Textured plant proteins

Abstract

The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as a hydrolyzed wheat gluten protein, a method for producing same and the use thereof.

Description

Description Title: TEXTURED VEGETABLE PROTEINS STATE OF THE PRIOR ART

[0001] The present invention relates to a specific composition comprising vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, preferably from peas, as well as hydrolyzed wheat gluten, said composition having been dry-textured. The invention also relates to its manufacturing process and its use in industry, particularly food, even more particularly the meat analogue industry.

[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 numerous 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, expressed as a percentage of water in the mixture present in the extruder, is greater than a value of around 30% by weight, we usually speak of so-called "wet" cooking-extrusion and the products obtained will be intended for the production of finished products for immediate consumption, simulating animal meat, for example beef steaks or chicken nuggets. For example, patent application WO2014081285 is known, which discloses a process for extruding a mixture of proteins and fibers using a cooling die typical of wet extrusion. However, the present invention falls within the field of dry extrusion.

[0004] When the quantity of water is less than a value of around 30% by weight, we usually speak of so-called "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 so-called “dry” extrusion cooking.

[0005] Historically, the first proteins used as meat analogues were extracted from soy and wheat. These two sources quickly became and remain the main protein sources for this area of ​​applications.

[0006] For example, we know patent US8741370 B2 describing a textured vegetable protein whose protein fraction is mainly made up of wheat gluten.

[0007] We also know the article "Textured wheat and pea proteins for meat alternatives applications" (Maningat et al., 2021, DOI: 10.1002 / cche.10503). This presents different textured vegetable proteins, from pea or wheat gluten.

[0008] In these prior art documents in particular as well as in the vast majority of the literature, the use of unmodified wheat gluten, meaning that it has not been hydrolyzed, is reported.

[0009] The use of hydrolyzed wheat gluten is mentioned in the article "Feed technological and nutritional properties of hydrolyzed wheat gluten when used as a main source of protein in extruded diets for rainbow trout (Oncorhynchus mykiss)" (Storebakken et al., 2015, DOI: 10.1016 / j. aquaculture.2015.05.029). In this article, hydrolyzed wheat gluten is used to partially replace fish animal protein to produce nutritious pellets via extrusion. The article concludes that "wheat gluten hydrolyzate affected both the extrusion parameters and the physical quality of the pellets compared to the fish meal control. The properties of wheat gluten hydrolyzate were so strong that significant modifications in the extrusion process were necessary when the HWG inclusion level reached 269 g / kg."This article does not teach the combined use of hydrolyzed wheat gluten with exclusively vegetable proteins, nor its use for the production of textured vegetable proteins. If a person skilled in the art takes up this teaching, he will learn from it. that the use of hydrolyzed wheat gluten in extrusion is complicated, impactful and has no effect on the elasticity of the final product (an effect on the firmness of the pellet is reported).

[0010] It is to the Applicant's credit to have gone beyond the above prior art and to have developed a new specific dry-textured composition comprising vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, preferably from peas, as well as hydrolyzed wheat gluten, making it possible to functionalize said vegetable proteins, which is not possible with non-hydrolyzed wheat gluten, as will be demonstrated in the examples below.

[0011] The terms “textured” and “dry extruded” are interchangeable for the purposes of the present invention.

[0012] This invention will be better understood in the following chapter which aims to give a general description thereof. GENERAL DESCRIPTION OF THE PRESENT INVENTION

[0013] According to a first aspect, the present invention relates to a dry extruded composition comprising vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, more preferably pea proteins, as well as hydrolyzed wheat gluten.

[0014] Preferably, the extruded composition according to the invention is characterized by an elasticity measured by Test A of between 3.5 and 5, preferably between 4 and 5, preferably between 4.2 and 4.8, preferably between 4.4 and 4.6

[0015] Preferably, the extruded composition according to the invention is also characterized by a firmness measured by Test B of between 5 and 10, preferably between 5.5 and 9.5

[0016] Preferably, the extruded composition according to the invention is also characterized by a water retention capacity measured by Test C of between 1.5 and 3.5, preferably between 1.7 and 3.2.

[0017] Preferably, the percentage of hydrolyzed wheat gluten contained in the totality of the proteins is between 22% and 40% on a dry basis, preferably between 22% and 38%, preferably between 24% and 36%, preferably between 26% and 34%, preferably between 28% and 32%.

[0018] "Total protein" or "total protein" means all the proteins in the composition according to the first aspect, namely the vegetable proteins excluding hydrolyzed wheat gluten and hydrolyzed wheat gluten. The "dry" percentage refers to the percentage of dry matter of hydrolyzed wheat gluten relative to all the proteins in the dry composition according to the first aspect, namely the vegetable proteins excluding hydrolyzed wheat gluten and hydrolyzed wheat gluten.

[0019] Preferably, the percentage of vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, contained in the totality of the proteins is between 88% and 60% on a dry basis, preferably between 88% and 62%, preferably between 76% and 64%, preferably between 74% and 66%, preferably between 72% and 68%.

[0020] Preferably, the hydrolyzed wheat gluten is characterized by a degree of hydrolysis (DH) of 0.5% to 5%, preferably 1% to 4%, preferably 2% to 3%.

[0021] Preferably, the vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, are pea or field bean proteins, or a mixture thereof.

[0022] The total protein content within the composition according to the first aspect is between 60% and 80% by dry weight relative to the total weight of dry matter of the composition, preferably between 70% and 80% by dry weight relative to the total weight of dry matter of the composition.

[0023] Preferably, the composition according to the first aspect has a dry matter content greater than 80% by weight, preferably greater than 90% by dry weight relative to the total weight of dry matter of the composition, preferably between 90% and 100%, preferably between 95% and 98%.

[0024] Preferably, the composition comprises vegetable fibers, preferably vegetable fibers, preferably legume fibers, preferably pea fibers, in a total protein / vegetable fiber mass ratio of between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10.

[0025] According to a second aspect, the present invention also relates to a method of producing a composition according to the first aspect, said method is remarkable in that it comprises the following steps: 1) Supply of a dry powdered mixture comprising a material rich in vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, preferably from peas and a material rich in hydrolyzed wheat gluten in relative quantities allowing the production of a mixture in which the percentage of hydrolyzed wheat gluten contained in the totality of the proteins is between 22 and 40% on a dry basis, preferably between 22% and 38%, preferably between 24% and 36%, preferably between 26% and 34%, preferably between 28% and 32%. 3) Dry extrusion cooking of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 30% 4) Cutting of the extruded composition at the extruder outlet, 5) Optional drying of the composition thus obtained.

[0026] The present invention also relates to a method of producing a protein composition according to the first aspect.

[0027] Preferably, vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably Pea proteins, as well as hydrolyzed wheat gluten are isolates whose protein content on dry matter is between 60% and 90%, preferably between 70% and 85%, even more preferably between 75% and 85% by weight on the total dry matter of the composition. Protein content refers to both the content of vegetable proteins excluding hydrolyzed wheat gluten and the content of hydrolyzed wheat gluten, which in turn corresponds to proteins.

[0028] Preferably, the hydrolyzed wheat gluten protein used in step 1 is characterized by a degree of hydrolysis (DH) of 0.5% to 5%, preferably 1% to 4%, preferably 2% to 3%.

[0029] Preferably, vegetable fibers are added to the powder mixture from step 1. The vegetable fibers are preferably selected from the list of legume or potato fibers.

[0030] Preferably, the dry weight ratio of total protein / plant fiber is between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10.

[0031] Preferably, the dry weight ratio of total protein / legume fiber is between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10.

[0032] Preferably, the plant fiber optionally used 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%, % by weight of plant fibers.

[0033] Preferably, the optionally used legume fiber 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%, % by weight of legume fibers.

[0034] The dry powdered mixture comprising total protein and vegetable fibers used in step 1 may be prepared by mixing said proteins and fibers. The powder may consist essentially of vegetable proteins, hydrolyzed wheat gluten and vegetable fibers.

[0035] Preferably, the dry powdered mixture comprising legume proteins, hydrolyzed wheat gluten and legume fibers used in step 1 may be prepared by mixing said proteins and fibers. The powder may consist essentially of legume proteins, hydrolyzed wheat gluten and legume fibers.

[0036] The term "consisting essentially of" means that the powder may include impurities related to the manufacturing process of plant proteins and plant fibers, such as, for example, traces of starch. Preferably, the legume protein and fiber are chosen from field beans and peas. Peas are particularly preferred.

[0037] Preferably, the vegetable protein and fiber are chosen from legume proteins and fibers, preferably from field beans and peas. Peas are particularly preferred.

[0038] According to one embodiment, the proteins and fibers have the same botanical origin.

[0039] In another embodiment, the proteins and fibers have different botanical origins.

[0040] The present invention finally relates to the use of the composition according to the first aspect or produced according to the method according to the second aspect in industrial applications such as for example the human and animal food industry, industrial pharmacy or cosmetics.

[0041] Indeed, the present invention finally relates to the use of the composition according to the first aspect or produced according to the method according to the second aspect in a food composition, preferably intended to prepare a bakery or pastry product and / or preferably being a meat analogue, such as minced meat, steaks, chicken fillets, chicken nuggets, sausages, in a pharmaceutical composition or in a cosmetic composition.

[0042] The present invention will be better understood from the detailed description below. Brief description of the drawings

[0043] Other features, details and advantages will become apparent upon reading the detailed description below, and upon analyzing the attached drawings, in which: Fig. 1

[0044] [Fig. 1] corresponds to a photo showing in three bottles the behavior of a composition according to the invention when it is subjected to shear. Fig. 2 [Fig. 2] corresponds to a photo showing in three bottles the behavior of a prior art composition (100% pea protein) when subjected to shear. Fig. 3

[0045] [Fig. 3] corresponds to a photo showing three bottles showing the behavior of a prior art composition (70% pea protein and 30% non-hydrolyzed wheat gluten) when subjected to shear. DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0046] The present invention relates to a dry extruded composition comprising vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten.

[0047] The term "plant proteins" should be understood as any extract containing proteins from plant sources. For the purposes of the present invention, the term "plant proteins" should be read as "plant proteins excluding hydrolyzed wheat gluten". For the sake of clarification, this term excludes proteins from eggs, milk or animals and includes proteins from plants or algae. Furthermore, due to the plant origin of the proteins thus extracted, they include, de facto, other constituents, otherwise known as impurities, from this same plant source.

[0048] 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.

[0049] Preferably, the vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, are pea or field bean proteins, or a mixture thereof.

[0050] 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).

[0051] 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.

[0052] 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, both wild varieties and those obtained by genetic engineering or varietal selection are excellent sources.

[0053] Although legume proteins, particularly those from peas or fava beans, are particularly suitable for implementing the invention, it is nevertheless possible to achieve this with other sources of plant proteins such as oat, mung bean, potato, corn or chickpea proteins. Those skilled in the art will be able to make any necessary adaptations.

[0054] By "textured" 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 them 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 will be described in the remainder of this description, a particularly preferred process for texturizing proteins is extrusion cooking, particularly using a twin-screw extruder.

[0055] By "dry-textured" or "dry-texturing" is meant in the present application a texturing process, in particular by cooking-extrusion, in which the amount of water in the mixture present in the extruder represents less than 30% of the total weight of the ingredients used during the process, preferably between 1% and 30%. Typically, as detailed below, the composition of the present application is preferably prepared by cooking-extrusion by introducing a powder and water into an extruder, said powder containing proteins and optionally legume fibers, and in this context the expression "dry-textured" means that the weight of water introduced into the extruder represents less than 30% of the total weight of the ingredients used during the process, preferably between 1% and 30% of the total weight of water and powder introduced into the extruder, more preferably between 5 and 25%.

[0056] Any so-called drinking water is suitable for this purpose.

[0057] 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, will mean 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 water hardness, which corresponds to the measurement of the content of calcium and magnesium ions in water) of more 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.

[0058] Preferably, the extruded composition according to the invention is characterized by an elasticity measured by Test A of between 3.5 and 5, preferably between 4 and 5, preferably between 4.2 and 4.8, preferably between 4.4 and 4.6

[0059] Test A

[0060] The elasticity of the extruded composition is measured using test A described below: - 100 g + / - 1 g of textured composition is sieved using a sieve with a mesh size of 0.8 cm - The residue from this sieving is hydrated in water at room temperature (+ / - 15°C) and in excess quantity of water. After 5 minutes of hydration, remove the water with a sieve whose mesh is 1 mm; - The measurement is carried out using the Texturometer TAXT device from the company TA Instrument, equipped with a so-called Ottawa cell; - To limit water splashes during measurement, a piece of synthetic sponge (e.g. Spontex® or Raja® brand) fitting the shape of the Ottawa cell is cut out and then placed at the bottom of the measuring cell. - Place a layer of hydrated extruded composition at the bottom of the Ottawa measuring cell, on the sponge. Ensure a homogeneous surface to limit measurement inaccuracies (monolayer, uniform thickness, homogeneous distribution).

[0061] Define a stress using the TAXT device software using the following parameters: a force of 5 N, a strain level of 50% and a speed of 5 mm / s. -After the compression is exerted by the TAXT device, it is stopped and the compressed textured protein composition is allowed to exert pressure back on the Ottawa cell probe. The distance traveled by the Ottawa cell probe is measured until no force is measured. This distance represents the elasticity of the product according to Test A.

[0062] Preferably, the elasticity according to Test A of the composition according to the invention measured by Test A will be 3.5; 3.6; 3.7; 3.8; 3.94; 4.1; 4.2; 4.3; 4.4; 4.5; 4.6; 4.7; 4.8; 4.9 or 5 as well as all the ranges obtainable with these values.

[0063] Preferably, the extruded composition according to the invention is also characterized by a firmness measured by Test B of between 5 and 10, preferably between 5.5 and 9.5.

[0064] Test B In order to measure the firmness of the composition according to the invention, test B 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 by 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), fitted to a TA texturometer. HD plusC Texture Analyser connected to Exponent Connect Version 7.0.4.0 software, and equipped with a 50kg load cell 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, strain = 50%, trigger force = 750 kg; 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)

[0065] Preferably, the firmness according to Test B of a composition according to the invention will be 5; 5.1; 5.2; 5.3; 5.4; 5.5; 5.6; 5.7; 5.8; 5.9; 6; 6.1; 6.2; 6.3; 6.4; 6.5; 6.6; 6.7; 6.8; 6.9; 7; 7.1; 7.2; 7.3; 7.4; 7.5; 7.6; 7.7; 7.8; 7.9; 8; 8.1; 8.2; 8.3; 8.4; 8.5; 8.6; 8.7; 8.8; 8.9; 9; 9.1; 9.2; 9.3; 9.4; 9.5; 9.6; 9.7; 9.8; 9.9 or 10 as well as all the ranges obtainable with these values.

[0066] Preferably in the absence of plant fibers in the composition, the firmness according to Test B of the composition according to the invention will be between 5 and 7, preferably between 5.5 and 6.5.

[0067] Alternatively, in the presence of plant fibers in the composition, the firmness according to Test B of the composition according to the invention will be between 8 and 10, preferably between 8.5 and 9.5.

[0068] Preferably, the extruded composition according to the invention is also characterized by a water retention capacity measured by Test C of between 1.5 and 3.5, preferably between 1.7 and 3.2.

[0069] Test e

[0070] In order to measure the water retention capacity, the C test is used, 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 (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; d. Weigh the final weight P (in grams) of the rehydrated sample;

[0071] The calculation of the Water Holding Capacity, expressed in grams of water per gram of protein analyzed, is as follows: Water Retention Capacity = (P - 40) / 40.

[0072] Preferably, the water retention capacity according to Test C of a composition according to the invention will be 1.5; 1.6; 1.7; 1.8; 1.9; 2; 2.1; 2.2; 2.3; 2.4; 2.5; 2.6; 2.7; 2.8; 2.9; 3; 3.1; 3.2; 3.3; 3.4; or 3.5 as well as all the ranges obtainable with these values.

[0073] Preferably in the absence of plant fibers in the composition, the water retention according to Test C of the composition according to the invention will be between 2.5 and 3.5, preferably between 2.7 and 3.0.

[0074] Alternatively, in the presence of plant fibers in the composition, the water retention according to Test C of the composition according to the invention will be between 1.5 and 2.5, preferably between 1.7 and 2.3

[0075] Preferably, the percentage of hydrolyzed wheat gluten contained in the totality of the proteins of the composition is between 22% and 40% on a dry basis, preferably between 22% and 38%, preferably between 24% and 36%, preferably between 26% and 34%, preferably between 28% and 32%. Even more preferably, the percentage of vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, contained in the totality of the proteins is between 88% and 60% on a dry basis, preferably between 88% and 62%, preferably between 76% and 64%, preferably between 74% and 66%, preferably between 72% and 68%.

[0076] In this application, "hydrolyzed wheat gluten" is to be understood as vital wheat gluten (see its definition below), which has been hydrolyzed, which is to be understood as a reduction in the molecular weight of the proteins constituting wheat gluten. In order to hydrolyze wheat gluten, the skilled person can choose between all processes known today, including routes chemical e.g. acid, alkaline or biochemical hydrolysis e.g. proteases, peptidases.

[0077] In this application, "wheat gluten" should be understood to mean the protein fraction of wheat consisting of gliadins and glutenins. Preferably, gluten will be referred to as "vital" which should be understood to be obtained by a process which does not denature it and will therefore retain its viscoelastic properties.

[0078] In a preferred embodiment, the hydrolyzed wheat gluten is characterized by a degree of hydrolysis (DH) of 0.5% to 5%, preferably 1% to 4%, preferably 2% to 3%. The degree of hydrolysis is defined as the proportion of cleaved peptide bonds in a protein hydrolysate. The degree of hydrolysis can be readily known using well-known protocols such as o-phthaldialdehyde (OPA) or trinitrobenzenesulfonic acid (TNBS) colorimetric methods. In this application, the preferred method is OPA. Those skilled in the art may refer to the article "Improved Method for Determining Food Protein Degree of Hydrolysis" (Journal of Food Science, Volume 66, Issue 5, June 2001, Pages 642-646).

[0079] The measurement protocol to determine the degree of hydrolysis (DH) is described below.

[0080] First, the amino nitrogen content (free NH2) in the protein sample according to the invention is determined using the MEGAZYME kit (reference K-PANOPA). The protein nitrogen content (total nitrogen) of the sample is also determined. The degree of hydrolysis can then be calculated.

[0081] Determination of amino nitrogen content:

[0082] The "amino nitrogen" groups of the free amino acids in the sample react with N-acetyl-L-cysteine ​​and OPhthaldialdehyde (OPA) to form isoindole derivatives.

[0083] The amount of isoindole derivative formed during this reaction is stoichiometric with the amount of free amino nitrogen. It is the isoindole derivative that is measured by the increase in absorbance at 340 nm.

[0084] In a 100 mL beaker, place a precisely weighed test portion P* of the sample to be analyzed. This test portion will be 0.5 to 5.0 g depending on the amino nitrogen content of the sample. Approximately 50 mL of distilled water is added, homogenized, and transferred to a 100 mL volumetric flask. 5 mL of 20% sodium dodecyl sulfate (SDS) is added and the volume is made up to 100 mL with distilled water. Stir for 15 minutes with a magnetic stirrer at 1000 rpm. Solution No. 1 is prepared by dissolving one tablet from bottle 1 of the Megazyme kit in 3 mL of distilled water and stirring until completely dissolved. One tablet is required per test. Solution No. 1 is prepared extemporaneously.

[0085] A blank, a standard and a sample are prepared directly in the spectrophotometer cells under the following conditions: -blank: introduce 3.00 ml of solution no. 1 and 50 μl of distilled water -standard: introduce 3.00 ml of solution no. 1 and 50 pl from bottle 3 of the Megazyme kit -sample: introduce 3.00 ml of solution no. 1 and 50 pl of the sample preparation.

[0086] The contents of each cell are mixed and the absorbance measurement (A1) of the solutions is read after approximately 2 minutes using a spectrophotometer at 340 nm (spectrophotometer equipped with cells with a 1.0 cm optical path, capable of measuring at a wavelength of 340 nm, and checked according to the operating procedure described in the manufacturer's technical manual relating to it).

[0087] The reactions are then initiated immediately by adding 100 µl of solution no. 2, which corresponds to the OPA solution from bottle 2 of the Megazyme kit, to each spectrophotometer cuvette.

[0088] The contents of each tank are mixed and placed in the dark for approximately 20 minutes.

[0089] The absorbance measurement A2 of the blank, the standard and the sample is then read on the spectrophotometer at 340 nm.

[0090] The free amino nitrogen content, expressed as a percentage by weight relative to the weight of the product, is given by the following formula: (AAech - AAblc) x 3.15 x 14.01 x V x 100 % amino nitrogen = 6803 x 0.05 xmx 1000 AAech - AAblc) % amino nitrogen = _ „ _ mx 1000 AAech =Aech2 - Aechl AAblc =Ablc2 - Abld Aech2 = absorbance of the sample after addition of solution no. 2 Aechl = absorbance of the sample after addition of solution no. 1 Ablc2 = absorbance of the blank after addition of solution no. 2 Ablc1 = absorbance of the blank after addition of solution no. 1 V = volume of the flask m = mass of the test sample in g 6803 = extinction coefficient of the isoindole derivative at 340 nm (in L. mol 1 . cm1 ). 14.01 = molar mass of nitrogen (in g. mol -1 ) 3.15 = final volume in the tank (in mL) 0.05 = test sample in the tank (in mL)

[0091] Determination of protein nitrogen content:

[0092] The protein nitrogen content is determined according to the DUMAS method according to ISO 16634 - 2016 standard. It is expressed as a percentage by weight relative to the weight of the product.

[0093] Calculation of the degree of hydrolysis

[0094] The degree of hydrolysis (DH) is calculated with the following formula: % amino nitrogen DH = - - - - x 100 % protein nitrogen

[0095] Preferably, the composition according to the invention has a dry matter content greater than 80%, preferably greater than 90% by weight of dry matter relative to the total weight of the composition.

[0096] 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.

[0097] The total protein content of the composition according to the invention is advantageously between 60% and 80%, preferably between 70% and 80% by weight of the total dry matter of the composition. 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, typically according to the Kjeldahl method, and this content will be multiplied by the coefficient 6.25. This method is well known to those skilled in the art and commonly used to analyze the protein content of vegetable protein compositions.

[0098] The composition according to the present application may also comprise plant fibers.

[0099] Preferably, the composition comprises vegetable fibers selected from the list of legume fibers, such as pea, in a total protein / vegetable fiber mass ratio of between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10. Preferably, the composition comprises dry-textured legume proteins and fibers in the form of particles, in a total protein / legume fiber mass ratio of between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10. When the composition of the present application comprises legumes, the proteins and fibers come from the same legume or from different legumes, preferably from the same legume. In a particular embodiment, the composition of the present application comprises pea or field bean proteins and fibers.

[0100] In a preferred embodiment, the composition may also comprise potato fibers.

[0101] In addition to all the compounds previously mentioned, the composition according to the invention can of course comprise other compounds such as colorants, flavorings, amino acids or peptides (to improve nutritional quality), additives such as calcium carbonate or sodium metabisulfite.

[0102] The present invention also relates to a method of producing a composition according to the first aspect, said method being remarkable in that it comprises the following steps: 1) Supply of a dry powdered mixture comprising a material rich in vegetable proteins, preferably legumes, preferably peas and a material rich in hydrolyzed wheat gluten protein in relative quantities allowing the production of a mixture whose percentage of hydrolyzed wheat gluten contained in the totality of the proteins is between 22% and 40% on a dry basis, preferably between 22% and 38%, preferably between 24% and 36%, preferably between 26% and 34%, preferably between 28% and 32%. 2) Dry extrusion cooking of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 30% 3) Cutting of the extruded composition at the extruder outlet 4) Optional drying of the composition thus obtained.

[0103] The dry powdered mixture comprising vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, preferably from peas, as well as the hydrolyzed wheat gluten used in step 1 can be prepared by mixing said materials before introduction into the extruder. Powders can also be weighed separately and then fed together to the extruder. The powder can consist mainly or even exclusively of legume proteins and hydrolyzed gluten. Mixing consists of obtaining a dry mixture of the different constituents necessary to give a fibrous appearance to the composition during step 2 once it is mixed with water and extruded.

[0104] Preferably, the hydrolyzed wheat gluten used in step 1 has a degree of hydrolysis (DH) of 0.5% to 5%, preferably 1% to 4%, preferably 2% to 3%.

[0105] Preferably, the materials rich in vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, preferably pea proteins, as well as the materials rich in hydrolyzed wheat gluten are isolates whose total protein content on dry matter is between 60% and 90%, preferably between 70% and 85%, even more preferably between 75% and 85% by weight on the total dry matter of the composition.

[0106] To analyze this total protein content, any method well known to those skilled in the art can be used. Preferably, the amount of total nitrogen will be measured using the Kjeldahl method, which will then be multiplied by the coefficient 6.25 to obtain the amount of protein. Preferably, the dry matter of the vegetable protein, preferably legume protein, is greater than 80% by weight, preferably greater than 90% by dry weight relative to the total weight of dry matter in the composition.

[0107] Even more preferably, the vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, have 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. The measurement of this particle size is carried out using a MALVERN 3000 laser particle size analyzer in the dry phase (equipped with a powder module). The powder to be analyzed is placed in the module feed with an opening of 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 size of the largest particle population.

[0108] The particle size of the powder is beneficial for the stability and productivity of the process. A particle size that is too fine is inevitably followed by problems that are sometimes difficult to manage during the extrusion process.

[0109] Preferably, the dry powder mixture from step 1 may also contain vegetable fibers, preferably from legumes, characterized in that the powder mixture thus obtained has a dry weight ratio of total proteins / vegetable fibers, preferably from legumes, of between 70 / 30 and 90 / 10, preferably of between 85 / 15 and 90 / 10.

[0110] By "plant fibers" is meant any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from plant sources. By "legume fibers" is meant any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from legumes. Such fibers are extracted by any method well known to those skilled in the art. Preferably, the legume fibers are pea, fava bean, mung bean, chickpea fibers, or a mixture thereof. When legume fibers are used in the method according to the present application, the proteins and fibers come from the same legume or from legumes of different botanical origins, preferably come from the same legume. In a particular embodiment, the method is carried out with pea or fava bean proteins and fibers.

[0111] When using a plant fiber, it is preferably obtained from a plant, preferably from a pea, using a wet extraction process. The dehulled pea is ground into flour which is then suspended in water. The resulting suspension is sent to hydrocyclones to extract the starch. The supernatant is sent to horizontal decanters to obtain a legume fiber fraction. Such a The 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 commercial example of such a fiber is, for example, the Pea Fiber I50 fiber from the company Roquette.

[0112] The mixing of proteins and fibers (fiber / protein mixture) can be carried out upstream using a dry mixer or directly during feeding to the extruder. During this mixing, additives well known to those skilled in the art, such as flavorings or colorings, can be added.

[0113] Alternatively, the fiber / protein blend is naturally obtained by turbo-separation of legume flour. The legume seeds are cleaned, stripped of their outer fibers, and ground into flour. The flour is then turbo-separated, which involves applying an upward airflow to separate the different particles according to their density. It is possible to concentrate the protein content in flours from about 20% to more than 60%. Such flours are called "concentrates." These concentrates also contain between 10% and 20% legume fiber.

[0114] The dry mass ratio between total proteins and fibers is advantageously between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10.

[0115] Alternatively, legume fiber can be replaced by any suitable plant fiber, including potato fiber and lemon fiber.

[0116] In step 2, this dry powdered mixture will then be textured, which means that the vegetable proteins and the hydrolyzed wheat gluten will undergo thermal destructuring and reorganization in order to form a continuous elongation in parallel straight lines, simulating the fibers present in meat. Any process well known to those skilled in the art will be suitable, in particular by extrusion.

[0117] Extrusion involves forcing a product to flow through a small orifice, the die, under the action of pressure and shear forces. high, thanks to the rotation of one or two Archimedean screws. The resulting heating causes cooking and / or denaturation of the product, hence the term sometimes used "extrusion cooking", then 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 which result in the production of products with a fibrous appearance, simulating the fibers of animal meat. In the present application, the cooking-extrusion step is preferably carried out by the dry method, that is to say that the quantity of water introduced into the extruder represents less than 30% of the total weight of water and powder introduced into the extruder.In the present application, this percentage can be obtained by dividing the quantity of water introduced into the extruder by the total of the quantity of powder and water introduced into the extruder, and multiplying by 100. Preferably, the quantity of water in the mixture present in the extruder is between 1% and 30%, preferably 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%.

[0118] Any so-called potable water is suitable for this purpose. By "potable 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 potable 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, potable water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium. This definition includes drinking water, decarbonated water, and demineralized water.

[0119] Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length / diameter ratio of between 20 and 60, preferably between 20 and 45, preferably between 35 and 45, preferably 40, and equipped with a succession of 85-95% conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse pitch elements.

[0120] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio may 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. Preferably, the length / diameter ratio will be between 55 and 65, preferably between 58 and 62, even more preferably 60.

[0121] 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.

[0122] 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 with a temperature between 90°C and 150°C and finally the reverse pitch elements with temperatures between 100°C and 140°C, preferably between 100°C and 120°C. Alternatively, the conveying elements will be placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then an alternation of shearing and reverse pitch elements with temperatures respectively between 90 and 140°C.

[0123] Preferably, this screw is rotated between 900 and 1200 rpm, preferably between 900 and 1100 rpm.

[0124] Step 3 then consists of cutting the extruded composition at the extruder outlet, consisting of at least a die.

[0125] In a first variant, the cutting can be carried out naturally, that is to say by simple ejection of the extruded composition and breaking of the rod due to the ejection force and gravity.

[0126] In a second variant, the die is equipped with orifices, with a diameter of 3 mm and a knife whose rotation speed is between 600 and 1000 revolutions per minute, preferably between 700 and 900 revolutions / min, even more preferably 800 revolutions / min.

[0127] Preferably, the distance between the knife and the end of the die is adjusted in order to obtain an extruded composition whose average length is between 0.5 cm and 1.5 cm, preferably between 0.7 cm and 1.3 cm, preferably between 0.9 cm and 1.2 cm.

[0128] The knife is placed flush with the extruder outlet, preferably at a distance of between 0 and 5 mm. By "flush" is meant at a distance extremely close to the die located at the extruder outlet, at the limit of touching the die but without touching it. Conventionally, the person skilled in the art will adjust this distance by making the knife and the die touch, then by very slightly offsetting it.

[0129] The final step 4 consists of drying the resulting composition. This step is optional but preferred.

[0130] The skilled person will know how to use the appropriate technology to dry the composition according to the invention from the wide choice currently available to him. 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.

[0131] Preferably, drying will be carried out to achieve a dry matter content of between 90% and 100%, preferably between 95% and 98%.

[0132] The present invention finally relates to the use of the composition according to the first aspect in industrial applications such as for example the human and animal food industry, industrial pharmacy or cosmetics.

[0133] Another subject of the present invention is a food composition comprising an extruded composition according to the first aspect.

[0134] Another subject of the present invention is a pharmaceutical composition comprising an extruded composition according to the first aspect.

[0135] Another subject of the present invention is a cosmetic composition comprising an extruded composition according to the first aspect.

[0136] The human and animal food industry includes 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), and beverages (e.g. protein-rich drinks, powdered drinks for reconstitution).

[0137] More preferably, the present invention relates to the use of the composition according to the first aspect in the field of bakery-pastry making.

[0138] 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.

[0139] By "inclusions" we mean particles (here the dry-textured legume protein composition) mixed with a dough before cooking. After cooking, the dry-textured legume protein composition is trapped in the final product (hence the term "inclusion") and provides both its protein content and a crispy character when consumed.

[0140] The invention will be of particular interest in order to make inclusions in confectionery products such as fat fillings. French), chocolates, so as to also provide protein content and a crispy character.

[0141] The invention will be of particular interest in order to make inclusions in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0142] The invention will be of particular interest in the field of analogues of meat, fish, sauces and soups.

[0143] 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 carne".

[0144] 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).

[0145] In dehydrated ready meals (e.g. Bolino in Europe or Good Dot in India), the textured composition according to the invention will be used as an element providing fiber and protein. Thus, it is possible to obtain a product that hydrates quickly and to its core while providing an interesting chewiness.

[0146] The invention will be better understood by reading the non-limiting examples below. Examples

[0147] In the following examples we will use: - NUTRALYS® F85G (from ROQUETTE) as pea protein isolate o Protein content = 84.1% o Dry matter = 94.3% NUTRALYS® W (from ROQUETTE) as a protein isolate of hydrolyzed wheat gluten protein o Protein content = 84% o Dry matter = 92% o Degree of hydrolysis (OPA method) = 2.7% - VITEN® (from ROQUETTE) as vital wheat gluten protein. o Rich in protein = 77% o Dry matter = 92% Description of the common part of the process for producing a dry-process textured legume protein composition used for all examples

[0148] This description is general to all tests / examples. The specific features (composition, flow rates, settings, will be specified in Table 1 below)

[0149] The dry powder mix is ​​gravity fed into a LEISTRITZ ZSE 27MAXX twin-screw extruder (L / D = 60, with 15 barrels).

[0150] The mixture is introduced at a regulated flow rate in kg / h. A quantity of water regulated in kg / h is also introduced. A water / powder mass ratio can therefore be calculated and expressed in %.

[0151] 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 kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0152] This particular driving generates a machine torque expressed in % with a pressure measured in bars. The specific energy of the system is calculable (according to the classical knowledge of the person skilled in the art) and expressed in Wh / Kg.

[0153] 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 knives placed flush with the outlet of the extrusion die.

[0154] The textured / extruded composition thus produced is dried in a Thermo Scientific model UT6760 ventilated oven heated to 60°C.

[0155] The elasticity of the extruded composition is measured using test A described in paragraphs 60 to 62 of this application.

[0156] Fibration (formation of protein fibers similar to the muscle fibers of animal meat) is also evaluated visually (protocol: hydration for 30 min in drinking water at room temperature, sieving to remove the water and manually dilacerating the sample by observing the formation or not of fibers similar to those observed on, for example, cooked chicken): +++ excellent fibration / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / -- poor fibration / — no fibration Finally, the density is evaluated using the protocol described below: a. Tare of a 2-liter graduated cylinder; b. Filling the cylinder with the product to be analyzed. Preferably, it is possible to 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;

[0157] d. Calculation of density: density = (P / 2) Example 1: Impact of the percentage and degree of hydrolysis of hydrolyzed wheat gluten isolate

[0158] Table 1 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained. 159] In order to clarify the data presented in the previous Table: - The parameters of powder flow rate, water flow rate, screw speed are applied in a similar manner in order to make the tests comparable. - The torque, pressure and specific energy parameters are recorded and are consistent with the parameters cited in the previous paragraph. in other words, the variations are a consequence of testing and not controlled - The cutting speed of the knife is applied and varies in order to obtain particles with a size of approximately 1 cm. These variations are explained by the need to obtain particles of similar size.

[0160] Comparing the different examples shows us: - the textured compositions based on conventional peas according to the prior art (Ex. 1) have an elasticity according to test A of less than 4 - Using Nutralys® W (hydrolyzed gluten) as a replacement for F85G at a rate of 45% (Ex. 4) increases elasticity to more than 4, but fiberization no longer occurs correctly. The hydrolyzed structure of the gluten protein is probably no longer sufficient to ensure fiberization. - By replacing 30% of the F85G with Nutralys® W (Ex. 2), the fibration is very good while surprisingly and unexpectedly retaining an elasticity greater than 4. - By replacing only 20% of F85G with Nutralys® W (Ex. 3), the increase in elasticity to a level higher than 4 is not guaranteed.

[0161] We can therefore see that the product according to the invention makes it possible to obtain good fibration but above all an elasticity never before achieved in commercial products. Example 2: Impact of the presence of plant fibers

[0162] Table 2 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained.

[0163] To clarify the data presented in the previous table: - The parameters of powder flow, water flow, screw speed are applied in a similar way in order to make the tests comparable. - The parameters of torque, pressure, specific energy are recorded and are consistent with the parameters mentioned in the previous paragraph. In other words, the variations are a consequence of the tests and not controlled. The cutting speed of the knife is applied and varies in order to obtain particles with a size of approximately 1 cm. These variations are explained by the need to obtain particles of similar size.

[0164] Comparison of the different examples shows us that the presence of vegetable fibers in the extruded composition comprising hydrolyzed wheat gluten (see examples 7 and 7bis) retains its elasticity as presented in example 2 but it makes it possible to obtain at the same time a water retention capacity and a firmness respectively lower and higher. This result is surprising because a firmer extruded composition retaining less water should be less elastic, which is not the case here. With this variant of the invention, the person skilled in the art has in his possession an elastic and firm composition, retaining only little water.

[0165] Example 3: Shear strength:

[0166] This part aims to explore the capacity of the composition according to the invention using a new test called “Shear resistance”. Its protocol is described below:

[0167] Preparation of particles: - 200 g + / - 1 g of textured protein compositions are hydrated in water at room temperature in excess. Every 5 minutes, mix with a spoon to ensure homogeneous hydration of all TVPs. After 30 minutes, remove the water with a strainer (approximately 1 mm mesh). - Set aside 60 g of hydrated TVP in water at room temperature. Fill a Kenwood FDM30 with hydrated TVP to a volume of approximately 1.5 L. Cut the hydrated TVP in the Kenwood with a kneading blade at speed 1 for 45 s. Homogenize the particle mixture and set aside 60 g of this first cut in water at room temperature. - Cut the rest of the particle mixture under similar conditions for 105 s. Homogenize the particle mixture and set aside 60 g of this second cut in water at room temperature. - With the sieved, wash the three types of products, complete hydrated TVP, cut 45s and cut 105 + 45s for one minute each and put 10 g in TP 35.

[0168] The aim of this protocol is therefore: - To rehydrate textured protein compositions under similar conditions - To impose a similar shear on them for 45s and 150s - To observe and compare the number of particles generated during shearing

[0169] The photos in Fig. 1 show the compositions according to the invention after carrying out the protocol explained above.

[0170] The photos in Fig. 2 and 3 show the results of previous art consisting of dry extruded compositions composed of a mixture of 70% pea protein and 30% non-hydrolyzed wheat gluten (example 5) and 100% pea protein (example 1).

[0171] It can be clearly seen that the size of the particles constituting the extruded composition according to the invention is almost invariant between T0 (left pot), T45s (middle pot) and T105s (right pot). Conversely, the compositions extruded according to the prior art (Fig. 2 and Fig. 3) see the size of their particles decrease. It can therefore be seen that they are less resistant to shear.

[0172] The person skilled in the art can thus clearly see that the behavior of the compositions according to the invention is atypical in the sense that despite the significant shearing times sometimes required in the food industry, the size of the particles is reduced only slightly.

[0173] Example 4: Performance evaluation in a minced steak recipe

[0174] Table 3 below summarizes the different ingredients needed for this recipe:

[0175] The recipe for making ground steak with these ingredients is as follows:

[0176] Production of 2000g of methylcellulose emulsion - Disperse the methylcellulose in the sunflower oil - Add the first quantity of Demineralized Water 1 in a Kenwood bowl, stirring with a paddle K, for 30 seconds and at maximum speed - Collect the emulsion from the edges of the bowl with a spatula and place it back at the bottom of the bowl. - Add the second quantity of Demineralized Water 2 into the Kenwood bowl, stirring with a paddle K, for 30 seconds and at maximum speed - Collect the emulsion from the edges of the bowl with a spatula and place it back at the bottom of the bowl. - Shake one last time for 60 seconds with pale K and at maximum speed - Store the emulsion for at least 15 minutes in the refrigerator (around 5°C)

[0177] Production of 900g of hydrated protein composition - Place the amount of extruded protein composition in a container with the amount of water - Moisturize for 30 min

[0178] Production of 1500g of minced steak - Place 900g of hydrated protein composition with 600g of methylcellulose emulsion - Mix with a K paddle, at speed 1 for 4 min - Form 30g balls with the resulting dough, then form a minced steak shape by hand - Cook in the steam oven for 6 minutes at 180°C at 50% humidity - Vacuum pack immediately then freeze - To enjoy, reheat in the oven for 15 min at 180°C, turning the minced steaks halfway through cooking.

[0179] The firmness of the ground steak is measured after thawing and after reheating, using the following protocol: - Firmness is assessed by measuring the mechanical resistance (measured in grams) to mechanical penetration of a penetrator, using a TA-XT penetrometer - The probe used for minced steaks after defrosting is P / 0.5S (12.66mm diameter) - the parameters used are: Pre-test speed = 1 mm / s / Test speed = 1 mm / s / Post-test speed = 10 mm / s / Deformation = 50% - The probe used for minced steaks after cooking is TA-045 (1.5 mm thick and 10 mm wide) - the parameters used are: Pre-test speed = 2 mm / s / Test speed = 10 mm / s / Post-test speed = 10 mm / s / Deformation = 75% - in both cases (after defrosting and after reheating), 5 measurements are taken with 5 different minced steaks. An average of the maximum values ​​expressed in grams is taken

[0180] Table 4 summarizes the values ​​obtained

[0181] It is noted that a minced steak made with the extruded composition according to the invention allows for obtaining a firmness after cooking twice as high as with an extruded composition of the prior art (example 1, 100% peas).

[0182] The elasticity of the ground steak is measured after cooking. - The elasticity of the TVP in the minced steak is measured by making the ratio between the force measured by the TAXT after 30 seconds at 90% compression and 0 seconds at 90% compression - The probe used is a disc called P100 (10 cm in diameter) - The parameters used are: Pre-test speed = 2mm / s, Test speed = 1mm / s, Post-test speed = 10mm / s, Deformation = 90% and a compression time of 30 seconds - 5 measurements are taken to obtain an average

[0183] Table 5 summarizes the values ​​obtained

[0184] It is noted that the minced steak made with the extruded composition according to the invention is, after cooking, approximately 1.5 times more elastic than with an extruded composition of the prior art (example 1, 100% peas).

Claims

Claims

1. Dry extruded composition comprising vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten.

2. Composition according to claim 1 characterized by an elasticity measured by Test A of between 3.5 and 5, preferably between 4 and 5, preferably between 4.2 and 4.8, preferably between 4.4 and 4.

6.

3. Composition according to claims 1 or 2 characterized by a firmness measured by Test B of between 5 and 10, preferably between 5.5 and 9.

5.

4. Composition according to claims 1 to 3 characterized by a water retention capacity measured by Test C of between 1.5 and 3.5, preferably between 1.7 and 3.

2.

5. Composition according to claim 1 to 4 characterized in that the percentage of hydrolyzed wheat gluten contained in the totality of the proteins is between 22% and 40% on a dry basis, preferably between 22% and 38%, preferably between 24% and 36%, preferably between 26% and 34%, preferably between 28% and 32%.

6. Composition according to one of claims 1 to 5 characterized in that the percentage of vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, contained in the totality of the proteins is between 88% and 60% on a dry basis, preferably between 88% and 62%, preferably between 76% and 64%, preferably between 74% and 66%, preferably between 72% and 68%.

7. Composition according to one of claims 1 to 6, characterized in that the hydrolyzed wheat gluten is characterized by a degree of hydrolysis (DH) of 0.5% to 5%, preferably 1% to 4%, preferably 2% to 3%. CORRECTED SHEET (RULE 91) ISA / EP

8. Composition according to one of claims 1 to 7, characterized in that the total protein content within the composition is between 60% and 80% by dry weight relative to the total weight of dry matter in the composition, preferably between 70% and 80% by dry weight relative to the total weight of dry matter in the composition.

9. Composition according to one of claims 1 to 8, characterized in that it has a dry matter content greater than 80% by dry weight relative to the total weight of dry matter of the composition, preferably greater than 90% by weight, preferably between 90% and 100%, preferably between 95% and 98%.

10. Composition according to one of claims 1 to 9, characterized in that it comprises vegetable fibers, preferably legume fibers, preferably pea fibers, in a total protein / vegetable fiber mass ratio of between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10.

11. Process for producing a composition according to one of claims 1 to 10, characterized in that the process comprises the following steps: 1) Supply of a dry powdered mixture comprising a material rich in vegetable proteins excluding hydrolyzed wheat gluten, preferably from legumes, preferably from peas and a material rich in hydrolyzed wheat gluten in relative quantities allowing the production of a mixture in which the percentage of hydrolyzed wheat gluten contained in the totality of the proteins is between 22% and 40% on a dry basis, preferably between 22% and 38%, preferably between 24% and 36%, preferably between 26% and 34%, preferably between 28% and 32%. 2) Dry extrusion cooking of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 30% 3) Section of the extruded composition at the extruder outlet, preferably consisting of an outlet die with orifices CORRECTED SHEET (RULE 91) ISA / EP 4) Optional drying of the composition thus obtained.

12. Process according to claim 11 characterized in that the hydrolyzed wheat gluten used in step 1 has a degree of hydrolysis (DH) of 0.5% to 5%, preferably 1% to 4%, preferably 2% to 3%.

13. Method according to one of claims 1 1 or 12 characterized in that the vegetable proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten are isolates whose protein content on dry matter is between 60% and 90%, preferably between 70% and 85%, even more preferably between 75% and 85% by weight on the total dry matter of the composition.

14. Method according to one of claims 11 to 13, characterized in that the dry powdered mixture of step 1 also contains vegetable fibers, preferably from legumes, with a dry weight ratio of total proteins / vegetable fibers, preferably from legumes, of between 70 / 30 and 90 / 10, preferably between 85 / 15 and 90 / 10.

15. Use of the composition according to one of claims 1 to 10 or produced according to one of the methods of claims 11 to 14, in a composition chosen from a food composition, a pharmaceutical composition or a cosmetic composition.

16. Use of the composition according to one of claims 1 to 10 or produced according to one of the methods of claims 11 to 14, in a food composition being a meat analogue, such as minced meat, steaks, chicken fillets, chicken nuggets, sausages.

17. Use of the composition according to one of claims 1 to 10 or produced according to one of the methods of claims 11 to 14, in a food composition intended for preparing a bakery or pastry product. CORRECTED SHEET (RULE 91) ISA / EP

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