Textured legume proteins with high water retention capacity

Abstract

This application relates to a textured vegetable protein with improved water retention capacity, allowing it to retain between 750% and 1000% of its weight in water, as well as its intended use. This application also relates to a method for manufacturing such a textured vegetable protein.

Description

Title of the invention: Textured legume proteins with high water retention capacity Previous art

[0001] The present invention relates to a specific composition of textured vegetable proteins, as well as to its manufacturing process and its use.

[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 40% 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, such as beef steaks or chicken nuggets. When this amount of water is less than 40% 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 scope of the present invention lies precisely in "dry" cooking-extrusion.

[0004] 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.

[0005] 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.

[0006] 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.

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

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

[0009] One particular reason lies in the necessary rehydration of textured vegetable proteins before use.

[0010] Indeed, since these are dry, it is necessary to rehydrate them in order to be able to shape them and mix them intimately with the other constituents of the formulation to obtain a satisfactory final result.

[0011] To achieve this, dry textured pea proteins are brought into contact with an aqueous solution. Unfortunately, the amount of water absorbed for rehydration is not sufficiently efficient and, without further human intervention, it is only about 50% of the amount required for the subsequent formulation steps.

[0012] Therefore, an additional step known as "shredding" or "cuterage" is commonly performed, consisting of chopping the rehydrated textured fibers. The fibers thus obtained are then brought back into contact with an aqueous solution and, as a result of the chopping, are able to reabsorb the necessary amount of water.

[0013] This step is complicated because improper chopping can damage textured vegetable proteins. Furthermore, it is an additional preparation step that complicates implementation.

[0014] Furthermore, despite this shredding which improves the amount of absorbable water, the water content remains limited. The article “Effect of structural characteristics on functional properties of textured vegetable proteins” (Van Esbroeck et al., Food Hydrocolloids 149 (2024) 109529) presents the capacities and performance of thirteen of these textured vegetable proteins. Table 4 reveals that the maximum Water Absorption Capacity (WAC) is 709%. While this value is significantly higher than that of the other 12 textured vegetable proteins, it would still be worthwhile to increase this value.

[0015] However, increased water absorption could also degrade the firmness of such textured vegetable proteins as well as the handling of the dough balls obtained with them in order to simulate meat.

[0016] It is to the applicant's credit that the above problems have been solved and that a new textured vegetable protein, obtained by dry cooking-extrusion, has increased water absorption, while maintaining firmness and workability during use, giving excellent results in meat and fish analogue applications.

[0017] This invention will be better understood in the following chapter, which aims to provide a general description thereof. Description of the figures Fig. 1

[0018] [Fig.1] is a photo of a slice of plant-based charcuterie made with the textured vegetable protein of example 1 according to the invention. Fig. 2

[0019] [Fig.2] is a photo of a slice of plant-based charcuterie made with the textured vegetable protein of example 2 outside the invention. General description

[0020] The present application is embodied firstly in a textured vegetable protein whose water retention capacity is between 720% g / g and 1000% g / g, 750% g / g and 1000% g / g, preferably between 800% g / g and 950% g / g, even more preferably between 850% g / g and 900% g / g.

[0021] The present application is secondly embodied in a process for producing a textured vegetable protein according to the present application, the process being characterized in that it comprises the following steps: 1) Supply of a mixture comprising one or more materials rich in vegetable protein and one or more materials rich in vegetable fiber having a dry weight ratio of materials rich in vegetable protein / materials rich in vegetable fiber of between 70 / 30 and 95 / 5, preferably between 80 / 20 and 90 / 10, even more preferably between 85 / 15 and 90 / 10; 2) Extrusion of the mixture obtained in step 1 with water, the water / powder mass ratio during extrusion being between 5% and 40%, preferably between 10% and 35%, even more preferably between 15% and 30%, even more preferably between 20% and 25% and the apparent diameter of the die is between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, preferably between 4.5 mm and 5.5 mm; 3) Particle size reduction of the textured vegetable protein obtained at the end of step 2; 4) Drying of the textured vegetable protein obtained at the end of step 3. Detailed description

[0022] The present application relates firstly to a textured vegetable protein having a water retention capacity of between 720% g / g and 1000% g / g, between 750% g / g and 1000% g / g, preferably between 800% g / g and 950% g / g, even more preferably between 850% g / g and 900% g / g. To clarify this aspect, the water retention capacity of the textured vegetable protein according to this application may therefore be 720% g / g, 730% g / g, 740% g / g, 750% g / g, 760% g / g, 770% g / g, 780% g / g, 790% g / g, 800% g / g, 810% g / g, 820% g / g, 830% g / g, 840% g / g, 850% g / g, 860% g / g, 870% g / g, 880% g / g, 890% g / g, 900% g / g, 910% g / g, 920% g / g, 930% g / g, 940% g / g, 950% g / g, 960% g / g, 970% g / g, 980% g / g, 990% g / g, 1000% g / g as well as all the ranges that can be obtained with two of these values ​​as lower and upper bounds.

[0023] In this application, "textured vegetable protein" means a composition comprising vegetable proteins that have been subjected to a physical and / or chemical process to modify those proteins to give them a specific ordered structure. In the context of this application, the texturization of the vegetable proteins aims to give them the appearance of fibers such as those found in animal meats. Textured vegetable protein is also known as "TVP."

[0024] Preferably, the texturization of plant proteins is carried out by dry texturization, preferably extrusion. In this application, "dry texturization" means a texturization process, particularly by cook-extrusion, 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 in the process, preferably between 1% and 40%.Typically, as detailed below, the textured vegetable protein of this application is preferably prepared by cook-extrusion by introducing a powder and water into an extruder, said powder containing proteins, and in this context the expression "textured by dry process" means that the weight of water introduced into the extruder represents less than 40% of the total weight of the ingredients used in the process, preferably between 1% and 40% of the total weight of water and powder introduced into the extruder, preferably still between 5% and 35% of the total weight of water and powder introduced into the extruder.To clarify this aspect, the weight of water introduced into the extruder can represent 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 the ranges obtained with these values ​​as upper and lower bounds. Other texturing techniques such as 3D printing, electro-spinning, freezing, or so-called "shear-cell" technology, even if not preferred, may benefit from the lessons learned from this application.

[0025] The term “vegetable protein” should be understood as any extract, composition, or product containing proteins from plant sources. For the sake of clarity, proteins derived from eggs, milk, or animals are excluded from this designation, while proteins derived from plants or algae are included. In a preferred embodiment, vegetable protein is characterized as a protein extracted from legumes or cereals. Furthermore, due to the origin plant and the process of extracting the proteins thus obtained, these may de facto include other constituents, otherwise known as impurities, from this same plant source.

[0026] In this application, "water retention capacity" means the amount of water at room temperature that textured vegetable protein is capable of absorbing in 30 minutes, expressed as a percentage of water absorbed per unit of textured vegetable protein. For example, if one gram of textured vegetable protein absorbs 2 grams of water, the water retention capacity would be 200% g / g.

[0027] As will be demonstrated in the remainder of this application, the textured vegetable protein according to the present application is capable of absorbing much larger quantities of water than textured vegetable proteins of the prior art, which makes it possible to propose a novel technical solution for the person skilled in the art.

[0028] The water retention capacity of the textured vegetable protein according to this application is preferably measured using test A, the protocol of which is described below: a. Weigh 40 g 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 contact for 30 minutes, stirring every 10 minutes with a spoon; d. Separate residual water and sample using a sieve that allows separation of the sample and residual water, allowing it to drain for 5 minutes; e. Weigh the final weight P (in grams) of the rehydrated sample.

[0029] The calculation of the Water Retention Capacity according to Test A, expressed in grams of water per gram of protein analyzed is as follows: Water Retention Capacity = ((P - 40) / 40) *100.

[0030] Preferably, the textured vegetable protein according to the present application is characterized in that the vegetable protein is derived from legumes, preferably from peas, broad beans or a mixture of peas and broad beans, even more preferably from peas.

[0031] The term “legumes” is considered here to refer to the family of dicotyledonous plants in the order Fabales, and more specifically the family Fabaceae or Leguminosae. This 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.

[0032] 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 to which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0033] The term “pea” includes varieties of pea belonging to the genus Pisum and more particularly to the species sativum and aestivum. These mutant varieties include 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., 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).

[0034] 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 the Minor and Major varieties. In the present application, both wild varieties and those obtained through genetic engineering or varietal selection are excellent sources of fava bean protein.

[0035] The vegetable protein is preferably extracted from legumes, in particular peas or broad beans, as well as a mixture of pea and broad bean proteins. Other proteins such as oat, mung bean, potato, maize, wheat gluten, or chickpea proteins may also be used. A person skilled in the art will be able to make any necessary adaptations.

[0036] In the case of a mixture of pea and broad bean proteins, the respective mass percentages may be 5% / 95%; 10% / 90%; 15% / 85%; 20% / 80%; 25% / 75%; 30% / 70%; 35% / 65%; 40% / 60%; 45% / 55%; 50% / 50%; 55% / 45%; 60% / 40%; 65% / 35%; 70% / 30%; 75% / 25%; 80% / 20%; 85% / 15%; 90% / 10%; 95% / 5%.

[0037] Preferably, the textured vegetable protein according to the present application is characterized in that its particle size is defined by a mass percentage of particles between 2 mm and 5 mm between 30.0% and 100.0%, preferably between 40.0% and 70.0%.

[0038] The mass percentage of the particles of the textured vegetable protein characterized in that its particle size is defined by a mass percentage of particles between 2 mm and 5 mm between 30.0% and 100.0%, preferably between 40.0% and 70.0%, may therefore be 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%, 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% or 100% as well as all the ranges that can be obtained with two of these values ​​as lower and upper bounds.

[0039] The particle size of the textured vegetable protein according to the present application is preferably measured by sieving, for example according to Test B, the protocol of which is indicated below. A system of stacked sieves is used on a machine that agitates the sieves, causing the particles to pass through the mesh. A particularly suitable commercial model is the Analysette 3 Electromagnetic Laboratory Sieve, marketed by FRITSCH. The different sieves used are as follows: 1mm, 2mm, 5mm, 10mm. - 100g of product (weight X) is introduced at the top and the apparatus is put into vibration mode for 3 min. This time can be modified, as long as it is ensured that the particle size separation is complete. - After stopping, the weight of each fraction accumulated on each sieve is weighed; this is called the "refuse" of the sieve. These are the particles that did not pass through the mesh because they were too large. - The calculation is as follows: Mass percentage of particles larger than 10 mm = (weight of 10 mm particles / weight of particles X) * 100 Mass percentage of particles between 5 and 10 mm = (weight of 5 mm particles / Weight X) * 100 Mass percentage of particles between 2 and 5 mm = (weight of 2 mm particles / Weight X) * 100 Mass percentage of particles between 1 and 2 mm = (weight of 1 mm particles / Weight X) * 100 Mass percentage of particles smaller than 1 mm = (final rejection weight / Weight X) * 100

[0040] There are different types of shapes and sizes of textured vegetable proteins, such as minced, flakes, chunks, or strips. The textured vegetable protein according to this application is to be classified in the minced category. The textured vegetable protein according to this application, preferably characterized in that its particle size is defined by a mass percentage of particles between 2 mm and 5 mm of between 30.0% and 100.0%, preferably between 40.0% and 70.0%, is to be classified in the minced category. For a textured vegetable protein Of this type, it is all the more surprising and advantageous to possess such a high water retention capacity.

[0041] Preferably, the textured vegetable protein according to the present application is characterized in that its density is between 40 g / L and 100 g / L, preferably between 45 g / L and 80 g / L, even more preferably between 50 g / L and 60 g / L.

[0042] Any suitable protocol known to a person skilled in the art may be used to measure the density of the vegetable protein. Preferably, Test C described below will be used: a. Tare of a 2-litre graduated cylinder; b. Filling the test tube with the product to be analyzed. Preferably, it can be ensured that the product fills the volume of 2 litres by gently tapping 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 the density: density = (P / 2).

[0043] To clarify this aspect, the density of the textured vegetable protein expressed in grams per liter may be 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 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 the ranges obtained with these values ​​as upper and lower bounds.

[0044] Preferably, the textured vegetable protein according to the present application is characterized by a color expressed according to the CIELAB color space by an L* component between 74 and 82, an a* component between 4 and 5 and a b* component between 20 and 26.

[0045] In this application, the term "CIELAB color space" refers to the methodology for measuring the color of a product. This color space uses a coordinate system of opposite colors based on the research of Ewald Hering (1878). Whiteness or brightness is characterized by a component called L*. Redness or greenness is expressed by the value of a component called a*, which is positive for red and negative for green. Yellowing or blueness is represented by a component called b*, which is positive for yellow and negative for blue.

[0046] Preferably, the textured vegetable protein according to the present application is characterized in that its protein content is between 60.0% and 90.0% by weight on a dry basis, preferably between 65.0% and 80.0% by weight on a dry basis, even more preferably between 70.0% and 75.0% by weight on a dry basis.

[0047] To analyze this protein content, any method well known to those skilled in the art can be used. Preferably, the total nitrogen content in the dry matter of the textured vegetable protein is determined, typically using the Kjeldahl method, and this amount is multiplied by a factor of 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. Such a protocol is described, for example, in "Codex Guidelines on Nutrition Labelling CAC / GL 2-19851", in "EU Regulation 1169 / 2011", or in ISO 16634-1-2008.

[0048] To clarify this aspect, the protein content of the textured vegetable protein can 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% by dry weight, as well as all the ranges obtained with these values ​​as upper and lower bounds.

[0049] The present application relates secondly to a process for producing a textured vegetable protein according to the invention, the process being characterized in that it comprises the following steps: 1) Supply of a mixture of powders comprising one or more substances rich in vegetable proteins and one or more substances rich in vegetable fibers having a dry weight ratio of substances rich in vegetable proteins / substances rich in vegetable fibers of between 70 / 30 and 95 / 5, preferably between 80 / 20 and 90 / 10, even more preferably between 85 / 15 and 90 / 10; 2) Extrusion of the mixture obtained in step 1 with water, the mass ratio of water / powder mixture during extrusion being between 5% and 40%, preferably between 10% and 35%, even more preferably between 15% and 30%, even more preferably between 20% and 25%, and the diameter of the die is between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, preferably between 4.5 mm and 5.5 mm; 3) Particle size reduction of the textured vegetable protein obtained at the end of step 2; 4) Drying of the textured vegetable protein obtained at the end of step 3.

[0050] The first step of the process according to the present application consists of supplying a mixture comprising one or more plant protein-rich materials and one or more plant fiber-rich materials having a dry weight ratio of plant protein-rich materials / plant fiber-rich materials of between 70 / 30 and 95 / 5, preferably between 80 / 20 and 90 / 10, even more preferably between 85 / 15 and 90 / 10.

[0051] By "materials rich in vegetable protein" is meant all materials or compositions comprising at least 25% protein, in particular all powders, Solutions, flocs containing at least 25% protein. Examples include, but are not limited to, flours, concentrates, isolates, and seeds.

[0052] Preferably, the production process according to the present application is characterized in that the vegetable protein of step 1 is derived from legumes, preferably from peas, broad beans or a mixture of peas and broad beans, even more preferably from peas.

[0053] The use of pea protein-rich materials alone is particularly preferred. However, the use of broad bean protein-rich materials alone or a broad bean / pea mixture is also possible. The use of oat protein-rich materials alone or an oat / pea mixture, as well as the use of rice protein-rich materials alone or a rice / pea mixture, and the use of lupin protein-rich materials alone or a lupin / pea mixture, is also possible.

[0054] In a particular embodiment, the vegetable protein-rich material(s) used in the invention do not include soy protein-rich materials. In this embodiment, soy protein-rich materials are therefore excluded from the invention. Thus, in this embodiment, when the vegetable protein-rich material(s) is a legume protein-rich material, it is not a soy protein-rich material.

[0055] Preferably, the production process according to the present application is characterized in that the vegetable protein is a pea isolate.

[0056] In this application, "isolate" means a material rich in vegetable proteins with a protein content expressed in grams of protein per 100 grams of dry matter between 71% and 100%, preferably between 80% and 90%. The protein content expressed in grams of protein per 100 grams of dry matter can therefore be 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% as well as all the ranges that can be obtained using these values ​​as lower and upper bounds.

[0057] The use of concentrate or even vegetable protein flour is possible but not preferred.

[0058] For the purposes of this invention, "concentrate" means any material rich in vegetable proteins whose protein content, expressed in grams of protein per 100 grams of dry matter, is between 40% and 70%, preferably between 45% and 65%, and even more preferably between 50% and 60%. The protein content, expressed in grams of protein per 100 grams of dry matter, can therefore be 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70% as well as all the ranges that can be obtained using these values ​​as lower and upper bounds.

[0059] Preferably, the vegetable protein-rich material(s) used for step 1 have a solubility at 20°C and pH 7 of between 30% and 100%.

[0060] The solubilities of plant protein-rich materials are measured using the following Test E:

[0061] 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 plant 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.

[0062] 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:

[0063] [Math.l] (ml — m2) x (200 + P) % solubility =---------------------- x 100 Fl XP Or : 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.

[0064] Obtaining materials rich in vegetable protein, particularly from peas or broad beans, with a solubility in water at 20°C and pH 7 of between 30% and 70% is easily accomplished using conventional methods well known to those skilled in the art. Examples include the methods described in the applicant's patent applications EP1909593 and FR2018052261. It is indeed common practice to obtain a protein-rich material from peas or broad beans with a solubility in water at pH 7 of 30% or greater. The basic principle of these methods is to suspend pea flour in water by wet or dry milling, remove insoluble parts such as starch and internal fibers by centrifugation, and then precipitate. isoelectric of the protein of interest) is now classic and very easily offers a suitable protein-rich material.

[0065] Even more preferably, the plant protein-rich material(s) used for step 1 are in powder form with 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. This particle size measurement is performed using a MALVERN 3000 dry-phase laser particle size analyzer (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 outputs the Particle Size Distribution (PSD) as well as the Dmode, D10, D50, and D90. Dmode is well known to those in the trade and consists of the average size of the largest number of particle populations.

[0066] 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.

[0067] It is possible to supplement the plant protein-rich material(s) used in step 1 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.

[0068] Preferably, the production process according to the present application is characterized in that the material or materials rich in vegetable fibers used in step 1 are derived from legumes, preferably from peas or broad beans and their mixture.

[0069] In this application, the terms "materials rich in vegetable fiber" or "materials rich in legume fiber" refer to any composition containing polysaccharides that are poorly or not digestible by the human digestive system, extracted from plants and / or legumes. Such fiber-rich materials are extracted by any process well known to those skilled in the art. Preferably, the production process according to this application is characterized in that the legume fiber in step 1 is derived from peas, broad beans, or potatoes, and more preferably from peas.

[0070] Preferably, the material(s) rich in vegetable fiber are pea fiber-rich materials. These are extracted 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 fraction of material rich in legume fiber. Such a process is described in patent application EP2950662.

[0071] Preferably, the production process according to the present application is characterized in that the legume fiber thus prepared contains between 40% and 60% polymers composed of cellulose, hemicellulose, and pectin, preferably between 45% and 55%, as well as between 25% and 45% pea starch, preferably between 30% and 40%. A commercial example of such a material rich in pea fiber is, for example, Roquette's Pea Fiber I50M.

[0072] The mixture prepared in step 1 can be made by blending said protein- and fiber-rich materials in powder form. The resulting mixture may consist essentially of protein and fiber, particularly legumes. The term "consisting essentially" means that the mixture may contain impurities related to the protein and fiber manufacturing process, such as traces of starch. The mixture consists of obtaining a dry blend of the various components required in step 2.

[0073] The mixing in step 1 can be carried out upstream using a dry mixer or directly into 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. A pretreatment can be applied, such as heating with steam and / or premixing in a dedicated tank that subsequently feeds the extruder.

[0074] In an alternative method, the mixture from step 1 is obtained naturally by turbo-separation of a legume flour. The legume seeds are cleaned, their outer fibers removed, and ground into flour. The flour is then turbo-separated, which involves applying an upward airflow to separate the different particles according to their density. This 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.

[0075] The dry mass ratio between vegetable protein and fiber is advantageously between 70 / 30 and 95 / 5, preferably between 80 / 20 and 90 / 10, and even more preferably between 85 / 15 and 90 / 10. In this application, "dry mass ratio" means the relative percentages of protein in dry matter. plant-based proteins and plant fibers. For example, a mixture containing 90.0 grams of plant protein with a dry matter content of 90% and 10.0 grams of plant fiber with a dry matter content of 90% will have a dry mass ratio of 90 / 10, meaning that 90% of the dry matter comes from the plant protein and the remaining 10% from the plant fiber. To clarify this aspect, the dry mass ratio between plant protein and plant fiber can be 70 / 30, 72 / 28, 75 / 25, 77 / 23, 80 / 20, 82 / 18, 85 / 15, 87 / 13, 90 / 10, 95 / 5, as well as all the ranges that can be obtained by using two of these ratios as upper and lower bounds.

[0076] Step 2 consists of extruding the mixture obtained in step 1 with water, the water / powder mass ratio during extrusion being between 5% and 40%, preferably between 10% and 35%, even more preferably between 15% and 30%, even more preferably between 20% and 25% and the apparent diameter of the die is between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, even more preferably between 4.5 mm and 5.5 mm.

[0077] In step 2, this mixture will then be textured, meaning that the proteins and plant fibers will undergo thermal destructuring and reorganization to form fibers, a continuous elongation in more or less parallel straight lines, simulating the fibers found in meat. Any process well known to those skilled in the art will be suitable, particularly extrusion.

[0078] 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 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.

[0079] Step 2 must be carried out with a water / mixture mass ratio before cooking of between 5% and 40%, preferably between 10% and 35%, even more preferably between 15% and 30%, and even more preferably between 20% and 25%. This ratio is obtained by dividing the quantity of water by the quantity of raw mixture and multiplying by 100. To illustrate this point with an example, an extrusion of 20 kg / hour of powder mixture with 5 kg / hour of water injection results in a water / mixture mass ratio before cooking of (5 / 20) x 100 = 25%. Preferably, water is injected at the conveying zone, following the mixing introduction zone and before the kneading zone.

[0080] Any so-called potable water is suitable for this purpose. "Potable water" means 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 pS / cm, preferably between 400 and 600 pS / cm. More preferably in the present invention, this potable water is understood to have a sulfate content of less than 250 mg / L, a chloride content of less than 200 mg / L, a potassium content of less than 12 mg / L, a pH 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, potable water must not contain less than 60 mg / L of calcium or 36 mg / L of magnesium. This definition includes drinking water, decarbonated water, and demineralized water.

[0081] Without being bound by any theory, it is well known to those in the extrusion cooking industry that this water / mixture mass ratio is what will allow the required density to be obtained. The values ​​of this ratio, expressed as a percentage, will therefore potentially be 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, 40, as well as all the ranges that can be obtained by using two of these ratios as lower and upper bounds.

[0082] Step 2 is to be carried out with a die having an orifice diameter between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, and even more preferably between 4.5 mm and 5.5 mm. Preferably, the die is equipped with a single orifice having a diameter between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, and even more preferably between 4.5 mm and 5.5 mm.

[0083] In this application, "die" means the orifice or orifices located at the end end of the extruder and through which the mixture exits said extruder.

[0084] To specify this aspect, the diameter of the die expressed in millimeters may be 3.5; 3.6; 3.7; 3.8; 3.9; 4.0; 4.1; 4.2; 4.3; 4.4; 4.5; 4.6; 4.7; 4.8; 4.9; 5.0; 5.1; 5.2; 5.3; 5.4; 5.5; 5.6; 5.7; 5.8; 5.9; 6.0; 6.1; 6.2; 6.3; 6.4; 6.5 mm as well as all the ranges that can be obtained by using two values ​​as upper and lower bounds.

[0085] Preferably, the flow rate of the powder and water mixture in the extruder is between 400 and 600 kg / h, preferably between 450 kg / h and 550 kg / h. This flow rate is calculated by adding the quantity of mixture and the quantity of water introduced into the extruder per hour. To clarify this aspect, the flow rates of the powder and water mixture are given below. The water in the extruder expressed in kg / h may be 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, 500, 510, 520, 530, 540, 550, 560, 570, 580, 590, 600, as well as all the ranges that can be obtained with two of these values ​​as lower and upper limits.

[0086] Preferably, the flow rate of the powder and water mixture at the outlet of the die, the diameter of which is between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, even more preferably between 4.5 mm and 5.5 mm, is between 10 kg / h / mm2 and 65 kg / h / mm2, preferably between 15 kg / h / mm2 and 35 kg / h / mm2, even more preferably between 20 kg / h / mm2 and 30 kg / h / mm2. To clarify this aspect, the flow rates of the powder and water mixture at the outlet of the die, expressed in kg / h / mm2, could be 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, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, 65, as well as all the ranges that can be obtained with two of these values ​​as lower and upper bounds.

[0087] Preferably the supply chain will have a circular profile.

[0088] If the profile is not circular, the diameter is understood to be the largest distance between the outer edges of the die.

[0089] The length / diameter ratio of the extruder 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.

[0090] Preferably, step 2 of the process according to the present application is characterized in that the extrusion of step 2 is carried out in a twin-screw extruder whose screw profile is configured with a succession of between 84 and 86% conveying elements, between 1 and 5% kneading elements, and between 9 and 13% reverse pitch elements.

[0091] Preferably, the conveying, kneading and reverse step elements are heated with a temperature between 20°C and 80°C.

[0092] Preferably, the production process according to the present application is characterized in that the extrusion of step 2 is carried out in a twin-screw extruder whose screw profile is configured with conveying elements placed at the very beginning of the screw with a temperature set between 20°C and 30°C, preferably 25°C, then kneading elements with a temperature set between 50°C and 70°C, preferably between 55°C and 65°C, and reverse pitch elements with temperatures between 60°C and 80°C, preferably 70°C.

[0093] The different elements of the screw are the conveying elements designed to convey the product into the extruder without altering the product, the kneading elements aimed at mixing the product and reverse pitch elements aimed at applying a force to the product to make it advance in the opposite direction and thus cause mixing and shearing.

[0094] Preferably, the extruder screw is rotated between 800 and 1200 rpm, preferably between 900 and 1100 rpm.

[0095] Even more preferably, the pressure at the extruder outlet is in a range between 40 and 70 bars, preferably between 45 and 55 bars.

[0096] Even more preferably, the torque generated by the extrusion is between 40 and 50.

[0097] Step 2 may include an optional cutting of the extruded composition at the extruder outlet using a knife. At the extruder outlet, the extruded composition can therefore preferably be cut using a knife with a rotational speed preferably between 2500 and 3500 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 outlet.

[0098] The knife is positioned flush with the extruder outlet, preferably at a distance of 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 person skilled in the art will adjust this distance by bringing the knife and die into contact, then very slightly shifting the die.

[0099] Step 3 of the process according to the present application consists of a particle size reduction of the textured vegetable protein obtained at the end of step 2.

[0100] Preferably, step 3 of the production process according to the present application is characterized in that the particle size reduction is obtained using a continuous slicer-type mill.

[0101] The term "continuous slicer-type mill" refers to a continuous mill that allows for the clean cutting or fragmentation of a product by slicing. The extrudate is thus fed through a mill equipped with a cutting head carrying fixed blades that rotate around an axis. Preferably, the production process according to this application is characterized in that the grinding in step 3 is carried out with a continuous slicer-type mill whose cutting head is characterized by rectangular orifices measuring 7 mm by 10 mm. A commercial example is the Comitrol 2100 mill from Urschel®.

[0102] Preferably, the grinder is parameterized to obtain as output a textured vegetable protein whose particle size is defined by a mass percentage of particles between 2 mm and 5 mm between 30.0% and 100.0%, preferably between 40.0% and 70.0%.

[0103] Step 4 of the process according to the invention is an optional drying of the textured vegetable protein obtained at the end of step 3.

[0104] 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.

[0105] Preferably, the drying will be carried out to obtain a textured vegetable protein having a dry matter content of between 90% and 100%, preferably between 92% and 95%, % expressed as a percentage of the total weight of the composition.

[0106] In one aspect, the invention relates to a composition that can be obtained by the process as defined in the second aspect of the invention.

[0107] In a third aspect, the present invention relates to the use of textured vegetable protein according to the first aspect of the invention, or textured vegetable protein produced according to the process of the second aspect of the invention, in food, nutraceutical, animal feed, pharmaceutical, or cosmetic compositions. In a further more specific application, the present invention relates to the use of textured vegetable protein, characterized in that the textured vegetable protein is used to simulate animal meats or to be included in bakery, pastry, or cereal products.

[0108] Food composition means any food composition, whether intended for human or animal consumption, typically in the group of confectionery compositions (e.g. chocolate, caramel, gummy candies), bakery and pastry products (e.g. bread, brioches, muffins), meat and fish (e.g. sausages, minced steaks, fish, 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).

[0109] The textured vegetable protein according to the first aspect of the invention or produced according to the process 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.

[0110] A particular application relates to the use for the manufacture of meat analogue, in particular chicken breast.

[0111] Said textured vegetable protein can also be used to manufacture an analogue of minced meat, hamburger steak, meat for tacos and pitta, chicken nuggets.

[0112] In one embodiment, the present invention relates to the use of textured vegetable protein according to the first aspect of the invention or produced according to the process of the second aspect of the invention in the field of baking and pastry making.

[0113] 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.

[0114] 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.

[0115] The textured vegetable protein according to the first aspect of the invention or produced according to the process of the second aspect of the invention will be of particular interest for making inclusions in confectionery products such as fat filings, chocolates, so as to also provide protein structure as well as a crispy character.

[0116] The textured vegetable protein according to the first aspect of the invention or produced according to the process of the second aspect will be of particular interest for making inclusions in alternative products to dairy products such as cheeses, yogurts, ice creams and drinks.

[0117] The invention will be better understood upon reading the non-limiting examples below. Examples

[0118] Example 1: Production of a plant protein according to the invention

[0119] A powder mixture is produced consisting of 87.5% of NUTRALYS® F85M from the company ROQUETTE and 12.5% ​​of pea fiber I50M.

[0120] This mixture is introduced by gravity into a ZSK54MV extruder from the company COPERION.

[0121] The mixture is introduced into the extruder using a hopper with a regulated flow rate of 450.0 kg / h. A quantity of 90.0 kg / h of water is then introduced downstream.

[0122] The extrusion screw, composed of 85% conveying elements, 3% kneading elements and 11% reverse pitch elements, is rotated at a speed of 1000 rpm.

[0123] The respective temperature of the zones with conveying, kneading and reverse step elements is 25°C, 60°C and 70°C.

[0124] The product is directed at the outlet to a die consisting of a 5mm cylindrical hole, from which it is expelled.

[0125] The textured protein is cut into pieces of approximately 1cm using a knife rotating at 3000 rpm.

[0126] The textured protein is then sent to a Comitrol 2100 equipped with a cutting head having rectangular orifices measuring 7mm by 10mm.

[0127] The textured and sliced ​​protein is then dried to 95% dry matter in a Geelen counterflow dryer - VOR141171.

[0128] The final protein obtained is named "TVP _ example 1 _ according to the invention"

[0129] Example 2: Production of a plant protein outside the scope of the invention using a process in which the diameter is smaller:

[0130] A powder mixture is produced consisting of 87.5% of NUTRALYS® F85M from the company ROQUETTE and 12.5% ​​of pea fiber I50M.

[0131] This mixture is introduced by gravity into a ZSK54MV extruder from the company COPERION.

[0132] The mixture is introduced with a regulated flow rate of 450.0 kg / h. A quantity of 90.0 kg / h of water is also introduced.

[0133] The extrusion screw, composed of 85% conveying elements, 3% kneading elements and 11% reverse pitch elements, is rotated at a speed of 1000 rpm.

[0134] The respective temperature of the conveying, kneading and reverse step elements is 25°C, 60°C and 70°C.

[0135] The product is directed at the outlet to a die consisting of a cylindrical hole of 3 mm, from which it is expelled.

[0136] The textured protein is cut into pieces of approximately 1 cm using a knife rotating at 3000 rpm.

[0137] The textured protein is then sent to a Comitrol 2100 equipped with a cutting head having rectangular orifices measuring 7mm by 10mm.

[0138] The textured and sliced ​​protein is then dried to 95% dry matter in a Geelen counterflow dryer - VOR141171.

[0139] The final protein obtained is named “TVP _ example 2”.

[0140] Example 3: Production of a plant protein outside the scope of the invention with a profile of warmer temperature:

[0141] A powder mixture is produced consisting of 87.5% of NUTRALYS® F85M from the company ROQUETTE and 12.5% ​​of pea fiber I50M.

[0142] This mixture is introduced by gravity into a ZSK54MV extruder from the company COPERION.

[0143] The mixture is introduced with a regulated flow rate of 450.0 kg / h. A quantity of 90.0 kg / h of water is also introduced.

[0144] The extrusion screw, composed of 85% conveying elements, 3% kneading elements and 11% reverse pitch elements, is rotated at a speed of 1000 rpm.

[0145] The respective temperature of the conveying, kneading and reverse step elements is 30°C, 80°C and 150°C.

[0146] The product is directed at the outlet to a die consisting of a 5mm cylindrical hole, from which it is expelled.

[0147] Textured protein is cut into approximately 1cm pieces using a knife rotating at 3000 rpm.

[0148] The textured protein is then sent to a Comitrol 2100 equipped with a cutting head having rectangular orifices measuring 7mm by 10mm.

[0149] The textured and sliced ​​protein is then dried to 95% dry matter in a Geelen counterflow dryer - VOR141171.

[0150] The final protein obtained is named “TVP _ example 3”

[0151] Example 4: Production of a plant protein not in accordance with the Invention _ with a die with a smaller diameter and a warmer temperature profile:

[0152] A powder mixture is produced consisting of 87.5% of NUTRALYS® F85M from the company ROQUETTE and 12.5% ​​of pea fiber I50M.

[0153] This mixture is introduced by gravity into a ZSK54MV extruder from the company COPERION.

[0154] The mixture is introduced with a regulated flow rate of 450.0 kg / h. A quantity of 90.0 kg / h of water is also introduced.

[0155] The extrusion screw, composed of 85% conveying elements, 3% kneading elements and 11% reverse pitch elements, is rotated at a speed of 1000 rpm.

[0156] The respective temperature of the conveying, kneading and reverse step elements is 30°C, 80°C and 150°C.

[0157] The product is directed at the outlet to a die consisting of a cylindrical hole of 3 mm, from which it is expelled.

[0158] Textured protein is cut into approximately 1cm pieces using knives rotating at 3000 rpm.

[0159] The textured protein is then sent to a Comitrol 2100 equipped with a cutting head having rectangular orifices measuring 7mm by 10mm.

[0160] The textured and sliced ​​protein is then dried to 95% dry matter in a Geelen counterflow dryer - VOR141171.

[0161] The final protein obtained is named “TVP _ example 4”

[0162] Example 5: Comparison of the performance of textured vegetable protein according to example 1 with examples 2 to 4 outside the invention and of commercial vegetable proteins:

[0163] Table 1 below summarizes the different analyses and performances of textured vegetable proteins obtained in Examples 1 to 4 and compares them with commercially available textured vegetable proteins.

[0164] [Tables 1] TVP_ example 1 TVP_ example 2 TVP_e example 3 TVP_e example 4 NUTRAL YS® TP 65M TEXTAP OIS 72 / 90 TRUPRO ® TEX 4000 MS (%) 92.6 90.9 91.1 91.0 91.4 92.9 95.0 Proteins (% in po ids on dry) 73.2 72.8 72.5 72.3 71.0 68.2 75.8 Particles between 2 and 5 mm (%) 53.0 67.6 69.1 55.4 81.0 58.0 57.0 Water retention capacity (% g / g) 910 540 570 600 480 460 440 Density (g / L) 54 70 65 77 230 170 250 Color L: 78.2 A: 4.6 B: 23.4 L: 78.7 A: 5.1 B: 23.7 Unmeasured L: 79.1 A: 4.5 B: 23.0 L: 75.0 A: 4.4 B: 27.6 Unmeasured L: 72.6 A: 5.5 B: 25.1

[0165] Example 6: Use of textured vegetable protein in a simplified minced steak recipe:

[0166] To make this recipe, the ingredients used are as follows:

[0167] [Tables2] Ingredients Quantity Hydrated Vegetable Protein Textured Vegetable Protein (TVP) 238.5 g Water for TVP rehydration 661.5 g Methylcellulose emulsion Sunflower oil 520.0 g Methylcellulose 120.0 g 1st quantity of water for methylcellulose rehydration 120.0 g 2nd quantity of water for methylcellulose rehydration 1240.0 g

[0168] The manufacturing process is as follows: - Production of methylcellulose emulsion a. Place the sunflower oil and methylcellulose in the bowl of a Kenwood® blender fitted with a K blade b. Scatter the mixture using a spatula c. Add the first quantity of water for rehydrating the methylcellulose to the bowl d. Shake for 30 seconds at maximum speed e. Using a spatula, push the water / methylcellulose mixture from the sides of the bowl down to the bottom. f. Add the second quantity of water to rehydrate the methylcellulose in the bowl g. Shake for 30 seconds at maximum speed h. Using a spatula, push the water / methylcellulose mixture from the sides of the bowl down to the bottom. i. Store the resulting emulsion in the refrigerator for 15 minutes - Production of hydrated vegetable protein (VVP) a. Place the TVP and water for TVP rehydration in the bowl of a Kenwood® blender b. Leave to hydrate for 30 minutes in the refrigerator, stirring every 10 minutes with a spatula. - Production of minced steak a. Place 600g of methylcellulose emulsion and 900g of hydrated TVP into the bowl of a Kenwood® blender fitted with a K blade b. Shake for 2 minutes at speed 1 c. Using a spatula, scrape the mixture from the sides of the bowl down to the bottom. d. Shake for 2 minutes at speed 1 e. Take 30 g of the mixture thus obtained and form balls by hand f. Place the balls of mixture into a mold to give them the shape of a hamburger patty g. Cook in a steam oven for 6 minutes at 180°C at 50% humidity. h. Place in a plastic bag, vacuum seal and freeze. i. Before use, reheat in a steam oven for 15 minutes at 180°C, turning the steak halfway through cooking.

[0169] A texture analysis is performed on the minced steaks after thawing using a TA.XT plus texture analyzer with the following analysis parameters: - The knife fitted to the machine is reference P / 0.5S - The analysis parameters are: a. Knife speed before testing: 1 mm / sec b. Knife speed during test: 1 mm / sec c. Knife speed after testing: 10 mm / sec d. Deformation: 50% - The value obtained, called “Firmness after thawing”, is indicated in grams

[0170] . A texture analysis is performed on the minced steaks after cooking using of a TA.XT plus texture analyzer whose analysis parameters are as follows: - The knife fitted to the machine is reference TA-045 - The analysis parameters are: a. Knife speed before testing: 2 mm / sec b. Knife speed during test: 10 mm / sec c. Knife speed after testing: 10 mm / sec d. Deformation: 75% - The value obtained is called “Firmness after cooking” and is indicated in grams

[0171] The results are summarized in the following table:

[0172] [Tables3] TVP_ example 1 (according to invention) TVP_ example 2 TVP_ example 3 TVP_ example 4 Firmness after thawing (e ng) 117 90 89 85 Firmness after cooking (e g) 496 495 484 509 General observations during the production of minced steak Little water release during the manufacturing phase More significant water release More significant water release More significant water release

[0173] Example 7: Use of textured vegetable protein in a simplified recipe for plant-based deli slices:

[0174] To make this recipe, the ingredients used are as follows:

[0175] [Tables4] Ingredients Quantity (in %) Methylcellulose 0.80 Sunflower oil 12.00 Textured vegetable protein (TVP) 10.16 Water 54.00 Vital wheat gluten (VITEN®) 6.00 Waxy corn starch (N-200) 6.34 Insoluble pea fiber (I50M) 5.00 Table salt 1.00 Native pea starch (N-735) 4.00 Chicken flavor 0.70

[0176] The manufacturing process is as follows: - Place the TVP and water in the bowl of a STEPHAN UMC12 blender - Leave to hydrate for 5 minutes - Add the methylcellulose and sunflower oil to the bowl - Mix for 2 minutes at 5°C under vacuum (-0.9 bar) and with agitation at 3000 rpm Add all the remaining ingredients - Mix for 5 minutes at 5°C under vacuum (-0.9 bar) and with agitation at 3000 rpm - Insert the resulting mixture into sausage-shaped casings - Cook in a steam oven at 100°C for 4 hours at 75% humidity - Store in the refrigerator at 4°C for 24 hours - Slice the product.

[0177] Fig. 1 shows the slice of plant-based charcuterie obtained with the TVP from example 1. Fig. 2 shows the slice of plant-based charcuterie obtained with the TVP from example 2 (the appearance is similar with the TVPs from examples 3 and 4).

[0178] The appearance of the plant slice obtained with the TVP of Example 1 is much more homogeneous, with no poorly hydrated TVP standing out from the other constituents of the plant slice. Without being linked to any particular theory, this result is obtained thanks to its significantly higher water retention capacity.

Claims

Demands

1. Textured vegetable protein having a water retention capacity of between 720% g / g and 1000% g / g, between 750% g / g and 1000% g / g, preferably between 800% g / g and 950% g / g, even more preferably between 850% g / g and 900% g / g.

2. Textured vegetable protein according to claim 1 characterized in that the vegetable protein is derived from legumes, preferably from peas, broad beans or a mixture of peas and broad beans, even more preferably from peas.

3. Textured vegetable protein according to any one of claims 1 to 2 characterized in that its particle size is defined by a mass percentage of particles between 2 mm and 5 mm between 30.0% and 100.0%, preferably between 40.0% and 70.0%.

4. Textured vegetable protein according to any one of claims 1 to 3 characterized in that its density is between 40 g / L and 100 g / L, preferably between 45 g / L and 80 g / L, even more preferably between 50 g / L and 60 g / L.

5. Textured vegetable protein according to any one of claims 1 to 4 characterized in that its color is expressed according to the CIELAB color space by an L* component between 74 and 82, an a* component between 4 and 5 and a b* component between 20 and 26.

6. Textured vegetable protein according to any one of claims 1 to 5 characterized in that its protein content is between 60.0% and 90.0% by weight on a dry basis, preferably between 65.0% and 80.0% by weight on a dry basis, even more preferably between 70.0% and 75.0% by weight on a dry basis.

7. A process for producing a textured vegetable protein according to any one of claims 1 to 6, the process being characterized in that it comprises the following steps: 1) Supplying a mixture of powders comprising one or more plant protein-rich materials and one or more plant fiber-rich materials having a dry weight ratio of plant protein-rich materials / plant fiber-rich materials of between 70 / 30 and 95 / 5, preferably between 80 / 20 and 90 / 10, even more preferably between 85 / 15 and 90 / 10; 2) Extrusion of the mixture obtained in step 1 with water, the water / powder mass ratio during extrusion being between 5% and 40%, preferably between 10% and 35%, even more preferably between 15% and 30%, even more preferably between 20% and 25% and the apparent diameter of the die is between 3.5 mm and 6.5 mm, preferably between 4.0 mm and 6.0 mm, even more preferably between 4.5 mm and 5.5 mm; 3) Particle size reduction of the textured vegetable protein obtained at the end of step 2; 4) Drying of the textured vegetable protein obtained at the end of step 3.

8. A production process according to claim 7, characterized in that the vegetable protein of step 1 is derived from legumes, preferably from peas, broad beans or a mixture of peas and broad beans, even more preferably from peas.

9. A production method according to claim 8, characterized in that the vegetable protein is a pea isolate.

10. A production process according to any one of claims 7 to 9, characterized in that the material or materials rich in vegetable fibers used in step 1 are derived from legumes, preferably from peas or broad beans and mixtures thereof.

11. A production method according to any one of claims 7 to 10, characterized in that the extrusion of step 2 is carried out in a twin-screw extruder whose screw profile is configured with conveying elements placed at the very beginning of the screw with a temperature set between 20°C and 30°C, preferably 25°C, then kneading elements with a temperature set between 50°C and 70°C, preferably between 55°C and 65°C, and reverse pitch elements with temperatures between 60°C and 80°C, preferably 70°C.

12. A production method according to any one of claims 7 to 11, characterized in that the particle size reduction is obtained using a continuous slicer-type mill whose cutting head is characterized by rectangular-shaped orifices with dimensions of 7mm by 10mm.

13. Use of the textured vegetable protein of claims 1 to 6 or of the textured vegetable protein produced using the process

14. claims 7 to 12 in food compositions, nutraceuticals, for animal nutrition. Use according to claim 13 characterized in that the textured vegetable protein is used to simulate animal meats or to be included in bakery, pastry, or cereal products.

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