Compositions containing textured soy protein

Abstract

The invention relates to a composition containing dry-process organized bean protein and a production method and application thereof.

Description

Technical Background

[0001] The present invention relates to a special composition containing textured pea protein and a preparation method thereof.

[0002] Protein texturization technology, especially protein texturization technology using a cooking-extrusion process, can be used to prepare products with a fibrous structure to produce meat or fish analogs and has been applied to many plant raw materials.

[0003] Protein ripening-extrusion processes can be divided into two major categories according to the amount of water used during the process. When this amount of water is higher than 30% by weight, the so-called "wet" ripening-extrusion technology is used, and the resulting product will be mainly used to produce ready-to-eat finished products that imitate animal meat, such as steaks or chicken nuggets. When this amount of water is lower than 30% by weight, the so-called "dry" ripening-extrusion technology is used: the resulting product will be mainly used in the agricultural product processing industry, thereby processing meat substitutes by mixing it with other ingredients. The field of the present invention is precisely this "dry" ripening-extrusion field.

[0004] Previously, the earliest proteins used as meat analogs were extracted from soybeans and wheat. Soybeans quickly became the main raw material for this application.

[0005] Although most studies have focused on soy protein, naturally, other protein sources have also been texturized, including animal and plant proteins: peanut, sesame, cottonseed, sunflower seeds, corn, wheat, microbial proteins, and by-products from slaughterhouses or the aquaculture industry.

[0006] Pulse proteins, such as those from peas and broad beans, have also been the subject of research, both in terms of their isolation and their “dry” cooking-extrusion.

[0007] Many studies have been conducted on pea protein due to its special functional and nutritional properties, as well as its modified non-genetic characteristics.

[0008] Despite extensive research work and significant progress in recent years, the promotion of these products based on pea protein in the food market is still very limited.

[0009] One of the reasons limiting its development is that textured pea protein needs to undergo a rehydration process before molding.

[0010] In fact, since these proteins are dry, it is necessary to rehydrate them in order to give them their shape and mix them well with the other ingredients of the formulation in order to obtain a satisfactory final result.

[0011] To this end, the dry texturized pea proteins are contacted with an aqueous solution. Unfortunately, the amount of water absorbed at the end of rehydration is not effective enough and is only about 50% of the amount required for the subsequent formulation steps without additional manual intervention.

[0012] Therefore, an additional step known as "shredding" or "shredding" is usually carried out, which consists in shredding the rehydrated texturized fibers. The fibers thus obtained are again in contact with the aqueous solution and, thanks to the shredding, will be able to absorb the desired amount of water again.

[0013] This step is complicated because improperly controlled chopping can damage the pea proteins. It is this additional preparation step that complicates implementation.

[0014] The applicant has successfully solved the above problems and developed a special novel composition containing textured pea protein obtained by dry cooking-extrusion, which is carried out without "shredding" or "chopping".

[0015] The present invention will be described in detail below through an overview of the present invention. SUMMARY OF THE INVENTION

[0017] The present invention relates to a composition containing dry textured soy protein, characterized in that the water retention of the composition measured by test A is higher than 3 g water / g dry protein, preferably higher than 4 g water / g dry protein, more preferably between 4 g and 5 g.

[0018] Preferably, the legume protein is selected from beans and peas, and peas are particularly preferred.

[0019] Finally, in the dry-process structured bean protein according to the present invention, the weight proportion of dry matter is above 80%, preferably above 90%.

[0020] The present invention also relates to a method for producing the bean protein composition as described above, characterized in that the method comprises the following steps:

[0021] 1) providing a powder containing bean protein and bean fiber, wherein the dry weight ratio of bean protein / bean fiber in the powder is between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15;

[0022] 2) using the powder obtained in step 1 to produce a textured soy protein composition, wherein the density of the composition is between 40 g / L and 120 g / L, preferably between 60 g / L and 90 g / L;

[0023] 3) compressing the textured pea protein composition obtained in step 2;

[0024] 4) The obtained composition may be dried.

[0025] The powder containing bean protein and bean fiber used in step 1 can be prepared by mixing the protein and fiber. The powder can be mainly composed of bean protein and bean fiber. The term "mainly composed of..." means that the powder may contain impurities generated during the production of protein and fiber, such as trace amounts of starch. Preferably, the bean protein and bean fiber are selected from the protein and fiber of broad beans and peas. Peas are particularly preferred.

[0026] Preferably, step 2 is achieved by applying a specific energy between 20 kWh / kg and 30 kWh / kg to the powder mixture, and adjusting the outlet pressure to between 70 bar and 90 bar, and performing ripening-extrusion in a twin-screw extruder. More preferably, the twin-screw extruder is characterized by a length-to-diameter ratio of 60 and a diameter of the outlet extrusion die of 27 mm.

[0027] Preferably, in step 3, the compression step, the temperature of the texturized pea protein composition should be between 30°C and 50°C, preferably 40°C.

[0028] Preferably, step 3, the compression step, is characterized in that the density of the texturized protein after compression is between 100 g / L and 170 g / L, preferably between 130 g / L and 150 g / L.

[0029] Preferably, the compression performed in step 3 is carried out in a drum dryer, in particular a drum dryer having a diameter of 300 mm, a rotation speed between 10 rpm and 20 rpm, preferably 16 rpm, the drum dryer being equipped with 4 75 mm secondary cylinders, the gap between the secondary cylinders and the main cylinder being between 0.5 mm and 1.5 mm, preferably 1 mm.

[0030] Finally, the present invention relates to the use of a dry textured soy protein composition as described above in industrial applications, such as in the human and animal food industry, the pharmaceutical industry or the cosmetic industry.

[0031] The present invention will be better understood through the following detailed description. DETAILED DESCRIPTION OF THE INVENTION

[0033] The present invention relates to a composition containing dry textured soy protein, characterized in that the water retention of the composition measured by test A is higher than 3 g water / g dry protein, preferably higher than 4 g water / g dry protein, more preferably between 4 g and 5 g.

[0034] Preferably, the legume protein is selected from faba bean protein and pea protein, and pea protein is particularly preferred.

[0035] The term "legume" here refers to dicotyledonous plants of the order Fabales. This plant family is a very common flowering plant, second only to the orchids and the Asteraceae in terms of species. It includes approximately 765 genera and more than 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, broad beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, various clover species, broad beans, carob, and liquorice.

[0036] The term "pea" is used herein in its broadest sense and specifically includes all varieties of "smooth pea" and "wrinkled pea", and all mutants of "smooth pea" and "wrinkled pea", regardless of the use of these varieties (human food, animal feed and / or other uses).

[0037] In the present application, the term "pea" includes all pea varieties of the genus Pisum, specifically, Pisum sativum and Pisum aestivum. These mutant varieties mainly include mutant varieties known as "r mutant", "rb mutant", "rug 3 mutant", "rug 4 mutant", "rug 5 mutant", "lam mutant", such as CLHEYDLEY et al., "Development of New Pea Starch", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0038] In this application, "texturized" or "texturization" refers to any physical and / or chemical process intended to modify a protein-containing composition so that it has a specific ordered structure. In the context of the present invention, protein texturization is intended to form a fibrous appearance, such as the fibers present in animal meat.

[0039] To measure water retention, Test A was used, the protocol of which is as follows:

[0040] a. Use a beaker to weigh 20g of the sample to be analyzed

[0041] b. Add drinking water at room temperature (20℃+ / -1℃) until the sample is completely immersed;

[0042] c. Maintain static contact for 30 minutes;

[0043] d. Use a sieve to separate the residual water and sample;

[0044] d. Weigh the final weight P of the rehydrated sample;

[0045] The water retention rate is calculated as follows, unit: g water / g analyzed sample:

[0046] Water retention rate = (P-20) / 20.

[0047] In the present invention, "drinking water" means water that can be drunk or used for domestic and industrial purposes without endangering health. It is preferably understood that the sulfate content of this water is lower than 250 mg / L, the chloride content is lower than 200 mg / L, the potassium content is lower than 12 mg / L, the pH is between 6.5 and 9, and the TH (hydraulic titration concentration, i.e. the hardness of the water, corresponding to the measured value of the content of calcium and magnesium ions in the water) is higher than 15 French degrees. In other words, the calcium content in the drinking water should not be lower than 60 mg / L, or the magnesium content should not be lower than 36 mg / L.

[0048] As mentioned above, prior art texturized pea protein compositions are well known and used in the food industry, particularly in the field of meat analogs. In order to use them in formulations, it is known that the necessary water content is at least 3 g / g protein, preferably 4 g / g protein. Rehydration will allow the preparation of the fibers contained in the formulation while better simulating the functional properties of meat fibers and avoiding the presence of too many undesirable rehydrated parts that would result in a tough feel when finally consumed. In addition, it is known that rehydration cannot be achieved in only a single step.

[0049] One skilled in the art will first rehydrate the textured pea protein by placing it in an aqueous solvent to a first rehydration to about 2 g water / g protein. The rehydrated protein fibers are then shredded. Without being bound by any theory, this shredding or "shredding" will break up the fibers, thereby opening up the internal structure and rehydrating it. Thus, this is sufficient to replace the rehydrated protein that has been damaged in contact with the aqueous solvent, with a water retention rate of at least 4 g water / g protein.

[0050] For example, the scheme can be found in the products produced and sold by the applicant. Technical data of T70S.

[0051] Protein mincing or "shredding" is a well-known solution, but it adds a step that makes the final formulation process more complicated, which leads to increased costs. In addition, if not properly controlled, mincing will lead to excessive destruction of the fiber structure, thereby losing the desired functional effect. The shortened plant fiber will not be as effective as meat fiber.

[0052] Finally, in the dry-process structured bean protein according to the present invention, the weight proportion of dry matter is above 80%, preferably above 90%.

[0053] The dry matter is measured by any method known to the person skilled in the art, preferably using the so-called "drying" method. It consists in determining the amount of evaporated water by heating a known amount of a sample of known mass.

[0054] The protein content of the composition according to the invention is advantageously between 60% and 80%, preferably between 70% and 80%, by weight of the total dry matter. To analyze the protein content, any method known to a person skilled in the art can be used. Preferably, the total nitrogen content is determined and the content is multiplied by a factor of 6.25. This method is conventional and is used for vegetable proteins.

[0055] The present invention also relates to a method for producing the bean protein composition as described above, characterized in that the method comprises the following steps:

[0056] 1. Providing a powder containing bean protein and bean fiber, wherein the dry weight ratio of bean protein / bean fiber is between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15;

[0057] 2. Using the powder obtained in step 1 to produce a textured pea protein composition, the density of the composition is between 40 g / L and 120 g / L, preferably between 60 g / L and 90 g / L;

[0058] 3. compressing the textured pea protein composition obtained in step 2;

[0059] 4. The obtained composition can be dried.

[0060] Preferably, the bean protein and fiber in step 1 are selected from faba bean protein and pea protein. Pea protein is particularly preferred.

[0061] The powder containing bean protein and bean fiber used in step 1 can be prepared by mixing the protein and fiber. The powder can be mainly composed of bean protein and bean fiber. The term "mainly composed of..." means that the powder may contain impurities generated during the protein and fiber manufacturing process, such as trace amounts of starch. The mixing is to obtain a dry mixture of various ingredients required for synthesizing plant fiber in step 2.

[0062] "Leguminous fiber" refers to a fiber extracted from beans, and the extract contains various polysaccharide compositions that are difficult or impossible to digest by the human digestive system. Such fiber can be extracted by any method known to those skilled in the art. An example of a commercial product of such fiber is Roquette's Fiber I50 pea fiber.

[0063] Mixing can be performed before step 2 or directly during feeding. During this mixing process, additives well known to those skilled in the art, such as flavors or pigments, can be added.

[0064] In an alternative, the fiber / protein mixture is naturally obtained by turbo-separating soy flour. Soy flour is made from bean seeds that are cleaned, their outer fibers removed, and crushed. The flour is then subjected to turbo-separation, which involves the use of an upward air flow that separates the different particles according to their density. The protein content of the flour is thus concentrated from around 20% to more than 60%. Such flours are called "concentrates". These concentrates also contain between 10% and 20% of bean fiber.

[0065] The dry mass ratio between protein and fiber is advantageously between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

[0066] Then in step 2, this powder mixture will be texturized, which means that the proteins and fibers will be thermally broken and reorganized to form fibers and continuous parallel elongation, thus simulating the fibers present in meat. Any method known to those skilled in the art is suitable, in particular extrusion methods.

[0067] Extrusion is the process of forcing the product through a fine-diameter perforation, i.e., an extrusion die, under high pressure and shear forces by rotating one or two Archimedean screws. The resulting heating causes the product to ripen and / or denature, sometimes using the term "ripening-extrusion", and then the product expands at the exit of the extrusion die due to evaporation of water. This technology allows the production of very different products with regard to composition, structure (shape of the product after expansion and cellularization), functionality and nutritional properties (e.g. denaturation of anti-nutritional or toxic factors, food sterilization, etc.). Protein processing usually results in structural changes, which are reflected in the product having a fibrous appearance, thereby simulating the fibers of animal meat.

[0068] Based on the known conditions and by choosing appropriate equipment, a person skilled in the art will carry out this texturization operation to obtain a plant texturized protein having a density between 40 g / L and 120 g / L; preferably between 60 g / L and 90 g / L.

[0069] To measure this density, the following protocol, called Test B, was applied:

[0070] - tare weight of a graduated 2-liter test tube;

[0071] -Put the product to be analyzed into the test tube. Sometimes it is necessary to tap the tube gently to ensure that the product fills the 2-liter volume;

[0072] - Weigh the product (weight P in grams).

[0073] Density = (P(g) / 2(L))

[0074] Preferably, step 2 is achieved by applying a specific energy between 20 kWh / kg and 30 kWh / kg to the powder mixture, adjusting the outlet pressure to between 70 bar and 90 bar, and performing ripening-extrusion in a twin-screw extruder. More preferably, the twin-screw extruder is characterized by a length-to-diameter ratio of 60 and a screw diameter of 27 mm.

[0075] Under these conditions, at a material flow rate of approximately 35 kg / h, water will also be added at a rate of between 5 kg / h and 7 kg / h, preferably between 5.5 kg / h and 6.5 kg / h.

[0076] The screw configuration preferably used includes the following element configuration:

[0077] conveying elements between 80% and 95%;

[0078] kneading elements between 2.5% and 10%;

[0079] Opposite pitch elements between 2.5% and 10%.

[0080] Based on their basic knowledge of the technology, a person skilled in the art would know how to make appropriate adjustments to obtain the desired density.

[0081] By these operating conditions, it is easy to obtain a textured protein with a density suitable for most cooking-extruders on the market. If necessary, a person skilled in the art will be able to easily adjust these conditions.

[0082] Preferably, in step 3, the compression step, the temperature of the texturized pea protein composition should be between 30°C and 50°C, preferably 40°C.

[0083] If the density of the extruded protein is lower or higher than the above range, the following step 3 cannot be effectively performed.

[0084] Preferably, step 3, the compression step, is characterized in that the density of the texturized protein after compression is between 100 g / L and 170 g / L, preferably between 130 g / L and 150 g / L.

[0085] Step 3 aims at compressing the protein extruded in step 2 by mechanical pressure. Surprisingly, by carrying out this compression on a texturized protein with a density between 40 g / L and 120 g / L, preferably between 60 g / L and 90 g / L; a texturized protein with an optimal final water retention can be obtained without the need for chopping or "shredding". In fact, one skilled in the art would expect that such mechanical compression would completely destroy the structure of the texturized protein due to the changed functionality after compression. Applicants have determined that the opposite is actually the case, and therefore only the protocol described in this application needs to be followed.

[0086] Any type of equipment can be used as long as it is capable of mechanically compressing the texturized protein to a density value between 100 g / L and 170 g / L, preferably between 130 g / L and 150 g / L.

[0087] Preferably, the compression in step 3 is performed in a drum dryer, in particular a drum dryer with a diameter of 300 mm, a rotation speed between 10 rpm and 20 rpm, preferably 16 rpm, equipped with 4 75 mm secondary cylinders, the gap between the secondary cylinders and the main cylinder being between 0.5 mm and 1.5 mm, preferably 1 mm. A particularly preferred device is TummersMachinebrouw BV, model 350323.

[0088] Finally, the invention relates to the use of a dry textured soy protein composition as described above in industrial applications, such as in the human and animal food industry, the pharmaceutical industry or the cosmetics industry. A specific application relates to the use of the composition according to the invention in the manufacture of meat substitutes, especially ground meat substitutes.

[0089] The present invention will be better understood by reference to the following non-limiting examples. Example

[0090] Example 1A: Production of a dry textured soy protein composition according to the present invention

[0091] A powder mixture was prepared, which consisted of 87% of ROQUETTE F85M and 13% I50M pea fiber.

[0092] The mixture was fed by gravity into a LEISTRITZ ZSE 27 MAXX extruder from the company LEISTRITZ.

[0093] The mixture was added at a flow rate adjusted to 35 kg / h. Water was also added in an amount of 5.5 kg / h.

[0094] An extrusion screw consisting of 85% conveying elements, 5% kneading elements and 10% opposite pitch elements was turned at a speed between 1100 and 1200 rpm and conveyed the mixture to the extrusion die.

[0095] This special pipe produces 42% of the machine torque at an outlet pressure of 91 bar. The specific energy of the system is about 24KWh / Kg.

[0096] At the outlet, the product is introduced into an extrusion die consisting of a 3 mm cylindrical hole, where the textured protein, which has been cut into small segments of about 1 mm by a knife, is extruded.

[0097] The density of the texturized protein was measured using Test B and was 59 g / L.

[0098] The extruded protein thus produced was then deposited on top of the main cylinder (300 mm diameter) of a Tummers Machine Bouw BV3500323 drum dryer.

[0099] The cylinder body rotates at a speed of 16 rpm, and the rotation also drives 4 secondary cylinder bodies (75 mm in diameter). The gap or distance between the main cylinder and the secondary cylinder is 1 mm.

[0100] The egg whites are deposited at a temperature of around 40°C and compressed between the cylinders before falling into a container at the bottom of the drum dryer.

[0101] Example 1B: Production of dry textured soy protein composition according to the present invention

[0102] A meal mixture was prepared consisting of 100% VESTKORN "Faba Protein" faba bean concentrate containing 65% protein and 15% fiber.

[0103] The mixture was fed by gravity into a COPERION ZSK 54 MV extruder from COPERION.

[0104] The mixture was added at a flow rate adjusted to 350 kg / h. Water was also added in an amount of 65 kg / h.

[0105] An extrusion screw consisting of 85% conveying elements, 5% kneading elements and 10% opposite pitch elements was turned at a speed between 950 rpm and 1100 rpm and conveyed the mixture to the extrusion die.

[0106] This special pipe will produce 50±2% of the machine torque at an outlet pressure of 82±2bar. The specific energy of the system is about 24KWh / Kg.

[0107] At the outlet, the product is introduced into an extrusion die consisting of a 5 mm cylindrical hole, where the textured protein, which has been cut into small sections of about 3 cm by a knife, is extruded.

[0108] The density of the texturized protein was measured using Test B and was 84 g / L.

[0109] The extruded protein thus produced was then deposited on top of the main cylinder (300 mm diameter) of a Tummers Machine Bouw BV3500323 drum dryer.

[0110] The cylinder body rotates at a speed of 16 rpm, and the rotation also drives 4 secondary cylinder bodies (75 mm in diameter). The gap or distance between the main cylinder and the secondary cylinder is 1 mm.

[0111] The egg whites are deposited at a temperature of around 40°C and compressed between the cylinders before falling into a container at the bottom of the drum dryer.

[0112] Example 2: Production of dry textured bean protein composition according to prior art

[0113] A powder mixture was prepared, the mixture consisting of 87% by weight of ROQUETTE's F85M and 13% by weight of I50M pea fiber.

[0114] The mixture was fed by gravity into a LEISTRITZ ZSE 27 MAXX extruder from the company LEISTRITZ.

[0115] The mixture was added at a rate of 35 kg / h and 6.5 kg / h of water was also added.

[0116] An extrusion screw consisting of 85% conveying elements, 5% kneading elements and 10% opposite pitch elements was turned at a speed between 1100 and 1200 rpm and conveyed the mixture to the extrusion die.

[0117] This special pipe will produce 41% of the machine torque at an outlet pressure of 70 bar. The specific energy of the system is about 220 KWh / Kg.

[0118] At the outlet, the product is introduced into an extrusion die consisting of two 3 mm cylindrical holes, where the textured protein, which has been cut into small segments of about 1 mm by a knife, is extruded.

[0119] The density of texturized protein was measured at 100 g / L.

[0120] Example 3: The dry structured bean protein composition obtained in the above examples and the composition obtained in the prior art Compound control

[0121] The protocol described in the previous part of the description was implemented in order to measure the density according to Test B and the water retention according to Test A.

[0122] Water retention was also measured "with shredding" by modifying Test A as follows:

[0123] a. Weigh 40g of sample to be analyzed in a beaker;

[0124] b. Add drinking water at room temperature (20℃+ / -1℃) until the sample is completely immersed;

[0125] c. Maintain static contact for 30 minutes;

[0126] d. Pour water + textured egg whites into a KENWOOD brand blender equipped with a non-chip pastry cutter and grind at speed 1 for 45 seconds;

[0127] e. Use a sieve to separate the residual water and sample;

[0128] f. Weigh the final weight P of the rehydrated sample.

[0129] The water retention rate is calculated as follows, unit: g water / g analyzed sample:

[0130] Water retention rate (unit: g) = (P-40) / 40.

[0131] [Table 1]

[0132]

[0133] It can thus be seen that only products 1A and 1B according to the invention make it possible to obtain a composition containing texturized protein having a water retention rate higher than 3 g water / g in test A (without mincing).

[0134] In order to obtain this property, compositions according to the prior art require a shredding or mincing step.

[0135] Example 4: Use of the dry textured bean protein composition according to the present invention in meat analogs

[0136] By using the compositions shown in Examples 1A and 2, proceed to make ground steak or hamburgers.

[0137] The ingredients used were as follows (the amounts shown in the table below are in grams per 100 grams of finished burger):

[0138] [Table 2]

[0139] Element Hamburger Recipe No. 1 Hamburger Recipe No. 2 Hamburger Recipe No. 3 drinking water 53.55 Composition according to Example 1A 19.5 Composition according to Example 2 (not of the present invention) 19.5 Nutralys T70S 19.5 Crushed ice 6 Methylcellulose 2 onion 5.9 Sunflower Oil 5.4 Local potato starch 2 Fiber I50 pea fiber (Roquette) 3 Garlic powder 0.5 Salt 0.2 Black pepper 0.1

[0140] The production process is as follows:

[0141] 1. Rehydrate the textured protein in drinking water for 30 minutes.

[0142] 2. For burgers No. 2 and No. 3 only (not of the present invention), the textured protein / water mixture was ground using a KENWOOD food processor for 45 seconds and then allowed to contact for an additional 30 minutes.

[0143] 3. Mix the methylcellulose and crushed ice in a container and place in the refrigerator for 5 minutes.

[0144] 4. Combine all other ingredients in another container.

[0145] 5. Combine the mixtures obtained in steps 1 (or 2), 3 and 4 into the same container and mix to obtain a homogeneous composition.

[0146] 6. Use about 150 g of the final mixture to mince the steak by hand.

[0147] After tasting, a panel of 10 people thought that burger No. 1 was closer to an animal meat burger: the fiber texture was more obvious during the tasting process.

Claims

1. A method for producing a dry textured soy protein composition, characterized in that the water retention of the composition measured by Test A is higher than 3 g water / g dry protein, and characterized in that the method comprises the following steps: 1). Providing a powder containing bean protein and bean fiber, wherein the dry weight ratio of the bean protein / bean fiber in the powder is between 70 / 30 and 90 / 10; 2). Producing a textured soy protein composition having a density between 40 g / L and 120 g / L; 3). Compressing the textured bean protein composition obtained in step 2 to obtain a textured protein having a density between 100 g / L and 170 g / L after compression; 4). Drying and compressing the composition, Wherein, the test A comprises the following steps: a. Weigh 20g of sample to be analyzed in a beaker; b. Add water at room temperature until the sample is completely immersed; c. Maintain static contact for 30 minutes; d. Use a sieve to separate the residual water and sample; e. Weigh the final weight P of the rehydrated sample; The water retention rate is calculated as follows: water retention rate = (P-20) / 20.

2. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: The water retention of the composition measured by Test A is higher than 4 g water / g dry protein.

3. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: The water retention of the composition measured by Test A is between 4 g water / g dry protein and 5 g water / g dry protein.

4. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: In step 1, the dry weight ratio of bean protein to bean fiber in the powder containing bean protein and bean fiber is between 75 / 25 and 85 / 15.

5. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: In step 2, the density of the textured soy protein composition is between 60 g / L and 90 g / L.

6. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: The step 2 is achieved by applying a specific energy between 20 kWh / kg and 30 kWh / kg to the powder mixture, adjusting the outlet pressure to between 70 bar and 90 bar, and performing ripening-extrusion in a twin-screw extruder.

7. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: In step 3, the temperature of the textured bean protein composition is between 30°C and 50°C.

8. The method for producing a dry textured bean protein composition according to claim 7, characterized in that: In step 3, the temperature of the textured bean protein composition is 40°C.

9. The method for producing a dry textured bean protein composition according to claim 1, characterized in that: The compression in step 3 is performed in a drum dryer with a diameter of 300 mm and a rotation speed between 10 rpm and 20 rpm. The drum dryer is equipped with four 75 mm auxiliary cylinders, and the gap between the auxiliary cylinders and the main cylinder is between 0.5 mm and 1.5 mm.

10. The method for producing a dry textured bean protein composition according to claim 9, characterized in that: The compression in step 3 is performed in a drum dryer at a rotation speed of 16 rpm.

11. The method for producing a dry textured bean protein composition according to claim 9, characterized in that: The gap between the auxiliary cylinder and the main cylinder is 1 mm.

12. Use of a dry textured soy protein composition produced according to the method of any one of claims 1 to 11 in industrial applications.

13. The use of the dry textured bean protein composition according to claim 12, characterized in that: For use in the human and animal food industry, the pharmaceutical industry or the cosmetics industry.

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