Textured legume proteins with improved firmness

Abstract

The present invention relates to a specific composition comprising textured legume proteins, preferably pea proteins, which have a firmer texture than similar products currently on the market, as well as to their manufacturing process and their use in food compositions, particularly meat analogues.

Description

Title of the invention: Textured legume proteins with improved firmness PREVIOUS STATE OF THE ART

[0001] The present invention relates to a specific composition comprising textured legume proteins, preferably pea proteins, as well as to their manufacturing process and their use in food compositions, particularly meat analogues.

[0002] The protein texturization technique, 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 many plant sources.

[0003] Protein cooking-extrusion processes can be divided into two main categories based on the amount of water used in the process. When this amount exceeds 30% by weight, it is referred to as "wet" cooking-extrusion, and the resulting products are primarily intended for the production of finished products for immediate consumption, simulating animal meat, for example, beef steaks or chicken nuggets. For instance, patent application WO2014081285 describes a process for extruding a mixture of protein and fibers using a cooling die typical of wet extrusion.

[0004] When this quantity of water is less than 30% by weight, it is referred to as "dry" cooking-extrusion: the resulting products are primarily intended for use by food manufacturers to formulate meat substitutes by mixing them with other ingredients. The field of the present invention is indeed that of "dry" cooking-extrusion.

[0005] Historically, the first proteins used as meat analogues were extracted from soybeans and wheat. Soybeans then quickly became the main source for this field of applications.

[0006] We know, for example, of patent application WO2009018548 which teaches us that various mixtures containing proteins can be extruded in order to generate an extruded protein with aligned fibers allowing us to consider simulating meat fibers.

[0007] While most of the studies that followed naturally focused on soy protein, other protein sources, both animal and vegetable, have been textured: peanut, sesame, cottonseed, sunflower, corn, wheat proteins, proteins from microorganisms, slaughterhouse by-products or the fish industry.

[0008] Legume proteins such as those from peas and broad beans have also been the subject of work, both in the field of their isolation and in that of their "dry" cooking-extrusion.

[0009] Numerous studies have been undertaken on pea proteins, given their particular functional and nutritional properties, but also for their non-genetically modified nature.

[0010] Despite significant research efforts and substantial growth in recent years, the market penetration of these textured pea protein products still needs optimization. One reason in particular lies in their texture, which is considered less firm compared to textured soy protein. This observation is shared, for example, in the article "Soy and Pea Protein and what in the world is TVP?" published on December 26, 2018, by Eben Van Tonder and available at the following link: https: / / earthwormexpress.com / 2018 / 12 / 26 / soy-and-pea-protein-and-what-in-the-world-is-tvp / . The last table in this article, just before the conclusion, provides a comparison of different textured proteins according to their botanical origin.It is clear that textured proteins obtained with pea or fava bean isolates ("field bean") are considered inferior in terms of texture compared to textured soy proteins.

[0011] Despite the significant research on these textured pea proteins, the textured pea proteins developed and available to date are still evaluated as being less firm than soy proteins.

[0012] It is to the credit of the applicant that the above problems have been solved and that a new specific composition comprising pea proteins, obtained by dry cooking-extrusion, has increased firmness compared to textured pea proteins currently on the market.

[0013] This invention will be better understood in the following chapter, which aims to provide a general description thereof. GENERAL DESCRIPTION OF THE PRESENT INVENTION

[0014] The present invention relates to a process for producing a dry-formed textured legume protein composition, preferably selected from pea and broad bean proteins, characterized in that the process comprises the following steps: 1) Supply of a mixture comprising a first protein-rich material, preferably pea or broad bean, with a solubility in water at pH 7 and 20°C of 30% or more, and a second protein-rich material, preferably pea or broad bean, with a solubility in water at pH 7 and 20°C of less than 30%, having a respective dry weight ratio of the first protein-rich material in protein / second protein-rich material between 60 / 40 and 90 / 10, preferably between 70 / 30 and 80 / 20; 2) Cooking-extrusion of said mixture with water, the mass ratio of water / mixture before cooking being between 5% and 25%, preferably between 5% and 20%, preferably between 5% and 15%, preferably between 10% and 15%, even more preferably 10%. 3) Optionally, cutting the extruded composition using a knife at the extruder outlet, which consists of an outlet die with orifices. 4) Drying of the resulting composition.

[0015] Preferably, the mixture of step 1) also comprises legume fibers with a dry weight ratio of protein-rich material / legume fibers of between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

[0016] The mixture comprising protein-rich materials and optionally legume fibers, as implemented in step 1, can be prepared by mixing said protein-rich materials and fibers. The mixture may consist essentially of protein-rich materials and legume fibers. The term "consisting essentially" means that the powder may contain impurities related to the manufacturing process of the protein-rich materials and fibers, such as, for example, traces of starch. Preferably, the legumes from which the protein-rich material and fiber are derived are selected from the list comprising broad beans and peas. Peas are particularly preferred.

[0017] The present invention also relates to a composition comprising protein-rich materials, preferably chosen from pea and broad bean proteins, textured by dry extrusion in the form of particles, which can be obtained by the process according to the invention.

[0018] This is characterized in that its firmness measured with a test A is increased by at least 20%, preferably by at least 25%, even more preferably by at least 30% compared to the firmness of compositions comprising protein-rich materials, preferably chosen from pea and broad bean protein-rich materials, textured by dry extrusion available on the market.

[0019] The protein content within the composition according to the invention is between 60% and 80%, preferably between 70% and 80% by dry weight relative to the total dry weight of the composition.

[0020] Finally, the dry matter of the composition according to the invention is greater than 80% by weight, preferably greater than 90% by weight relative to the weight of said composition.

[0021] The calcium ion content of the composition according to the invention is preferably less than 0.5% by dry weight, preferably less than 0.45%, preferably between 0.3% and 0.45%. The present invention is finally related to the use of the textured protein composition according to the invention by dry extrusion as described above in industrial applications such as for example the human and animal food industry, industrial pharmaceuticals or cosmetics.

[0022] The present invention will be better understood upon reading the detailed description below. DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0023] The present invention relates to a process for producing a dry textured legume protein composition, preferably chosen from pea and broad bean proteins, characterized in that the process comprises the following steps: 1) Supply of a mixture comprising a first protein-rich material, preferably of peas or broad beans, whose solubility in water at pH 7 and 20°C is greater than or equal to 30% and a second protein-rich material, preferably of peas or broad beans, whose solubility in water at pH 7 and 20°C is less than 30% having a respective dry weight ratio of the first protein-rich material / second protein-rich material of between 60 / 40 and 90 / 10, preferably between 70 / 30 and 80 / 20; 2) Cooking-extrusion of said mixture with water, the mass ratio of water / mixture before cooking being between 5% and 25%, preferably between 5% and 20%, preferably between 5% and 15%, preferably between 10% and 15%, even more preferably 10%. 3) Optionally, cut the extruded composition using a knife 4) Drying of the resulting composition.

[0024] The term "protein-rich material" means all powders, solutions, and flocs containing at least 25% protein. Examples include, but are not limited to, flours, concentrates, isolates, and seeds. For the purposes of this invention, "protein composition" means a composition comprising protein-rich materials.

[0025] Preferably, the proteins used for step 1 are chosen from the list consisting of faba bean protein and pea protein. The use of pea protein alone is particularly preferred. However, the use of faba bean protein alone or a faba bean / pea mixture is also possible.

[0026] Even more preferably, the protein-rich materials used for step 1 are characterized as isolates, i.e., their protein content is greater than 80% (the analysis described in paragraph 37 being usable for to do this). The use of concentrates (protein content between 50% and 80%) or even flour (protein content less than 50%) is possible but not preferred.

[0027] The solubilities of protein-rich materials are measured using the following Test B:

[0028] In a 400 mL beaker, 150 g of distilled water at a temperature of 20°C + / - 2°C is introduced while stirring with a magnetic stir bar, and precisely 5 g of the legume protein sample to be tested is added. If necessary, the pH is adjusted to the desired value of 7 with 0.1 N NaOH. The water content is then brought up to 200 g. The mixture is stirred for 30 minutes at 1000 rpm and centrifuged for 15 minutes at 3000 g. 25 g of the supernatant is collected and placed in a previously dried and tared crystallizing dish. The crystallizing dish is placed in an oven at 103°C + / - 2°C for 1 hour. It is then placed in a desiccator (with a desiccant) to cool to room temperature and weighed.

[0029] Solubility corresponds to the soluble solids content, expressed as a percentage by weight relative to the weight of the sample. Solubility is calculated using the following formula:

[0030] % solubility = (ml *: (200 + P) x 10() where: P1 xr P = weight, in g, of the sample = 5 g ml = weight, in g, of the crystallizing dish after drying m2 = weight, in g, of the empty crystallizing dish PI = weight, in g, of the collected sample = 25 g

[0031] Obtaining materials rich in pea or broad bean protein with a solubility in water at pH 7 greater than or equal to 30% is easily accomplished using conventional methods well known to those skilled in the art. For example, the methods described in the applicant's patent applications EP1909593 and FR2018052261 may be cited. It is indeed a standard method to obtain a material rich in pea or broad bean protein with a solubility in water at pH 7 greater than or equal to 30%. The basic principle of these methods (suspension of pea flour in water by wet or dry milling, removal of insoluble parts such as starch and internal fibers by centrifugation, isoelectric precipitation of the protein of interest) is now well-established and readily yields a suitable protein.

[0032] Obtaining a material rich in pea or broad bean protein with a solubility in water at pH 7 of less than 30% is more difficult, although any process resulting in such a protein is acceptable. For pea protein, see patent EP2911524, or for broad bean protein, see patent application WO2020 / 193668. Chemical and / or thermal denaturation of a protein can also be considered.

[0033] It is quite unusual for someone in the extrusion trade to have thought of using a material rich in pea or broad bean protein that is so poorly soluble for extrusion. It should be noted that in patent application WO2017129921, the use of NUTRALYS® BF (whose solubility at pH 7 and 20°C is less than 30%) is described as something to be avoided in extrusion. Similarly, in application WO2020123585, the use of NUTRALYS® BF in extrusion to produce dry textured products for making meat analogues does not result in good fiber formation.

[0034] This is probably explained by the fact that low solubility also results in low functional properties, particularly low gelling power. Such a non-functional protein will therefore be difficult to modify by extrusion to form a fibrous network.

[0035] Preferably, the protein-rich material of peas or broad beans having a solubility in water at pH 7 and 20°C of less than 30% is characterized in that its water retention capacity is less than 4 grams per gram of protein-rich material.

[0036] The water retention capacity is determined very simply by double weighing. Ten grams by dry weight of the protein composition in powder form are placed in excess water for 30 minutes. The mixture is then dried until all the water has evaporated (until no further significant change in the product's mass is observed). The remaining product is then weighed. The water adsorption capacity is expressed in grams of water adsorbed per gram of initial dry product.

[0037] Preferably, legume protein-rich materials are characterized by a protein content advantageously between 60% and 90%, preferably between 70% and 85%, and even more preferably between 75% and 85% by weight on the total dry matter. Any method well known to those skilled in the art can be used to analyze this protein content. Preferably, the total nitrogen content is determined using the well-known Kjeldahl or Dumas methods, and this value is multiplied by a factor of 6.25. This method is particularly well-known and used for vegetable proteins. Preferably, the dry matter content of the legume protein-rich material is greater than 80% by weight, preferably greater than 90% by weight.

[0038] Even more preferably, protein-rich materials are characterized by a particle size distribution with a Dmode between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns. This particle size distribution is measured using a MALVERN 3000 laser particle size analyzer in dry phase (equipped with a powder module). The powder is placed in the module's feed with an opening between 1 and 4 mm and a vibration frequency of 50% or 75%. The device automatically records the different sizes and returns the Particle Size Distribution (or PSD) as well as the Dmode, D10, D50 and D90. The Dmode is well known to those skilled in the art and consists of the average size of the largest particle population by number.

[0039] The powder particle size is advantageous for the stability and productivity of the process. A particle size that is too fine inevitably leads to problems that can be difficult to manage during the extrusion process.

[0040] It is possible to supplement pea proteins with amino acids, other proteins such as cereal proteins or pea and broad bean albumins, in order to complete the amino acid profile and obtain proteins with an increased PDCAAS (Protein Digestibility Corrected Amino Acid Score, in French SCCD: Score Chimique Corrigé de la Digestibilité) and DIAAS (Digestable Indispensable Amino Acid Score, in French Score de digestibilité des acids aminos essentiels), or even a PDCAAS equal to 1. Such an addition must be minor and not alter the initial solubility of the proteins.

[0041] Preferably, the mixture of step 1) also comprises legume fibers with a dry weight protein / legume fiber ratio of between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

[0042] The term "legume fibers" means any compositions comprising polysaccharides that are poorly or not digestible by the human digestive system, extracted from legumes. Such fibers are extracted by any process well known to those skilled in the art.

[0043] The mixture comprising proteins, with or without legume fibers, prepared in step 1 can be made by mixing said protein-rich and fiber-rich materials according to the prepared mixture. The powder may consist essentially of legume protein-rich materials and legume fibers. The term "consisting essentially" means that the powder may contain impurities related to the manufacturing process of the protein-rich materials and fibers, such as, for example, traces of starch. The mixture consists of obtaining a dry mixture of the various constituents necessary to synthesize the vegetable fiber in step 2.

[0044] Preferably, legume fiber is obtained from peas using a wet extraction process. Hulled peas are ground into flour, which is then suspended in water. The resulting suspension is sent to hydrocyclones to extract the starch. The supernatant is sent to horizontal decanters to obtain a legume fiber fraction. Such a process is described in patent application EP2950662. A legume fiber prepared in this way contains between 40% and 60% polymers composed of cellulose, hemicellulose, and pectin, preferably between 45% and 55%, as well as between 25% and 45% starch. Peas, preferably between 30% and 40%. A commercial example of such a fiber is, for example, the Pea Fiber 150 from the company Roquette.

[0045] The mixing can be carried out upstream using a dry mixer or directly in the feed of step 2. During this mixing, additives well known to those skilled in the art such as flavorings or colorings can be added.

[0046] In an alternative method, the fiber / protein mixture is obtained naturally by turbo-separation of legume flour. The legume seeds are cleaned, their outer fibers removed, and ground into flour. The flour is then turbo-separated, a process that involves applying an upward airflow to separate the different particles according to their density. This method concentrates the protein content in the flours from approximately 20% to over 60%. Such flours are called "concentrates." These concentrates also contain between 10% and 20% legume fiber.

[0047] The dry mass ratio between protein-rich material and fiber is advantageously between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

[0048] In step 2, this mixture will then be textured, meaning that the protein-rich materials and fibers will undergo thermal destructuring and reorganization to form fibers, a continuous elongation in parallel straight lines, simulating the fibers present in meat. Any process well known to those skilled in the art will be suitable, in particular extrusion.

[0049] Extrusion consists of forcing a product to flow through a small orifice, the die, under the action of high pressure and shear forces, thanks to the rotation of one or two Archimedes screws. The resulting heating causes the product to cook and / or denature, hence the term sometimes used, "extrusion cooking," followed by expansion through evaporation of the water at the die outlet. This technique makes it possible to produce extremely diverse products in terms of their composition, structure (expanded and honeycomb shape of the product), and 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 products with a fibrous appearance, simulating the fibers of animal meat.

[0050] Step 2 must be carried out with a water / mixture mass ratio before cooking of between 5% and 25%, preferably between 5% and 20%, preferably between 5% and 15%, preferably between 10% and 15%, and even more preferably 10%. This ratio is obtained by dividing the quantity of water by the quantity of mixture and multiplying by 100. Preferably, the water is injected in the conveying zone, after the mixture introduction zone and before the kneading zone. Any potable water is suitable for this purpose. By "potable water" is meant Water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen to be between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in the present invention, this drinking water is defined as having a sulfate content of less than 250 mg / L, a chloride content of less than 200 mg / L, a potassium content of less than 12 mg / L, a pH between 6.5 and 9, and a TH (Total Hardness, i.e., water hardness, which corresponds to the measurement of the calcium and magnesium ion content of water) greater than 15 French degrees. In other words, drinking water must not contain less than 60 mg / L of calcium or 36 mg / L of magnesium. This definition includes mains drinking water, decarbonated water, and demineralized water.

[0051] Without being bound by any theory, it is well known to those skilled in the art of extrusion cooking that it is this water / mixture mass ratio that will allow obtaining the required density. The values ​​of this ratio will therefore potentially be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24 or 25%.

[0052] Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length / diameter ratio between 20 and 65, preferably between 20 and 45, preferably between 35 and 45, preferably 40, and equipped with a succession of 85-95% conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse pitch elements.

[0053] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio can therefore be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65.

[0054] The different elements are the conveying elements designed to convey the product through the die without altering the product, the kneading elements designed to mix the product and the reverse pitch elements designed to apply a force to the product to make it advance in the opposite direction and thus cause mixing and shearing.

[0055] Preferably, the conveying elements will be placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0056] Preferably, this screw is rotated between 800 and 1150 rpm, preferably between 850 and 900 rpm.

[0057] Even more preferably, a specific energy of between 15 and 30 kWh / kg, preferably between 10 and 25 kWh / kg, is applied to the powder mixture, regulating the outlet pressure in a range of between 60 and 100 bars, preferably between 70 and 90 bars.

[0058] Step 3 then consists of an optional cutting of the extruded composition using a knife. At the extruder outlet (consisting of an output die with (with orifices, preferably 3 mm in diameter), the extruded composition can therefore preferably be cut using a knife with a rotation speed preferably between 1000 and 1500 revolutions per minute. If a knife is not used, the extruded composition will be naturally cut by the extrusion process itself, during the ejection of the extruded protein from the extruder.

[0059] The knife is placed flush with the extruder outlet, preferably at a The distance should be between 0 and 5 mm. "Flush" means extremely close to the die at the extruder outlet, almost touching the die but without actually touching it. Typically, a skilled technician will adjust this distance by bringing the cutter and die together, then very slightly shifting the die.

[0060] The last step 4 consists of drying the composition thus obtained.

[0061] A person skilled in the art will know how to use the appropriate technology to dry the composition according to the invention from the wide range of options currently available. Examples include, but are not limited to, airflow dryers, microwave dryers, fluidized bed dryers, and vacuum dryers. They will select the correct parameters, primarily time and temperature, to achieve the desired final dry material.

[0062] The present invention also relates to a composition comprising protein-rich materials, preferably chosen from pea and broad bean proteins, textured by dry extrusion in the form of particles, which can be obtained by the process according to the invention

[0063] The protein-rich materials are selected from a list consisting of fava bean protein and pea protein. The use of pea protein alone is particularly preferred. A mixture of pea and fava bean or a mixture based entirely on fava bean protein is also possible.

[0064] The term “legumes” is considered here to refer to the family of dicotyledonous plants in the order Fabales. It is one of the most important families of flowering plants, the third largest after the Orchidaceae and Asteraceae in terms of the number of species. It comprises approximately 765 genera encompassing more than 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, broad beans, chickpeas, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, and licorice.

[0065] The term “pea” is herein 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 to which they are generally put. varieties (human food, animal nutrition and / or other uses).

[0066] The term "pea" in this application includes varieties of pea belonging to the genus Pisum and more particularly to the species sativum and aestivum. The said mutant varieties are in particular those designated "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled "Developing novelpea starches" Pro-ceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0067] The term "fava bean" refers to the group of annual plants of the species Vicia faba, belonging to the legume group of the family Fabaceae, subfamily Faboideae, tribe Fabeae. A distinction is made between Minor and Major varieties. In the present invention, both wild varieties and those obtained through genetic engineering or varietal selection are excellent sources.

[0068] While protein-rich materials from legumes, particularly broad beans and peas, are especially well-suited to the design of the invention, it is nevertheless possible to achieve this design with other sources of plant-based protein-rich materials such as oat, mung bean, potato, maize, or chickpea protein. Those skilled in the art will be able to make any necessary adaptations.

[0069] In this application, "extrusion," "texturing," or "texturing" means any physical and / or chemical process for modifying a protein composition to give it a specific ordered structure. In the context of this invention, protein texturizing aims to give the protein a fiber-like appearance, such as that found in animal meats. As described herein, a particularly preferred process for texturizing proteins is extrusion cooking, especially using a twin-screw extruder.

[0070] The protein-rich material composition, which can be obtained by the process according to the invention, is characterized in that its firmness, measured with a test A, is increased by at least 20%, preferably by at least 25%, and even more preferably by at least 30%, compared to the firmness of compositions comprising proteins, preferably chosen from pea and broad bean proteins, textured by dry extrusion and available on the market.

[0071] In order to measure the firmness of the composition according to the invention, test A is used, the protocol of which is described below: a. Weigh 20g of the sample to be analyzed into a beaker b. Add demineralized water at room temperature (temperature between 10°C and 20°C, preferably 20°C + / - 1°C) c. Leave in static contact for 5 minutes by placing a 250g weight on the sample to ensure that it is fully immersed; d. Separate residual water and the rehydrated sample using a sieve that allows separation of the sample and the residual water; e. Place the rehydrated sample at the bottom of an Ottawa cell (a rectangular plexiglass cell with a volume of 440 ml) fitted to a TA.HD plusC Texture Analyser connected to Exponent Connect software version 7.0.4.0 and equipped with a 50 kg load cell. f. Start the analysis with the following parameters: pre-test speed = Imm / s, test speed = 5 mm / s, post-test speed = 10 mm / s, deformation = 50%, trigger force = 750 kg; The firmness value corresponds to the maximum force (expressed in kg) obtained during the analysis (3 repetitions are performed and the arithmetic mean is calculated)

[0072] By "demineralized water" is meant water which has undergone a treatment aimed at removing a certain quantity of its minerals. Preferably, its conductivity is less than 100 pS / cm, preferably less than 50 pS / cm, even more preferably between 10 and 40 pS / cm.

[0073] As stated above, prior art textured soy protein compositions are already well known and used in the food industry, particularly in meat analogues. Their firmness is considered significantly superior to that of prior art textured pea or fava bean proteins, as described in the article “Soy and Pea Protein and what in the world is TVP?” published on December 26, 2018, by Eben Van Tonder. It is to the credit of the present Applicant that they have worked on this subject and demonstrated that the process described in this application makes it possible to obtain a textured pea or fava bean protein with a firmness equivalent to that of textured soy protein.

[0074] Preferably, the dry matter content of the Composition according to the invention is greater than 80% by weight, preferably greater than 90% by weight.

[0075] The dry matter is measured by any method well known to those skilled in the art. Preferably, the so-called "desiccation" method is used. This method consists of determining the quantity of water evaporated by heating a known quantity of a sample of known mass. The heating is continuous until the mass stabilizes, indicating that the evaporation of the water is complete. Preferably, the temperature used is 105°C.

[0076] The protein content of the composition according to the invention is advantageously between 60% and 80%, preferably between 70% and 80% by weight on 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 is determined and this value is multiplied by the coefficient 6.25. This method is particularly known and used for plant-based proteins.

[0077] Even more preferably, the calcium ion content of the composition according to the invention is preferably less than 0.5% by dry weight, preferably less than 0.45%, preferably between 0.3% and 0.45%

[0078] Preferably, the density or specific gravity of the composition according to the invention is between 60 and 150 g / L, preferably between 70 and 130 g / L,

[0079] To measure this density, the following protocol, called Test D, is used: - Tare of a 2-litre graduated cylinder; - Filling the test tube with the product to be analyzed. It is sometimes necessary to compact the product by gently tapping the side of the test tube to ensure that it fills the 2-litre volume; - Weighing of the product (Weight P (in grams). Density = (P(g) / 2(L))

[0080] Preferably, the water retention measured according to Test C is between 1 and 2.5, preferably between 1 and 2

[0081] In order to measure the water retention capacity, test C is used, the protocol of which is described below: a. Weigh 40g of the sample to be analyzed into a beaker b. Add demineralized water at room temperature (20°C + / - 1°C) until the sample is completely submerged; c. Leave in static contact for 30 minutes; d. Separate residual water and sample using a sieve that allows separation of the sample and residual water; d. Weigh the final weight P (in grams) of the rehydrated sample;

[0082] The calculation of the water retention capacity, expressed in grams of water per gram of protein analyzed, is as follows: Water Retention Capacity = (P - 40) / 40.

[0083] The present invention is finally related to the use of the composition of protein-rich materials of textured legumes by dry process as described above in industrial applications such as for example the human and animal food industry, industrial pharmaceuticals or cosmetics.

[0084] The human and animal food industry means industrial confectionery (e.g. chocolate, caramel, gummy candies), 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), dairy products (e.g. cheese, plant-based milk), beverages (e.g. protein-rich drinks, powdered drinks to be reconstituted).

[0085] Generally, the composition according to the invention can be used in food products at a concentration of up to 100% by weight relative to the total dry weight of the food, for example, from an amount of about 1% by weight to about 80% by weight relative to the total dry weight of the food or beverage. All intermediate amounts (i.e., 2%, 3%, 4%... 77%, 78%, 79% by weight relative to the total weight of the food or beverage) are envisaged, as well as all intermediate ranges based on these amounts. Food products that can be envisaged in the context of the present invention include bakery products; bakery products (including, but not limited to, rolls, cakes, pies, pastries, and biscuits); pre-made sweet bakery mixes for the preparation of sweet bakery products;pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery and similar products, such as fillings for fat-based creams); desserts, gelatins and puddings; frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream - including regular ice cream, soft-serve ice cream and all other types of ice cream - and frozen non-dairy desserts such as non-dairy ice cream, sorbet and similar products); soft drinks (including, but not limited to, soft soft drinks);non-carbonated beverages (including, but not limited to, soft non-carbonated beverages such as flavored drinks), fruit juices and sweetened tea or coffee-based beverages); beverage concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid concentrates, such as freeze-dried and / or powdered preparations); yogurts (including, but not limited to, high-fat, low-fat and fat-free dairy yogurts, as well as non-dairy and lactose-free yogurts and frozen equivalents of all these products); snack bars (including, but not limited to, cereal, nut, seed and / or fruit bars);bread products (including, but not limited to, leavened and unleavened breads, leavened and unleavened breads such as soda breads, breads containing any type of wheat flour, breads made with any type of non-wheat flour (such as potato, rice, and rye flour), gluten-free breads); pre-prepared bread mixes for the preparation of bread products; sauces, syrups, and salad dressings; sweet spreads (including, but not limited to, jellies, jams, butters, nut spreads, and other spreadable preserves, canned goods, and similar products); confectionery products (including, but not limited to, jelly candies, soft candies, hard candies, chocolates, and gums); sweetened and; Unsweetened breakfast cereals (including, but not limited to, extruded breakfast cereals, flaked breakfast cereals, and puffed breakfast cereals) and cereal coating compositions for the preparation of sweetened breakfast cereals. Other types of food and beverage products not mentioned here but which typically include one or more nutritive sweeteners may also be considered in the context of the present invention. In particular, animal feed (such as pet food) is explicitly considered. It can also be used, after texturizing by extrusion, in meat products such as emulsified sausages or veggie burgers. It can also be used in egg substitute formulations.

[0086] The protein composition of peas can be used as a sole source of protein, but can also be used in combination with other plant or animal proteins. The term "plant protein" means all proteins derived from cereals, oilseeds, legumes, and tuberous plants, as well as all proteins derived from algae and microalgae or fungi, used alone or in mixtures, selected from the same or different families. In this application, the term "cereals" means cultivated plants of the grass family that produce edible grains, for example, wheat, rye, barley, maize, sorghum, or rice. Cereals are often milled into flour, but are also supplied as grains and sometimes as whole plants (animal feed).In this application, the term "tubers" covers the storage organs, generally underground, which ensure the survival of plants during the winter and often their propagation through the vegetative process. These organs are bulbous due to the accumulation of storage substances. Organs transformed into tubers can be the root (e.g., carrot, parsnip, cassava, konjac), the rhizome (e.g., potato, Jerusalem artichoke, Japanese artichoke, sweet potato), the base of the stem (more specifically the hypocotyl, e.g., kohlrabi, celeriac), or the combination of root and hypocotyl (e.g., beetroot, radish).For the purposes of the present invention, the term "legumes" means any plant belonging to the family Caesalpiniaceae, the family Mimosaceae, or the family Papilionaceae, and in particular: all plants belonging to the family Papilionaceae, for example, peas, beans, soybeans, broad beans, green beans, lentils, alfalfa, clover, or lupin. This definition includes in particular all the plants described in any of the tables in the article by R. Hoover et al., 1991 (Hoover R. (1991) "Composition, structure, functionality and chemical modification of legume starches: a review," Can. J. Physiol. Pharmacol., 69, pp. 79-92). Animal proteins may be, for example, egg or milk proteins, such as... Whey proteins, casein or caseinate proteins. Pea protein composition can therefore be used in combination with one or more of these proteins or amino acids to improve the nutritional properties of the final product, for example to improve the PDCAAS of the protein or to provide other or modify

[0087] More preferably, the present invention relates to the use of the composition of protein-rich materials of textured legumes by dry process as described above in the field of baking and pastry making.

[0088] The invention will be of particular interest for making inclusions in bakery and pastry products such as muffins, cookies, cakes, bagels, pizza dough, breads and breakfast cereals.

[0089] By "inclusions" we mean particles (here, the dry textured legume protein composition) mixed with a dough before cooking. After cooking, the dry textured legume protein composition is trapped in the final product (hence the term "inclusion") and provides both its protein content and a crispy texture when eaten.

[0090] The invention will be of particular interest for making inclusions in confectionery products such as fat fillings (known as "fat fillings" in English), chocolates, so as to also provide protein content as well as a crispy character.

[0091] The invention will be of particular interest for making inclusions in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0092] The invention will be of particular interest in the field of meat, fish, sauce, and soup analogues.

[0093] A particular application relates to the use of the composition according to the invention for the manufacture of meat substitutes, in particular minced meat, but also Bolognese sauce, hamburger steak, meat for tacos and pitta, "chili sin carne".

[0094] In pizzas, the composition comprising textured legume proteins according to the invention will be of particular interest for being sprinkled on top of said pizza (“topping” in English).

[0095] In dehydrated ready meals (e.g., Bolino in Europe or Good Dot in India), the textured composition according to the invention will be used as a source of fibrous texture and protein. This makes it possible to obtain a product that hydrates quickly and thoroughly while providing an appealing chew.

[0096] The invention will be better understood upon reading the non-limiting examples below. Examples

[0097] We will use the following examples: - NUTRALYS® F85G (from ROQUETTE) as a pea protein isolate with a solubility at pH 7 and 20°C greater than 30% • Protein content = 83.9% • Dry matter = 93.4% • Solubility in water at pH 7 and 20°C = 50.8% • Calcium content = 0.07% - NUTRALYS® F85M (from ROQUETTE) as a pea protein isolate with a solubility at pH 7 and 20°C greater than 30% • Protein content = 84.1% • Dry matter = 94.3% • Solubility in water at pH 7 and 20°C = 52.8% • Calcium content = 0.08% - NUTRALYS BF (from the company ROQUETTE) as a pea protein isolate with a solubility at pH 7 and 20°C of less than 30% • Protein content = 82.4% • Dry matter = 93.2% • Solubility in water at pH 7 and 20°C = 10.1% • Calcium content = 1.4%

[0098] Description of the common part of the process for producing a composition of dry textured legume protein used for all examples

[0099] This description is general to all tests / examples. The specific details (composition, flow rates, settings) will be specified in Table 1 below.

[0100] The powder mixture is introduced by gravity into a LEISTRITZ twin-screw extruder (L / D = 60, with 15 sleeves) from the company COPERION.

[0101] The mixture is introduced at a regulated flow rate in kg / h. A regulated quantity of water in kg / h is also introduced. A water / powder mass ratio can therefore be calculated and expressed as a percentage.

[0102] The extrusion screw, composed of 85% conveying elements, 5% kneading elements, and 10% reverse-pitch elements, is rotated at a regulated speed in revolutions per minute and sends the mixture into a die. As indicated in the description, the conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 70°C, followed by the kneading elements and the reverse-pitch elements with temperatures between 90°C and 150°C.

[0103] This particular conduit generates a machine torque expressed as a percentage with a pressure measured in bars. The specific energy of the system can be calculated (according to the conventional knowledge of a person skilled in the art) and expressed in kWh / kg.

[0104] The product is directed to an outlet consisting of a 3 mm cylindrical hole, from which the textured protein is expelled and cut using rotating knives. between 1200 and 1500 revolutions per minute placed flush with the outlet of the extrusion die.

[0105] The textured protein thus produced is dried in a Thermo Scientific model UT6760 ventilated oven heated to 60°C.

[0106] Water retention capacity measurements according to test C, extruded protein density using test D are recorded.

[0107] Example 2: Summary of the different tests carried out

[0108] Table 1 below summarizes the different tests carried out and the analyses corresponding to the compositions obtained. - Table 1: Prior Art Invention Effect Calcium Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Ex. 7 Composition (quantities expressed as mass percentage of the total mass of the powder mixture feeding the extruder) Pea internal fibers (PEA FIBER I50M) 12.4 12.4 12.4 12.4 12.4 12.2 11.85 Soluble pea protein isolate (NUTRALYS F85M) 0 0 0 0 0 87.3 0 Soluble pea protein isolate (NUTRALYS F85G) 87.6 87.6 0 61.3 61.3 0 87.15 Insoluble pea protein isolate (NUTRALYS BF) 0 0 87.6 26.3 26.3 0 0 Calcium carbonate 0 0 0 0 0 0 0.5 1 Calcium chloride 0 0 0 0 0 0 0 Extrusion Parameters Powder Flow Rate (kg / h) 35 35 35 35 35 35 35 Water Flow Rate (kg / h) 6.9 5 4.7 4.2 4.5 5.8 6.4 Screw Speed ​​(rpm) 1150 900 900 1150 900 1150 1150 Torque (%) 36 42 45 40 43 37 36 Pressure (bar) 81 93 100 80 > 100 70 75 Specific Energy (kWh / kg) 26.6 25 26 30 26 27 26 Knife Rotation Speed ​​(rpm) 1100 1500 1000 1400 1100 1500 1500 Textured Protein Analysis Calcium (% / sec) 0.07 0.07 0.4 0.4 0.5 0.2 0.4 Density according to Test D 0.11 0.1 0.09 / 0.121 0.1 0.11 0.08 0.09 Firmness according to Test A (kg) 11.06 11.2 15.01 15.6 12.7 10.07 9.52 Water Retention according to Test C (g / g) 3.68 3.31 1.74 2.35 2.36 Not Performed 3.8 Fibration (visually assessed) +++ +++ — +++ +++ ++ +++

[0109] Fibration (formation of protein fibers similar to the muscle fibers of animal meat) is assessed visually: +++ excellent fibration / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / — poor fibration / — no fibration

[0110] Comparing the different examples shows us: - Classic pea-based textured proteins according to the prior art (Ex. 1 and 2) have a firmness of approximately 11 kg according to test A - Using Nutralys® BF (whose solubility at pH 7 is less than 30%) as a replacement for F85G increases firmness to approximately 15 kg but the fiber connection is no longer happening properly. By replacing only 30% of the F85G with the BF (Ex. 4), the fiber is very good while surprisingly and unexpectedly maintaining an unvaried firmness of approximately 15kg. The presence of a higher calcium concentration alone does not explain this effect (Ex. 5 and 6): it is the combination of the two proteins with high and low solubility at pH7 and 20°C that allows the obtaining of this textured protein according to the invention, well fibrous and significantly firmer.

Claims

Demands

1. A process for producing a dry textured legume protein composition, selected from pea and broad bean proteins, characterized in that the process comprises the following steps: 1) Supplying a mixture comprising a first material rich in pea or broad bean proteins, the solubility of which in water at pH 7 and 20°C is greater than or equal to 30%, and a second material rich in pea or broad bean proteins, the solubility of which in water at pH 7 and 20°C is less than 30%, having a respective dry weight ratio of the first protein-rich material / second protein-rich material of between 60 / 40 and 90 / 10, preferably between 70 / 30 and 80 / 20;2) Cooking-extrusion of said mixture with water, the water / mixture mass ratio before cooking being between 5% and 20%, preferably between 10% and 15%, even more preferably 10%, 3) Optionally cutting of the extruded composition at the outlet of an extruder consisting of an outlet die with orifices using a knife 4) Drying of the composition thus obtained, in which a protein-rich material corresponds to any powders, solutions, floc containing at least 25% protein, the solubility of the protein-rich materials being measured according to the Test ü;

2. -D. A process according to claim 1 characterized in that the protein-rich materials used for step 1 are isolates, the protein content of which is greater than 80%.

3. A process according to claims 1 and 2 characterized in that the protein-rich material having a water solubility at pH 7 and 20°C of less than 30% has a water retention capacity of less than 4 grams per gram of protein-rich material, the water retention capacity being measured according to Test C.

4. A process according to claims 1 to 3 characterized in that the protein-rich materials are characterized by a particle size characterized by a Dmode between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns.

5. A process according to claims 1 to 4 characterized in that the mixture of step 1) also comprises legume fibers with a dry weight ratio of protein-rich material / legume fibers of between 70 / 30 and 90 / 10, preferably between 75 / 25 and 85 / 15.

6. Composition comprising proteins, selected from pea and broad bean proteins, textured by dry extrusion in the form of particles, capable of being obtained by the process according to any one of claims 1 to 5.

7. Composition according to claim 6 characterized in that its density is between 60 and 150 g / L, preferably between 70 and 130 g / L, the density being determined according to test D.

8. Composition according to any one of claims 6 to 7 characterized in that its protein content is between 60% and 80% by dry weight, preferably between 70% and 80% by dry weight relative to the total dry weight of the composition.

9. Composition according to any one of claims 6 to 8 characterized in that its dry matter is greater than 80% by weight, preferably greater than 90% by weight.

10. Composition according to any one of claims 6 to 9 characterized in that its calcium ion content is less than 0.5% by dry weight on dry weight, preferably less than 0.45%, preferably between 0.3% and 0.45%.

11. Use of the dry textured legume protein composition obtainable by the process according to any one of claims 1 to 5 in industrial applications, preferably in the human and animal food industry, industrial pharmaceuticals or cosmetics.