Method for producing a plant protein concentrate

Abstract

The present invention relates to a method for producing a plant protein concentrate, a plant protein concentrate, and a plant protein concentrate obtained using the method of the invention, as well as a food product containing the plant protein concentrate and a foodstuff containing the food product itself containing the plant protein concentrate according to the invention.

Description

[0001] PROCESS FOR PRODUCING A VEGETABLE PROTEIN CONCENTRATE

[0002] The present invention relates to a method for producing a vegetable protein concentrate.

[0003] The present invention further relates to a vegetable protein concentrate and more specifically to a vegetable protein concentrate obtained by the process according to the invention.

[0004] More specifically, the invention relates to a food product comprising a content of the vegetable protein concentrate according to the invention.

[0005] Finally, the invention relates to a food comprising a food product according to the invention.

[0006] Plant-based proteins are a well-known and increasingly popular alternative to animal proteins. Indeed, when it comes to nutritional and dietary aspects, plant proteins are used as a complement or even a replacement for animal proteins, particularly in vegetarian, vegan, or plant-based diets, or for health reasons.

[0007] When considering the ecological and environmental aspects, which are increasingly important considerations for manufacturers and consumers, the production of plant proteins requires less water, space and resources compared to intensive animal farming. Thus, compared to meat, animal products and animal proteins, the production of plant proteins results in reduced greenhouse gas emissions, a lower carbon footprint and a reduction in the pressure on natural resources such as water or land used.

[0008] It is therefore easy to understand that plant proteins from plants are of growing interest to both consumers and manufacturers.

[0009] In addition, plant proteins are accessible to consumers through the direct or indirect consumption of cereals which are the primary source of plant proteins, legumes including soy, lentils, beans or tofu, protein-rich vegetables such as broccoli, artichoke or corn, or through the consumption of seeds such as soybeans or pumpkin seeds.

[0010] On the other hand, although the intake of vegetable proteins from cereals, seeds or other vegetables is interesting as part of a varied diet, it turns out that for consumers who are attentive to their diet, wanting or benefiting from strict or particular diets, this intake is insufficient and that the latter use, among other things, vegetable protein concentrates.

[0011] To meet this demand, the food industry has developed and continues to develop new solutions for producing plant protein concentrates, which can then be processed or used to obtain intermediate or final products that meet consumer expectations.

[0012] Known plant protein concentrate production processes typically involve extraction of the protein from a plant-based raw material and then phase separation or fractionation to obtain a protein concentrate.

[0013] Known in particular from the prior art is document WO2018 / 219866 which describes a process for preparing cereal fractions in which oat bran and malt or malt derivative are mixed and ground, the slurry is transferred to a heat exchanger until a decantation step. Then, a separation step is implemented in order to separate the soluble fraction from the insoluble fraction comprising proteins, fibers and fats, this insoluble fraction is dried and then sieved.

[0014] Also known from the prior art is document WO02 / 067698 which describes a process for fractionating cereal bran, by enzymatic treatment followed by separation of a soluble fraction and an insoluble fraction. More specifically, this document describes a process for producing a plant protein concentrate comprising: a step of hydrolysis of a starchy plant raw material to obtain a hydrolysate of starchy plant raw material, a step of separation of the hydrolysate to isolate a first soluble phase and a first insoluble phase comprising proteins, fibers, carbohydrates and lipids.

[0015] The soluble fraction (soluble phase) was introduced into a separator in particular in order to undergo a second soluble / insoluble separation, then the two insoluble fractions (insoluble phases) resulting from the first separation of the hydrolysate and the second separation of the soluble fraction are combined.

[0016] Finally, document WO2022 / 144452 is known, which indicates that only one oat protein composition is known on the market as the product Proatein® from Lantmannen Oats having a protein content between 50% and 60%, as well as an oil / lipid content generally between 16% and 19%. This document thus proposes to provide a method for improving the solubility of oat protein by treating the oat protein suspension with ultrasound or heat treatment between 120°C and 180°C.

[0017] Although the processes for producing a protein concentrate disclosed in these documents have certain advantages, they could benefit from improvement.

[0018] Furthermore, although the Proatein® product may meet some consumer demand, it also appears that such a product would benefit from improvement.

[0019] Indeed, it turns out that diets and eating habits have evolved considerably in recent years, with consumers becoming increasingly concerned about their diet and paying attention to ingredients, compositions, and daily nutritional needs. In particular, consumers are looking to reduce carbohydrate intake and increase protein consumption, for example, to lose weight, reduce blood sugar levels, better regulate appetite, reduce the risk of cardiovascular disease, or maintain and develop muscle mass.

[0020] This is particularly sought after by consumers looking to lose weight via a low-carb diet, consumers with diabetes who need to regulate their blood sugar, athletes, whether occasional or high-level, as well as bodybuilders who are looking for high-protein diets that promote recovery, sports performance and muscle development, and more generally, people wanting to improve their health.

[0021] The food industry is always looking for new innovative solutions for the production of plant-based protein concentrates in order to provide an alternative to conventional animal-based products and meet consumer expectations.

[0022] There is therefore a real need to provide a process for producing a plant protein concentrate that provides a high added value product that meets the high nutritional expectations of consumers, the process making it possible to gain in productivity, yield and the valorization of products and co-products.

[0023] The present invention aims to overcome the drawbacks of the state of the art by providing a process for producing a vegetable protein concentrate as mentioned above, characterized in that it further comprises a step of suspending the first insoluble phase in water for a predetermined period of time followed by a step of separating said first insoluble phase to isolate a second soluble phase and a wet vegetable protein concentrate.

[0024] Preferably, said predetermined time period for suspending the first water-insoluble phase is between 1 minute and 30 minutes, preferably between 1 minute and 15 minutes, preferably between 1 minute and 10 minutes, advantageously between 2 minutes and 8 minutes, for example 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes.

[0025] It has been found to be particularly advantageous to provide a method for producing a vegetable protein concentrate which makes it possible to obtain a wet vegetable protein concentrate having a higher protein content, a higher fiber content, and a lower lipid content and a lower carbohydrate / carbohydrate content compared to the products described in the prior art.

[0026] Indeed, unlike the prior art and in particular document WO02 / 067698 according to which the first insoluble phase comprising proteins, fibers, carbohydrates and fats after the first separation is directly dried to be packaged, or in a second eventuality where the first insoluble phase comprising proteins, fibers, carbohydrates and lipids is enriched with insolubles (proteins, fibers, carbohydrates, lipids) originating from a second separation of the previously separated soluble phase, the method according to the present invention implements a suspension of the first insoluble phase in water for a predetermined period of time followed by a step of separation of the first insoluble phase.

[0027] This makes it possible in a particularly advantageous way to concentrate the nutritional elements of interest to consumers, namely proteins and fibers, but also to reduce the lipid and carbohydrate content, in particular carbohydrates and / or maltodextrins, allowing the wet concentrate of vegetable proteins obtained to be a product with high added value and meeting the high nutritional requirements of consumers.

[0028] Furthermore, according to the present invention the first soluble phase from the hydrolysate comprises a high sugar content and can be subsequently dried by evaporation to produce a concentrated syrup or powder used as an alternative to conventional refined sugars from glucosiers. Unlike the prior art, the implementation of the step of separating the first insoluble phase comprising proteins, fibers, carbohydrates and lipids makes it possible to isolate a wet concentrate of vegetable proteins, enriched in proteins and fibers, and low in lipids and carbohydrates / carbohydrates and maltodextrins, and a second soluble phase enriched in residual carbohydrates.

[0029] The process according to the present invention therefore makes it possible, in a particularly advantageous manner, to gain in yield and productivity, by providing a wet concentrate of vegetable proteins enriched with proteins and fibers and in which the lipid and carbohydrate content is reduced, thus meeting the nutritional requirements of consumers.

[0030] Indeed, in the food industry, it generally turns out that the co-products obtained are of less interest than the main products, and that the latter are often recycled or sold at a lower cost to a specialized sector.

[0031] The method according to the present invention makes it possible, in a particularly advantageous manner, for a player specializing in the production of vegetable drinks, juices, liquid concentrated syrups or dried syrups from plants, to valorize the insoluble co-product (first insoluble phase comprising proteins, fibers, carbohydrates and lipids) obtained from the hydrolysis of the vegetable raw material and to concentrate this co-product via a suspension step for a predetermined period of time followed by a second separation step to obtain a wet concentrate of vegetable proteins with a high protein and fiber content, with high added value and whose nutritional composition is adapted and meets the requirements of consumers.

[0032] Preferably, the starchy plant raw material of the process according to the present invention has undergone a pretreatment of sorting, cleaning, grinding, drying, toasting, classification, heat treatments, flaking, fractionation, malting and their mixtures.

[0033] Advantageously, the starchy plant raw material of the process according to the present invention is chosen from the group comprising seeds, cereals, pseudo-cereals, poaceaes, amaranthaceaes, polygonaceaes, fabaceaes, and mixtures thereof.

[0034] Even more advantageously, the starchy plant raw material of the process according to the invention is a flour.

[0035] Preferably, the step of suspending the first insoluble phase in water for a predetermined period of time of the method according to the present invention is carried out with a weight ratio of first insoluble phase to water of between 1:1 and 1:5, for example a weight ratio of 1:1; a weight ratio of 1:1.5; a weight ratio of 1:2; a weight ratio of 1:2.5; a weight ratio of 1:3; a weight ratio of 1:3.5; a weight ratio of 1:4; a weight ratio of 1:4.5; a weight ratio of 1:5.

[0036] Indeed, it appeared that a ratio of less than 1:1 by weight between the first insoluble phase and water was not sufficient to properly eliminate residual carbohydrates / maltodextrins, while a ratio of greater than 1:5 by weight between the first insoluble phase and water resulted in little elimination of additional carbohydrates / maltodextrins and too much dilution in water for subsequent revalorization. Thus, a ratio by weight of first insoluble phase to water of between 1:1 and 1:5 is particularly advantageous for eliminating residual carbohydrates / maltodextrins and for being able to revalorize the soluble phase obtained subsequently without excessive dilution.

[0037] Advantageously, the method according to the present invention further comprises a step of heating the first insoluble phase in water to a temperature of between 20°C and 100°C, preferably between 50 and 100°C, advantageously between 70 and 100°C, preferentially between 80°C and 100°C, for example 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, 100°C.

[0038] Indeed, such a temperature for heating the first insoluble phase in water makes it possible to improve the separation of residual carbohydrates / maltodextrins from the first insoluble phase comprising proteins, fibers, carbohydrates and lipids, without degrading the proteins, fibers.

[0039] Advantageously, the method according to the invention comprises a step of maturing the first water-insoluble phase in a maturing tank for a predetermined period of time of at least 10 minutes, for example at least 10 minutes, at least 12 minutes, at least 14 minutes, at least 16 minutes, at least 18 minutes, at least 20 minutes, at least 22 minutes, at least 25 minutes, at least 30 minutes, at least 45 minutes, at least 1 hour.

[0040] The maturation step of the process according to the present invention, during which the mixture of the first water-insoluble phase is heated, is particularly advantageous in that it allows a natural anti-microbiological action, i.e. the reduction and / or elimination of microorganisms and biological contaminants from the mixture, making it possible to obtain a better quality wet concentrate of vegetable proteins in which the microorganisms have been very strongly reduced and / or eliminated.

[0041] In addition, microbiological control is optimized thanks to the synergy of a heating step and a maturation step, which makes it possible to obtain a wet concentrate of vegetable proteins of excellent quality in which microorganisms have been very significantly reduced and / or eliminated.

[0042] By reduction and / or elimination of microorganisms, is meant within the meaning of the present invention both the complete elimination of microorganisms and / or the very significant reduction of their quantity below the regulatory thresholds relating to food safety standards. More advantageously, the step of separation of the hydrolyzate and the step of separation of the first insoluble phase of the process according to the invention are respectively mechanical separation steps.

[0043] Particularly advantageously, the production method according to the present invention comprises a step of suspending the first insoluble phase in water in a first tank for said first predetermined period of time, followed by a step of heating and a step of maturing said first insoluble phase suspended in water and heated in a maturing tank for a second predetermined period of time, followed by a step of separating said first insoluble phase to isolate a second soluble phase and a wet concentrate of vegetable proteins.

[0044] Thus, said predetermined time period for suspending the first water-insoluble phase in said first tank is between 1 minute and 30 minutes, preferably between 1 minute and 15 minutes, preferentially between 1 minute and 10 minutes, advantageously between 2 minutes and 8 minutes, for example 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes.

[0045] Preferably, said step of heating said first insoluble phase suspended in water is at a temperature between 20°C and 100°C, preferably between 50 and 100°C, advantageously between 70 and 100°C, preferentially between 80°C and 100°C, for example 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, 100°C, and preferably said second predetermined time period of the maturation step in said maturation tank is at least 10 minutes, for example at least 10 minutes, at least 12 minutes, at least 14 minutes, at least 16 minutes, at least 18 minutes, at least 20 minutes, at least 22 minutes, at least 25 minutes, at least 30 minutes, at least 45 minutes, at least 1 hour.

[0046] Indeed, as explained above, and unlike a "washing" step as is the case in the prior art, the present invention implements a suspension step in a maturation tank for a first predetermined period of time followed by a heating and maturation step at a predetermined temperature for a second predetermined period of time, this having the advantage of improving the separation of residual carbohydrates / maltodextrins from the first insoluble phase comprising proteins, fibers, carbohydrates and lipids, and this without degrading the proteins, fibers, but also by allowing a natural anti-microbiological action, that is to say the reduction and / or elimination of microorganisms from the mixture, making it possible to obtain a wet concentrate of vegetable proteins of better quality in which the microorganisms have been very strongly reduced and / or eliminated.Thus, microbiological control is optimized thanks to the synergy of the heating and maturation stage, which makes it possible to obtain a wet concentrate of vegetable proteins of excellent quality in which the microorganisms have been very significantly reduced and / or eliminated.

[0047] Preferably, the method according to the invention further comprises a step of drying the wet vegetable protein concentrate to form a vegetable protein concentrate.

[0048] Advantageously, the method according to the invention further comprises a step of grinding the vegetable protein concentrate.

[0049] This makes it possible to provide a vegetable protein concentrate with a targeted median particle size dso of between 5 pm and 150 pm, preferably between 5 pm and 120 pm, preferentially between 5 pm and 100 pm. That is to say that 50% of the particles have a size smaller than a particle size of between 5 pm and 150 pm, preferably 50% of the particles have a size smaller than a particle size of between 5 pm and 120 pm, or even between 5 pm and 100 pm. For example, the vegetable protein concentrate according to the present invention further has a particle size dso of between 5 pm and 40 pm and / or the vegetable protein concentrate according to the present invention has a particle size dso of between 40 pm and 150 pm.

[0050] For example, the vegetable protein concentrate according to the present invention has a particle size dso of 5 pm, 10 pm, 15 pm, 20 pm, 25 pm, 30 pm, 35 pm, 40 pm, 45 pm, 50 pm, 55 pm, 60 pm, 65 pm, 70 pm, 75 pm, 80 pm, 85 pm, 90 pm, 95 pm, 100 pm, 105 pm, 110 pm, 115 pm, 120 pm, 125 pm, 130 pm, 135 pm, 140 pm, 145 pm, 150 pm.

[0051] Preferably, the method according to the invention comprises a step of sieving the vegetable protein concentrate, preferably using a 1 mm mesh sieve.

[0052] This advantageously allows the vegetable protein concentrate to be sieved using a safety vibrating sieve with a 1 mm mesh in order to stop any foreign bodies larger than the mesh of the sieve.

[0053] Advantageously, the hydrolysis step of the process according to the invention is an enzymatic hydrolysis step.

[0054] Indeed, the enzymatic hydrolysis step of the process according to the present invention makes it possible to obtain a hydrolyzate in a controlled manner, which allows, after first separation of the hydrolyzate, into a first insoluble phase comprising proteins, fibers, carbohydrates and lipids, and into a soluble phase whose Brix degree and Dextrose Equivalent index make it possible to qualify this soluble phase after drying and / or concentration, as “extract”, “syrup” or “concentrate” or even “extract powder”, “powder” or “dehydrated syrup”, in particular intended for the preparation of drinks by dilution, and to provide a product that can be easily used as a main product or in the preparation of intermediate or final products, having an acceptable and desired taste, viscosity, structure, and sweetening power.

[0055] Other embodiments of a method for producing a vegetable protein concentrate according to the present invention are indicated in the appended claims.

[0056] The invention also relates to a vegetable protein concentrate obtained by the process according to the present invention comprising a protein content of between 50% and 90% by weight on dry matter, a fiber content of between 3% and 30% by weight on dry matter, a lipid content of between 1% and 16% by weight on dry matter, and a carbohydrate content of less than 18% by weight on dry matter. Said vegetable protein concentrate obtained by the process according to the present invention further comprises a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter, advantageously less than 3.5%, preferably less than 3%, advantageously less than 2.5%, more advantageously less than 2%, in a preferred embodiment less than 1.5%, even more advantageously less than 1%.

[0057] The invention also relates to a vegetable protein concentrate comprising a protein content of between 50% and 90% by weight on dry matter, a fiber content of between 3% and 30% by weight on dry matter, a lipid content of between 1% and 16% by weight on dry matter, and a carbohydrate content of less than 18% by weight on dry matter.

[0058] Said vegetable protein concentrate according to the present invention, further comprising a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter, advantageously less than 3.5%, preferably less than 3%, advantageously less than 2.5%, more advantageously less than 2%, in a preferred embodiment less than 1.5%, even more advantageously less than 1%.

[0059] The vegetable protein concentrate according to the present invention is particularly advantageous because it is a product with very high added value, and high nutritional value, particularly suited to meeting the expectations and requirements of consumers.

[0060] Furthermore, in comparison with the Proatein® product or equivalent products resulting from a single separation of a vegetable hydrolysate, the vegetable protein concentrate according to the present invention comprises a higher protein content and a higher fiber content, while having a lower lipid content and a lower carbohydrate content. Indeed, as mentioned above, consumers, athletes, bodybuilders or even people paying attention to their diet and diet, are increasingly looking for food products or foods rich in protein and fiber while being low in fats / lipids and low in sugars, low in carbohydrates / carbohydrates / maltodextrins, it is therefore undesirable for such consumers to use and consume products which generally comprise 21% carbohydrates and a high lipid content.

[0061] Thus, the vegetable protein concentrate according to the present invention makes it possible to overcome the disadvantages of the state of the art and the shortcomings / disadvantages of products accessible to consumers and resulting from a single separation of a vegetable hydrolysate, by offering a product with a high protein and fiber content and a reduced lipid and carbohydrate content.

[0062] Preferably, the vegetable protein concentrate according to the present invention comprises a carbohydrate content of less than 15% by weight on dry matter, preferably less than 13% by weight on dry matter, advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter.

[0063] Preferably, the vegetable protein concentrate according to the present invention comprises a content of starch and its degradation products of less than 15% by weight on dry matter, preferably less than 14% by weight on dry matter, advantageously less than 13% by weight on dry matter, preferably less than 12% by weight on dry matter, particularly advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter, preferably less than 9% by weight on dry matter, preferably less than 8% by weight on dry matter, advantageously less than 7% by weight on dry matter.

[0064] Preferably, the present invention relates to an oat protein concentrate comprising a protein content of between 50% and 78% by weight on dry matter, a fiber content of between 10% and 30% by weight on dry matter with a soluble fiber content of less than 5% by weight on dry matter, a lipid content of between 1% and 16% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a beta-glucan content of less than 4.5%, preferably less than 4% by weight on dry matter.

[0065] Preferably, said oat protein concentrate according to the present invention comprises a beta-glucan content of less than 3.5% by weight on dry matter, preferably less than 3%, advantageously less than 2.5%, more advantageously less than 2%, preferably less than 1.5%, advantageously less than 1%, or even less than 0.5%.

[0066] Preferably, the oat protein concentrate according to the present invention comprises a soluble fiber content of less than 4%, preferably less than 3%, preferably less than 2%, advantageously less than 1% by weight on dry matter.

[0067] More advantageously, in the oat protein concentrate according to the present invention, the protein content of between 50% and 78% by weight on dry matter, is an insoluble protein content of between 50% and 78% by weight on dry matter.

[0068] Even more advantageously, in the oat protein concentrate according to the present invention, the fiber content of between 10% and 30% by weight on dry matter, is an insoluble fiber content of between 10% and 30%, preferably between 15% and 30%, advantageously between 18% and 26% by weight on dry matter, for example an insoluble fiber content of 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%.

[0069] Preferably, the oat protein concentrate according to the present invention comprises a carbohydrate content of less than 13% by weight on dry matter, advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter, more advantageously less than 8%, even more advantageously less than 7%, preferably less than 6%, more preferably less than 5%.Preferably, the oat protein concentrate according to the present invention comprises a content of starch and its degradation products of less than 14% by weight on dry matter, advantageously less than 13% by weight on dry matter, preferably less than 12% by weight on dry matter, particularly advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter, preferably less than 9% by weight on dry matter, preferably less than 8% by weight on dry matter, advantageously less than 7% by weight on dry matter, advantageously less than 6%, preferably less than 5%, more preferably less than 4%.

[0070] Furthermore, the present invention relates to a rice protein concentrate comprising a protein content of between 60% and 90% by weight on dry matter, a fiber content of between 3% and 10% by weight on dry matter, a lipid content of between 1% and 5% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter.

[0071] Preferably, the rice protein concentrate according to the present invention comprises a protein content of between 65% and 90% by weight on dry matter, preferably between 70% and 90%, for example 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%.

[0072] Preferably, the rice protein concentrate according to the present invention comprises a fiber content of between 3% and 9%, preferably between 3% and 8%, advantageously between 3% and 7%, preferably between 3% and 6% by weight on dry matter, for example 4%, 5%.

[0073] Preferably, the rice protein concentrate according to the present invention comprises a carbohydrate content of less than 13% by weight on dry matter, advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter, more advantageously less than 9%.

[0074] Preferably, the rice protein concentrate according to the present invention comprises a content of starch and its degradation products of less than 14% by weight on dry matter, advantageously less than 13% by weight on dry matter, preferably less than 12% by weight on dry matter, particularly advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter, preferably less than 9% by weight on dry matter, preferably less than 8% by weight on dry matter, advantageously less than 7% by weight on dry matter, advantageously less than 6%, preferably less than 5%.

[0075] Furthermore, the present invention relates to a millet protein concentrate comprising a protein content of between 50% and 75% by weight on dry matter, a fiber content of between 8% and 30% by weight on dry matter, a lipid content of between 5% and 16% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter.

[0076] Preferably, the millet protein concentrate according to the present invention comprises a protein content of between 50% and 70% by weight on dry matter, preferably between 50% and 65%, for example 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%.

[0077] Preferably, the millet protein concentrate according to the present invention comprises a fiber content of between 8% and 25%, preferably between 9% and 23%, advantageously between 10% and 22%, preferably between 10% and 21%, preferably between 10% and 20% by weight on dry matter, for example 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 1%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%.

[0078] Preferably, the millet protein concentrate according to the present invention comprises a carbohydrate content of less than 16% by weight on dry matter, advantageously less than 15% by weight on dry matter.

[0079] Preferably, the millet protein concentrate according to the present invention comprises a content of starch and its degradation products of less than 15% by weight on dry matter.

[0080] Other embodiments of the vegetable protein concentrate obtained by the process or of the vegetable protein concentrate according to the present invention are indicated in the appended claims.

[0081] The invention also relates to a food product comprising a weight content of between 1% and 99% of the vegetable protein concentrate according to the present invention.

[0082] Preferably, the food product according to the present invention, in extruded form, comprises a weight content of between 10% and 65% by weight of the vegetable protein concentrate according to the invention.

[0083] Advantageously, the food product according to the present invention, in the form of textured vegetable protein, comprises a weight content of between 2% and 45% by weight of the vegetable protein concentrate according to the invention.

[0084] Preferably, the food product according to the present invention, in the form of protein-enriched pasta, comprises a weight content of between 5% and 30% by weight of the vegetable protein concentrate according to the invention.

[0085] Other embodiments of the food product according to the present invention are indicated in the appended claims. The invention finally relates to a food comprising a food product according to the invention chosen from the group comprising protein-enriched pasta, protein crackers, protein biscuits, protein-enriched puddings, protein vegetable burgers, protein-enriched pizza and / or bread doughs, protein bars, protein chocolate, vegan burgers, vegan food sauces, protein cereal bars, vegan nuggets, protein-enriched drinks, meat substitutes, protein-enriched pastries or breads, protein yogurts, their derivatives and mixtures.

[0086] Other embodiments of the food according to the present invention are indicated in the appended claims.

[0087] Detailed description of an embodiment of the invention

[0088] Other features and advantages of the present invention will be drawn from the non-limiting description which follows, and with reference to the examples.

[0089] Examples

[0090] A series of vegetable protein concentrates according to the present invention were prepared independently.

[0091] To do this, an enzymatic hydrolysis step was carried out with a heating step of a flour of a starchy raw material, for example from seeds, cereals, pseudo-cereals, poaceaes, amaranthaceaes, polygonaceaes, fabaceaes, more particularly from oats, rice and millet.

[0092] The obtained hydrolyzate, respectively oat hydrolyzate, rice hydrolyzate and millet hydrolyzate, underwent a mechanical separation step to isolate a first soluble phase rich in sugars / carbohydrates / maltodextrins and a first insoluble phase comprising proteins, fibers, carbohydrates and lipids.

[0093] The first insoluble phase, oats, rice, millet, was suspended in water for a predetermined period of time with a weight ratio (first insoluble phase:water) between 1:1 and 1:5, at a temperature between 20°C and 100°C, for a predetermined period of time of at least 10 minutes so that the mixture could mature.

[0094] The mixtures obtained underwent a second mechanical separation step to isolate a second soluble phase and a wet concentrate of vegetable proteins according to the invention.

[0095] The wet plant protein concentrates were then dried, ground and sieved to obtain a series of oat, rice and millet plant protein concentrates respectively according to the present invention.

[0096] Comparative samples were prepared from the first insoluble phases of oats, rice and millet respectively which were isolated, and which underwent a drying step then grinding and sieving in order to form concentrates of vegetable proteins outside the invention (-) respectively of oats, rice and millet.

[0097] Comparative example 1:

[0098] Table 1 below is a comparative example of the nutritional contents of oat vegetable protein concentrates according to the invention (+) compared to oat vegetable protein concentrates outside the invention (-) having undergone only the first step of separation of the hydrolysate, and also compared to the oat product Proatein® outside the invention (-).

[0099] (1) - Oat protein concentrate outside the invention (-), contents expressed in % on dry matter;

[0100] (2) - Oat protein concentrate outside the invention (-), contents expressed in % on dry matter;

[0101] (3) - Proatein® outside the invention (-), contents expressed as % on dry matter; (4) - Oat protein concentrate according to the invention (+), contents expressed as % on dry matter;

[0102] (5) - Oat protein concentrate according to the invention (+), contents expressed in % on dry matter;

[0103] (6) - Oat protein concentrate according to the invention (+), contents expressed in % on dry matter;

[0104] (7) - Oat protein concentrate according to the invention (+), contents expressed in % on dry matter;

[0105] (8) - Oat protein concentrate according to the invention (+), contents expressed in % on dry matter;

[0106] Table 1.

[0107] Thus, as clearly appears from Table 1 shown above, the implementation of the method according to the present invention and more particularly the suspension of the first insoluble phase for a predetermined period of time followed by a second separation step, makes it possible to obtain oat protein concentrates having a higher protein content, a higher fiber content, a lower lipid content and a lower carbohydrate / carbohydrate content compared to the products according to the prior art which have not undergone a second separation.

[0108] Thus, the oat protein concentrates according to the invention (+) comprise in a particularly advantageous manner: between 50% and 85% by weight on dry matter of proteins and more particularly between 55% and 80%, between 3% and 30% by weight on dry matter of fibers and more particularly between 10% and 30%, between 1% and 16% by weight on dry matter of lipids and more particularly between 1% and 10%, less than 18% by weight on dry matter of carbohydrates / glucides and more particularly less than 10% and even more precisely less than 5%, less than 15% by weight on dry matter of starch and its degradation products and more particularly less than 7% and even more precisely less than 3.5%.

[0109] Comparative example 2:

[0110] Table 2 below is a comparative example of the nutritional contents of rice vegetable protein concentrates according to the invention (+) compared to rice vegetable protein concentrates outside the invention (-) having undergone only the first step of separation of the hydrolyzate.

[0111] (9) - Rice protein concentrate outside the invention (-), contents expressed in % on dry matter;

[0112] (10) - Rice protein concentrate according to the invention (+), contents expressed in % on dry matter;

[0113] (1 1 ) - Rice protein concentrate according to the invention (+), contents expressed in % on dry matter; Table 2.

[0114] Thus, as clearly appears from Table 2 shown above, the implementation of the method according to the present invention and more particularly the suspension of the first insoluble phase for a predetermined period of time followed by a second separation step, makes it possible to obtain rice protein concentrates having a higher protein content, a higher fiber content, a lower lipid content and a lower carbohydrate / carbohydrate content compared to the products according to the prior art which have not undergone a second separation.

[0115] Thus, the rice protein concentrates according to the invention (+) comprise in a particularly advantageous manner: between 50% and 85% by weight on dry matter of proteins and more particularly between 75% and 85%, between 3% and 30% by weight on dry matter of fibers, more particularly between 3% and 15% and even more precisely between 3% and 10%, between 1% and 16% by weight on dry matter of lipids and more particularly between 1% and 5%, less than 18% by weight on dry matter of carbohydrates / glucides, more particularly less than 15% and more particularly less than 10%, less than 15% by weight on dry matter of starch and its degradation products and more particularly less than 7% and even more precisely less than 5%.

[0116] Comparative example 3:

[0117] Table 3 below is a comparative example of the nutritional contents of millet vegetable protein concentrates according to the invention (+) compared to millet vegetable protein concentrates outside the invention (-) having undergone only the first step of separation of the hydrolysate.

[0118] (12) - Millet protein concentrate outside the invention (-), contents expressed in % on dry matter;

[0119] (13) - Millet protein concentrate according to the invention (+), contents expressed in % on dry matter;

[0120] Table 3.

[0121] Thus, as clearly appears from Table 3 shown above, the implementation of the method according to the present invention and more particularly the suspension of the first insoluble phase for a predetermined period of time followed by a second separation step, makes it possible to obtain millet protein concentrates having a higher protein content, a higher fiber content, a lower lipid content and a lower carbohydrate / carbohydrate content compared to the products according to the prior art which have not undergone a second separation.

[0122] Thus, the millet protein concentrates according to the invention (+) comprise in a particularly advantageous manner: between 50% and 85% by weight on dry matter of proteins and more particularly between 50% and 65%, between 3% and 30% by weight on dry matter of fibers, more particularly between 5% and 20% and even more precisely between 10% and 20%, between 1% and 16% by weight on dry matter of lipids, more particularly between 5% and 16% and more precisely between 10% and 16%, less than 18% by weight on dry matter of carbohydrates / glucides, more precisely less than 15% and more particularly less than 10%, less than 15% by weight on dry matter of starch and its degradation products, more precisely less than 10% and more particularly less than 7%.

[0123] In the comparative examples 1, 2 and 3 mentioned above:

[0124] Proteins were measured by the Kjeldahl method (Nx6.25).

[0125] Fibers were measured by the AOAC 985.29 gravimetric method.

[0126] Lipids were measured by gravimetric determination after acid hydrolysis and extraction with a non-polar solvent. Carbohydrates were calculated according to the following formula: % carbohydrate = 100 - (moisture) - (ash) - (lipid) - (protein) - (fiber).

[0127] Starch and its degradation products were measured according to the following protocol. The sample is incubated with amyloglucosidase to completely hydrolyze starch and its degradation products (such as maltodextrins) into glucose. Glucose is measured by enzymatic kit in the initial sample and the hydrolyzed sample. Starch and its degradation products are obtained by difference between the glucose measured in the hydrolyzed sample and the glucose measured in the initial sample.

[0128] Ash is measured by gravimetric determination after calcination of the sample at 550°C.

[0129] Humidity is measured by gravimetric determination after drying the sample at 103°C.

[0130] Food product and feed directly or indirectly comprising the vegetable protein concentrate according to the invention:

[0131] Food products and / or foodstuffs have also been prepared which directly or indirectly comprise (after transformation into an intermediate food product) a weight content of between 1% and 99% of a vegetable protein concentrate according to the invention.

[0132] More particularly in extruded form, a content of between 10% and 65% by weight of the vegetable protein concentrate according to the invention.

[0133] Preferably, in the form of textured vegetable protein, a weight content of between 2% and 45% by weight of the vegetable protein concentrate according to the invention.

[0134] Preferably, in the form of protein-enriched pasta, a weight content of between 5% and 30% by weight of the vegetable protein concentrate according to the invention.

[0135] For example: A first batch of billets in extruded form (no. 1) was prepared from 50% corn flour and 50% oat protein concentrate according to the present invention, these extruded billets have a content of 95% dry matter, and relative to 100g of product, 37g of carbohydrates, 32g of proteins, 8.5g of lipids including 1.7g of saturated lipids, 14g of fibers.

[0136] A second batch of billets in extruded form (No. 2) was prepared from 50% oat flour and 50% oat protein concentrate according to the present invention, these extruded billets have a content of 95% dry matter, and relative to 100g of product, 31g of carbohydrates, 33.5g of protein, 9g of lipids including 1.8g of saturated lipids, 16.5g of fiber.

[0137] A third batch of billets in extruded form (No. 3) was prepared from 50% rice flour and 50% rice protein concentrate according to the present invention, these extruded billets have a content of 95% dry matter, and relative to 100g of product, 44.6g of carbohydrates, 45.4g of proteins, 1.9g of lipids including 0.3g of saturated lipids, 1.8g of fibers.

[0138] As discussed previously, the use of a vegetable protein concentrate according to the present invention, which has a higher protein content, a higher fiber content, a lower lipid content and a lower carbohydrate / carbohydrate content, makes it possible to obtain food products and / or foods, for example billets in extruded form which also comprise higher protein and fiber contents as well as lower lipid and carbohydrate / carbohydrate contents compared to these same billets in extruded form prepared from concentrates of the prior art.

[0139] A fourth batch was prepared in the form of textured vegetable protein (No. 4) from 70% pea protein and 30% oat protein concentrate according to the present invention, these textured vegetable proteins have a content of 96% dry matter, and relative to 100g of product, 4.9g of carbohydrates, 73.5g of protein, 8.8g of lipids including 1.9g of saturated lipids, 5.4g of fiber. TJ

[0140] A fifth batch was also prepared in the form of textured vegetable protein (No. 5) from 60% pea protein, 15% gluten, 10% starch and 15% oat protein concentrate according to the present invention, these textured vegetable proteins have a content of 96% dry matter, and relative to 100g of product, 13g of carbohydrates, 69.4g of protein, 7.7g of lipids including 1.7g of saturated lipids, 3.3g of fiber.

[0141] A sixth batch was then prepared in the form of textured vegetable protein (No. 6) from 50% pea protein, 20% gluten and 30% oat protein concentrate according to the present invention, these textured vegetable proteins have a content of 96% dry matter, and relative to 100g of product, 6g of carbohydrates, 73.1g of protein, 8.3g of lipids including 1.8g of saturated lipids, 5.4g of fiber.

[0142] Finally, a seventh batch was prepared in the form of textured vegetable protein (no. 7) from 75% pea protein and 25% rice protein concentrate according to the present invention. These textured vegetable proteins have a dry matter content of 95%, and in relation to 100g of product, 3.5g of carbohydrates, 79.5g of protein, 7.4g of lipids including 1.7g of saturated lipids, 1.5g of fiber.

[0143] As discussed above, the use of a vegetable protein concentrate according to the present invention, which has a higher protein content, a higher fiber content, a lower fat content and a lower carbohydrate / carbohydrate content, makes it possible to obtain food products and / or foods, for example textured vegetable proteins which also comprise higher protein and fiber contents as well as lower fat and carbohydrate / carbohydrate contents compared to these same textured vegetable proteins prepared from concentrates of the prior art.

[0144] Protein-enriched pasta (No. 8) was also prepared from 59% durum wheat semolina, 8.5% oat protein concentrate according to the present invention, 1.50% wheat gluten, 15% eggs and 16% water. Finally, protein-enriched pasta (No. 9) was prepared from 52% durum wheat semolina, 8.5% oat protein concentrate according to the present invention, 8.5% rice protein concentrate according to the present invention, 15% eggs and 16% water.

[0145] Thus, the vegetable protein concentrate according to the present invention can be used directly and / or indirectly and / or as a mixture in the preparation of billets in extruded form, in the preparation of textured vegetable proteins, as well as in the preparation of protein-enriched pasta, protein crackers, protein biscuits, protein-enriched puddings, protein vegetable burgers, protein-enriched pizza and / or bread dough, protein bars, protein chocolate, vegan burgers, vegan food sauces, protein cereal bars, protein nuggets, protein-enriched drinks, meat substitutes, protein-enriched pastries or breads, protein yogurts, their derivatives and mixtures.

[0146] More particularly, the vegetable protein concentrate according to the invention can be used directly in the preparation of foods such as protein-enriched pasta, protein crackers, protein biscuits, protein-enriched puddings, protein vegetable burgers, protein-enriched pizza and / or bread dough, protein bars, protein chocolate, protein-enriched drinks, meat substitutes, protein-enriched pastries or breads, protein yogurts.

[0147] Preferably, the textured and / or billet vegetable proteins in extruded form, prepared respectively from the vegetable protein concentrate according to the invention, can be used in the preparation of foods such as vegan burgers, vegan food sauces, protein cereal bars, protein nuggets, etc.

[0148] It is understood that the present invention is in no way limited to the embodiments described above and that many modifications may be made thereto without departing from the scope of the appended claims.

Claims

CLAIMS 1. A method for producing a vegetable protein concentrate comprising: a step of hydrolysis, preferably enzymatic, of a starchy vegetable raw material to obtain a hydrolyzate of starchy vegetable raw material, a step of separation of the hydrolyzate to isolate a first soluble phase and a first insoluble phase comprising proteins, fibers, carbohydrates and lipids, characterized in that said method further comprises a step of suspending the first insoluble phase in water for a predetermined period of time followed by a step of separation of said first insoluble phase to isolate a second soluble phase and a wet concentrate of vegetable proteins.

2. A method for producing a vegetable protein concentrate according to claim 1, wherein said starchy vegetable raw material has undergone a pretreatment of sorting, cleaning, grinding, drying, toasting, classification, heat treatments, flaking, fractionation, malting and mixtures thereof, preferably the starchy vegetable raw material is chosen from the group comprising seeds, cereals, pseudo-cereals, poaceaes, amaranthaceaes, polygonaceaes, fabaceaes, and mixtures thereof, preferably said starchy vegetable raw material is a flour.

3. A method of producing a vegetable protein concentrate according to any one of claims 1 to 2, wherein the step of suspending the first insoluble phase in water for a predetermined period of time is carried out with a weight ratio of first insoluble phase to water of between 1:1 and 1:5 4. A method of producing a vegetable protein concentrate according to any one of claims 1 to 3, comprising in in addition to a step of heating the first insoluble phase in water to a temperature between 20°C and 100°C.

5. A method of producing a vegetable protein concentrate according to any one of claims 1 to 4, which comprises a step of maturing the first water-insoluble phase in a maturing tank for a predetermined period of time of at least 10 minutes.

6. A method of producing a vegetable protein concentrate according to any one of claims 1 to 5, wherein said step of separating the hydrolyzate and said step of separating said first insoluble phase are respectively mechanical separation steps.

7. A method of producing a vegetable protein concentrate according to any one of claims 1 to 6, further comprising a step of drying said wet vegetable protein concentrate to form a vegetable protein concentrate, preferably further comprising a step of grinding the vegetable protein concentrate.

8. Vegetable protein concentrate obtained by the process according to any one of claims 1 to 7, comprising a protein content of between 50% and 90% by weight on dry matter, a fiber content of between 3% and 30% by weight on dry matter, a lipid content of between 1% and 16% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter.

9. Vegetable protein concentrate according to claim 8, which comprises a carbohydrate content of less than 15% by weight on dry matter, preferably less than 13% by weight on dry matter, advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter.

10. Vegetable protein concentrate according to claim 8 or 9, comprising a content of starch and its degradation products of less than 15% by weight on dry matter, preferably less than 14% by weight. weight on dry matter, advantageously less than 13% by weight on dry matter, preferably less than 12% by weight on dry matter, particularly advantageously less than 11% by weight on dry matter, preferably less than 10% by weight on dry matter, preferably less than 9% by weight on dry matter, preferably less than 8% by weight on dry matter, advantageously less than 7% by weight on dry matter. 1 1. Plant protein concentrate according to any one of claims 8 to 10, having a particle size dso of between 5 μm and 150 μm, preferably of between 5 μm and 120 μm, preferentially of between 5 μm and 100 μm.

12. Oat protein concentrate according to any one of claims 8 to 11 and obtained by the process according to any one of claims 1 to 7, comprising a protein content of between 50% and 78% by weight on dry matter, a fiber content of between 10% and 30% by weight on dry matter with a soluble fiber content of less than 5% by weight on dry matter, a lipid content of between 1% and 16% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a beta-glucan content of less than 4.5%, preferably less than 4% by weight on dry matter.

13. Rice protein concentrate according to any one of claims 8 to 11 and obtained by the process according to any one of claims 1 to 7, comprising a protein content of between 60% and 90% by weight on dry matter, a fiber content of between 3% and 10% by weight on dry matter, a lipid content of between 1% and 5% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter.

14. Millet protein concentrate according to any one of claims 8 to 11 and obtained by the process according to any one of claims 1 to 7, comprising a protein content of between 50% and 75% by weight on dry matter, a fiber content of between 8% and 30% by weight on dry matter, a lipid content of between 5% and 16% by weight on dry matter, a carbohydrate content of less than 18% by weight on dry matter, and a soluble fiber content of less than 5%, preferably less than 4.5%, preferably less than 4% by weight on dry matter.

15. Food product comprising a weight content of between 1% and 99% of the vegetable protein concentrate according to any one of claims 8 to 14.

16. Food product according to claim 15, in extruded form comprising a weight content of between 10% and 65% by weight of the vegetable protein concentrate according to any one of claims 8 to 14.

17. Food product according to claim 15, in the form of textured vegetable protein, comprising a weight content of between 2% and 45% by weight of the vegetable protein concentrate according to any one of claims 8 to 14.

18. Food product according to claim 15, in the form of protein-enriched pasta comprising a weight content of between 5% and 30% by weight of the vegetable protein concentrate according to any one of claims 8 to 14.

19. Food comprising a food product according to any one of claims 15 to 18 selected from the group comprising protein-enriched pasta, protein crackers, protein biscuits, protein-enriched puddings, protein vegetable burgers, protein-enriched pizza and / or bread doughs, protein bars, protein chocolate, vegan burgers, vegan food sauces, protein cereal bars, protein nuggets, protein-enriched drinks, meat substitutes, protein-enriched pastries or breads, protein yogurts, their derivatives and mixtures.

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