A new food binder

Abstract

A food binder comprising processed flour and leguminosae high starch flour (leguminosae-HS flour) in a ratio of 5:1 to 1:5, wherein the food binder comprises 30% - 70% (w / w) starch and 2.5% - 12.5% ​​(w / w) water.

Description

AREA OF INVENTION

[0001] The present invention relates to the food industry. It discloses a method for producing binders for non-animal foods, which includes mixing processed and unprocessed legume flours with a high starch content until homogeneity is achieved and mimics the effect of conventional food binders. The food binder can be used for breading foods, as a binder in novel vegan matrices, and as a binder in baked goods and confectionery products. BACKGROUND

[0002] Currently, agronomic, environmental, and public health considerations promote the reduction of animal protein consumption. Indeed, the health and environmental benefits of vegetarian and vegan diets are widely recognized. Plant-based proteins represent a more sustainable and healthier option and can be obtained from a variety of sources, such as pulses. Pulses belong to the legume family, which is divided into pulses like broad beans and peas, and oilseeds like soybeans, differing in their content of proteins, carbohydrates, and lipids stored in the seeds. Legumes offer excellent potential for the production of new food products due to their high nutritional value. Broad beans, in particular, have a high nutritional quality.

[0003] Proteins from legumes, and especially from broad beans, are already used in a wide variety of food additives. For example, legume proteins are used as a protein source to replace meat or as an ingredient for protein enrichment. As a substitute for or addition to meat, legume proteins represent a huge market, estimated to be worth around US$19 billion in 2030 and expected to continue growing.

[0004] Before further processing, the legume proteins are enriched and preferably purified from the remaining plant components. Protein extraction from legumes generally occurs via two processes: dry fractionation or wet fractionation, both of which result in enriched protein fractions. The wet fractionation process leads to a higher protein content and better purity, but uses solvents. In contrast, the dry fractionation process results in lower yields and less pure products, but also uses energy and resources more efficiently, as it relies on milling and dry separation processes.

[0005] The remainder of both protein extraction processes is considered a byproduct, consisting mainly of starch, along with small amounts of other components such as dietary fiber and residual proteins. Although the byproduct still has high nutritional value, it is only marginally used in the food industry due to its varying and supposedly inferior quality. Therefore, the byproduct is primarily used in agriculture as animal feed.

[0006] However, it is recognized that fava bean starches are suitable for food applications (Punia et al. 2019 Legume Science https: / / doi.org / 10.1002 / leg3.18 Fava bean starch (Vicia faba): structure, properties and in vitro digestibility. -A review). Although highly purified fava bean starches can be obtained, such purification processes result in other by-product fractions, which in this case include valuable proteins, and which would negate efficient and complete utilization of the resources.

[0007] Several attempts have been made to convert the fava bean by-product into more valuable components. For example, the by-product, which mainly consists of starch, has been used as a food additive. However, compared to conventional food starches such as wheat starch, potato starch, and corn starch (“conventional starches”), fava bean starch exhibits limited swelling and solubility, faster retrogradation, and reduced water retention capacity (Ratnayake and Naguleswaran 2022 Legume Science 4 (1): e120), which limits its acceptance and use.

[0008] In an alternative approach, the starch fraction from fava beans was further processed by extrusion. This resulted in increased water absorption but no gelation. Therefore, when the extruded fraction was used as a food ingredient, water was lost during heating, resulting in a mushy end product.

[0009] US2109 / 0297927 describes dough for gluten-free pasta and pasta products, and its use, based on a combination of pulse flour and proteins. US2109 / 0297927 does not describe a food binder. In fact, most results had a bean flavor, which limited its use. Furthermore, these pulse-based products do not remain cohesive.

[0010] An additional problem with the upgrading of these sidestream fractions (also referred to as lateral fractions herein) is that various pulses, and especially broad beans, contain various antinutritional components such as alkaloids, vicines and convicines, phytates, and tannin derivatives, which also contribute to bitterness. These antinutritional components therefore necessitate strict adherence to health protection requirements. The elimination of bitter substances must also be ensured to guarantee public acceptance. Both requirements can be met in one step, particularly through a heat treatment step prior to consumption at elevated temperatures for extended periods, such as toasting at approximately 120°C, roasting at approximately 135–140°C, or cooking at 100°C for approximately one hour, although such an additional processing step entails further costs.

[0011] Most foods have complex matrices containing more than one component. Although the sidestream fractions originate from protein extraction, they are not solely composed of starch but still contain significant amounts of protein. A combination of protein and starch can create mixed gels, resulting in two separate networks that complement each other without specific interactions. The complex interactions between starch and other proteins hinder the development of a reliable and stable food component.

[0012] There remains a need to cost-effectively increase the usability of the leguminosae lateral stream fraction and improve its value. SUMMARY OF THE INVENTION

[0013] The inventors have set themselves the goal of repurposing a leguminosae side stream fraction, in particular to increase the usability of the leguminosae side stream fraction with high starch content (HS) in a cost-effective manner and thus improve its value as a food component.

[0014] Completely unexpectedly, mixing a sidestream legume HS flour fraction with a processed sidestream legume HS flour fraction ("processed flour") resulted in a product that can be used as a food binder ("legume binder" or "food binder"). This creates a new vegan matrix with desirable organoleptic and technical-functional properties that were lacking in the individual components of the legume binder.

[0015] Starch functionalities are very often crucial for the rheological properties of foods. Because the rheological behavior of foods is often complex, several types of tests may be necessary to fully characterize it. As a food binder, starch alters food viscosity and affects the texture and structure of foods. These changes manifest as gelatinization, thickening, and increased resistance to heat, shock, and aging. This is particularly important for the quality of sauces, dressings, puddings, jams, jellies, and many other products.

[0016] Without being bound to any specific theory, the inventors hypothesized that the enhanced water absorption properties of the processed sidestream leguminosae HS flour would be amplified by the water binding properties of the (unprocessed) sidestream leguminosae HS flour, resulting in increased water absorption and stability of the leguminosae binder at room temperature and cold temperatures. This is particularly advantageous in the food industry, as it provides a product that is both stable and usable at lower temperatures, e.g., 2–6 °C, thus preserving the cold chain and minimizing microbial contamination and growth. The leguminosae binder also proved stable during the production of various food products and was successfully used as a structural component in forming processes (meatballs, sausages, shish kebabs (cold process)) as well as in breading.Furthermore, foods containing the leguminosae binder of the invention could be frozen and thawed without losing water or their structural properties. By increasing the temperature, for example during cooking or baking of the food products containing the leguminosae binder according to the invention, the water-binding properties are improved by gelation. Therefore, the leguminosae binder retained water when frozen, thawed, and cooked or baked. Apart from its structural stability (food texture) over a wide temperature range, the leguminosae binder also exhibited a pleasant organoleptic character, including texture, shape, and moisture content, no predominant bean flavor, and a pleasant bite.In addition to these positive properties, the leguminosae binder also has the added advantage of being generally recognized as safe for consumption, since the leguminosae binder is a mixture of two fractions of the same safe starting material, namely leguminosae beans. Therefore, no E-numbering is required to describe artificial ingredients, as is the case with carboxymethylcellulose, which facilitates acceptance by both food manufacturers and consumers. Furthermore, the leguminosae binder according to the invention contains no gluten or other known allergens.

[0017] The inventors have further demonstrated that by altering the ratio of processed leguminosae HS flour to leguminosae HS flour, the properties of the leguminosae binder can be tailored to the specific requirements of the food product. In other words, increasing the ratio enhances the water-binding properties, which is advantageous, for example, for use as an ingredient to improve chewability, while reduced water-binding properties are advantageous, for example, for use in breading foods.

[0018] The inventors assumed that the Leguminosae binder of the invention would be available for a wide range of Leguminosae species and would have the same essential properties.

[0019] The invention offers • A food binder comprising processed flour and leguminosae high starch flour (leguminosae-HS flour) in a ratio of 5:1 to 1:5, wherein the food binder comprises 30% - 70% (w / w) starch and 2.5% - 12.5% ​​(w / w) water; • Food binding agents as described above, wherein the production of the food binding agent comprises the following steps: (1) Production of processed flour, comprising: (a) Provision of leguminosae HS flour as described herein, preferably broad bean HS flour; (b) Heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water; (c) Cooling the heated leguminosae HS flour from step (b) to room temperature; and (d) Grinding the cooled Leguminosae HS flour from step (c) to produce processed flour; (2) Combine the processed flour with leguminosae HS flour in a ratio between 5:1 and 1:5; (3) Mix the combined processed flour with the Leguminosae HS flour until a homogeneous mixture is obtained; by which the food binding agent is produced; • A food product comprising the food binding agent described herein; • A meat or fish alternative product comprising the food binder described herein; and use of the food binder to achieve binding in a food product or to at least partially replace a binder in a food product; • A confectionery product, sweet product or baked product comprising the food binding agent described herein; • Food binders as described here for breading or crumbling food, for topping casseroles, for stuffing poultry, for thickening stews, for filling soups and meatloaf and similar foods, preferably as a meat substitute. ILLUSTRATIONS

[0020] The illustrations in this application depict exemplary embodiments of the invention and, together with the description, serve to explain certain principles: Fig. Figure 1 shows a typical extruder with a motor (1) driving the screw (2) contained in the cylinder (3). The cylinder (3) also includes a feed hopper (4), a water injection port (5), four individually controllable heating elements HE1, HE2, HE3 and HE4 (6, 6', 6", 6''') and a die (7). Fig.Figure 1 shows a Brabender viscograph used as a proxy for the viscosity of 50 g of processed leguminosae HS flour mixed with 450 ml of water. The instrument rotated at 75 rpm. The starting temperature was 25 °C, with a maximum temperature of 95 °C and a final temperature of 30 °C, with a heating / cooling rate of 1.5 °C per minute (right axis). The maximum temperature was maintained for 15 minutes, while the final temperature was maintained for 10 minutes (time is shown on the x-axis). The measuring range was 700 cmg. The viscosity is shown on the y-axis (right) and expressed in Brabender units (BU). Fig. : shows a flowchart of the process for producing the food binder according to the invention. Fig.Figure 1 shows a Brabender viscograph as a proxy for the viscosity of 50 g of the food binder according to the invention, mixed with 450 ml of water. The instrument had a rotation speed of 75 rpm. The starting temperature was 25 °C, with a maximum temperature of 93 °C and a final temperature of 30 °C, with a heating / cooling rate of 1.5 °C per minute (right axis). The maximum temperature was maintained for 15 minutes, while the final temperature was maintained for 10 minutes (time is shown on the x-axis). The measuring range was 700 cmg. The viscosity is shown on the y-axis (right) and expressed in Brabender units (BU). DETAILED DESCRIPTION

[0021] Food thickeners are food additives used to improve texture by thickening or binding ingredients together. Examples of common food thickeners include eggs, wheat flour, oatmeal, rice, milk, gelatin, guar gum, and potato starch. However, several thickeners are allergens. Other food thickeners are classified as synthetic, such as carboxymethylcellulose (CMC) or cellulose gum. Food thickeners with an E number, such as CMC (E-461) and xanthan gum (E-415), are not preferred by consumers.

[0022] There is a need for alternative binding agents in the technical field. This application addresses this need.

[0023] As revealed in the experimental part herein, a mixture of a leguminosae high starch (HS) flour fraction and a processed leguminosae HS flour fraction can surprisingly be used as a food binder in a wide range of applications, creating a new vegan matrix with desirable organoleptic and technical-functional properties.

[0024] In this application, the use of the singular also includes the plural unless explicitly stated otherwise. In this application, the use of "or" means "and / or" unless otherwise stated. Furthermore, the use of the term "including" and other forms such as "contains" and "inclusive" is not restrictive.

[0025] Throughout this description and the accompanying claims, the words "comprise," "include," and "possessing," as well as variations such as "comprise," "comprehensive," "encompass," and "including," are to be interpreted inclusively. That is to say, these words are intended to convey the possible inclusion of other elements or integers not expressly listed, provided the context permits.

[0026] The section headings used herein serve only organizational purposes and are not to be construed as limiting the subject matter described. All documents cited in this application, including but not limited to patents, patent applications, articles, books, and treatises, are expressly incorporated by reference in their entirety for any purpose. In the event that one or more of the incorporated literatures and similar materials differ from or contradict this application, including but not limited to defined terms, usage of terms, described techniques, or the like, this application shall prevail.

[0027] Exemplary embodiments according to aspects of the present invention may fulfill one or more of the desirable features set forth herein. Further features and advantages will become clear from the following detailed description. It is understood, however, that these various embodiments are not intended to limit the disclosure. Rather, the disclosure is intended to cover alternatives, modifications, and equivalents.

[0028] Throughout this description and the accompanying claims, the terms “binder” and “binder” are used synonymously unless otherwise indicated by the context.

[0029] In one aspect, the invention provides a food binder comprising processed legumes, such as broad beans, high-starch flour, and legumes, such as broad beans, high-starch flour, in a ratio of 5:1 to 1:5, wherein the food binder consists of 30-70% (wt / wt) starch and 2.5-12.5% ​​(wt / wt) water. Food binder

[0030] The food binding agent of the present invention, i.e., the leguminosae binding agent, can perform various functions, such as thickening, gelling, and stabilization. These functions are explained in more detail in the following specification and in the section with examples. Preferably, the food binding agent of the present invention can replace conventional binding agents.

[0031] Although thickeners, stabilizers and gelling agents are classified separately in technical terms, they overlap in their functionality.

[0032] Thickeners increase the viscosity of food preparations without affecting other properties, such as taste. They are commonly used in soups, sauces, gravies, and puddings. Thickeners can also be used to reduce the risk of aspiration in patients with dysphagia or difficulty swallowing.

[0033] Stabilizers are substances that increase stability and thickness by helping food ingredients stay in an emulsion and retain their physical properties.

[0034] Stabilizers can work synergistically with emulsifiers to help food ingredients that would otherwise not mix well maintain a homogeneous dispersion. This increases the stability and viscosity of the food by binding its large molecules. Many low-fat foods rely on stabilizers. Stabilizers are commonly used in ice cream, margarine, dairy products, salad dressings, and mayonnaise, for example.

[0035] Gelling agents also act as stabilizers and thickeners, thickening without stiffness through gel formation. They are frequently used in jellies, jams, desserts, yogurt, and sweets.

[0036] In this context, the term "food binder" refers to a food ingredient or combination of food ingredients that acts as a binder. A food binder is a compound capable of binding particles together, such as food components like fat, meat, or milk analogs, to facilitate interaction between otherwise inert, non-interacting particles and form a heterogeneous but coherent food matrix. This binding can occur, for example, through adhesion, cohesion, cross-linking, and / or entanglement.

[0037] From a practical standpoint, the water absorption and binding capacity of a food binder are the most frequently used determinants for predicting its suitability in the food industry and its acceptance by the general public. These functional properties of a food binder can be reflected in various physical properties, such as moisture content (water content), water activity, water absorption index, water solubility index, and viscosity.

[0038] The water solubility index (WSI) is a measure of the amount of substance that can be extracted from a food product by water. An increase in the WSI value is thought to be due to the breakdown of the amylopectin and amylose chains during processing. WSI is expressed as the percentage of the mass of the dried residue to the mass of the input (see Example 1). The WSI can be used to estimate the behavior of the material when further processed for use as a food binder in, for example, beverages, health and nutrition bars, dairy products, baked goods, and emulsified / minced meat food systems. Foods with a high WSI tend to absorb more water. This can affect the texture and moisture content of cooked foods and are often more easily digestible.

[0039] The water absorption index (WAI) is a functional property of food materials that reflects a material's ability to immobilize or absorb a certain amount of water. The WAI allows for an assessment of a material's behavior when used as a food binder. It is expressed as a percentage of the mass of the gel obtained after removal of the supernatant, divided by the mass of the original dry matter (see Example 1). A high WAI value indicates the ability to maintain the moisture content of products. Using ingredients with a high WAI helps improve food quality and maintain the desired properties throughout the shelf life, even when the product is subjected to adverse conditions such as high temperatures and freezing (e.g., as ready meals, such as food transferred from the freezer to the oven).

[0040] Water activity (aW) is a measure of the availability of water for biological reactions. It determines the growth capacity of microorganisms. When water activity decreases, the number of viable microorganisms also decreases. Water activity (aW) is expressed as the ratio of the vapor pressure in a food product (P) to the vapor pressure of pure water (P0). It predicts whether water is likely to pass from the food product into the cells of any microorganisms that may be present. aW=P / P0

[0041] The influence of temperature on the water activity of a food is product-specific. Some products increase their water activity with rising temperature, others decrease it, while most foods with high moisture content hardly change with temperature. Therefore, it is impossible to predict even the direction of the change in water activity with temperature, as it depends on how the temperature affects the factors that control water activity in the food.

[0042] Due to varying osmotic and material interactions, water activity describes the continuum of energy states of water in a system. Water appears to be "bound" by forces to varying degrees. Water activity is sometimes defined as "free," "bound," or "available water" in a system, although these terms do not adequately capture all aspects of the concept. Nevertheless, in this context, the term water-binding capacity is used as a synonym for water activity.

[0043] Water content (WC) or moisture content is a measure of the total water content of a food product. It is usually expressed as a percentage of the total weight. Mw(Nass basis)=w−dwx(100) Mw = Moisture content on a wet percent basis w = wet weight d = dry weight

[0044] Starch gelatinization occurs through the disruption of the ordered structure of the starch granules. The granules initially swell as they absorb approximately 30-40% water. With increasing temperature (60-85°C), amylose is released first, followed by the simultaneous appearance of the two starch fractions. Further temperature increases lead to the disintegration of the granules into smaller fragments and the disruption of amylopectin. Complete gelatinization occurs when the starch loses its crystalline structure. Starch gelatinization is characterized by the initial and final temperatures. Starch gel viscosity is measured to assess the functional properties of native and modified starches. Starch gel viscosity depends on the starch type, the starch concentration, and the measurement method.

[0045] Gelation parameters are normally measured using the Brabender viscograph, where viscosity is expressed in Brabender units, or BU (see section "Examples"), as is known to those skilled in the art. However, those skilled in the art will also recognize that any viscometer capable of simultaneously measuring viscosity and temperature can be used. Viscosity measurements are performed under turbulent conditions and depend on two factors: temperature and shear stress. The torque recorded during gelation is a derivative of the viscosity of the mixture being processed. Viscosity is a measure of the amount of bound water.

[0046] Gelatinized starch in foods stored at room temperature or in the refrigerator can undergo a spontaneous transition known as retrogradation. This process generally has a negative impact on quality. During retrogradation, starch fractions are re-associated in different forms and at varying rates, resulting in crystalline and amorphous zones that affect the texture and appearance of starch products. Examples of this problem include the staling and increasing firmness of bread, and the water syneresis observed in chilled desserts.

[0047] As used herein, gelation describes the absorption of water by starch molecules under the influence of shear and temperature in the presence of excess water.

[0048] As used here, retrogradation describes the interaction of starch molecules in the presence of limited water availability.

[0049] Physical parameters such as moisture content, WAI, WSI, and viscosity determine the final properties and thus the usability of the product as a food binder. These parameters are interdependent, but the precise relationships are difficult, if not impossible, to predict.

[0050] A homogeneous mixture according to the invention relates to a mixture of two or more components or substances, including legume flour and processed legume flour, which have the same composition throughout a given sample and / or the components of the mixture are uniformly distributed in a given sample. The different components are indistinguishable visually (to the naked eye), and the mixture has the same appearance and chemical composition. The mixture has a uniform composition and only one phase of matter. The property of interest is the same regardless of how much of the mixture is taken for everyday use as a food binder.

[0051] In one embodiment, the food binder of the invention comprises: • a moisture content (water content) between 2.5-12.5%, for example between 3.5-11.5%, or preferably between 4-11%, or even more preferably between 5-10%, or 6-9%, or 7-8%, for example a moisture content of about 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, or about 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, or even 11.5% or 12% (wt / wt), most preferably about 7.5%; and / or • a WAl value between 0.5 and 9 g / g, for example between 1 and 8 g / g or between 1.5 and 6 g / g or even between 2 and 5 g / g or preferably between 3 and 4 g / g or a WAl value of about 0.5 g / g, 1 g / g, 1.5 g / g, 2 g / g, 2.5 g / g, 3 g / g, 4 g / g, 5 g / g, 6 g / g, 7 g / g, 8 g / g or even about 9 g / g; preferably about 3.2 g / g, and / or • a WSI value between 20-45%, for example between 25-40%, or preferably between 27.5-37.5% or between 25-35%, or even more preferably between 27.5-32.5%, or a WSI value of about 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, or about 32%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44% or even about 45% (w / w); and / or • a viscosity at 25.1°C between 1200-2000 BU or between 1300-1900 BU or preferably between 1400-1800 BU or even more preferably between 1500-1700 or even 1550-1650 BU or a viscosity of about 1200 BU, 1300 BU, 1400 BU, 1500 BU, 1550 BU, 1600 BU, 1650 BU, 1700 BU, 1800 BU, 1900 BU or 2000 BU, most preferably about 1600 BU.

[0052] In a preferred embodiment, the food binder according to the invention comprises: - between 2.5 and 12.5% ​​(wt / wt) water; and / or - a WSI value between 20-45%; and / or - a WAl value between 0.5 and 9 g / g; and / or - a viscosity at approximately 25.1 °C between 1200-2000 BU.

[0053] In another preferred embodiment, the food binder according to the invention comprises: - between 7 and 8% (wt / wt) water; and / or - a WSI value between 30 and 32.5%; and / or - a WAl value between 3 and 4 g / g; and / or - a viscosity at approximately 25.1 °C between 1560-1650 BU.

[0054] In a preferred embodiment, the food binding agent of the invention, as described herein, has a pH value between 4.8 and 5.8, preferably between 5.0 and 5.6, for example between 5.2 and 5.4 and even more preferably of about 5.3.

[0055] In another preferred embodiment, the food binder of the invention comprises about 35-65%, 40-60%, 45-55%, 47.5-52.5% or about 50% (wt / wt) starch.

[0056] In another preferred embodiment, the food binder of the invention comprises about 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60% or about 65% (wt / wt) starch. Leguminosae binder

[0057] By mixing the leguminosae-HS flour fraction with the processed leguminosae-HS flour fraction, the mechanical properties of the combined product, referred to here as "leguminosae binder," "food binder," or "food thickener," produced a matrix with a percolating structure that could be maintained. It retains its shape over a longer period and is able to immobilize a solvent during processing, thus facilitating succulence and moisture retention and preventing excessive water loss during food preparation such as frying, baking, grilling, or boiling, as well as for thickening, e.g., to improve the overall texture of a product.

[0058] As shown here, the food binder comprising leguminosae HS flour and processed leguminosae HS flour exhibited the effects of the food binder according to the invention when the ratio of leguminosae HS flour to processed leguminosae HS flour in the mixture was between 5:1 and 1:5. By adjusting the ratio within this range, the person skilled in the art can precisely tailor the properties of the binder to their specific needs, such as a greater or stronger binding requiring a larger amount of leguminosae HS flour in the food binder, e.g., for freeze stability, while a chewier and juicier bite might require a higher proportion of processed leguminosae HS binder.

[0059] In one embodiment, the present invention relates to a food binder comprising a ratio of leguminosae HS flour to processed leguminosae HS flour of 1:1, 1:2, 1:3, 1:4, 1:5 or 2:1, 3:1, 4:1 or 5:1.

[0060] The food binding agent according to the invention not only combined the favorable properties of each individual component of the mixture, but also retained these properties during handling, for example, when the individual component would have lost these properties when used in isolation (see examples).

[0061] The advantages of the present food binder compared to the individual mixture components are increased water absorption, stability of the resulting products in the manufacturing and forming process, such as stabilized meatballs, sausages and shish kebab skewers, improved binding at temperature increases through gelatinization and freeze stability of breading and finished end products.

[0062] In one embodiment, the present invention relates to a food binder according to the invention for use as an emulsifier, foaming agent, bulking agent, gelling agent, texturizing agent, adhesion promoter or binder in food products. Legumes

[0063] The high-starch legume flour according to the invention can be derived from any member of the legume family. The Fabaceae or Leguminosae family (commonly known as pulses, peas, or beans) is the third largest family of flowering plants and comprises over 20,000 species. Pulses are a nutritious staple food worldwide and a cost-effective source of protein, vitamins, starch, and fiber. A particularly valuable property of pulse seeds is the slow digestion of starch, as they are rich in slowly digestible starch and therefore have a low glycemic index (GI).

[0064] Preferred high-starch legume flours are derived from the flour genera Glycine, Phaseolus, Pisum, Cicer, Vicia, Medicago, Arachis, Ceratonia, and Trigonella. Preferred high-starch legume flours are selected from Glycine max (soybeans), Phaseolus (beans), Pisum sativum (peas), Cicer arietinum (chickpeas), Vicia faba (broad bean), Medicago sativa (alfalfa), Arachis hypogaea (peanut), flour from Ceratonia siliqua (carob), and Trigonella foenum-graecum (fenugreek), preferably high-starch flour from Vicia faba.

[0065] In one embodiment, the flour with high starch content is selected from the following legumes: • Kidney bean, white bean, pinto bean or garden bean starch (Phaseolus vulgaris), • Lima bean or butter bean starch flour (Phaseolus lunatus); • Adzuki bean or azuki bean starch flour (Vigna angleis); • Mung bean, golden gram or green gram starch flour (Vigna radiata); • black gram or urad starch flour (Vigna Mungo); • Scarlet runner bean starch flour (Phaseolus coccineus); • Rice bean starch flour (Vigna umbellata); • Moth bean starch flour (Vigna aconitifolia); • Tepary bean starch flour (Phaseolus acutifolius); • Pea starch flour (Pisum spp.) such as garden pea starch flour (Pisum sativum var. sativum or Arvense); • Chickpea or Bengal gram starch flour (Cicer arietinum); • dry starch made from cowpeas, black-eyed peas or black-eyed peas (Vigna unguicuiata); • Pigeon pea, Arhar / Toor, Cajan pea, Congo bean or Gandules starch meal (Cajanus cajan); • Lentil starch flour (Lens culinaris); • Bambara peanut or pea starch flour (Vigna subterra nea), • Vespike or vetch starch flour (Vicia sativa); • Lupin starch flour (Lupinus spp.); • Lablab or hyacinth bean starch (Lablab purpureus); • Jack bean starch flour (Canavalia ensiformis), • Sword bean starch flour (Canavalia gladiata); • Winged bean starch flour (Psophocarpus tetragonolobus); • Velvet bean or cowitch starch (Mucuna pruriens var. utilensis); and / or • Yam root starch flour (Pachyrhizus erosus); • or any combination thereof.

[0066] The terms "fava" and "faba" are used synonymously here. Pulses refer to the edible seeds of legume plants belonging to the legume family (Fabaceae).

[0067] In one embodiment, the invention relates to a food binder as described herein, comprising high-starch legume flour (“high-starch legume flour”), wherein the high-starch legume flour (“high-starch legume flour”) is selected from pinto bean high-starch legume flour, kidney bean high-starch legume flour, great northern bean high-starch legume flour, broad bean high-starch legume flour, lima bean high-starch legume flour, mung bean high-starch legume flour, black-eyed pea high-starch legume flour, cannellini bean high-starch legume flour, black bean high-starch legume flour, adzuki bean high-starch legume flour, and lentil high-starch legume flour, preferably broad bean high-starch legume flour.

[0068] In one embodiment, the invention relates to a food binder as described herein, comprising processed leguminosae-HS flour, wherein the processed leguminosae-HS flour is selected from processed pinto beans, kidney beans, large north beans, broad beans, lima beans, mung beans, black pea, cannellini beans, black beans, adzuki beans and high-starch lentil flour, preferably processed fava-HS flour.

[0069] As used here, flour is a powder produced by grinding pulses, grains, roots, beans, nuts, or seeds of the legume family (Leguminosae). The particles comprising the flour have a variable particle size or granularity without a specific lower size, but preferably exhibit a defined upper size, as is known in the art. The particle size can be measured by any means known to those skilled in the art. The particle size of flour is usually referred to as its diameter and is typically measured by geometric methods such as microscopy, by sieving a representative sample (sieve analysis), or by laser scattering.

[0070] For sieve analysis, the flour undergoes a standardized and controlled sieve test. The flour is sieved through a series of sieves with different mesh sizes (e.g., 5600–25 µm). The particles retained on each sieve are weighed. The data are reported as the weight of the material remaining on a given sieve or sieves after sieving during a standard time, expressed as a percentage of the original sample weight, and the cumulative distribution is recorded (AACC Method 66-20.01, e.g., Posner, ES, "The Flour Mill Laboratory," Wheat Flour Milling, 2nd edition, AACC International, Inc., 2011, pp. 86–87).

[0071] When a specific particle size is referenced, this refers to a size distribution below a certain value where more than 80 wt.%, for example, more than 90 wt.%, preferably at least 95 wt.% of the flour has a particle size smaller than the specified particle size; generally, the D(90) value is meant. The value "D(90)" used here represents the size at which 90% of the volume of the flour particles is smaller than the specified values ​​in microns ("< XX µm"). The mean particle size distribution represents the average overall particle size of the flour. According to one embodiment, the particle size of the high-starch legume flour is between 20 µm and 800 µm.The particle size thus preferably varies between 30 µm and 750 µm, more preferably between 40 µm and 700 µm, or between 50 µm and 600 µm, or between 60 µm and 500 µm, even more preferably between 70 µm and 400 µm, such as between 80 µm and 300 µm, or between 90 µm and 200 µm or between 100 µm and 150 µm.

[0072] In one embodiment, the particle size is approximately 20 µm, 30 µm, 40 µm, 50 µm, 60 µm, 70 µm, 80 µm, 90 µm or even 100 µm, 150 µm, 200 µm, 250 µm, 300 µm, 350 µm, 400 µm, 450 µm, 500 µm, 550 µm, 600 µm, 650 µm, 700 µm, 750 µm or 800 µm.

[0073] The rate and extent of hydration depend heavily on the particle size of the flour used. The finer (smaller) the particle size of a flour, the greater the speed and extent of water absorption, resulting in homogeneous, complete, and almost immediate hydration. Successful cake baking also depends on the surface activity of the ingredients used. Therefore, increasing the surface area of ​​available starch is important for dough stability, which leads to smaller particle sizes. Strength

[0074] Amylose and amylopectin are the two main components of starch granules, and the amylose content and the distribution of amylopectin branch chain lengths are crucial structural features that determine starch functionality and digestibility (Jane, 2006). The higher the starch content (and the lower the protein content), the softer the flour, making it preferable for cakes, cookies, and tart bases.

[0075] In this context, the term "high-starch flour" refers to flour containing at least 30% to 100% starch, the starch being derived from legumes. The percentage of starch refers to the starch content in grams per 100 grams of flour.

[0076] In one embodiment, the high-starch leguminosae flour according to the invention comprises at least 30% starch, for example about 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60%, 65%, 70% or even 80% or more starch, although the starch content in the flour generally varies between 30-70%, between 35-65%, between 40-60%, or between 45-55%, or around about 50%.

[0077] The natural starch content of different legume species can vary considerably. For example, starch is the main component of the broad bean (Vicia faba), which can constitute up to 45% of the unprocessed bean weight, while soybeans contain up to 12% starch (dry basis). Depending on the legume species, the starch content can be increased before it is suitable as a high-starch flour according to the invention. Any method or means commonly used in the art and available to those skilled in the art can be employed to enrich the starch content of legumes. Furthermore, protein extraction processes from legumes lead to an enrichment of the starch content in the by-product, making this by-product an excellent source for the high-starch legume flour of the invention and as a basis for the processed high-starch legume flour.

[0078] High-starch fava flour is preferably obtained by extracting protein and starch from fava bean germ leaf flour using isoelectric protein precipitation and starch extraction processes, as are generally known in the industry. The starch content increased in the by-products and ranged between 40 and 70%.

[0079] In a preferred embodiment, the leguminosae HS flour, for example broad bean HS flour, is a sidestream fraction from a wet extraction process or a dry extraction process for the extraction of leguminosae proteins.

[0080] As shown here, the combination product of leguminosae HS flour and processed leguminosae HS flour exhibited the effects of the food binder according to the invention when the starch content in one of the fractions was at least 30%, but preferably higher.

[0081] Example 2 demonstrated that the parameters of leguminosae HS flour vary considerably, for example, depending on the bypass fraction or the harvest. Nevertheless, its use as a component in the combination product of the invention allowed for a wide range of component quantities, demonstrating that the core of the invention lies in the combination. Although some parameters of leguminosae HS flour can vary considerably, processing—i.e., its use as a component in the combination product—was simplified by adjusting various characteristics of the leguminosae HS flour, such as its initial water content (moisture) and its capacity for water absorption and binding, as described here.

[0082] In one embodiment, the leguminosae-HS flour according to the invention further comprises proteins and dietary fiber.

[0083] In one embodiment, the leguminosae HS flour according to the invention comprises protein of approximately 10-25%, 12.5-22.5%, 15-20% or preferably approximately 17.5% (wt / wt).

[0084] In a preferred embodiment, the Leguminosae HS flour comprises: • Water between 1-15%, for example between 1.5-14%, or preferably between 2-13%, between 2.5%-12.5%, or more preferably between 3-12%, 4-11%, 5-10%, 6-9%, or between 7-8%, for example about 1%, 1.5%, 2%, 2.5%, 3%, 4%, 5%, 6%, 7%, 7.5%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or about 15% (wt / wt), most preferably about 7.5% (wt / wt); and / or • a WAl value between 0.5 and 9 g / g, for example between 1 and 8 g / g or between 1.5 and 6 g / g or even between 2 and 5 g / g or preferably between 3 and 4 g / g or about 0.5 g / g, 1 g / g, 1.5 g / g, 2 g / g, 2.5 g / g, 3 g / g, 4 g / g, 5 g / g, 6 g / g, 7 g / g, 8 g / g or even about 9 g / g; and / or • a WSI value between 15-40%, for example between 20-35%, or preferably between 25-30% or between 26-29%, or about 15%, 20%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, or about 32%, 34%, 36%, 38%, or even about 40% (wt / wt).

[0085] In a preferred embodiment, the Leguminosae HS flour comprises: - Water with approximately 8-20% (wt / wt); and / or - a WSI value between 15-40%; and / or - a WAl value between 0.5 and 9 g / g.

[0086] In another preferred embodiment, the Leguminosae HS flour comprises: - Water with approximately 13-15% (wt / wt); and / or - a WSI value between 26 and 29%; and / or - a WAl value between 3-4 g / g. Processing

[0087] The combination product according to the invention, as a food additive, comprises processed legume starch flour and legume starch flour. The processing of the legume starch flour to produce "processed legume starch flour" includes heating the legume starch flour in the presence of water, cooling, and milling. Without being bound to any specific theory, the inventors hypothesized that, upon heating, water is initially absorbed into the amorphous space of the starch, leading to a swelling phenomenon. Water then penetrates through amorphous regions into the tightly bound areas of the double helix structures of amylopectin. Upon heating, these regions become diffuse, and the amylose chains begin to dissolve, separating into an amorphous form and ultimately releasing the granules, while the number and size of the crystalline regions decrease.

[0088] Accordingly, the leguminosae starch flour was heated as described here.

[0089] In one embodiment, the present invention relates to heating the leguminosae-HS flour, such as fava-HS flour, in a temperature range such as between about 40 °C and about 140 °C, between about 50 °C and about 130 °C, between about 60 °C and about 120 °C, between about 70 °C and about 110 °C, or more preferably between about 80 °C and about 100 °C, such as between about 85 °C and about 95 °C, all in the presence of water.

[0090] In a further embodiment, the present invention relates to heating the leguminosae starch flour, such as fava starch flour, at about 40 °C, about 50 °C or about 60 °C, about 70 °C, about 80 °C, about 85 °C, about 90 °C, about 95 °C, about 100 °C, about 105 °C, about 110 °C, about 115 °C, about 120 °C, about 130 °C, or about 140 °C, preferably about 95 °C, all in the presence of water.

[0091] The heating of legume flours, such as fava flour, is preferably continued for at least 5 minutes, but also for 6, 7, 8, 9, or 10 minutes, or even 11, 12, 13, 14, or 15 minutes at the intended temperature or temperature range. However, for legume flours, such as fava flour, heating can also be carried out for longer periods, such as 20 or 30 minutes, or even longer, at the intended temperature or within the intended temperature range.

[0092] In this context, the term "heating" refers to raising the temperature of an object, e.g., high-starch legume flour, to a specific temperature or within a defined temperature range. Heating can be achieved by any means, such as toasting, roasting, boiling, baking, cooking, steaming, and by any available technical means, such as an oven (e.g., convection), a microwave, an extruder system, a plate roller, etc., all as is known in engineering. However, the term "heating" does not refer to the rate of temperature increase of the object per unit of time (cf. rate of temperature increase per unit time).

[0093] It was found that the time required to heat the leguminosae HS flour was reduced when the heating step involved increased pressure, for example, heating in an extruder system or by a plate roller. The increased pressure was thought to help open the kernels, making the amylose and amylopectin more readily available for swelling with water and subsequent leaching.

[0094] Experts know that extrusion is a technological process frequently used in the food and feed industries. Hot extrusion is a thermomechanical processing operation in which high temperatures are applied to the material being processed for a short period of time.

[0095] In one embodiment, the heating of the leguminosae-HS flour, such as fava-HS flour, can preferably be carried out for at least 1 minute, e.g. 2, 3, 4 or 5 minutes, or even 6, 7, 8, 9 or 10 minutes or even 11, 12, 13, 14 or 15 minutes at the intended temperature or temperature range, under increased pressure, e.g. between 2-40 bar, for example between 4-30 bar, or 8-24 bar or for example between 10-20 bar.

[0096] As shown in Example 5, a heating step of the leguminosae HS flour in the absence of water (preheated leguminosae flour), followed by a cooling step to ambient temperature, resulted in a product that absorbed water at room temperature but did not bind it. Therefore, a heating step of the leguminosae HS flour in the presence of water appears to be a necessary condition for the production of the processed leguminosae HS flour.

[0097] In one embodiment, the leguminosae HS flour as described herein is heated in the presence of water, for example between 0.1 and 100 (vol. / wt.), between 1 and 80 (vol. / wt.), or between 2 and 60 (vol. / wt.), or even between 4 and 50 (vol. / wt.), preferably between 5 and 40 (vol. / wt.), or 8 and 30 (vol. / wt.), 10 and 20 (vol. / wt.), wherein the numbers are expressed as water volume / weight of the leguminosae HS flour. In another embodiment, the leguminosae HS flour is heated in the presence of water as described herein, for example about 0.1 (vol. / w.), 0.5 (vol. / w.), 1 (vol. / w.), 2 (vol. / w.), 3 (vol. / w.), 4 (vol. / w.), 5 (vol. / w.), 6 (vol. / w.), 7 (vol. / w.), 8 (vol. / w.), 9 (vol. / w.), 10 (vol. / w.), 20 (vol. / w.), 30 (vol. / w.), 40 (vol. / w.), 50 (vol. / w.), 75 (vol. / w.) or even 100 (vol. / w.), most preferably about 10 (vol. / w.), wherein the numbers are considered Water volume / weight of the leguminosae HS flour can be expressed.

[0098] In a preferred embodiment, the present invention relates to a method for producing leguminosae HS flour as described herein, comprising: (a) Provision of a leguminosae seed, preferably fava seed; (b) Grinding the seed; (c) Suspending the ground seed in water; (d) Extracting proteins from the milled suspension, resulting in extracted proteins and a sidestream fraction comprising starch; (e) Washing the starch-containing sidestream fraction with water; and (d) Drying the washed sidestream fraction to produce leguminosae HS flour.

[0099] In a further preferred embodiment, the present invention relates to a method for producing Leguminosae HS flour as described herein, wherein the grinding of the seed in step (b) is a wet grinding step or a dry grinding step.

[0100] In a preferred embodiment, the present invention relates to a method for producing processed leguminosae HS flour, comprising: (a) Provision of leguminosae HS flour as described herein, preferably fava HS flour; (b) Heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water; (c) Cooling the heated leguminosae HS flour from step (b) to room temperature; and (d) Grinding the cooled Leguminosae HS flour from step (c) to produce processed (Leguminosae HS) flour.

[0101] In one embodiment, the present invention relates to a method for producing processed leguminosae HS flour, wherein the cooled leguminosae HS flour from step (c) is formed into granules with a diameter of D(90) < 1200 µm, such as D(90) < 1100 µm, < 1000 µm, < 900 µm, < 800 µm, as described herein.

[0102] Example 9 showed that the processed leguminosae HS flour for use as a component in the combination product of the invention can be produced by various means and methods, although several parameters of the processed leguminosae HS flour can vary considerably.

[0103] In one embodiment, the present invention relates to a food binding agent as described herein, wherein the processed Leguminosae HS flour comprises the following: • Strength between 35-65%, 40-60%, 45-55%, 47.5-52.5% or approximately 50% (wt / wt) strength, such as approximately 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60% or approximately 65% ​​(wt / wt) strength; and / or. • Proteins and fibers, such as protein with about 10-25%, 12.5-22.5%, 15-20% or preferably about 17.5% (wt / wt); and / or • Water between 1-15%, for example between 1.5-14%, or preferably between 2-13%, between 2.5%-12.5%, or more preferably between 3-12%, 4-11%, 5-10%, 6-9%, or between 7-8%, for example about 1%, 1.5%, 2%, 2.5%, 3%, 4%, 5%, 6%, 7%, 7.5%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or about 15% (wt / wt), most preferably about 7.5% (wt / wt); and / or • a WAl value between 4 and 14 g / g, for example between 5 and 13 g / g or between 6 and 12 g / g or even between 7 and 11 g / g or preferably between 8 and 10 g / g, or about 4 g / g, 5 g / g, 6 g / g, 7 g / g, 8 g / g, 9 g / g, 10 g / g, 11 g / g, 12 g / g, 13 g / g or even about 14 g / g, preferably about 9 g / g; and / or • a WSI value between 30-60%, for example between 35-53%, for example between 38-50%, or preferably between 40-48% or between 43-45% (wt / wt), or about 35%, 36%, 38%, 40%, 42%, 43%, 44%, 45%, 46%, 48%, 50%, 52%, or even 53%, 54%, 58%, or about 60% (wt / wt), preferably about 44% (wt / wt); and / or • a viscosity at 25.1°C between 100-450 BU, or between 150-400 BU, or between 200-375 BU, or preferably between 250-350 BU, or more preferably between 275-300 BU, or even more preferably between 240-260 BU, or preferably a viscosity at 25.1°C of about 100 BU, 150 BU, 200 BU, 240 BU, 250 BU, 260 BU, 284 BU, 300 BU, 350 BU, 400 BU or 450 BU.

[0104] In a preferred embodiment, the processed leguminosae HS flour comprises - Water with approximately 2.5-12.5% ​​(wt / wt); and / or - a WSI value between 35-53%; and / or - a WAl value between 4 and 14 g / g; and / or - a viscosity at 25.1 °C between 150-450 BU.

[0105] In another preferred embodiment, the processed leguminosae HS flour comprises - Water with approximately 5-7% (wt / wt); and / or - a WSI value between 27 and 29%; and / or - a WAl value between 8 and 10 g / g; and / or - a viscosity at 25.1 °C between 200-400 BU.

[0106] In a further preferred embodiment, the present invention relates to a method for producing the food binder described herein, comprising: (1) Production of processed flour, comprising: (a) Provision of leguminosae HS flour according to the invention, preferably fava HS flour; (b) Heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water; (c) Cooling the heated leguminosae HS flour from step (b) to room temperature; and (d) Grinding the cooled leguminosae HS flour from step (c) to produce processed leguminosae HS flour; (2) Combine the processed leguminosae HS flour with leguminosae HS flour in a ratio between 5:1 and 1:5; (3) Mix the combined processed leguminosae HS flour with the leguminosae HS flour until a homogeneous mixture is obtained; by which the food binder is produced; wherein the food binder comprises 30% - 70% (w / w) starch and 2.5% - 12.5% ​​(w / w) water.

[0107] In one aspect, the present invention relates to a food binding agent obtainable by one of the methods described herein. Products containing the food binder of the invention

[0108] The amount of food binding agent used in a food product to achieve the desired properties can be easily determined by a professional. Instructions can be found in the experimental section below.

[0109] In one aspect, the invention provides a method for producing a non-animal food product, comprising adding the food binder of the invention to an ingredient used in the preparation of the non-animal food product and processing it into a non-animal food product.

[0110] In one aspect, the present invention relates to a food product comprising the food binder described herein.

[0111] In one aspect, the present invention relates to a meat or fish alternative product comprising the food binder described herein. In another aspect, the present invention relates to the use of the food binder in a food product to achieve binding in the food product or to at least partially replace a conventional binder in the food product. In such products, food binders can also function as gelling agents and impart a corresponding firm appearance to the product.

[0112] The term “non-animal food product” used here refers to a food product that does not contain any animal ingredients.

[0113] Preferably, the meat alternative is a hamburger patty, a nugget, minced meat, a meatball or a sausage.

[0114] Preferably, the fish alternative is a fish batter alternative, a fish burger alternative, a smoked fish alternative, a fish salad alternative, or a fish ball alternative.

[0115] The term "ingredient" as used here in a process for manufacturing a non-animal food product includes any ingredient used in the preparation of a non-animal food product. Which ingredient is suitable depends on the final non-animal food product. As a non-restrictive example, a meat alternative product such as a hamburger patty, sausage, or nuggets is described in more detail here. Typical ingredients of such a meat alternative are textured vegetable protein, (non-animal) protein, oil and / or fat, water, and a flavoring system. The food binder can be added to any of these components, for example, to the textured vegetable protein, the protein, the oil and / or fat, the water, or the flavoring system.In one embodiment, all (or some) of the ingredients of the non-animal food product are added to one another (and optionally mixed), and in a subsequent step, the food binder is added. In yet another embodiment, all ingredients of the non-animal food product and the food binder are added to one another at approximately the same time. In one embodiment, the food binder can be added during the production of the textured vegetable protein.

[0116] Baked goods, particularly vegan baked goods, can be based on a dough comprising the food binder of the present invention. In such products, the food binder of the present invention functions to bind the dough or to aerate the dough before and during the baking process and to stabilize the emulsion. Although the food binder denatures during baking, the resulting baked product still benefits from the presence of the denatured food binder, as it binds the baked product to a firm, palatable food product, thus providing the biscuit structure and elastic texture. During the preparation of the dough or batter, as well as during baking, the presence of the food binder of the present invention did not lead to the formation of off-flavors, which facilitates the acceptance of its use.

[0117] The food binding agents disclosed herein, when used in combination with pulse flour, result in a natural, gluten-free, cohesive food product, such as bakery, pastry or confectionery products, including vegan cakes, meringues, gluten-free breads, waffles, pancakes, biscuits, muffins, pastry creams, sauces, vanilla puddings, doughs, pasta (e.g., fresh pasta), noodles, dumpling shells, and other food products.

[0118] The food binders according to the invention are excellent for breading a wide variety of food products. Since the food binder according to the invention hardens when heated, it binds together loose, crumbly ingredients, for example in croquettes and fillings. By dipping the doughnuts into the food binder of the invention, the surface is sealed, thus preventing the food from absorbing the oil in which it is fried.

[0119] Since the food binders according to the invention are rich in nutrients, they can be used to improve the nutritional value of other foods, for example by adding them to vegetables, pasta, wheat and bread.

[0120] The food binding agents of the invention can be whipped into a foam for aeration and to improve the product texture and appearance. The binding agent according to the invention for whipped foods traps air to form a fine foam. The air bubbles expand when heated, for example in sponge cakes, meringues or soufflés, and thus act as a leavening agent.

[0121] The binding agent according to the invention for whipped foods can be used as a thickening agent in cake fillings, vanilla sauces and baked vanilla pudding.

[0122] The binding agent according to the invention for stirred foods glazes baked goods. It prevents the raw pastry crust from becoming soggy due to the moisture in the filling when it is cooked with the food binding agent of the invention before the filling is poured in.

[0123] The addition of the food binder according to the invention during the production of sweets controls the crystallization.

[0124] In one embodiment, the present invention relates to a confectionery product comprising the food binder described herein. Preferably, the confectionery product is selected from bars, pralines, balls, and toppings.

[0125] In one embodiment, the present invention relates to a baked product comprising the food binding agent described herein. Preferably, the baked product is selected from cakes, breads, pastries, and biscuits.

[0126] In one embodiment, the present invention relates to the use of the food binder described herein for breading or crumbling food, for topping casseroles, for stuffing poultry, for thickening stews, for filling soups and meatloaf and similar foods, preferably as a meat substitute.

[0127] The invention is explained in more detail in the following examples, which, however, do not limit the invention. EXAMPLES Example 1: Materials and methods

[0128] Physical-chemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and viscosity) were investigated. 1.1 Water solubility index

[0129] The WSI measurement was based on Anderson, R. “Gelatinization of corn grits by roll and extrusion-Cooking”, Cereal Science Today, St. Paul 14 (1969) 1, pp. 4-7, 11-12.

[0130] In short, a 200 g sample was prepared using a conical sample divider. At least 50 g of material, e.g., beans, were milled in a Retsch mill equipped with a 0.75 µm sieve for 2 minutes. The resulting mixture was thoroughly blended. Next, 2.5 g of the milled sample [(2.5 * 100) / (100 - F)] was transferred to a centrifuge tube, 30 ml of distilled water (at 30 °C) was added, and the mixture was incubated for 30 minutes at 30 °C with occasional stirring. The samples were then centrifuged for 10 minutes at 3500 rpm. After decanting, the supernatant was evaporated to form a gel, which was then dried at 105 °C (dried residue). The WSI was the weight of dry solids in the supernatant, expressed as a percentage of the original sample weight. The WSI is calculated via WSI(%)=100∗dried residue(g)2.5(g) 1.2 Water absorption index

[0131] The WAI was measured essentially as described in Example 1.1, except that the WAI was the gel weight obtained after removal of the supernatant per unit weight of the original dry matter. WAI(%)=gel weight(g)2.5(g)−dried residue(g) 1.3 Viscosity measurements

[0132] The Brabender (Germany) measuring system ensured highly precise measurements. The resulting rheograms enabled the determination of torque, temperature, and time to 0.05 Nm, 1 °C, and 0.1 min, respectively.

[0133] The samples were mixed at a speed of 65 revolutions per minute and heated from the initial temperature (20 °C) to 95 °C at an average rate of approximately 1 °C per minute. During the test, the torque [BU; Brabender units] and the temperature [°C] were recorded. The resulting graphs were used to determine the gelation parameters, namely the initial and final gelation temperatures, the gelation time, and the gelation rate. The gelation rate expresses the increase in torque during one minute for every 1 °C increase in temperature. 1.4 Water binding capacity

[0134] The water-binding capacities of starches were evaluated according to the method of Medcalf and Gilles: “Wheat Starches. I. Comparison of physicochemical properties”, Cereal Chem., Vol. 42, pp. 558-567 (1965) or Chaple et al., (2020) “Influence of atmospheric cold plasma on the functional properties of whole grain (Triticum aestivum L.) and wheat flour.” Innov. Lebensmittelwissenschaft. Emerg. Technol. 66: 102529 1.5 Rheological analysis before extrusion using the Rapid Visco Analyzer (RVA)

[0135] The paste properties of the flours were determined using a Rapid Visco Analyzer (RVA, Model 4D, Newport Scientific, Sydney, NSW, Australia) according to the AACC standard method with minor modifications. The sample size was 3.00 g dry weight, and the amount of water added was 25.00 ml (corrected to 14% moisture). Each result was the average of two measurements. 1.6 Compression force using a texture analyzer

[0136] The texture quality of the snack samples was analyzed for compression force (CF) using a TA-XT 2i Texture Analyzer (Stable Microsystems, Surrey, UK). The compression probe (50 mm diameter, aluminum cylinder) was used to measure the compression force required to break the samples, indicating their hardness. The test conditions were a pre-test speed of 1.0 mm / s, a test speed of 2.0 mm / s, a post-test speed of 10.0 mm / s, and a distance of 5 mm. 1.7 Determination of the amylose content

[0137] A total starch assay kit (Megazyme International, Ireland) was used to determine the starch content. Samples (100 mg) were pre-dissolved in 2 M KOH at 4 °C, and the pH was then adjusted with acetate buffer. Starch was hydrolyzed in a water bath at 50 °C (thermostable α-amylase, amyloglucosidase). Released glucose was analyzed using the glucose oxidase-peroxidase assay kit (K-GLUC, Megazyme), and total starch (TS) was calculated as glucose × 0.9. 1.8 Measurements of moisture, protein and fat

[0138] The moisture content was determined by gravimetric heating (130 °C for 2 hours) using a 5 g sample. The ash and total nitrogen content were determined according to the AOAC method.

[0139] The crude protein content was estimated by multiplying the total nitrogen content by 6.25.

[0140] The fat content was determined by 3-hour extraction with hexane using a Soxhlet device according to the AOCS method. Example 2: The properties of the starting materials are very different.

[0141] The inventors wanted to enhance the sidestream starch fraction, which is produced during the extraction of proteins from legumes, for nutritional purposes.

[0142] The inventors believed that a consumer-acceptable food product should fulfill several criteria. First, the final product should exhibit consistent and reliable properties. Second, in addition to the quantities of by-products, the physical and functional properties of the final product should be suitable for food processing. These physical and functional properties encompass not only a range of physicochemical characteristics but also organoleptic properties, which together determine a product's structure, technological quality, nutritional quality, and acceptance. These physical and functional properties include the water solubility index, water absorption index, gelling properties, retrogradation, and viscosity, with the importance of each parameter varying depending on the final application.

[0143] It was recognized that the potentially upgradable product, a by-stream fraction, results from different starting materials such as different harvests, different species, different protein extraction processes, etc., while even the varying amounts of the components can affect the physical and functional properties of the product. For example, the extraction technology used can influence the gelatinization temperature of starch. It was known from the literature that the purity of starch is primarily determined by the specific isolation method, with wet milling processes being more effective and efficient than dry milling processes.

[0144] To assess the purity and properties of sidestream fractions from various sources, the parameters water content, protein, starch, fat, fiber, and ash were determined. For comparability, a commercially available, specially treated and purified starch meal was used.

[0145] The broad beans (Vicia faba) used for extraction were grown, harvested, and dried in Germany and purchased commercially. The broad beans were hulled (e.g., by Hi-Tech Machinery Manufacturing Co. Ltd., China), the cotyledon and hull were separated, and the beans were milled into flour with a mesh size of 0.5 mm (e.g., using an ultracentrifugal mill ZM-1, Retsch Germany). The flour was then used to extract the protein fraction by wet and dry extraction, as is generally known in the industry.

[0146] The sidestream fractions from these fava protein extraction processes were obtained and further analyzed. Although these sidestream fractions were not specifically purified, they were food-grade. Sidestream fractions from wet protein extraction (batches prefixed with "W") and dry protein extraction (batches prefixed with "D") were analyzed. As mentioned, a commercially available fava bean starch meal was purchased directly from the manufacturer (Viridi Foods, fava bean meal, obtained through mechanical processing and debittered) and analyzed. In the latter case, the fava bean starch meal was produced by dry milling hulled and thoroughly cleaned fava beans, after which the protein-rich portion was mechanically separated from the starch-rich portion (batch prefixed with "C").

[0147] As shown in Table 1, the properties of the starting material, i.e., the fava bean starch flours from the side streams, varied considerably. This variation depended not only on the specific extraction method used, such as wet extraction (W batches) or dry extraction (D batches), but also on the specific properties of each batch within a given extraction method. The ranges for the various parameters of the commercially purchased flour (C batch) were smaller and therefore more consistent. Although the starch content of the side stream fractions varied between 40% and 70%, the commercial flour had a starch content of approximately 65%, which was within the range of the side stream fractions, and was therefore considered high-starch flour. Specifically, flour was considered high-starch (HS) if it contained more than 30% starch and up to 100% starch (dry weight).The main difference between commercial flour and sidestream fractions appeared to be the moisture content, which was up to about seven times higher in the sidestream fractions. This high moisture content is reflected in the higher water vapor activity of the sidestreams, which can be higher than aW 0.90, whereas flours typically exhibit water vapor activity between aW 0.80 and 0.87. Table 1 parameter Sideflow* Commercial flour* moisture 5%-20% 3+1.5% protein 10%-25% 17.5±3% Strength 40%-70% (on a dry basis) 65+3% Fat 1% - 3% 1.3+0.5% ash 4% - 5% unknown fiber 2% -4% 4+1.5% * in weight %

[0148] The amylose content for all batches was between 30% and 33% of the starch, as determined by photometric methods commonly used in the industry and confirmed by potentiometric methods.

[0149] Hydration, swelling, dissolution, and solubility of amylose were determined experimentally and were generally applicable to all four batches tested (see Table 2 below). Differences in purity were only visible at high water vapor activities > aW 0.90.

[0150] Table 2 provides an overview of various factors of HS starch flour. Table 2 Flour (HS / LP) Water absorption g Gel / g TS 1,8...3,0 Density (g / dm³) 3 ) 625...675 Water 6...8 % protein 17,5 + / - 3 % Strength 56 + / - 3 % carbohydrates 72 + / - 3 % Size D(90) <90 µm pH 5,3 Protein denaturation <10% through milling Starch gelling No Allergens No antinutritional substances Saponins, tannins, vicin / convicin Example 3: The water-binding effect of leguminosae HS flour is not present at room temperature.

[0151] The results from Example 2 indicate that fava bean starch would occupy a position between potato and corn starch with regard to water absorption and release. Nevertheless, the differing properties make it difficult to produce a reliable and consistent product. The varying properties of sidestream legume high-fat flours can be balanced by blending these flours with commercial fava bean high-fat flour or with other commonly used flours such as corn, potato, or wheat flour. Although such a blend could theoretically increase the financial value of the sidestream fraction, this would only affect a tiny portion of the total sidestream fractions and disregard their nutritional potential.

[0152] The inventors believed that these leguminosae sidestream fractions could be used more widely despite the considerable differences in the quantities and properties of the various batches (see Table 1), although these differences complicate uses that depend on strict quantities and ratios of the various ingredients.

[0153] The inventors took a less ambitious next step, using a predefined batch (“D-074”) for further experimentation to determine its suitability as a food binder. A food binder is intended to improve other components of a food, such as texture, shape, moisture, taste, and nutritional value. The inventors believed that the Leguminosae HS flour could be used as a standalone food binder, for example, not mixed with conventional food binders from other sources, such as wheat, potato, or corn flour. An important property of a food binder is its ability to (i) absorb water during processing to allow for juiciness and moisture, and subsequently (ii) prevent excessive water loss during food preparation, such as frying, baking, and thickening.For simplicity, both properties, i.e., (i) water uptake and (ii) prevention of water loss under stress, will be referred to as water retention in the following. The water-retaining properties were described by WAI, WSI, and viscosity.

[0154] In an initial series of tests, the use of a leguminosae HS flour fraction (batch D-074) as a conventional food binder was evaluated. Specifically, batch D-074 had a starch content of approximately 60% and a protein content of approximately 18%. The leguminosae HS flour was mixed with water at room temperature in various ratios as follows. Leguminosae HS flour:water = 3:1, 2:1, 1:1, 1:2 and 1:3 on a weight basis.

[0155] It was observed that the Leguminosae HS flour fraction absorbs water at room temperature but does not bind it, even after intensive mixing. All tested conditions yielded the same result: an aqueous mixture. This behavior is similar to conventional cornstarch (e.g., Maizena, consisting of more than 90% starch) at room temperature, although the Leguminosae HS flour contained a considerable amount of residual protein (approximately 18%). Therefore, the proteins do not appear to contribute to water binding, at least at room temperature. Example 4: Water-binding effect of the Leguminosae HS flour fraction at elevated temperatures.

[0156] Although the water-binding effect of the leguminosae HS flour fraction was absent at room temperature, the inventors investigated its water-binding effect at elevated temperatures, similar to that observed when using conventional starches. The experiment of Example 3 was essentially repeated, but at various temperatures ranging from room temperature (about 21 °C) to 120 °C, with the temperature being increased in 10 °C increments in a temperature-controlled water bath, i.e., 30 °C, 40 °C, 50 °C, etc.

[0157] In starch suspensions, temperature influences the interaction of starch with water. For example, native starch granules in an aqueous medium swell at low temperatures due to the diffusion and absorption of water in the amorphous regions of the granules. This process is reversible, however, and upon drying, the swollen granules return to their original shape, releasing the absorbed water. Conversely, at elevated temperatures, starch granules undergo irreversible transformations. Depending on the water content, these changes are defined as gelatinization (water content greater than approximately 60% wt / wt) or melting (water content less than 60%). In particular, starch gelatinization is a process in which the intermolecular bonds of starch molecules are broken in the presence of water and heat, allowing the hydrogen-binding sites (hydroxyl hydrogen and oxygen) to absorb more water.This causes the starch granules to dissolve irreversibly in water, a process facilitated by the leaching of amylose. Therefore, three main processes occur with the starch granules: swelling of the granules, melting of the crystallite or double helix, and leaching of amylose. Specifically, upon heating, water is initially absorbed into the amorphous space of the starch, leading to swelling. Water then penetrates the tightly bound regions of the amylopectin double helix structure via amorphous areas. At ambient temperature, these crystalline regions do not allow water to penetrate (see Example 3). It is assumed that heat causes these regions to become diffuse, and the amylose chains begin to break down, dispersing into an amorphous form and ultimately leaching the granules, while the number and size of the crystalline regions decrease.

[0158] In contrast to the results of Example 3, increasing the temperature led to a gelling effect as expected for starch flours (results not shown). Irreversible water binding of the leguminosae HS flour fraction began at approximately 60 °C. The swelling and solubility of the starch differed considerably from potato and corn starch. Solubility values ​​ranged from 16% to 24% at 90 °C. Under these conditions, 35–48% of the amylose was in solution, as determined by photometric and potentiometric methods. Furthermore, increasing the temperature to at least approximately 80 °C was advantageous, as it reduced bitterness and the influence of nutritionally inhibiting components.

[0159] Therefore, leguminosae HS flours can be used as a conventional gelling agent, e.g. as a food additive for thickening and stabilizing various foods, at temperatures from 60°C, but are preferably used from 80°C upwards to increase public acceptance. Example 5: Upgrading leguminosae HS flour by a preheating step.

[0160] Although the leguminosae HS flour could be used as a gelling agent when the temperature was increased, as shown in Example 4, its performance in our tests appeared to be inferior to that of conventional binding agents. This reflects the lower water absorption capacity determined by WAI compared to wheat and potato starches (see Water-binding properties of acid-diluted wheat, potato, and pea starches; Ulbrich et al. 2015 Starch 67:438-447).

[0161] Aside from lacking water absorption properties at lower temperatures, the Leguminosae HS flour was bitter as a binding agent and contained antinutrients when not heated. As mentioned previously, this could negatively impact its general consumer acceptance.

[0162] The inventors hypothesized that a preheating step of the leguminosae HS flour would have increased its water-binding capacity at room temperature. Water-binding capacity (WBC), or water retention property, refers to the ability to absorb water and retain it even after being subjected to external forces, such as heat.

[0163] As shown in Example 4, the heating step led in particular to swelling of the granules, leaching of amylose, and destruction of the crystalline amylopectin, as well as increased water absorption and binding. After cooling, it was hoped that this “preheated leguminosae HS flour” would retain the increased water absorption and binding properties at room temperature due to the almost complete leaching of amylose and the retrogradation of amylopectin. Such a preheating step would have the additional benefit of reducing antinutrients and bitterness.

[0164] The Leguminosae HS flour batch D-074 was heated in an oven for 10 minutes at 60 °C, 80 °C, 100 °C, and 120 °C and allowed to cool to room temperature, after which the experiment of Example 3 was essentially repeated. The preheated Leguminosae HS flour was mixed with water at room temperature in various ratios as follows. Leguminosae HS flour:water = 3:1, 2:1, 1:1, 1:2 and 1:3 on a weight basis.

[0165] Similar to the results of Example 3, it was observed that the preheated Leguminosae HS flour at room temperature only absorbed water, but did not bind any additional water, even after extensive mixing. Visual inspection and manual mixing had already made it clear that all tested ratios led to the same result: an aqueous mixture. Therefore, it was decided not to measure the WBC (water-concentrated bicarbonate). Contrary to expectations, the heat pretreatment step actually reduced the gelling effect and thus the usability (results not shown). It was hypothesized that the preheating step, in the absence of water, promoted the dextrinization of the starch, breaking down amylose and amylopectin into smaller, albeit sweeter, molecules, which also improved digestibility but did not produce the desired effect. Example 6: Refining of leguminosae HS flour by extrusion treatment.

[0166] Heat pretreatment of the leguminosae HS flour did not improve the starch's water-binding capacity, as shown in Example 5, and even reduced its swelling capacity. The inventors believed these phenomena might be due to the chemical degradation of the amylopectin and remaining amylose resulting from the heating step in the absence of sufficient water (dextrinization of the starch). Subsequently, the inventors hypothesized that mixing the leguminosae HS flour with water during heating might cause the starch granules to swell, thus "preparing" the tightly bound regions of the amylopectin double helix structure to open and leach amylose. Further heating would then cause some of the water to evaporate from the starch. This water-preheated HS starch was then cooled to room temperature, and its water-binding capacity was determined at 20 °C.

[0167] The inventors created a Design of Experiments (DOE) using an extruder. The use of an extruder could have the additional advantage of partially breaking up the starch granules mechanically, which would enhance the amylose washout effect. In the DOE, two parameters were varied independently: the water feed rate and the temperature of HE4 (heating element 4, 6''').

[0168] The starting material for extrusion was the same batch D-074 used in Examples 3 to 5, i.e., a by-product of the dry protein extraction process from broad beans. The Leguminosae HS flour was processed on an extruder. A schematic representation of the extruder setup is shown in Fig.This hydrothermal processing, including drying and milling, was designed to trigger the binding and swelling process in the starch at an early stage, so that when used in a production line, the flour would only require the addition of cold liquids to achieve a thickening effect. Based on the results of Example 4, heating elements HE1, HE2, and HE3 were set to temperatures of 40°C, 60°C, and 80°C, respectively, while HE4 was varied from 80°C to 140°C. The product feed rate ranged from 0.5 kg / h to 1.5 kg / h. The water input varied between 50% and 400% of the dry weight of the leguminosae HS flour. Reference is made to Table 1, which shows that the sidestream fraction already contained a considerable amount of water, i.e., between 5% and 20% moisture.The result of the extrusion process (“extrudate”) was subsequently ground into grains with a diameter of less than 1 mm (D(90) < 1000 µm) (“processed flour” or “processed Leguminosae HS flour”).

[0169] Similar to examples 3 and 4, the resulting processed flour was mixed with water in various ratios at room temperature: Processed flour:water = 3:1, 2:1, 1:1, 1:2, 1:3, 1:6 and 1:9 on a weight basis.

[0170] Even visual inspection and manual stirring revealed that the processed flour swelled and absorbed a large amount of water, up to nine times its weight at room temperature. All tested ratios yielded similar results: a porridge-like mixture whose viscosity depended on the ratio of pre-gelatinized flour to water. Reducing this ratio further increased the amount of water absorbed by the processed flour. A promising, exemplary result was a viscous consistency with a solid appearance. Moreover, the processed flour lacked bitterness.

[0171] Subsequently, various water-binding parameters of the processed flour were measured: water content, WAI, WSI and viscosity according to Example 1.

[0172] A typical result of a viscosity measurement on a Brabender viscograph is in Fig. depicted.

[0173] Table 3 summarizes the water content, WAI, WSI and viscosity ranges from 3 measurements. Table 3 Processed flour Water content (%) 5-7 WAI (g / g) 8-10 WSI (%) 42-46 Viscosity* 260-300 * The viscosity was determined at 25.1 °C.

[0174] It turned out that the processed flour could absorb up to ten times its weight in water, but could not bind it firmly.

[0175] This insufficient water binding capacity was also demonstrated in a preliminary freeze-thaw experiment, in which the processed flour was frozen for 14 days at -18 °C and then thawed to room temperature.

[0176] It is noteworthy that the processed flour lost its water upon thawing. Furthermore, the processed flour appears to have a reduced gelling effect (not shown).

[0177] Therefore, the hydrothermal processing, including drying and milling of the sidestream leguminosae HS flour, resulted in a food binder with unstable water-binding properties. Consequently, in the inventors' opinion, such a food binder did not meet the standard of a standalone food binder. Example 7: Mixing Leguminosae HS flour with processed Leguminosae HS flour resulted in a product with superior properties.

[0178] Heat pretreatment of the leguminosae HS flour did not improve the starch's water-binding capacity, as shown in Example 5, and even reduced its swelling capacity. The processed flour, on the other hand, was able to absorb water in favorable quantities but could not bind it tightly; that is, it lost water upon heating and even had reduced gelling properties, as shown in Example 6.

[0179] In a final test to properly enhance the leguminosae HS flour by-stream, the inventors combined and mixed the leguminosae HS flour with the processed flour in a ratio of 3:1 to form a homogeneous mixture (“leguminosae binder”, “food binder” or “food thickener”).

[0180] A schematic representation of the process is shown in Fig. shown (flowchart).

[0181] Similar to example 6, the food binder was mixed with water in various ratios at room temperature: Food binder: Water = 1:1, 1:2, 1:3, 1:4 and 1:5 on a weight basis.

[0182] Visual inspection and manual stirring at room temperature revealed that the food binder swelled and absorbed up to three times its own weight in water, which is less than the water absorption of the processed flour but slightly more than that of the Leguminosae HS flour. The water absorption would be the sum of the individual components. Manual stirring of the 1:3 (product:water) mixture also gave the impression that the viscosity of the food binder was increased, though less so than that of the processed flour.

[0183] Subsequently, the water-binding parameters WAI, WSI, and water content, as well as the viscosity of the food binder, were determined. The results for the food binder are shown in Table 4, which also lists the results for the processed Leguminosae HS flour (“extrudate”) for comparison.

[0184] A typical result of a viscosity measurement of the food binder on a Brabender viscograph is in Fig. depicted. Table 4 extrudate Food binder Water content 6,2 % 7,5 %+2.5% WAI 9.0 g / g 3.2 g / g ± 1.0 g / g WSI 43,9 % 31,30 %+6.2% Viscosity* 284 BU 1615 BU ±250BU * Viscosity was determined at 25.1 °C

[0185] To their complete surprise, the food binder retained and combined the beneficial properties of both starting materials (unlike Example 5), including viscosity, i.e., the ability to bind water under stress, which was greater than that of either starting component.

[0186] Without being bound to any specific theory, the inventors hypothesized that the food thickener, which contained both the processed flour and the leguminosae HS flour, comprised a mixture of intact starch granules and processed starch granules consisting predominantly of amylopectin, since most of the amylose was leached out, and a major protein and fiber component. This provided a matrix in which the various starch components of both the processed leguminosae HS flour (mostly open granules) and the leguminosae HS flour (mostly closed granules) were held in close contact. This matrix structure allowed for increased water absorption by the processed flour, which was released upon heating and immediately absorbed by the starch of the leguminosae flour component to facilitate gelation.

[0187] This hypothesis was further tested by a freeze-thaw stability test, in which the setup of Example 6 was repeated; that is, the food binder was frozen at -18 °C for 14 days and then thawed to room temperature. Preliminary results showed that the water remained firmly bound to the food binder.

[0188] Thus, the combination product of processed flour and leguminosae-HS flour exhibits stable water-binding capacity (WAI, WSI, and viscosity). On the other hand, both the leguminosae-HS flour and the processed leguminosae-HS flour failed the freeze-thaw experiment.

[0189] Table 5 summarizes various parameters of the leguminosae HS flour (“flour”), the processed leguminosae HS flour (“processed flour”) and the food binder (“binder”). Table 5 Flour (HS / LP) Processed flour Binder* Water absorption g Gel / g TS 1,8...3,0 35...50 28...35 Density (g / dm³) 3 ) 625...675 200...300 n / a Water 6...8 % < 8% < 8 % Size D(90) <90 µm D(90)<250 µm D (90) < 250µm Cooking time n / a 20...90 seconds n / a pH 5,3 5,4 5,3 tannins contain Remaining < 5% partly included Protein denaturation <10% through milling completely denatured Partly denatured Starch gelling No 80-90% 20-25% Allergens No No No antinutritional substances Saponins, tannins, vicin / convicin not known 25% disabled * Binder consisting of 3 parts leguminosae HS flour and 1 part processed leguminosae HS flour. Example 8: Leguminosae binders in food preparations.

[0190] The actual use of the leguminosae binder as a food binder in food preparations was investigated. 8.1 Leguminosae binders for breaded foods

[0191] The leguminosae binder from Example 7, i.e., a homogeneous mixture of 3 parts leguminosae HS flour and 1 part processed flour, was used to bread fish (fresh cod, cut into 50 g fish fingers). As a control, fish fingers were coated with beaten egg and commercially available breading mix (Leimer Panat breading mix). The fish fingers were either baked immediately and visually inspected and tasted, or frozen at -18 °C for 14 days and then thawed to room temperature, baked, and inspected. Each experiment was performed twice.

[0192] A small test group (3 people, blinded, 2 samples from each group) first examined the baked fish fingers visually and could not distinguish between the fish fingers coated with the leguminosae binder and the control product, i.e., traditional fish fingers. Upon tasting, all participants described a pleasant, crispy organoleptic experience, although two out of three test subjects noted that "something" was different between the fish fingers, without being able to specify exactly what the difference was.

[0193] A visual inspection and tasting after the freeze-thaw experiment yielded essentially the same results.

[0194] Thus, the legume-based binder of the invention can be used as a conventional food binder for breading and coating dough. The legume-based binder remained stable after freezing and thawing. Furthermore, the legume-based binder had a pleasant texture and taste. 8.2 Leguminosae binders for the production of vegan “nuggets and burgers”

[0195] The leguminosae binding agent from Example 7 was used to produce vegan “nuggets and burgers”.

[0196] Teltex Legu Nuggets #70 dente-mini, made from pea protein and tapioca fiber, were used as the base. The Teltex Legu Nuggets were soaked in water for 10 minutes and then broken into smaller pieces. Forty parts of a leguminosae binder were thoroughly mixed with two parts of commercially available beetroot powder and one part lactic acid (leguminosae mix). The nuggets were not colored with beetroot powder but flavored with spices. Three parts of the Teltex Legu Nugget pieces were then mixed with one part of the leguminosae binder mixture and formed into burgers and nuggets of approximately 140 g each. The burgers and nuggets were either deep-fried directly in oil or frozen at -18 °C (for 14 days). A small test group of three people examined and tasted both the fresh and the frozen nuggets.

[0197] The testers agreed on the burger's visual appeal and crispy texture. However, they criticized the lack of seasoning, which made the flavor somewhat "bland" compared to the vegan nuggets. No mention was made of a "bean-like" taste.

[0198] The results of the tasting panel indicate that the leguminosae binder provides an excellent basis for the production of vegan burgers and nuggets, which can be individually customized, i.e., seasoned according to manufacturer specifications.

[0199] Furthermore, the leguminosae binder enabled and enhanced the stability of the vegan foods. Example 9: Processing of leguminosae HS flour.

[0200] The food binding agent according to the invention comprises the processed flour from Example 6, for which a twin-screw extruder was used. The processing of the leguminosae HS flour resulted in various measurable structural and functional parameters, including moisture content, WAI, WSI, viscosity, freeze-thaw effect, and gelling effect. The inventors were interested in whether processing the leguminosae HS flour in different ways could yield flours with similar or identical properties.

[0201] In an initial series of experiments, the procedure from Example 6 was repeated on a single-screw extruder. It turned out that the extruder used, the speed, or whether it was a single or twin screw were not crucial. The temperature could fluctuate between 80°C and 140°C. However, the crucial factor was the water supply, which ranged from 50% to 400% of the dry weight of the legumes. Similar to Example 6, the product of the extrusion process ("extrudate") was subsequently ground into granules of approximately 1 mm in diameter ("processed flour"), and the various parameters were then measured.

[0202] These results show that the physical parameters are indeed similar to the results of Example 6. The ultimate proof that this alternative extrudate is functional is its use as a component in the food binder. Therefore, the alternative extrudate was mixed with the Leguminosae HS flour from Example 7 and immediately used for breading food according to Example 8.1. The results were, as expected, similar to those of Example 8.1.

[0203] Since the above results suggested that the processed Leguminosae HS binder could only be characterized by a limited number of physical parameters, where the effective screw design, length, and length-to-diameter ratio could vary, the inventors set about processing the Leguminosae HS binder in other ways, e.g., a roller extruder, which yields essentially the same results.

[0204] Therefore, various methods can be used to process the leguminosae HS flour, which are subordinate to the resulting physical parameters. Example 10: Mixing pea or bean HS flour with processed flour reproduced the superior properties of the fava bean-based food binder.

[0205] Since the superior properties of the food binder of the invention appeared to be largely limited to the combination of processed flour and leguminosae HS starch flour in a ratio of 5:1 to 1:5, wherein the combination product comprises 30-70% (wt. / wt.) starch and 2.5% - 12.5% ​​(wt. / wt.) water, the inventors considered whether leguminosae species other than broad beans would lead to a similar food binder with similarly superior properties.

[0206] In a first series of trials, HS flours made from peas (Pisum sativum L.) and beans (Phaseolus vulgaris L.) are used.

[0207] The dry cleaning method is used, in which the hulled pulses are ground with a hammer mill, pin mill, or impact mill to obtain pulse flour. The flour is then further separated into a protein-rich fraction and a starch-rich fraction using air classification technology based on its different densities and particle sizes: the protein-rich flour is finer and lighter, while the starch-rich flour is coarser and denser. This method yields a protein-rich fraction with 49.3–75.1% protein and 0.0–4.6% starch, and a starch-rich fraction with 71.0–85.9% starch and 4.0–10.4% protein from hulled pulses of various species. Since the starch content appears very high at first glance, perhaps even too high (over 70%), the starch-rich fraction is supplemented with virgin flour until a starch content between 50–60% is achieved.Next, these pea and bean fractions are subjected to the processing described in Example 6, after which the two fractions are mixed as described in Example 7 in a ratio of processed fraction to unprocessed fraction of 1:3, resulting in a pea food binder and a bean food binder, respectively.

[0208] The physical parameters, water content, WAI, WSI, and viscosity are measured while a portion of the resulting pea food binder and a portion of the bean food binder are frozen at -18 °C for a freeze-thaw experiment as described in Example 6. All fractions, including the thawed fractions, are subsequently used for breading food according to Example 8.1.

[0209] The pea-based and bean-based food binders achieve the same properties as the broad bean-based food binder.

[0210] Therefore, it appears that the origin of the leguminosae species is not the primary parameter for achieving the superior properties. It thus seems plausible that these alternative leguminosae species behave similarly to broad beans, provided the combination of the processed leguminosae HS flour and the leguminosae HS starch flour is in a ratio of 5:1 to 1:5, with the combined product comprising 30%–70% (w / w) starch and 2.5%–12.5% ​​(w / w) water. QUOTES INCLUDED IN THE DESCRIPTION

[0000] This list of documents cited by the applicant was automatically generated and is included solely for the reader's convenience. The list is not part of the German patent or utility model application. The DPMA accepts no liability for any errors or omissions. Cited patent literature

[0000] US 2109 / 0297927

[0009] Cited non-patent literature

[0000] Punia et al. 2019 Legume Science https: / / doi.org / 10.1002 / leg3.18

[0006] Ratnayake and Naguleswaran 2022 Legume Science 4 (1): e120

[0007] Posner, ES “The Flour Mill Laboratory.” Wheat Flour Milling, 2nd edition, AACC International, Inc. 2011, pp. 86-87

[0070] Anderson, R. “Gelatinization of corn grits by rolling and extrusion-cooking”, Cereal Science Today, St. Paul 14 (1969) 1, pp. 4-7, 11-12

[0129] Wheat Starches. I. Comparison of physicochemical properties”, Cereal Chem., Vol. 42, pp. 558-567 (1965) or Chaple et al., (2020) “Influence of atmospheric cold plasma on the functional properties of whole grain (Triticum aestivum L.) and wheat flour.” Innov. Lebensmittelwissenschaft. Emerg. Technol. 66: 102529

[0134] Ulbrich et al. 2015 Starch 67:438-447

[0160]

Claims

[1] A food binder comprising processed flour and leguminosae high starch flour (leguminosae-HS flour) in a ratio of 5:1 to 1:5, wherein the food binder comprises 30% - 70% (w / w) starch and 2.5% - 12.5% ​​(w / w) water. [2] Food binder according to claim 1, wherein the legume HS flour comprises about 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60%, 65% or 70% (wt / wt) starch. [3] Food binder according to claim 1 or 2, wherein the legume HS flour comprises about 10-25%, 12.5-22.5%, 15-20% or preferably about 17.5% (w / w) protein. [4] Food binder according to any one of claims 1 to 3, wherein the leguminosae-HS flour is selected from pinto bean-HS flour, kidney bean-HS flour, great northern bean-HS flour and broad bean-HS flour, lima bean-HS flour, mung bean-HS flour, black-eyed pea-HS flour, cannellini bean-HS flour, black bean-HS flour, adzuki bean-HS flour and lentil-HS flour, preferably broad bean-HS flour. [5] Food binder according to any one of claims 1 to 4, wherein the production process of processed flour comprises: (a) Heating leguminosae HS flour, preferably broad bean HS flour, to 80-140 °C in the presence of water; (b) Cooling the heated leguminosae HS flour from step (a) to room temperature; and (c) Grinding the cooled Leguminosae HS flour from step (b) to produce processed flour. [6] Food binder according to any one of claims 1-5, comprising about 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60%, 65% or 70% (wt / wt) starch. [7] Food binder according to any one of claims 1-6, comprising - a WSI value between 20-45%; and / or - a WAl value between 0.5 and 9 g / g; and / or - a viscosity at 25.1 °C between 1200-2000 BU. [8] Food binding agent according to claim 7, comprising - between 7 and 8% (wt / wt) water; and / or - a WSI value between 30 and 32.5%; and / or - a WAl value between 3 and 4 g / g; and / or - a viscosity at 25.1 °C between 1560-1650 BU. [9] Food binder according to any one of claims 1-8, comprising a ratio of leguminosae HS flour to processed flour of 4:1, 3:1, 2:1, 1:1, 1:2, 1:3 and 1:

4. [10] Food binder according to claim 1, wherein the production of the food binder comprises the following steps: (1) Production of processed flour, comprising: (a) Provision of leguminosae HS flour, preferably broad bean HS flour; (b) Heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water; (c) Cooling the heated leguminosae HS flour from step (b) to room temperature; and (d) Grinding the cooled Leguminosae HS flour from step (c) to produce processed flour; (2) Combine the processed flour with leguminosae HS flour in a ratio between 5:1 and 1:5; (3) Mix the combined processed flour with the Leguminosae HS flour until a homogeneous mixture is obtained; which is how the food binding agent is produced. [11] A meat alternative product or fish alternative product comprising the food binder according to any one of claims 1-10. [12] A confectionery or sweet product comprising the food binder according to any one of claims 1-10. [13] The confectionery product or sweet product according to claim 12, wherein the confectionery product or sweet product is selected from bars, pralines, balls and toppings. [14] A baking product comprising the food binder according to any one of claims 1-10. [15] The baked product according to claim 14, selected from cakes, breads, pastries and biscuits. [16] Food binder according to any one of claims 1-10 for breading or crumbling food, for topping casseroles, for stuffing poultry, for thickening stews, for filling soups and meatloaf and similar foods, preferably as a meat substitute.

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