferably ranging from 20 to 200 pm, for example ranging from 30 to 150 pm.

[0032] In a particular embodiment, the fiber powder extracted from tuber is characterized in that the tuber is a potato tuber.

[0033] In another aspect, the present application relates to the use of textured vegetable protein according to the first aspect of this application or obtained according to the manufacturing process of the second aspect of this application to prepare a food, pharmaceutical or cosmetic composition. Detailed description 1. Textured vegetable protein

[0034] In the first aspect, the present application relates to a textured vegetable protein containing a fiber extracted from a tuber, the textured vegetable protein being characterized by a rehydration rate according to Test A of between 65% and 100%.

[0035] According to this first aspect, the present application relates to a textured vegetable protein having a rehydration rate according to Test A of between 65% and 100% characterized in that it contains a fiber extracted from tuber.

[0036] In this application, "textured vegetable protein" means a composition comprising vegetable proteins that have undergone a physical and / or chemical process to modify them into a specific ordered structure. In the context of this application, the texturization of the vegetable proteins aims to give them the appearance of fibers such as those found in animal meats. Textured vegetable protein is also known as TVP.

[0037] Preferably, the texturization of plant proteins is carried out by dry texturization, preferably extrusion. In this application, "dry texturization" means a texturization process, particularly by cook-extrusion, in which the amount of water in the mixture in the extruder represents less than 40% of the total weight of the ingredients used in the process, preferably between 1% and 40%.Typically, as detailed below, the textured vegetable protein of this application is preferably prepared by cook-extrusion by introducing a powder and water into an extruder, said powder containing proteins, and in this context the expression "textured by dry process" means that the weight of water introduced into the extruder represents less than 40% of the total weight of the ingredients used in the process, preferably between 1% and 40% of the total weight of water and powder introduced into the extruder, preferably still between 5% and 35% of the total weight of water and powder introduced into the extruder.To clarify this aspect, the weight of water introduced into the extruder can represent 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40% as well as all the ranges obtained with these values ​​as upper and lower bounds. Other texturing techniques such as 3D printing, electro-spinning, freezing or so-called "shear-cell" technology, even if not preferred, may benefit from the teachings of this application.

[0038] The term "plant protein" should be understood as any extract, composition, or product containing proteins from plant sources. For the sake of clarity, proteins derived from eggs, milk, or animals are excluded from this definition, while proteins from plants or algae are included. Preferably, plant protein is characterized as a protein extracted from legumes or cereals. Furthermore, due to their plant origin and the extraction process, the proteins obtained may, by their very nature, contain other constituents, otherwise known as impurities, from the same plant source.

[0039] In a preferred configuration, textured vegetable protein is characterized by a vegetable protein content, preferably vegetable protein extracted from legumes or cereals, of between 95% and 100%, expressed as the weight of vegetable protein relative to the total weight of protein in said textured vegetable protein. To clarify this aspect, the vegetable protein, preferably extracted from legumes or cereals, may represent 95%, 96%, 97%, 98%, 99%, or 100% of the total protein content of the textured vegetable protein, as well as all ranges obtained with these values ​​as upper and lower bounds.

[0040] These plant-based proteins are preferably legume proteins, particularly pea or broad bean proteins, as well as a mixture of pea and broad bean proteins. Even more preferentially, these plant-based proteins are pea proteins. Other proteins include oat, mung bean, potato, corn, wheat gluten, and pea proteins. Chickpeas can also be used. A skilled person will know how to make any necessary adjustments.

[0041] The term "legumes" here refers to the family of dicotyledonous plants in the order Fabales, and more specifically the family Fabaceae or Leguminosae. It is one of the largest families of flowering plants, the third largest after the Orchidaceae and Asteraceae in terms of the number of species. It comprises approximately 765 genera encompassing more than 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, broad beans, chickpeas, peanuts, lentils, alfalfa, various clovers, broad beans, carob, and licorice.

[0042] The term "pea" is here considered in its broadest sense and includes in particular all varieties of "smooth pea" and "wrinkled pea", and all mutant varieties of "smooth pea" and "wrinkled pea", regardless of the uses to which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0043] The term "pea" includes varieties of pea belonging to the genus Pisum and more particularly to the species sativum and aestivum. These mutant varieties include those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al., 1996 (CL HEYDLEY et al. "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87).

[0044] The term "fava bean" refers to the group of annual plants of the species Vicia faba, belonging to the legume group of the family Fabaceae, subfamily Faboideae, tribe Fabeae. A distinction is made between the Minor and Major varieties. In this application, both wild varieties and those obtained through genetic engineering or varietal selection are considered excellent sources of fava bean protein.

[0045] For the purposes of this application, "fibre extracted from tubers" means a composition rich in dietary fiber obtained by an extraction process using at least one tuber as raw material. In the following, the terms "fibre extracted from tubers" are equivalent to the terms "tuber fiber" or "pulp".

[0046] Tubers contain plant cell walls that enclose, among other things, starch granules. These plant cell walls form tuber fibers, which have a wet morphology often corresponding to fragments that can reach lengths greater than 1 millimeter and have numerous open cavities. These fibers have various nutritional properties of interest, and numerous studies have demonstrated the diverse benefits of dietary fiber in the human diet, such as reducing blood glucose and cholesterol levels. Furthermore, dietary fiber is weakly caloric. In addition to their undeniable nutritional value, the morphology (size, shape, cavities) of these tuber fibers obtained after drying also allows them to exhibit interesting physicochemical properties, particularly in food applications. These properties notably include their hydration capacity.

[0047] The term "tuber" should be understood in its usual sense and refers to any type of tuber. A tuber in this definition may originate from roots or stems.

[0048] Generally, a tuber is an edible tuber, notably used for human food production. Tubers inherently contain tuber fiber. Preferred types of tubers are also rich in starch. Preferably, the tuber is chosen from among the potato, sweet potato, cassava, or yam tubers; even more preferably, the tuber is chosen from among the potato, sweet potato, or cassava tubers; even more preferably, the tuber is chosen from among the potato or sweet potato tubers.

[0049] Preferably, tuber fiber is extracted from potato tuber (Solarium tuberosum).

[0050] In a preferred method, textured vegetable protein is characterized by a mass percentage of fiber extracted from tuber, expressed as a dry weight of fiber extracted from tuber relative to the dry weight of textured vegetable protein, which is between 5% and 25%, preferably between 10% and 20%. To further specify this aspect, the fiber content extracted from tuber, expressed as a dry weight of fiber extracted from tuber relative to the dry weight of textured vegetable protein, may be between 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, or 25%, as well as all ranges obtained with these values ​​as upper and lower bounds.

[0051] In a preferred formulation, textured vegetable protein is characterized by a dietary fiber content, determined according to AOAC standard 985.29, of between 3% and 20%, preferably between 5% and 15%, and even more preferably between 7% and 12%. To further clarify this aspect, the fiber content of textured vegetable protein can be between 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, and all ranges obtained with these values ​​as upper and lower bounds.

[0052] The fiber extracted from tubers comprises the inner and outer cell walls of the tuber; these walls are composed of polysaccharides such as cellulose, hemicellulose, and pectin. They also contain starch, minerals, proteins, and fats. The usable fiber extracted from tubers is described in detail later in this text.

[0053] In this application, "rehydration rate" refers to the amount of water absorbed by a defined quantity of textured vegetable protein within a defined time. In a preferred mode, the rehydration rate is expressed as a percentage corresponding to the amount of water absorbed in 5 minutes relative to the maximum amount of water that can be absorbed by the textured vegetable protein, it being considered that this maximum amount of water is reached approximately 60 minutes after the textured vegetable protein is suspended in water. In a preferred mode, the textured vegetable protein is characterized in that its rehydration rate according to Test A is between 65% and 100%, preferably between 70% and 100%, more preferably between 80% and 100%, and even more preferably between 90% and 100%.

[0054] To clarify this aspect, the rehydration rate according to Test A can be 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% as well as all the ranges obtained with these values ​​as upper and lower bounds. Test A

[0055] The rehydration rate of textured vegetable protein according to this application is measured according to Test A, the protocol of which is indicated below: a. Weigh 1 g (P) of the sample to be analyzed into two round-bottom test tubes with stoppers of at least 50 mL; b. Add 40 mL of demineralized water at room temperature (20°C + / - 1°C); c. Close the tubes and mix their contents by inverting; d. Leave in suspension for 5 and 60 minutes respectively, mixing by inverting every minute; e. After 5 min and 60 min respectively, discard the supernatant to recover the rehydrated samples; f. Weigh the rehydrated samples to obtain the final weights P5 and P60 (in grams);

[0056] The calculation of the rehydration rate, expressed as a percentage corresponding to the amount of water absorbed in 5 min relative to the amount of water absorbed at 60 min: rehydration rate = [(P5- P) / (P60- P)]*100.

[0057] In a preferred mode, textured vegetable protein is characterized in that its protein content, expressed as a percentage of the total dry weight of said textured protein, is between 60% and 90%, preferably between 65% and 85%, and even more preferably between 70% and 80%.

[0058] To analyze this protein content, any method well known to those skilled in the art is applicable. Preferably, the total nitrogen content in the dry matter of the textured vegetable protein is determined, typically using the Kjeldahl method, and this value is multiplied by a factor of 6.25. This method is well known to those skilled in the art and commonly used to analyze the protein content of vegetable protein compositions. Such a protocol is described for example in "Codex Guidelines on Nutrition Labelling CAC / GL 2-19851", in "EU Regulation 1169 / 2011" or in the ISO-16634-1 -2008 standard.

[0059] To clarify this aspect, the protein content of textured vegetable protein can be 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, or 90%, as well as all the ranges obtained with these values ​​as upper and lower bounds.

[0060] In a preferred mode, textured vegetable protein is characterized in that its particle size measured using a B test is defined in that the mass percentage of particles larger than 5 mm relative to the total weight of textured vegetable protein is between 80% and 100%, preferably between 90% and 100%.

[0061] The mass percentage of textured vegetable protein particles with a particle size greater than 5 mm can therefore be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 100%, as well as all the ranges that can be obtained with two of these values ​​as lower and upper bounds. Test B

[0062] The particle size of the textured vegetable protein according to this application is measured according to Test B, the protocol of which is indicated below. A system of stacked sieves is used on a machine that agitates the sieves, causing the particles to pass through the mesh. A particularly suitable commercial model is the Electromagnetic Laboratory Sieve, model Analysette 3, sold by FRITSCH. The different sieves used are as follows: 1 mm, 2 mm, 5 mm, 10 mm - 100g of product (weight X) is placed at the top and the device is put into vibration mode for 3 min. This time can be modified, as long as it is ensured that the particle size separation is complete. - After stopping, the weight of each fraction accumulated on each sieve is weighed; this is called the "refuse" of the sieve. These are the particles that did not pass through the mesh because they were too large. - The calculation is as follows: Greater than 10 mm = (weight rejected at 10 mm / weight X) * 100 Between 5 and 10 mm = (weight at 5 mm refusal / Weight X) * 100 Between 2 and 5 mm = (weight at 2 mm refusal / Weight X) * 100 Between 1 and 2 mm = (weight at 1 mm refusal / Weight X) * 100 Less than 1 mm = (final rejection weight / Weight X) * 100

[0063] In a preferred mode, textured vegetable protein is characterized in that its particle size measured using a B test is defined in that the mass percentage of particles between 5 mm and 10 mm is between 80% and 100%, preferably between 85% and 100%, even more preferably between 90% and 100%.

[0064] The mass percentage of particles between 5 mm and 10 mm can therefore be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 100%, as well as all the ranges that can be obtained with two of these values ​​as lower and upper bounds.

[0065] In a preferred mode, textured vegetable protein is characterized in that its measured density expressed in grams per liter is between 70g / L and 200g / L, preferably between 75g / L and 150g / L, even more preferably between 80g / L and 120g / L. Test C

[0066] Any suitable protocol known to those skilled in the art can be used to measure the density of the vegetable protein. Preferably, Test C described below will be used: a. Tare a 2-liter graduated cylinder; b. Fill the cylinder with the product to be analyzed. Preferably, it can be ensured that the product fills the 2 liters by gently tapping the side of the cylinder; c. Weigh the cylinder filled with the product. A weight P in grams is obtained; d. Calculate the density: density = (P / 2).

[0067] To clarify this aspect, the density of textured vegetable protein, expressed in grams per liter, can be 70 g / L, 75 g / L, 80 g / L, 85 g / L, 90 g / L, 95 g / L, 100 g / L, 105 g / L, 110 g / L, 115 g / L, 120 g / L, 125 g / L, 130 g / L, 135 g / L, 140 g / L, 145 g / L, 150 g / L, 155 g / L, 160 g / L, 165 g / L, 170 g / L, 175 g / L, 180 g / L, 185 g / L, 190 g / L, 195 g / L, or 200 g / L, as well as all the ranges obtained with these values ​​as upper and lower bounds.

[0068] In a preferred form, textured vegetable protein is characterized in that its composition comprises between 10% and 20% of a fiber extracted from a tuber, preferably potato tuber, and between 80% and 90% of a vegetable protein, preferably from faba bean or pea, or a mixture thereof, expressed as the gross weight of fiber extracted from tuber or vegetable protein relative to the total gross weight of said textured vegetable protein. The vegetable protein may be a mixture of different vegetable proteins, such as, but not limited to, pea isolate and pea concentrate, faba bean isolate and faba bean concentrate, or a mixture of pea isolate, pea concentrate, and faba bean isolate.

[0069] In a preferred mode, textured vegetable protein is preferentially characterized by having a dry matter content greater than 80%, expressed as dry matter weight relative to the total weight of said textured vegetable protein, preferably greater than 90%, preferably between 90% and 100%, and preferably between 90% and 95%. To further clarify this aspect, the dry matter content, expressed as dry matter weight relative to the total weight of the textured vegetable protein, may be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, or 100%, as well as all ranges obtained with these values ​​as upper and lower bounds.

[0070] Dry matter is measured by any method well known to those skilled in the art. Preferably, the so-called "desiccation" method is used. This method consists of determining the amount of water evaporated by heating a known quantity of a sample of known mass. The heating is continuous until the mass stabilizes, indicating that the water evaporation is complete. Preferably, the temperature used is 105°C. Test D

[0071] The textured vegetable protein according to this application may also be characterized by its water retention capacity measured using test D, the protocol of which is described below: a. Weigh 40 g of the sample to be analyzed into a beaker; b. Add demineralized water at room temperature (20°C + / - 1°C) until the sample is completely submerged; c. Leave in contact for 30 minutes, stirring every 10 minutes with a spoon; d. Separate the residual water and the sample using a sieve designed to separate the sample and the residual water, allowing it to drain for 5 minutes; e. Weigh the final weight P (in grams) of the rehydrated sample;

[0072] The calculation of the water retention capacity, expressed in grams of water per gram of protein analyzed, is as follows: Water Retention Capacity = (P - 40 ) / 40.

[0073] The vegetable protein according to the invention is also characterized by the presence of a white deposit appearing when said textured vegetable protein is hydrated, ground, and decanted. A preferred method for demonstrating the appearance of the whitish deposit is as follows: - Hydration of 200g of textured protein in an excess of demineralized water for 30 min; the total immersion of all textured proteins will be of particular attention during hydration; - Grinding of the hydrated textured protein mixture in a Kenwood FDM30 with a plastic blade, grinding is carried out at a speed of 1 for 30 min; - Pour 30g of ground hydrated textured protein into a container, fill with water and wait for it to settle; 2. Process for manufacturing a textured vegetable protein

[0074] According to a second aspect, the present application relates to a process for manufacturing a textured vegetable protein having a rehydration rate according to Test A of between 65% and 100%, preferably of a vegetable protein according to the first aspect of the present application, characterized in that the process comprises the following succession of steps: a) Provision of a mixture comprising a fiber extracted from tuber and at least one protein-rich material, b) Texturing of the mixture obtained in step a), the water content during the texturing step being between 1% and 40% expressed as mass percentage of water on the total mass including the mixture and water, c) Optionally, cutting of the textured vegetable protein obtained at the end of step b) d) Optionally drying of the extruded vegetable protein obtained in step b) or c).

[0075] The first step (a) of the process according to this application therefore consists of making available a mixture comprising a fiber extracted from a tuber and at least one protein-rich material. Preferably, the protein-rich material(s) are characterized by a solubility according to Test E greater than 30%. These represent between 80% and 100%, preferably between 90% and 100%, of the total proteins present in the mixture.

[0076] The mixture may consist of a mixture of liquids, powders, or a mixture of liquids and powders. Preferably, the mixture is a mixture of powders. Preferably, the dry matter content of this powder mixture, expressed as mass of dry matter relative to the total mass of the powder mixture, is between 80% and 100%, preferably between 90% and 100%.

[0077] In the case of powders, the mixture prepared in step a) can be made by blending the powders before feeding them into the extruder. Alternatively, the powders can also be weighed separately and then fed into the extruder together or separately. The mixture is preferably homogeneous, ideally achieved using a homogenizer. It preferably contains the various components necessary to give the composition a fibrous appearance in step b) once it has been mixed with water and textured.

[0078] The mixing can be done before introduction into the extruder in a suitable, well-known mixing equipment, or in a hopper feeding the extruder, or in a mixer located upstream of the extruder.

[0079] The term "protein-rich material" refers to a material containing at least 25% protein, expressed as a percentage of protein by dry weight of protein-rich material, in particular all powders, solutions, and flocs containing at least 25% protein. Examples include, but are not limited to, flours, concentrates, isolates, and seeds. Preferably, the protein-rich material has a protein content, expressed as a percentage of protein by dry weight of protein-rich material, of between 55% and 95%, and preferably between 70% and 90%.

[0080] Preferably, the protein-rich material(s) used for step a) are chosen from the list consisting of broad bean protein, pea protein and their mixture, of Pea protein is preferred. The use of pea protein alone is particularly preferred. The use of fava bean protein alone is also possible, as well as a binary fava bean / pea mixture.

[0081] Preferably, the protein-rich material(s) used in step a) are characterized as isolates, meaning that their protein content, expressed as a percentage of the dry weight of protein per dry weight of said protein-rich material(s), is greater than 80%, preferably ranging from 80% to 90%, preferably ranging from 82% to 88%, and preferably ranging from 84% to 86%. To clarify this aspect, the protein content of an isolate can be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, or 90%, as well as all ranges obtained with these values ​​as upper and lower bounds.

[0082] The use of concentrates (protein content between 50% and 80%) or even flour (protein content less than 50%) is possible, as well as in mixtures with concentrates. To clarify this point, the protein content of a concentrate can be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, as well as all the ranges obtained with these values ​​as upper and lower limits.

[0083] In one particular embodiment, the protein-rich material(s) used in this application do not include soy protein or wheat gluten protein. Therefore, in this embodiment, protein-rich material(s) derived from soy or wheat gluten are excluded from this application. Test E

[0084] The solubilities of the aforementioned protein-rich substance(s) are measured using the following Test E:

[0085] In a 400 mL beaker, 150 g of distilled water at 20°C ± 2°C is introduced while stirring with a magnetic stir bar. Precisely 5 g of the legume protein sample to be tested is then added. If necessary, the pH is adjusted to the desired value of 7 using 0.1 N NaOH. The water content is then brought up to 200 g. The mixture is stirred for 30 minutes at 1000 rpm and centrifuged for 15 minutes at 3000 g. 25 g of the supernatant is collected and placed in a previously dried and tared crystallizing dish. The crystallizing dish is placed in an oven at 103°C ± 2°C for 1 hour. It is then placed in a desiccator (with a desiccant) to cool to room temperature and weighed.

[0086] Solubility corresponds to the soluble solids content, expressed as a percentage by weight of soluble solids of the protein-rich substance(s) relative to the total dry weight of the sample. Solubility is calculated using the following formula:

[0087] [Math. 1] (ml — m2) x (200 + P) % solubility = - — - - - x 100 PI x P where: P = weight, in g, of the sample = 5 g m1 = weight, in g, of the crystallizing dish after drying m2 = weight, in g, of the empty crystallizing dish P1 = weight, in g, of the collected sample = 25 g

[0088] Obtaining pea or broad bean protein-rich materials with a water solubility at pH 7 of 30% or higher is easily accomplished using conventional methods well known to those skilled in the art. Examples include the methods described in the applicant's patent applications EP1909593 and FR2018052261. Indeed, obtaining pea or broad bean protein with a water solubility at pH 7 of 30% or higher is a standard practice. The basic principle of these methods (suspending pea flour in water by wet or dry milling, removing insoluble components such as starch and internal fibers by centrifugation, and isoelectric precipitation of the protein of interest) is now well-established and readily yields a suitable protein.

[0089] Indeed, the use of materials rich in pea or broad bean protein having a solubility according to Test E in water at pH 7 of less than 30% can lead to the cancellation of the positive effect of tuber fiber, i.e. a decrease in the rate of rehydration according to Test A.

[0090] In a preferred mode, the manufacturing process for a textured vegetable protein is characterized in that the percentage of the protein-rich material(s) relative to the total dry matter of the powder mixture is between 95% and 75%, preferably between 90% and 80%. To further specify this aspect, this percentage may be between 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, or 95%, as well as all ranges obtained with these values ​​as upper and lower bounds.

[0091] A fiber extracted from tubers that can be used in the textured vegetable protein manufacturing process described in this application can be readily acquired commercially. It can also be obtained by an extraction process from tubers whose general process steps are known.

[0092] For the purposes of this application, "dietary fiber" means fiber that can be quantified according to AOAC Standard 985.29. Unless explicitly stated otherwise, the amount of dietary fiber in this application is the total amount of dietary fiber determined according to AOAC Standard 985.29. Unless explicitly stated otherwise, the relative quantities or in other words the contents of the various other constituents of the fiber extracted from tuber are expressed as mass percentages expressed in relation to the total dry mass of the fiber extracted from tuber.

[0093] According to the application, the fiber extracted from the tuber generally comprises at least 30% dietary fiber. Preferably, the total amount of dietary fiber in the fiber extracted from the tuber implemented in step a) of the process of this application is greater than 50%, preferably from 50 to 80%, more preferably from 50 to 75%, more preferably from 50 to 70%, and even more preferably from 60 to 68%.

[0094] Fiber extracted from tubers typically includes tuber starch, tuber proteins, and minerals. Test F

[0095] Advantageously, the mass content of tuber starch in the extracted tuber fiber, expressed as a percentage of the total dry mass of the extracted tuber fiber, may range from 10 to 45%, preferably from 15 to 35%, and more preferably from 15 to 25%. The amount of tuber starch in the extracted tuber fiber of this application can be determined by known methods, by calculating the total mass percentage of tuber starch relative to the total weight of the extracted tuber fiber, typically by hydrolyzing the extracted tuber fiber with an amyloglucosidase and measuring the glucose formed.The amount of tuber starch can be determined by multiplying by 0.9 (the glucose-to-starch conversion factor) the amount of glucose released upon hydrolysis of the tuber-extracted fiber with an amyloglucosidase. This amount of glucose released is obtained by subtracting the free glucose from the tuber-extracted fiber from its total glucose after hydrolysis. Glucose determinations can be performed by enzymatic glucose determination using the hexokinase method, for example, using kit Cat. No. 10 716251 035 from R-BIOPHARM. Preferably, the mass amount of tuber starch is the total starch amount determined according to the method described below and designated Test F. - Add approximately 750 mg of a tuber-extracted fiber sample to a glass jar fitted with an airtight lid Add 100 ml of distilled water to the test tube and mix. - Adjust the pH of the aqueous suspension to 6.5 (Adjustment using 0.1 N HCl or 0.1 N NaOH) - Place the jar in a 100°C water bath for 3 minutes, shaking the jar. Then transfer it to a 130°C oven for one hour, keeping the jar closed. - After removing them from the oven, leave them on the work surface for 10 minutes before cooling them in a water bath at 20°C and depressurizing the jar. - Add 5 mL of 1.2 M sodium acetate solution, check the pH and adjust the pH to 4.6 if necessary (with 0.1 N HCl or 0.1 N NaOH). - Add 500 pL of amyloglucosidase (E-AMGDF from Megazyme). - Place the jar in a water bath at 60°C for 2 hours. Remove the jar and, after cooling, transfer the mixture into a 500 mL volumetric flask and fill to the mark with distilled water. Mix and filter through a pleated paper filter with an 8 µm pore size, such as a Whatman® brand filter. - Perform the enzymatic determination of glucose by the hexokinase method to obtain the total glucose released (kit Cat. No. 10 716 251 035 at R-BIOPHARM) then determine the total glucose per gram of powder. - Analyze free glucose: Dissolve 5g of tuber fiber sample in 250mL of distilled water and stir with a magnetic stir bar for 1 hour. Filter through pleated filter paper with an 8µm pore size, such as Whatman® brand. Collect the filtrate to perform glucose determination using the hexokinase method described above, then determine the free glucose per gram of tuber fiber sample. - Calculate the total mass percentage of tuber starch relative to the total weight of the fiber sample extracted from tuber: (total glucose released per gram of powder - free glucose per gram of powder) x 0.9 (glucose to starch conversion factor) x 100. - From this total mass content of tuber starch and the dry matter of the fiber extracted from the tuber, it is possible to calculate the mass quantity of tuber starch in the fiber extracted from the tuber, expressed in relation to the dry mass of the fiber extracted from the tuber.

[0096] The mass percentage of tuber protein in the extracted tuber fiber, expressed as a percentage of the total dry mass of the extracted tuber fiber, is generally less than 10%, for example, from 0.1 to 10%. Advantageously, the mass percentage of tuber protein in the extracted tuber fiber, expressed as a percentage of the total dry mass of the extracted tuber fiber, is less than 6%, for example, from 2 to 5%, in particular from 2.5 to 4.5%. The protein content in the extracted tuber fiber of this application is the protein content determined according to the DUMAS method, the result obtained for nitrogen according to the method being multiplied by a factor of 6.25 to express the mass percentages of protein N6.25.From the amount of protein in the fiber extracted from the tuber and its dry matter measured using an infrared balance, it is possible to calculate the mass quantity of protein in the fiber extracted from the tuber, expressed in relation to the dry mass of the fiber extracted from the tuber.

[0097] The mass percentage of minerals in the fiber extracted from the tuber, expressed as a percentage of the total dry mass of the fiber extracted from the tuber, is generally less than 7%, for example from 0.1 to 7%. Advantageously, the mass percentage of minerals in the fiber extracted from the tuber, expressed as a percentage of the total dry mass of the fiber extracted from the tuber, is less than 3.5%, preferably less than 3.2%, preferably less than 3%, for example from 1 to 3%, in particular from 1.5 to 2.9%. G-test

[0098] The mass quantity of minerals in the fiber extracted from the tuber will be evaluated using any methodology well known to a person skilled in the art. It will preferably be measured using the following G Test: - In a previously dried and weighed (m1) basket, then tareed, introduce a test sample mO - Carefully heat the basket and its contents on the hot plate until the test sample is completely carbonized. Then place the basket in the oven set at 550°C plus or minus 20°C until the carbon residue disappears. - Place the gondola and the residue in the desiccator, allow to cool to room temperature, and weigh, i.e. m2 - The residue after calcination represents the mass quantity of minerals, expressed as a percentage by mass, obtained from the sample as such, and is given by the formula: (m2 — ml) x 100 mO where: mO is the mass, in grams, of the test sample m1 is the mass, in grams, of the empty gondola before incineration m2 is the mass, in grams, of the gondola after incineration - From the residue at calcination and the dry matter of the fiber extracted from the tuber measured using an infrared balance, it is possible to calculate the mass quantity of minerals in the fiber extracted from the tuber, expressed in relation to the dry mass of the fiber extracted from the tuber.

[0099] The fiber extracted from the tuber can be dry and have a dry matter content exceeding 80%, advantageously ranging from 85 to 95%. The dry matter content is determined using an infrared moisture balance.

[0100] The fiber extracted from tubers may contain other residual compounds such as glycoalkaloids, phenolic compounds, the enzyme polyphenol oxidase, or sugars. However, these compounds are generally removed during the extraction process, and the total amount of constituents other than tuber dietary fiber, tuber starch, minerals, tuber proteins, and water is generally less than 1%, or even less than 0.1%.

[0101] In a preferred mode, the fiber extracted from the tuber is in powder form. The fiber extracted from the tuber in powder form consists of particles of different sizes, this size variation being represented by volume particle size dispersion indicators such as Dmode, D(3,4), D10, D50 or D90.

[0102] For the purposes of this application, "D90" means the particle size in microns separating into two populations by volume containing respectively 90% of the smallest particles and 10% of the largest particles, the percentage being referred to the total particles of the fiber extracted from the tuber.

[0103] In this application, "D50" refers to the particle size in microns separating into two populations by volume containing respectively 50% of the smallest particles and 50% of the largest particles, the percentage being related to the total particles of the fiber extracted from the tuber.

[0104] In this application, "D10" refers to the particle size in microns separating into two populations by volume containing respectively 10% of the smallest particles and 90% of the largest particles, the percentage being related to the total particles of the fiber extracted from the tuber.

[0105] The measurement of the volume distribution of particle sizes, particularly D10, D50 and D90, is preferably carried out using a laser particle size analyzer, for example the Fraunhofer optical model type Malvern Mastersizer MS 3000+, in dry mode, typically following the instructions in the manual. As shown in the Examples section, the inventors were able to demonstrate that certain variants using tuber-extracted fiber powder yielded superior results in terms of the rehydration rate of textured vegetable proteins. This tuber-extracted fiber powder may have a specific particle size.

[0106] In a preferred mode, the process for manufacturing a textured vegetable protein is characterized in that the particle size of the fiber powder extracted from tuber is defined by a D50 between 1 and 1000 pm, preferably between 10 and 500 pm, preferably between 20 and 200 pm, preferably between 30 and 150 pm.

[0107] Thus, the fiber powder extracted from dry tuber advantageously has a particle size D50 of 1 pm, 10 pm, 20 pm, 30 pm, 40 pm, 50 pm, 60 pm, 70 pm, 80 pm, 90 pm, 100 pm, 110 pm, 120 pm, 130 pm, 140 pm, 150 pm, 160 pm, 170 pm, 180 pm, 190 pm, 200 pm, 210 pm, 220 pm, 230 pm, 240 pm, 250 pm, 260 pm, 270 pm, 280 pm, 290 pm, 300 pm, 310 pm, 320 pm, 330 pm, 340 pm, 350 pm, 360 pm, 370 pm, 380 pm, 390 pm, 400 p.m., 410 p.m., 420 p.m., 430 p.m., 440 pm, 450 pm, 460 pm, 470 pm, 480 pm, 490 pm, 500 pm, 600 pm, 610 pm, 620 pm, 630 pm, 640 pm, 650 pm, 660 pm, 670 pm, 680 pm, 690 pm, 700 pm, 710 pm, 720 p.m., 730 p.m., 740 p.m., 750 p.m., 760 pm, 770 pm, 780 pm, 790 pm, 700 pm, 710 pm, 720 pm, 730 pm, 740 pm, 750 pm, 760 pm, 770 pm, 780 pm, 790 pm, 800 pm, 810 pm, 820 pm, 830 pm, 840 pm, 850 p.m., 860 p.m., 870 p.m., 880 p.m., 890 pm, 900 pm, 910 pm, 920 pm, 930 pm, 940 pm, 950 pm, 960 pm, 970 pm, 980 pm, 990 pm, 1000 pm as well as all the ranges obtained with these values ​​chosen as minimum and maximum.

[0108] In a preferred mode, the process for manufacturing a textured vegetable protein is also characterized in that the particle size of the fiber powder extracted from tuber is defined by a D10 between 5 and 300 pm, preferably between 5 and 100 pm, preferably between 8 and 90 pm, preferably between 15 and 70 pm, preferably between 20 and 50 pm.

[0109] The fiber powder extracted from dried tuber can also have a D10 particle size of 5 µm, 10 µm, 20 µm, 30 µm, 40 µm, 50 µm, 60 µm, 70 µm, 80 µm, 90 µm, 100 µm, 110 µm, 120 µm, 130 µm, 140 µm, 150 µm, 160 µm, 170 µm, 180 µm, 190 µm, 200 µm, 210 µm, 220 µm, 230 µm, 240 µm, 250 µm, 260 µm, 270 µm, 280 µm, 290 µm, 300 µm, as well as all the ranges obtained with these values ​​chosen as minimum and maximum.

[0110] In a preferred mode, the process for manufacturing a textured vegetable protein is characterized in that the particle size of the fiber extracted from tuber is defined by a D90 between 30 and 3000 pm, preferably between 50 and 1000 pm, preferably between 30 and 450 pm, preferably between 50 and 440 pm, preferably between 80 and 420 pm, preferably between 100 and 400 pm.

[0111] The fiber powder extracted from dried tuber can also have a D90 particle size of 30 µm, 50 µm, 100 µm, 150 µm, 200 µm, 250 µm, 300 µm, 350 µm, 400 µm, 450 µm, 460 µm, 500 µm, 550 µm, 600 µm, 650 µm, 700 µm, 750 µm, 800 µm, 850 µm, 900 µm, 950 µm, 1000 µm, 1100 µm, 1150 µm, 1200 µm, 1250 µm, 1300 µm, 1350 µm, 1400 µm, 1450 µm, 1460 µm pm, 1500 pm, 1550 pm, 1600 pm, 1650 pm, 1700 pm, 1750 pm, 1800 pm, 1850 pm, 1900 pm, 1950 pm, 2000 pm, 2100 pm, 2150 pm, 2200 pm, 2250 pm, 2300 pm, 2350 pm, 2400 pm, 2450 pm, 2460 pm, 2500 pm, 2550 pm, 2600 pm, 2650 pm, 2700 pm, 2750 pm, 2800 pm, 2850 pm, 2900 pm, 2950 pm, 3000 pm, as well as all the ranges obtained with these values ​​chosen as minimum and maximum.

[0112] According to this application, the fiber extracted from the tuber may have a hydration capacity ranging from 2 g / g to 12 g / g, for example from 4 g / g to 9 g / g, preferably from 4.5 to 8 g / g. The hydration capacity is typically expressed in grams of water per gram of fiber extracted from the tuber. H-test

[0113] To measure hydration capacity, the AACC56-20 method or the following H test, which is based on it, will preferably be used: - Weigh the tube with the cap (M1 = empty tube + cap). - Introduce 2g of sample into a centrifuge tube and tare (M2 = mass of sample). - Add 40ml of water (pH 6-7), stopper and shake vigorously to obtain a complete suspension of the sample. - Leave to suspend for 10 minutes. During this time, stir after 5 and 10 minutes. - Centrifuge for 15 min at 1000xg. - Carefully remove the tube, take off the cap and discard the supernatant by gently inverting the tube. - Weigh the tube with the cap (M3 = tube + hydrated sample + cap) The hydration capacity is calculated as follows: - — -

[0114] Furthermore, the inventors were able to demonstrate that certain variants of the process of the present application using a fiber powder extracted from tubers having the aforementioned sizes as well as the aforementioned advantageous mass quantities of protein and minerals made it possible to obtain even superior results in terms of the speed of rehydration of textured vegetable proteins.

[0115] Thus, the present application also has the appearance of a fiber powder extracted from tuber. 3. Fiber powder extracted from tuber

[0116] More specifically, a third aspect of this application relates to a fiber powder extracted from a tuber which has: - a quantity of tuber dietary fiber determined according to method AOAC 985.29, greater than 50%, for example ranging from 50 to 80%, generally from 50 to 75%, preferably from 50 to 70%, more preferably from 60 to 68%; - a mass quantity of tuber starch, expressed in relation to the dry matter of said powder, ranging from 10 to 45%, preferably from 15 to 35%, more preferably from 15 to 25%; - a mass quantity of tuber protein, expressed in relation to the dry matter of said powder, of less than 6%, preferably ranging from 2 to 5%, more preferably from 2.5 to 4.5%; - a mass quantity of minerals, expressed in relation to the dry matter of said powder, of less than 3.5%, preferably less than 3.2%, preferably less than 3%, preferably from 1 to 3%, more preferably from 1.5 to 2.9%; - a hydration capacity, expressed in g of water / g of powder, ranging from 4g / g to 9 g / g, preferably from 4.5 to 8 g / g.

[0117] Preferably, the D50 particle size of the fiber powder extracted from tuber according to the third aspect of this application is less than 275 µm, preferably ranging from 10 to 275 µm, more preferably from 20 to 200 µm, and even more preferably from 30 to 150 µm. Advantageously, the dry fiber powder extracted from tuber according to the third aspect of this application has a D90 particle size of less than 450 µm, preferably ranging from 30 to 450 µm, more preferably from 50 to 440 µm, even more preferably from 80 to 420 µm, or even from 100 to 400 µm. Advantageously, the dry tuber fiber powder in the third aspect of this application has a particle size d10 of less than 100 pm, for example from 5 to 100 pm, preferably from 8 to 90 pm, for example from 9 to 80 pm, more preferably from 15 to 70 pm, or even from 20 to 50 pm.

[0118] The properties of the fiber powder extracted from dry tuber according to the third aspect of this application depend in part on the particle size distribution (D10, D50 and / or D90), the The water retention capacity of powders tends to increase with particle size. It also depends on the amount of dietary fiber present in the composition, as the powder's hydration capacity tends to increase with the amount of dietary fiber. Finally, it depends on the shape and number of cavities. Because these properties depend on numerous parameters, it is very common for professionals to characterize these fibers by their physicochemical properties.

[0119] Preferably, the starch present in the tuber-extracted fiber of this application, typically tuber-extracted fiber in powder form, is at least partly ungelatinized, generally totally ungelatinized.

[0120] The fiber powder extracted from dried tuber can also be characterized by an apparent density ranging from 0.10 to 0.50, notably from 0.20 to 0.45. Test I

[0121] The apparent density is measured using Test I below: - Wash and dry the test tube, then weigh it (mO) - Fill the test tube to the brim with distilled water and weigh again (m1) Empty, wash, and dry the test tube. Pour the sample into the hopper, allowing it to flow freely into the test tube until it is filled to the brim. - Level off the excess product - Remove the test tube and weigh it with its contents (m2) - The apparent density, expressed in kg / L, is given by the formula below: (m2-m0) / (m1-m0) xp Where: mO = mass (g) of the empty and dried test tube m1 = mass (g) of the test tube filled with water m2 = mass (g) of the test tube and its contents p = density (in g / mL) of water at the temperature of the determination. 4. Process for manufacturing fiber extracted from tuber.

[0122] A fourth aspect of this application concerns the preparation of the fiber extracted from tubers according to this application. This fiber can notably be obtained by means of an extraction process from tubers, the general process steps of which are described below.

[0123] Generally, tubers undergo a preliminary washing stage. This washing stage removes soil and other residues such as weeds, stones, and pebbles. It can be carried out using conventional methods, for example, by washing in water or by pressure washing the tubers.

[0124] According to one embodiment, the tubers may also optionally undergo a preliminary peeling step. The peels may be removed during the process.

[0125] The process generally involves grinding the tubers in an aqueous solution to produce a suspension of ground tubers, followed by a fractionation step of the suspension to provide a "soluble fraction" consisting mainly of soluble proteins, minerals, and sugars, and an "insoluble fraction" consisting mainly of tuber dietary fiber and tuber starch. The soluble fraction is commonly referred to as "red waters." This soluble fraction also includes glycoalkaloids, phenolic compounds, and the enzyme polyphenol oxidase. The insoluble fraction also includes residual tuber proteins and minerals.

[0126] The grinding stage can be carried out using conventional wet grinding methods. This wet grinding stage is preferably a grating stage. This grating stage is generally performed by machines equipped with rotating drums fitted with blades: these are often referred to as industrial graters. This grating stage promotes the opening of the tuber cells and produces plant cell wall fragments with an elongated morphology and a larger particle size than potato starch.

[0127] To avoid enzymatic browning reactions caused by polyphenol oxidase in the presence of oxygen and phenolic derivatives, it is best to perform this operation soon after the wet grinding of the tubers. Reducing agents can also be added to the aqueous solution or during the grinding stage to irreversibly inhibit phenyl oxidase. These reducing agents can be sodium sulfite or bisulfite derivatives such as sodium metabisulfite.

[0128] Regarding the fractionation step of the crushed tuber suspension, the soluble fraction can be separated from the insoluble fraction using standard fractionation methods. These can include mechanical separation methods that do not separate tuber starch from tuber dietary fiber, such as filtration, decantation, and centrifugation, preferably using a decanter centrifuge or plate separators. The recovered insoluble fraction then contains tuber starch and tuber dietary fiber, as well as insoluble proteins and remnants of the soluble compounds mentioned previously (proteins, sugars, minerals, etc.). Alternatively, wet sieving of the crushed tuber suspension is possible.A wet sieving step involves diluting an insoluble fraction with water and then passing this suspension through a sieving screen, for example using centrifugal sieving equipment from brands such as Stamex, Nivoba, LarssonTM, or Siccadania. This wet sieving step of the crushed tuber suspension is carried out in such a way as to recover a fraction passing through the sieve containing the majority of the tuber starch and soluble compounds, as well as a fraction retained in the sieve containing constituents of the same nature as those found in mechanical separation methods that do not separate starch from fiber (tuber starch, tuber dietary fiber, insoluble tuber proteins, and residual compounds). soluble) but in different proportions, that is to say that the fraction remaining on the sieve is comparatively richer in dietary fiber and less rich in starch.

[0129] During the wet sieving stages, the dry matter content of the crushed tuber suspension can vary, preferably from 10 to 20% by mass. At this stage, using a lower dry matter content (e.g., 10%) results in a greater fiber content than using a higher dry matter content (e.g., 20%). The choice of parameters during these sieving stages, particularly their number and the dry matter content of the suspension, allows for precise control of the desired fiber content.

[0130] The process may further include at least one step of enriching the insoluble fraction with dietary fiber. This step may also be carried out by wet sieving. Thus, enrichment can be achieved through successive wet sievings. At the end of this fiber enrichment step, a tuber fiber is obtained with the dietary fiber, starch, mineral, and protein compositions defined above.

[0131] Furthermore, according to the preferred variant where the fiber extracted from tuber has reduced amounts of protein and minerals, and in particular to manufacture the dry tuber extracted fiber powder according to the third aspect of this application, the process includes a specific final wet sieving step.

[0132] First, it's important to clarify that in industrial tuber fiber extraction processes, process water is systematically recycled at various points in the process for reuse in different stages, for sustainability reasons. Therefore, in these industrial processes, there is generally no process water flow that hasn't been in the circuit at all. However, to obtain the reduced quantities of minerals and tuber proteins in the extracted tuber fiber during the final wet sieving stage, dilution typically requires water with a dry matter content of less than 2%. Preferably, the water used for dilution has a protein content of less than 1%, or even less than 0.5%, and preferably a mineral content of less than 0.8%, or even less than 0.4%.Furthermore, this wet sieving typically requires sufficient water to achieve a tuber protein content, expressed as a percentage of the powder's dry matter, of less than 6%, and a mineral content, expressed as a percentage of the powder's dry matter, of less than 3.5% or even less than 3%. Therefore, on an industrial scale, skilled personnel will adjust the water flow according to the quantities of product to be sieved, thus regulating the dry matter, protein, and mineral content of the dilution water to produce the desired tuber fiber. This step results in an aqueous mixture of tuber fiber.

[0133] The process may also include a drying step to produce a fiber extracted from the dried tuber. Any suitable type of dryer can be used for this drying, particularly a pneumatic flash dryer. A flash dryer, also called a flash dryer, is a type of dryer used in various industries to dry materials. Here is an explanation of its operation and main features: the aqueous tuber fiber mixture is fed into the dryer through a hopper or feeding system and then exposed to a high-velocity stream of hot air, possibly with the recycling of some of the previously dried tuber fiber mixture. This hot air can be produced by a gas burner, a heat exchanger, or another heat source. The hot air transfers its heat to the material, causing the moisture in the aqueous tuber fiber mixture to evaporate rapidly. Evaporation occurs almost instantaneously due to the direct contact between the material and the hot air.The dried aqueous tuber fiber mixture is transported to a drying chamber or conveying pipe where it remains exposed to hot air. Drying is completed during this transport. Once the aqueous tuber fiber mixture has dried, a dry tuber fiber mixture is obtained and separated from the hot air. This separation typically occurs in a cyclone separator or baghouse, where the dry tuber fiber mixture is collected and the air is exhausted. Examples of flash dryers include pneumatic dryers, as well as more specialized flash dryers such as spin flash dryers or ring dryers from the Dedert brand. These technologies, well known to those skilled in the art, are described, for example, in Borde et al.Pneumatic and Flash Drying, Chapter 16, Handbook of Industrial Drying, Fourth Edition, published on 08 / 11 / 2006, DOI: 10.1201 / 9781420017618.ch 16. According to this application, the dryer outlet air temperature is between 70 and 150°C, for example between 80 and 120°C. A person skilled in the art can adjust the feed rate of the aqueous mixture of homogeneous tuber fiber, the volumetric air flow rate, and the inlet air temperature to obtain the desired outlet temperature.

[0134] After drying, the dry tuber fiber mixture, or in other words, the dry tuber fiber, is generally in powder form. If this is not the case, a size reduction step can be performed on the dry tuber fiber to obtain dry tuber fiber powder. To achieve the desired particle size, the manufacturing process may include an additional size reduction step for the dry tuber fiber. Alternatively, or additionally, the process may include a particle classification step for the tuber fiber. Size reduction steps can be carried out using known methods, such as grinding. Examples of suitable grinders include a HOSOKAWA selector grinder, a Fitzpatrick hammer mill (model DAS06), or a SEPTU attrition mill.As an example of a powder classification step, dry sieving, for example using vibrating sieves, can be cited. There is also equipment that allows for the simultaneous reduction of particle size and the classification of particles.

[0135] The person in the trade may, on the basis of the above description and on the basis of the illustrative examples appearing later in the description, supply the fiber extracted from the tuber of this application. 5. Use of fiber powder extracted from tubers for the manufacture of food or beverage products

[0136] A fifth aspect of this application relates to the use of the fiber powder extracted from the tuber of this application for the manufacture of food or beverage products.

[0137] In general, the fiber powder extracted from tubers according to this application may be used in food and beverage products, which may include it in an amount of up to 100% by dry weight of the food or beverage relative to its total dry weight, for example, in an amount ranging from approximately 0.1% by dry weight to approximately 10% by dry weight. All intermediate amounts and ranges based on these amounts may be used. These food and beverage products may be suitable for vegetarian or vegan populations.

[0138] In beverages, the fiber content extracted from tubers can vary widely. For example, the amount of fiber extracted from tubers can range from 0.1% to 10% by dry weight relative to the total mass of the beverage. Beverages can be of any type and include plant-based milk alternatives or milk substitutes, including barista-style milks and coffee creamers. Milk alternatives, including plant-based milk alternatives, can be manufactured from the tuber-extracted fiber powder specified in this application, along with fats, proteins, carbohydrates, and / or other optional ingredients that are emulsified to form the substitute. Alternatively, milk alternatives can be made from plant-based milks, such as oat milk, rice milk, soy milk, coconut milk, or almond milk.These plant-based milks may thus be supplemented with fiber powder extracted from tubers according to this application. They may also include other ready-to-drink beverages, acidic or not, such as 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 waters, fruit juices, and sweetened or unsweetened tea or coffee-based beverages), alcoholic beverages such as beers or spirits, smoothies, and beverage concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid "concentrates", such as freeze-dried and / or powdered preparations or "powder mixes").

[0139] Food products that may be affected include bakery products such as bread products (including, but not limited to, sourdough breads andunleavened bread, sliced ​​bread, yeast bread and yeast-free bread such as baking soda bread), breads comprising all types of wheat flour, breads comprising all types of flour other than wheat (such as potato, rice, barley, spelt and rye flours), gluten-free breads; mixes for the preparation of said bread products; sweet baked goods (including, but not limited to, rolls, cakes, pies, pastries, waffles, crepes, muffins, pancakes, and biscuits); mixes for the preparation of said sweet baked goods;pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery and other products, such as cream fillings); snack bars (including, but not limited to, energy, cereal, nut, and / or fruit bars).

[0140] This can also include set desserts such as custards, flans, and puddings. Another type of dessert can be frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream – including regular ice cream, soft-serve ice cream, and all other types of ice cream – and frozen non-dairy desserts such as non-dairy ice cream, sorbet, and others).

[0141] Other products traditionally prepared from animal milk may also include the extract of fiber powder extracted from tubers as described in this application to form substitutes. These may be acidified and / or fermented products, such as lactic acid, vegan, or mesophilic cultures. They may include yogurts (including, but not limited to, full-fat, reduced-fat, and fat-free yogurts, which may be free of milk proteins and lactose). The term "yogurt" also includes Greek-style or skyr-type yogurts, which are high-protein yogurts (often containing 8 to 20 g of protein), as well as soft cheeses and fromage frais.This can also include cheese substitutes such as spreadable, processed, cooked and uncooked pressed cheeses, soft cheeses, stretched-curd cheeses, and blue cheeses; these can include Emmental, string cheese, ricotta, provolone, Parmesan, Munster, mozzarella, Monterey Jack, Manchego, blue cheese, Fontina, feta, Edam, Double Gloucester, Camembert, Cheddar, Brie, Asiago, and Havarti. It can also include other products such as vegetable butters or crème fraîche.

[0142] Other products that may include the fiber powder extracted from tuber according to this application are also sauces such as tomato sauces, pesto sauces, salad dressings, mayonnaise or ketchup-based sauces or soups, or syrups.

[0143] Also, the fiber powder extracted from tubers according to this application may be incorporated into confectionery products (including, but not limited to, gummy candies, soft candies, hard candies, chocolates, caramels, and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded cereals, cereals (in flakes and puffed cereals); and cereal coating compositions for the preparation of breakfast cereals. It may also include sweet spreads (including, but not limited to, jellies, jams, nut butters such as peanut butter, spreads and other spreadable products).

[0144] Other types of food and beverages not mentioned here but which typically contain one or more dietary fibers may also be considered within the scope of this application. In particular, animal feed (such as pet food) is explicitly considered.

[0145] The fiber powder extracted from tubers according to this application can also be used in combination with proteins, possibly after texturizing, in meat substitutes such as emulsified sausages or hamburgers, or in fish or seafood substitutes. It can also be used in egg replacement formulations or for the manufacture of protein products such as tofu or tempeh. Textured proteins generally refer to proteins textured by extrusion, i.e., in particular, dry extrusion (also known as Textured Vegetable Protein) or high-moisture extrusion. The extruders can be single-screw, twin-screw, or multi-screw. In the case of twin-screw extrusion, the extrusion can be co-rotating or counter-rotating.Examples of multi-screw extrusion include the planetary extruder and the ring extruder. Other more specialized technologies include shear cell technology, microextrusion, and 3D printing.

[0146] The fiber powder extracted from the tuber can also be used mixed with meat, particularly minced or diced meat. The meat can be beef, veal, chicken, turkey, pork, or mutton. It can also be used in pâtés.

[0147] Food products or beverages can be used in specialized nutrition, for example for specific populations such as babies or infants, children, adolescents, adults, the elderly, athletes, and people with illnesses. These can include nutritional meal replacement formulas, complete nutritional drinks (for example, for weight management), or in clinical nutrition (for example, tube feeding or enteral nutrition).

[0148] In a preferred mode, the process for manufacturing a textured vegetable protein is characterized in that the mixture in step a) consists of fiber powder extracted from tubers, preferably potato tubers, and protein isolate powder from peas or broad beans in a mass ratio of between 5 / 95 and 25 / 75, preferably between 10 / 90 and 20 / 80.

[0149] In a preferred mode, the process for manufacturing a textured vegetable protein is characterized in that the mixture produced in step a) consists of extracted fiber powder of potato tuber and pea protein isolate powder in a mass ratio between 5 / 95 and 25 / 75, preferably between 10 / 90 and 20 / 80.

[0150] The second step b) of the process according to this application consists of texturizing, preferably by extrusion, the mixture of step a) in the presence of water having a content of between 1% and 40% expressed as mass percentage of water over the total mass including the mixture and the water.

[0151] In step b), the mixture is then textured, meaning that the mixture containing the proteins obtained in step a) undergoes destructuring and reorganization to form a continuous elongation in parallel straight lines, simulating the fibers found in meat. Any process well known to those skilled in the art will be suitable, particularly extrusion.

[0152] Extrusion involves forcing a product to flow through a small opening, the die, under the action of high pressure and shear forces, thanks to the rotation of one or two Archimedes screws. The resulting heat, combined with other heating elements, causes the product to cook and / or denature, hence the term sometimes used, "extrusion cooking." This is followed by expansion through evaporation of the water at the die outlet. This technique allows for the production of extremely diverse products in terms of composition, structure (expanded and honeycomb-like shapes), and functional and nutritional properties (denaturation of antinutritional or toxic factors, food sterilization, for example). Protein processing often leads to structural modifications that result in products with a fibrous appearance, mimicking the fibers of animal meat.

[0153] In the present application, the cooking-extrusion step is preferably carried out by dry means, i.e. the quantity of water introduced into the extruder represents less than 40% of the total weight of water and powder introduced into the extruder, preferably between 30% and 40%. In the present application, this percentage can be obtained by dividing the quantity of water introduced into the extruder by the total quantity of powder and water introduced into the extruder, and multiplying by 100. Preferably, the quantity of water in the mixture present in the extruder is between 1% and 40%, preferably 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39% or 40% as well as all combinations of these values ​​in the form of a range.

[0154] Any water deemed potable is suitable for this purpose. "Potable water" means water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen to be between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in this application, this potable water should have 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 between 6.5 and 9, and a TH (Total Hardness, i.e., the Water hardness, which corresponds to the measurement of the calcium and magnesium ion content of water, must be greater than 15 French degrees. In other words, drinking water must not contain less than 60 mg / L of calcium or 36 mg / L of magnesium. This definition includes tap water, decarbonated water, and demineralized water.

[0155] Preferably, step b) is carried out by cooking-extrusion in a twin-screw extruder characterized by a length / diameter ratio between 20 and 65, preferably between 36 and 44, even more preferably 40.

[0156] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio can therefore 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.

[0157] The various components include conveying elements designed to transport the product through the die without altering it, kneading elements designed to mix the product, and reverse-pitch elements designed to apply force to the product, causing it to advance in the opposite direction and thus induce mixing and shearing. These components will be combined by a subject matter expert to provide the energy and shearing force necessary to achieve the desired extrusion.

[0158] These elements are typically contained in sheaths that can be heated between 20°C and 160°C.

[0159] Preferably, this screw or these screws are rotated between 800 and 1200 rpm, preferably between 900 and 1100 rpm, within the assembly of elements / sheaths.

[0160] After the extruded mixture is expelled through a die located at the end of the extruder, the cutting can take place naturally, i.e. by simple ejection of the extruded composition and breakage of the rod due to the ejection force and gravity.

[0161] In an optional step c), a cutting step is carried out on the extruded composition at the extruder outlet.

[0162] Preferably, the die is equipped with orifices and a knife whose rotation speed is between 600 and 1000 revolutions per minute, preferably between 700 and 900 revolutions per minute, even more preferably 800 revolutions per minute.

[0163] The cutter is preferably positioned flush with the extruder outlet. Alternatively, the cutter should not be positioned flush with the extruder outlet, but preferably at a distance between 3 and 11 mm. "Flush" means extremely close to the die at the extruder outlet, almost touching the die but without actually touching it. Typically, a skilled technician will adjust this distance by bringing the cutter and die together, then slightly shifting the die. The distance values ​​will therefore potentially be 3, 4, 5, 6, 7, 8, 9, 10, or 11 mm, as well as the sub-assemblies using these values ​​as limits.

[0164] The final step d) consists of drying the composition obtained in step b) or c). This step is optional but preferred.

[0165] A skilled professional will know how to use the appropriate technology to dry the composition according to this application, choosing from the wide range of options currently available. Examples include, but are not limited to, airflow dryers, microwave dryers, fluidized bed dryers, and vacuum dryers. They will select the correct parameters, primarily time and temperature, to achieve the desired final dry material.

[0166] Preferably, drying will be carried out to achieve a composition with a dry matter content between 90% and 100%, preferably between 92% and 95%, % expressed as the total weight of the composition. 6. Use of textured vegetable protein to prepare a food, pharmaceutical or cosmetic composition

[0167] A sixth aspect of this application relates to the use of textured vegetable protein according to the first aspect of the application or obtained according to the manufacturing process of the second aspect of the application, to prepare a food, pharmaceutical or cosmetic composition.

[0168] Food composition means any food composition, whether intended for human or animal consumption, typically in the group of confectionery compositions (e.g. chocolate, caramel, gummy candies), bakery and pastry products (e.g. bread, brioches, muffins), meat and fish (e.g. sausages, minced steaks, fish, fish nuggets, chicken nuggets), sauces (e.g. Bolognese, mayonnaise), dairy products (e.g. cheese, plant-based milk), and beverages (e.g. protein-rich drinks, powdered drinks to be reconstituted).

[0169] Textured vegetable protein according to the first aspect of the demand or produced according to the process of the second aspect of the demand will be of particular interest in the field of meat, fish, sauce, and soup analogues, especially in the field of chicken breast analogues.

[0170] One particular application concerns its use in the manufacture of meat substitutes, especially chicken breast.

[0171] This composition can also be used to make an analogue of minced meat, hamburger steak, meat for tacos and pitta, chicken nuggets.

[0172] In one embodiment, the present application relates to the use of textured vegetable protein according to the first aspect of the application or produced according to the process of the second aspect of the application in the field of bakery and pastry making.

[0173] The textured vegetable protein according to this application will be of particular interest for inclusion in bakery and pastry products such as muffins, cookies, cakes, bagels, pizza dough, breads and breakfast cereals.

[0174] By "inclusions," we mean particles (in this case, dry-textured legume protein) mixed with a dough before cooking. After cooking, the dry-textured legume protein is trapped within the final product (hence the term "inclusion") and provides both its protein content and a crispy texture when eaten.

[0175] Textured vegetable protein according to the first aspect of the demand or produced according to the process of the second aspect of the demand will be of particular interest for making inclusions in confectionery products such as fat fillings, chocolates, so as to also provide protein structure as well as a crisp character.

[0176] Textured vegetable protein according to the first aspect of the demand or produced according to the process of the second aspect of the demand will be of particular interest for inclusion in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0177] In this description, certain specific details are set out to provide a thorough understanding of the various embodiments. However, a person skilled in the art will understand that the application can be implemented without these details. Unless the context otherwise requires, throughout the description and the claims that follow, the word "understand" and its variants, such as "includes" and "comprising," should be interpreted in an open and inclusive sense, that is, as "including, but not limited to."Furthermore, the term "including" (and related terms such as "comprising" or "includes" or "having" or "comprising") is not intended to exclude that in certain other embodiments, for example, an embodiment of any composition of matter, composition, method, or process, or the like, described herein, may "consist of" or "consist essentially of" the described features. Where ranges of values ​​are given, the limit values ​​are included. In addition, unless otherwise stated or clearly inferred from the context and the understanding of a person with ordinary competence in the field, values ​​expressed as ranges may include any specific value or subrange contained within the ranges defined in the various embodiments described herein, down to one-tenth of a unit of the lower limit of the range, unless the context otherwise requires.

[0178] The invention will be better understood by reading the non-limiting examples below.

[0179] The examples provided here are for illustrative purposes only and do not interpret the scope or meaning of the claimed embodiments. Examples

[0180] We will use the following in the examples: - I50M pea fiber (from the company Roquette Frères) - Pea fiber EF-100 (from the company Rettenmeier) - KF150+ potato fiber (from the Rettenmeier company) - NUTRALYS® F85M (from Roquette Frères) as a pea protein isolate with a solubility at pH 7 and 20°C greater than 30% (Protein content = 85.1%, Dry matter = 95.3%, Water solubility at pH 7 and 20°C = 51.9%) - NUTRALYS® BF (from Roquette Frères) as a pea protein isolate with a solubility at pH 7 and 20°C of less than 30% (Protein content = 84.7%, Dry matter = 94.2%, Water solubility at pH 7 and 20°C = 11.4%)

[0181] Example 1: Production of a fiber extracted from potato tuber according to the invention:

[0182] 80 tonnes per hour of pre-washed potatoes are fed into four industrial graters, each equipped with a 400 mm diameter drum. 0.8 L / h of a 39% sodium bisulfite solution is introduced at the grater. The resulting grated potato has a dry matter content of 24.3%.

[0183] This grated material then feeds into centrifugal decanters to obtain solid sediments containing mainly starch and fiber with a dry matter content of 43%.

[0184] The sediments are then diluted to a dry matter of 14% with process waters whose dry matter is less than 12%.

[0185] The starch and fiber suspension is separated on 4 stages of 2 centrifugal rotary sieves, each equipped with a screen with perforations corresponding to 125pm by 1500pm slots.

[0186] Process water is used on each stage to dilute the residues and allow the suspension to be conveyed onto the sieve cloth.

[0187] The process water feeds in a counter-current flow to the 4th ème centrifugal rotary sieve stage is water having a dry matter of 0.8% and containing 0.25% starch and an N6.25 content of 0.12%.

[0188] The refusal stemming from the 4th ème The stage is concentrated by passing through a centrifugal decanter in order to obtain wet pulps with a dry matter of 18%.

[0189] 5T / h of previously obtained wet pulps are mixed with 1.67T / h of dried fibers in a twin-shaft paddle mixer to obtain a friable product with a dry matter content of 36%.

[0190] The drying stage is carried out using a pneumatic Flash-dryer. The mixture is fed into a rotating disperser in a stream of hot air and conveyed within a drying tube.

[0191] The inlet temperature of the dryer is 280°C and the outlet temperature is 103°C.

[0192] At the outlet of the dryer, 1 T / h of fiber with a dry matter of approximately 90% is obtained.

[0193] [Table 1]

[0194] From the fiber exiting the dryer, a further sieving step is carried out on four batches. Batch A is sieved on a vibrating screen equipped with a 500 µm mesh. Batches B, C, and D are sieved on a vibrating screen equipped with a 2 mm mesh. The properties of the resulting fibers are summarized in Table 2 below.

[0195] [Table 2]

[0196] 25.7 kg of fibers from Lot D were ground on a Fitzpatrick brand hammer mill (model DAS06) equipped with a 1 mm perforated screen (30% opening).

[0197] 25.6 kg of shredded fibers are recovered at the outlet of the shredder. The characteristics of the fibers obtained are summarized in Table 3 below:

[0198] [Table s]

[0199] 12.9 kg of fibers obtained previously (batch 061022-M) were ground again on a Fitzpatrick brand hammer mill (model DAS06) equipped with a 300pm perforated screen (30% opening)

[0200] 12.4 kg of shredded fibers are recovered at the outlet of the shredder. The characteristics of the fibers obtained are summarized in Table 4 below:

[0201] [Table 4]

[0202] 25 kg of fiber from batch C were ground on an attrition grinder (Septu brand). The motor speed was set to 20% with the air intake flap set to 100% and the recirculation flap closed.

[0203] 23.9 kg of shredded fibers are recovered at the outlet of the shredder. The characteristics of the fibers obtained are summarized in Table 5 below:

[0204] [Table 5]

[0205] 25 kg of fiber obtained according to example 1 were ground on an attrition mill (Septu brand). The motor speed control is set to 100% with the air inlet flap closed and the recycling flap open to 100%.

[0206] 23.2 kg of shredded fibers are recovered at the outlet of the shredder. The characteristics of the fibers obtained are summarized in Table 6 below:

[0207] [Table 6]

[0209] This description is general to all extrusion tests / examples. Specific details (composition, flow rates, settings, etc.) will be specified directly in the tests / examples.

[0210] The powder mixture is introduced by gravity into a twin-screw extruder (L / D = 40, with 10 sleeves) from the company COPERION.

[0211] The mixture is introduced at a regulated flow rate in kg / h. A regulated quantity of water in kg / h is also introduced. A water / powder mass ratio can therefore be calculated and expressed as a percentage.

[0212] The extrusion screw, composed of 85% conveying elements, 5% kneading elements, and 10% reverse-pitch elements, rotates at a regulated speed in revolutions per minute and feeds the mixture into a die. As described, the conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 70°C, followed by the kneading and reverse-pitch elements with temperatures between 90°C and 150°C.

[0213] This particular pipe generates a machine torque expressed as a percentage, with the pressure measured in bars. The specific energy of the system can be calculated (according to standard technical knowledge) and expressed in kWh / kg.

[0214] The product is directed at the outlet to a die consisting of 1 cylindrical hole of 3 mm, from which the textured protein is expelled and cut using knives rotating between 1200 and 1500 revolutions per minute placed flush with the outlet of the extrusion die.

[0215] The textured protein thus produced is dried in a Thermo Scientific model UT6760 ventilated oven heated to 60°C.

[0216] Example 3: Comparison of the use of potato fiber with another plant fiber

[0217] [Table 7]

[0218] A person skilled in the art can easily deduce from this example that the speed of a textured vegetable protein obtained with a composition including a fiber extracted from a tuber (e.g. 3.3 and 3.4) allows an increase in the rate of rehydration according to Test A of approximately 17% compared to the same textured vegetable protein obtained with a composition including a fiber extracted from peas (e.g. 3.1 and 3.2).

[0219] Example 4: Comparison of the use of an isolate whose solubility at pH 7 is less than 30% with isolates whose solubility at pH 7 is greater than 30%:

[0220] [Table 8]

[0221] A person skilled in the art can easily deduce from this example that in order to obtain a rehydration rate according to Test A greater than 65% (ex. 3.4), it is necessary to use in the extruder feed a mixture containing a maximum of 20% of a protein-rich material (here a pea protein isolate) whose solubility at pH7 is less than 30%.

[0222] Example 5: Comparison of the use of tuber fibers with different particle sizes defined by their D50 and different compositions:

[0223] The tuber fibers used in this example (produced in Example 1 or acquired commercially) are listed below with their physicochemical characterization:

[0224] [Table 9]

[0225] The table below summarizes the different tests carried out as well as the analyses of the textured vegetable proteins obtained:

[0226] [Table 10]

[0227] A person in the trade can easily see that the lower the D50 of a fiber extracted from a tuber, the higher the rehydration rate according to Test A.

[0228] Figure 1 represents several extrusion tests carried out with different fibers extracted from potato tubers with a D50 ranging from 100 microns to 400 microns.

[0229] A person skilled in the art can conclude that the rehydration rate is linked to the particle size distribution of the fiber extracted from the tuber, specifically represented by its D50. The smaller this D50, the faster the extruded vegetable protein rehydrates. A person skilled in the art can also conclude that the fiber powder extracted from the tuber according to this application (represented by the curve with "triangle" symbols) offers an increased rehydration rate compared to products on the market (represented by the curve with "circle" symbols).

[0230] Example 6: Impact of tuber fiber content on textured protein:

[0231] The tuber fiber used in this example was produced using the process described in Example 1, more specifically the one used to produce fiber 210223 - XF.

[0232] The resulting 1047728-XF fiber is used, with its incorporation rate varying between 5% and 20% with pea isolate in a process described in Example 2, to produce different textured proteins. Pea fiber is also used as a comparator.

[0233] Table 11 below summarizes the tests carried out and the analyses obtained.

[0234] Table 11

[0235] It can be observed that all textured proteins obtained with potato fiber have a rehydration rate according to Test A greater than 65% while all textured proteins obtained with pea fiber have a rehydration rate according to Test A less than 65%.

[0236] The effect of accelerating the rehydration of a textured protein with potato fiber therefore works at a minimum between 5% and 20% inclusion in the composition.

[0237] Example 7: Using potato fiber with a fava bean isolate to produce a textured protein:

[0238] The 1047728-XF fiber obtained in Example 6 is used as a broad bean isolate in a process described in Example 2 to produce a textured protein. Pea fiber is also used as a comparator.

[0239] Table 12 below summarizes the tests carried out and the analyses obtained.

[0240] It can be observed that the effect of accelerating the rehydration of a textured protein with potato fiber therefore works with several plant proteins, at a minimum with broad bean protein.

Claims

Demands

1. Textured vegetable protein containing a fiber extracted from tuber characterized in that the textured vegetable protein has a rehydration rate according to Test A of between 65% and 100%.

2. Textured vegetable protein according to claim 1 characterized in that the textured vegetable protein has a rehydration rate according to Test A of between 70% and 100%.

3. Textured vegetable protein according to any one of claims 1 or 2 characterized in that the tuber fiber is extracted from potato tuber.

4. Textured vegetable protein according to any one of claims 1 to 3 characterized in that the fiber content extracted from tuber, expressed as dry weight of tuber fiber relative to the dry weight of textured vegetable protein, is between 5% and 25%, preferably between 10% and 20%.

5. Textured vegetable protein according to any one of claims 1 to 4 characterized in that it has a protein content, expressed as dry weight of protein relative to dry weight of textured vegetable protein, of between 60% and 90%, preferably between 65% and 85%, even more preferably between 70% and 80%.

6. Textured vegetable protein according to any one of claims 1 to 5 characterized in that it comprises between 10% and 20% of a fiber extracted from potato tuber and between 80% and 90% of a pea protein.

7. A method for manufacturing a textured vegetable protein having a rehydration rate according to Test A of between 65% and 100%, preferably according to any one of claims 1 to 6, characterized in that it comprises the following successive steps: a) Making available a mixture comprising a fiber extracted from a tuber and at least one protein-rich material, b) Texturing the mixture from step a), the water content during the texturing step being between 1% and 40% expressed as a mass percentage of water over the total mass including the mixture and water, c) Optionally cutting the textured vegetable protein obtained at the end of step b) d) Optionally drying the extruded vegetable protein obtained in step b) or c).

8. A method for manufacturing a textured vegetable protein according to claim 7, characterized in that the fiber extracted from tuber in step a) is in the form of a tuber-extracted fiber powder, having a particle size defined by a D50 between 1 and 1000 pm, preferably between 10 and 500 pm, preferably between 20 and 200 pm, preferably between 30 and 150 pm.

9. A process for manufacturing a textured vegetable protein according to any one of claims 7 to 8 characterized in that the fiber extracted from tuber in step a) is extracted from potato tuber.

10. A method for manufacturing a textured vegetable protein according to any one of claims 7 to 9, characterized in that the fiber extracted from the tuber in step a) has: - a mass quantity of tuber dietary fiber, determined according to method AOAC 985.29, greater than 50%, for example from 50 to 80%, generally from 50 to 75%, for example from 50 to 70%, preferably from 60 to 68%; - a mass quantity of tuber starch, expressed in relation to the dry matter of said fiber extracted from tuber, ranging from 10 to 45%, preferably from 15 to 35%, more preferably from 15 to 25%; - a mass quantity of tuber protein, expressed in relation to the dry matter of said fiber extracted from tuber, of less than 6%, for example ranging from 2 to 5%, in particular from 2.5 to 4.5%; - a mass quantity of minerals, expressed in relation to the dry matter of said fibre extracted from tuber less than 3.5%, preferably less than 3.2%, preferably less than 3%, for example ranging from 1 to 3%, in particular from 1.5 to 2.9%; - a particle size D50 less than 275 pm, for example ranging from 10 to 275 pm, preferably ranging from 20 to 200 pm, for example ranging from 30 to 150 pm.

11. A method for manufacturing a textured vegetable protein according to any one of claims 7 to 10, characterized in that the protein-rich material of step a) has a protein content, expressed as dry weight of protein per dry weight of protein-rich material, of between 55% and 95%, preferably between 70% and 90%.

12. A process for manufacturing a textured vegetable protein according to any one of claims 7 to 11, characterized in that the protein-rich material of step a) has a solubility according to Test E in water at pH 7 greater than 30%.

13. A method for manufacturing a textured vegetable protein according to any one of claims 7 to 12, characterized in that the mixture in step a) comprises the tuber-extracted fiber and the protein-rich material in a mass ratio of between 5 / 95 and 25 / 75, preferably between 10 / 90 and 20 / 80, preferably is a mixture of tuber-extracted fiber, preferably from potato tuber, and pea or broad bean protein isolate powder in a mass ratio of between 5 / 95 and 25 / 75, preferably between 10 / 90 and 20 / 80.

14. A method for manufacturing a textured vegetable protein according to any one of claims 7 to 13 characterized in that it consists of these steps.

15. Fiber powder extracted from tuber characterized in that it has: - a mass quantity of tuber dietary fiber determined according to method AOAC 985.29, greater than 50%, for example ranging from 50 to 80%, more preferably from 50 to 75%, even more preferably from 50 to 70%, even more preferably from 60 to 68%; - a mass quantity of tuber starch, expressed in relation to the dry matter of said fiber powder extracted from tuber, ranging from 10 to 45%, preferably from 15 to 35%, more preferably from 15 to 25%; - a mass quantity of tuber protein, expressed in relation to the dry matter of said fiber powder extracted from tuber, of less than 6%, preferably ranging from 2 to 5%, more preferably from 2.5 to 4.5%; a mass quantity of minerals, expressed in relation to the dry matter of said fiber powder extracted from tuber, of less than 3.5%, preferably less than 3.2%, preferably less than 3%, preferably ranging from 1 to 3%, more preferably from 1.5 to 2.9%; - a hydration capacity according to the H Test, expressed in g of water / g of powder, ranging from 4 g / g to 9 g / g, preferably from 4.5 to 8 g / g.

16. Fiber powder extracted from tuber according to claim 15, characterized in that it has a particle size D50 less than 275 pm, preferably ranging from 10 to 275 pm, preferably ranging from 20 to 200 pm, for example ranging from 30 to 150 pm.

17. Fiber powder extracted from tuber according to claims 15 or 16 characterized in that the tuber is a potato tuber.

18. Use of textured vegetable protein according to claims 1 to 6 or obtained according to the manufacturing process according to any one of claims 7 to 14 for preparing a food, pharmaceutical or cosmetic composition.

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