TEXTURED LEGUME PROTEINS

Abstract

The invention relates to a process for obtaining a composition comprising textured legume proteins while optimizing energy and water consumption, the products obtained, and their use.

Description

Title of the invention: TEXTURED LEGUME PROTEINS STATE OF THE PRIOR ART

[0001] The present invention relates to a method for manufacturing a composition comprising textured pea proteins, as well as to said composition comprising textured pea proteins and its industrial uses.

[0002] The technique of texturizing proteins, in particular by cooking-extrusion, 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 extrusion cooking processes can be divided into two main families based on the amount of water used during the process. When this amount is greater than 30% by weight, we will speak of so-called "wet" extrusion cooking 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. When this amount of water is less than 30% by weight, we then speak of "dry" extrusion cooking: the products obtained are intended for use by food manufacturers, in order to formulate meat analogues, by mixing them with other ingredients.

[0004] Historically, the first proteins used for these meat analogue production processes were extracted from soybeans and wheat. Soybeans then quickly became the main source for this field of applications.

[0005] While most of the studies that followed naturally focused on soy proteins, other sources of protein, both animal and vegetable, were textured: peanut, sesame, cotton seed, sunflower, corn, wheat proteins, proteins from microorganisms, by-products of slaughterhouses or the fish industry.

[0006] Legume proteins such as those from peas and faba beans have also been the subject of work, both in the field of their isolation and in that of their “dry” or “wet” extrusion cooking.

[0007] Numerous studies have been undertaken on legume proteins, and in particular pea proteins, given their particular functional and nutritional properties, but also for their non-genetically modified character.

[0008] Despite significant research efforts and significant growth in recent years, the penetration of these textured protein products into the food market is still subject to optimization.

[0009] One of the reasons in particular lies in the sometimes high cost of legume protein isolates, and in particular pea protein isolates. Indeed, to obtain them, the skilled person must carry out several steps, most often concluded by a drying step. This last step contributes to a significant fraction of the final price of the isolate. One solution to reduce costs consists of using a protein concentrate. Indeed, these concentrates are produced via a process (known as turbo-separation or “air-classification”) carried out exclusively in a dry environment, without the addition of water. In this case, although the production cost is significantly reduced, the low protein content of a concentrate (less than 60%-70% on a dry basis) limits the final applications and the nutritional value of the product.

[0010] It should be noted in the thesis “Texturization of pea protein isolates using high moisture extrusion cooking” (Osen, 2017) that the quality of the protein used to feed the extruder is an essential parameter in this quest to optimize this process, particularly from a cost point of view. Figure 68 of this document shows us the impact of different commercial protein isolates on the Specific Mechanical Energy (SME) expressed in KJ / Kg. This SME makes it possible to quantify and compare the energy to be supplied to the extrusion system (extruder and mixture to be extruded) in order to texture the proteins. The higher the SME, the more energy the system requires, the higher the cost and wear of the equipment will be. We can clearly see in this figure 68 that during a wet extrusion whose parameters are similar in all respects (temperature, pressure, humidity, ...), the use of the isolate from the company EMSLAND (nicknamed PPI2 in the thesis) results in excess energy consumption (approximately 0.5 to 1.5 times the SME of the other two isolates). This PPI2 isolate differs from the other two isolates, respectively from the companies ROQUETTE and COSUCRA, in that it is in a more native state, that is to say with a protein whose three-dimensional conformation is similar to that which it had within the seed, as demonstrated in chapter 4.1, and in particular chapter 4.1.3 where a DSC study clearly demonstrates this native state. It was therefore known to the person skilled in the art that a protein in a more native state went against this search for limiting energy consumption because it generated a much higher SME for the same result.

[0011] It is to the applicant's credit to have resolved the above problems and to have developed a process integrating the production of a wet floc of pea globulins, by definition not having undergone any drying step, followed by extrusion cooking.

[0012] This invention will be better understood in the following chapter aimed at setting out a general description thereof. GENERAL DESCRIPTION OF THE PRESENT INVENTION

[0013] The present invention relates to a method for producing a vegetable protein composition comprising the following steps: 1) Supply of a wet composition comprising vegetable proteins, preferably legume proteins, in which at least 30% by dry weight of the total dry mass of proteins has not undergone any drying step during its extraction process.

[0014] 2) Texturing of the composition of step 1 by cooking-extrusion.

[0015] Preferably, the legumes used in the process in step 1 according to the invention are selected from the list containing pea or field bean, even more preferably pea protein.

[0016] Preferably, step 2 of the process according to the invention is carried out by cooking-extrusion in an extruder, preferably twin-screw.

[0017] The present invention also relates to a composition comprising textured legume proteins capable of being obtained by a production method according to the invention.

[0018] Preferably, the protein content within the composition is between 60% and 80%, preferably between 70% and 80% by dry weight relative to the total weight of dry matter in the composition.

[0019] The present invention finally relates to the use of the textured legume protein composition according to the invention as described above in industrial applications such as, for example, the human and animal food industry, industrial pharmacy or cosmetics.

[0020] The present invention will be better understood by reading the detailed description below. DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0021] The present invention relates to a process for producing a vegetable protein composition characterized comprising the following steps: 1) Supply of a wet composition comprising vegetable proteins, preferably legume proteins, in which at least 30% in dry percentage on the mass of total proteins has not undergone any drying step during its extraction process.

[0022] 2) Texturing of the composition of step 1 by extrusion cooking

[0023] The first step therefore consists of providing a wet composition comprising vegetable proteins of which at least 30% by dry weight of the total dry mass of proteins has not undergone any drying step during its extraction process.

[0024] Preferably, the vegetable protein, preferably legume, is chosen from the list consisting of field bean protein and pea protein. Pea protein is particularly preferred.

[0025] The term "legumes" is considered herein as the family of dicotyledonous plants of the order Fabales. It is one of the largest families of flowering plants, third after Orchidaceae and Asteraceae in number of species. It has about 765 genera comprising more than 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, faba beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, and licorice.

[0026] 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).

[0027] Obtaining vegetable proteins can be carried out starting from any suitable material (seeds, flours, etc.) and by any means known to those skilled in the art, provided that the process does not include any drying step for at least 30% by dry weight of the total dry mass of proteins in the composition.

[0028] In this patent application, the term "drying" will be understood to mean any unitary step in chemical and / or agri-food process engineering aimed at partially or completely removing water molecules from a composition. A person skilled in the art is familiar, for example, with rotary dryers, atomizers, fluidized bed dryers, infrared tunnels, and freeze dryers for this purpose. This list is not exhaustive.

[0029] Preferably, the plant proteins obtained without drying to feed the process according to the invention have at most a dry matter of 50%. It is important for the invention that said proteins retain a native state, without undergoing denaturation caused by a drying step. In the Osen thesis of 2017 cited above, the PPI2 isolate is certainly in a more native state than the other two isolates but it is a commercial isolate in powder form, having therefore undergone a drying step. It can be considered that such a protein is therefore a mixture of native / non-native protein.

[0030] Preferably, the vegetable proteins, preferably legume proteins, which have not undergone any drying step during their extraction processes, represent at least 35% by dry weight of the total dry protein mass. It will be preferred that this percentage is gradually greater than 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% or even 95% by dry weight of the total dry protein mass. Feeding the extruder with 100% of legume proteins by dry weight of the total dry protein mass, which have not undergone any drying step during their extraction process, is also conceivable. The quantity will vary according to the desired final product as well as the constituents added in addition. proteins. The core of the invention lies in the fact that at least 30% by dry weight of the proteins on the dry mass of the total proteins have not undergone any drying step during their extraction processes.

[0031] In a preferred embodiment, the process for producing a legume protein composition without drying in order to feed the process according to the invention comprises the following steps: a) use of legume seeds or flour, preferably chosen from peas and field beans; b) grinding and production of an aqueous suspension; c) separation by centrifugal force of insoluble fractions; d) coagulation of proteins at isoelectric pH, optionally with the aid of heating the protein solution not resulting in an increase in dry matter above 50% by weight; e) recovery of the coagulated protein floc by centrifugation.

[0032] The preferred method therefore starts with a step a) of using legume seeds or flour, preferably chosen from peas and field beans.

[0033] The seeds used in step a) may have previously undergone steps well known to those skilled in the art, such as in particular cleaning (removal of unwanted particles such as stones, dead insects, soil residues, etc.) or even the removal of the external fibers of the pea (cellulosic outer shell) by a well-known step called "dehulling".

[0034] Treatments aimed at improving the organoleptic such as dry heating (or roasting) or wet blanching are also possible. For blanching, the temperature is preferably between 70°C +! 2°C and 80°C +! 2°C and the pH is adjusted between 8 7. 0.5 and 10 7. 0.5, preferably to 9 7. 0.5. These conditions are maintained for 2 to 4 min, preferably for 3 min. These treatments are not intended to cause the material to dry, but to inhibit the various enzymes such as lipoxygenases.

[0035] The preferred method then comprises a step b) of grinding the flour and / or seeds and producing an aqueous suspension.

[0036] This grinding step is necessary for the seed and optional for the flour.

[0037] If the grains are already in the presence of water, the water is retained but can also be renewed, and the grains are ground directly. If the grains are dry, flour is first made and suspended in water.

[0038] The grinding is carried out by any type of suitable technology known to those skilled in the art such as ball mills, conical mills, helical mills, air jet mills or rotor / rotor systems.

[0039] During grinding, water can be added continuously or discontinuously, at the beginning, in the middle or at the end of grinding, in order to obtain at the end of the step an aqueous suspension of ground peas containing between 15% and 25% by weight of dry matter (DM), preferably 20% by weight of DM, relative to the weight of said suspension.

[0040] At the end of grinding, a pH check can be carried out. Preferably, the pH of the aqueous suspension of ground peas at the end of step b) is adjusted between 8 7. 0.5 and 10 7. 0.5, preferably the pH is adjusted to 9 7. 0.5. The pH rectification can be carried out by adding acid and / or base, for example sodium hydroxide or hydrochloric acid.

[0041] The preferred method then consists of a step c) of separation by centrifugal force of the insoluble fractions. These are mainly made up of starch and polysaccharides called “internal fibers”. The soluble proteins in the supernatant are thus concentrated.

[0042] The preferred method comprises a step d) of coagulation of the proteins by coagulation at isoelectric pH, optionally with heating of the protein solution not resulting in an increase in the dry matter above 50% by weight.

[0043] If heating is applied in addition to coagulation at isoelectric pH, this will be applied preferably with a temperature between 55°C 7.2°C and 75°C 7.2°C, preferably between 60°C and 70°C 7.2°C, for a time between 1 min and 5 min, preferably between 2 min and 4 min, even more preferably 3 min.

[0044] The aim of this step d) is here to separate the pea proteins of interest from the other constituents of the supernatant of step c). Such an example of a process is for example described in the Applicant's patent EP1400537, from paragraph 127 to paragraph 143. It is essential to carefully control the time / temperature scale so as not to denature the protein.

[0045] The following step e) consists of recovering the coagulated protein floc by centrifugation. In this way, the solid fractions having concentrated the proteins are separated from the liquid fractions having concentrated the sugars and salts. The floc thus obtained can be used directly as feed for the extruder or can undergo optional steps

[0046] The floc can thus be resuspended in water and its pH is rectified to a value between 6 7. 0.5 and 9 7. 0.5. The dry matter is adjusted between 10% and 20%, preferably 15% by weight of dry matter relative to the weight of said suspension. The pH is adjusted using any acidic and basic reagent(s). The use of ascorbic acid, citric acid and potash, sodium hydroxide are preferred.

[0047] The legume protein composition without drying can thus be the only input feeding the extruder, but it can also be supplemented with different constituents.

[0048] Preferably, a vegetable fiber, preferably from legumes, may be added. By "legume fibers" is meant any composition comprising polysaccharides that are poorly or not digestible by the human digestive system, extracted from legumes. Such fibers are extracted by any method well known to those skilled in the art. A commercial example of such a fiber is, for example, Pea Fiber I50M (containing a minimum of 50% by weight of internal pea fibers, a maximum of 10% by weight of pea proteins and approximately 35% by weight of pea starch) from the company Roquette.

[0049] Preferably, the legume fiber is chosen from the list consisting of faba bean protein and pea protein. Pea protein is particularly preferred.

[0050] The mixture entering the extruder consists essentially of legume proteins and legume fibers. The term "consisting essentially" means that the powder may include impurities related to the manufacturing process of the proteins and fibers, such as, for example, traces of starch.

[0051] The dry mass ratio between proteins and fibers is advantageously between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

[0052] The mixing can be carried out upstream or directly as a feed to the extruder. During this mixing, additives well known to those skilled in the art, such as flavorings or colorings, can be added.

[0053] Alternatively, a vegetable protein, preferably from legumes, can be added. The addition of such a quantity of protein makes it possible to both increase the quantity of extruded protein but can also improve the nutritional quality. For this last point, the measured addition of another protein source to that of the legume protein composition will be carried out without drying in order to improve the PDCAAS of the textured protein produced.

[0054] The PDCAAS (Protein Digestibility Corrected Amino Acid Score) is an index used to evaluate the quality of proteins based on human amino acid requirements and protein digestibility. The method for calculating the PDCAAS is based on comparing a standard amino acid profile with the best possible score (1 or 100%), with the amino acid profile of the food being studied. The PDCAAS is evaluated on a scale of 0 to 1 (1 being the best quality and 0 being the worst).

[0055] For any embodiment of the invention, well-known components of the food industry may be added, such as, for example, water, colorants, flavorings, gelling agents, stabilizers, antioxidants.

[0056] In the present invention, the term "water" means water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, this water will have 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 of between 6.5 and 9 and a TH (Hydrometric Title, i.e. the hardness of the water, which corresponds to the measurement of the content of calcium and magnesium ions in water) of greater than 15 French degrees. In other words, drinking water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium.

[0057] In the present invention, the term "flavorings" means any chemical compound that allows a modification of the perception of taste and smell, which together form what is called "flavor". European legislation, as defined by Regulation 1334 / 20082, understands flavorings to mean "products not intended to be consumed as is, which are added to foodstuffs to impart or modify an odor and / or taste" (Article 3.a of Regulation EC 1334 / 2008).

[0058] Flavors are derived from or composed of the following components: flavoring substances, flavoring preparations, smoke flavors, flavors obtained by heat treatment, flavor precursors and other flavors.

[0059] In the context of the present invention, the term “flavoring” is preferably understood to mean a flavoring substance. A flavoring substance is a “defined chemical substance having flavoring properties” (definition article 3.b of EC Regulation 1334 / 2008).

[0060] A natural flavouring substance is "obtained by appropriate physical, enzymatic or microbiological processes, from materials of plant, animal or microbiological origin taken as is or after their processing for human consumption by one or more of the traditional processes for the preparation of foodstuffs listed in Annex II of Regulation EC 1334 / 2008" (Article 3.c of Regulation EC 1334 / 2008).

[0061] Natural flavoring substances correspond to substances that are naturally present and identified in nature. Flavoring substances can also come from other natural sources than the "primary" natural source; it is then a matter of synthesizing the molecule and reproducing it. Other molecules, not identified in nature, can also be more powerful in taste than natural molecules.

[0062] A special case of flavoring substance will be the generation of compounds resulting from the Maillard reaction. This chemical reaction between reducing compounds such as sugars and amino compounds like proteins generate colored and odorous compounds.

[0063] By “dyes” is meant any type of compound, or even combination of compounds, having the capacity to modify the color of another compound (or even mixture of compounds) by its introduction.

[0064] The colorant can carry its functionality by itself. These colorants will be of all types such as natural colorants (such as concentrates and / or extracts of fruits & vegetables) or artificial. In the context of our invention, the particularly interesting colorants can be selected, without this being limiting, from the list: beet betanine, tomato lycopene, pepper extract (paprika), caramel. Indeed, these red and / or brown colorants make it possible to imitate the color of red meat quite easily.

[0065] Coloring can also be generated during extrusion by chemical reaction with a protein compound. Here we can again cite the Maillard Reaction but also the use of iron salts.

[0066] The protein content of the composition feeding the process according to the invention is advantageously between 60% and 80%, preferably between 70% and 80% by weight of the total dry matter. To analyze this protein content, any method well known to those skilled in the art can be used. Preferably, the quantity of total nitrogen will be measured and this content will be multiplied by the coefficient 6.25. This method is particularly known and used for vegetable proteins.

[0067] The second step of the process according to the invention consists of texturing the composition of step 1 by cooking-extrusion. During this, this mixture of powders will then be textured, which amounts to saying that the proteins will undergo thermal destructuring and reorganization in order to form fibers, a continuous elongation in parallel straight lines, simulating the fibers present in meats. Any process well known to those skilled in the art will be suitable, in particular by extrusion.

[0068] By "textured" or "texturing" is meant in the present application any physical and / or chemical process aimed at modifying a composition comprising proteins in order to give it a specific ordered structure. In the context of the invention, the texturizing of proteins aims to give the appearance of a fiber, such as those present in animal meats.

[0069] Extrusion consists of 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 causes cooking and / or denaturation of the product, hence the term "extrusion cooking", sometimes used, then expansion by evaporation of the water at the outlet of sector. This technique makes it possible to produce products that are extremely diverse in their composition, structure (expanded and honeycombed form 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.

[0070] Generally speaking, step 2 can be carried out with a water / dry matter mass ratio in the extruder which can be between 15% and 70%.

[0071] More preferably, the water / dry matter mass ratio in the extruder will be between 40% and 70%, even more preferably between 50% and 65%. This ratio is obtained by analyzing the mixture entering the extruder.

[0072] Without being bound by any theory, it is well known to those skilled in the art of extrusion cooking that it is this preferred ratio which makes it possible to obtain the required quality of the final product from a texture, organoleptic or appearance point of view. The values ​​of this ratio will therefore potentially be 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, 65, 66, 67, 68, 69 or 70%.

[0073] Preferably, step 2 is carried out by cooking-extrusion in an extruder, preferably twin-screw, characterized by a length / diameter ratio of between 35 and 65, preferably 40 and 65, even more preferably 60, and equipped with a succession of conveying elements, kneading elements, and reverse pitch elements which will be selected by the person skilled in the art to ensure good extrusion according to his conventional knowledge of the field.

[0074] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio could therefore be 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.

[0075] 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.

[0076] Even more preferably, a specific energy of between 10 and 25 kWh / kg is applied to the powder mixture, by regulating the outlet pressure in a range of between 10 and 25 bars, preferably between 12 and 16 bars.

[0077] Even more preferably, the outlet of the twin-screw extruder consists of an outlet die with orifices opening onto a knife. Such an installation is particularly suitable for producing an expansion of the outlet mixture. The products thus obtained will be, for example, dry textured proteins or crisps.

[0078] To specify this mode, the orifices will preferably have a diameter of 1.5 mm and the knife will be adjusted with a rotation speed of between 2000 and 2400 revolutions per minute, preferably 2200 revolutions / min.

[0079] In an alternative preferred manner, the outlet of the extruder is constituted by a cooled die in order to limit expansion. The extruded wet strip will be cut, stored and / or processed in the form of meat or fish analogues.

[0080] To clarify this mode, the die described in the previous point may consist of one or more modules equipped with cooling circuits. The cooling of the die is in the majority of cases carried out counter-current to the flow of material coming from the extruder. Temperature regulation may be carried out using thermoregulators by applying temperatures between 10 and 95°C.

[0081] In all the described modes, it will be possible to carry out post-production steps such as, but not limited to, grinding, marinating, drying, freezing, deep-freezing, brining, adsorption of colorants and / or flavorings.

[0082] In a preferred embodiment, a marinade of colorings and flavoring will be made in order to soak the composition of textured legume proteins followed by drying. From this succession of steps, it will be possible to obtain a vegetable "jerky", a North American specialty of dried and salted beef, cut into thin strips.

[0083] In an even more preferred embodiment, the textured legume protein composition will be ground, added with various compounds including flavorings and colorings, then molded into the shape of a minced steak.

[0084] The present invention also relates to the composition comprising textured legume proteins capable of being obtained by the process according to the invention.

[0085] In a particular embodiment, the composition according to the invention has a protein content of between 60% and 80%, preferably between 70% and 80% by dry weight relative to the total weight of dry matter of the composition.

[0086] The present invention finally relates to the use of the textured legume protein composition according to the invention or capable of being obtained by the process according to the invention in industrial applications such as, for example, the human and animal food industry or industrial pharmacy or cosmetics.

[0087] The invention will be of particular interest in the field of meat, fish, sauce and soup analogues.

[0088] More preferably, a particular application relates to the use of the composition according to the invention for the manufacture of meat analogues, in particular minced meat. But also Bolognese sauce, hamburger steak, taco and pitta meat, chili sin carne.

[0089] In pizzas, the textured composition according to the invention will be of particular interest for being sprinkled on top of said pizza (“topping” in English).

[0090] The human and animal food industry also includes industrial confectionery (e.g. chocolate, caramel, jelly sweets), bakery and pastry products (e.g. bread, brioches, muffins), the meat and fish industry (e.g. sausages, minced steaks, fish nuggets, chicken nuggets), sauces (e.g. Bolognese, mayonnaise), milk-derived products (e.g. cheese, vegetable milk), and beverages (e.g. protein-rich beverages, powdered beverages for reconstitution).

[0091] According to a particular embodiment, the present invention also relates to the use of the textured legume protein composition according to the invention or capable of being obtained by the process according to the invention in the production of textured proteins by extrusion for the fields of animal and / or human food.

[0092] The invention will be better understood by reading the non-limiting examples below. Examples

[0093] Example 1: Production of a textured legume protein composition by wet process outside the invention

[0094] A powder mixture is produced consisting of 100% NUTRALYS® F85M pea protein (comprising 87.2% dry weight of protein on total weight) from the company ROQUETTE.

[0095] This mixture is introduced by gravity into a LEISTRITZ ZSE 27MAXX extruder from the company LEISTRITZ with a motor power equal to 33.8kW and whose maximum achievable rotation speed is 1200 rpm.

[0096] The mixture is introduced with a regulated flow rate between 11 and 13 kg / h. A quantity of 15.07 kg / h of water is also introduced. The humidity in the extruder is approximately 60%.

[0097] The extrusion screw is composed of conveying elements, kneading elements and reverse pitch elements organized according to the following profile detailed in Table 1 below: [Tables 1] Elements Name screw elements Type of screw elements 1 GFA-2-20-30 (departure) conveying 2 GFF-2-40-30-A conveying 3 GFF-2-40-30-M conveyor 4 GFF-2-40-30-M conveyor 5 GFF-2-40-30-M conveyor 6 GFF-2-40-30-M conveyor 7 GFF-2-40-30-M conveyor 8 GFF-2-40-30-E conveyor 9 GFA-2-40-30 conveyor 10 GFA-2-40-30 conveyor 11 GFA-2-40-30 conveyor 12 GFA-2-40-30 conveyor 13 GFA-2-40-30 conveyor 14 GFA-2-40-30 conveyor 15 GFA-2-40-30 conveyor 16 GFA-2-40-30 conveyor 17 GFA-2-30-30 conveying 18 GFA-2-30-30 conveying 19 GFA-2-30-30 conveying 20 GFA-2-40-30 conveying 21 GFA-2-40-30 conveying 22 GFA-2-40-30 conveying 23 GFA-2-30-30 conveying 24 KB-4-2-15-90 mixing 25 KB-4-2-15-90 mixing 26 GFA-2-40-30 conveying 27 GFA-2-30-30 conveying 28 GFA-2-30-30 conveying 29 GFA-2-30-30 conveying 30 GFA-2-20-30 conveying 31 KB-4-2-15-30 mixing 32 KB-4-2-15-90 mixing 33 GFA-2-20-30-L reverse pitch 34 GFA-2-40-30 conveying 35 GFA-2-40-30 conveying 36 GFA-2-30-30 conveying 37 KB-4-2-15-90 mixing 38 KB-4-2-15-90 mixing 39 GFA-2-40-30 conveying 40 GFA-2-40-30 conveying 41 GFA-2-30-30 conveying 42 GFA-2-20-30 conveying 43 KB-4-2-15-90 mixing 44 KB-4-2-15-90 mixing 45 GFA-2-20-30-L reverse pitch 46 GFA-2-20-30 conveying 47 GFA-2-40-30 conveying 48 GFA-2-40-30 conveying 49 GFA-2-20-30 conveying 50 KB-4-2-15-30 mixing 51 KB-4-2-15-90 mixing 52 GFA-2-40-30 conveying 53 GFA-2-30-30 conveying 54 GFA-2-30-30 conveying 55 GFA-2-20-30 conveying 56 KB-4-2-15-90 mixing 57 KB-4-2-15-90 mixing 58 GFA-2-30-30 conveying 59 GFA-2-20-30 conveying 60 GFA-2-20-30 conveying 61 GFA-2-20-30 conveying

[0098]

[0099] This extrusion screw is rotated at a speed equal to 350 rpm and sends the mixture into a die. Two temperature profiles detailed below in Table 2 (in degrees Celsius) are used using 15 barrels located around the extruder and which can be heated: [Tables 2] Z15 Z14 Z13 Z12 Zll Z10 Z9 Z8 Z7 Z6 Z5 Z4 Z3 Z2 ZI T°C profile # 1 120 120 130 150 150 130 100 90 80 60 60 60 35 35 x T°C profile # 2 90 120 120 120 115 115 120 110 60 60 60 60 35 35 x

[0100] The product is directed at the outlet towards a thermoregulated die, model FDK750 from Copérion, comprising two modules of length 80 cm and passage section 50 mm x 15 mm of which the 2nd module is thermoregulated at 30°C.

[0101] The textured protein thus produced is cut at the outlet of the die into 10 cm strips.

[0102] The torque is recorded during extrusion (and the average torque and its standard deviation are calculated) and using the data the SME is calculated using the formula below (expressed in kWh / Kg):

[0103] [Math.l] SME(kWhjkg) = efficiency coefficient x max motor power (kW) x torque (%) x screw speed used (rpm) maximum screw speed (rpm) x total flow rate (kglh) [Tables 3] Data Origin Value Efficiency coefficient Technical equipment data 0.97 P max motor (kW) Technical equipment data 33.8 Maximum screw speed (rpm) Technical equipment data 1200 Torque (%) Recorded during tests See summary table Screw speed used (rpm) Test variable 350 (or see summary table) Total flow rate Test variable See summary table

[0104] Table 4 below summarizes the different tests carried out: two with temperature profile 1 and two with temperature profile 2 [Tables 4] Ref Test 1 profile T°c #1 Test 1' profile T°c #1 Test 2 profile T°c #2 Test 2' profile T°c #2 Flow rate F85M (kg / h) 13.48 11.13 13.48 11.13 Water flow rate (kg / h) 15.07 15.07 15.07 15.07 Total flow rate (kg / h) 28.55 26.2 28.55 26.2 Average SME (kWh / kg) 5.157 4.164 5.236 4.17 Standard deviation SME (kWh / kg) 0.563 0.623 0.439 0.457 Screw speed (rpm) 350 350 350 350 Humidity in the extruder in % 56.1 60.5 56.1 60.5 Profile T° 1 1 2 2 Average Torque in % 15.398 11.409 15.634 11.426 Torque standard deviation 1.747 1.758 1.361 1.298

[0105] Example 2: Production of a textured legume protein composition by dry process according to the invention

[0106] After hulling the external fibers on a hammer mill, pea seeds are ground to obtain a flour. This is then soaked in water at a final concentration of 25% by weight of dry matter relative to the weight of said suspension, at a pH of 6.5, for 30 minutes at room temperature. The flour suspension at 25% by weight of dry matter is then introduced into a battery of hydrocyclones, separating a light phase consisting of the mixture of proteins, internal fibers (pulps) and solubles and a heavy phase, containing the starch. The light phase at the outlet of the hydrocyclones is then brought to a dry matter content of 10.7% relative to the weight of said suspension. The internal fibers are separated by passing through WESPHALIA type centrifugal decanters. The light phase at the outlet of the centrifuge decanter contains a mixture of proteins and solubles, while the heavy phase contains pea fibers.

[0107] The proteins are coagulated at their isoelectric point by adjusting the light phase at the outlet of the centrifugal decanter to a pH of 4.6 and heating this solution at 60°C for 4 min. After coagulation of the proteins, a protein floc is recovered.

[0108] The floc thus obtained contains 24.28% dry matter and 75.72% water. It is introduced by gravity into a LEISTRITZ ZSE 27MAXX extruder from the LEISTRITZ company with a motor power of 33.8kW and a maximum achievable rotation speed of 1200 rpm, at a flow rate of 20.4 kg / h.

[0109] A powder mixture consisting of 100% NUTRALYS® F85M pea protein (comprising 87.2% dry weight of protein on total weight) from the company ROQUETTE is also introduced with a flow rate regulated between 5 and 8 kg / h. The humidity in the extruder is between 56 and 60%.

[0110] The extrusion screw is similar to the one described in the previous example. This extrusion screw is rotated at a speed equal to 350 rpm and sends the mixture into a die. Just like the previous example, two temperature profiles described in Table 5 below (in degrees Celsius) are used: [Tables5] Z15 Z14 Z13 Z12 Zll Z10 Z9 Z8 Z7 Z6 Z5 Z4 Z3 Z2 ZI T°C profile # 1 120 120 130 150 150 130 100 90 80 60 60 60 35 35 x T°C profile # 2 90 120 120 120 115 115 120 110 60 60 60 60 35 35 x

[0111] The product is directed at the outlet towards a thermoregulated die, model FDK750 from Copérion, comprising two modules of length 80cm and passage section 50mm x 15mm of which the 2nd module is thermoregulated at 30°C

[0112] The textured protein thus produced is cut at the outlet of the die into 10 cm strips.

[0113] The torque is recorded during extrusion (and the average torque and its standard deviation are calculated) and using the data the SME is calculated using the formula below (expressed in kWh / Kg):

[0114] [Math.2] / / \ efficiency coefficient x max motor power (kW) x torque (%) x screw speed used (rpm) SME \kWh kg =---------:----—:---:—;------------- \ I ! Maximum screw speed (rpm) x Total flow rate [kgln) [Tableauxô] Data Origin Value Efficiency coefficient Technical equipment data 0.97 P max motor (kW) Technical equipment data 33.8 Maximum screw speed (rpm) Technical equipment data 1200 Torque (%) Recorded during tests See summary table Screw speed used (rpm) Variable tests 350 (or see summary table) Total flow rate Variable tests See summary table

[0115] Table 7 below summarizes the different tests carried out: two with temperature profile 1 and two with temperature profile 2 [Paintings?] Ref Test 1 profile T°c #1 Test 1' profile T°c #1 Test 2 profile T°c #2 Test 2' profile T°c #2 F85M flow rate (kg / h) 8.15 5.8 8.15 5.8 Floc flow rate (kg / h) 20.4 20.4 20.4 20.4 Total flow rate (kg / h) 28.55 26.2 28.55 26.2 Average SME (kWh / kg) 4.356 3.18 5.079 3.53 SME gain (kWh / kg) 15.53 23.63 3.00 15.35 Screw speed (rpm) 350 350 350 350 Humidity in the extruder in % 56.1 60.5 56.1 60.5 Profile T° 1 1 2 2 Average Torque in % 13.004 9.495 15.163 10.539 Standard deviation 1.179 0.456 1.262 0.766 Torque gain floc vs wet extrusion (%) 15.55 16.78 3.01 7.76

[0116] It is therefore noted that the method according to the invention allows: - A gain of between 3% and 17% on the required torque. This gain allows for significant energy savings, with the gain in SME being between 3 and 23% - Water savings estimated at 15 kg / h, associated with the energy savings of drying the isolate - The products are macroscopically of similar quality

Claims

Claims

1. A method of producing a vegetable protein composition comprising the following steps: 1) Providing a wet composition comprising vegetable proteins, preferably legume proteins, in which at least 30% by dry weight of the total dry protein mass has not undergone any drying step during its extraction process; 2) Texturizing the composition of step 1 by extrusion cooking.

2. Method according to claim 1 in which the vegetable proteins which have not undergone any drying step are prepared using the following method: a) use of legume seeds or flour; b) grinding and production of an aqueous suspension; c) separation by centrifugal force of the insoluble fractions; d) coagulation of the proteins at isoelectric pH, optionally with the aid of heating the protein solution not causing an increase in the dry matter above 50% by weight; e) recovery of the coagulated protein floc by centrifugation.

3. Method according to claim 1 or 2 in which the legumes are selected from the list containing peas and field beans, even more preferably peas.

4. Method according to claims 1 to 3 in which step 2 is carried out by cooking-extrusion in an extruder, preferably twin-screw.