Textured legume proteins with improved firmness

Abstract

The present invention relates to a specific composition comprising a particular mixture of textured field bean and pea proteins, the firmness of which is greater than that of similar products currently on the market, as well as to the production method thereof and to the use of same in food compositions, particularly meat substitutes.

Description

Description Title: TEXTURED LEGUME PROTEINS WITH ENHANCED FIRMNESS STATE OF THE PRIOR ART

[0001] The present invention relates to a specific composition comprising a particular mixture of textured pea and field bean proteins, as well as to their manufacturing process and their use in food compositions, particularly meat analogues.

[0002] The technique of protein texturization, particularly by extrusion cooking, with the aim of preparing products with a fibrous structure intended for the production of meat and fish analogues, has been applied to many plant sources.

[0003] Protein cooking-extrusion processes can be divided into two main families based on the amount of water used during the process. When this amount is greater than 30%, we will speak of so-called "wet" cooking-extrusion and the products obtained will be intended more for the production of finished products for immediate consumption, simulating animal meat, for example beef steaks or chicken nuggets. For example, we know the patent application WO201 4081285 which discloses a process for extruding a mixture of protein and fibers using a cooling die typical of wet extrusion.

[0004] When this quantity of water is less than 30%, we then speak of “dry” extrusion cooking: the products obtained are rather intended to be used by food manufacturers, in order to formulate meat substitutes, by mixing them with other ingredients. The field of the present invention is that of “dry” extrusion cooking.

[0005] Historically, the first proteins used as meat analogues were extracted from soybeans and wheat. Soybeans quickly became the main source for this area of ​​applications.

[0006] For example, we know of patent application WO2009018548 which teaches us that various mixtures containing proteins can be extruded in order to generate an extruded protein with aligned fibers making it possible to consider simulating meat fibers.

[0007] While most of the studies that followed naturally focused on soy proteins, other sources of protein, both animal and vegetable, were textured: peanut, sesame, cottonseed, sunflower, corn, wheat proteins, proteins from microorganisms, by-products of slaughterhouses or the fish industry.

[0008] Legume proteins such as those from peas and faba beans have also been the subject of work, both in the areas of their isolation and in that of their “dry” cooking-extrusion.

[0009] Many studies have been undertaken on pea proteins, given their particular functional and nutritional properties, but also for their non-genetically modified nature.

[0010] Despite significant research efforts and significant growth in recent years, the penetration of these textured pea protein products in the food market is still subject to optimization. One of the reasons in particular is the texture considered less firm in comparison with textured soy proteins. This observation is shared for example in the article "Soy and Pea Protein and what in the world is TVP?" published on December 26, 2018 by Eben Van Tonder and available at the following Internet link: https: / / earthwormexpress.com / 2018 / 12 / 26 / soy-and-pea-protein-and-what-in-the-world-is-tvp / . We can see in the last table of this article, just before the concluding part, a comparison of the different textured proteins according to their botanical origin. We can see that the textured proteins obtained with Pea or field bean isolates are considered inferior from a texture point of view compared to textured soy proteins.

[0011] , Despite the significant research on these textured pea proteins, the textured pea proteins developed and available to date are still rated as being less firm than soy proteins.

[0012] It is to the applicant's credit to have resolved the above problems and to have developed a new specific composition comprising both pea proteins and faba bean proteins, obtained by extrusion cooking, in particular by dry process, the firmness of which is increased compared to the textured pea proteins currently on the market.

[0013] This invention will be better understood in the following chapter which aims to give a general description thereof. GENERAL DESCRIPTION OF THE PRESENT INVENTION

[0014] The present invention relates to a process for producing a textured pea and field bean protein composition characterized in that the process comprises the following steps: 1) Supply of a mixture comprising a material rich in pea protein and a material rich in field bean protein in relative quantities allowing the obtaining of a pea protein / field bean protein mass ratio of between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 65 / 35 and 55 / 45, preferably between 63 / 37 and 58 / 42, even more preferably between 61 / 39 and 59 / 41; 2) Cooking-extrusion of said mixture with water is carried out so as to obtain at the die outlet an extrudate having a density measured according to test A of between 225 and 375 g / l, preferably between 250 and 350 g / l, even more preferably between 275 and 325 g / l, even more preferably 300 g / l; 3) Optionally, cutting the extruded composition at the extruder outlet consisting of an outlet die with orifices using a knife; 4) Drying of the extruded composition.

[0015] In one embodiment, the pea protein-rich material used for step 1) is an isolate whose protein content is greater than 80% and in that the field bean protein-rich material used for step 1 is a field bean concentrate, whose protein content is between 45% and 70%, preferably between 50% and 65%, even more preferably between 60% and 65%. In one embodiment, the mixture, in particular the protein-rich materials of the mixture, is in the form of a powder, the particle size of which is preferably characterized by a Dmode of between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns. In one embodiment, the mixture of step 1) also comprises legume fibers with a dry weight ratio of (total dry weight of pea protein-rich material and faba bean protein-rich material) / dry weight of legume fibers of between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15. The legume fibers preferably contain between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, as well as between 25% and 45% of pea starch, preferably between 30% and 40%, % by total weight of legume fibers. In one embodiment, the cooking-extrusion step 2) is carried out by adding the water and the mixture in quantities making it possible to obtain a humidity in the extruder of between 20.5% and 26%, preferably between 21% and 24%, even more preferably 22%. In one embodiment, drying step 4) is carried out so as to obtain a composition of textured pea and field bean proteins having a dry matter of between 85% and 100%, preferably between 90% and 100%, even more preferably between 90% and 95%, % by total weight of composition.

[0016] The invention also relates to a pea and field bean protein composition obtainable by the method of the invention.

[0017] In one embodiment, the composition according to the invention is characterized in that its pea protein / fava bean protein mass ratio is between 70 / 30 and 45 / 55, preferably between 65 / 35 and 55 / 45, preferably between 63 / 37 and 58 / 42, even more preferably between 61 / 39 and 59 / 41 and that its density measured according to test A is between 200 and 400 g / l, preferably between 225 and 375 g / l, even more preferably between 250 and 350 g / l, even more preferably between 275 and 325 g / l.

[0018] In one embodiment, the composition according to the invention is characterized in that its water retention according to test B is less than 2.50 grams per gram of composition, preferably less than 2.30 grams per gram of composition, even more preferably less than 2.10 grams per gram of composition, even more preferably less than 2.00 grams per gram of composition.

[0019] In one embodiment, the composition according to the invention is characterized in that its dry matter is between 85% and 100%, preferably between 90% and 100%, even more preferably between 90% and 95%, % by total weight of composition.

[0020] In one embodiment, the composition according to the invention is characterized in that its protein content is between 55% and 75%, preferably between 60% and 70%, even more preferably between 62.5% and 67.5%, % by weight of composition.

[0021] In one embodiment, the composition according to the invention is characterized in that its firmness according to a C test is between 20 kg and 30 kg, preferably between 22 kg and 28 kg.

[0022] In one embodiment, the composition according to the invention is characterized in that its so-called dry firmness according to a D test is between 100 kg and 200 kg, preferably between 120 kg and 180 kg, even more preferably between 120 kg and 160 kg.

[0023] The invention also relates to the use of the composition according to the invention in an industrial application chosen from the human and animal food industry, industrial pharmacy or cosmetics.

[0024] Advantageously, the composition according to the invention is useful for the manufacture of analogues of meat, fish, sauces, soups, particularly for the manufacture of meat substitutes, in particular minced meat, Bolognese sauce, hamburger steak, meat for tacos and pitta.

[0025] The present invention will be better understood from the detailed description below. DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0026] The present invention relates to a method for producing a textured pea and field bean protein composition according to the invention, characterized in that the method comprises the following steps: 1) Providing a mixture comprising a first material rich in pea protein and a second material rich in field bean protein in relative quantities allowing a mass ratio of pea protein / field bean protein to be obtained of between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 60 / 40 and 50 / 50, preferably between 57 / 43 and 53 / 47; 2) Cooking-extrusion of said mixture with water in order to obtain at the die outlet an extrudate having a density measured according to test A of between 225 and 375 g / l, preferably between 250 and 350 g / l, even more preferably between 275 and 325 g / l, even more preferably 300 g / l. 3) Optionally, cutting the extruded composition at the extruder outlet consisting of an outlet die with orifices using a knife. 4) Drying of the extruded composition.

[0027] By "protein-rich material" we mean all powders, solutions, floc containing at least 25% by weight of proteins. These include, but are not limited to, flours, concentrates, isolates, and seeds. For the purposes of the present invention, the term “protein composition” means a composition comprising protein-rich materials.

[0028] Preferably, the pea protein-rich material used for step 1 is characterized as an isolate, i.e. its protein content is greater than 80%. The use of concentrates (protein content between 50% and 80%) or even flour (protein content less than 50%) may be considered.

[0029] Obtaining material rich in pea protein is easy with conventional methods of the art well known to those skilled in the art. Examples include the methods described in the applicant's patent applications EP1909593 or FR2018052261. The basic principle of these methods (suspension of pea flour in water by wet or dry grinding, removal of insoluble parts such as starch and internal fibers by centrifugation, isoelectric precipitation of the protein of interest) is now conventional and very easily provides a suitable protein.

[0030] Preferably, the protein-rich material from field beans used for step 1 is characterized as a concentrate, i.e. its protein content is between 50% and 80%, preferably between 55% and 70%, even more preferably between 65% and 70%. The use of isolate (protein content greater than 80%) is possible, but concentrate is preferred.

[0031] Obtaining protein-rich material from fava beans is easy using conventional methods well known to those skilled in the art. For example, the method consists of grinding the fava beans into fine flour using a mill, then carrying out turbo-separation of this flour. Turbo-separation consists of placing a flour in an enclosure and subjecting it to the action of an air current which will classify the particles according to their density. By sampling at well-defined locations, it will thus be possible to collect a protein-enriched fraction, typically with a content compatible with that expected for a concentrate.

[0032] To analyze the protein content of the above-mentioned protein-rich materials, any method well known to those skilled in the art is usable. Preferably, the quantity of total nitrogen will be measured using the well-known Kjeldhal or Dumas methods and this quantity will be multiplied by the coefficient 6.25. This method is particularly well-known and used for vegetable proteins.

[0033] Thus, in the present invention, the expression "protein content" or "protein richness", in particular relating to a protein-rich material or a composition according to the invention, designates the quantity of nitrogen, typically measured by the Kjeldhal method, multiplied by 6.25 and expressed as % by total weight of protein-rich material or composition according to the invention.

[0034] The mixture is preferably in powder form.

[0035] Preferably, the mixture, in particular the protein-rich materials of the mixture, is characterized by a particle size characterized by a Dmode of between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns.

[0036] This particle size measurement is carried out using a MALVERN 3000 laser particle size analyzer in the dry phase (equipped with a powder module). The powder is placed in the module feed with an opening between 1 and 4 mm and a vibration frequency of 50% or 75%. The device automatically records the different sizes and returns the Particle Size Distribution (or PSD in English) as well as the Dmode, D10, D50 and D90. The Dmode is well known to those skilled in the art and consists of the average size of the largest particle population in number (majority population).

[0037] The particle size of the mixture, particularly the protein-rich materials in the mixture, plays a role in the stability and productivity of the process. A particle size that is too fine inevitably leads to problems that can sometimes be difficult to manage during the extrusion process.

[0038] It is possible to supplement pea and fava bean proteins with amino acids, other proteins such as cereal proteins or pea and fava bean albumins, in order to complete the amino acid profile. amino acids and obtain proteins whose PDCAAS (for "Protein Digestibility Corrected Amino Acid Score") and DIAAS (for "Digestible Indispensable Amino Acid Score") are increased, or even the PDCAAS equal to 1. Such an addition must be minor and not alter the protein sources thus nutritionally corrected.

[0039] In the present application, the term "pea protein / fava bean protein mass ratio" means the expression representing the quantity of pea protein protein in relation to the quantity of fava bean protein. For better understanding, this mass ratio can, for example, be calculated as follows: Considering: - Qp = Quantity of pea protein-rich material (in kg) x pea protein content (in %) of pea protein-rich material, - Qf = Quantity of fava bean protein-rich material (in kg) x fava bean protein content (in %) of the fava bean protein-rich material, So the mass ratio of pea protein to field bean protein is ((Qp / (Qp+Qf)x100) / ((Qf / Qp+Qf)x100), with (Qp / (Qp+Qf)x100) and (Qf / Qp+Qf)x100) expressed as %. In order to understand the expression of this mass ratio, here is an example of a theoretical case. If the ratio of a mixture feeding the extruder or in the final composition obtained is 60 / 40, it will be understood that the pea proteins represent 60% of the total quantity of pea and faba bean proteins in the mixture or final composition obtained, and that the faba bean proteins represent 40% of the total quantity of pea and faba bean proteins in the mixture or final composition obtained.

[0040] The person skilled in the art, depending on the protein-rich materials available to him, will be able to use this calculation to produce the mixture corresponding to the teaching of step 1 of the process according to the invention.

[0041] Preferably, the mixture of step 1) also comprises legume fibres with a dry weight ratio (total of materials rich in pea protein and materials rich in field bean protein) / legume fibres of between 70 / 30 and 95 / 5, preferably between 75 / 25 and 90 / 10, even more preferably between 80 / 20 and 90 / 10.

[0042] The term "legume fibers" means any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from legumes. Such fibers are extracted by any process well known to those skilled in the art.

[0043] The mixture comprising proteins, with or without legume fibers, used in step 1 can be prepared by mixing said protein-rich materials and optionally fibers according to the mixture prepared.

[0044] The mixture may consist essentially of legume protein-rich materials and legume fibers. The term "consisting essentially" means that the mixture may include impurities related to the manufacturing process of the protein-rich materials and fibers, such as, for example, starch. Preferably, the mixture comprises less than 10%, preferably less than 5%, of impurities, as a % by weight of the mixture.

[0045] The mixture is preferably a dry mixture, preferably comprising between 80% and 98% dry matter, preferably between 90 and 95% dry matter, in % by weight of mixture.

[0046] Preferably, the legume fiber is obtained from peas using a wet extraction process. The dehulled pea is ground into flour which is then suspended in water. The suspension thus obtained is sent to hydrocyclones in order to extract the starch. The supernatant is sent to horizontal decanters in order to obtain a legume fiber fraction. Such a process is described in patent application EP2950662. A legume fiber thus prepared contains between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, as well as between 25% and 45% of pea starch, preferably between 30% and 40%. A A commercial example of such a fiber is, for example, the Pea Fiber I50 fiber from the Roquette company.

[0047] The mixing can be carried out upstream using a dry mixer or directly as a feed to step 2. During this mixing, additives well known to those skilled in the art, such as flavorings or colorings, can be added.

[0048] In step 2, the mixture is textured, which means that the protein-rich materials and, where applicable, legume fibers will undergo thermal destructuring and reorganization according to a continuous elongation, mainly in parallel straight lines, in order to form fibers. These fibers simulate the fibers present in meat. This texturing is carried out by extrusion.

[0049] Extrusion involves forcing a product to flow through a small orifice, the die, under the action of high pressures and shear forces, thanks to the rotation of one or two Archimedean screws.

[0050] The resulting heating causes cooking and / or denaturation of the product, hence the term "extrusion cooking" used in this application, followed by expansion by evaporation of the water at the outlet of the die. This technique makes it possible to produce products that are extremely diverse in their composition, their structure (expanded and alveolar form of the product) and their functional and nutritional properties (denaturation of antinutritional or toxic factors, sterilization of food, for example). The treatment of proteins often leads to structural modifications that result in the production of products with a fibrous appearance, simulating the fibers of animal meat.

[0051] This extrusion step is carried out by extruding the dry mixture with a determined quantity of water in order to obtain at the die outlet an extrudate having a density measured according to test A described below of between 225 and 375 g / l, preferably between 250 and 350 g / l, even more preferably between 275 and 325 g / l, even more preferably 300 g / l. It is within the conventional technical knowledge of those skilled in the art of protein extrusion to know what parameters to apply, in particular the quantity of water, in order to obtain the desired density.

[0052] Test A: Density

[0053] To measure this density, we use the test A protocol, the protocol of which is described below: a. Tare of a 2-liter graduated cylinder; b. Filling the cylinder with the product to be analyzed. Preferably, we can ensure that the product fills the volume of 2 liters using small shocks on the wall of the cylinder; c. Weighing the cylinder filled with the product. A weight P in grams is obtained; d. Calculation of the density: density = (P / 2)

[0054] Step 2 is preferably a dry extrusion cooking process. In other words, step 2 is preferably carried out with quantities of mixture according to step 1 and water such that the mixture and water together have a humidity in the extruder of less than 30%.

[0055] Step 2 is preferably carried out with quantities of mixture according to step 1 and water such that the mixture and the water together have a humidity in the extruder of between 20.5% and 26%, preferably between 21% and 24%, even more preferably between 21% and 22%.

[0056] Moisture refers to the ratio of the mass of water to the total mass fed into the extruder. This moisture content of the mixture and the water in the extruder can be calculated by taking into account the dry matter content of the mixture, the flow rate of the mixture sent to the extruder, and the flow rate of water sent to the extruder. It can, for example, be calculated using the following formula: moisture (in %) = (water flow rate + water flow rate from the mixture) / (mix flow rate + water flow rate) x 100. The flow rate of water from the mixture can, for example, be calculated using the following formula: (100 - dry matter content of the mixture) x flow rate of the mixture.

[0057] Preferably, the water is introduced into a zone of the extruder downstream of the mixture injection zone, the water and the mixture being introduced upstream of the kneading zone. Preferably, the water is introduced at the conveying zone, downstream of the mixture introduction zone itself upstream of the kneading zone.

[0058] Any so-called drinking water is suitable for this purpose.

[0059] By "drinking water" is meant water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in the present invention, it will be understood that this drinking water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH between 6.5 and 9 and a TH (Hydrometric Title, or the hardness of the water, which corresponds to the measurement of the content of calcium and magnesium ions in water) greater than 15 French degrees. In other words, drinking water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium. This definition includes drinking water from the drinking network, decarbonated water, demineralized water.

[0060] Without being bound by any theory, the Applicant company believes that the humidity presented together by the mixture and the water entering the extruder is an essential parameter making it possible to obtain the composition according to the invention. The humidity values ​​will therefore potentially be 20.5; 21; 21.5; 22; 22.5; 23; 23.5; 24; 24.5; 25; 25.5; 26%.

[0061] Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder advantageously characterized by a length / diameter ratio of between 20 and 65, preferably between 40 and 60. The extruder is preferably equipped with a succession of 85-95% conveying elements, 2.5-10% shearing elements, and 2.5-10% reverse pitch elements.

[0062] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio could therefore be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65.

[0063] The different elements are the conveying elements aimed at conveying the product into the die without modifying the product, the kneading elements aimed at mixing the product and the reverse pitch elements aimed at applying a force to the product to make it progress in the opposite direction and thus cause mixing and shearing.

[0064] Preferably, the conveying elements will be placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0065] Preferably, this screw is rotated between 800 and 1150 rpm, preferably between 850 and 900 rpm.

[0066] Even more preferably, a specific energy of between 230 and 260 Wh / kg, preferably between 240 and 250 Wh / kg, is applied to the mixture, by regulating the outlet pressure in a range of between 60 and 100 bars, preferably between 70 and 90 bars.

[0067] Optional step 3 involves cutting the extruded composition using one or more knives.

[0068] The extruder outlet is called a die. It is preferably made up of orifices, preferably with a diameter of 3 mm. The extruded composition can therefore preferably be cut at the die outlet using knives, for example three expensive ones, whose rotation speed is preferably between 1500 and 2000 revolutions per minute.

[0069] If a knife is not used, the extruded composition can be naturally cut by the extrusion process used, during the ejection of the extruded protein at the extruder outlet.

[0070] The knife is preferably placed flush with the extruder outlet, preferably at a distance of between 0 and 5 mm. By "flush" we mean heard at an extremely close distance from the die located at the exit of the extruder, on the verge of touching the die but without touching it. Typically, the person skilled in the art will adjust this distance by making the knife and the die touch, then shifting it very slightly.

[0071] The last step 4 consists of drying the composition thus obtained.

[0072] The skilled person will know how to use the appropriate technology to dry the composition according to the invention from the wide range currently available. Mention may be made, without limitation and for the sole purpose of example, of air flow dryers, microwave dryers, fluidized bed dryers or vacuum dryers. He will select the right parameters, mainly time and temperature, in order to achieve the desired final dry matter.

[0073] Drying will then be carried out in order to obtain a composition of textured pea and field bean proteins according to the invention, characterized in that its dry matter is between 85% and 100%, preferably between 90% and 100%, even more preferably between 90% and 95%.

[0074] The present invention also relates to a composition comprising pea and field bean proteins capable of being obtained by the process according to the invention.

[0075] Preferably, the composition according to the invention is characterized in that its pea protein / fava bean protein mass ratio is between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 60 / 40 and 50 / 50, preferably between 57 / 43 and 53 / 47.

[0076] The density of the composition according to the invention, measured according to test A, is preferably between 200 and 400 g / l, preferably between 225 and 375 g / l, even more preferably between 250 and 350 g / l, even more preferably between 275 and 325 g / l.

[0077] The composition according to the invention is preferably characterized in that its so-called wet firmness according to a C test is between 20 kg and 30 kg, preferably between 22 kg and 28 kg.

[0078] The composition according to the invention is preferably characterized in that its so-called dry firmness according to a D test is between 100 kg and 200 kg, preferably between 120 kg and 180 kg, even more preferably between 120 kg and 160 kg.

[0079] The term "legumes" is considered here to refer to the family of dicotyledonous plants in the order Fabales. It is one of the largest families of flowering plants, third only to Orchidaceae and Asteraceae in terms of the number of species. It has approximately 765 genera comprising more than 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, faba beans, chickpeas, peanuts, lentils, alfalfa, various clovers, broad beans, carob, and licorice.

[0080] The term "pea" is here considered in its broadest sense and includes in particular all varieties of "smooth pea" and "wrinkled pea", and all mutant varieties of "smooth pea" and "wrinkled pea", regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0081] The term "pea" in the present application includes pea varieties belonging to the genus Pisum and more particularly to the species sativum and aestivum. Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0082] The term "fava bean" refers to the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family Fabaceae, subfamily Faboideae, tribe Fabeae. A distinction is made between Minor and Major varieties. In the present invention, wild varieties and those obtained by genetic engineering or varietal selection are all excellent sources.

[0083] Although protein-rich materials from legumes, particularly from field beans and peas, are particularly suitable for the design of the invention, it is nevertheless possible to achieve this with other sources of materials rich in vegetable proteins such as oat, mung bean, potato, corn or chickpea proteins. Those skilled in the art will be able to make any necessary adaptations.

[0084] By "extrusion" or "texturing" is meant in the present application any physical and / or chemical process aimed at modifying a composition comprising proteins in order to give it a specific ordered structure. In the context of the invention, the texturizing of proteins aims to give the appearance of a fiber, such as present in animal meats. As described in this description, a particularly preferred process for texturizing proteins is extrusion cooking, particularly using a twin-screw extruder.

[0085] By "pea protein / fava bean protein mass ratio" is meant in the present application the ratio described above in the present application.

[0086] The composition according to the invention is also characterized by a density (which can also be erroneously called density) of between 200 and 400 g / l, preferably between 225 and 375 g / l, even more preferably between 300 and 350 g / l.

[0087] This density can be measured according to test A described above.

[0088] The composition according to the invention is preferentially characterized in that its water retention according to test A is less than 2.50 grams of water per gram of composition, preferentially less than 2.30 grams of water per gram of composition, even more preferentially less than 2.10 grams of water per gram of composition, even more preferentially less than 2.00 grams of water per gram of composition.

[0089] Test B: Water retention capacity

[0090] In order to measure water retention capacity, we use test B, the protocol of which is described below: a. Weigh 40g of sample to be analyzed in a beaker; b. Add demineralized water at room temperature (between 15°C and 25°C, preferably 20°C + / - 1°C) until the sample is completely submerged; c. Leave in static contact for 30 minutes; d. Separate the residual water and the sample using a sieve to separate the sample and the residual water, wait approximately 5 minutes until the residual water stops flowing; d. Weigh the final weight P (in grams) of the rehydrated sample;

[0091] e. The calculation of the Water Retention Capacity, expressed in grams of water per gram of protein analyzed is as follows: Water Retention Capacity = (P - 40) / 40.

[0092] The composition according to the invention is characterized in that its so-called wet firmness according to a C test is between 20 kg and 30 kg, preferably between 22 kg and 28 kg.

[0093] Advantageously, the firmness measured with a C test is increased by at least 20%, preferably by at least 25%, even more preferably by at least 30% compared to the firmness of the compositions comprising proteins, preferably chosen between pea and field bean proteins, textured by dry extrusion available on the market.

[0094] Test C: Wet firmness

[0095] In order to measure the so-called wet firmness of the composition according to the invention, test C is used, the protocol of which is described below: a. Weigh 20g of sample to be analyzed in a beaker b. Add demineralized water at room temperature (temperature between 10°C and 20°C, preferably 20°C + / - 1°C) c. Leave in static contact for 5 minutes, placing a 250g weight on the sample to ensure that it is well immersed; d. Separate the residual water and the rehydrated sample using a sieve to separate the sample and the residual water; e. Place the rehydrated sample at the bottom of an Ottawa cell (cell in the shape of a straight plexiglass block, with a volume of 440ml) by creating a homogeneous layer of product distributed over the entire cell without overlapping or holes, this cell equipping a TA.HD plusC Texture Analyser texturometer connected to the Exponent Connect Version 7.0.4.0 software, and equipped with a force sensor ("load cell" in English) of 750kg f. Start the analysis with the following parameters: pre-test speed = 1 mm / s, test speed = 5 mm / s, post-test speed = 10 mm / s, deformation = 50%, trigger force = 509.9 g; g. The firmness value corresponds to the maximum force (expressed in kg) obtained during the analysis (3 repetitions are carried out and the arithmetic mean is calculated).

[0096] The textured pea and field bean protein composition according to the invention is preferably characterized in that its so-called dry firmness according to a D test is between 100 kg and 200 kg, preferably between 120 kg and 180 kg, even more preferably between 120 kg and 160 kg.

[0097] Test D: Dry firmness

[0098] In order to measure the so-called dry firmness of the composition according to the invention, test D is used, the protocol of which is described below: a. Weigh 20g of sample; b. Place the sample at the bottom of an Ottawa cell (cell in the shape of a straight plexiglass block, with a volume of 440ml), fitted to a TA.HD plusC Texture Analyser texturometer connected to the Exponent Connect Version 7.0.4.0 software, and equipped with a 750kg load cell; c. Start the analysis with the following parameters: pre-test speed = 1 mm / s, test speed = 5 mm / s, post-test speed = 10 mm / s, deformation = 40%, trigger force = 10g; d. The firmness value corresponds to the maximum force (expressed in kg) obtained during the analysis (preferably, 5 repetitions are carried out and the arithmetic mean is calculated).

[0099] By "demineralized water" we mean water that has undergone treatment to eliminate a certain quantity of its minerals. Preferably, its conductivity is less than 100 pS / cm, preferably less than 50 pS / cm, even more preferably between 10 and 40 pS / cm.

[0100] As indicated above, the textured soy protein compositions of the prior art are already well known and used in the food industry, in particular in meat analogues. Their firmness is considered significantly superior to that of the textured pea or fava bean proteins of the prior art, as described in the article "Soy and Pea Protein and what in the world is TVP?" published on December 26, 2018 by Eben Van Tonder. It is to the credit of the present Applicant to have worked on this subject and demonstrated that the process described in the present application makes it possible to obtain a textured pea or fava bean protein whose firmness is equivalent to that of textured soy proteins, and in fact much superior to the compositions comprising proteins, preferably chosen from pea and fava bean proteins, textured by dry extrusion available on the market.

[0101] Without wishing to be bound by a particular theory, the Applicant company believes that the increase in the firmness of the textured composition according to the invention is due to a synergy between different parameters of the process according to the invention, such as the choice of using a mixture of pea proteins and fava bean proteins in a particular pea protein / fava bean protein mass ratio, preferably with a particular humidity level in the extruder.

[0102] The composition according to the invention is preferably characterized in that its dry matter is between 85% and 100%, preferably between 90% and 100%, even more preferably between 90% and 95%.

[0103] The dry matter is measured by any method well known to those skilled in the art. Preferably, the so-called "desiccation" method is used. It consists of determining the quantity of water evaporated by heating a known quantity of a sample of known mass. Heating is continuous until the mass stabilizes, indicating that the evaporation of the water is complete. Preferably, the temperature used is 105°C.

[0104] The composition according to the invention is preferentially characterized in that its protein content expressed on total matter (including dry and liquid matter including water) is between 55% and 75%, preferentially between 60% and 70%, even more preferentially between 62.5% and 67.5%.

[0105] To analyze this protein content, any method well known to those skilled in the art can be used. Preferably, the amount of total nitrogen will be measured and this content will be multiplied by the coefficient 6.25. This method is particularly well known and used for vegetable proteins.

[0106] The present invention finally relates to the use of the composition according to the invention in industrial applications such as, for example, the human and animal food industry, industrial pharmacy or cosmetics.

[0107] The human and animal food industry means industrial confectionery (e.g. chocolate, caramel, jelly sweets), bakery products (e.g. bread, brioches, muffins), the meat and fish industry (e.g. sausages, hamburgers, fish nuggets, chicken nuggets), sauces (e.g. Bolognese, mayonnaise), milk products (e.g. cheese, plant-based milk), beverages (e.g. protein-rich drinks, powdered drinks for reconstitution).

[0108] Generally, the composition according to the invention can be used for the manufacture of food products such as a food or a beverage at a content of up to 100% by weight relative to the total dry weight of the food product, for example, in an amount of about 1% by weight to about 80% by weight relative to the total dry weight of the food or beverage. All intermediate amounts (i.e. 2%, 3%, 4%... 77%, 78%, 79% by weight relative to the total weight of the food or drink) are considered, as are all intermediate ranges based on these quantities.

[0109] Food products that may be contemplated in the context of the present invention include baked goods; baked goods (including, but not limited to, rolls, cakes, pies, pastries, and cookies); pre-made sweet baking mixes for preparing sweet baked goods; pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery products, and the like, such as fillings for fat-based creams); desserts, gelatins, and puddings;frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream - including regular ice cream, soft-serve ice cream and all other types of ice cream - and frozen non-dairy desserts such as non-dairy ice cream, sorbet and similar products); carbonated drinks (including, but not limited to, soft carbonated drinks); non-carbonated beverages (including, but not limited to, soft non-carbonated beverages such as flavored drinks), fruit juices and sweetened tea or coffee-based beverages); beverage concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid concentrates, such as freeze-dried and / or powdered preparations);yogurts (including, but not limited to, high-fat, reduced-fat, and fat-free dairy yogurts, as well as non-dairy and lactose-free yogurts and frozen equivalents of all these products); snack bars (including, but not limited to, cereal, nut, seed, and / or fruit bars); bread products (including, but not limited to, leavened and unleavened breads, leavened and unleavened breads such as soda breads, breads comprising any type of wheat flour, breads consisting of any type of non-wheat flour (such as potato, rice, and rye flour), gluten-free breads); pre-prepared bread mixes for preparing bread products; sauces, syrups, and dressings; spreads; sweetened (including, but not limited to, jellies, jams, butters, nut spreads and other spreadable preserves, preserves and the like); confectionery products (including, but not limited to, jelly beans, soft candies, hard candies, chocolates and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded breakfast cereals, flaked breakfast cereals and puffed breakfast cereals) and cereal coating compositions for preparing sweetened breakfast cereals. Other types of food and beverage products not mentioned herein but which typically include one or more nutritive sweeteners may also be contemplated within the context of the present invention.In particular, animal feed (such as pet food) is explicitly considered. It can also be used, after extrusion texturization, in camel products such as emulsified sausages or vegetable burgers. It can also be used in egg replacement formulations.

[0110] The composition according to the invention can be used as a sole source of protein, but can also be used in combination with other plant or animal proteins. The term "plant protein" refers to all proteins derived from cereals, oilseed plants, legumes and tuberous plants, as well as all proteins derived from algae and microalgae or fungi, used alone or in a mixture, chosen from the same family or from different families. In the present application, the term "cereals" refers to cultivated plants of the grass family producing edible grains, for example wheat, rye, barley, maize, sorghum or rice. Cereals are often ground into flour, but are also supplied as grains and sometimes as whole plants (fodder).In this application, the term "tubers" covers the storage organs, generally underground, which ensure the survival of plants during the winter and often their multiplication by the vegetative process. These organs are bulbous due to the accumulation of storage substances. The organs transformed into tubers. may be the root, e.g. carrot, parsnip, cassava, konjac), the rhizome (e.g. potato, Jerusalem artichoke, Japanese artichoke, sweet potato), the base of the stem (more specifically the hypocotyl, e.g. kohlrabi, celeriac), the root and hypocotyl combination (e.g. beetroot, radish). For the purposes of the present invention, the term "legumes" means any plant belonging to the family Cesalpiniaceae, the family Mimosaceae or the family Papilionaceae, and in particular: all plants belonging to the family Papilionaceae, e.g. peas, beans, soybeans, broad beans, green beans, lentils, alfalfa, clover or lupin. This definition includes in particular all the plants described in one of the tables of the article by R. Hoover et al., 1991 (Hoover R. (1991) “Composition, structure, functionality and chemical modification of legume starches: a review”, Can. J. Physiol. Pharmacol., 69, p. 79-92).Animal proteins can be, for example, egg or milk proteins, such as whey proteins, casein proteins or caseinate proteins. The pea protein composition can therefore be used in combination with one or more of these proteins or amino acids in order to improve the nutritional properties of the final product, for example to improve the PDCAAS of the protein or to provide other or modify.

[0111] More preferably, the present invention relates to the use of the composition according to the invention in the field of bakery and pastry making.

[0112] The invention will be of particular interest for making inclusions in bakery products such as muffins, cookies, cakes, bagels, pizza dough, breads and breakfast cereals.

[0113] By "inclusions" we mean particles (here of composition according to the invention) mixed with a dough before cooking. After cooking, the composition according to the invention is trapped in the final product (hence the term "inclusion") and provides both its protein content and a crispy character when consumed.

[0114] The composition according to the invention will be particularly useful for making inclusions in confectionery products such as fatty fillings (known as "fat fillings" in English), chocolates, so as to also provide protein content as well as a crunchy character.

[0115] The composition according to the invention will be particularly useful for making inclusions in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0116] The composition according to the invention will be particularly useful in the field of meat, fish, sauce and soup analogues.

[0117] A particular application concerns the use of the composition according to the invention for the manufacture of meat substitutes, in particular minced meat, but also Bolognese sauce, hamburger steak, meat for tacos and pitta, “chili sin came”.

[0118] In pizzas, the composition comprising textured legume proteins according to the invention will be of particular interest for being sprinkled on top of said pizza (“topping” in English).

[0119] In dehydrated ready meals (for example "Bolino" in Europe or "Good Dot" in India), the composition according to the invention will be used as a source of fibrous texture and protein. Thus, it is possible to obtain a product that hydrates quickly and to its core while providing an interesting chewiness.

[0120] The invention will be better understood by reading the non-limiting examples below. Examples

[0121] In the following examples we will use: NUTRALYS® F85G (from ROQUETTE) as a pea protein isolate with a solubility of over 30% at pH 7 and 20°C. Protein content = 83.9% NUTRALYS® F85M (from ROQUETTE) as pea protein isolate Protein content = 84.1% Fava bean protein concentrate (from VESTKORN) as a fava bean protein concentrate Protein content = 65%

[0122] After producing a mixture in powder form, the extruder is fed with the mixture and water.

[0123] Description of the common part of the process for producing a dry-process textured legume protein composition used for all examples

[0124] This description is general to all tests / examples. The specific features (composition, flow rates, settings, will be specified in Table 1 below)

[0125] The powder mixture is gravity fed into a ZS MAXX 27 twin-screw extruder from LEISTRITZ (L / D = 60, with 15 barrels).

[0126] The mixture in powder form is introduced with a regulated flow rate in kg / h.

[0127] A quantity of water with a regulated flow rate in kg / h is also introduced.

[0128] A water / powder mass ratio can therefore be calculated and expressed as a %.

[0129] The extrusion screw, composed of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed regulated in rpm and sends the mixture into a die. As indicated in the description, the conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the shear elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0130] This particular driving generates a machine torque expressed in % with a pressure measured in bar. The specific energy of the system is calculable (according to the classical knowledge of the person skilled in the art) and expressed in KWh / Kg.

[0131] The product is directed at the outlet towards a die consisting of a 3 mm cylindrical hole, from which the textured protein is expelled and cut using 3 27 knives rotating between 1500 and 2000 revolutions per minute placed flush with the exit of the extrusion die.

[0132] The textured protein thus produced is dried in a ventilated Thermo Scientific model UT6760 oven heated to 60°C.

[0133] The measurements of density according to Test A, water retention capacity according to Test B and firmness of the extruded protein using Test C are recorded.

[0134] Summary of the various tests carried out

[0135] Table 1 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained: SUBSTITUTION SHEET (RULE 26)

[0136] Comparing the different examples shows us: - textured proteins with low density (e.g. 1, 2 & 3) whether 100% fava, 100% pea or 50% fava / 50% pea do not have a water retention according to test B of less than 2 and do not have a firmness according to test C of more than 15. - the textured proteins with high density 100% pea & 100% fava (ex.4 & 6 respectively) also do not have a water retention according to test B of less than 2 and do not have a firmness according to test C greater than 15. - Only example 5 according to the invention (high density & 50% pea / 50% fava) makes it possible to obtain textured proteins with a water retention according to test B of less than 2, and a firmness according to test C greater than 15.

[0137] Comparison with Nutralys T70S and SIMPLE PEAS SUBSTITUTION SHEET (RULE 26)

[0138] Table 2 below allows the comparison of the compositions of extradited proteins obtained with Nutralys T70S and SIMPLE PEAS.

[0139] Nutralys T70S is a textured pea protein, marketed by the Applicant company.

[0140] SIMPLEAS MINCE is also a textured pea protein produced and marketed by the company SIMPLEAS. The results show that the textured proteins of Example 5 according to the invention have a moist firmness much superior to the proteins marketed under the names Nutralys T70S and SIMPLEAS MINCE. SUBSTITUTION SHEET (RULE 26)

Claims

Demands

1. A process for producing a textured pea and broad bean protein composition, characterized in that the process comprises the following steps 1) Supply of a mixture comprising a pea protein-rich material and a broad bean protein-rich material in relative quantities enabling the obtaining of a mass ratio of pea protein / broad bean protein of between 70 / 30 and 45 / 55, preferably between 65 / 35 and 45 / 55, preferably between 65 / 35 and 55 / 45, preferably between 63 / 37 and 58 / 42, even more preferably between 61 / 39 and 59 / 41; 2) Cooking-extrusion of said mixture with water is carried out so as to obtain at the outlet of the die an extrudate having a density measured according to test A between 225 and 375 g / l, preferably between 250 and 350 g / l, even more preferably between 275 and 325 g / l, even more preferably 300 g / l; 3) Optionally, cutting the extruded composition at the extruder outlet, consisting of an outlet die with orifices, using a knife; 4) Drying of the extruded composition.

2. A process according to claim 1 characterized in that the pea protein-rich material used for step 1) is an isolate having a protein content greater than 80% and in that the faba bean protein-rich material used for step 1 is a faba bean concentrate, having a protein content between 45% and 70%, preferably between 50% and 65%, even more preferably between 60% and 65%.

3. A process according to any one of claims 1 or 2 characterized in that the mixture is in the form of a powder, the particle size of which is preferably characterized by a Dmode between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns.

4. A process according to claims 1 to 3 characterized in that the mixture of step 1) also comprises legume fibers with a dry weight ratio of (total dry weight of pea protein-rich material and broad bean protein-rich material) / dry weight of legume fibers of between 70 / 30 and 90 / 10, preferably of between 75 / 25 and 85 / 15.

5. A process according to any one of claims 1 to 4 characterized in that the legume fibers contain between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, and between 25% and 45% of pea starch, preferably between 30% and 40%, % by total weight of legume fibers.

6. A process according to any one of claims 1 to 5 characterized in that step 2) of cooking-extrusion is carried out by adding water and the mixture in quantities enabling the moisture in the extruder to be obtained between 20.5% and 26%, preferably between 21% and 24%, even more preferably 22%.

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

8. Pea and broad bean protein composition obtainable by the process according to any one of claims 1 to 7.

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

10. Composition according to any one of claims 8 or 9 characterized in that its water retention according to test B is less than 2.50 grams per gram of composition, preferably less than 2.30 grams per gram of composition, even more preferably less than 2.10 grams per gram of composition, even more preferably less than 2.00 grams per gram of composition.

11. Composition according to any one of claims 8 to 10 characterized in that its dry matter is between 85% and 100%, preferably between 90% and 100%, even more preferably between 90% and 95%, % by total weight of composition.

12. Composition according to any one of claims 8 to 11 characterized in that its protein content is between 55% and 75%, preferably between 60% and 70%, even more preferably between 62.5% and 67.5%, in % by weight of composition.

13. Composition according to any one of claims 8 to 12 characterized in that its firmness according to a C test is between 20 Kg and 30 kg, preferably between 22 Kg and 28 Kg.

14. Composition according to any one of claims 8 to 13 characterized in that its so-called dry firmness according to a D test is between 100 Kg and 200 kg, preferably between 120 Kg and 180 Kg, even more preferably between 120 Kg and 160 Kg.

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

16. Use according to claim 15 for the manufacture of analogues of meats, fish, sauces, soups, particularly for the manufacture of meat substitutes, in particular minced meat, Bolognese sauce, hamburger steak, meat for tacos and pitta.

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