Wet texturing of plant proteins

Abstract

The present invention relates to a method for wet extrusion of plant proteins, wherein fibrosis of the proteins is improved.

Description

Prior Art

[0001] The present invention relates to a method for manufacturing a composition comprising a texturized vegetable protein combined with a pea protein isolate, the texturized vegetable protein preferably being from legumes, even more preferably from peas, the pea protein isolate having a solubility in water at pH 7 and 20 °C of less than 30%, and the present invention relates to said composition comprising texturized pea protein and its industrial uses.

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

[0003] Depending on the amount of water used in the extrusion cooking method for proteins relative to the total weight (dry matter + water) of the materials used in the extruder, the method can be divided into two main categories. When the amount is greater than 30% by weight, the method will be called "wet" extrusion cooking, and the products obtained will be more intended for the production of ready-to-eat finished products imitating animal meat, such as steaks or chicken nuggets. When the amount of water is less than 30% by weight, the method is called "dry" extrusion cooking: the products obtained are more intended to be used by food processing manufacturers to formulate meat substitutes by mixing them with other ingredients. The present invention is part of the so-called "wet" extrusion cooking or "wet" extrusion. The terms "extrusion cooking" and "extrusion" are equivalent and denote the same method, i.e., heating during extrusion, which cooks and / or denatures the product, and thus the term "extrusion cooking" is sometimes used to denote extrusion.

[0004] Previously, the proteins first used in these meat substitute production methods were extracted from soybeans and wheat. Soybeans subsequently quickly became the main source in this application area.

[0005] Although most subsequent research has clearly been related to soy proteins, other protein sources (both animal and plant) have also been texturized: peanuts, sesame seeds, cottonseed, sunflower, corn, wheat proteins, proteins from microorganisms, by-products from the slaughterhouse or aquaculture industry.

[0006] Legume proteins, such as those derived from peas and broad beans, have also been the subject of research, both in terms of their isolation and their "wet" extrusion cooking.

[0007] Given the special functional and nutritional properties of legume proteins, especially pea proteins, and also because of their non-genetically modified nature, a great deal of research has been carried out on these proteins.

[0008] Despite the extensive research work and progress achieved in recent years, the promotion of these textured protein-based products on the food market still needs to be optimized.

[0009] One of the reasons is that legume protein isolates, especially pea protein, are poorly fibrillated in wet extrusion. In fact, it should be noted in the paper "Texturization of pea protein isolates using high moisture extrusion cooking" (Osen, 2017) that the quality of the protein used to feed the extruder is an important parameter for optimizing the process, especially from a textural point of view.

[0010] This poor fibrillation is also highlighted in patent application CN114946994. The patent owner suggests adding glucono-delta-lactone to improve this situation. While this solution is feasible, the fact remains that an additive is added here, which complicates labeling and regulatory status, and increases the complexity of the process and the final cost of the resulting product.

[0011] To its credit, the applicant has addressed the above problems and developed a method incorporating the use of pea protein isolate having a solubility of less than 30% in water at pH 7 and 20°C.

[0012] The present invention will be better understood in the following portion of the general description which is intended to disclose the present invention. Summary of the invention

[0013] The present invention relates to a method for producing a vegetable protein composition, the method comprising the following steps:

[0014] 1) Providing a powder mixture, the powder mixture comprising:

[0015] - vegetable protein, preferably legume protein, preferably pea protein,

[0016] - and a pea protein isolate having a solubility in water at pH 7 and 20° C. of less than 30%,

[0017] The mixture has a respective dry weight ratio of vegetable protein to pea protein isolate in the range of 70 / 30 to 95 / 5, preferably 75 / 25 to 95 / 5, more preferably 80 / 20 to 95 / 5, even more preferably 85 / 15 to 95 / 5;

[0018] 2) texturizing the mixed material obtained in step 1 by wet extrusion cooking.

[0019] Preferably, the plant protein used in step 1 of the method according to the invention, preferably a leguminous plant, is selected from the list comprising peas or broad beans, and even more preferably pea protein.

[0020] Preferably, the wet extrusion cooking of step 2 of the method according to the invention is carried out in a twin-screw extruder.

[0021] The present invention also relates to a composition comprising texturized leguminous protein obtainable by the production method according to the invention

[0022] Preferably, the protein content in the composition according to the invention, by dry weight, is in the range of 60% to 80%, preferably 70% to 80%, relative to the total weight of the dry matter of the composition.

[0023] Finally, the present invention relates to the use of the composition of texturized leguminous protein according to the invention as described above in industrial applications such as, for example, the human and animal food industries, industrial pharmaceuticals or cosmetics.

[0024] The present invention will be better understood by reading the following detailed description. Detailed Description

[0025] The present invention relates to a method for producing a plant protein composition, the method comprising the following steps:

[0026] 1) Providing a powder mixture comprising:

[0027] - a plant protein, preferably a leguminous protein, preferably pea protein,

[0028] - and a pea protein isolate having a solubility in water at pH 7 and 20 °C of less than 30%,

[0029] The mixture has a corresponding dry weight ratio of plant protein to pea protein isolate in the range of 70 / 30 to 95 / 5, preferably 75 / 25 to 95 / 5, more preferably 80 / 20 to 95 / 5, and even more preferably 85 / 15 to 95 / 5;

[0030] 2) Texturizing the mixture obtained in step 1 by wet extrusion cooking.

[0031] According to the invention, the term "powder" means any material having a moisture content and particle size suitable for feeding into an extruder.

[0032] Thus, the first step is to provide a powder mixture comprising a plant protein (preferably a legume protein, preferably a pea protein) and a pea protein isolate, said isolate having a solubility in water at pH 7 and 20 °C of less than 30%, said mixture having a corresponding dry weight ratio of plant protein / pea protein isolate in the range of 70 / 30 to 95 / 5, preferably 75 / 25 to 95 / 5, more preferably 80 / 20 to 95 / 5, even more preferably 85 / 15 to 95 / 5, and the isolate having a solubility in water at pH 7 and 20 °C of less than 30%.

[0033] The ratio in the range of 70 / 30 to 95 / 5, preferably 75 / 25 to 95 / 5, more preferably 80 / 20 to 95 / 5, even more preferably 85 / 15 to 95 / 5 refers to the corresponding dry weight ratio of plant protein to a pea protein isolate having a solubility in water at pH 7 and 20 °C of less than 30%.

[0034] The plant protein, preferably a legume protein, preferably a pea protein, which forms part of the powder mixture used in the process according to the invention, may be in the form of an isolate or a concentrate. Even more preferably, the plant protein, preferably a legume protein, preferably a pea protein, which forms part of the powder mixture used in the process according to the invention has a solubility in water at pH 7 and 20 °C of greater than 30%.

[0035] Preferably, the plant protein, preferably a legume protein, is selected from the list consisting of broad bean protein and pea protein and mixtures thereof. Pea protein is particularly preferred.

[0036] The term "legume" is herein considered to mean the dicotyledonous plant family of the Fabales order. This is one of the largest families of flowering plants, second only to the Orchidaceae and Asteraceae in terms of the number of species. It contains approximately 765 genera, bringing together more than 19,500 species. Several leguminous plants are important crop plants, including soybeans, kidney beans, peas, broad beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, various clovers, horse beans, carob beans, and liquorice.

[0037] The term "pea" is herein considered to be used in its broadest accepted sense and particularly includes all varieties of "smooth peas" and "wrinkled peas" and all mutant varieties of "smooth peas" and "wrinkled peas", regardless of the usual use of said varieties (human food, animal feed, and / or other uses).

[0038] In a specific embodiment, the plant proteins used within the scope of the present invention do not include soy proteins. In this embodiment, materials rich in soy proteins are thus excluded from the present invention. This is specifically due to their reference position in terms of hardness. Thus, in this specific embodiment, when the plant protein composition is a composition of leguminous plants, the composition is not a composition of soy proteins.

[0039] The term "isolate" should be understood to mean a protein composition having a protein content of 70% to 95% by dry weight, preferably 80% to 90% by dry weight.

[0040] Crucially for the present invention, the isolate having a solubility of less than 3% at pH 7 and 20 °C is of pea plant origin. In fact, as shown in the Examples section, any other plant origin, especially including rice, does not work.

[0041] The solubility of pea protein isolate is measured using the following Test A:

[0042] At 20 °C ± 2 °C, 150 g of distilled water was introduced into a 400 ml beaker by stirring with a magnetic stir bar, and then exactly 5 g of the plant protein sample to be tested was added. If necessary, the pH was adjusted to the desired value, i.e., 7, with 0.1 N NaOH. The content was made up to 200 g of water with water. It was mixed at 1000 rpm for 30 minutes and centrifuged at 3000 g for 15 minutes. 25 g of the supernatant was collected and placed in a pre-dried and peeled crystallizing dish. The crystallizing dish was placed in an oven at 103 °C ± 2 °C for 1 hour. Then it was placed in a desiccator (with desiccant) and cooled to ambient temperature and weighed.

[0043] The solubility corresponds to the content of soluble dry matter, expressed as % by weight relative to the weight of the sample. The solubility is calculated by the following formula:

[0044] [Formula 1]

[0045]

[0046] Where:

[0047] P = weight of the sample (in g) = 5 g

[0048] m1 = weight of the crystallizing dish after drying (in g)

[0049] m2 = weight of the empty crystallizing dish (in g)

[0050] P1 = weight of the collected sample (in g) = 25 g

[0051] Pea isolates with a solubility of less than 30% in water at pH 7 can be obtained by any method that produces such proteins. For pea proteins, patent EP2911524 can be mentioned. Chemical and / or thermal denaturation of the protein can also be envisaged.

[0052] For a person skilled in the art of extrusion, it would be highly unusual to think of using such poorly soluble pea isolates for extrusion. It should be noted that in patent application WO2017129921, it is described to avoid using BF (which has a solubility of less than 30% at pH 7 and 20 °C) in extrusion. Similarly, in application WO2020123585, using BF to produce a dry texture for manufacturing meat analogues does not result in good fibrillation.

[0053] Preferably, a pea protein isolate with a solubility of less than 30% in water at pH 7 and 20 °C is characterized by a water retention capacity of less than 4 grams per gram of protein-rich material.

[0054] The water retention capacity can be determined very simply by weighing twice. Take 10 grams of the protein composition in powder form with a dry weight, place it in an excess of water for 30 minutes. Dry the whole until the water has completely evaporated (until no significant change in the product mass is observed). Then weigh the remaining mass of the product. The water adsorption capacity is expressed as the number of grams of water adsorbed per gram of the initial dry product.

[0055] In a preferred embodiment, a method for producing a pea isolate with a solubility of less than 30% in water at 20 °C and pH 7 comprises the following steps:

[0056] a) Using pea grains or fine powder;

[0057] b) Grinding and preparing an aqueous suspension;

[0058] c) Separating the insoluble fraction using centrifugal force;

[0059] d) Coagulating the protein at the isoelectric pH, optionally with the aid of heating;

[0060] e) Recovering the protein floc;

[0061] f) Neutralizing the floc with lime at pH 7

[0062] g) Heat treatment

[0063] h) Drying

[0064] Thus, the preferred method starts with step a) providing pea grains or fine powder.

[0065] The seeds used in step a) can be pre-treated by steps well-known to those skilled in the art, such as in particular cleaning (removing unwanted particles such as stones, dead insects, soil residues, etc.) or even removing the outer fibers (outer cellulose shell) of the peas by a well-known step called "hulling".

[0066] Treatments for improving the sensory properties of the isolate can also be carried out, such as dry heating (or roasting) or wet bleaching. For bleaching, the temperature is preferably between 70 °C ± 2 °C and 80 °C ± 2 °C, and the pH is adjusted to a value between 8 ± 0.5 and 10 ± 0.5, preferably adjusted to 9 ± 0.5. These conditions are maintained for 2 to 4 minutes, preferably 3 minutes. These treatments are in no way intended to cause the material to dry, but rather to inhibit various enzymes, such as lipoxygenase.

[0067] The method according to the invention comprises step b) of grinding the fine powder and / or the seeds and producing an aqueous suspension.

[0068] This grinding step is essential for the seeds and optional for the fine powder.

[0069] If the seeds are already in water, the water is retained, but the water can also be replaced and the seeds can be ground directly. If the seeds are dry, a coarse powder is first made and then suspended in water.

[0070] The grinding is carried out by any suitable technique known to those skilled in the art, such as with a ball mill, a conical mill, a screw mill, a jet mill or a rotor / rotor system.

[0071] During grinding, water can be added continuously or discontinuously at the start, during or at the end of grinding in order to produce an aqueous suspension of the ground peas at the end of this step, which has between 15% by weight and 25% by weight of solids (SC), preferably 20% by weight of SC, relative to the weight of the suspension.

[0072] At the end of grinding, the pH can be checked. Preferably, at the end of step b), the pH of the aqueous suspension of the ground peas is adjusted to a value in the range of 8 ± 0.5 and 10 ± 0.5, preferably the pH is adjusted to 9 ± 0.5. The pH can be adjusted by adding an acid and / or a base (e.g., sodium hydroxide or hydrochloric acid).

[0073] Then, the preferred method comprises step c) of separating out the insoluble fraction using centrifugal force. These fractions mainly consist of starch and polysaccharides called "inner fibers". Thus, the proteins soluble in the supernatant are concentrated.

[0074] The preferred method comprises step d): coagulating the proteins at the isoelectric pH and optionally heating the protein solution.

[0075] If heating is carried out in addition to coagulation at the isoelectric pH, the heating temperature is preferably in the range of 55 °C ± 2 °C to 75 °C ± 2 °C, more preferably in the range of 60 °C to 70 °C ± 2 °C, and the heating time is in the range of 1 minute to 5 minutes, preferably 2 minutes to 4 minutes, and even more preferably 3 minutes.

[0076] Here, the purpose of step d) is to separate the pea protein of interest from other components of the supernatant from step c). For example, in the applicant's EP1400537, paragraphs 127 to 143 describe an example of such a method. In order not to denature the protein, it is crucial to better control the time / temperature.

[0077] The next step e) involves collecting the coagulated protein flocs by centrifugation. Thus, the solid fraction with concentrated protein is separated from the liquid fraction with concentrated sugar and salt.

[0078] In step f), the flocs are resuspended in water and the pH is adjusted to a value in the range of 6 ± 0.5 to 9 ± 0.5, preferably 6.5 to 7.5, and more preferably 7. The solids content is adjusted to a solids ratio in the range of 10 wt% to 20 wt%, preferably 15 wt%, based on the weight of the suspension. Calcium hydroxide (also known as lime) is used to adjust the pH.

[0079] In step g), heat treatment is carried out.

[0080] The final step h) includes drying, preferably by atomization.

[0081] Preferably, plant fibers, preferably legume fibers, can be added. "Legume fiber" is understood to mean any composition extracted from leguminous plants and containing polysaccharides that are relatively indigestible or indigestible in the human digestive system. Any method well-known to those skilled in the art is used to extract such fibers. A commercial example of such fibers is, for example, pea fiber I 50M from Roquette (containing at least 50 wt% of inner pea fiber, at most 10 wt% of pea protein, and about 35 wt% of pea starch, based on the total weight of the product).

[0082] Legume fibers are preferably selected from the list consisting of broad bean fiber and pea fiber. Pea fiber is particularly preferred.

[0083] The mixture fed to the extruder can consist essentially of legume protein and legume fiber. The term "consist essentially of" means that the powder may contain impurities related to the method for producing the protein and fiber, such as trace amounts of starch.

[0084] The dry weight ratio between the protein and the fiber is advantageously from 70 / 30 to 90 / 10, preferably from 75 / 25 to 85 / 15.

[0085] Mixing can be carried out upstream, or even directly when feeding into the extruder. During this mixing, additives well-known to those skilled in the art, such as flavorings or even dyes, can be added.

[0086] In an alternative preferred embodiment, vegetable fibers, preferably legume fibers, can be added. Adding such an amount of protein can both increase the amount of extruded protein and improve the nutritional quality. In this regard, another protein source is quantitatively added to the legume protein composition without drying in order to increase the PDCAAS of the resulting texturized protein.

[0087] PDCAAS (Protein Digestibility Corrected Amino Acid Score) is an indicator used to evaluate protein quality and is a function of human amino acid and protein digestibility requirements. The method for calculating PDCAAS is based on comparing the standard amino acid profile with the best possible score (1% or 100%) with the amino acid profile of the food under study. PDCAAS is evaluated on a scale from 0 to 1 (1 indicating the best quality and 0 indicating the worst quality).

[0088] For any embodiment of the present invention, well-known food processing components, such as water, dyes, flavorings, gelling agents, stabilizers, and antioxidants, can be added.

[0089] In the present invention, "water" is understood to mean water that can be consumed or used for domestic and industrial purposes without posing a health risk. Preferably, it should be understood that the water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH in the range of 6.5 to 9, and a total hardness (TH, i.e., the hardness of water, corresponding to the measured value of calcium and magnesium ions in water) greater than 15 French degrees. In other words, drinking water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium.

[0090] In the present invention, "flavoring" should be understood to mean any compound capable of altering the perception of taste and odor, which together form the so-called "flavor". European regulations, as defined in Regulation 1334 / 20082, understand flavorings as "products not intended to be eaten as such, which are added to foodstuffs to impart or modify odor and / or taste" (Article 3.a of Regulation (EC) No 1334 / 2008).

[0091] Flavorings are derived from or consist of the following components: flavoring substances, flavoring preparations, smoked flavorings, heat-processed flavorings, flavoring precursors, and other flavorings.

[0092] In the context of the present invention, flavorings are preferably understood to mean flavoring substances. Flavoring substances are "defined chemical substances having flavoring properties" (definition in Article 3.b of Regulation (EC) No 1334 / 2008).

[0093] Natural flavoring substances are "substances obtained by appropriate physical, enzymatic or microbiological processes from materials of vegetable, animal or microbiological origin, which may be in the raw state or in a state suitable for human consumption after being processed by one or more of the traditional food preparation processes listed in Annex II to Regulation (EC) No 1334 / 2008" (Article 3.c of Regulation (EC) No 1334 / 2008).

[0094] Natural flavoring substances correspond to substances that occur naturally in nature and have been identified. Flavoring substances can also be derived from natural sources other than "raw" natural sources, which requires the synthesis and replication of molecules. Other molecules not yet identified in nature may also have a stronger taste than natural molecules.

[0095] A particular case of flavoring substances are the compounds formed by the Maillard reaction. This chemical reaction between reducing compounds such as sugars and amine compounds such as proteins can produce colored and odoriferous compounds.

[0096] "Dye" means any type of compound, or even a combination of compounds, which, by its introduction, has the ability to change the color of another compound (or even a mixture of compounds).

[0097] The dyes themselves can provide their function. These dyes will be of any type, such as natural dyes (such as concentrates and / or extracts of fruits and vegetables) or artificial dyes. In the context of the present invention, dyes of particular interest can be selected, including but not limited to: beet betaine, tomato lycopene, pepper extract (paprika), caramel. In fact, these red and / or brown dyes make it very easy to mimic the color of red meat.

[0098] Coloring can also be produced during extrusion by a chemical reaction with protein compounds. Here, the Maillard reaction can be cited again, as well as the use of iron salts.

[0099] Relative to the total dry matter, the protein content of the mixture fed according to the method of the present invention is advantageously in the range of 60% to 80% by weight, preferably 70% to 80% by weight. Any method known to those skilled in the art can be used to analyze this protein content. Preferably, the total nitrogen content will be analyzed and this content will be multiplied by the factor 6.25. This method is particularly well-known and is used for vegetable proteins.

[0100] The second step of the method according to the invention comprises texturizing the mixture obtained in step 1 by extrusion cooking. During this second step, the mixture will be texturized, i.e. the proteins will undergo thermal denaturation and reorganisation to form continuous elongated fibres in the form of parallel straight lines, thus mimicking the fibres present in meat. Any method well-known to the person skilled in the art is suitable, in particular extrusion.

[0101] "Texturizing" in the context of the present application is understood to mean any physical and / or chemical process aimed at modifying a composition containing proteins in order to confer on it a specific ordered structure. In the context of the present invention, texturized proteins are intended to confer the appearance of fibres, such as those present in animal meat.

[0102] Extrusion consists of using the rotation of one or two Archimedes screws to force the product to flow through small holes, i.e. dies, under the action of high pressure and shear forces. The heating generated causes cooking and / or denaturation of the product, hence the term "extrusion cooking" is sometimes used, and then the product expands at the die outlet due to evaporation of water. This technique makes it possible to develop products that vary widely in their composition, their structure (expansion and bubbly form of the product) and their functional and nutritional properties (e.g. denaturation of antinutritional or toxic factors, sterilization of food). The processing of proteins often results in structural modifications, which are reflected by obtaining products with a fibrous appearance, mimicking the fibres of animal meat.

[0103] Generally, step 2 can be carried out in an extruder at a water / dry matter mass ratio in the range of 15% to 70%.

[0104] More preferably, the water / dry matter mass ratio in the extruder will be from 40% to 70%, even more preferably from 50% to 65%. This ratio is obtained by analysing the mixture entering the extruder.

[0105] Without being bound by any theory, it is well-known to the person skilled in the art of extrusion cooking that it is this preferred ratio that allows the final product to obtain the desired quality in terms of texture, sensory quality or appearance. Thus, the value of this ratio will possibly be 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%, 65%, 66%, 67%, 68%, 69% or 70%.

[0106] Preferably, the wet extrusion cooking of step 2 is carried out by extrusion cooking in an extruder, preferably a twin-screw extruder, characterized by a length / diameter ratio ranging from 35 to 65, preferably from 40 to 65, even more preferably 60, and equipped with a series of conveying elements, kneading elements and reverse pitch elements, which the skilled person will select based on his general knowledge in the field to ensure good extrusion.

[0107] The aspect ratio is a conventional parameter in extrusion cooking. Thus, the ratio can be 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.

[0108] The various elements are feed elements intended for feeding the product into the die without changing the product, kneading elements intended for mixing the product and reverse pitch elements intended for applying forces to the product to propel it in opposite directions and thus cause mixing and shearing.

[0109] Even more preferably, a specific power in the range of 10 kWh / kg to 25 kWh / kg is applied to the powder mixture by adjusting the pressure at the outlet in the range of 10 to 25 bar, preferably 12 to 16 bar.

[0110] Even more preferably, the outlet of the twin screw extruder consists of an outlet die having an orifice leading to the cutter.

[0111] Preferably, the extruder outlet consists of a cooled die to limit expansion. The extruded wet strips will be cut, stored and / or implemented in the form of meat or fish analogs.

[0112] To clarify this embodiment, the die described above may consist of one or more modules equipped with a cooling circuit. In most cases, the cooling of the die is carried out in the opposite direction to the material flow from the extruder. A temperature regulator may be used to control the temperature by applying a temperature in the range of 10°C to 95°C.

[0113] In all the embodiments described, post-production steps may be performed such as, in a non-exhaustive manner, grinding, curing, drying, freezing, deep freezing, salting and adsorption of dyes and / or flavorings.

[0114] In a preferred embodiment, a dye and flavoring marinade is applied to impregnate the composition of textured soy protein, which is then dried. Thus, this series of steps can be used to obtain vegetable "beef jerky", which is a dry, salted beef specialty of North America, cut into thin strips.

[0115] In an even more preferred embodiment, the texturized vegetable protein composition is ground, added to different compounds including flavorings and dyes, and then molded into a patty shape.

[0116] The present invention also relates to a composition comprising texturized vegetable protein obtainable by the method according to the present invention.

[0117] In a specific embodiment, the composition according to the present invention has a protein content, by dry weight, in the range of 60% to 80%, preferably 70% to 80%, relative to the total weight of the dry matter of the composition.

[0118] Finally, the present invention relates to the use of a composition of texturized vegetable protein according to the present invention or obtainable by the method according to the present invention in industrial applications such as, for example, the human and animal food industries, industrial pharmaceuticals or cosmetics.

[0119] The present invention will be of particular interest in the field of analogues of meat, fish, sauces, soups.

[0120] More preferably, specific applications relate to the use of the composition according to the present invention for the manufacture of meat analogues, in particular minced meat, and also for meat pastes, hamburger steaks, meat for tacos and pitta breads, analogues of "chili sin carne".

[0121] In pizza, of particular interest is the sprinkling of the texturized composition according to the present invention on top of the pizza (as a "topping").

[0122] The human and animal food industries are also understood to include industrial confectionery (e.g., chocolate, caramel, jelly sweets), bakery products (e.g., bread, éclairs, muffins), meat and fish analogue industries (e.g., analogues of sausages, hamburgers, fish fingers, chicken nuggets), sauces (e.g., meat pastes, mayonnaise), analogues of milk-derived products (e.g., vegetable cheeses, vegetable milks), beverages (e.g., high-protein drinks, powdered drinks to be reconstituted).

[0123] According to a specific embodiment, the present invention also relates to the use of a texturized vegetable protein composition according to the present invention or obtainable by the method according to the present invention in the production of texturized proteins for the field of animal and / or human food by extrusion.

[0124] The present invention will be better understood by reading the following non-limiting examples. Description of the Drawings

[0125] Figure 1

[0126] Figure 1 ​shows an image corresponding to microscope grade 5;

[0127] Figure 2

[0128] Figure 2 shows an image corresponding to microscope grade 0.5;

[0129] Figure 3

[0130] Figure 3 shows the importance of FT and FL in the anisotropy test;

[0131] Figure 4

[0132] Figure 4 shows an example of a "brittle" structure;

[0133] Example

[0134] Example 1: A composition of texturized soy protein produced by a wet process other than the present invention A number of powder mixtures were produced, and their relative compositions are given in the table below.

[0135] The following raw materials, all produced by ROQUETTE, will be used to manufacture these products:

[0136] - F85M (pea protein isolate, solubility > 30% at pH 7, 20 °C, here 47%)

[0137] - B85F (pea protein isolate, solubility < 30% at pH 7, 20 °C, here 17%)

[0138] - RICE I-850XF EXP (rice protein isolate, solubility < 30% at pH 7,

[0139] 20 °C, here 15%)

[0140] - Pea fiber I50M (inner pea protein fiber)

[0141] - Potato starch (natural potato starch)

[0142] The mixture was introduced by gravity into a LEISTRITZ ZSE 27MAXX extruder from Leistriz, the motor power of which is equal to 33.8 kW and its maximum achievable rotational speed is 1200 rpm.

[0143] ​​​The mixture is introduced at a regulated flow rate of about 12 kg / h to 14 kg / h. Water between 14 kg / h and 16 kg / h is also introduced. Thus, the humidity in the extruder is regulated to about 55% + / - 2%.

[0144] The extrusion screw consists of conveying elements, kneading elements, and reverse pitch elements organized according to the following characteristics detailed in Table 1 below:

[0145] [Table 1]

[0146]

[0147]

[0148] The extrusion screw rotates at a speed equal to 350 rpm and feeds the mixture into the die. Using the temperature characteristics (in degrees Celsius) detailed in Table 2 below, 15 tubes located around the extruder and capable of being heated are used:

[0149] [Table 2]

[0150]

[0151] The product at the exit is directed to a thermal control die of model FDK750 from the brand Coperion, which includes two modules with a length of 80 cm and a channel cross-section of 50 mm × 15 mm, and its second module is thermally controlled to 30°C.

[0152] At the exit of the die, the texturized protein thus produced is cut into 10 cm strips.

[0153] During extrusion, the torque is increased (and the average torque and its standard deviation are calculated), and the SME (specific mechanical energy) is calculated (expressed in kWh / Kg) using the following formula:

[0154] [Formula 1]

[0155]

[0156] [Table 3]

[0157] Data Source Value Yield coefficient Equipment technical data 0.97 Motor P max (kW) Equipment technical data 33.8 Maximum screw speed (rpm) Equipment technical data 1200 Torque (%) Readings during the test See summary table Screw speed used (rpm) Test variable 350 (or see summary table) Total flow rate Test variable See summary table

[0158] The extruded strips obtained are evaluated in two ways

[0159] First, measure the anisotropy index. Take samples of the extruded strips after production (cut (40 mm × 40 mm), freeze and store at -20 °C until analysis. After thawing overnight at room temperature, use a TA.XT plus texture analyzer (Stable MicroSystems, UK) to evaluate the cutting resistance of the samples. The analyzer is equipped with a flat blade (A / LKB-F) and uses a 5 kg load cell that is 60 mm wide and 1 mm thick. The analysis parameters are: pre-test speed = 2 mm / s, test speed = 2 mm / s, post-test speed = 10 mm / s, strain = 75%

[0160] Measure the cutting resistance of the samples in the longitudinal direction (FL) and the transverse direction (FT) relative to the flow direction in the cooling matrix channels. (See Figure 3 )

[0161] The anisotropy index is equal to FT / FL

[0162] Microscopic analysis was also carried out.

[0163] As in the anisotropy test, take samples of the extruded strips after production (cut (40 mm × 40 mm), freeze and store at -20 °C until analysis. After thawing overnight at room temperature, cut the samples into dimensions of approximately 40 * 10 * 4 mm in two ways (transverse and longitudinal). Observe the samples after air drying for 10 minutes. Use a Keyence VHX-5000 microscope equipped with a VH-Z20R / W / T lens set to X30 to capture images in the "3D image stitching" mode.

[0164] Use the "Define Range" option to define the observation range so that the sample occupies the entire width of the image acquisition range.

[0165] The minimum and maximum limits of the Z-axis can also be set via the "Z Parameter" option before acquisition. To do this, lower the lens until the image is blurred: this is the minimum limit. Then raise the lens, pass through the Z-axis setting with perfect clarity, and raise it again until the image is blurred again: this is the maximum limit.

[0166] If the thickness of the sample is uneven, check it in the same way at the highest and lowest points of the sample.

[0167] Check the acquisition speed in the "Automatic" mode.

[0168] Generally speaking, the various criteria observed on the strips are: fibrosis (presence of fibers, elongation), structure (presence of porosity, compact, dense and uniform strips).

[0169] Based on the aspect of fibrosis, assign a score to the sample in the range of 0 to 5 (see Figure 1 andFigure 2 , for example, the fractions are 0.5 and 5).

[0170] Table 4 below summarizes the various tests conducted and the results obtained.

[0171] [Table 4]

[0172]

[0173]

[0174] The first control (Test 1) is Test 1, whose powder mixture contains only pea isolate with a solubility greater than 30% at pH 7 and 20 °C ( F85M). The fibrillation is quite good (score 4), but the structure is considered atypical because it looks brittle. Figure 4 A structure considered to be "brittle" is shown: the fibers are clearly visible, but there are also cracks within the strip, causing it to break into several pieces. This separation may be undesirable when processing the strip.

[0175] When adding 10% pea isolate with a solubility less than 30% at pH 7 and 20 °C (Test 2), the fibrillation is excellent (score 5) and the anisotropy index (FT / ) is about 30%. As is well known from the literature, this indicates a greater difference in fibrillation between the longitudinal and transverse directions, being closer to meat. If increased to 30% (Test 5), the fibrillation is still good, but the anisotropy index rises slightly.

[0176] When adding 10% rice isolate with a solubility less than 30% at pH 7 and 20 °C (Test 3), the fibrillation is not as good as the control (score 3), and the anisotropy index (FT / FL) is still high. When increased to 30% (Test 4), the results in terms of fibrillation and anisotropy index are even worse. This shows the importance of the pea plant source of the isolate (with a solubility less than 30% at pH 7 and 20 °C) for obtaining the desired effect.

[0177] The second control is Test 6, which uses a slightly more complex powder mixture containing 5% fiber and 3% starch. Adding these compounds results in a decrease in the fibrillation quality (score 1) and the anisotropy index (from 0.95 to 0.80). Test 7 again shows that replacing 10% of the protein with pea isolate with a solubility less than 30% at pH 7 and 20 °C restores the fibrillation quality (score 5) and a better anisotropy index. On the contrary, a 30% replacement is ineffective.

Claims

1. A method for producing a plant protein composition, the method comprising the following steps: 1) Providing a mixture, the mixture comprising: - a plant protein, preferably a legume protein, more preferably a pea protein, - and a pea protein isolate having a solubility in water at pH 7 and 20 °C of less than 30%, the mixture having a corresponding dry weight ratio of the plant protein to the pea protein isolate in the range of 70 / 30 to 95 / 5, preferably 75 / 25 to 95 / 5, more preferably 80 / 20 to 95 / 5, even more preferably 85 / 15 to 95 / 5; 2) Texturizing the mixture obtained in step 1 by wet extrusion cooking.

2. The method according to claim 1, wherein the plant protein is selected from the list comprising peas and broad beans, even more preferably peas.

3. The method according to any one of claims 1 to 2, wherein the wet extrusion cooking of step 2 is carried out in a twin-screw extruder.

4. A composition comprising a texturized plant protein obtainable by a production method according to any one of claims 1 to 3.

5. The composition according to claim 4, having a protein content by dry weight in the range of 60% to 80%, preferably 70% to 80%, relative to the total weight of the dry matter of the composition.

6. Use of the texturized plant protein composition according to claim 4 or 5 or the texturized plant protein composition obtainable by a production method according to any one of claims 1 to 3 in industrial applications such as the human and animal food industries, industrial pharmaceuticals or cosmetics.

7. The use according to claim 6, wherein the industrial application is the production of meat analogues, fish analogues.

8. The use according to claim 6, wherein the industrial application is the production of sauces, soups.

9. The use according to claim 6, wherein the industrial application is the production of texturized proteins for the animal and / or human food sector by extrusion cooking.

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