Binder composition for meat substitute

Abstract

The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of meat substitutes.

Description

Description Title: BINDING COMPOSITION FOR MEAT ANALOGUE Technical field

[0001] The invention relates to the food field, meat analogues and in particular to so-called binder compounds used in these applications. Prior art

[0002] Meat and its derivatives consist mainly of muscle tissue taken post-mortem from animals raised for the purpose of this production.

[0003] For many years, humans have been developing alternatives to meat aimed at limiting or even eliminating the use of these muscle tissues, by developing a new class of food products called meat analogues.

[0004] These meat analogues are made up of several ingredients, mainly textured vegetable proteins (aimed at reproducing the fibrousness of meat), colorings and flavorings (aimed at reproducing the taste and smell of meat), lipids, and many other compounds.

[0005] In order to make the entire mixture of these compounds cohesive, it is essential to use what is commonly called in the field a binder. The choice of this binder is essential because it must make it cohesive without hardening the resulting analogue. It must also be easy to use from an industrial point of view, contribute with all the other compounds to a texture rendering as close as possible to meat, be neutral from an organoleptic point of view and not be toxic.

[0006] Historically, the food industry has developed the use and continues to use egg albumin, more commonly known as "egg white." While this solution is functional, it is unfortunate for some customers wishing to avoid any animal products from using egg albumin in meat analogues.

[0007] The industry has since developed an alternative use for methylcellulose. Methylcellulose is a cellulose derivative where methyl groups (-CH3) replace the naturally occurring hydroxyls at the C-2, C-3, and / or C-6 positions of the anhydrous D-glucose cellulose units. Methylcellulose is produced by alkaline treatment followed by a chemical reaction with a methylating agent such as chloromethane, iodomethane, or dimethyl sulfate. While this compound also works perfectly, it is understandable that using a non-natural compound obtained through chemical reactions may not satisfy some customers.

[0008] Other solutions also exist, such as the use of plant fibers and flours, emulsified with lipids, described in patent application WO2022 / 112315. However, this solution remains complex to implement.

[0009] It is still important for the food industry to have a binder for meat analogues that is as easy to use as possible, inexpensive, and made up of a limited number of compounds. General description

[0010] The invention is embodied firstly as a composition comprising a mixture of vegetable proteins, preferably legumes, and pea starch characterized in that the mass ratio of legume proteins / pea starch is from 1 / 1.5 to 1 / 4, preferably from 1 / 1.5 to 1 / 2, even more preferably from 1 / 1.5 to 1 / 1.7.

[0011] Preferably, the starch content in the composition expressed as a percentage of the total dry matter is between 60% and 80%, preferably between 60% and 67%, even more preferably between 60% and 63%.

[0012] Preferably, the composition according to the invention consists of a mixture of vegetable proteins, preferably legumes, and pea starch characterized in that the mass ratio of legume proteins / starch of peas is 1 / 1.5 to 1 / 4, preferably 1 / 1.5 to 1 / 2, even more preferably 1 / 1.5 to 1 / 1.7.

[0013] Preferably, the mixture of vegetable proteins, preferably legumes, and pea starch also contains potato starch in a potato starch / pea starch mass ratio ranging from 1.5 to 2.0, preferably from 1.6 to 1.9, preferably from 1.7 to 1.9.

[0014] The invention is also embodied as the process for obtaining a composition according to the invention, characterized in that it comprises the following steps: a. Provision of vegetable proteins and pea starch b. Optionally provision of potato starch c. Mixing of the compounds obtained during step a) and optionally step b) d. Optionally final shaping of the mixture obtained during step c)

[0015] The invention is finally embodied as the use of the composition according to the invention or obtained according to the process of the invention for use in industrial fields, in particular food, nutraceutical and pharmaceutical. Detailed description

[0016] The invention is embodied firstly as a composition comprising a mixture of vegetable proteins, preferably legumes, and pea starch characterized in that the mass ratio of legume proteins / pea starch is from 1 / 1.5 to 1 / 4, preferably from 1 / 1.5 to 1 / 2, even more preferably from 1 / 1.5 to 1 / 1.7.

[0017] Preferably, the starch content in the composition expressed as a percentage of the total dry matter is between 60% and 80%, preferably between 60% and 67%, even more preferably between 60% and 63%.

[0018] To specify this method, the starch content in the composition expressed as a percentage of the total dry matter may be 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79% or 80%, as well as all the ranges formed by these values.

[0019] Preferably, the composition according to the invention consists of a mixture of vegetable proteins, preferably legumes, and pea starch characterized in that the mass ratio of legume proteins / pea starch is from 1 / 1.5 to 1 / 4, preferably from 1 / 1.5 to 1 / 2, even more preferably from 1 / 1.5 to 1 / 1.7.

[0020] The term "plant proteins" should be understood as any extract or composition containing proteins from plant sources. For the sake of clarity, this term excludes proteins from eggs, milk, or animals, and includes proteins from plants or algae.

[0021] The term "legumes" is considered here as the family of dicotyledonous plants belonging to the family Fabaceae or Leguminosae belonging to the order Fabales. It is one of the largest families of flowering plants, third after Orchidaceae and Asteraceae in number of species. It has about 765 genera grouping 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, licorice. This definition includes in particular all the plants described in any of the tables contained in the article by R. HOOVER et al. entitled “Composition, structure, functionality and chemical modification of vegetable stars: a review” (Can. J. Physiol. Pharmacol. 1991, 69 pp. 79-92).

[0022] Preferably, the vegetable proteins, preferably legume proteins, are pea proteins, field bean proteins, or a mixture thereof. Even more preferably, the vegetable protein is a pea protein.

[0023] The term "pea" being considered here in its broadest sense and including in particular all varieties of "smooth pea" and "wrinkled pea", and all mutant varieties of "smooth pea" and of “wrinkled pea” and this, whatever the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0024] 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.

[0025] 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.

[0026] Although legume proteins, particularly those from peas or fava beans, are particularly suitable for the design of the invention, it is nevertheless possible to achieve this with other sources of plant proteins such as oat, mung bean, potato, corn, sunflower, hemp or chickpea proteins. Those skilled in the art will be able to make any necessary adaptations.

[0027] Preferably, the protein content of the vegetable proteins, in particular from legumes, and more particularly from peas or field beans, included in the composition according to the invention is advantageously between 60% and 90%, preferably between 70% and 88%, even more preferably between 80% and 88% by weight of the total dry matter. 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.

[0028] Preferably, the legume proteins, in particular those derived from peas or field beans, included in the composition according to the invention are native, which must be understood as not having been subjected to chemical or enzymatic hydrolysis. A slight hydrolysis may however be accepted, and will even result in an organoleptic improvement. The degree of such hydrolysis will be between 0% and 15%, preferably between 2% and 13%, preferably between 3% and 10%, even more preferably between 4% and 8%.

[0029] In the present application, the term "starch" will be understood to mean the mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by α (1-4) bonds and α (1-6) bonds which are the origin of branches in the structure of the molecule.

[0030] These two homopolymers differ in their degree of branching and degree of polymerization. Amylose is slightly branched with short branches and has a molecular mass between 10,000 and 1,000,000 Daltons. The molecule is formed from 600 to 1,000 glucose molecules. Amylopectin is a branched molecule with long branches every 24 to 30 glucose units, via α(1-6) bonds. Its molecular mass ranges from 1,000,000 to 100,000,000 Daltons and its branching level is around 5%. The total chain can have 10,000 to 100,000 glucose units. The ratio of amylose to amylopectin depends on the botanical source of the starch.

[0031] Starch is stored in reserve organs and tissues in a granular state, i.e. in the form of semi-crystalline granules. This semi-crystalline state is mainly due to amylopectin macromolecules.

[0032] In their native state, starch grains have a crystallinity rate ranging from 15 to 45% by weight, which essentially depends on the botanical origin and the process used for their extraction. Granular starch, placed under polarized light, then presents a characteristic black cross under microscopy, called a "Maltese cross". This phenomenon of positive birefringence is due to the semi-crystalline organization of the granules: the average orientation of the polymer chains is radial.

[0033] For a more detailed description of granular starch, please refer to Chapter II entitled "Structure and morphology of the starch grain" by S. Perez, in the work "Initiation to macromolecular chemistry and physicochemistry", First Edition, 2000, Volume 13, pages 41 to 86, French Group for the Study and Application of Polymers.

[0034] Dry starch contains a water content that varies from 12 to 20% by weight depending on the botanical origin. This water content obviously depends on the residual humidity of the medium (for a Water Activity (aw) = 1, the starch can fix up to 0.5 g of water per gram of starch).

[0035] Heating a starch suspension with excess water to temperatures above 50°C causes irreversible swelling of the grains and leads to their dispersion and then to their solubilization.

[0036] It is these properties in particular which give starch its interesting technological properties.

[0037] For a given temperature range called the "gelatinization range", the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).

[0038] All the grains will be swollen to the maximum over a temperature range of around 5 to 10°C. We obtain a paste composed of swollen grains which constitute the dispersed phase and molecules (mainly amylose) which thicken the continuous aqueous phase.

[0039] The rheological properties of starch depend on the relative proportion of these two phases and the swelling volume of the grains. The gelatinization range varies depending on the botanical origin of the starch.

[0040] Maximum viscosity is achieved when the starch paste contains a large number of highly swollen grains. As heating continues, the grains will burst and the material will disperse throughout the medium; however, solubilization will only occur at temperatures above 100°C.

[0041] Amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and it is necessary temperatures above 90°C to obtain total swelling of the grains (case of amylomais complexed with lipids).

[0042] The disappearance of grains and the solubilization of macromolecules lead to a decrease in viscosity.

[0043] Lowering the temperature (by cooling) of the starch paste causes insolubilization of the macromolecules and phase separation due to the incompatibility between amylose and amylopectin, then crystallization of these macromolecules occurs.

[0044] This phenomenon is known as retrogradation.

[0045] When a starch contains amylose, it is this first molecule that will undergo retrogradation.

[0046] It will consist of the formation of double helices and the association of the latter to form “crystals” (type B) which will give, via junction zones, a three-dimensional network.

[0047] This network is formed very quickly, within a few hours. During the development of this network, the association of the double helices with each other via hydrogen bridge bonds, displaces the water molecules associated with the helices and causes significant syneresis.

[0048] Preferably, the starch used according to the invention is a legume starch and more particularly pea starch. Indeed, pea seeds are known for their high starch content (between 55 and 70% by weight of dry matter) and for their low glycemic index (Ratnayake et al., 2002, Pea starch, composition, structure and properties - A review, in Starch / Starke, 54, 217-234).

[0049] By "legume starch" is meant any composition extracted, in any way whatsoever, from a legume and in particular from a papilionaceae, and whose starch content is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition. Advantageously, this starch content is greater than 90% by weight (dry / dry). It may in particular be greater than 95% by weight, including greater than 98% by weight. Thus, the amylose content of the starch is between 25% and 45%, preferably around 35% by total weight of starch.

[0050] By "native" starch we mean a starch that has not undergone any chemical or physical modification.

[0051] By "pregelatinized" starch or "pre-gel" starch, we mean a starch that has been cooked and then dried in a starch factory on a drying drum or in an extruder, making the starch soluble in cold water.

[0052] Pre-gelatinization of starch is an operation well known to the person skilled in the art in which cooking is carried out at a temperature below the gelatinization temperature of the starch.

[0053] Pre-gelatinized starches can be obtained by hydrothermal gelatinization type treatment of native starches or modified starches, in particular by steam cooking, jet-cooking, drum cooking or kneading.

[0054] Such starches generally have a solubility in demineralized water at 20°C greater than 5% by weight and more generally between 10% and 100%, and a degree of crystallinity of the starch less than 15% (in A_RX diffraction intensity), generally less than 5%, and most often less than 1%, or even zero.

[0055] To measure solubility: Place 5 g of product in 100 ml of distilled water in a 200 ml beaker. Stir at room temperature for 15 minutes. Centrifuge for 10 minutes at 4000 rpm. If there is no deposit, there is complete solubility.

[0056] The degree of crystallinity is measured by X-ray diffraction, as described in US Patent 5,362,777 (column 9, lines 8-24).

[0057] By way of example, we can cite the products manufactured and marketed by the Applicant under the PREGEFLO® brand, and more particularly as used in the present example: - PREGEFLO® L100 G, prepared from pea starch, with a large particle size; i.e., according to German standard DIN 66145: 1976-04, having a value of "n" between 1.6 and 2, preferably of the order of 1.8, and a value of "d'" between 900 and 1000 pm, preferably of the order of 900 pm. - PREGEFLO® L100 F, prepared from pea starch, of fine particle size, obtained by grinding PREGEFLO® L100G so as to present, according to the German standard DIN 66145:1976-04, a value of "n" between 1.2 and 1.8, and a value of "d'" between 100 and 120 pm. - PREGEFLO® P100 G, prepared from potato starch, with the same particle size as PREGEFLO® L100 G used in the present invention.

[0058] According to the invention, the term "modified starch" means any starch that has undergone chemical and / or enzymatic modifications. Preferably, it means any starch that has been chemically treated to obtain specific properties, such as acetylated, oxidized, hydroxypropylated or phosphate crosslinked starches. Even more preferably, the starch is crosslinked.

[0059] Preferably, the pea starch is native, pregelatinized or crosslinked.

[0060] To specify the ratio of legume protein to pea starch, this could be 1 / 1.5; 1 / 1.6; 1 / 1.7; 1 / 1.8; 1 / 1.9 1 / 2; 1 / 2.1; 1 / 2.2; 1 / 2.3; 1 / 2.4; 1 / 2.5; 1 / 2.6; 1 / 2.7; 1 / 2.8; 1 / 2.9; 1 / 3; 1 / 3.1; 1 / 3.2; 1 / 3.4; 1 / 3.5; 1 / 3.6; 1 / 3.7; 1 / 3.8; 1 / 3.9; or 1 / 4.

[0061] Preferably, the mixture of vegetable proteins, preferably legumes, and pea starch also contains potato starch in a potato starch / pea starch mass ratio ranging from 1.5 to 2.0, preferably from 1.6 to 1.9, preferably from 1.7 to 1.9.

[0062] According to the invention, the term "potato" means the tubers produced by the species Solanum tuberosum, belonging to the Solanaceae family. The starch produced by the potato is commonly called "starch".

[0063] The potato starch according to the invention is essentially or even exclusively native. It is possible to substitute between 10% and 30%, preferably 15% and 25%, preferably 20% of native potato starch with pregelatinized potato starch.

[0064] Preferably, the dry matter content of the composition according to the invention varies from 90% to 100%, preferably from 92% to 98%, preferably from 94% to 99%, even more preferably from 95% to 98% by weight relative to the total weight of the composition.

[0065] Preferably, other compounds can be added, such as natural stabilizers, colorants, and flavorings.

[0066] The invention is also embodied as the process for obtaining a composition described in the preceding paragraph, characterized in that it comprises the following steps: a. Provision of vegetable proteins and pea starch b. Optionally provision of potato starch c. Mixing of the compounds obtained during step a) and optionally step b) d. Optionally final shaping of the mixture obtained during step c)

[0067] Preferably, the protein and starch powders are made available in powder form, separately, during step a, optionally potato starch is also made available in powder form during step b), then the powders are mixed in dry form during step c). After mixing, it is also possible to add an aqueous solvent, apply stirring to homogenize, and finally dry during step d). The mixtures obtained are then stored and integrated into the final recipe.

[0068] The powders used in step a cannot be reduced to simply providing a vegetable, legume or pea flour. Indeed, as will be demonstrated in the example section, vegetable seed flour, particularly pea flour, does not achieve the performance of the composition according to the invention.

[0069] Alternatively, the protein and starch powders are made available in liquid form separately in step a), optionally potato starch is also made available in powder or liquid form in step b), and then the whole is mixed in step c). After mixing, it is also possible to dry in step d), although the mixture can be directly used without a drying step.

[0070] The optional final shaping step d) may consist, for example, of sterilization, heating, drying, packaging in a barrel or bag.

[0071] Preferably, in the context of preparing a meat analogue, the composition obtained in step c) or step d) can be added directly with other ingredients necessary to produce the desired meat analogue. In other words, the binder alternative according to the invention can be used directly in combination with the other ingredients to produce the meat analogue.

[0072] These ingredients include, but are not limited to, proteins such as isolates, concentrates and / or textured proteins, lipids, colorants and salts.

[0073] The invention is finally embodied as the use of the composition according to the invention or obtained according to the process of the invention in industrial fields, in particular in the human or animal food industry, the nutraceutical and pharmaceutical industries.

[0074] The invention will be of particular interest in the field of manufacturing sauces, soups, meat analogues, or fish analogues.

[0075] A particular application relates to the use of the composition according to the invention for the manufacture of meat analogues, in particular minced meat, but also the manufacture of Bolognese sauce containing a meat analogue, steak analogue for hamburger, meat analogue for tacos and pitta, or "chili sin came".

[0076] In pizzas, the composition according to the invention will be of particular interest for being sprinkled on top of said pizza (“topping” in English).

[0077] The human and animal food industry means industrial confectionery (e.g. chocolate, caramel, jelly sweets), the bakery and pastry products industry (e.g. bread, brioches, muffins), the beverage industry (e.g. protein-rich drinks, powdered drinks for reconstitution), the industry producing analogues in which all or part of the animal proteins are replaced by vegetable proteins, in particular the meat analogue or fish analogue industry (e.g. sausages, hamburgers, fish nuggets, chicken nuggets), the sauce industry (e.g. Bolognese, mayonnaise), the milk analogue industry (e.g. cheese, vegetable cheese, vegetable milk-like drink),

[0078] More preferably, the present invention relates to the use of the composition according to the invention in the field of bakery and pastry making.

[0079] 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.

[0080] By "inclusions" we mean particles (here the 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.

[0081] The invention will be of particular interest in order to make inclusions in confectionery products such as "fat fillings", chocolates, so as to also provide protein content as well as a crunchy character.

[0082] The invention will be of particular interest in order to make inclusions in alternative products to dairy products such as cheese, yogurt, ice cream or beverage analogues.

[0083] The invention will be better understood by reading the non-limiting examples below. Examples

[0084] The compounds used in the following examples are: - NUTRALYS® F85F (pea protein isolate produced by Roquette, protein content 84% on dry matter, degree of hydrolysis with the method using o-phthaldialdehyde, better known by the acronym OPA method of 4.5%) - NUTRALYS® S85plus (pea protein isolate produced by Roquette, protein content of 86% on dry matter, degree of OPA hydrolysis of 7%) - Pea Starch N-735 (native pea starch produced by the Roquette company) - PREGEFLO L100G (native pregelatinized starch from peas produced by the Roquette company)

[0085] Example 1: impact of the protein / starch ratio on the performance of the binder according to the invention usable as an alternative to egg albumin and / or methylcellulose

[0086] Several blends are made combining native pea starch Pea Starch N-735, Nutralys® F85F pea protein isolate and drinking water from the network.

[0087] For each ratio tested, at least 3 mixtures with different protein contents are produced.

[0088] The solutions thus obtained are gelled using the following protocol: - The ingredients are introduced into the tank of an RVA (“Rapid Viscosity Analyser”) viscometer - In order to carry out the freezing, the RVA is started with the following program: [Table 1]

[0089] Their firmness is analyzed using the following protocol: - 18g of the gel is extracted and inserted into a metal capsule - The capsule is placed in a Shimadzu EZ-SX TA texturometer with a 5 cylinder type probe, an analysis speed of 1mm / sec and an analysis distance of 10mm. The measurement is carried out twice

[0090] Table 2 below summarizes the different gels produced and their firmness values ​​obtained: [Table 2]

[0091] We can thus plot several lines showing the firmness of the gel as a function of the protein concentration in the gel, for each starch / protein ratio (see figure 1). Finally, we calculate the slope of each line by linear regression.

[0092] Figure 2 shows the evolution of this slope as a function of the starch / pea protein ratio and in comparison with egg albumin, which is one of the references. It is clear that only ratios between 1 / 1.5 and allow a slope similar to that of egg albumin to be obtained.

[0001] Example 1 bis: impact of the use of a yellow pea flour having a protein / starch ratio according to the invention on the performance of the binder as an alternative to egg albumin and / or methylcellulose

[0002] In Example 1, several mixtures were made combining native pea starch Pea Starch N-735, Nutralys® F85F pea protein isolate and drinking water from the network.

[0003] In order to demonstrate the performance of the solution according to the invention, we will compare it with a yellow pea flour whose composition is as follows: - Humidity = 11% - Proteins = 24% - Starch = 47%

[0004] As in example 1, gels with 3 different protein contents are produced, by varying the quantity of pea flour used.

[0005] The solutions thus obtained are gelled using the following protocol: - The ingredients are introduced into the tank of an RVA (“Rapid Viscosity Analyser”) viscometer - In order to carry out the freezing, the RVA is started with the following program: [Table 1]

[0006] Their firmness is analyzed using the following protocol: - 18g of the gel is extracted and inserted into a metal capsule - The capsule is placed in a Shimadzu EZ-SX TA texturometer with a cylinder-type probe, an analysis speed of 1mm / sec and an analysis distance of 10mm. The measurement is carried out twice

[0007] The table below summarizes the different gels produced as well as their firmness values ​​obtained: We can thus plot a straight line showing the firmness of the gel as a function of the protein concentration in the gel. Finally, we calculate the slope of the straight line by linear regression (see [Fig. 8]). The slope obtained with pea flour is 1.0132 which is clearly far from the slope values ​​of the mixtures according to the invention (see [Fig. 9]).

[0008] Example 2: Impact of the botanical origin of starch:

[0009] The purpose of this example is to study the influence of starch type on gel firmness.

[0010] Table 3 below presents the different compositions tested in order to evaluate the impact of the botanical origin on the gel obtained: [Table 3]

[0011] The gels are made with the mixtures described above using the method described below: 1. Prepare water adjusted to 5°C. 2. Add the water and salt to the bowl of a HOTMIX blender. 3. Start mixing at 300 rpm for 1 min. 4. Stop stirring, add the protein and starch, then start mixing again at 3000 rpm for 1 min. 5. Fill 50g into a plastic container fitted with a cap. 6. Heat to 92-98°C for 10 min. 7. Remove the container and let it cool to room temperature.

[0012] The firmness measurement is carried out using the methodology described in example 1. However, it is measured twice during the cooling cycle: • After about 20 minutes, check that the gel temperature is between 55-60°C. • Open the container, then take a 2 cm wide sample. • Analyze the hardness of the sample using the methodology described in Example 1. • After 3 hours, check that the gel temperature is 21-23°C. • Analyze the hardness of the sample using the methodology described in Example 1.

[0013] Table 4 below summarizes the different gel firmnesses obtained: [Table 4]

[0014] Figure 3 represents these values ​​graphically.

[0015] It appears that only the use of the botanical origin pea, whether in native or modified form, allows the obtaining of a fairly firm gel, with a firmness greater than 30 N, both at 20°C but also at 60°C. The gel thus obtained is cohesive both at low temperature but also at cooking and consumption temperature.

[0016] Example 3: Application in a vegetable burger recipe:

[0017] Several burgers (meat-like patties) are made, the compositions of which are given below: [Table 5]

[0018] The protocol for making the different burgers is as follows: • Put the coconut oil in the freezer • After solidification, cut the coconut oil into small particles (1 / 2mm) with a chopper • Mix all the ingredients listed in the table above together in a container, except water, textured protein and coloring. Mix the water and food coloring together in a KENWOOD-type food processor bowl. • Place the NUTRALYS® T Pea-Fava 571 S Organic in the KENWOOD type bowl and mix using the Pale K for 2 minutes. • Then add NUTRALYS® T Pea-Fava 571 L Organic and mix again for 1 minute • Add the powder mixture made previously and mix for 2 minutes at speed 1 • Add the coconut particles and mix for 1 minute at speed 1 • Make patties in the shape of a minced steak (30g) • Place in the freezer for 2 hours then store the products in the freezer • To eat, defrost the patties and heat them in a pan with a little oil, over medium heat, 3 minutes per side

[0019] The different burgers are compared by carrying out a sensory analysis, the protocol of which is described below: - 16 panelists trained in tasting plant-based burgers are involved - They are installed in a box lit with white light - The burgers are presented to them anonymously using 3-digit codes to identify them. - The order of presentation of the different burgers is random - The methods used are called “pair wise comparison” and “ranking evaluation”

[0020] We also compare the different burgers by carrying out a textural analysis, the protocol of which is described below: - We use a TA.XTpIus texturometer - The measurements are taken 5 times in order to calculate the mean and standard deviation. - To analyze the raw burger, the parameters are as follows o Pre-test speed 1 mm / so Test speed 1 mm / so Post-test speed 10 mm / so Deformation 50% To analyze the cooked burger, the parameters are as follows: o Pre-test speed 2 mm / so Test speed 10 mm / so Post-test speed 10 mm / so Deformation 75%

[0021] The comparison of the results obtained with tests 1 and 2 aims to show the impact of a native isolate and a slightly hydrolyzed isolate (DH = 5%).

[0022] We can thus see in Figure 4 that the use of a native or slightly hydrolyzed isolate has no effect on firmness.

[0023] During the sensory analysis, the results of which are presented in Figure 5, the tasters indicated which of the burgers from trials 1 and 2 was the firmest, juiciest, stickiest, doughiest and sandiest, with the option of indicating that they did not perceive any differences between the two burgers. This analysis demonstrates that the use of a slightly hydrolyzed isolate (trial 2) allows for a less sandy sensation. Note that the firmness, juiciness, stickiness and doughiness are in all respects similar between trials 1 and 2 (see Fig. 5).

[0024] Comparison of tests 3 (recipe without potato starch), 4 (recipe without pregelatinized potato starch) and 5 (recipe without pregelatinized pea starch) allows us to assess the impact of the presence or absence of a starch in the product: In Figure 6, the comparative textural analysis concludes that the burger is less firm whether raw or cooked when the recipe does not contain pea starch compared to the control. - In Figure 7, the absence of pea starch is detected by the panel as resulting in a more pasty and sticky burger, which is a sign that its presence is important for a good taste.

[0025] Example 3a: Application of pea flour as a binder in a vegetable burger recipe

[0026] Two burgers (meat-like patties) are made, the compositions of which are given below:

[0027] The protocol for making the two burgers is as follows: • Put the coconut oil in the freezer • After solidification, cut the coconut oil into small particles (1 / 2mm) with a chopper • Mix all the ingredients listed in the table above together in a container, except for the water, textured protein and coloring. Mix the water and food coloring together in a KENWOOD-type food processor bowl. • Place the NUTRALYS® T Pea-Fava 571 S Organic in the KENWOOD type bowl and mix using the Pale K for 2 minutes. • Then add NUTRALYS® T Pea-Fava 571 L Organic and mix again for 1 minute • Add the powder mixture made previously and mix for 2 minutes at speed 1 • Add the coconut particles and mix for 1 minute at speed 1 • Make patties in the shape of a minced steak (30g) • Place in the freezer for 2 hours then store the products in the freezer • To eat, defrost the patties and heat them in a pan with a little oil, over medium heat, 3 minutes per side

[0028] We compare the two burgers by carrying out a textural analysis, the protocol of which is described below: - We use a TA.XTpIus texturometer - The measurements are taken 5 times in order to calculate the mean and standard deviation. - To analyze the raw burger, the parameters are as follows: o Pre-test speed 1 mm / so Test speed 1 mm / so Post-test speed 10 mm / so Deformation 50% To analyze the cooked burger, the parameters are as follows: o Pre-test speed 2 mm / s Test speed 10 mm / s Post-test speed 10 mm / s o Deformation 75%

[0029] The comparison of the results obtained with tests 6 and 7 aims to demonstrate the performance of the mixture according to the invention compared to a pea flour having the same protein / starch ratio.

[0030] During sensory analysis,

[0031] The results of the structural analysis are as follows:

[0032] In the raw burgers, there are significant differences in firmness. With its low firmness (divided by 2 compared to the control), trial 7 with pea flour is sticky and tender, making shaping the burger more difficult. This results in difficulties during the manufacturing process, particularly at the forming stage.

[0033] The composition according to the invention therefore provides a competitive advantage, allowing the raw burger to be formed optimally.

[0034] The burgers are also compared by carrying out a sensory analysis, the protocol of which is described below: - 11 panelists trained in tasting plant-based burgers are involved - They are installed in a box lit with white light - The burgers are stored at -18°C, defrosted and cooked in a pan for 10 minutes - The burgers are presented to them anonymously using 3-digit codes to identify them. - The order of presentation of the burgers is random - The methods used are called “pair wise comparison” and “ranking evaluation”

[0035] The results obtained comparing control and test 7 with pea flour are as follows:

[0036] It is clearly seen that the burger obtained with the composition according to the invention (control) is judged to be more cohesive than with pea flour (test 7). A tendency towards greater firmness can also be distinguished. It should be noted during the tasting that the panelists all judged that the burger from test 7 had a pronounced vegetable taste, unlike the control.

Claims

Claims Composition comprising a mixture of vegetable proteins, preferably legumes, and pea starch, said mixture being characterized in that the vegetable protein / pea starch ratio is 1 / 1.5 to 1 / 4, preferably 1 / 1.5 to 1 / 2, even more preferably 1 / 1.5 to 1 / 1.7, and optionally potato starch in a potato starch / pea starch ratio ranging from 1.5 to 2.0, preferably 1.6 to 1.9, preferably 1.7 to 1.

9. Composition according to claim 1 characterized in that the starch content in the composition expressed as a percentage of the total dry matter is between 60% and 80%, preferably between 60% and 67%, even more preferably between 60% and 63%.Composition according to claim 1, characterized in that it consists of a mixture of vegetable proteins, preferably legumes, and pea starch, characterized in that the mass ratio of legume proteins to pea starch is 1 / 1.5 to 1 / 4, preferably 1 / 1.5 to 1 / 2, even more preferably 1 / 1.5 to 1 / 1.

7. Composition according to claims 1 to 3, characterized in that the legume proteins are chosen from pea, field bean, soybean or mung bean proteins. Composition according to claims 1 to 4, characterized in that the legume proteins are pea proteins. Composition according to claims 1 to 5, characterized in that the pea proteins have a degree of hydrolysis ranging from 0% to 15%, preferably from 2% to 13%, preferably from 3% to 10%, even more preferably from 4% to 8%.Composition according to claims 1 to 6, characterized in that the pea starch is pregelatinized or native.

8. Process for obtaining a composition according to claims 1 to 7, characterized in that it comprises the following steps: a. Provision of vegetable proteins, preferably legumes, and pea starch b. Optionally provision of potato starch c. Mixing of the compounds obtained during step a) and optionally step b) d. Optionally shaping of the mixture obtained during step c) 9. Method according to claim 8 characterized in that the composition obtained in step b) or in step c) is added directly after production in combination with other ingredients in order to produce a meat analogue.

10. Use of the composition according to claims 1 to 7 or obtained by the process according to claims 8 to 9 in the human or animal food industry, the nutraceutical and pharmaceutical industries.

11. Use according to claim 10 characterized in that the industrial field is bakery-pastry making 12. Use according to claim 10 characterized in that the industrial field is the production of sauces, soups, meat analogues, or fish analogues.

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