Textured wheat proteins

Abstract

The invention relates to a textured wheat gluten protein composition characterised in that it comprises wheat gluten proteins and sodium bicarbonate, to a method for producing same and to the use thereof.

Description

Description Title: TEXTURED WHEAT PROTEINS STATE OF THE PRIOR ART

[0001] The present invention relates to a composition comprising textured wheat gluten proteins. The invention also relates to its manufacturing process and its use in industry, particularly food, even more particularly the meat analogue industry.

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

[0003] Protein cooking-extrusion processes can be divided into two main families based on the amount of water used during the process. When this quantity, expressed as a percentage of water in the mixture present in the extruder, is greater than a value of around 40% by weight, we usually speak of so-called "wet" cooking-extrusion and the products obtained will be intended for the production of finished products for immediate consumption, simulating animal meat, for example beef steaks or chicken nuggets. For example, we know of patent application WO2014081285 which discloses a process for extruding a mixture of proteins and fibers using a cooling die typical of wet extrusion.

[0004] When the quantity of water is less than a value of the order of 40% by weight, we then usually speak of so-called "dry" extrusion cooking: the products obtained are rather intended to be used by food manufacturers, in order to formulate meat substitutes, by mixing them with other ingredients. The field of the present invention is particularly that of so-called "dry" extrusion cooking, even if it also applies to so-called "wet" extrusion.

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

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

[0007] We also know the article "Textured wheat and pea proteins for meat alternatives applications" (Maningat et al., Cereal Chemistry, 2022, 99:37-66). This presents different textured vegetable proteins, derived from pea or wheat gluten.

[0008] In these prior art documents, the use of wheat gluten in dry extrusion is carried out in the absence of sodium bicarbonate.

[0009] The use of sodium bicarbonate in dry extrusion is known but in order to obtain an expansion effect.

[0010] The article "Role of sodium bicarbonate and trapped air in extrusion" (Lai et al., Cereal Chem., 66(2):69-73) tells us that when sodium bicarbonate is used in the presence of starch, an expansion effect and the generation of a brown color are observed.

[0011] The article “Sodium bicarbonate and the microstructure, expansion and color of extruded black beans” (By J. Berrios & al., October 2004, Journal of Food Processing and Preservation 28(5):321 - 335) also concludes that the effect is expansion and not fibration as sought to imitate meat muscle fibers.

[0012] This expansion is explained in these prior art documents by the generation of carbon dioxide leading to the formation of cells. These cells cause the density of the extruded composition to fall, and therefore its firmness. Indeed, the more cells an extruded composition has, the less material it has, which makes it less resistant to shear.

[0013] In the context of the production of a textured protein composition for the production of meat analogues, in particular chicken or fish, these teachings of the prior art therefore strongly discourage the person skilled in the art of using sodium bicarbonate in extrusion processes, in particular by dry means.

[0014] It is to the Applicant's credit to have gone beyond the above prior art and to have developed a new textured composition preferably by specific dry process comprising both vegetable proteins from wheat gluten as well as sodium bicarbonate, making it possible to obtain a textured composition of high interest in particular for the food industry.

[0015] The terms “textured” and “dry extruded” are interchangeable for the purposes of the present invention.

[0016] This invention will be better understood in the following chapter which aims to give a general description thereof. GENERAL DESCRIPTION OF THE PRESENT INVENTION

[0017] According to a first aspect, the present application provides a textured wheat gluten protein composition characterized in that it comprises wheat gluten proteins and sodium bicarbonate.

[0018] In one embodiment, the composition is characterized in that the wheat gluten proteins represent between 80% and 100%, preferably between 90% and 100%, preferably between 95% and 100%, preferably 100%, % expressed by weight of the total weight of proteins present in the composition.

[0019] In one embodiment, the composition is characterized in that it comprises, in % expressed as dry weight over the total dry weight of the composition: - between 50% and 70%, preferably between 55% and 65%, preferably between 57% and 62% of wheat gluten proteins, and - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate.

[0020] In one embodiment, the composition is characterized in that it comprises starch, preferably wheat starch.

[0021] In this embodiment, the composition is characterized in that it comprises between 10% and 30%, preferably between 15% and 25%, preferably between 17% and 23%, preferably 20% starch, preferably wheat starch, % expressed in dry weight over total weight of the composition.

[0022] In one embodiment, the composition is characterized in that it also comprises a plant fiber, preferably a pea plant fiber.

[0023] In this embodiment, the composition is characterized in that it comprises between 5% and 15%, preferably between 7% and 13%, preferably 10% of vegetable fiber, preferably pea fiber, % expressed in dry weight over the total dry weight of the composition.

[0024] In one embodiment, the composition is characterized in that it comprises between 50% and 70% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, % expressed as dry weight over total weight of the composition.

[0025] In one embodiment, the composition is characterized in that it consists of: between 50% and 70% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, % expressed as dry weight on total weight of the composition.

[0026] In one embodiment, the composition is characterized in that it has a dry matter greater than 80% by weight relative to the total weight of the composition, preferably greater than 90% by weight, preferably between 90% and 100%, preferably between 95% and 98%.

[0027] In a second aspect, the invention relates to a process for preparing a composition according to the first aspect of the invention, characterized in that the process comprises a step of texturizing wheat gluten proteins by extrusion in the presence of sodium bicarbonate.

[0028] In one embodiment, the method is characterized in that it comprises the following steps: 1) Providing a dry mixture comprising a protein-rich material of wheat gluten and sodium bicarbonate in relative amounts such that dry mix includes, in % expressed in dry weight on dry weight of mix: - between 60% and 80% wheat gluten, preferably between 65% and 75%, preferably between 67% and 73%, preferably between 69% and 71% wheat gluten, - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate; 2) Dry cooking-extrusion of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 35%, preferably 25% and 35%; 3) Optionally cutting of the extruded composition at the extruder outlet, 4) Optionally drying of the composition thus obtained.

[0029] In another embodiment dedicated to wet extrusion, the method is characterized in that it comprises the following steps: 1) Supply of a dry mixture comprising a material rich in wheat gluten proteins and sodium bicarbonate in relative quantities such that the dry mixture comprises, in % expressed as dry weight on dry weight of mixture: - between 60% and 80% wheat gluten, preferably between 65% and 75%, preferably between 67% and 73%, preferably between 69% and 71% wheat gluten, - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate; 2) Wet cooking-extrusion of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder of between 36% and 70%, preferably 45% and 65%, even more preferably between 50% and 60%; 3) Optionally cutting of the extruded composition at the extruder outlet.

[0030] In one embodiment, the method is characterized in that the dry mixture of step 1 comprises between 15% and 25% of starch, preferably wheat starch, % by dry weight on dry weight of mixture.

[0031] In one embodiment, the method is characterized in that the dry mixture of step 1 comprises between 5% and 15% of vegetable fibers, preferably pea vegetable fibers, % by dry weight on dry weight of mixture.

[0032] In one embodiment, the method is characterized in that the dry mixture of step 1 comprises between 5% and 15% of vegetable fibers, preferably pea vegetable fibers, % by dry weight on dry weight of mixture.

[0033] According to a third aspect, the invention relates to a composition obtainable by the method of the second aspect of the invention.

[0034] According to a fourth aspect, the invention relates to a method for preparing a fibrous structure based on textured wheat gluten proteins, comprising: 1) hydration of a composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention, 2) hashing the composition from step 2.

[0035] According to a fifth aspect, the invention relates to a fibrous structure capable of being obtained according to the method of the fourth aspect of the invention.

[0036] According to a sixth aspect, the invention relates to the use of the composition according to the first aspect of the invention or produced according to the process of the second aspect of the invention for preparing a food, pharmaceutical or cosmetic composition.

[0037] In one embodiment, the composition is used to prepare a meat analogue, such as a chicken meat analogue, ground meat, steak, chicken fillet, chicken nugget, sausage, fish, shellfish, preferably a chicken meat analogue.

[0038] In one embodiment, the composition is used to prepare a bakery or pastry product.

[0039] The present invention will be better understood from the detailed description below. DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0040] Composition of textured wheat gluten proteins.

[0041] In a first aspect, the present invention relates to a textured wheat gluten protein composition comprising wheat gluten protein and sodium bicarbonate.

[0042] By "textured wheat gluten protein composition" is meant in the present invention a composition comprising wheat gluten proteins which have been subjected to a physical and / or chemical process aimed at modifying these proteins in order to give them a specific ordered structure. In the context of the present invention, the texturization of wheat gluten proteins aims to give them the appearance of fibers such as those present in animal meats.

[0043] In a preferred embodiment, the composition according to the invention is characterized in that the textured wheat gluten proteins of the composition according to the invention are wheat gluten proteins textured in the presence of sodium bicarbonate, preferably by the dry route.

[0044] In a preferred embodiment, the composition according to the invention is characterized in that the textured wheat gluten proteins of the composition according to the invention are dry-textured wheat gluten proteins, preferably in the presence of sodium bicarbonate.

[0045] As will be described in the remainder of this description, the composition according to the invention is preferably obtained by dry texturing.

[0046] By "dry texturing" is meant in the present invention a texturing process, in particular by extrusion cooking, in which the amount of water in the mixture present in the extruder represents less than 40% of the total weight of the ingredients used during the process, preferably between 1% and 40%. Typically, as detailed below, the textured protein composition of the present invention is preferably prepared by extrusion cooking by introducing a powder and water into an extruder, said powder containing proteins and optionally legume fibers, and in this context the expression "dry textured" means that the weight of water introduced into the extruder represents less than 40% of the total weight of the ingredients used during the process, preferably between 1% and 40% of the total weight of water and powder introduced into the extruder, more preferably between 5 and 35%.

[0047] Any so-called potable water is suitable for this purpose. By "potable water" is meant water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in the present invention, it will be understood that this potable water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH between 6.5 and 9 and a TH (Hydrometric Title, or the hardness of the water, which corresponds to the measurement of the content of calcium and magnesium ions in water) greater than 15 French degrees. In other words, potable water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium. This definition includes drinking water, decarbonated water, and demineralized water.

[0048] Wheat gluten

[0049] In the present invention, “wheat gluten” is to be understood as the protein fraction derived from wheat consisting of gliadins and glutenins.

[0050] Preferably, the wheat gluten used in the process according to the present invention is vital, or in other words in native form. Wheat gluten is said to be “vital” when it is obtained by a process which does not denature it and therefore retains its viscoelastic properties.

[0051] Preferably, the wheat gluten used in the process according to the present invention and present in the composition of the invention is wheat gluten which has not been hydrolyzed. In the present invention, the expression "non-hydrolyzed wheat gluten" must be understood to mean wheat gluten which has not undergone a specific dedicated operation of reducing the molecular weights of its constituent proteins, for example by acid, alkaline or biochemical hydrolysis, e.g. proteases, peptidases.

[0052] In a preferred embodiment, the wheat gluten used in the process according to the present invention and present in the composition according to the invention is characterized by a degree of hydrolysis (DH) of between 0.1% and 3%, of preferably 0.5% and 2.5%, preferably 1% to 2%. The degree of hydrolysis is defined as the proportion of cleaved peptide bonds in a protein hydrolyzate. The degree of hydrolysis can be easily known by implementing well-known colorimetric methods such as o-phthaldialdehyde (OPA) or trinitrobenzenesulfonic acid (TNBS). The person skilled in the art may refer, for example, to the article "Comparison of three methods for measuring the degree of hydrolysis of enzymatically modified milk proteins" (Turgeon & al., Canadian Institute of Food Science and Technology Journal, Volume 24, Issues 1-2, February 1991, Pages 14-18). In this application, the preferred method is OPA.

[0053] The composition according to the present invention is preferentially characterized in that the wheat gluten proteins represent between 80% and 100%, preferentially between 90% and 100%, preferentially between 95% and 100%, preferentially 100% of the total quantity of proteins present in the composition.

[0054] In certain embodiments, the proteins of the composition according to the invention are exclusively wheat gluten proteins.

[0055] Legume proteins

[0056] In certain embodiments, the composition according to the invention may comprise, in addition to wheat gluten proteins, one or more other vegetable proteins, preferably other textured vegetable proteins. In these embodiments, the content of one or more other vegetable proteins is between 0.5% and 20%, the percentage being expressed as the amount of vegetable proteins other than wheat gluten proteins over the total amount of proteins present in the composition. The content of one or more other vegetable proteins may therefore be 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20%, as well as any subset using these values ​​as limits.

[0057] In certain embodiments, this or these other vegetable proteins have been textured according to the method of the invention, at the same time as the wheat gluten proteins, in particular in the presence of sodium bicarbonate. In this case, the textured wheat gluten protein composition comprising, in addition to textured wheat gluten proteins, other textured vegetable proteins, is obtained or capable of being obtained by implementing in step 1 of the process according to the invention a dry powder mixture comprising, in addition to sodium bicarbonate and materials rich in wheat gluten proteins, one or more other materials rich in these vegetable proteins.

[0058] In certain embodiments, these other vegetable proteins are textured by a method other than that according to the invention. In this case, the textured wheat gluten protein composition comprising, in addition to textured wheat gluten proteins, vegetable proteins, preferably textured vegetable proteins, is obtained by mixing the wheat gluten protein composition obtained or capable of being obtained according to the method of the invention with vegetable proteins, preferably textured vegetable proteins obtained by a method other than that of the invention.

[0059] These plant proteins are preferably legume proteins, particularly pea or fava bean proteins. Oat, mung bean, potato, corn, or chickpea proteins can also be used. The skilled person will be able to make any necessary adaptations.

[0060] The term "plant proteins" should be understood as any extract, composition, or product 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. Furthermore, due to the plant origin of the proteins thus extracted, they de facto include other constituents, otherwise known as impurities, from this same plant source.

[0061] The term "legumes" is considered here as the family of dicotyledonous plants of the order Fabales, and more specifically the family Fabaceae or Leguminosae. It is one of the largest families of flowering plants, third only 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 among which the soybeans, beans, peas, field beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, licorice.

[0062] The term "pea" is here considered in its broadest sense and includes in particular all varieties of "smooth pea" and "wrinkled pea", and all mutant varieties of "smooth pea" and "wrinkled pea", regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0063] The term "pea" includes pea varieties belonging to the genus Pisum and more particularly to the species sativum and aestivum. Said mutant varieties include 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., 1996 (CL HEYDLEY et al. "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87).

[0064] The term "fava bean" means 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 of fava bean protein.

[0065] Sodium bicarbonate

[0066] By "sodium bicarbonate", "monosodium carbonate", "sodium hydrogen carbonate", or formerly "baking soda", is meant according to the present invention sodium hydrogen carbonate which is an inorganic compound described by the empirical formula NaHCO3. It is traditionally a white ionic compound composed of the hydrogen carbonate anion and the sodium cation, which is in powder form. In the present invention, the quality necessary from a regulatory point of view, adapted to the final use of the composition according to the present invention, will be chosen.

[0067] In a preferred embodiment, the sodium bicarbonate is food-grade sodium bicarbonate. Food-grade sodium bicarbonate means sodium bicarbonate having a higher level of purity than technical sodium bicarbonate.

[0068] In some embodiments, the sodium bicarbonate may comprise impurities. Preferably, the sodium bicarbonate used in the invention is a sodium bicarbonate having a purity of at least 90%, preferably at least 95%, preferably at least 98%, more preferably at least 99%, the remainder being impurities, % expressed by weight of sodium bicarbonate.

[0069] The composition according to the present invention is preferentially characterized in that the percentage of wheat gluten proteins is between 50% and 70% of the total weight of the composition, preferentially between 55% and 65%, preferentially between 57% and 62%, and the percentage of sodium bicarbonate is between 1% and 3% of the total weight of the composition, preferentially between 1.5% and 2.5%, preferentially between 1.7% and 2.3%, preferentially 2%.

[0070] Starch

[0071] The composition according to the present invention is preferentially characterized in that it can also comprise starch, preferentially wheat starch.

[0072] By "starch" is meant in the present invention 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 at the origin of branches in the structure of the molecule.

[0073] 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 between amylose and amylopectin depends on the botanical source of the starch.

[0074] 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.

[0075] 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.

[0076] 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.

[0077] 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).

[0078] 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.

[0079] It is these properties in particular which give starch its interesting technological properties.

[0080] 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).

[0081] 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.

[0082] 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.

[0083] 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.

[0084] Amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90°C are required to obtain complete swelling of the grains (case of amylomais complexed with lipids).

[0085] The disappearance of grains and the solubilization of macromolecules lead to a decrease in viscosity.

[0086] 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.

[0087] This phenomenon is known as retrogradation.

[0088] When a starch contains amylose, it is this first molecule that will undergo retrogradation.

[0089] 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.

[0090] This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices between them by through hydrogen bridge bonds, displaces the water molecules associated with the helices and causes significant syneresis.

[0091] Preferably, the starch used according to the invention is a wheat starch.

[0092] Alternatively, the starch used according to the invention is a legume starch, preferably a pea or field bean starch, more preferably a pea starch.

[0093] 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).

[0094] 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 of the order of 35% by total weight of starch.

[0095] By "native" starch we mean a starch that has not undergone any chemical or physical modification.

[0096] 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.

[0097] Pre-gelatinization of starch is an operation well known to those skilled in the art in which cooking is carried out at a temperature below the gelatinization temperature of the starch.

[0098] Pre-gelatinized starches can be obtained by hydrothermal gelatinization type treatment of native starches or modified starches, in particular by steaming, jet-cooking, drum cooking or kneading.

[0099] 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.

[0100] 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.

[0101] The degree of crystallinity is measured by X-ray diffraction, as described in US Patent 5,362,777 (column 9, lines 8-24).

[0102] For example, we can cite the products manufactured and marketed by the Applicant under the PREGEFLO® brand, such as: - 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.

[0103] According to the invention, the term "modified starch" means any starch that has undergone modifications by chemical and / or enzymatic means. Preferably, this means any starch that has been chemically treated to obtain properties specific such as acetylated, oxidized, hydroxypropylated or phosphate crosslinked starches. Even more preferably, the starch is crosslinked.

[0104] Preferably, the wheat or pea starch used in the process of the present invention is native, pregelatinized or crosslinked.

[0105] The composition according to the present invention is preferentially characterized in that the starch content, preferentially wheat starch, is between 10% and 30% of the total weight of the composition, preferentially between 15% and 25%, preferentially between 17% and 23%, preferentially 20%.

[0106] Plant fiber

[0107] The composition according to the present invention is preferentially characterized in that it can also comprise a plant fiber, preferentially a pea plant fiber.

[0108] By "plant fibers", "pea plant fibers" or "legume fibers" is meant any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from plants and / or legumes. Such fibers are extracted by any process well known to those skilled in the art. Peas, field beans or potatoes are particularly preferred as sources of plant fibers.

[0109] The composition according to the present invention is preferentially characterized in that the content of vegetable fiber, preferentially a vegetable fiber from peas, is between 5% and 15% of the total weight of the composition, preferentially between 7% and 13%, preferentially 10%.

[0110] Preferably, the plant fiber is obtained from peas using a wet extraction process. The dehulled pea is ground into flour which is then suspended in water. The suspension thus obtained is sent to hydrocyclones in order to extract the starch. The supernatant is sent to horizontal decanters in order to obtain a legume fiber fraction. Such a process is described in patent application EP2950662. A legume fiber thus prepared contains between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, as well as between 25% and 45% pea starch, preferably between 30% and 40%. A commercial example of such a fiber is, for example, Pea Fiber I50M from the Roquette company.

[0111] Other features

[0112] The composition according to the present invention is preferentially characterized in that it comprises a mixture composed of between 50% and 70% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, the percentages being expressed in dry weight over the total weight of the composition.

[0113] Preferably, the total content of wheat gluten proteins, sodium bicarbonate, wheat starch and vegetable fibers in the composition is between 80% and 100%, preferably between 85% and 100%, preferably between 90% and 100%, preferably between 95% and 100%, preferably between 98% and 100%, preferably is equal to 100%, percentages expressed as dry weight over the total weight of the composition.

[0114] The composition according to the present invention is preferentially characterized in that it consists of: between 50% and 70% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, the percentages being expressed in dry weight over the total weight of the composition.

[0115] The composition according to the present invention is preferentially characterized in that it has a dry matter greater than 80% by weight relative to the total weight of dry matter of the composition, preferentially greater than 90% by weight, preferentially between 90% and 100%, preferentially between 90% and 95%.

[0116] The dry matter is measured by any method well known to the person skilled in the art. Preferably, the so-called "desiccation" method is used. It consists of determining the quantity of water evaporated by heating a known quantity of a sample of known mass. The heating is continuous until the mass stabilizes, indicating that the evaporation of the water is complete. Preferably, the temperature used is 105°C.

[0117] The composition according to the present invention is preferably in the form of a textured vegetable protein also known under the name “TVP” (Textured Vegetable Protein).

[0118] The composition according to the present invention is preferentially characterized in that it has a firmness greater than or equal to 600 N, preferably greater than or equal to 700 N.

[0119] The firmness of the composition according to the invention is preferably measured by test A described below: - a sample of composition is hydrated in a sealed plastic bag with 3 times its weight in drinking water from the network, at room temperature, for 24 hours, - the sample is separated from the residual water with a culinary strainer, - to measure firmness, a TA.TXT2 texturometer manufactured by Stable Micro Systems Ltd is used, equipped with a TA-045 spindle: 1.5mm (.059") thick x 10mm (.394") wide, - the hydrated sample is placed on the measuring platform of the TA.TXT2 texturometer so that the TA-045 mobile cuts the sample perpendicular to the length of the sample (its largest dimension), - measurement parameters: pre-test speed 2.0 mm / s - test speed 30 mm / s - post-test speed 10 mm / s - deformation (percentage of penetration of the sample by the knife) 90%, - the firmness is the maximum value detected by the TA mobile. TXT2 in Newton, - the firmness according to test A is obtained by repeating the measurement 10 times, then averaging the results obtained.

[0120] This high firmness reflects that the textured wheat gluten proteins of the composition according to the invention are at least partly, preferably mainly in the form of fibers.

[0121] In one embodiment, the composition according to the present invention is preferentially characterized in that at least 50%, preferably at least 70%, preferably at least 95%, of the textured wheat gluten proteins are in the form of fibers.

[0122] The composition according to the present invention is preferentially characterized in that it makes it possible to generate a fibrous structure analogous to muscle fibers of animal meat, preferably chicken meat.

[0123] This fibrous structure can typically be obtained by implementing the composition according to the invention in a process as defined in the fourth aspect of the invention or in the protocol of Test B.

[0124] The composition according to the present invention is preferentially characterized in that it makes it possible to generate a fibrous structure similar to that of animal meat, preferably chicken meat.

[0125] By "fibrous structure similar to that of animal meat" is meant in the present invention that the wheat gluten proteins of the composition according to the invention are at least partly, preferably mainly, in the form of protein fibers similar to those of muscle fibers of animal meat, preferably chicken meat.

[0126] The fibration capacity (i.e. formation of protein fibers similar to the muscle fibers of animal meat) of the composition according to the invention is preferably measured by a Test B as described below.

[0127] Test B aims to highlight the presence of fibers with a structure similar to animal meat fibers, by rehydrating the textured protein composition and chopping it to reveal them. More specifically, the B test protocol includes: 1) The implementation of the following protocol: - Contacting a 50g sample of composition in a 500ml beaker with 450ml of water, the composition preferably having a dry matter content greater than 80% by weight relative to the total weight of the composition, - After 30 min of static contact, separation of the hydrated composition from the residual water using a strainer with a mesh size of approximately 1 mm - Chop the composition in a food processor, typically for 20s at speed 1 in a KENWOOD type FDP65.820SI Multipro Express robot equipped with the blade tool. 2) Evaluation of the fibration: - the fibration according to Test B is evaluated visually as follows: +++ excellent fibration (typically as shown in [Fig. 2a]) / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / -- poor fibration / — no fibration (typically as shown in [Fig. 2a]).

[0128] [Fig. 2a] represents what is typically an “excellent fibration” called “+++” according to Test B. Before hydration, at the start of Test B, the structure of the sample is heterogeneous with clearly visible asperities on the surface. After hydration and chopping, we can see the significant presence of a fibrous structure comprising fibers with a length of at least 3 cm detaching from each other. This fibrous structure is elastic and resistant to cutting.

[0129] [Fig. 2b] represents what is typically a "no fibration" called "—" according to Test B. Before hydration, entry of Test B, the structure of the tested sample is generally homogeneous with a smooth surface. After hydration and chopping, we note the absence of fibrous structure in favor of a pasty, soft, loose structure, disintegrating in water.

[0130] The composition according to the present invention is preferentially characterized in that it makes it possible to generate a fibrous structure having excellent fibration according to test B.

[0131] The composition according to the present invention is preferably characterized in that at the end of the preparation process, said composition has dimensions of between 3 cm and 5 cm in length, and between 0.3 cm and 0.7 cm in width. As shown in [Fig. 1], the composition according to the invention typically has a dimension much larger than the others which will be called its “length”.

[0132] The composition according to the present invention is preferentially characterized in that it makes it possible to generate, typically when it is implemented in a method as defined in the fourth aspect of the invention or in the protocol of Test B, a fibrous structure comprising at least 50% of fibers whose length is greater than 2 cm, preferentially at least 75%, even more preferentially at least 85%. The percentages of fibers generated whose length is greater than 2 cm may therefore be 50%, 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%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, as well as all ranges using these values ​​as upper and lower limits.

[0133] The composition according to the present invention is preferentially characterized in that it makes it possible to generate, typically when it is implemented in a method as defined in the fourth aspect of the invention or in the protocol of Test B, a fibrous structure comprising at least 50% of fibers whose length is greater than 3 cm, preferentially at least 75%, even more preferentially at least 85%. The percentages of fibers generated whose length is greater than 3 cm may therefore be 50%, 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%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, as well as all ranges using these values ​​as upper and lower limits.

[0134] The percentages of generated fibers mentioned above are typically measured by performing Test B and then manually separating the different residual fibers. The length of each residual fiber is measured using a ruler. The number of residual fibers whose size is less than 2 cm (N1), the number of residual fibers whose size is greater than 2 cm (N2) and the number of residual fibers whose size is greater than 3 cm (N3) are determined.

[0135] The percentage of fibers generated after performing Test B whose length is greater than 2 cm is equal to (N2 / (N1 +N2)) * 100.

[0136] The percentage of fibers generated after performing Test B whose length is greater than 3 cm is equal to (N3 / (N1 +N2)) * 100.

[0137] The total protein content of the composition according to the present invention is advantageously between 50% and 70%, preferably between 55% and 65% by weight of the total dry matter of the composition. To analyze this protein content, any method well known to the person 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 the person skilled in the art and commonly used to analyze the protein content of vegetable protein compositions.

[0138] In addition to all the compounds previously mentioned, the composition according to the invention can of course comprise other compounds such as colorants, flavorings, amino acids or peptides (to improve nutritional quality), additives such as sodium metabisulfite.

[0139] A process for producing a textured wheat gluten protein composition.

[0140] In a second aspect, the present invention relates to a method of producing a composition according to the first aspect of the invention.

[0141] This process is characterized in that it comprises a step of texturizing wheat gluten proteins in which the wheat gluten proteins are textured by extrusion in the presence of sodium bicarbonate.

[0142] In one embodiment, the method comprises the following steps: comprises the following steps: 1) Supply of a dry mixture comprising a material rich in wheat gluten proteins and sodium bicarbonate in relative quantities such that the dry mixture comprises, in % expressed as dry weight on dry weight of mixture: - between 60% and 80% wheat gluten, preferably between 65% and 75%, preferably between 67% and 73%, preferably between 69% and 71% wheat gluten, - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate; 2) Dry cooking-extrusion of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 35%, preferably 25% and 35%; 3) Optionally cutting of the extruded composition at the extruder outlet, 4) Optionally drying of the composition thus obtained.

[0143] Step 1

[0144] The dry mix is ​​preferably in powder form.

[0145] The dry mixture comprising the sodium bicarbonate and the wheat gluten protein-rich materials used in step 1 may be prepared by mixing said materials before introduction into the extruder. Alternatively, the sodium bicarbonate and the wheat gluten protein-rich materials may also be weighed separately and then introduced together or separately as feed to the extruder. The dry mixture may consist essentially or even exclusively of sodium bicarbonate and wheat gluten protein-rich material. The dry mixture is preferably a dry homogeneous mixture. It preferably contains the various constituents necessary to give a fibrous appearance to the composition during step 2 once it is mixed with water and extruded.

[0146] Preferably, the wheat gluten protein-rich materials used in step 1 have a degree of hydrolysis (DH) of between 0.1% and 3%, preferably 0.5% and 2.5%, preferably 1% to 2%.

[0147] Preferably and to clarify the “rich” terminology, the materials rich in wheat gluten proteins are characterized by a total protein content advantageously between 60% and 90%, preferably between 70% and 85%, even more preferably between 75% and 85%, % expressed in dry weight of proteins on the total dry weight of the material rich in wheat gluten protein. The protein content of the materials rich in wheat gluten protein may therefore be 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89 or 90%, expressed as dry weight of protein on the total dry weight of the material rich in wheat gluten protein, as well as all the ranges made up of these values. To analyze this total protein content, any method well known to the person skilled in the art can be used.Preferably, the dry matter of the material rich in wheat gluten proteins is greater than 80% by weight, preferably. greater than 90%, % dry weight relative to the total weight of the material rich in wheat gluten protein.

[0148] Preferably, the materials rich in wheat gluten proteins are isolates whose protein content is greater than 70%, preferably greater than 80%, preferably between 80% and 90%, % expressed by weight of proteins on dry weight of the isolate. A particularly preferred example is the commercial product VITEN® produced and marketed by the company Roquette Frères.

[0149] Due to the obvious selection for the person skilled in the art of the quantity of material rich in wheat gluten proteins used as well as its protein content, the content of wheat gluten proteins in the composition of textured wheat gluten proteins according to the first aspect according to the invention will depend.

[0150] In a preferred embodiment, the dry mixture of step 1 comprises between 60% and 80%, preferably between 65% and 75%, of wheat gluten whose protein content expressed by weight of protein on dry weight is between 80% and 90%, preferably between 82% and 87%.

[0151] In another preferred embodiment, the dry mix of step 1 comprises between 69% and 71% of wheat gluten whose protein content expressed by weight of protein on dry weight is between 80% and 90%.

[0152] Even more preferably, the materials rich in wheat gluten proteins have a particle size distribution characterized by a Dmode of between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns. The measurement of this particle size distribution is carried out using a MALVERN 3000 laser particle size analyzer in dry phase (equipped with a powder module). In the present invention, the terms "microns", "micrometers" and "pm" can be used interchangeably. The powder to be analyzed is placed in the module feed with an opening of between 1 and 4 mm and a vibration frequency of 50% or 75%. The device automatically records the different sizes and restores the Particle Size Distribution (or PSD in English) as well as the Dmode, the D10, the D50 and the D90. The Dmode is well known to those skilled in the art and consists of the size of the largest particle population.

[0153] The particle size of the powder is beneficial for the stability and productivity of the process. A particle size that is too fine is inevitably followed by problems that are sometimes difficult to manage during the extrusion process.

[0154] The process according to the present invention is preferably characterized in that the powder mixture of step 1 also comprises between 10% and 30%, preferably between 15% and 25%, preferably between 17% and 23%, preferably 20% of starch, preferably wheat starch, % expressed by weight of starch on weight of mixture. The starch content may therefore be 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%%, as well as any combination of these limits.

[0155] Preferably, the powder mixture of step 1 may also contain vegetable fibers, preferably legume fibers, characterized in that the powder mixture thus obtained has a vegetable fiber content, preferably legume fibers, of between 5% and 15%, preferably between 7.5% and 12.5%, % expressed by weight of vegetable fibers on weight of mixture. The vegetable fiber content may therefore be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15%, as well as any combination of these limits.

[0156] By "plant fibers" is meant any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from plant sources. By "legume fibers" is meant any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from legumes. Such fibers are extracted by any method well known to those skilled in the art. Preferably, the legume fibers are pea, faba bean, mung bean, chickpea fiber, or a mixture thereof. When legume fibers are used in the method according to the present invention, the proteins and the fibers come from the same legume or from legumes of different botanical origins, preferably from the same legume. In a particular embodiment, the This process is carried out with proteins and fibers from peas or fava beans. In another particular method, the plant fiber comes from potatoes.

[0157] When using a plant fiber, this is preferably pea or potato, using a wet extraction process. The dehulled pea is ground into flour which is then suspended in water. The suspension thus obtained is sent to hydrocyclones to extract the starch. The supernatant is sent to horizontal decanters to obtain a legume fiber fraction. Such a process is described in patent application EP2950662. A legume fiber thus prepared contains between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, as well as between 25% and 45% of pea starch, preferably between 30% and 40%. A commercial example of such a fiber is, for example, the Pea Fiber I50 fiber from the company Roquette Frères.

[0158] The mixing of proteins and fibers (fiber / protein mixture) can be carried out upstream using a dry mixer or directly during feeding to the extruder. During this mixing, additives well known to those skilled in the art, such as flavorings or colorings, can be added.

[0159] Alternatively, the fiber / protein blend is naturally obtained by turbo-separation of legume flour. The legume seeds are cleaned, stripped of their outer fibers, and ground into flour. The flour is then turbo-separated, which involves applying an upward airflow to separate the different particles according to their density. It is possible to concentrate the protein content in flours from about 20% to more than 60%. Such flours are called "concentrates." These concentrates also contain between 10% and 20% legume fiber.

[0160] Alternatively, legume fiber may be replaced with any suitable plant fiber, including potato fiber, oat fiber, faba bean fiber, or lemon fiber. Potato fiber is particularly preferred.

[0161] Step 2

[0162] In step 2, the dry powdered mixture is then textured, which means that the dry mixture containing the proteins will undergo thermal destructuring and reorganization in order to form a continuous elongation in parallel straight lines, simulating the fibers present in meat. Any process well known to the person skilled in the art will be suitable, in particular by extrusion.

[0163] Extrusion involves forcing a product to flow through a small orifice, the die, under the action of high pressures and shear forces, thanks to the rotation of one or two Archimedean screws. The resulting heating, combined with heating, causes cooking and / or denaturation of the product, hence the term sometimes used "extrusion cooking", followed by expansion by evaporation of the water at the die outlet. This technique makes it possible to produce products that are extremely diverse in their composition, their structure (expanded and honeycombed shape of the product) and their functional and nutritional properties (denaturation of antinutritional or toxic factors, sterilization of food, for example). The processing of proteins often leads to structural modifications that result in the production of products with a fibrous appearance, simulating the fibers of animal meat.In the present invention, the cooking-extrusion step is preferably carried out by the dry method, that is to say that the quantity of water introduced into the extruder represents less than 40% of the total weight of water and powder introduced into the extruder, preferably between 30% and 40%. In the present invention, this percentage can be obtained by dividing the amount of water introduced into the extruder by the total of the amount of powder and water introduced into the extruder, and multiplying by 100. Preferably, the amount of water in the mixture present in the extruder is between 1% and 40%, preferably 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38% 39% or 40% as well as all combinations of these values ​​in the form of a range.

[0164] When in the present invention, the cooking-extrusion step is alternately carried out by the wet method, the quantity of water introduced into the extruder represents more than 40% of the total weight of water and powder introduced in the extruder, preferably between 40% and 60%. In the present invention, this percentage can be obtained by dividing the quantity of water introduced into the extruder by the total of the quantity of powder and water introduced into the extruder, and multiplying by 100. Preferably in this alternative embodiment, the quantity of water in the mixture present in the extruder is 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59% or 60% as well as all combinations of these values ​​in the form of a range.

[0165] Any so-called potable water is suitable for this purpose. By "potable water" is meant water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in the present invention, it will be understood that this potable water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH between 6.5 and 9 and a TH (Hydrometric Title, or the hardness of the water, which corresponds to the measurement of the content of calcium and magnesium ions in water) greater than 15 French degrees. In other words, potable water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium. This definition includes drinking water, decarbonated water, and demineralized water.

[0166] Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length / diameter ratio of between 20 and 45, preferably between 35 and 45, preferably between 37 and 39, and equipped with a succession of 85-95% conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse pitch elements.

[0167] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio may therefore be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65. Preferably, the length / diameter ratio will be between 30 and 50, preferably between 38 and 42, even more preferably 40.

[0168] The different elements are the conveying elements aimed at conveying the product into the die without modifying the product, the kneading elements aimed at mixing the product and the reverse pitch elements aimed at applying a force to the product to make it progress in the opposite direction and thus cause mixing and shearing.

[0169] Preferably, the conveying elements will be placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the kneading elements with a temperature between 90°C and 150°C and finally the reverse pitch elements with temperatures between 100°C and 140°C, preferably between 100°C and 120°C. In an alternative mode, it will be possible to alternate the reverse pitch and kneading elements.

[0170] Preferably for the so-called "wet" extrusion mode, the conveying, kneading and reverse step elements are arranged with a temperature set between 80°C and 150°C.

[0171] Preferably, this screw is rotated between 800 and 1200 rpm, preferably between 900 and 1100 rpm.

[0172] Preferably for the so-called “wet” extrusion mode, this screw is rotated between 200 and 500 rpm.

[0173] Step 3

[0174] Step 3 then consists of cutting the extruded composition at the extruder outlet, consisting of at least a die. This step is optional but preferred.

[0175] In a first variant, the cutting can be carried out naturally, that is to say by simple ejection of the extruded composition and breaking of the rod due to the ejection force and gravity.

[0176] In a second variant, the die is equipped with orifices whose surface area is between 2 and 12 mm 2 , preferably between 4 and 10 mm 2 , even more preferably between 6 and 10 mm 2 , and a knife whose rotation speed is between 600 and 1000 revolutions per minute, preferably between 700 and 900 revolutions / min, even more preferably 800 revolutions / min. The surface of the orifices will be so potentially 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 or 12mm 2 as well as any subset using these values ​​as bounds.

[0177] In a third variant dedicated to the so-called “wet” extrusion mode, the die is equipped with a system for cooling and cutting the extrusion strip obtained.

[0178] Preferably, the knife should not be placed flush with the extruder outlet, but preferably at a distance of between 3 and 11 mm. By "flush" is meant at a distance extremely close to the die located at the extruder outlet, at the limit of touching the die but without touching it. Conventionally, the person skilled in the art will adjust this distance by making the knife and the die touch, then by very slightly offsetting it. The distance values ​​will therefore potentially be 3, 4, 5, 6, 7, 8, 9, 10 or 11 mm as well as the subassemblies using these values ​​as limits.

[0179] Step 4

[0180] The final step 4 consists of drying the resulting composition. This step is optional but preferred.

[0181] The person skilled in the art will know how to use the appropriate technology to dry the composition according to the invention from the wide range currently available. Mention may be made, without limitation and for the sole purpose of example, of air flow dryers, microwave dryers, fluidized bed dryers or vacuum dryers. He will select the right parameters, mainly time and temperature, in order to achieve the desired final dry matter.

[0182] Preferably, the drying will be carried out to achieve a composition having a dry matter content of between 90% and 100%, preferably between 92% and 95%, % expressed as total weight of the composition.

[0183] Composition obtainable by the process

[0184] In a third aspect, the invention relates to a composition obtainable by the process as defined in the second aspect of the invention.

[0185] The composition obtainable comprises textured wheat proteins and bicarbonate, and preferably has one or more characteristics of the composition described in the first aspect of the invention.

[0186] In the present invention, the expressions "obtainable by the process" and "produced by the process" may be used interchangeably, whether relating to the composition or the fibrous structure.

[0187] Process for preparing a fibrous structure

[0188] In a fourth aspect, the invention relates to a method of a textured wheat gluten protein-based fibrous structure, said method comprising: 1) hydration of a composition according to the first or third aspect of the invention, or produced according to the method of the second aspect of the invention, 2) chopping the composition from step 2 until a fibrous structure is obtained.

[0189] In one embodiment, the composition of step 1 has a dry matter greater than 80% by weight relative to the total weight of the composition.

[0190] In one embodiment, step 1 comprises the following steps: 1 a) the composition and brought into contact with water, for example by immersing it in water, for a time sufficient to hydrate the composition, 1 b) the hydrated composition is separated from the residual water, for example by filtration.

[0191] Fibrous structure

[0192] In a fifth aspect, the invention relates to a fibrous structure obtainable according to the fourth aspect of the invention.

[0193] The composition obtainable comprises textured wheat proteins and bicarbonate, and preferably has one or more characteristics of the fibrous structure described in the first aspect of the invention.

[0194] Uses of the composition

[0195] In a fourth aspect, the present invention relates to the use of the composition according to the first aspect of the invention or a composition produced according to the process of the second aspect of the invention, for preparing a food, pharmaceutical or cosmetic composition.

[0196] Food composition means any food composition, whether intended for human or animal consumption, typically in the group of confectionery compositions (e.g. chocolate, caramel, jelly candies), bakery products (e.g. bread, brioches, muffins), meat and fish (e.g. sausages, minced steaks, fish, fish nuggets, chicken nuggets), sauce (e.g. Bolognese, mayonnaise), milk-derived products (e.g. cheese, vegetable milk), beverages (e.g. protein-rich beverages, powdered beverages for reconstitution).

[0197] The composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention will be of particular interest in the field of meat, fish, sauce and soup analogues, in particular in the field of chicken breast analogues.

[0198] A particular application concerns the use in the manufacture of meat substitutes, in particular chicken breast.

[0199] The said composition can also be used to make an analogue of minced meat, hamburger steak, meat for tacos and pitta, chicken nuggets.

[0200] In one embodiment, the present invention relates to the use of the composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention in the field of bakery-pastry.

[0201] 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.

[0202] By "inclusions" we mean particles (here the dry-textured legume protein composition) mixed with a dough before cooking. After cooking, the dry-textured legume protein composition is trapped in the final product (hence the term "inclusion") and provides both its protein content as well as a crunchy character when consumed.

[0203] The composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention will be of particular interest in order to make inclusions in confectionery products such as fat fillings (in English, farce grase in French), chocolates, so as to also provide protein content as well as a crunchy character.

[0204] The composition according to the first aspect of the invention or produced according to the method of the second aspect will be of particular interest in order to make inclusions in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0205] The invention will be better understood by reading the non-limiting examples below. Brief description of the Figures

[0206] [Fig. 1] represents the appearance of a composition according to the invention or of a composition obtained by the process according to the invention. The latter is obtained via example 3.

[0207] [Fig. 2a] represents what is typically a structure rated "excellent fibration" called "+++" according to Test B. Before hydration, at the start of Test B, the structure of the sample is heterogeneous with clearly visible asperities on the surface. After hydration and chopping, we can see the significant presence of a fibrous structure comprising fibers with a length of at least 3 cm detaching from each other. This fibrous structure is elastic and resistant to cutting.

[0208] [Fig. 2b] represents what is typically a structure noted as "no fibration" called "—" according to Test B. Before hydration, entry of Test B, the structure of the sample tested is generally homogeneous with a smooth surface. After hydration and chopping, we note the absence of fibrous structure in favor of a pasty, soft, loose structure, disintegrating in water.

[0209] [Fig. 3] shows photographs of the surface and interior of a chicken breast analogue obtained from a textured wheat gluten protein composition according to Test 3 of Example 2 or from NUTRALYS® TP-C. The photographs of the interior are taken after manually cutting and opening the analogues.

[0210] [Fig. 4] represents the results obtained by a chicken analogue obtained from a textured wheat gluten protein composition according to Test 3 of Example 2 in comparison with NUTRALYS® TP-C with the following descriptors: firmness, juiciness, elasticity and fibrosity.

[0211] [Fig. 5a] represents the shear strength evaluation test according to Test C of the composition of test 1.3 (fibration +++).

[0212] [Fig. 5b] represents and [Fig. 5b] represents the shear strength evaluation test according to Test C of the composition of test 1.1 (fibration -).

[0213] [Fig. 6a] represents the observation of the fibration of the strip obtained according to test 11 of example 6

[0214] [Fig. 6b] represents the observation of the fibration of the strip "obtained according to test 10 of example 6 EXAMPLES

[0215] In the following examples we will use: - VITEN® (from the company Roquette Frères) as a material rich in vital wheat gluten proteins (Protein richness = 83%, Dry matter = 92%) - sodium bicarbonate marketed by the company Sigma-Aldrich - sodium carbonate marketed by the company Sigma-Aldrich - native wheat starch produced and marketed by the company Roquette Frères - I50M pea fiber (from the company Roquette Frères) as a vegetable fiber - NUTRALYS® F85G (from Roquette Frères) as pea protein isolate (Protein content = 84%, Dry matter = 92%)

[0216] Description of the common part of the process for producing a dry-process textured legume protein composition used for all examples, except those dedicated to the so-called “wet” extrusion mode

[0217] This description is general to all tests / examples. The specific features (compositions, flow rates, settings, will be specified in the following tables)

[0218] The dry powder mix is ​​gravity fed into a COPERION ZSK27Mv PLUS twin-screw extruder (L / D = 40, with 10 barrels).

[0219] The mixture is introduced at a regulated flow rate in kg / h. A regulated quantity of water in kg / h is also introduced. A water / powder mass ratio can therefore be calculated and expressed as a %.

[0220] The extrusion screw, composed of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed regulated in rpm and sends the mixture into a die. As indicated in the description, the conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0221] This particular driving generates a machine torque expressed in % with a pressure measured in bars. The specific energy of the system is calculable (according to the classical knowledge of the person skilled in the art) and expressed in Wh / Kg

[0222] The product is directed out to a die consisting of four 9 mm surface orifices 2, from which the textured protein is expelled and cut using knives rotating between 700 and 900 rpm placed 7 mm from the exit of the extrusion die.

[0223] The textured / extruded composition thus produced is dried in a ventilated oven Thermo Scientific model UT6760 heated to 40°C for 16 hours.

[0224] The firmness of the textured composition is measured using test A described in the description and briefly recalled below: - The sample is hydrated in a sealed plastic bag with 3 times its weight in drinking water from the network, at room temperature, for 24 hours, - the sample is separated from the residual water with a culinary strainer, - to measure firmness, a TA.TXT2 texturometer manufactured by Stable Micro Systems Ltd is used, equipped with a TA-045 spindle: 1.5mm (.059") thick x 10mm (.394") wide, - The hydrated sample is placed on the measuring platform of the TA.TXT2 texturometer so that the TA-045 mobile cuts the sample perpendicular to the length of the sample (its largest dimension), - measurement parameters: pre-test speed 2.0 mm / s - test speed 30 mm / s - post-test speed 10 mm / s - deformation (percentage of penetration of the sample by the knife) 90%, - Firmness is the maximum value detected by the TA mobile. TXT2 in Newton, - Firmness according to test A is obtained by repeating the measurement 10 times, then averaging the results obtained.

[0225] Fibration (formation of protein fibers similar to muscle fibers in animal meat) is also assessed visually using test B described in the description and briefly recalled below. Protocol: hydration for 30 min in drinking water at room temperature, sieving to remove the water and manually dilacerating the sample, observing the formation or not of fibers similar to those observed on, for example, cooked chicken): +++ excellent fibration / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / -- poor fibration / — no fibration.

[0226] Water retention capacity is measured using the C test, the protocol of which is described below: a. Weigh 40g of the sample to be analyzed in a beaker b. Add demineralized water at room temperature (20°C + / - 1°C) until the sample is completely submerged; c. Leave in contact for 30 minutes, stirring every 10 minutes with a spoon; d. Separate the residual water and the sample using a sieve to separate the sample and the residual water, leaving it to drain for 5 minutes; d. Weigh the final weight P (in grams) of the rehydrated sample;

[0227] The calculation of the Water Holding Capacity, expressed in grams of water per gram of protein analyzed, is as follows: Water Holding Capacity = (P - 40) / 40.

[0228] Finally, the density is evaluated using the protocol for test D described below: a. Tare a 2-liter graduated cylinder; b. Fill the cylinder with the product to be analyzed. Preferably, it is possible to ensure that the product fills the 2-liter volume by making small impacts on the wall of the cylinder; c. Weigh the cylinder filled with the product. A weight P in grams is obtained; d. Calculation of the density: density = (P / 2).

[0229] Example 1: Impact of baking soda and its incorporation percentage

[0230] Table 1 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained.

[0231] [Table 1]

[0232] The results demonstrate particularly high firmness between 1% and 3% sodium bicarbonate, more particularly between 1.5% and 2.5%.

[0233] Between 1.5% and 2.5% calcium bicarbonate, we also observe a maximum water retention capacity greater than 3.5 as well as a minimal LAB coloring index. This result is surprising because traditionally a high water retention capacity is synonymous with less firmness (to explain in a figurative way, the more a sponge soaks up water, the softer it is to the touch).

[0234] The results also show a particularly high fibration between 1% and 3%, more particularly between 1.5% and 2.5%. The fibration is optimal for a value of 2% sodium bicarbonate. Figure [Fig. 2a] shows the evaluation of the fibration of the composition of Test 3 according to test B. Figure [Fig. 2b] shows the evaluation of the fibration of the composition of Test 1 according to test B.

[0235] To complete this evaluation, a shear strength evaluation test is also carried out according to Test E. The protocol is as follows: - 200 g + / - 1 g of textured protein compositions are hydrated in excess water at room temperature (between 15°C and 25°C). Every 5 minutes, mix with a spoon to ensure even hydration of all TVPs. After 30 minutes, remove the water with a strainer (approximately 1 mm mesh). - Reserve 60g of hydrated TVP in water at room temperature. Fill a Kenwood FDM30 with the remaining hydrated TVP. Cut in the Kenwood with a kneading blade at speed 1 for 45s. Homogenize the mixture of particles and set aside 60 g of this first cut in water at room temperature. - Cut the rest of the particle mixture under similar conditions for 105 s. Homogenize the particle mixture and set aside 60 g of this second cut in water at room temperature. - Photographs are then taken: [Fig. 5a] represents the shear strength evaluation test of the composition of test 1.3 (fibration +++) and [Fig. 5b] represents the shear strength evaluation test of the composition of test 1.1 (fibration —)

[0236] Following this shear strength test according to Test E, the person skilled in the art can clearly see that after 45s of shearing, the composition of test 1.3 still has long fibres while the composition of test 1.1 no longer has any.

[0237] Example 2: Impact of the synergy between sodium bicarbonate and wheat gluten

[0238] Table 2 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained.

[0239] [Table 2]

[0240] This example demonstrates that the effect of adding sodium bicarbonate is indeed a synergy with wheat gluten proteins. No synergy is demonstrated with pea proteins.

[0241] Example 3: Chicken breasts including the textured composition according to the present invention

[0242] In the following, the textured composition is abbreviated as “TVP” for “textured vegetal proteins”.

[0243] The following ingredients are used:

[0244] [Table s]

[0245] The manufacturing recipe is as follows:

[0246] Production of methylcellulose emulsion Mix 2 (2000g): - Dispersion of methylcellulose in sunflower oil in a beaker using a spatula, - Add the quantity of Water 1 to a Kenwood bowl with the methylcellulose / oil dispersion, mix for 30 seconds at maximum speed using the K paddle. Fold the emulsion present on the edges of the bowl towards the center with a spatula, - Add the quantity of water 2 to the Kenwood bowl, then stir at maximum speed for 30 seconds with the paddle. Fold the emulsion present on the edges of the bowl towards the center with a spatula. - Mix for 60 seconds at maximum speed - Store the emulsion for at least 15 minutes in the refrigerator before use

[0247] Production of hydrated TVP: - Place the quantity of water and the TVP in a Kenwood bowl, then mix for 15 minutes at speed 4 with the K paddle. As TVP, either a TVP according to the invention (Test 3 in Table 2) or NUTRALYS® TP-C (pea-based TVP produced and marketed by the company Roguette Frères) will be used.

[0248] Production of 1500g of chicken scale analogue: - Place in a Kenwood bowl mix 1 (hydrated TVP), mix 2 (methylcellulose emulsion) and the other remaining powders (PREGEFLO® L100 EXP starch, sodium chloride and chicken flavoring), - Mix at speed 1 for 4 minutes with the K paddle, - After 2 minutes of mixing, fold the resulting dough present on the edges of the bowl towards the center with a spatula, - Fill 2 square stainless steel containers measuring 20cm*20cm*1cm with this quantity, - Place a sheet of baking paper on top of the dough to limit its swelling during cooking, - Cook in a Rational® steam oven for 10 minutes at 180°C under 50% humidity, - Cut the cooked dough into 9 squares using a knife, - Then immediately vacuum-pack and freeze

[0249] The chicken analogue is reheated in a steam oven for 5 minutes at 180°C before analysis and consumption.

[0250] [Fig. 3] shows photographs of the chicken breast analogues obtained. The two photos on the left show the chicken breast analogue obtained with NUTRALYS® TP-C (top surface, bottom photo after cutting and manual opening), the two photos on the right show the one obtained with TVP according to Test 3 of Example 1.

[0251] A panel was conducted with 10 people. They consumed both analogues and compared them using the following descriptors: firmness, juiciness, elasticity and fibrosity.

[0252] [Fig. 4] presents the results obtained by a graph. It can be seen that while NUTRALYS® TP-C allows the net achievement of firmness, the TVP of the present invention allows the perception of more juiciness and more fibrosity. The TVP according to the present invention can be easily combined for example with TP-C to adjust firmness, juiciness and fibrosity.

[0253] Example 4: Comparative impacts of different salts in the composition:

[0254] The different salts used are: - Calcium phosphate - Calcium carbonate - Sodium carbonate

[0255] Test 1.3 of Table 1 above is reproduced by replacing the 2% quantity of sodium bicarbonate with a quantity of 2% of each of these salts.

[0256] All the compositions thus obtained after extrusion are described as “soft”, “non-fibrous”, “without hold”. Only the sodium bicarbonate used in test 1.3 makes it possible to obtain the technical effects presented in this application.

[0257] Example 5: Wet extrusion

[0258] A mixture of powders is made according to the following recipes described in Table 5 below, expressed in mass of the ingredients:

[0259] [Table 5]

[0260] This mixture is introduced by gravity into a LEISTRITZ ZSE 27MAXX extruder from the LEISTRITZ company.

[0261] The mixture is introduced at a regulated flow rate of approximately 12.06 kg / h. A quantity of approximately 12.94 kg / h of water is also introduced. The humidity in the extruder is approximately 56%.

[0262] The wet extrusion tests are carried out on this extruder equipped with a thermoregulated die, model FDK750 from DIL, comprising two modules of length 80 cm and passage section 50 mm x 10 mm of which the 1 er module is thermoregulated at 60°c and the 2 ème module is thermoregulated at 30°C; The extrusion screw is rotated at a speed equal to 350 rpm and sends the mixture into the die.

[0263] The temperature profile of the extruder, equipped with 15 heatable barrels, is detailed below:

[0264] The textured protein thus produced is cut at the outlet of the die into strips approximately 10 cm long (width 5 cm and thickness 1 cm).

[0265] For both tests, the extrusion parameters are reported below:

[0266] [Table 7]

[0267] Observation of band fibration

[0268] To observe the fiberization of the strip, the strip is cut in half lengthwise and pulled between the two pieces of the strip so as to tear it and see the presence or absence of fibers. The torn strips are observed in Figures [Fig. 6a] (test 11) to [Fig. 6b] (test 10).

[0269] Comparison of the two photos clearly shows that the strip obtained according to the invention ([Fig. 6b] (test 10)) has wide and long fibers.

[0270] Anisotropicity index measurement

[0271] An anisotropy index measurement is also performed: . Samples of the extrusion strips after production are taken (cut (40 x 40 mm), frozen at - 40 °C and then stored in a freezer at - 20 °C until analysis. After thawing overnight, they are cut into samples of dimensions 40 * 40 mm. The cutting resistance of the samples was evaluated using a texture analyzer TA.XT plus (Stable Micro Systems, UK), with a flat knife blade (A / LKB-F) and using a 5 kg load cell of 60 mm width and 1 mm thickness. The analysis parameters are as follows: pre-test speed = 2 mm / s, test speed = 2 mm / s, post-test speed 10 mm / s, deformation = 75%

[0272] The cutting resistance of the samples is measured in the longitudinal direction (FL) and in the transverse direction (FT) relative to the flow direction in the cooling die channel, (see Fig. 3)

[0273] The anisotropy index is equal to FT / FL

[0274] [Table 8]

[0275] It can therefore be seen that the FT / FL anisotropicity index is much higher and far from 1 in the sample obtained according to the invention (test 10) while the test outside the invention (test 11) has a low value close to 1. This demonstrates significant fibration in test 10.

Claims

Claims

1. A textured wheat gluten protein composition characterized in that it comprises wheat gluten proteins and sodium bicarbonate.

2. Composition according to claim 1 characterized in that the wheat gluten proteins represent between 80% and 100%, preferably between 90% and 100%, preferably between 95% and 100%, preferably 100%, % expressed by weight of the total weight of proteins present in the composition.

3. Composition according to any one of claims 1 or 2, characterized in that it comprises, in % expressed in dry weight over the total dry weight of the composition: - between 50% and 70%, preferably between 55% and 65%, preferably between 57% and 62% of wheat gluten proteins, and - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate.

4. Composition according to one of claims 1 to 3, characterized in that it comprises starch, preferably wheat starch.

5. Composition according to claim 4 characterized in that it comprises between 10% and 30%, preferably between 15% and 25%, preferably between 17% and 23%, preferably 20% of starch, preferably wheat starch, % expressed in dry weight on total weight of the composition.

6. Composition according to any one of claims 1 to 5, characterized in that it also comprises a vegetable fiber, preferably a vegetable pea fiber.

7. Composition according to claim 6 characterized in that it comprises between 5% and 15%, preferably between 7% and 13%, preferably 10% of vegetable fiber, preferably pea fiber, % expressed in dry weight over total dry weight of the composition.

8. Composition according to any one of claims 1 to 7, characterized in that it comprises between 50% and 70% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, % expressed as dry weight on total weight of the composition.

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

10. Process for preparing a composition according to any one of the preceding claims, characterized in that the process comprises a step of texturizing wheat gluten proteins by extrusion in the presence of sodium bicarbonate.

11. Method according to the preceding claim, characterized in that the method comprises the following steps: 1) Supply of a dry mixture comprising a material rich in wheat gluten proteins and sodium bicarbonate in relative quantities such that the dry mixture comprises, in % expressed as dry weight on dry weight of mixture: - between 60% and 80% wheat gluten, preferably between 65% and 75%, preferably between 67% and 73%, preferably between 69% and 71% wheat gluten, - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate; 2) Dry cooking-extrusion of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 35%, preferably 25% and 35%; 3) Optionally cutting of the extruded composition at the extruder outlet, 4) Optionally, drying of the composition thus obtained.

12. Method according to claim 11 characterized in that the dry mixture of step 1 comprises between 15% and 25% of starch, preferably wheat starch, % by dry weight on dry weight of mixture.

13. Process according to any one of claims 10 to 12, characterized in that the dry mixture of step 1 comprises between 5% and 15% of vegetable fibers, preferably vegetable fibers from peas, % by dry weight on dry weight of mixture.

14. Process according to any one of claims 10 to 13, characterized in that the dry mixture of step 1 comprises between 5% and 15% of vegetable fibers, preferably pea vegetable fibers, % by dry weight on dry weight of mixture.

15. Composition obtainable by the process of any one of claims 10 to 14.

16. A process for preparing a fibrous structure based on textured wheat gluten proteins, comprising: 1) hydration of a composition according to any one of claims 1 to 9 or produced according to the process of any one of claims 10 to 14, 2) hashing the composition from step 2.

17. Fibrous structure obtainable according to the method of claim 16.

18. Use of the composition according to any one of claims 1 to 9 or produced according to the process of any one of claims 10 to 14 for preparing a food, pharmaceutical or cosmetic composition.

19. Use according to claim 18, for preparing a meat analogue, such as an analogue of chicken meat, minced meat, steak, chicken fillet, chicken nugget, sausage, fish, shellfish, preferably a chicken meat analogue.

20. Use according to claim 18, for preparing a bakery or pastry product.

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