Plant protein cavitation and plant-based food product

Abstract

The present disclosure relates to a process for producing a cavitated plant-based protein preparation. The disclosure also relates to a cavitated plant-based protein preparation obtained by the process of the present disclosure. Furthermore, the disclosure relates to a food product containing the cavitated plant-based protein preparation.

Description

[0001] PLANT PROTEIN CAVITATION AND PLANT-BASED FOOD PRODUCT

[0002] FIELD OF THE DISCLOSURE

[0003] The present disclosure relates to the field of food technology, and especially to a process for producing a plant-based protein preparation with improved physical and functional properties, especially producing a cavitated plant-based protein preparation. The disclosure also relates to a cavitated plant-based protein preparation obtained by the process of the present disclosure. Furthermore, the disclosure relates to a food product containing the cavitated plant-based protein preparation.

[0004] BACKGROUND

[0005] Various plant-based alternatives to dairy-based and meat-based products have been introduced on the market and there is an increasing demand for such plant-based dairy-alternative, dairyreplacement, meat-alternative and meat-replacement products. Raw materials used for producing plant-based products include cereals, nuts, peas, potato, and various seeds. Market prospects for products produced from said plant materials are increasing. An increase in the market for plant-based products is explained for example by health awareness. In addition, ethical choices and environmental effects have increased the demand of plant-based products. Furthermore, an increasing number of consumers voluntarily prefer a vegetarian or vegan diet.

[0006] Meat analogues currently in the market are mainly made from texturized proteins, such as pea, soy, and wheat gluten produced with dry extrusion technology. Texturized protein ingredients have known issues such as flavor (beany taste and bitterness) and discoloring that limits the usage of these ingredients in meat mimicking products. The texture of meat analogues can be perceived doughy or crumbly due to lack of firmness i.e., bite resistance. Usually, the structure of meat analogues is modified using different additives such as starches and gums to achieve the texture that resembles meat.

[0007] The beany taste and bitterness that is present in commercial texturized protein ingredients drastically hinders their usability. To overcome these limitations masking agents or further processing steps are required to reduce these off flavors. Additional process steps can, however, reduce the functionality of these ingredients.

[0008] Commercial plant-based protein concentrates and isolates have low solubility in neutral and slightly acidic pH environments, which are applicable for most food products. The functionality of these preparations can be improved using enzymatic and chemical modifications or a combination of these. The downside of these methods are the high cost of enzymes and chemical modifications being harsh treatments, which can lead to unwanted alterations. Good solubility is a pre-requisite for drink and yogurt analogue type of products as well as gel forming protein applications, such as plant-based sausages and meat type vegetable-based structures without extrusion, and vegan cheeses.

[0009] Cereal (grain) and legume globular proteins are known to be inert macro components, which need to be pre-treated with heat or other method to modify the functional properties. The unfolding of protein structure is required when producing enzyme induced gel-like structures.

[0010] Legumes can be categorized into grain legumes and oil legumes by the oil concentration in the seed (pod). For example, soybean is oil legume, and faba bean is grain legume.

[0011] Suspensions containing high dry matter (>15%) are challenging to process due to an increase in viscosity when heat treating the suspension (i.e., pasteurization etc.). Additionally, increased viscosity can clog other process equipment such as homogenizers.

[0012] Patent publication US 20190261648 Al covers a method to improve the solubility of pea protein composition by subjecting pea protein to high-pressure homogenization followed by flashing and / or drying. The pea protein composition thus obtained has a Nitrogen Solubility Index ("NSI") value greater than or equal to 88.0%, which satisfies industrial requirements for good solubility.

[0013] Patent publication US 7,070,827 B2 discloses a process for making a plant-based sausage or burger patties from texturized ingredients mixed with water / ice, methyl cellulose and wheat gluten.

[0014] WO 2018115595 Al discloses a process for producing heat-stable plant-based protein product that is heat stable i.e. can be grilled or fried. The meat mimicking product is made from protein ingredients together with hydrocolloids and heat treated to denature the proteins and then crosslinked with transglutaminase.

[0015] WO 2021202805 A2 discloses plant-based meat compositions and methods thereof, where a pulse protein and vegetable oil mixture (dough) are heat-treated and cross-linked with transglutaminase to produce meat analogue.

[0016] WO 2021229498 Al discloses a method to produce replacement ingredient for TVP by heat treating pulse protein and vegetable oil mixture and cross-linking with transglutaminase.

[0017] WO 2021119614 Al discloses a process for producing meat analogue from mixture that combines texturized pea protein with hydrocolloids and enzymatically cross-linking the mixture with transglutaminase.

[0018] There is a constant and increasing need in the food industry for high quality plant protein isolates and concentrates which are suitable for use as an ingredient in the production of various food products.

[0019] Despite the advances in the technology to produce plant-based food products there remains a need for improved processes and products.

[0020] BRIEF DESCRIPTION OF THE DISCLOSURE

[0021] An object of the present disclosure is to provide a process and a product which overcome the above problems related to the presently used methods for producing plant-based protein preparations with improved properties products.

[0022] The present disclosure provides a process to improve the physical and functional properties of plant-based protein concentrates and isolates using a physical modification by controlled cavitation. Functional properties may relate for example to solubility of protein concentrates and isolates, as well as enzyme-substrate interactions of a plant-based protein concentrates and isolates. Physical properties may relate for example to particle size distribution of the particles in the protein preparation.

[0023] The water-protein suspension is fed into a cavitation unit. When said aqueous protein suspension passes through the cavitation unit (i.e. cavitator) the suspension is subjected to various mechanical forces such as high shear, or pressure, and heat. The treatment in the cavitation unit breaks down larger protein aggregates and promotes the interactions between water and the proteins. The temperature rises inside the cavitation unit (i.e. cavitator).

[0024] It was surprisingly found out by the present inventors that the functionality of plant-based proteins can be modified utilizing the presented process. The increased solubility and reactivity of proteins can be used as a base to produce plant-based products, for example meat analogues such as sausage analogues. In a cavitation process heating (pasteurizing) and homogenization is carried out simultaneously. Conventionally these process steps are separate operations and require separate equipment. In the present process that effect of cavitation on proteins was unexpected.

[0025] The process of the present disclosure improves the solubility and wettability of grain legume proteins in high dry matter (15 - 20%). Additionally, the process of the present disclosure reduces the viscosity of highly viscous suspensions, which can then be further processed with homogenization in an industrial process to produce plant-based products with increased protein concentration.

[0026] The process of the present disclosure may be used as a pre-treatment to improve the reactivity of protein by unfolding the protein structure.

[0027] Further, in accordance with the process of the present disclosure the cavitation step may be used to inactivate enzymes in the suspension and at the same time pre-homogenize the high dry matter protein suspensions. Furthermore, in the cavitation step, added oil ingredients such as rape seed oil may be emulsified.

[0028] Furthermore, processing of cavitated plant-based protein suspension into a meat analogue product is described. The protein suspension may be mixed with transglutaminase (TG), which is a cross-linking enzyme. Then the TG-treated protein suspension may be combined with hydrocolloidal binders and vegetable oil to produce a dough, which may be filled into an edible casing and heated in a steam oven.

[0029] The present disclosure describes a process what can be utilized to produce sausage analogue with improved texture (firmness) due to cavitation, which increases protein reactivity and protein solubility. TG-treatment increases the water retention of the dough.

[0030] According to an aspect of the present disclosure, there is thus provided a process for improving physical and functional properties of protein in a plant-based protein preparation, wherein the process comprises the steps of providing a plant-based protein preparation; providing a controlled cavitation unit; mixing the plant-based protein preparation with water to produce a water-protein suspension having dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w); feeding the water-protein suspension into the controlled cavitation unit; optionally preheating the water-protein suspension; subjecting the optionally preheated water-protein suspension to cavitation in the controlled cavitation unit to produce a cavitated plant-based protein preparation, optionally cooling the cavitated plant-based protein preparation, wherein the protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0031] The functional properties refer at least to solubility and enzyme-substrate interactions of a plant-based protein preparation. Physical properties include, for example, particle size distribution of the particles in the protein preparation.

[0032] According to another aspect of the present disclosure, there is thus provided a cavitated plant-based protein preparation obtained by the presently disclosed process.

[0033] According to an aspect of the present disclosure, there is provided a cavitated plant-based protein preparation, wherein the preparation is a homogenous preparation, wherein a dry matter content of the preparation is from 10% (w / w) to 20% (w / w), a protein content of the dry matter in the preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a watersolubility of the cavitated protein preparation is at least 60%.

[0034] According to still another aspect of the present disclosure, there is thus provided a plantbased food product containing the cavitated plant-based protein preparation, wherein the protein content of the food product is from about 8% (w / w) to about 18% (w / w), preferably about 9% (w / w) to about 15% (w / w), more preferably about 10% (w / w) to about 14% (w / w).

[0035] According to still another aspect of the present disclosure, there is thus provided a use of the cavitated plant-based protein suspension.

[0036] According to still another aspect of the present disclosure, there is thus provided a process of producing a plant-based food product, wherein the process comprises the steps of providing the cavitated plant-based protein preparation obtained by the presently disclosed process; mixing the cavitated plant-based protein preparation with a protein crosslinking enzyme and vegetable oil to form a product mass; packing the product mass to form a packaged plant-based food product; heating the packaged plant-based food product at a temperature of at least 85°C optionally cooling the packaged plant-based food product. BRIEF DESCRIPTION OF THE FIGURES

[0037] Figure 1A illustrates the principle of a hydrodynamic cavitation process.

[0038] Figure IB illustrates a cavitation device i.e. a cavitator. A cavitation device consists of a specialized rotor with blind holes spinning in a liquid chamber. This spinning action generates hydrodynamic cavitation within the wells. In cavitation there is a bubble generation and implosion, which occurs in a flowing liquid as a result of a decrease and subsequent increase in pressure. The bubble generation and implosion process results in high energy densities and in high pressures at the surface of the bubbles for a short time.

[0039] Figure 2A illustrates the particle size distribution in the cavitated faba bean protein suspension (Faba 90 C). Parameters are D(10): 3.976 pm; D(50): 20.947 pm; D(90): 62.206 pm.

[0040] Figure 2B illustrates the particle size distribution in the homogenized faba bean protein suspension (Faba 90 H). Parameters are D(10): 4.722 pm; D(50): 15.262 pm; D(90): 45.867 pm.

[0041] Figure 2C illustrates the particle size distribution in a non-treated faba bean protein suspension (Faba 90). Parameters are D(10): 17.606 pm; D(50): 52.405 pm; D(90): 111.415 pm.

[0042] Figure 2D illustrates the particle size distribution of cavitated faba bean protein suspension (Figure 2A, Faba 90 C) and homogenized (Figure 2B, Faba 90 H) faba bean protein suspension compared to the particle size distribution of a non-treated faba bean protein suspension (Figure 2C, Faba 90 0, Starting sample). The particle size is smaller in cavitated and homogenized protein suspensions than in the non-treated protein suspension.

[0043] Figure 3 illustrates the amount (%) of solubilized faba bean protein concentrate (AGT faba 60) as a function of force (45 - 60 Hz). The protein solubility (%) from the starting material is presented. The samples from left to right are: 1) Non-cavitated faba bean concentrate control sample (AGT faba 60); 2) Faba bean protein concentrate (AGT faba 60) cavitated at 45 Hz; 3) Faba bean protein concentrate (AGT faba 60) cavitated at 50 Hz; 4) Faba bean protein concentrate (AGT faba 60) cavitated at 60 Hz. It was seen that the force (Hz) used in cavitation plays a role in the solubilization of proteins. The solubility of proteins increased when higher force (Hz) was used.

[0044] Figure 4 illustrates the amount (%) of protein (AGT faba 90, faba bean protein isolate) solubilized as a function of force (40 - 60 Hz) and 0-sample as well as control sample, which is homogenized faba bean protein isolate-water suspension at 200 bars. The samples from left to right are: 1) 0-sample: Faba bean protein isolate (AGT faba 90); 2) Faba bean protein isolate (AGT Faba 90) cavitated at 40 Hz; 3) Faba bean protein in isolate (AGT Faba 90) cavitated 50 Hz; 4) Faba bean protein isolate (AGT Faba 90) cavitated at 60 Hz; 5) Control sample: Faba bean protein isolate (AGT Faba 90) homogenized at 200 bar. It was seen that the force (Hz) used in the cavitation plays a role in the solubilization of proteins. The highest tested force (60 Hz) resulted in the best protein solubility of the cavitated sample.

[0045] Figure 5 illustrates a process flow chart of an embodiment for producing a sausage analogue. The process comprises cavitation, mixing of ingredients, filling and cooking. Protein suspension is cavitated at 58 to 60 Hz and heated to over 88°C and cooled down. Cavitated protein suspension, transglutaminase, citrus fibre, methyl cellulose, seasoning, and melted coconut oil are mixed. The mixture is filled into a sausage casing. Sausage is steam cooked at 88°C for 10 minutes.

[0046] Figure 6 illustrates firmness (g) of plant-based sausage analogues produced with a process described in the present disclosure, and firmness of two meat sausages. The firmness of the meat sausages and plant-based sausage analogues was measured by the TA. XT texture analyzer using gauge probe P05. The sausage analogues and sausages from left to right are: 1) A sausage analogue produced from cavitated pea protein isolate using transglutaminase; 2) A sausage analogue produced from cavitated pea protein isolate without transglutaminase; 3) A sausage analogue produced from pea protein isolate heat-treated in a Stephan universal process mixer at 85°C for 5 minutes and using transglutaminase; 4) A sausage analogue produced from cavitated faba bean protein isolate using transglutaminase; 5) A meat sausage with 50% meat content; 6) A meat sausage with 80% meat content.

[0047] Figure 7 presents A) Cavitated 15% faba bean protein isolate heated to 90°C and rapidly cooled down to 4°C; B) 15% faba bean protein isolate heated to 90°C in a Stephan cooker and cooled down to 4°C; C) Cavitated 15% faba bean protein isolate heated to 90°C and slowly cooled down to 4°C.

[0048] Figure 8 illustrates the changes in molecular weight distributions or proteins in faba bean protein concentrates (left panel) and lentil protein concentrates. The test diagram illustrates results from PAGE (polyacrylamide gel electrophoresis) analysis. The units are kDa. Convicilin, vicilin, o-legumin, and p-legumin were detected. Samples from left to right: 1) Molecular weight standard (15 kDa, 20 kDa, 25 kDa, 37 kDa, 50 kDa, 75 kDa, 100 kDa, 150 kDa, 250 kDa); 2) Faba90 before (8% dry matter solution); 3) Faba90 after cavitation; 4) Faba90 after homogenization; 5) Lentil80 before (8% dry matter solution); 6) Lentil80 after cavitation; 7) Lentil80 after homogenization.

[0049] Figure 9 illustrates the measurement of the firmness of a plant-based sausage analogue by the TA. XT texture analyzer using gauge probe P05.

[0050] DEFINITIONS

[0051] In the present description and claims, the following words and expressions have meanings as defined below:

[0052] The term "plant-based" refers to originating from plants, which are suitable for manufacturing edible food products in food technology applications. The plant-based raw material suitable for the product and process of the present invention may be from at least one plant selected from leguminous plants. Leguminous plants may be such as dry and fresh beans, soybeans, dry and fresh peas, lentils, chickpeas and peanuts. More preferably leguminous plants are selected from faba bean (fava bean, broad bean) and pea, most preferably from faba bean.

[0053] The term "legume" or "leguminous plant" refers to a plant belonging to the family Fabaceae (or Leguminosae), which family is commonly known as the legume, pea, or bean family. The said family is a third largest family of flowering plants, consisting of over 20,000 species. Legumes are an inexpensive source of protein, vitamins, complex carbohydrates, and fiber.

[0054] A legume also refers to the fruit or seed of a leguminous plant. The seed is also called a pulse. Legumes include for example alfaalfa (Medicago sativa), clovers (Trifolium spp.), peas (Pisum), beans (Phaseolus spp., Vigna spp., Vicia spp.), chickpeas (C / cer), lentils (Lens), lupins (Lupinus spp.), mesquites (Propsis spp.), carob (Ceratonia siliqua), soybeans (Glycine max), peanuts (Arachis hypogaea), vetches (Vicia), tamarind (Tamarindus indica), kudzu (Pueraria spp.) and rooibos (Aspalathus linearis). Legumes produce a botanically unique type of fruit - a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides.

[0055] Although used interchangeably, the terms "legumes," "pulses," and "beans" have distinct meanings. A legume refers to any plant from the Fabaceae family that would include its leaves, stems, and pods. A pulse is the edible seed from a legume plant. Pulses include beans, lentils, and peas. For example, a pea pod is a legume, but the pea inside the pod is a pulse. The entire legume plant is often used in agricultural applications (as cover crops or in livestock feed or fertilizers), while the seeds or pulses are what typically end up on our dinner plates. Beans in their various forms (kidney, black, pinto, navy, chickpeas, etc.) are just one type of pulse. The term "plant raw material" may originate from any plant suitable for manufacturing edible food products in food technology applications. In the present process suitable plant raw materials include for example legumes such as peas or broad pea. Even if only one plant raw material is used as a starting material, there may be traces of other plant material, for example cereals, such as wheat, barley and / or rye. Plant raw material may be in a form of flour, grain, meal, flakes and / or groats. Said raw material may be milled or wet-milled. The plant raw material when providing a suspension of plant-based raw material containing protein, is typically a meal or in powder form, or as a concentrate or isolate.

[0056] In an embodiment the plant flour is provided in powder form.

[0057] The terms "protein isolate" and "protein concentrate" differ in terms of protein quantity. These differences are caused by the processing methods. "Protein concentrate" powder consists of from about 30 wt% to about 80 wt% protein. The remainder of the concentrate powder contains carbohydrates and fats. If different processing steps are used to reduce the fat and carbohydrate content, a "protein isolate" containing 80% or more protein by weight can be produced. Thus, "protein concentrate contains about 30 wt% to about 80 wt% of protein and "protein isolate" contains at least 80 wt% of protein, for example 90 wt% or protein. Overall, the processing steps used in the production of isolate result in higher protein content and lower fat and carbohydrate content. However, the types of amino acids found in both forms of whey are virtually identical since they are derived from the same proteins.

[0058] The term "plant-based food product" may refer to any food item that is made from ingredients derived from plants, such as fruits, vegetables, grains, legumes, nuts, and seeds. In the present disclosure plant-based food product is especially originating from plant material selected from the group consisting of legumes, preferably from the group consisting of grain legumes and oil legumes and any mixture thereof. Plant-based food products may include fermented, acidified or non-acidic (neutral) food products.

[0059] The term "cavitation" refers to a process where a liquid or a slurry passes through a cavitator device. Cavitation refers to the formation and implosion of bubbles in a liquid. For example, cavitation can occur when a liquid is subjected to rapid changes in pressure, which can cause the formation of small vapor-filled cavities or bubbles in the liquid. When these bubbles collapse or implode, they can generate high temperatures and pressures, which can be used for various applications. Cavitation can be performed utilizing various methods such as ultrasonic, hydrodynamic cavitation or with high-pressure homogenization. A cavitator device refers to a cavitation device, cavitation unit, or cavitator, i.e. to a device that generates cavitation. There are various types of cavitation units, including ultrasonic cavitation units, hydrodynamic cavitation units, and acoustic cavitation units, each of which works based on different principles of generating cavitation.

[0060] A cavitator device consists of a specialized rotor with blind holes spinning in a liquid chamber. The blind holes are cavities arranged radially on a cylindrical surface of the rotor of the cavitation device. This spinning action generates hydrodynamic cavitation within the holes away from the metal surface. In cavitation there is a bubble generation and implosion, which occurs in a flowing liquid as a result of a decrease and subsequent increase in pressure. The bubble generation and implosion process results in high energy densities and in high pressures at the surface of the bubbles for a short time.

[0061] The term "cavitated" refers to a property of material that has passed through a cavitator device.

[0062] The term "controlled cavitation" refers to a cavitation process where the cavitation sites are controlled by the mechanical design of the cavitator rotor, and where the energy (frequency indicating the rotational speed of the rotor) subjected to the processed material can be controlled. A controlled cavitation unit comprises or consists of a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor. The spinning action generates hydrodynamic cavitation within the holes away from the metal surfaces.

[0063] Hydrodynamic cavitation describes the process of vaporization, bubble generation and bubble implosion, which occurs in a flowing liquid as a result of a decrease and subsequent increase in pressure. Cavitation will only occur if the pressure declines to a point below the saturated vapor pressure of the liquid and subsequent recovery above the vapor pressure. The bubble generation, and the subsequent growth and collapse of the cavitation bubbles, results in very high energy densities and in very high pressures at the surface of the bubbles for a very short time. The collapse can cause breakage of agglomerates.

[0064] The material to be cavitated is fed into the cavitation unit. The cavitation unit may be called a controlled cavitation unit or a cavitator. When the material, such as a protein suspension, passes through the cavitation unit the suspension is subjected to various mechanical forces such as high shear or pressure, and heat. The treatment in the cavitation unit breaks down larger protein aggregates and promotes the interactions between water and the proteins. The cavitation generates high shear. The internal liquid friction generates heating and thus the temperature rises inside the cavitation unit.

[0065] In "controlled cavitation" the cavitation is brought into an equilibrium state. The frequency, flow rate, and the rotor shaping affect the equilibrium state of the cavitation unit. In controlled cavitation the back pressure is adjusted to create a positive pressure so that a reaction occurs in the rotary rotor. The generated pressure is adjusted by the frequency. The frequency remains constant when the flow is constant. The frequency can be adjusted using a frequency control. Furthermore, the number of blind holes can be adjusted.

[0066] Holding time in the cavitation zone depends on the mean axial velocity (Cm2) of the liquid when it passes the cylindrical tube volume, the flow rate. At a constant flow rate, the residence time can only be changed by changing the cylindrical volume: increasing the radial clearance between the rotor and stator, increasing the width of the rotor. Each hole generates a certain level of cavitation. The total volume of all the holes related to the volume of the cylindrical volume (clearance) define the level of the total flow exposed to cavitation. A high number of holes results in a high level of cavitation. A low number of holes results in low a level of cavitation.

[0067] The term "homogenization" refers to a process where suspension or emulsion like milk is forced through a small passage at high velocity. The term "homogenized" refers to a property of material that is processed in a homogenizer.

[0068] DETAILED DESCRIPTION OF THE DISCLOSURE

[0069] It was surprisingly found out by the present inventors that controlled cavitation can be utilized in the production of plant-based food products from plant protein preparations, such as protein isolates or protein concentrates. Especially, the combination of high temperature and high shear results in increased solubility of dry matter. The treatment breaks down larger protein aggregates and promotes the interactions between water and the proteins.

[0070] Another surprising observation of the present disclosure is that as a result of cavitation of the plant material i.e. plant protein preparation, transglutaminase performs better than without cavitation. Vegetable protein can also be denatured by heating, but heating alone does not produce the desired efficacy, which is obtained when additionally, cavitation is carried out. In the present process the combination of high temperature and mechanical force provides surprising advantages to the process. The cavitation unexpectedly brings efficacy to transglutaminase. The present disclosure relates to a process for improving protein solubility and enzymesubstrate interactions of plant-based protein preparation. The substrate is modified to allow the enzyme to work better.

[0071] Cavitation also influences particle size. The finer the particle size, the easier the enzyme reaches the active sites. Thus, the solubility is improved. In other words, the finer the particle size, the better the solubility is. The effect of particle size is also present in the final product as smoother mouthfeel.

[0072] The cavitated plant-based protein suspension can be further processed into a food product, such as a meat analogue, for example a sausage analogue.

[0073] An advantage of the food product of the present disclosure is the decreased bitterness, i.e. reduced bean flavour, which is demonstrated by sensory measurements. For example, the taste of a sausage is fresh.

[0074] In addition to better taste, the present plant-based food product, such as a sausage analogue has an improved structure. The structure may be measured by the TA. XT analyzer. Said measurement describes chewing resistance in the mouth.

[0075] A challenge in producing sausage analogues is to get as much as possible a structure that resembles the structure of the meat sausage. The mouthfeel of sausage analogues is often too soft. The structure of the sausage should have coherence and firmness, not doughy or easily decomposable. Addition of methyl cellulose to the sausage provides structure and thus methyl cellulose is used as structure modifier.

[0076] In the process of the present disclosure the protein concentrate or isolate is mixed with water in high dry matter (15 - 20%). This suspension is then fed into the controlled cavitation unit. In this example, the controlled cavitation instrument is proprietary technology of SPX company.

[0077] A key factor in cavitation technology is a rotor spinning in a liquid chamber. The rotor has a number of radial blind holes. The spinning action generates internal liquid frictions (disk friction) and the blind holes generate hydrodynamic cavitation. The cavitation generates high shear, and the internal liquid friction generates heating.

[0078] In a cavitating device, formed cavitation bubbles collapse and produce shockwaves which generate powerful forces that cut the processed material into microscopic sizes. This increases the surface contact area between the liquids, gases and solids being mixed.

[0079] In the presently disclosed process cavitation increased protein solubility as the frequency was increased. Cavitation treatment has greater impact on more aggregated proteins than already functional protein (e.g., faba bean protein concentrates). The solubility of faba bean protein isolate was remarkably improved at 60 Hz. The particle size of faba bean protein isolates was reduced when cavitated at 60 Hz compared to the untreated sample. The change of particle size distribution with homogenization at 200 bars was similar to the cavitation.

[0080] The present inventors observed that the cavitation phenomena increase the nitrogen solubility of legume proteins through mechanical modification.

[0081] The force (Hz) used in the cavitation also plays a role in the solubilization of proteins (Figure 4).

[0082] The final product exhibits improved texture compared to the previously known products.

[0083] The present disclosure relates to a process for improving physical and functional properties i.e. protein functionality of a plant-based protein preparation, wherein the process comprises the steps of providing a plant-based protein preparation; providing a controlled cavitation unit; mixing the plant-based protein preparation with water to produce a water-protein suspension having dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w); feeding the water-protein suspension into the controlled cavitation unit; optionally preheating the water-protein suspension; subjecting the optionally preheated water-protein suspension to cavitation in the controlled cavitation unit to produce a cavitated plant-based protein suspension, optionally cooling the cavitated plant-based protein preparation, wherein the protein content of the dry matter of the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0084] Preferably the protein content of the dry matter of the plant-based protein preparation is at least about 80% (w / w) to about 90% (w / w). The protein content of the dry matter of the plant-based protein preparation may be from at least about 80%, about 81%, about 82%, about 83%, about 84%, about 85%, about 86%, about 87%, about 88%, about 89%, or about 90%, or in the range defined by any two of these values.

[0085] The particle size distribution of the cavitated plant-based protein preparation may be from 2 pm to 200 pm, preferably from 2 pm to 150 pm, more preferably from 2 pm to 100 pm, more preferably from 3 pm to 80 pm, most preferably from 10 pm to 60 pm. The particle size distribution may be 2 pm, 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, 155 pm, 160 pm, 165 pm, 170 pm, 175 pm, 180 pm, 185 pm, 190 pm, 195 pm, or 200 pm, or in the range defined by any two of these values.

[0086] The water-solubility of the cavitated protein preparation may be at least 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%, or 95%, or in the range defined by any two of these values.

[0087] In an embodiment of the process, the plant is selected from the group consisting of legumes, preferably from the group consisting of grain legumes and oil legumes. Legumes can be selected from beans, faba bean, common bean, peas, chickpeas, cowpeas, lentil, pigeon peas, peanut, lupins, mesquite, carob, tamarind, alfalfa, clover, and soybeans.

[0088] In an embodiment of the process, the plant protein is a legume protein. The legume protein may be selected from the group consisting of bean protein, faba bean protein, common bean protein, pea protein, chickpea protein, cowpea protein, lentil protein, pigeon pea protein, peanut protein, lupin protein, mesquite protein, carob protein, tamarind protein, alfalfa protein, clover protein, and soybean protein.

[0089] In an embodiment of the process, the plant-based protein preparation is a plant-based protein concentrate or a plant-based protein isolate.

[0090] In an embodiment the aqueous suspension comprises a protein isolate. In another embodiment the aqueous suspension comprises a protein concentrate. In an embodiment the protein isolate is selected from the group consisting of a faba bean protein isolate, pea protein isolate, and lentil protein isolate. In another embodiment the protein concentrate is selected from the group consisting of a faba bean protein concentrate, pea protein concentrate, and lentil protein concentrate. In an embodiment the aqueous protein suspension is a water-protein suspension having high dry matter content.

[0091] In an embodiment the water-protein suspension has a dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w). In an embodiment the water-protein suspension has a dry matter content from about 10% to about 20% (w / w), preferably from about 15% to about 20% (w / w). The dry matter content of the suspension may be about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or in the range defined by any two of these values.

[0092] In an embodiment a controlled cavitation unit comprises or consists of a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor.

[0093] The water-protein suspension is fed into a cavitation unit or controlled cavitation unit or cavitator. When said aqueous protein suspension passes through the cavitation unit the suspension is subjected to various mechanical forces such as high shear, or pressure, and heat. The treatment in the cavitation unit breaks down larger protein aggregates and promotes the interactions between water and the proteins. The temperature rises inside the cavitation unit.

[0094] When the water-protein suspension passes through the cavitator the suspension is subjected to different mechanical forces such as high shear, pressure, and heat. This treatment breaks down larger protein aggregates and promotes the interactions between water and the proteins.

[0095] In an embodiment the water-protein suspension is preheated. Preheating may be carried out prior to subjecting the suspension to cavitation. In other words, the water-protein suspension is preheated before feeding the suspension into the cavitator.

[0096] In an embodiment of the process, preheating is carried out at a temperature of from 20°C to 70°C, preferably from 40°C to 60°C, more preferably at 60°C. Preheating may be carried out at a temperature of 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, or 70°C, or in the temperature range defined by any two of these values.

[0097] In an embodiment of the process, the cavitation is carried out at a frequency of 45 to 65 Hz, preferably at a frequency of 50 to 60 Hz, more preferably at a frequency of 58 to 60 Hz. The cavitation may be carried out at a frequency 45 Hz, 46 Hz, 47 Hz, 48 Hz, 49 Hz, 50 Hz, 51 Hz, 52 Hz, 53 Hz, 54 Hz, 55 Hz, 56 Hz, 57 Hz, 58 Hz, 59 Hz, or 60 Hz, or at the range defined by any two of these values.

[0098] In an embodiment of the process, the temperature of the water-protein suspension is increased to a temperature of about 80°C to 99°C during the cavitation. The temperature may be increased to 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, or 99°C, or to the range defined by any two of these values.

[0099] Typically, the higher the force, i.e. the frequency (Hz) the higher is the temperature increase. The combination of a preheating temperature and force affects the result of the process. Different combinations have a response to the increase of solubility and to the increase of temperature.

[0100] In an embodiment, the cavitated plant-based protein suspension is cooled. In an embodiment the suspension is cooled to a temperature where the subsequent optional treatments can be carried out, such as an enzymatic treatment with transglutaminase.

[0101] In an embodiment of the process, the water-protein suspension is subjected to a mechanical force in the controlled cavitation unit under the following conditions: the frequency in the cavitation unit is in the range of from 45 Hz to 65 Hz; the temperature is in the range of from 80°C to 99°C.

[0102] In an embodiment the process comprises the steps of providing a plant-based protein preparation; providing a controlled cavitation unit; mixing the plant-based protein preparation with water to produce a water-protein suspension having dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w); feeding the water-protein suspension into the controlled cavitation unit; preheating the water-protein suspension; subjecting the optionally preheated water-protein suspension to cavitation in the controlled cavitation unit to produce a cavitated plant-based protein suspension, optionally cooling the cavitated plant-based protein preparation, wherein the protein content of the dry matter of the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0103] In an embodiment the process for improving physical and functional properties i.e. protein functionality of a plant-based protein preparation comprises the steps of providing a plant-based protein preparation; providing a controlled cavitation unit comprising or consisting of a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor; mixing the plant-based protein preparation with water to produce a water-protein suspension having dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w); feeding the water-protein suspension into the controlled cavitation unit; optionally preheating the water-protein suspension; subjecting the optionally preheated water-protein suspension to cavitation in the controlled cavitation unit to produce a cavitated plant-based protein suspension, optionally cooling the cavitated plant-based protein preparation, wherein the protein content of the dry matter of the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0104] The present disclosure relates to a cavitated plant-based protein suspension obtained by the process of the present disclosure.

[0105] In an embodiment in the cavitated plant-based protein preparation obtained by the process of the present disclosure a protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plantbased protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0106] The present disclosure relates to a cavitated plant-based protein preparation, wherein the preparation is a homogenous preparation, wherein a dry matter content of the preparation is from 10% (w / w) to 20% (w / w), a protein content in the dry matter of the preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0107] In an embodiment the preparation is a homogenous cavitated plant-based protein preparation, wherein a dry matter content of the preparation is from 10% (w / w) to 20% (w / w), a protein content in the dry matter of the preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

[0108] In an embodiment, the protein content of the cavitated plant-based protein preparation is from about 10% (w / w) to about 20% (w / w), preferably about 12% (w / w) to about 18% (w / w), more preferably about 14% (w / w) to about 16% (w / w). The protein content of the cavitated plant-based protein preparation is about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or in the range defined by any two of these values.

[0109] The protein content of the plant-based protein preparation varies depending on a protein source plant.

[0110] In an embodiment of the present disclosure where the dry matter content of the plant protein preparation is 16%, the amount of the protein varies from 14.4.% faba bean protein - water suspension to 12.8% pea protein- water suspension. Thus, in the food protein product the protein content is 12.24% in faba bean-based food product and 10.88% in peabased food product.

[0111] In an embodiment, the particle size distribution of the cavitated plant-based protein preparation is 2 pm to 200 pm. In preferred embodiments the particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 150 pm, preferably from 2 pm to 100 pm, more preferably from 3 pm to 80 pm, most preferably from 10 pm to 60 pm,

[0112] The cavitated plant-based protein preparation is a homogeneous preparation containing protein. Prior to cavitation the plant-based protein preparation is a heterogeneous suspension, such as pulp or mash.

[0113] The present disclosure relates to a plant-based food product, wherein the food product contains the cavitated plant-based protein preparation, wherein the protein content of the food product is from about 8% (w / w) to about 18% (w / w), preferably about 9% (w / w) to about 15% (w / w), more preferably about 10% (w / w) to about 14% (w / w). The protein content of the plant-based food product is about 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, or 20%, or in the range defined by any two of these values.

[0114] In an embodiment, the food product is a meat analogue, preferably a sausage analogue.

[0115] In an embodiment the plant-based food product is a meat analogue and contains the cavitated plant-based protein preparation of the present disclosure, wherein the protein content of the food product is from about 8% (w / w) to about 18% (w / w), preferably about 9% (w / w) to about 15% (w / w), more preferably about 10% (w / w) to about 14% (w / w), and the food product has a firmness from 170 g to 450 g.

[0116] In an embodiment, the food product further comprises at least one further ingredient selected from the group consisting of a protein crosslinking enzyme, citrus fiber, methyl cellulose, seasoning, and vegetable oil.

[0117] The food product may comprise citrus fiber in an amount from 0.1% to 3%, preferably from 0.5% to 2%. The amount of citrus fiber may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10%, or in the range defined by any two of these values.

[0118] Methyl cellulose provides structure to the food product when the product is heated. The food product may comprise methyl cellulose in an amount from 0.5% to 3%, preferably from 1% to 2%. The amount of methyl cellulose may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10%, or in the range defined by any two of these values.

[0119] The food product may comprise vegetable oil in an amount of 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or 15%, or in the range defined by any two of these values.

[0120] The food product may comprise crosslinking enzyme in an amount of from 0.005% to 0.5%, preferably from 0.1% to 0.3%. The food product may comprise crosslinking enzyme in an amount of 0.005%, 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.2%, or 0.3%, or in the range defined by any two of these values.

[0121] The food product may comprise seasoning in an amount from 0.5% to 8%, preferably from 1% to 6%. The amount of seasoning may be 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, or 10%, or in the range defined by any two of these values. A skilled person can choose a suitable seasoning for the food products. For example, seasoning may be salt.

[0122] In an embodiment, the food product has a firmness of at least 170 g, preferably from 170 g to 450 g, more preferably from 200 g to 300 g, most preferably about 200 g.

[0123] In an embodiment, the food product has a firmness of from 170 g to 450 g. In another embodiment, the food product has a firmness of from 200 g to 300 g. The firmness may be 170 g, 180 g, 190 g, 200 g, 210 g, 220 g, 230 g, 240 g, 250 g, 260 g, 270 g, 280 g, 290 g, 300 g, 310 g, 320 g, 330 g, 340 g, 350 g, 360 g, 370 g, 380 g, 390 g, 400 g, 410 g, 420 g, 430 g, or 440 g, or in the range defined by any two of these values.

[0124] Firmness is a food texture characteristic that describes the product property during mastication and its resistance to breaking.

[0125] According to still another aspect of the present disclosure, there is thus provided a process of producing a plant-based food product, wherein in the process comprises the steps of providing the cavitated plant-based protein preparation obtained by the presently disclosed process; mixing the cavitated plant-based protein preparation with a protein crosslinking enzyme and vegetable oil to form a product mass; packing the product mass to form a packaged plant-based food product; heating the packaged plant-based food product at a temperature of at least 85°C optionally cooling the packaged plant-based food product.

[0126] In an embodiment, the plant-based food product is a meat analogue.

[0127] In a preferred embodiment, there is provided a process of producing a meat analogue, wherein the process comprises the steps of providing the cavitated plant-based protein preparation obtained by the presently disclosed process; mixing the cavitated plant-based protein preparation with a protein crosslinking enzyme and vegetable oil to form a product mass; packing the product mass to form a packaged meat analogue; heating the packaged meat analogue at a temperature of at least 85°C optionally cooling the packaged meat analogue.

[0128] In a more preferred embodiment, there is provided a process of producing a sausage analogue, wherein the process comprises the steps of providing the cavitated plant-based protein preparation obtained by the presently disclosed process; mixing the cavitated plant-based protein preparation with a protein crosslinking enzyme and vegetable oil to form a product mass; packing the product mass to form a packaged sausage analogue; heating the packaged sausage analogue at a temperature of at least 85°C optionally cooling the packaged sausage analogue. In an embodiment, the protein content of the food product is from about 8% (w / w) to about 18% (w / w), preferably about 9% (w / w) to about 15% (w / w), more preferably about 10% (w / w) to about 14% (w / w).

[0129] In an embodiment heating refers to keeping the packaged product in a steam oven at a temperature of about 80°C to about 100°C. In other words, the packed product may be heated to a temperature of about 80°C to about 100°C. The temperature may be 80°C, 81°C, 82°C, 83°C, 84°C, 85°C, 86°C, 87°C, 88°C, 89°C, 90°C, 91°C, 92°C, 93°C, 94°C, 95°C, 96°C, 97°C, 98°C, 99°C, or 100°C, or in the range defined by any two of these values.

[0130] In an embodiment, the food product is packaged by filling the product mass into a sausage casing. In other words, the mixture comprising the cavitated plant-based suspension, a protein crosslinking enzyme and vegetable oil is filled into a sausage casing.

[0131] In an embodiment, the cross-linking enzyme is selected from the group consisting of transglutaminase, tyrosinase, catechol oxidase and laccase, preferably the cross-linking enzyme is transglutaminase.

[0132] The amount of crosslinking enzyme may be from about 0.2 U enzyme / g protein to about 20 U enzyme / g protein. The amount of crosslinking enzyme may be 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20 U enzyme / g protein or in the range defined by any two of these values.

[0133] In an embodiment, the process further comprises adding at least one ingredient selected from the group consisting of citrus fiber, methyl cellulose, cross-linking enzyme, vegetable oil, and seasoning to the cavitated plant-based protein suspension.

[0134] In a preferred embodiment the cavitated protein (15-20% of dry matter) is mixed with transglutaminase in a bowl chopper or Stephan universal mixer. Further ingredients such as citrus fiber, methyl cellulose and seasoning are added followed by further mixing. Finally, the vegetable oil is added, and the suspension is processed into a dough, which is then filled into a sausage casing and heat treated in a steam oven.

[0135] The present disclosure relates to a use of the cavitated plant-based protein suspension of the present disclosure in a plant-based food product.

[0136] In an embodiment, the plant-based food product is a meat analogue, preferably a sausage analogue.

[0137] It is apparent to a person skilled in the art that as technology advanced, the basic idea of the invention can be implemented in various ways. The invention and its embodiments are therefore not restricted to the above examples, but they may vary within the scope of the claims.

[0138] The present invention is further illustrated with the following examples.

[0139] EXAMPLES

[0140] EXAMPLE 1

[0141] A recipe for preparation of cavitated protein suspension

[0142] Table 1. A recipe for cavitated protein suspension.

[0143] Total volume (kg) 15

[0144] Pea protein isolate Profam 570 / Faba bean protein isolate AGT Faba90 16 2.4

[0145] Water 84 12.6

[0146] EXAMPLE 2

[0147] Cavitation of faba bean protein isolate

[0148] A faba bean protein suspension was prepared by mixing 2.4 kg faba bean protein isolate (AGT faba 90; a protein isolate originating from AGT Foods, Canada) and 12.6 kg water to obtain a water-protein suspension in high dry matter (15-20%). The protein suspension was fed into the controlled cavitation unit (SPX). Cavitation was carried out at 58 Hz to 60 Hz and the protein suspension was heated to over 88°C and cooled down.

[0149] EXAMPLE 3

[0150] Cavitation of lentil protein isolate

[0151] A lentil protein suspension was prepared by mixing lentil protein isolate (AGT L80) and water to obtain a water-protein suspension in high dry matter (15-20%). The protein suspension was fed into the controlled cavitation unit (SPX) and cavitated at 58 Hz to 60 Hz. The protein suspension was heated to over 88 °C and cooled down.

[0152] EXAMPLE 4 Cavitation of pea protein isolate

[0153] A pea protein suspension was prepared by mixing 2.4 kg pea protein isolate and 12.6 kg water to obtain a water-protein suspension in high dry matter (15-20%). The protein suspension was fed into the controlled cavitation unit (SPX) and cavitated at 58 Hz to 60 Hz. The protein suspension heated to over 88°C and cooled down.

[0154] EXAMPLE 5

[0155] Effect of cavitation and homogenization on the solubility of faba bean and lentil protein isolates

[0156] The solubility of cavitated faba bean protein isolate (AGT faba 90), homogenized faba bean protein isolate (AGT faba 90), cavitated lentil protein isolate (AGT L80) and homogenized lentil protein isolate (AGT L80) was measured. Non-treated faba bean protein isolate (AGT faba 90) and lentil protein isolate (AGT L80) were used as control samples.

[0157] Cavitated and 0-samples were centrifuged 4000 x g for 10 min. The protein solubility of the supernatants (solubilized proteins from the cavitated preparations or non-cavitated 0- sample) was determined by measuring the amount of nitrogen in the centrifuged supernatant. Nitrogen content was determined by the Kjeldahl method, according to the method ISO 8968-1:2014. The protein content was calculated with a conversion factor, F, of 6.25. The protein solubility (%) was calculated using Equation (1).

[0158] Nitrogen in the supernatant x F

[0159] Protein solubility 1%1 = - - - - - x 100

[0160] Nitrogen in the starting material x F (1)

[0161] The effect of cavitation (60 Hz) and homogenization (200 bar) on the solubility of faba bean protein isolates and lentil protein isolates is presented in Figure 4. The protein solubility (%) from the starting material is presented.

[0162] Cavitation increased protein solubility as the frequency was increased from 40 Hz to 60 Hz. Cavitation treatment had greater impact on the aggregated proteins (e.g. faba bean protein isolate) than already functional non-aggregated proteins (e.g. faba bean protein concentrates).

[0163] The solubility of faba bean protein isolate was remarkably improved at 60 Hz. This can be seen in Figure 4.

[0164] The particle size of faba bean protein isolate was reduced when cavitated at 60 Hz compared to the untreated sample (Figures 2A-2D). The impact of homogenization at 200 bars on the reduction of particle size was similar to the cavitation with 60 Hz.

[0165] The effect of cavitation of faba bean protein isolate (Faba 90 C) and homogenization of faba bean protein isolate (Faba 90 H) to the particle size of faba bean protein suspensions compared to a non-treated faba bean protein suspension (Faba 90 0) is presented in Figures 3A-3D. The particle size is smaller in cavitated (Faba 90 C) and homogenized (Faba 90 H) protein suspensions than in the non-treated protein suspension (Faba 90 0).

[0166] Particle size was measured with Mastersizer 2000 Ver. 6.00 (Malvern Instruments Ltd., Malvern, UK) using the following parameters: Wet sample dispersion unit: Hydro 2000S (A); Particle RI: 1.500; Dispersant: water; Dispersant RI: 1.330.

[0167] Cavitated faba bean protein

[0168] The particle size distribution in the cavitated faba bean protein suspension (Faba 90 C) is presented in Figure 2A. Parameters were: Concentration: 0.0262 %Vol; Span: 2.780; Uniformity: 0.877; Specific Surface Area: 0.574 m2 / g; Surface Weighted Mean D[3,2] : 10.449 pm; Vol. Weighted Mean D[4,3]: 27.756 pm; D(10): 3.976 pm; D(50): 20.947 pm; D(90): 62.206 pm.

[0169] Homogenized faba bean protein

[0170] The particle size distribution in the homogenized faba bean protein suspension (Faba 90 H) is presented in Figure 2B. Parameters were: Concentration: 0.0285 % Vol; Span: 2.696; Uniformity: 0.905; Specific Surface Area: 0.572 m2 / g; Surface Weighted Mean D[3,2] : 10.494 pm; Vol. Weighted Mean D[4,3]: 22.7086 pm; D(10): 4.722 pm; D(50): 15.262 pm; D(90): 45.867 pm.

[0171] Non-treated faba bean protein suspension

[0172] The particle size distribution in a non-treated faba bean protein suspension (Faba 90 0) is presented in Figure 2C. Parameters were: Concentration: 0.0741 %Vol; Span: 1.790; Uniformity: 0.555; Specific Surface Area: 0.208 m2 / g; Surface Weighted Mean D[3,2] : 28.796 pm; Vol. Weighted Mean D[4,3]: 59.629 pm; D(10): 17.606 pm; D(50): 52.405 pm; D(90): 111.415 pm.

[0173] EXAMPLE 6

[0174] Effect of temperature and cavitation on the solubility of protein

[0175] Cavitation nor heating alone did not significantly increase the solubility of protein in water. When cavitation was carried out at 60 Hz the temperature increased during cavitation to 85 °C - 90 °C. The combination of high temperature and high frequency (Hz) was shown to result in increased solubility of protein in water.

[0176] EXAMPLE 7

[0177] Determination of molecular weight distribution of faba bean protein and lentil protein

[0178] The molecular weight of faba bean protein suspension and lentil protein suspension was measured and changes in molecular weight distributions were determined. The analysis was carried out using PAGE (polyacrylamide gel electrophoresis) analysis. The protein suspensions in the analysis were Faba90 before (8% dry matter solution); Faba90 after cavitation; Faba90 after homogenization; Lentil80 before (8% dry matter solution); Lentil80 after cavitation; Lentil80 after homogenization. Convicilin, vicilin, o-legumin, and p-legumin were detected. Results are presented in Figure 8 where the changes in molecular weight distributions of proteins in faba bean protein concentrates (left panel) and lentil protein concentrates. There were no noticeable changes in the faba bean protein bands when comparing the non-treated protein suspension to cavitated and homogenized samples in reduced conditions (Figure 8).

[0179] EXAMPLE 8

[0180] A recipe for preparation of a plant-based sausage

[0181] Table 2 A recipe for a plant-based sausage.

[0182] Total volume 2200 g

[0183] Cavitated protein preparation (Pea protein isolate Profam 570 / Faba bean protein isolate AGT Faba90) 85 1867

[0184] Salt 1 22

[0185] Citrus fiber 2 44

[0186] Methylcellulose 2 44

[0187] Coconut oil (Kristal AAK) 10 220

[0188] Transglutaminase 0.125 3

[0189] 100 2200

[0190] EXAMPLE 9

[0191] Plant-based sausage analogue produced with cavitation and with transglutaminase (TG) from pea protein isolate

[0192] Pea protein isolate (Profam ADM) suspension was cavitated at frequency from 58 Hz to 60 Hz and heated over 88°C and cooled down. 1867 g cavitated pea protein suspension, 3 g transglutaminase (TG), 44 g citrus fiber, 44 g methyl cellulose (E461), 22 g salt, and 220 g melted coconut oil (Kristal AAK) were mixed in a bowl chopper or Stephan universal mixer. The suspension was processed into a dough, which was then filled into a sausage casing. The sausage was steam cooked at 88°C for 10 minutes.

[0193] EXAMPLE 10

[0194] Plant-based sausage analogue produced from cavitated pea protein isolate without transglutaminase (TG)

[0195] Pea protein isolate suspension was cavitated at a frequency from 58 Hz to 60 Hz and heated over 88°C and cooled down. Cavitated protein suspension, citrus fibre, methyl cellulose (E461), seasoning, and melted coconut oil were mixed in a bowl chopper or Stephan universal mixer. The suspension was processed into a dough, which was then filled into a sausage casing. The sausage was steam cooked at 88°C for 10 minutes.

[0196] There was a significant difference in the firmness of the sample that was treated with transglutaminase (TG) compared to the sample without the TG. The pea flavor was also noticeably reduced in the preliminary sensory evaluation (amongst the project group).

[0197] The cavitated sausage analogue produced using the cavitated protein suspension was firmer than the sausage produced merely in Stephan kettle cooker. Heat-treated to denature the protein and subsequently treated with TG.

[0198] EXAMPLE 11

[0199] Plant-based sausage analogue produced with cavitation and with transglutaminase (TG) from faba bean protein isolate

[0200] Faba bean protein isolate suspension was cavitated at a frequency from 58 Hz to 60 Hz and heated over 88°C and cooled down. 1867 g cavitated protein suspension, 3 g transglutaminase, 44 g citrus fiber, 44 g methyl cellulose (E461), 22 g salt, and 220 g melted coconut oil were mixed in a bowl chopper or Stephan universal mixer. The suspension was processed into a dough, which was then filled into a sausage casing. The sausage was steam cooked at 88°C for 10 minutes.

[0201] EXAMPLE 12

[0202] Plant-based sausage analogue produced with heat treatment and with transglutaminase (TG) from pea protein isolate

[0203] Pea protein isolate suspension was treated at a temperature of 85°C for 5 minutes and cooled down. Heat-treated protein suspension, transglutaminase, citrus fibre, methyl cellulose (E461), seasoning, and melted coconut oil were mixed in Stephan universal mixer. The suspension was T1 processed into a dough, which was then filled into a sausage casing. The sausage was steam cooked at 88°C for 10 minutes.

[0204] EXAMPLE 13

[0205] Comparison of meat sausages and plant-based sausage analogues

[0206] The firmness of the following plant-based sausage analogues was measured:

[0207] - a sausage analogue produced from cavitated pea protein isolate and using transglutaminase,

[0208] - a sausage analogue produced from cavitated pea protein isolate and without transglutaminase,

[0209] - a sausage analogue produced from heat-treated pea protein isolate and using transglutaminase,

[0210] - a sausage analogue produced from cavitated faba bean protein isolate and using transglutaminase,

[0211] The firmness of two meat sausages, a meat sausage with 50% meat content and meat sausage with 80% meat content was measured.

[0212] The firmness of the meat sausages and plant-based sausage analogues was measured by the TA. XT texture analyzer using gauge probe P05 as presented in Figure 9. The results of measurement of firmness are presented in Figure 6.

[0213] The firmness (g) of cavitated TG-treated plant-based sausage was between the firmness values of the two meat sausages. The plant-based sausage produced with cavitation and TG from pea protein isolate was firmer than the meat sausage with 50% meat content. The results of the firmness of sausages and sausage analogues are presented in Table 3.

[0214] Table 3. The firmness of plant-based sausage analogues and meat sausages measured by TA. XT texture analysis. REFERENCES

[0215] US 7,070,827 B2

[0216] WO 2021202805 A2 WO 2021229498 Al

[0217] WO 2018115595 Al

[0218] US20190261648A1

[0219] WO 2021119614 Al

Claims

Claims1. A process for improving physical and functional properties of protein in a plant-based protein preparation, characterized in that the process comprises the steps of providing a plant-based protein preparation; providing a controlled cavitation unit; mixing the plant-based protein preparation with water to produce a water-protein suspension having dry matter content from 10% to 20% (w / w), preferably from 15% to 20% (w / w); feeding the water-protein suspension into the controlled cavitation unit; optionally preheating the water-protein suspension; subjecting the optionally preheated water-protein suspension to cavitation in the controlled cavitation unit to produce a cavitated plant-based protein preparation, optionally cooling the cavitated plant-based protein preparation, wherein the protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

2. The process according to claim 1, characterized in that the plant is selected from the group consisting of legumes, preferably from the group consisting of grain legumes and oil legumes and any mixture thereof.

3. The process according to claim 1 or 2, characterized in that the controlled cavitation unit consists of or comprises a specialized rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor.

4. The process according to any one of claims 1 to 3, characterized in that the plantbased protein preparation is a plant-based protein concentrate or a plant-based protein isolate.

5. The process according to any one of claims 1 to 4, characterized in that the preheating is carried out at a temperature from 20°C to 70°C, preferably from 40°C to 60°C, more preferably at 60°C.

6. The process according to any one of claims 1 to 5, characterized in that the cavitation is carried out at 45 Hz to 65 Hz, preferably at 50 Hz to 60 Hz, more preferably at 58 Hz to 60 Hz.

7. The process according to any one of claims 1 to 6, characterized in that during cavitation the temperature of the water-protein suspension is increased to a temperature of about 80°C to 99°C.

8. The process according to any one of claims 1 to 7, characterized in that the protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w) to about 90% (w / w).

9. The process according to any one of claims 1 to 8, characterized in that the protein content of the cavitated plant-based protein preparation is from about 10% (w / w) to about 20% (w / w), preferably about 12% (w / w) to about 18% (w / w), more preferably about 14% (w / w) to about 16% (w / w).

10. The process according to any one of claims 1 to 9, characterized in that the particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 150 pm, more preferably from 2 pm to 100 pm, more preferably from 3 pm to 80 pm, most preferably from 10 pm to 60 pm.

11. A cavitated plant-based protein preparation obtained by the process according to any one of claims 1 to 10, characterized in that the protein content of the dry matter in the plant-based protein preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

12. A cavitated plant-based protein preparation, characterized in that the preparation is a homogenous cavitated plant-based protein preparation, wherein a dry matter content of the preparation is from 10% (w / w) to 20% (w / w), a protein content of the dry matter in the preparation is at least about 80% (w / w), a particle size distribution of the cavitated plant-based protein preparation is from 2 pm to 200 pm, and a water-solubility of the cavitated protein preparation is at least 60%.

13. The cavitated plant-based protein preparation according to claim 11 or 12, characterized in that the protein content of the cavitated plant-based protein preparation is from about 10% (w / w) to about 20% (w / w), preferably about 12% (w / w) to about 18% (w / w), more preferably about 14% (w / w) to about 16% (w / w).

14. The cavitated plant-based protein preparation according to any one of claims 11 to13, characterized in that the particle size distribution of the cavitated plant-basedprotein preparation is from 2 pm to 150 pm, preferably from 2 pm to 100 pm, more preferably from 3 pm to 80 pm, most preferably from 10 pm to 60 pm.

15. A plant-based food product, characterized in that the food product contains the cavitated plant-based protein preparation according to any one of claims 11 to 14, wherein the protein content of the food product is from about 8% (w / w) to about 18% (w / w), preferably about 9% (w / w) to about 15% (w / w), more preferably about 10% (w / w) to about 14% (w / w).

16. The plant-based food product according to claim 15, characterized in that the food product is a meat analogue, preferably a sausage analogue.

17. The plant-based food product according to claim 15 or 16, characterized in that the food product further comprises at least one further ingredient selected from the group consisting of a protein crosslinking enzyme, citrus fiber, methyl cellulose, seasoning, and vegetable oil.

18. The plant-based food product according to claim 17, characterized in that the food product comprises citrus fiber in an amount from 0.1% to 3%, preferably from 0.5% to 2%, methyl cellulose in an amount from 0.5% to 3%, preferably from 1% to 2%, vegetable oil in an amount from 5% to 15%, preferably from 7% to 10%, protein crosslinking enzyme in an amount of from 0.005% to 0.5%, preferably from 0.1% to 0.3%, and seasoning in an amount from 0.5% to 8%, preferably from 1% to 6%.

19. The plant-based food product according to any one of claims 15 to 18, characterized in that the food product has a firmness of at least 170 g, preferably from 170 g to 450 g, more preferably from 200 g to 300 g, most preferably about 200 g.

20. A process of producing a plant-based food product, characterized in that the process comprises the steps of providing the cavitated plant-based protein preparation according to any one of claims 11 or 14; mixing the cavitated plant-based protein preparation with a protein crosslinking enzyme and vegetable oil to form a product mass; packing the product mass to form a packaged plant-based food product; heating the packaged plant-based food product at a temperature of at least 85°C,optionally cooling the packaged plant-based food product.

21. The process according to claim 20, characterized in that the plant-based food product is a meat analogue.

22. The process according to claim 20 or 21, characterized in that the protein content of the plant-based food product is from about 8% (w / w) to about 18% (w / w), preferably about 9% (w / w) to about 15% (w / w), more preferably about 10% (w / w) to about 14% (w / w).

23. The process according to any one of claims 20 to 22, characterized in that the cross-linking enzyme is selected from the group consisting of transglutaminase, tyrosinase, catechol oxidase and laccase, preferably the cross-linking enzyme is transglutaminase.

24. The process according to any one of claims 20 to 23, characterized in that the amount of crosslinking enzyme from about 0.2 U enzyme / g protein to about 20 U enzyme / g protein.

25. The process according to any one of claims 20 to 24, characterized in that the process further comprises adding at least one ingredient selected from the group consisting of citrus fiber, methyl cellulose, and seasoning to the cavitated plantbased protein preparation.

26. The process according to claim 25, characterized in that said citrus fiber is in an amount from 0.1% to 3%, preferably from 0.5% to 2%, methyl cellulose in an amount from 0.5% to 3%, preferably from 1% to 2%, vegetable oil in an amount from 5% to 15%, preferably from 7% to 10%, protein crosslinking enzyme in an amount of from 0.005% to 0.5%, preferably from 0.1% to 0.3%, and seasoning in an amount from 0.5% to 8%, preferably from 1% to 6%.

27. A use of the cavitated plant-based protein preparation according to any one of claims 10 to 13 in a plant-based food product.

28. The use according to claim 27, characterized in that the plant-based food product is a meat analogue, preferably a sausage analogue.

29. The use according to claim 27 or 28, characterized in that the plant-based food product is a sausage analogue.

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