TEXTURED WHEAT PROTEIN

Abstract

The invention relates to a textured wheat gluten protein composition characterized in that it comprises wheat gluten proteins and sodium bicarbonate, its production process and its use.

Description

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

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

[0002] The technique of 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 cooking-extrusion processes can be divided into two main families by the quantity of water used during the process. When this quantity, expressed as a percentage of water in the mixture present in the extruder, is greater than a value of around 40% by weight, we usually speak of so-called "wet" cooking-extrusion and the products obtained will be intended more for the production of finished products for immediate consumption, simulating animal meat, for example beef steaks or chicken nuggets. For example, we know the patent application WO2014081285 which discloses a process for extruding a mixture of proteins and fibers using a cooling die typical of wet extrusion. However, the present invention falls within the field of dry extrusion.

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

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

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

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

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

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

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

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

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

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

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

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

[0016] This invention will be better understood in the following chapter aimed at setting out a general description thereof. GENERAL DESCRIPTION OF THE PRESENT INVENTION

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

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

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

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

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

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

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

[0024] In one embodiment, the composition is characterized in that it comprises between 65% and 75% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, % expressed as dry weight over total weight of the composition.

[0025] In one embodiment, the composition is characterized in that it comprises between 65% and 75% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, % expressed as dry weight over total weight of the composition.

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

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

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

[0029] In one embodiment, the method is characterized in that the dry mixture of step 1 comprises between 15% and 25% of starch, preferably wheat starch, % by dry weight on dry weight of mixture.

[0030] In one embodiment, the method is characterized in that the dry mixture of step 1 comprises between 5% and 15% of vegetable fibers, preferably pea vegetable fibers, % by dry weight on dry weight of mixture.

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

[0032] According to a third aspect, the invention relates to a composition capable of being obtained by the process of the second aspect of the invention.

[0033] According to a fourth aspect, the invention relates to a process for preparing a fibrous structure based on textured wheat gluten proteins, comprising: 1) hydration of a composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention, 2) hashing the composition from step 2.

[0034] According to a fifth aspect, the invention relates to a fibrous structure capable of being obtained according to the method of the fourth aspect of the invention.

[0035] According to a sixth aspect, the invention relates to the use of the composition according to the first aspect of the invention or produced according to the process of the second aspect of the invention for preparing a food, pharmaceutical or cosmetic composition.

[0036] In one embodiment, the composition is used to prepare a meat analogue, such as a chicken meat analogue, ground meat, steak, chicken fillet, chicken nugget, sausage, fish, shellfish, preferably a chicken meat analogue.

[0037] In one embodiment, the composition is used to prepare a bakery or pastry product.

[0038] The present invention will be better understood upon reading the detailed description below. DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0039] Textured wheat gluten protein composition.

[0040] In a first aspect, the present invention relates to a textured wheat gluten protein composition comprising wheat gluten proteins and sodium bicarbonate.

[0041] By "textured wheat gluten protein composition" is meant in the present invention a composition comprising wheat gluten proteins which have been subjected to a physical and / or chemical process aimed at modifying these proteins in order to give them a specific ordered structure. In the context of the present invention, the texturization of wheat gluten proteins aims to give them the appearance of fibers such as those present in animal meats.

[0042] In a preferred embodiment, the composition according to the invention is characterized in that the textured wheat gluten proteins of the composition according to the invention are wheat gluten proteins textured in the presence of sodium bicarbonate, preferably by the dry route.

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

[0044] As will be described in the remainder of this description, the composition according to the invention is preferably obtained by dry texturing.

[0045] By "dry texturing" is meant in the present invention a texturing process, in particular by extrusion cooking, in which the amount of water in the mixture present in the extruder represents less than 40% of the total weight of the ingredients used during the process, preferably between 1% and 40%. Typically, as detailed below, the textured protein composition of the present invention is preferably prepared by extrusion cooking by introducing a powder and water into an extruder, said powder containing proteins and optionally legume fibers, and in this context the expression "dry textured" means that the weight of water introduced into the extruder represents less than 40% of the total weight of the ingredients used during the process, preferably between 1% and 40% of the total weight of water and powder introduced into the extruder, more preferably between 5 and 35%.

[0046] Any so-called potable water is suitable for this purpose. By "potable water" is meant water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in the present invention, it will be understood that this potable water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH between 6.5 and 9 and a TH (Hydrometric Title, or water hardness, which corresponds to the measurement of the content of calcium and magnesium ions in water) 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. This definition includes drinking water from the drinking network, decarbonated water, demineralized water.

[0047] Wheat gluten

[0048] In the present invention, “wheat gluten” should be understood as the protein fraction derived from wheat consisting of gliadins and glutenins.

[0049] Preferably, the wheat gluten used in the process according to the present invention is vital, or in other words in native form. A wheat gluten is said to be “vital” when it is obtained by a process which does not denature it and therefore retains its viscoelastic properties.

[0050] Preferably, the wheat gluten used in the process according to the present invention and present in the composition of the invention is wheat gluten which has not been hydrolyzed. In the present invention, the expression "non-hydrolyzed wheat gluten" must be understood to mean wheat gluten which has not undergone a specific dedicated operation of reducing the molecular weights of its constituent proteins, for example by acid, alkaline or biochemical hydrolysis, e.g. proteases, peptidases.

[0051] In a preferred embodiment, the wheat gluten used in the process according to the present invention and present in the composition according to the invention is characterized by a degree of hydrolysis (DH) of between 0.1% and 3%, preferably 0.5% and 2.5%, preferably 1% to 2%. The degree of hydrolysis is defined as the proportion of cleaved peptide bonds in a protein hydrolyzate. The degree of hydrolysis can be easily known by implementing well-known colorimetric methods such as o-phthaldialdehyde (OPA) or trinitrobenzenesulfonic acid (TNBS). The person skilled in the art may refer, for example, to the article “Comparison of three methods for measuring the degree of hydrolysis of enzymatically modified milk proteins” (Turgeon et al., Canadian Institute of Food Science and Technology Journal, Volume 24, Issues 1-2, February 1991, Pages 14-18). In this application, the preferred method is OPA.

[0052] The composition according to the present invention is preferentially characterized in that the wheat gluten proteins represent between 80% and 100%, preferentially between 90% and 100%, preferentially between 95% and 100%, preferentially 100% of the total quantity of proteins present in the composition.

[0053] In certain embodiments, the proteins of the composition according to the invention are exclusively wheat gluten proteins.

[0054] Legume proteins

[0055] In certain embodiments, the composition according to the invention may comprise, in addition to wheat gluten proteins, one or more other vegetable proteins, preferably other textured vegetable proteins. In these embodiments, the content of one or more other vegetable proteins is between 0.5% and 20%, the percentage being expressed as the amount of vegetable proteins other than wheat gluten proteins over the total amount of proteins present in the composition. The content of one or more other vegetable proteins may therefore be 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20%, as well as any subset using these values ​​as limits.

[0056] In certain embodiments, this or these other vegetable proteins have been textured according to the method of the invention, at the same time as the wheat gluten proteins, in particular in the presence of sodium bicarbonate. In this case, the textured wheat gluten protein composition comprising, in addition to textured wheat gluten proteins, other textured vegetable proteins, is obtained or capable of being obtained by using, in step 1 of the method according to the invention, a dry powder mixture comprising, in addition to sodium bicarbonate and materials rich in wheat gluten proteins, one or more other materials rich in these vegetable proteins.

[0057] In certain embodiments, these other vegetable proteins are textured by a method other than that according to the invention. In this case, the textured wheat gluten protein composition comprising, in addition to textured wheat gluten proteins, vegetable proteins, preferably textured vegetable proteins, is obtained by mixing the wheat gluten protein composition obtained or capable of being obtained according to the method of the invention with vegetable proteins, preferably textured vegetable proteins obtained by a method other than that of the invention.

[0058] These vegetable proteins are preferably legume proteins, in particular pea or field bean proteins. Oat, mung bean, potato, corn or chickpea proteins can also be used. The person skilled in the art will be able to make any necessary adaptations.

[0059] The term "plant proteins" must be understood as any extract, any composition, any product containing proteins from plant sources. For the sake of clarification, this term excludes proteins from eggs, milk or animals and includes proteins from plants or algae. Furthermore, due to the plant origin of the proteins thus extracted, they include, de facto, other constituents, otherwise known as impurities, from this same plant source.

[0060] The term "legumes" is considered here as the family of dicotyledonous plants of the order Fabales, and more particularly the family Fabaceae or Leguminosae. This is one of the largest families of flowering plants, third only to Orchidaceae and Asteraceae in terms of the number of species. It has approximately 765 genera comprising more than 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, faba beans, chickpeas, peanuts, lentils, alfalfa, various clovers, broad beans, carob, and licorice.

[0061] 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).

[0062] The term "pea" includes pea varieties belonging to the genus Pisum and more particularly to the species sativum and aestivum. Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al., 1996 (CL HEYDLEY et al. "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87).

[0063] By "fava bean" is meant the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family Fabaceae, subfamily Faboideae, tribe Fabeae. A distinction is made between Minor and Major varieties. In the present invention, wild varieties and those obtained by genetic engineering or varietal selection are all excellent sources of fava bean protein.

[0064] Sodium bicarbonate

[0065] By "sodium bicarbonate", "monosodium carbonate", "sodium hydrogen carbonate", or formerly "baking soda", is meant according to the present invention sodium hydrogen carbonate which is an inorganic compound described by the empirical formula NaHCO3. It is traditionally a white ionic compound composed of hydrogen carbonate and the sodium cation, which is in powder form. In the present invention, the quality necessary from a regulatory point of view, adapted to the final use of the composition according to the present invention, will be chosen.

[0066] In a preferred embodiment, the sodium bicarbonate is food-grade sodium bicarbonate. By food-grade sodium bicarbonate is meant a sodium bicarbonate having a higher level of purity than technical sodium bicarbonate.

[0067] In some embodiments, the sodium bicarbonate may comprise impurities. Preferably, the sodium bicarbonate used in the invention is a sodium bicarbonate having a purity of at least 90%, preferably at least 95%, preferably at least 98%, more preferably at least 99%, the remainder being impurities, % expressed by weight of sodium bicarbonate.

[0068] The composition according to the present invention is preferentially characterized in that the percentage of wheat gluten proteins is between 50% and 70% on total weight of the composition, preferentially between 55% and 65%, preferentially between 57% and 62%, and the percentage of sodium bicarbonate is between 1% and 3% on total weight of the composition, preferentially between 1.5% and 2.5%, preferentially between 1.7% and 2.3%, preferentially 2%.

[0069] Starch

[0070] The composition according to the present invention is preferentially characterized in that it can also comprise starch, preferentially wheat starch.

[0071] By "starch" is meant in the present invention the mixture of two homopolymers, amylose and amylopectin, composed of D-glucose units, linked together by α (1-4) bonds and α (1-6) bonds which are at the origin of branches in the structure of the molecule.

[0072] These two homopolymers differ in their degree of branching and degree of polymerization. Amylose is slightly branched with short branches and has a molecular mass between 10,000 and 1,000,000 Daltons. The molecule is formed from 600 to 1,000 glucose molecules. Amylopectin is a branched molecule with long branches every 24 to 30 glucose units, via α(1-6) bonds. Its molecular mass ranges from 1,000,000 to 100,000,000 Daltons and its branching level is around 5%. The total chain can have 10,000 to 100,000 glucose units. The ratio between amylose and amylopectin depends on the botanical source of the starch.

[0073] Starch is stored in reserve organs and tissues in a granular state, i.e. in the form of semi-crystalline granules. This semi-crystalline state is essentially due to amylopectin macromolecules.

[0074] In the native state, starch grains have a crystallinity rate ranging from 15 to 45% by weight, which essentially depends on the botanical origin and the process used for their extraction. Granular starch, placed under polarized light, then presents a characteristic black cross under microscopy, called a "Maltese cross". This phenomenon of positive birefringence is due to the semi-crystalline organization of the granules: the average orientation of the polymer chains being radial.

[0075] For a more detailed description of granular starch, please refer to Chapter II entitled “Structure and morphology of the starch grain” by S. Perez, in the work “Initiation to macromolecular chemistry and physicochemistry”, First Edition, 2000, Volume 13, pages 41 to 86, French Group for Studies and Applications Polymers.

[0076] Dry starch contains a water content that varies from 12 to 20% by weight depending on the botanical origin. This water content obviously depends on the residual humidity of the medium (for a Water Activity (aw) = 1, the starch can fix up to 0.5 g of water per gram of starch).

[0077] Heating a starch suspension in excess water to temperatures above 50°C causes irreversible swelling of the grains and leads to their dispersion, then to their solubilization.

[0078] It is in particular these properties which give starch its technological properties of interest.

[0079] For a given temperature range called the “gelatinization range”, the starch grain will swell very quickly and lose its semi-crystalline structure (loss of birefringence).

[0080] All the grains will be swollen to the maximum over a temperature range of the order of 5 to 10°C. A paste is obtained composed of swollen grains which constitute the dispersed phase and of molecules (mainly amylose) which thicken the aqueous continuous phase.

[0081] The rheological properties of starch depend on the relative proportion of these two phases and the swelling volume of the grains. The gelatinization range varies depending on the botanical origin of the starch.

[0082] Maximum viscosity is obtained when the starch paste contains a large number of highly swollen grains. When heating continues, the grains will burst and the material will disperse in the medium, however solubilization will only occur at temperatures above 100°C.

[0083] Amylose-lipid complexes exhibit swelling delays because the association prevents the interaction of amylose with water molecules and temperatures above 90°C are required to obtain total swelling of the grains (case of amylomais complexed with lipids).

[0084] The disappearance of the grains and the solubilization of the macromolecules lead to a reduction in viscosity.

[0085] Lowering the temperature (by cooling) of the starch paste causes insolubilization of the macromolecules and separation of the phases due to the incompatibility between amylose and amylopectin, then crystallization of these macromolecules occurs.

[0086] This phenomenon is known as retrogradation.

[0087] When a starch contains amylose, it is this first molecule which will undergo retrogradation.

[0088] It will consist of the formation of double helices and the association of the latter to form “crystals” (type B) which will give, via junction zones, a three-dimensional network.

[0089] This network is formed very quickly, in a few hours. During the development of this network, the association of the double helices with each other via hydrogen bridge bonds, displaces the water molecules associated with the helices and causes significant syneresis.

[0090] Preferably, the starch used according to the invention is a wheat starch.

[0091] Alternatively, the starch used according to the invention is a starch of legume, preferably a pea or field bean starch, preferably still a pea starch.

[0092] Indeed, pea seeds are known for their high starch content (between 55 and 70% by weight of dry matter) and for their low glycemic index (Ratnayake et al., 2002, Pea starch, composition, structure and properties - A review, in Starch / Starke, 54, 217-234).

[0093] By "legume starch" is meant any composition extracted, in any way whatsoever, from a legume and in particular from a papilionaceae, and whose starch content is greater than 40%, preferably greater than 50% and even more preferably greater than 75%, these percentages being expressed in dry weight relative to the dry weight of said composition. Advantageously, this starch content is greater than 90% by weight (dry / dry). It may in particular be greater than 95% by weight, including greater than 98% by weight. Thus, the amylose content of the starch is between 25% and 45%, preferably of the order of 35% by total weight of starch.

[0094] By “native” starch is meant a starch which has not undergone any chemical or physical modification.

[0095] By “pregelatinized” starch or “pre-gel” starch, we mean a starch which has been cooked then dried in a starch factory on a drying drum or in an extruder, making the starch soluble in cold water.

[0096] Pre-gelatinization of starch is an operation well known to those skilled in the art in which cooking is carried out at a temperature below the gelatinization temperature of the starch.

[0097] Pre-gelatinized starches can be obtained by hydrothermal gelatinization type treatment of native starches or modified starches, in particular by steam cooking, jet-cooking, drum cooking or kneading.

[0098] Such starches generally have a solubility in demineralized water at 20°C greater than 5% by weight and more generally between 10% and 100%, and a degree of crystallinity of the starch less than 15% (in diffraction intensity A_RX), generally less than 5%, and most often less than 1%, or even zero.

[0099] To measure solubility: place 5 g of product in 100 ml of distilled water in a 200 ml beaker. Stir at room temperature for 15 minutes. Centrifuge for 10 minutes at 4000 rpm. If there is no deposit, there is complete solubility.

[0100] The degree of crystallinity is measured by X-ray diffraction, as described in US patent 5,362,777 (column 9, lines 8 to 24).

[0101] By way of example, we can cite the products manufactured and marketed by the Applicant under the brand PREGEFLO® such as for example: - PREGEFLO® L100 G, prepared from pea starch, with a large particle size; i.e., according to German standard DIN 66145:1976-04, having a value of "n" between 1.6 and 2, preferably of the order of 1.8, and a value of "d'" between 900 and 1000 pm, preferably of the order of 900 pm. - PREGEFLO® L100 F, prepared from pea starch, of fine particle size, obtained by grinding PREGEFLO® L100G so as to present, according to the German standard DIN 66145:1976-04, a value of "n" between 1.2 and 1.8, and a value of "d'" between 100 and 120 pm. - PREGEFLO® P100 G, prepared from potato starch, with the same particle size as PREGEFLO® L100 G used in the present invention.

[0102] According to the invention, the term "modified starch" means any starch that has undergone modifications by chemical and / or enzymatic means. Preferably, this means any starch that has been chemically treated to receive specific properties such as acetylated, oxidized, hydroxypropylated or phosphate crosslinked starches. Even more preferably, the starch is crosslinked.

[0103] Preferably, the wheat or pea starch used in the process of the present invention is native, pregelatinized or crosslinked.

[0104] The composition according to the present invention is preferentially characterized in that the starch content, preferentially wheat starch, is between 10% and 30% of the total weight of the composition, preferentially between 15% and 25%, preferentially between 17% and 23%, preferentially 20%.

[0105] Vegetable fiber

[0106] The composition according to the present invention is preferentially characterized in that it can also comprise a vegetable fiber, preferentially a vegetable pea fiber.

[0107] The composition according to the present invention is preferentially characterized in that the content of vegetable fiber, preferentially a vegetable fiber from peas, is between 5% and 15% of the total weight of the composition, preferentially between 7% and 13%, preferentially 10%.

[0108] Other characteristics

[0109] The composition according to the present invention is preferentially characterized in that it comprises a mixture composed of between 65% and 75% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, the percentages being expressed in dry weight over the total weight of the composition.

[0110] Preferably, the total content of wheat gluten proteins, sodium bicarbonate, wheat starch and vegetable fibers in the composition is between 80% and 100%, preferably between 85% and 100%, preferably between 90% and 100%, preferably between 95% and 100%, preferably between 98% and 100%, preferably is equal to 100%, percentages expressed as dry weight over the total weight of the composition.

[0111] The composition according to the present invention is preferentially characterized in that it consists of: between 65% and 75% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, the percentages being expressed in dry weight over the total weight of the composition.

[0112] The composition according to the present invention is preferentially characterized in that it has a dry matter greater than 80% by weight relative to the total weight of dry matter of the composition, preferentially greater than 90% by weight, preferentially between 90% and 100%, preferentially between 90% and 95%.

[0113] The dry matter is measured by any method well known to those skilled in the art. Preferably, the so-called "desiccation" method is used. It consists of determining the quantity of water evaporated by heating a known quantity of a sample of known mass. The heating is continuous until the mass stabilizes, indicating that the evaporation of the water is complete. Preferably, the temperature used is 105°C.

[0114] The composition according to the present invention is preferably in the form of a textured vegetable protein also known under the name “TVP” (Textured Vegetable Protein).

[0115] The composition according to the present invention is preferentially characterized in that it has a firmness greater than or equal to 600 N, preferably greater than or equal to 700 N.

[0116] The firmness of the composition according to the invention is preferably measured by a test A described below: - a sample of composition is hydrated in a sealed plastic bag with 3 times its weight in drinking water from the network, at room temperature, for 24 hours, - the sample is separated from the residual water with a culinary strainer, - to measure firmness, a TA.TXT2 texturometer manufactured by Stable Micro Systems Ltd is used, equipped with a TA-045 spindle: 1.5mm (.059") thickness x 10 mm (.394") width, - the hydrated sample is placed on the measuring platform of the TA.TXT2 texturometer so that the TA-045 mobile cuts the sample perpendicular to the length of the sample (its largest dimension), - measurement parameters: pre-test speed 2.0 mm / s - test speed 30 mm / s - post-test speed 10 mm / s - deformation (percentage of penetration of the sample by the knife) 90%, - the firmness is the maximum value detected by the TA mobile. TXT2 in Newton, - the firmness according to test A comes from repeating the measurement 10 times, then averaging the results obtained.

[0117] This high firmness reflects that the textured wheat gluten proteins of the composition according to the invention are at least partly, preferably mainly in the form of fibers.

[0118] In one embodiment, the composition according to the present invention is preferentially characterized in that at least 50%, preferably at least 70%, preferably at least 95%, of the textured wheat gluten proteins are in the form of fibers.

[0119] The composition according to the present invention is preferentially characterized in that it makes it possible to generate a fibrous structure analogous to muscle fibers of animal meat, preferably chicken meat.

[0120] This fibrous structure can typically be obtained by implementing the composition according to the invention in a process as defined in the fourth aspect of the invention or in the protocol of Test B.

[0121] The composition according to the present invention is preferentially characterized in that it makes it possible to generate a fibrous structure similar to that of animal meat, preferably chicken meat.

[0122] By "fibrous structure similar to that of animal meat" is meant in the present invention that the wheat gluten proteins of the composition according to the invention are at least partly, preferably mainly, in the form of protein fibers similar to those of muscle fibers of animal meat, preferably chicken meat.

[0123] The fibration capacity (i.e. formation of protein fibers similar to the muscle fibers of animal meat) of the composition according to the invention is preferably measured by a Test B as described below.

[0124] Test B aims to highlight the presence of fibers having a structure similar to that of animal meat fibers, by rehydrating the textured protein composition and chopping it to reveal them. More specifically, the B test protocol includes: 1) The implementation of the following protocol: - Contacting a 50g sample of composition in a 500ml beaker with 450ml of water, the composition preferably having a dry matter content greater than 80% by weight relative to the total weight of the composition, - After 30 min of static contact, separation of the hydrated composition from the residual water using a strainer with a mesh size of approximately 1 mm - Chop the composition in a food processor, typically for 20s at speed 1 in a KENWOOD type FDP65.820SI Multipro Express robot equipped with the blade tool. 2) Evaluation of the fibration: - the fibration according to Test B is visually evaluated as follows: +++ excellent fibration (typically as shown in [Fig.2a]) / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / — poor fibration / — no fibration (typically as shown in [Fig.2a]).

[0125] [Fig.2a] represents what is typically an “excellent fibration” called “+++” according to Test B. Before hydration, at the start of Test B, the structure of the sample is heterogeneous with asperities clearly visible on the surface. After hydration and chopping, we can see the significant presence of a fibrous structure comprising fibers having a length of at least 3 cm detaching from each other. This fibrous structure is elastic and resistant to cutting.

[0126] [Fig.2b] represents what is typically a so-called "no fibration" "—" according to Test B. Before hydration, entry of Test B, the structure of the sample tested is generally homogeneous with a smooth surface. After hydration and chopping, we note the absence of fibrous structure in favor of a pasty, soft, loose structure, disintegrating in water.

[0127] The composition according to the present invention is preferentially characterized in that it makes it possible to generate a fibrous structure having excellent fibration according to test B.

[0128] The composition according to the present invention is preferably characterized in that at the end of the preparation process, said composition has dimensions of between 3 cm and 5 cm in length, and between 0.3 cm and 0.7 cm in width. As shown in [Fig.l], the composition according to the invention typically has a dimension much larger than the others which will be called its “length”.

[0129] The composition according to the present invention is preferentially characterized in that it makes it possible to generate, typically when it is implemented in a method as defined in the fourth aspect of the invention or in the protocol of Test B, a fibrous structure comprising at least 50% of fibers whose length is greater than 2 cm, preferably at least 75%, even more preferably at least 85%. The percentages of fibers generated whose length is greater than 2 cm may therefore be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, as well as all ranges using these values ​​as upper and lower limits.

[0130] The composition according to the present invention is preferentially characterized in that it makes it possible to generate, typically when it is implemented in a method as defined in the fourth aspect of the invention or in the protocol of Test B, a fibrous structure comprising at least 50% of fibers whose length is greater than 3 cm, preferentially at least 75%, even more preferentially at least 85%. The percentages of fibers generated whose length is greater than 3 cm may therefore be 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, 100%, as well as all ranges using these values ​​as upper and lower limits.

[0131] The percentages of generated fibers mentioned above are typically measured by performing Test B and then manually separating the different residual fibers. The length of each residual fiber is measured using a ruler. The number of residual fibers whose size is less than 2 cm (NI), the number of residual fibers whose size is greater than 2 cm (N2) and the number of residual fibers whose size is greater than 3 cm (N3) are determined.

[0132] The percentage of fibers generated after carrying out Test B whose length is greater than 2 cm is equal to (N2 / (N 1+N2)) * 100.

[0133] The percentage of fibers generated after carrying out Test B whose length is greater than 3 cm is equal to (N3 / (N1+N2)) * 100.

[0134] The total protein content of the composition according to the present invention is advantageously between 50% and 70%, preferably between 55% and 65% by weight of the total dry matter of the composition. To analyze this protein content, any method well known to those skilled in the art can be used. Preferably, the amount of total nitrogen will be measured, typically according to the Kjeldahl method, and this content will be multiplied by the coefficient 6.25. This method is well known to those skilled in the art and commonly used to analyze the protein content of vegetable protein compositions.

[0135] In addition to all the compounds previously mentioned, the composition according to the invention can of course comprise other compounds such as colorants, flavorings, amino acids or peptides (to improve nutritional quality), additives such as sodium metabisulfite.

[0136] A method of producing a textured wheat gluten protein composition.

[0137] In a second aspect, the present invention relates to a method of producing a composition according to the first aspect of the invention.

[0138] This method is characterized in that it comprises a step of texturizing wheat gluten proteins in which the wheat gluten proteins are textured by extrusion in the presence of sodium bicarbonate.

[0139] In one embodiment, the method comprises the following steps: comprises the following steps: 1) Supply of a dry mix comprising a material rich in wheat gluten protein and sodium bicarbonate in relative quantities such that the dry mix comprises, in % expressed as dry weight on dry weight of mix: - between 60% and 80% wheat gluten, preferably between 65% and 75%, preferably between 67% and 73%, preferably between 69% and 71% wheat gluten, - between 1% and 3% sodium bicarbonate, preferably between 1.5% and 2.5%, preferably between 1.7% and 2.3%, preferably 2% sodium bicarbonate; 2) Dry cooking-extrusion of the mixture supplied in step 1 by adding water in order to reach a percentage of water in the extruder between 1% and 35%, preferably 25% and 35%; 3) Optionally cutting the extruded composition at the extruder outlet, 4) Optionally, drying the composition thus obtained.

[0140] Step 1

[0141] The dry mixture is preferably in powder form.

[0142] The dry mixture comprising sodium bicarbonate as well as the materials rich in wheat gluten proteins used in step 1 can be prepared by mixing said materials before introduction into the extruder. Alternatively, the sodium bicarbonate and the materials rich in wheat gluten proteins can also be weighed separately and then introduced together or separately into the extruder feed. The dry mixture can consist essentially or even exclusively of sodium bicarbonate and material rich in wheat gluten proteins. The dry mixture is preferably a dry homogeneous mixture. It preferably contains the various constituents necessary to give a fibrous appearance to the composition during step 2 once it is mixed with water and extruded.

[0143] Preferably, the materials rich in wheat gluten proteins used in step 1 have a degree of hydrolysis (DH) of between 0.1% and 3%, preferably 0.5% and 2.5%, preferably 1% to 2%.

[0144] Preferably and to clarify the “rich” terminology, the materials rich in wheat gluten proteins are characterized by a total protein content advantageously between 60% and 90%, preferably between 70% and 85%, even more preferably between 75% and 85%, % expressed in dry weight of proteins on the total dry weight of the material rich in wheat gluten protein. The protein content of the materials rich in wheat gluten protein may therefore be 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 88, 89 or 90%, % expressed as dry weight of protein on the total dry weight of the material rich in wheat gluten protein, as well as all the ranges constituted with these values. To analyze this total protein content, any method well known to the person skilled in the art can be used.Preferably, the dry matter of the material rich in wheat gluten proteins is greater than 80% by weight, preferably greater than 90%, % by dry weight relative to the total weight of the material rich in wheat gluten proteins.

[0145] Preferably, the materials rich in wheat gluten proteins are isolates whose protein content is greater than 70%, preferably greater than 80%, preferably between 80% and 90%, % expressed by weight of proteins on dry weight of the isolate. A particularly preferred example is the commercial product VITEN® produced and marketed by the company Roquette Frères.

[0146] Even more preferably, the materials rich in wheat gluten proteins have a particle size characterized by a Dmode of between 150 microns and 400 microns, preferably between 150 microns and 200 microns or between 350 microns and 450 microns. The measurement of this particle size is carried out using a MALVERN 3000 laser particle size analyzer in dry phase (equipped with a powder module). In the present invention, the terms "microns", "micrometers" and "pm" can be used interchangeably. The powder to be analyzed is placed in the module feed with an opening of between 1 and 4 mm and a vibration frequency of 50% or 75%. The device automatically records the different sizes and restores the Particle Size Distribution (or PSD in English) as well as the Dmode, the D10, the D50 and the D90. The Dmode is well known to those skilled in the art and consists of the size of the largest particle population.

[0147] The particle size of the powder is advantageous for the stability and productivity of the process. A particle size that is too fine is inevitably followed by problems that are sometimes difficult to manage during the extrusion process.

[0148] The process according to the present invention is preferentially characterized in that the powder mixture of step 1 also comprises between 10% and 30%, preferentially between 15% and 25%, preferentially between 17% and 23%, preferentially 20% of starch, preferentially wheat starch, % expressed by weight of starch on weight of mixture. The starch content may therefore be 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29% or 30%%, as well as any combination of these limits.

[0149] Preferably, the powder mixture of step 1 may also contain vegetable fibers, preferably leguminous fibers, characterized in that the powder mixture thus obtained has a content of vegetable fibers, preferably leguminous fibers, of between 5% and 15%, preferably between 7.5% and 12.5%, % expressed by weight of vegetable fibers on weight of mixture. The content of vegetable fibers may therefore be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15%, as well as any combination of these limits.

[0150] By "plant fibers" is meant any compositions comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from plant sources. By "legume fibers" is meant any compositions comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from legumes. Such fibers are extracted by any method well known to those skilled in the art. Preferably, the legume fibers are pea, fava bean, mung bean, chickpea fibers, or a mixture thereof. When legume fibers are used in the method according to the present invention, the proteins and fibers come from the same legume or from legumes of different botanical origins, preferably come from the same legume. In a particular embodiment, the method is carried out with pea or fava bean proteins and fibers.In another particular mode, the vegetable fiber comes from potatoes.

[0151] In the context of the implementation of a vegetable fiber, this is preferably pea or potato, using a wet extraction process. The dehulled pea is reduced to flour which is then suspended in water. The suspension thus obtained is sent to hydrocyclones in order to extract the starch. The supernatant is sent to horizontal decanters in order to obtain a legume fiber fraction. Such a process is described in patent application EP2950662. A legume fiber thus prepared contains between 40% and 60% of polymers composed of cellulose, hemicellulose and pectin, preferably between 45% and 55%, as well as between 25% and 45% of pea starch, preferably between 30% and 40%. A commercial example of such a fiber is, for example, the Pea Fiber 150 fiber from the company Roquette Frères.

[0152] The mixing of proteins and fibers (fiber / protein mixture) can be carried out upstream using a dry mixer or directly when feeding the extruder. During this mixing, additives well known to those skilled in the art, such as flavorings or colorings, can be added.

[0153] In an alternative mode, the fiber / protein mixture is naturally obtained by turbo-separation of a legume flour. The legume seeds are cleaned, freed from their external fibers and ground into flour. The flour is then turbo-separated, which consists of applying an upward air current allowing separation of the different particles according to their density. It is possible to concentrate the protein content in the flours from about 20% to more than 60%. Such flours are called "concentrates". These concentrates also contain between 10% and 20% legume fibers.

[0154] In an alternative mode, the legume fiber may be replaced by any suitable vegetable fiber, including potato fiber, oat fiber, fava bean fiber or lemon fiber. Potato fiber will be particularly preferred.

[0155] Step 2

[0156] In step 2, the dry powdered mixture is then textured, which means that the dry mixture containing the proteins will undergo thermal destructuring and reorganization in order to form a continuous elongation in parallel straight lines, simulating the fibers present in meats. Any process well known to the person skilled in the art will be suitable, in particular by extrusion.

[0157] 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 combined with heating causes cooking and / or denaturation of the product, hence the term sometimes used "cooking-extrusion", then expansion by evaporation of the water at the outlet of the die. This technique makes it possible to produce products that are extremely diverse in their composition, their structure (expanded and alveolar form of the product) and their functional and nutritional properties (denaturation of antinutritional or toxic factors, sterilization of food, for example). The treatment of proteins often leads to structural modifications which result in the production of products with a fibrous appearance, simulating the fibers of animal meat.In the present invention, the cooking-extrusion step is preferably carried out by the dry method, that is to say that the quantity of water introduced into the extruder represents less than 40% of the total weight of water and powder introduced into the extruder, preferably between 30% and 40%. In the present invention, this percentage can be obtained by dividing the amount of water introduced into the extruder by the total of the amount of powder and water introduced into the extruder, and multiplying by 100. Preferably, the amount of water in the mixture present in the extruder is between 1% and 40%, preferably 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, . 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38% 39% or 40% as well as all combinations of these values ​​in the form of a range.

[0158] Any so-called potable water is suitable for this purpose. By "potable water" is meant water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, its conductivity is chosen between 400 and 1100, preferably between 400 and 600 pS / cm. More preferably in the present invention, it will be understood that this potable water has a sulfate content of less than 250 mg / l, a chloride content of less than 200 mg / l, a potassium content of less than 12 mg / l, a pH 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, potable water must not have less than 60 mg / l of calcium or 36 mg / l of magnesium. This definition includes drinking water, decarbonated water, and demineralized water.

[0159] Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length / diameter ratio of between 20 and 45, preferably between 35 and 45, preferably between 37 and 39, and equipped with a succession of 85-95% conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse pitch elements.

[0160] The length / diameter ratio is a classic parameter in extrusion cooking. This ratio may therefore be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65. Preferably, the length / diameter ratio will be between 30 and 50, preferably between 38 and 42, even more preferably 40.

[0161] 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.

[0162] Preferably, the conveying elements will be placed at the very start of the screw with a temperature set between 20°C and 70°C, then the kneading elements with a temperature between 90°C and 150°C and finally the reverse pitch elements with temperatures between 100°C and 140°C, preferably between 100°C and 120°C. In an alternative mode, it will be possible to alternate the reverse pitch and kneading elements.

[0163] Preferably, this screw is rotated between 800 and 1200 rpm, preferably between 900 and 1100 rpm.

[0164] Step 3

[0165] Step 3 then consists of cutting the extruded composition at the extruder outlet, consisting of at least one sector.

[0166] In a first variant, the cutting can be carried out naturally, that is to say by simple ejection of the extruded composition and breaking of the rod due to the ejection force and gravity.

[0167] In a second variant, the die is equipped with orifices whose surface area is between 2 and 12 mm2, preferably between 4 and 10 mm2, even more preferably between 6 and 10 mm2, and with a knife whose rotation speed is between 600 and 1000 revolutions per minute, preferably between 700 and 900 revolutions / min, even more preferably 800 revolutions / min. The surface area of ​​the orifices will therefore potentially be 2, 3, 4, 5, 6, 7, 8, 9, 10, 11 or 12 mm2 as well as any subassembly using these values ​​as limits.

[0168] Preferably, the knife should not be placed flush with the outlet of the extruder, but preferably at a distance of between 3 and 11 mm. By "flush" is meant at a distance extremely close to the die located at the outlet of the extruder, at the limit of touching the die but without touching it. Conventionally, the person skilled in the art will adjust this distance by making the knife and the die touch, then by very slightly offsetting it. The distance values ​​will therefore potentially be 3, 4, 5, 6, 7, 8, 9, 10 or 11 mm as well as the subassemblies using these values ​​as limits.

[0169] Step 4

[0170] The last step 4 consists of drying the composition thus obtained. This step is optional but preferred.

[0171] The person skilled in the art will know how to use the appropriate technology to dry the composition according to the invention from the wide choice currently available to him. Mention may be made, without limitation and for the sole purpose of example, of air flow dryers, microwave dryers, fluidized bed dryers or vacuum dryers. He will select the right parameters, mainly time and temperature, in order to achieve the desired final dry matter.

[0172] Preferably, the drying will be carried out to achieve a composition having a dry matter content of between 90% and 100%, preferably between 92% and 95%, % expressed as total weight of the composition.

[0173] Composition obtainable by the process

[0174] In a third aspect, the invention relates to a composition capable of being obtained by the process as defined in the second aspect of the invention.

[0175] The composition capable of being obtained comprises textured wheat proteins and bicarbonate, and preferably has one or more characteristics of the composition described in the first aspect of the invention.

[0176] In the present invention, the expressions "capable of being obtained by the process” and “produced by the process” may be used interchangeably, whether relating to composition or fiber structure.

[0177] Process for preparing a fibrous structure

[0178] In a fourth aspect, the invention relates to a method of a textured wheat gluten protein-based fibrous structure, said method comprising: 1) hydration of a composition according to the first or third aspect of the invention, or produced according to the method of the second aspect of the invention, 2) chopping the composition of step 2 until a fibrous structure is obtained.

[0179] In one embodiment, the composition of step 1 has a dry matter greater than 80% by weight relative to the total weight of the composition.

[0180] In one embodiment, step 1 comprises the following steps: the) the composition and brought into contact with water, for example by immersing it in water, for a time sufficient to hydrate the composition, 1b) the hydrated composition is separated from the residual water, for example by filtration.

[0181] Fibrous structure

[0182] In a fifth aspect, the invention relates to a fibrous structure capable of being obtained according to the fourth aspect of the invention.

[0183] The composition capable of being obtained comprises textured wheat proteins and bicarbonate, and preferably has one or more characteristics of the fibrous structure described in the first aspect of the invention.

[0184] Uses of the composition

[0185] In a fourth aspect, the present invention relates to the use of the composition according to the first aspect of the invention or a composition produced according to the method of the second aspect of the invention, for preparing a food, pharmaceutical or cosmetic composition.

[0186] By food composition is meant any food composition, whether intended for human or animal consumption, typically in the group of confectionery compositions (for example chocolate, caramel, jelly candies), bakery products (for example bread, brioches, muffins), meat and fish (for example sausages, minced steaks, fish, fish nuggets, chicken nuggets), sauce (for example Bolognese, mayonnaise), milk-derived products (for example cheese, vegetable milk), drinks (for example protein-rich drinks, powdered drinks to be reconstituted).

[0187] The composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention will be of particular interest in the field of meat, fish, sauce and soup analogues, in particular in the field of chicken breast analogues.

[0188] A particular application concerns the use for the manufacture of meat substitutes, in particular chicken breast.

[0189] Said composition can also be used for manufacturing an analogue of minced meat, hamburger steak, taco and pitta meat, chicken nuggets.

[0190] In one embodiment, the present invention relates to the use of the composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention in the field of bakery-pastry making.

[0191] The invention will be of particular interest for making inclusions in bakery products such as muffins, cookies, cakes, bagels, pizza dough, breads and breakfast cereals.

[0192] By "inclusions" is meant 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 crispiness when consumed.

[0193] The composition according to the first aspect of the invention or produced according to the method of the second aspect of the invention will be of particular interest in order to make inclusions in confectionery products such as fat fillings (in English, farce grase in French), chocolates, so as to also provide protein content as well as a crunchy character.

[0194] The composition according to the first aspect of the invention or produced according to the method of the second aspect will be of particular interest in order to make inclusions in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0195] The invention will be better understood by reading the non-limiting examples below. Brief description of the Figures

[0196] [Fig-1] represents the appearance of a composition according to the invention or of a composition obtained by the process according to the invention. The latter is obtained via example 3.

[0197] [Fig.2a] represents what is typically a structure noted as “excellent fibration” called "+++" according to Test B. Before hydration, at the start of Test B, the structure of the sample is heterogeneous with clearly visible asperities on the surface. After hydration and chopping, we can see the significant presence of a fibrous structure comprising fibers with a length of at least 3 cm detaching from each other. This fibrous structure is elastic and resistant to cutting.

[0198] [Fig.2b] represents what is typically a structure noted as “no fibration” called “—” according to Test B. Before hydration, entering Test B, the structure of the tested sample is generally homogeneous with a smooth surface. After hydration and chopping, the absence of a fibrous structure is observed in favor of a pasty, soft structure, loose, disintegrating in water.

[0199] [Fig.3] represents photographs of the surface and interior of an analogue of chicken breast obtained from a composition of textured wheat gluten proteins according to Test 3 of Example 2 or from NUTRALYS® TP-C. Photographs of the interior are taken after cutting and manually opening the analogues.

[0200] [Fig.4] represents the results obtained by a chicken analogue obtained from of a textured wheat gluten protein composition according to Test 3 of Example 2 in comparison with NUTRALYS® TP-C with the following descriptors: firmness, juiciness, elasticity and fibrosity. EXAMPLES

[0201] In the following examples we will use: - VITEN® (from the company Roquette Frères) as a material rich in vital wheat gluten proteins (Protein richness = 83%, Dry matter = 92%) - sodium bicarbonate marketed by the company Sigma-Aldrich - sodium carbonate marketed by the company Sigma-Aldrich - native wheat starch produced and marketed by the company Roquette Frères - I50M pea fiber (from the company Roquette Frères) as a vegetable fiber - NUTRALYS® F85G (from Roquette Frères) as pea protein isolate (Protein content = 84%, Dry matter = 92%)

[0202] Description of the common part of the process for producing a dry-process textured legume protein composition used for all examples

[0203] This description is general to all tests / examples. The particularities (compositions, flow rates, settings, will be specified in the following Tables)

[0204] The dry powder mixture is introduced by gravity into a COPERION ZSK27Mv PLUS twin-screw extruder (L / D = 40, with 10 barrels).

[0205] The mixture is introduced with a flow rate regulated in kg / h. A quantity of water regulated in kg / h is also introduced. A water / powder mass ratio can therefore be calculated and expressed in %.

[0206] The extrusion screw, composed of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed regulated in rpm and sends the mixture into a die. As indicated in the description, the conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 70°C, then the kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0207] This particular conduct generates a machine torque expressed in % with a pressure measured in bars. The specific energy of the system is calculable (according to the conventional knowledge of the person skilled in the art) and expressed in Wh / Kg

[0208] The product is directed at the outlet towards a die consisting of four orifices with a surface area of ​​9 mm2, from which the textured protein is expelled and cut using knives rotating between 700 and 900 revolutions / minute placed 7 mm from the outlet of the extrusion die.

[0209] The textured / extruded composition thus produced is dried in a ventilated oven Thermo Scientific model UT6760 heated to 40°C for 16 hours.

[0210] The firmness of the textured composition is measured using test A described in the description and briefly recalled below: - The sample is hydrated in a sealed plastic bag with 3 times its weight in drinking water from the network, at room temperature, for 24 hours, - the sample is separated from the residual water with a culinary strainer, - to measure firmness, a TA.TXT2 texturometer manufactured by Stable Micro Systems Ltd is used, equipped with a TA-045 spindle: 1.5mm (.059") thick x 10mm (.394") wide, - The hydrated sample is placed on the measuring platform of the TA.TXT2 texturometer so that the TA-045 mobile cuts the sample perpendicular to the length of the sample (its largest dimension), - measurement parameters: pre-test speed 2.0 mm / s - test speed 30 mm / s - post-test speed 10 mm / s - deformation (percentage of penetration of the sample by the knife) 90%, - Firmness is the maximum value detected by the TA mobile. TXT2 in Newton, - Firmness according to test A is obtained by repeating the measurement 10 times, then averaging the results obtained.

[0211] Fibration (formation of protein fibers similar to the muscle fibers of animal meat) is also evaluated visually using test B described in the description and briefly recalled below. Protocol: hydration for 30 min in drinking water at room temperature, sieving to remove the water and manually dilacerating the sample, observing the formation or not of fibers similar to those observed on, for example, cooked chicken): +++ excellent fibration / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / — poor fibration / — no fibration.

[0212] Finally, the density is evaluated using the protocol described below: a. Tare of a 2-litre graduated cylinder; b. Filling the test tube with the product to be analyzed. Preferably, it is possible to ensure that the product fills the volume of 2 liters using small impacts on the wall of the test tube; c. Weighing the test tube filled with the product. A weight P in grams is obtained; d. Calculation of density: density = (P / 2).

[0213] Example 1: Impact of sodium bicarbonate and its incorporation percentage

[0214] Table 1 below summarizes the various tests carried out as well as the analyses corresponding to the compositions obtained.

[0215] [Tables 1] Test 1 Test 2 Test 3 Test 4 Test 5 Composition (quantities expressed as % by mass of the total mass of the powder mixture) Wheat gluten isolate (VITEN) 70 69.3 68.6 68 66.6 Wheat starch 20 19.8 19.6 19.3 19 Pea internal fibers (PEA FIBER I50M) 10 9.9 9.8 9.7 9.4 Sodium bicarbonate 0 1 2 3 5 Extrusion parameters Powder flow rate (in kg / h) 25 25 25 25 25 Water flow rate (in kg / h) 7 7.9 10 9.5 9.4 Powder humidity (%) 7.17 7.9 7.58 7.8 7.68 % water in extruder 27.5 30 34 33.2 32.9 Screw speed (in rpm) 900 900 900 900 900 Torque (%) 16 18 13 17 16 Pressure (bar) 18 35 23 24 27 Specific energy (in Wh / kg) 120 125 120 112 112 Knife rotation speed (in rpm) 1500 1500 1500 1500 1500 Textured protein analyses Dry matter (in %) 93.7 94 92.4 93.3 93 Density (in g / L) 180 130 120 120 140 Firmness according to Test A 150 600 750 700 500 Fibration according to Test B (visual evaluation) ___ ++ +++ ++ +

[0216] The results demonstrate a particularly high firmness between 1% and 3%. The firmness is optimal for a value of 2% sodium bicarbonate.

[0217] The results also show a particularly high fibration between 1% and 3%. The fibration is optimal for a value of 2% sodium bicarbonate. Figure [Fig.2a] shows the evaluation of the fibration of the composition of Test 3 according to test B. Figure [Fig.2b] shows the evaluation of the fibration of the composition of Test 1 according to test B.

[0218] Example 2: Impact of the synergy between sodium bicarbonate and wheat gluten

[0219] Table 2 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained.

[0220] [Tables2] Test 1 Test 3 Test 6 Test 7 Composition (quantities expressed as % by mass of the total mass of the powder mixture) Wheat gluten isolate (VITEN) 70 68.6 21 20.6 Pea protein isolate (NUTRALYS® F85M) 0 0 49 48 Wheat starch 20 19.6 20 19.6 Pea internal fibers (PEA FIBERI50M) 10 9.8 10 9.8 Sodium bicarbonate 0 2 0 2 Extrusion parameters Powder flow rate (in kg / h) 25 25 25 25 Water flow rate (in kg / h) 7 10 7.5 9 .8 Humidity PM (%) 7.17 7.58 7.59 7.63 Water % 27.5 34 28.9 33.6 Screw speed (in rpm) 900 900 900 900 Torque (%) 16 13 17 15 Pressure (bar) 18 23 24 17 Specific Energy (in Wh / kg) 120 120 120 97 Knife rotation speed (in rpm) 1500 1500 1500 1500 Textured protein analysis Dry matter (in %) 93.7 92.4 94 94 Density (in g / L) 180 120 150 140 Firmness according to Test A 150 750 440 228 Fibration (visual assessment) ___ +++ + -

[0221] This example demonstrates that the effect of adding sodium bicarbonate is indeed a synergy with wheat gluten proteins.

[0222] Example 3: Chicken breasts including the textured composition according to the present invention

[0223] In the following, the textured composition is abbreviated as “TVP” for “textured vegetable proteins”.

[0224] The following ingredients are used:

[0225] [Tables3] Ingredients Source % TVP hydrated (mix 1) TVP 26.50 Water 72.48 Lactic acid 90% Riedel-De-Hâen 1.02 Total 100 Methylcellulose emulsion (mix 2) Water 1 62.0 Water 2 6.0 Methylcellulose Dow 6.0 Sunflower oil 26.0 Total 100 Chicken breast analogue TVP hydrated (mix 1) 59.14 Methylcellulose emulsion (mix 2) 38.76 PREGEFLO® L100G-EXP Arugula 1.00 Sodium chloride 0.10 Chicken flavor powder 1.00 Total 100

[0226] The manufacturing recipe is as follows:

[0227] Production of methylcellulose emulsion Mixture 2 (2000g'): - Dispersion of methylcellulose in sunflower oil in a beaker using a spatula, - Add the quantity Water 1 in a Kenwood bowl with the methylcellulose / oil dispersion, mix for 30 seconds at maximum speed using the K paddle. Fold the emulsion present on the edges of the bowl towards the center with a spatula, - Add 2 litres of water to the Kenwood bowl, then stir at maximum speed for 30 seconds with the paddle. Fold the emulsion present on the edges of the bowl towards the centre with a spatula. - Mix for 60 seconds at maximum speed - Store the emulsion for at least 15 minutes in the refrigerator before use

[0228] Production of hydrated TVP: - Place the quantity of water and TVP in a Kenwood bowl, then mix for 15 minutes at speed 4 with the K paddle. As TVP, either a TVP according to the invention (Test 3 in Table 2) or NUTRALYS® TP-C (pea-based TVP produced and marketed by the company Roquette Frères) will be used.

[0229] Production of 1500g of chicken scale analogue: - Place in a Kenwood bowl mix 1 (hydrated TVP), mix 2 (methylcellulose emulsion) and the other remaining powders (PREGEFLO® L100 EXP starch, sodium chloride and chicken flavoring), - Mix at speed 1 for 4 minutes with the K paddle, - After 2 minutes of mixing, fold the resulting dough present on the edges of the bowl towards the center with a spatula, - Fill 2 square stainless steel containers measuring 20cm*20cm*1cm with this quantity, - Place a sheet of baking paper on top of the dough to limit its swelling during cooking, - Cook in a Rational® steam oven for 10 minutes at 180°C under 50% humidity, - Cut the cooked dough into 9 squares using a knife, - Then immediately vacuum-pack and freeze

[0230] The chicken analogue is reheated in a steam oven for 5 min at 180°C before analysis and consumption.

[0231] [Fig.3] shows photographs of the chicken breast analogues obtained. The two photos on the left show the chicken breast analogue obtained with NUTRALYS® TP-C (top surface, bottom photo after cutting and manual opening), the two photos on the right show the one obtained with TVP according to Test 3 of Example 1.

[0232] A panel is carried out with 10 people. They consume the two analogues and compare them using the following descriptors: firmness, juiciness, elasticity and fibrosity.

[0233] [Fig.4] shows the results obtained by a graph. It can be seen that while NUTRALYS® TP-C allows the net achievement of firmness, the TVP of the present invention allows the perception of more juiciness and more fibrosity. The TVP according to the present invention can be easily combined for example with TP-C to adjust firmness, juiciness and fibrosity.

Claims

Claims

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

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

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

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

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

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

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

8. Composition according to any one of claims 1 to 7, characterized in that it comprises between 65% and 75% of wheat gluten proteins, between 1% and 3% of sodium bicarbonate, between 15% and 25% of wheat starch and between 5% and 15% of pea vegetable fibers, % expressed as dry weight on total weight of the composition.

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

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

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

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

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

14. Process according to any one of claims 10 to 13, characterized in that the dry mixture of step 1 comprises between 7.5% and 12.5% of vegetable fibers, preferably pea vegetable fibers, % by dry weight on dry weight of mixture.

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

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

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

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

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

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

Images