Potato protein products and methods for producing same

Abstract

An extrusion process for producing potato protein products, the process being carried out at elevated temperatures and using a composition comprising a majority of potato protein in combination with an alkaline salt, resulting in extruded potato protein products having meat and meat analog characteristics.

Description

[Technical field]

[0001] The present invention relates to a process for the extrusion of food products and / or food ingredients, in particular the present invention relates to the extrusion of potato protein rich foods. [Background technology]

[0002] Foods and other products produced from plant materials are the subject of increasing public interest and new or improved methods of their production are in demand. However, vegetable-based foods, such as vegan foods, can be cumbersome to produce and develop, especially when the aim is to provide plant-based food products that are rich in protein and contribute to daily nutritional intake. Meat analogues are generally plagued by consumers who expect products that more closely resemble the respective meat-based products in texture, aroma and organoleptic qualities.

[0003] Protein is an important component of a complete and healthy diet. Protein is important for building and repairing tissues. Protein is also needed to make enzymes, hormones, and other body chemicals that help build bones, muscles, cartilage, skin, and blood. The growing world population and the decreasing amount of land used for agriculture require new and abundant sources of protein. Nutritionists, physicians, and athletes, among others, recommend consuming protein to help maintain health, build muscle, and lose fat. Protein can be found in a variety of animal and plant sources, products, and by-products. Some widely used animal proteins are obtained directly or indirectly from meat, seafood, eggs, milk, and cheese. Today, many people choose plant proteins to reduce the environmental effects associated with the production of animal proteins, or because they are contrary to the way animals are treated.

[0004] Many different types of plant proteins are available to food manufacturers today. As such, plant proteins may be obtained from the potato plant (Solanum Tuberosum var.), a climate-tolerant high-yield crop. Any part of the potato can be utilized and carefully processed into functional and nutritional ingredients. Protein, starch, and fiber can be extracted from the same amount of potato. Potato protein, for example, is considered to be a good alternative to meat protein in terms of nutritional value. Foods and snacks containing high levels of potato protein appear to be a popular and healthy alternative to similar meat products, but consumer preferences must be satisfied in terms of texture and taste.

[0005] The extrusion process provides a way to obtain textured vegetable protein (TVP) products with properties that are primarily governed by the mixture of components in the extruded composition.

[0006] GB 1 495 194 A discloses a method for producing textured vegetable proteins. A composition of isolated potato proteins and potato pulp is extruded. However, the isolated potato proteins, although 85% pure, only constitute 47% by weight of the total composition (i.e. 100 parts by weight for a total of 210 parts by weight). The protein content of the extruded composition is therefore clearly less than 43% by weight.

[0007] In addition, EP 3578053 discloses a food product comprising 70-85% by weight of potato protein, but which is extruded at low temperature.

[0008] However, extrusion of mostly protein compositions is generally believed to be difficult to manufacture due to, for example, poor flow control caused by inhomogeneous mixing and / or melting. Generally, extruded textured plant proteins are difficult to manufacture and need to be developed for each protein source.

[0009] Therefore, a method for enhancing the extrusion of mostly protein-containing compositions to obtain a nutritional product having the appearance, taste and texture of meat would be of value.

[0010] Therefore, an improved process for the production of extruded potato protein products would be beneficial, in particular extruded potato protein products having a high protein content. Summary of the Invention

[0011] A process for producing an extruded potato protein product for use as a food product, said process comprising the extrusion of a composition comprising potato protein, an alkaline salt, water and optionally other vegetable ingredients such as starch, fibre and further vegetable proteins. The potato protein is at least 40% of the total composition and the composition may be extruded at a temperature up to 230°C. The extruded potato protein product obtained by said process may subsequently be dried to contain less than 15% water.

[0012] In particular, it is an object of the present invention to provide a plant-based food product which contains high amounts of plant protein and yet satisfies nutritional and taste demands. The extruded potato protein product may have visual and sensory properties which are characteristic of meat or meat analogues, such as texture, fibrous structure, moisture content, density and appearance.

[0013] It has been found that the addition of an alkaline salt, such as sodium carbonate, results in an extruded potato protein product with improved quality.The inventors have surprisingly found that extrusion of a composition comprising said salt results in a product with improved fiber structure and texture compared to a product extruded from a composition not comprising said salt.In addition, a better flow is observed during extrusion of the composition comprising said salt, thereby facilitating an improvement of the extrusion process.

[0014] Thus, a first aspect of the present invention is a process for producing an extruded potato protein product, said process comprising: a) i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) one or more alkaline salts in an amount of 0.1 to 5% by weight of the total weight of the composition; iii) water in an amount of 5 to 50% by weight of the total weight of the composition; iv) optionally, one or more additional botanical ingredients; providing a composition comprising: b) extruding the composition of step a) at a maximum temperature in the range of 150 to 230° C.; Includes; This results in an extruded potato protein product. It concerns the method.

[0015] As outlined in Example 3, the addition of an alkaline salt (exemplified by sodium carbonate) in step a) has a positive impact on the fibrous structure of the resulting extruded potato protein product.

[0016] Example 4 further shows that the same effect can be obtained using other alkaline salts. Example 4 also shows that the pH of the composition is important to the fibrous structure of the extruded potato protein product. This was confirmed using a wide range of alkaline salts.

[0017] Thus, a further aspect of the present invention is a process for producing an extruded potato protein product, said process comprising: a) a composition having a pH of less than 5, preferably less than 4.5, said composition comprising: i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) water in an amount of 5 to 50% by weight of the total weight of the composition; iii) optionally one or more additional botanical ingredients; providing a composition comprising: b) adjusting the pH of the composition to a pH in the range of 4.5 to 10, such as in the range of pH 5 to 10; c) extruding the composition of step a) at a maximum temperature in the range of 150-230°C; The present invention relates to a method comprising the steps of:

[0018] The extruded potato protein products resulting from the extrusion of the composition according to the invention have properties determined by the extrusion procedure.

[0019] Thus, a further aspect of the present invention relates to an extruded potato protein product obtained / obtainable by a method according to any one of the preceding claims.

[0020] The extruded potato protein products of the present invention may for some applications be used as an ingredient to produce any further food product and therefore may be a component in a composition, formulation or mixture used in the manufacture of such products.

[0021] A still further aspect of the present invention relates to the extruded potato protein products described herein that are food ingredients.

[0022] Any food product obtained from a composition comprising an extruded potato protein product or ingredient is also part of the present invention, whereby aspects of the present invention relate to a food product comprising an extruded potato protein product as described herein or a food ingredient as described herein.

[0023] The combination of extrusion parameters and composition specifications according to the present invention results in an extruded potato protein product having visual and sensory properties that are characteristic of meat and products thereof.

[0024] Thus, a further aspect of the present invention is the use of a composition in an extrusion process for the production of a meat analog, said composition comprising: i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) one or more alkaline salts in an amount of 0.1 to 5% by weight of the total weight of the composition; iii) water in an amount of 5 to 50% by weight of the total weight of the composition; Including, regarding use. [Brief description of the drawings]

[0025] [Figure 1] FIG. 1 shows the extruded potato protein product of Sample #6. [Diagram 2] FIG. 2 shows the extruded potato protein product of Sample #8. [Diagram 3] FIG. 3 shows the extruded potato protein product of Sample #11. [Figure 4A] Figure 4A shows the extruded potato protein product of Sample #6 photographed with a standard camera, and Figure 4B shows a photograph of the same sample taken with a stereo microscope. It can be seen from both these figures that the extruded potato protein product has a fibrous structure. [Figure 4B] Figure 4A shows the extruded potato protein product of Sample #6 photographed with a standard camera, and Figure 4B shows a photograph of the same sample taken with a stereo microscope. It can be seen from both these figures that the extruded potato protein product has a fibrous structure. [Figure 5A] Figure 5A shows the extruded potato protein product of Sample #1 photographed with a standard camera, and Figure 5B shows a photograph of the same sample taken with a stereo microscope. It can be seen from both these figures that the extruded potato protein product is not fibrous. [Figure 5B] Figure 5A shows the extruded potato protein product of Sample #1 photographed with a standard camera, and Figure 5B shows a photograph of the same sample taken with a stereo microscope. It can be seen from both these figures that the extruded potato protein product is not fibrous. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0026] The invention will now be described in more detail below.

[0027] definition Before describing the invention in more detail, the following terms and conventions will first be defined:

[0028] Extrusion In this context, the term "extrusion" refers to a process in which a composition, such as a mixture, combination, or the like, is forced through an apparatus (i.e., an extruder). The extruder is often equipped with a die at the exit and may also include, but is not limited to, means for heating the composition during the extrusion process and / or means for adding further components, such as water, to the composition during extrusion. Extrusion can be a continuous process or a single batch process.

[0029] High Moisture Extrusion Cooking (HMEC) In the present context, HEMC of vegetable proteins is carried out with high (>45%) moisture in the barrel and the product exiting the extruder will have a high moisture content, typically >35% by weight, preferably >50% by weight.

[0030] Textured Plant Protein In the present context, during extrusion of the TVP, the moisture content in the barrel will be low in the barrel (less than 45% by weight) and the product exiting the extruder will have a low moisture content, typically less than 25% by weight, preferably less than 20% by weight, more preferably less than 15% by weight, and even more preferably less than 10% by weight.

[0031] In a preferred embodiment of the invention, the extrusion is carried out by dry extrusion.

[0032] Potato Protein In the present context, the term "potato protein" refers to proteins obtained from the tubers of the plant Solanum Tuberosum. For example, potato protein may be obtained as a secondary product in the process of extraction of starch from potatoes.

[0033] Natural Protein In the present context, the term "native protein" refers to a protein with its primary structure and native three-dimensional form that enables the protein to function as it does in its natural biological environment.

[0034] Denatured Proteins In the present context, the term "denatured protein" refers to a protein that is not in its native three-dimensional form. A denatured protein may be obtained from the corresponding native protein, for example, by heat treatment of the native protein or by treatment with chemicals such as acids.

[0035] reprocessed product In the present context, the term "rework" refers to a sample that contains protein, which has already been used in an application, such as, but not limited to, a food product or ingredient.

[0036] Alkaline salt In this context, the term "alkaline salt" refers to a basic compound that dissolves in water to produce a basic solution. Basic compounds are compounds that contain one or more cations counterbalanced by anions, such as, but not limited to, carbonates, phosphates, citrates, hydroxides, and oxides.

[0037] Carbonate compounds In this context, the term "carbonate compound" refers to one or more carbonate anions (i.e., CO3) counterbalanced by any organic or inorganic cation. 2- ) represents a compound containing

[0038] Textured In the present context, the term "textured" refers to something that has been processed to obtain a more fibrous structure, but is not limited to this characteristic only.

[0039] Plant starch In the present context, the term "plant starch" refers to starch or starch-containing parts obtained from plants (i.e. potato granules or potato flakes). Starch is a polysaccharide consisting of D-glucose units linked by glycosidic bonds, preferably α-glycosidic bonds. Starch is produced by many different plant species to store energy.

[0040] Plant Fiber In the present context, the term "plant fibres" refers to fibrous structures obtained from plants.

[0041] Described herein is a process for producing an extruded potato protein product for use as a food product. The process involves the extrusion of a composition comprising potato protein, an alkaline salt, water and optionally other vegetable ingredients such as starch, fiber and further vegetable proteins. The extruded potato protein product is fibrous in structure and has a texture, moisture content, density and appearance that are characteristic of meat or meat analogues.

[0042] The inventors have surprisingly found that extrusion of a composition comprising an alkaline salt results in a product with improved fiber structure and texture compared to a product extruded from a composition not comprising such a salt.Furthermore, it has been observed that extrusion of a composition comprising said salt flows better through the equipment, thus improving the extrusion results.

[0043] Method for producing extruded potato protein As also outlined above, the present invention relates to extruded potato protein products which may have visual and sensory properties that are characteristic of meat or meat analogs, such as texture, fibrous structure, moisture content, density and appearance.

[0044] Thus, a first aspect of the present invention is a process for producing an extruded potato protein product, said process comprising: a) i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) one or more alkaline salts in an amount of 0.1 to 5% by weight of the total weight of the composition; iii) water in an amount of 5 to 50% by weight of the total weight of the composition; iv) optionally, one or more additional botanical ingredients; providing a composition comprising: b) extruding the composition of step a) at a maximum temperature in the range of 150 to 230° C.; Includes; This results in an extruded potato protein product. It concerns the method.

[0045] As outlined in the Examples section, the addition of alkaline salts (exemplified by sodium carbonate (Example 3) and sodium tripolyphosphate (Example 4) in step a) has a positive effect on the fibrous structure of the resulting extruded potato protein product.

[0046] In an embodiment, in step b) the extrusion is carried out at a temperature in the range of 150-230°C.

[0047] The pH of the composition in step a) may also be important to the properties of the resulting extruded potato protein product. Thus, in an embodiment the composition in step a) has a pH in the range of pH 4.5 to 10, such as in the range of pH 4.5 to 9, preferably in the range of pH 4.8 to 9, such as pH 5 to 7, such as pH 5 to 6, more preferably in the range of pH 5.8 to 8, even more preferably in the range of pH 6 to 7, such as pH 6 to 6.8.

[0048] In another preferred embodiment, the composition in step a) has a pH in the range of pH 5 to 6, preferably in the range of pH 5.2 to 5.8, more preferably in the range of pH 5.3 to 5.6.

[0049] In another preferred embodiment, the composition in step a) has a pH in the range of pH 5 to 7, preferably in the range of pH 6 to 7, such as pH 6 to 6.8. As outlined in Example 4, different alkaline salts can be used to affect the fibre strength. Furthermore, a correlation between pH and fibre strength has been identified. Thus, pH may be important for the fibre strength of the resulting extruded potato protein product.

[0050] Thus, a further aspect of the present invention is a process for producing an extruded potato protein product, said process comprising: a) a composition having a pH of less than 5, preferably less than 4.5, said composition comprising: i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) water in an amount of 5 to 50% by weight of the total weight of the composition; iii) optionally, one or more additional botanical ingredients; providing a composition comprising: b) adjusting the pH of the composition to a pH in the range of 4.5 to 10, such as in the range of pH 5 to 10; c) extruding the composition of step a) at a maximum temperature in the range of 150-230°C; Includes; This results in an extruded potato protein product. It concerns the method.

[0051] In an embodiment, in step c) the extrusion is carried out at a temperature in the range of 150-230°C.

[0052] In an embodiment of the present invention, the composition is extruded at a barrel temperature of 150-220°C, such as 155-220°C, such as 160-220°C, preferably at a temperature of 165-220°C, such as 150-180°C, such as 150-190°C, more preferably at a barrel temperature of 175-190°C.

[0053] Also, as outlined in Example 4, the pH is important to the fiber strength of the resulting extruded potato protein product.

[0054] In an embodiment of the second aspect of the present invention, the pH in step b) is adjusted to a pH in the range of 4.5 to 9, such as 5 to 7, preferably to a pH in the range of 4.8 to 9, more preferably to a pH in the range of 5.8 to 8, even more preferably to a pH in the range of 6 to 7, such as 6 to 6.8.

[0055] In a preferred embodiment, the composition in step a) has a pH in the range of pH 5 to 6, preferably in the range of pH 5.2 to 5.8, more preferably in the range of pH 5.3 to 5.6.

[0056] In another preferred embodiment, the pH in step b) is adjusted to a pH in the range of pH 5 to 7, preferably to a pH in the range of pH 6 to 7, such as pH 6 to 6.8. Preferably, said adjustment is an increase in pH.

[0057] In another embodiment of the second aspect of the invention, in step b) the pH is adjusted using one or more alkaline salts, such as in an amount of up to 0.1-5% by weight of the total weight of the composition.

[0058] In an embodiment of the invention, the one or more alkaline salts are selected from the group consisting of carbonates, phosphates, citrates, hydroxides, and oxides.

[0059] In another embodiment of the invention, the alkaline salt comprises one or more cations selected from the group consisting of sodium, calcium, ammonium and potassium.

[0060] In further embodiments of the invention, the one or more alkaline salts are selected from the group consisting of sodium carbonate, sodium bicarbonate, trisodium citrate, disodium phosphate, sodium tripolyphosphate, and sodium hydroxide.

[0061] In yet a further embodiment of the invention, the one or more alkaline salts are carbonate compounds, preferably sodium carbonate or sodium bicarbonate.

[0062] One particular embodiment of the present invention relates to a process, wherein the potato protein is a native protein, a reprocessed product, and / or a denatured protein. Preferably, the potato protein is denatured. In the examples section, denatured protein is used. One advantage of using denatured protein in the process of the present invention, compared to, for example, native protein, is that the production costs are lower.

[0063] The extruded product should be rich in potato protein and therefore a particular embodiment of the invention relates to a process wherein the amount of potato protein is in the range of 45-94.9% by weight, such as 50-94.9% by weight, such as 60-94.9% by weight, such as 55-94.9% by weight, such as 65-94.9% by weight, relative to the total weight of the composition. However, another embodiment of the invention relates to a process wherein the amount of potato protein is in the range of 43-90% by weight, such as 45-90% by weight, such as 50-90% by weight, such as 50-85% by weight, such as 50-83% by weight, preferably in the range of 50-80% by weight, relative to the total weight of the composition.

[0064] Particularly high quality extruded potato protein products can be obtained when the composition comprises certain types of salts. Accordingly, an embodiment of the present invention relates to a process, wherein the alkaline salt is in an amount of 0.1 to 4 wt. %, such as 0.1 to 3 wt. %, such as 0.5 to 3 wt. %, relative to the total weight of the composition.

[0065] An embodiment of the present invention relates to a method, wherein the alkaline salt comprises one or more cations selected from the group consisting of sodium, calcium, ammonium and potassium.

[0066] Alkaline salts containing carbonate anions are believed to be particularly relevant for the extrusion of preferred potato protein products. Thus, an embodiment of the present invention relates to a process in which the alkaline salt is a carbonate compound containing sodium or potassium. Although the number of such carbonate compounds is limited, some chemical species of this family tend to yield high quality products. Thus, a more particular embodiment of the present invention relates to a process in which the carbonate compound is selected from the group of compounds consisting of soda, sodium carbonate (Na2CO3), sodium carbonate hydrate (Na2CO3·xH2O), sodium bicarbonate (NaHCO3), sodium sesquicarbonate (Na3H(CO3)2), potassium carbonate (K2CO3), potassium bicarbonate (KHCO3), and mixtures thereof (e.g. Na2CO3·NaHCO3·2H2O). A preferred embodiment of the present invention relates to a process in which the sodium carbonate hydrate is sodium carbonate decahydrate.

[0067] The amount of water affects the properties of the final product. Thus, an embodiment of the present invention relates to a process, wherein the composition comprises water in an amount of 10-50% by weight, such as 15-50% by weight, such as 20-50% by weight, such as 20-45% by weight, preferably in an amount of 20-15% by weight or 20-35% by weight, based on the total weight of the composition.

[0068] In some optional embodiments of the present invention, the composition also comprises other additional vegetable ingredients. The upper limit of the amount of vegetable ingredients is limited only by the fact that the total amount of the components of the composition including the vegetable ingredients of step a) and components i)-iii) and iv) cannot exceed 100% by weight. Thus, an embodiment of the present invention relates to a process, wherein the additional vegetable ingredient is selected from the group consisting of vegetable protein, vegetable starch, vegetable fiber, and combinations thereof. It is to be understood that the additional vegetable ingredient is different from potato protein.

[0069] The plant protein may be obtained from any plant source that provides protein. Certain embodiments of the present invention relate to methods in which the plant protein comprises an additional plant source selected from the group consisting of pea, soybean, canola, rapeseed, wheat, rice, bean, broad bean, chickpea, lentil, algae, gluten, lupin, sunflower, hemp, and combinations thereof.

[0070] The plant source should be rich in plant protein, whereby an embodiment of the present invention relates to a method, wherein the plant source comprises at least 50% by weight of protein based on the total weight of plant protein.

[0071] The plant starch may be in the same form as it occurs in nature or may be chemically, physically, thermally or otherwise modified to produce starch for use in food products. The plant starch is a source or part of a source that includes plant starch and / or other components. Thus, an embodiment of the present invention relates to a method, wherein the plant starch comprises a source selected from the group consisting of native starch, modified starch, pregelatinized native or modified starch, or potato granules, and potato flakes.

[0072] Further, more specific embodiments of the present invention relate to methods wherein the plant starch comprises a plant source selected from the group consisting of potato, rice, corn, oat, wheat, pea, bean, cassava, barley, waxy maize, and waxy potato, and preferably comprises potato or waxy potato.

[0073] The plant starch should be rich in plant protein, whereby an embodiment of the present invention relates to a process, wherein the plant starch comprises at least 50% by weight, such as at least 60% by weight, preferably 80% by weight, of starch relative to the total weight of the plant starch.

[0074] The composition may comprise plant fiber.Accordingly, an embodiment of the present invention relates to a method, in which the plant fiber comprises vegetable dietary fiber.However, often the plant fiber is a source or part of a source that comprises plant fiber and / or other components.Accordingly, another embodiment of the present invention relates to a method, in which the plant fiber comprises a plant source selected from the group consisting of potato, wheat, corn, cassava, carrot, citrus, pea, pear, apple, avocado, date, bean, kidney bean, lima bean, and edame.

[0075] The extrusion temperature is related to the melting of certain components in the composition and the flow of the composition through the extruder. Furthermore, the operating temperature is an important parameter with respect to obtaining an extruded potato protein product with visual and sensory properties of meat. Thus, an embodiment of the present invention relates to a process, in which the extrusion of the composition is carried out at a maximum temperature of 150-220°C, such as 155-220°C, such as 160-220°C, such as a temperature of 165-220°C. Yet another embodiment of the present invention relates to a process, in which the extrusion of the composition is carried out at a maximum temperature of 150-220°C, such as 150-200°C, preferably 150-190°C, such as a temperature of 150-180°C, more preferably 175-190°C. In the process according to the present invention, it is important to apply sufficient energy (temperature) to melt the denatured protein and then assemble it into the desired fibrous structure.

[0076] Yet another embodiment of the present invention relates to a process, wherein the extrusion of the composition is carried out at a (barrel) temperature of 150-220°C, such as 150-200°C, preferably 150-190°C, such as a temperature of 150-180°C, more preferably 175-190°C.

[0077] Further embodiments of the present invention relate to processes, wherein the extrusion of the composition is carried out at a temperature measured within the composition during extrusion. Yet another embodiment of the present invention relates to processes, wherein the extrusion of the composition is carried out at a temperature measured at the extruder, such as the die or one of the barrels. As such, embodiments of the present invention relate to processes, wherein the extrusion of the composition is carried out at a maximum barrel temperature of 150-220°C, such as 155-220°C, such as 160-220°C, preferably at a temperature of 165-220°C, such as 150-190°C, such as a temperature of 150-180°C, more preferably at a maximum barrel temperature of 175-190°C.

[0078] In an embodiment of the present invention, the composition is extruded at a barrel temperature of 150-220°C, such as 155-220°C, such as 160-220°C, preferably at a barrel temperature of 165-220°C, such as 150-190°C, such as 150-180°C, more preferably at a barrel temperature of 175-190°C.

[0079] An embodiment of the present invention relates to a process, wherein the extrusion of the composition is carried out using an extruder equipped with a die.

[0080] An embodiment of the present invention relates to a method wherein the die is a non-temperature regulated die.

[0081] An embodiment of the present invention relates to a method, wherein the die has at least one hole with a diameter of 2.0 to 15.0 mm, such as 2.5 to 6.0 mm, such as 2.5 to 7.0 mm.

[0082] An embodiment of the present invention relates to a process, wherein water is provided to the extruder during the extrusion of the composition, preferably the water is in the form of a liquid, gas or steam.

[0083] If the TVP is made into an extruded potato protein product after exiting the extruder, the extruder preferably has a moisture content of less than 20%, more preferably less than 15%, even more preferably less than 10%.

[0084] Thus, in an embodiment, the extruded potato protein products have a moisture content (water content) of less than 20% by weight, preferably less than 15% by weight, even more preferably less than 10% by weight.

[0085] The extruded product may be further dried if desired. Thus, an embodiment of the present invention relates to a process, wherein, after extrusion of the composition, the extruded potato protein product is dried to contain water in an amount of from 4 to 15% by weight, such as from 4 to 13% by weight, such as from 5 to 10% by weight, preferably from 6 to 10% by weight.

[0086] An embodiment of the present invention relates to a process, wherein the extruded potato protein products are dried at a maximum temperature of 230°C, such as 185°C, such as 150°C, preferably 90°C.

[0087] An embodiment of the present invention relates to a process in which the extruded potato protein products are dried in a stationary oven, band dryer or fluid bed dryer.

[0088] Extruded potato protein products obtained / obtainable by the process of the present invention A further aspect of the present invention relates to an extruded potato protein product obtained / obtainable by the process described herein.

[0089] An embodiment of the present invention relates to extruded potato protein products, wherein the extruded potato protein product has a hydration power greater than 115, such as greater than 130, such as greater than 140, such as greater than 180, preferably greater than 200, and most preferably greater than 240.

[0090] A further embodiment of the present invention relates to an extruded potato protein product, wherein the extruded potato protein product has a visual fibrous structure. The extruded potato protein product of the present invention may therefore be considered a textured vegetable protein.

[0091] Further, embodiments of the present invention relate to extruded potato protein products, wherein the extruded potato protein product has a density of less than 200 g / L, such as in the range of 1 to 200 g / L, such as in the range of 50 to 200 g / L, such as in the range of 80 to 200 g / L.

[0092] food ingredients Further aspects of the present invention relate to the extruded potato protein products described herein that are food ingredients.

[0093] food products Yet a further aspect of the present invention relates to a food product comprising an extruded potato protein product as described herein or a food ingredient as described herein.

[0094] Embodiments of the invention relate to an extruded potato protein product as described herein, a food ingredient as described herein, and / or a food product as described herein selected from the group consisting of meat analogs, fish analogs, livestock meat analogs, plant based ground beef, plant based minced meat, plant based meat substitutes / analogs, bacon analogs, snacks, and variations thereof.

[0095] In the present context, the term "snack" is a small amount of food that is optionally eaten between meals. Snacks include, but are not limited to, protein bars, confectioneries, and chips.

[0096] use A further aspect of the invention is the use of a composition in an extrusion process for the production of a meat analog, said composition comprising: i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) one or more alkaline salts in an amount of 0.1 to 5% by weight of the total weight of the composition; iii) water in an amount of 5 to 50% by weight of the total weight of the composition; Including, regarding use.

[0097] In an embodiment, the composition has a pH in the range of pH 4.5 to 9, preferably in the range of pH 4.8 to 9, such as pH 5 to 7, more preferably in the range of pH 5.8 to 8, even more preferably in the range of pH 6 to 7, such as pH 6 to 6.8.

[0098] In a preferred embodiment, the composition in step a) has a pH in the range of pH 5 to 6, preferably in the range of pH 5.2 to 5.8, more preferably in the range of pH 5.3 to 5.6.

[0099] In another preferred embodiment, the composition has a pH in the range of pH 5 to 7, preferably in the range of pH 6 to 7, such as pH 6 to 6.8.

[0100] A further aspect of the invention is the use of a composition having a pH greater than 4.5 in an extrusion process for the production of meat analog products, said composition comprising: i) potato protein in an amount between 43 and 94.9% by weight of the total weight of the composition; ii) water in an amount of 5 to 50% by weight of the total weight of the composition; Including, regarding use.

[0101] In an embodiment, the composition has a pH in the range of 4.5 to 9, such as 5 to 7, preferably a pH in the range of 4.8 to 9, more preferably a pH in the range of 5.8 to 8, even more preferably a pH in the range of 6 to 7, such as 6 to 6.8.

[0102] In a preferred embodiment, the composition in step a) has a pH in the range of pH 5 to 6, preferably in the range of pH 5.2 to 5.8, more preferably in the range of pH 5.3 to 5.6.

[0103] In another preferred embodiment, the composition has a pH in the range of pH 5 to 7, preferably in the range of pH 6 to 7, such as pH 6 to 6.8.

[0104] In another embodiment, the composition further comprises one or more alkaline salts, such as in an amount up to 0.1-5% by weight of the total weight of the composition.

[0105] In another embodiment, the one or more alkaline salts are selected from the group consisting of carbonates, phosphates, citrates, hydroxides, and oxides.

[0106] In yet another embodiment, the one or more alkaline salts are selected from the group consisting of sodium carbonate, sodium bicarbonate, trisodium citrate, disodium phosphate, sodium tripolyphosphate, and sodium hydroxide.

[0107] In a further embodiment, the one or more alkaline salts are carbonate compounds, preferably sodium carbonate or sodium bicarbonate.

[0108] In a related embodiment, the one or more alkaline salts are carbonate compounds such as selected from the group of compounds consisting of soda, sodium carbonate (Na2CO3), sodium carbonate hydrate (Na2CO3·xH2O), sodium bicarbonate (NaHCO3), sodium sesquicarbonate (Na3H(CO3)2), potassium carbonate (K2CO3), potassium bicarbonate (KHCO3), and mixtures thereof such as Na2CO3·NaHCO3·2H2O, preferably sodium carbonate, such as a sodium carbonate hydrate, such as sodium carbonate decahydrate.

[0109] It should be noted that embodiments and features described in the context of one aspect of the invention also apply to the other aspects of the invention.

[0110] All patent and non-patent literature cited in this application is hereby incorporated by reference in its entirety.

[0111] The invention will now be described in further detail in the following non-limiting examples. EXAMPLES

[0112] Example 1 - Materials Modified potato protein (DPP) was prepared by thermal coagulation at low pH and then washed in dilute mineral acid; the protein content was 83% (w / w). In addition to DPP, potato granules, native and modified potato starch, and pea protein concentrate were also used in the extrusion process and were obtained from KMC, a brand in Denmark. Pea protein concentrate was obtained from Vestkorn, Tau, Norway. Sodium carbonate was obtained from Sequens Minerals, France.

[0113] The different components of the potato-derived products and the pea protein concentrate used in the extrusion process are shown in Table 1.

[0114] [Table 1]

[0115] Example 2 - Extrusion Test Purpose The aim was to create compositions containing large amounts of potato protein and then extrude these compositions using different settings and parameters of the extrusion process, thus obtaining extruded potato protein products with properties similar or similar to meat or meat-based products.

[0116] procedure The TVP material was produced on a twin screw extruder EV44+ from Clextral, France. A mixture of DPP, potato based ingredients, pea protein concentrate and sodium carbonate was mixed according to Tables 2 and 3.

[0117] [Table 2]

[0118] [Table 3]

[0119] The raw material mixture was fed through two feeders; one containing DPP and sodium carbonate, the other containing the other components of the individual mixtures, with a total throughput of 100 kg / h. Optionally, 15-30 kg / h of water was added with preconditioning. The screw speed was adjusted between recipes and varied from 500 to 800 rpm. The temperature profile in all cases had a maximum temperature of 195°C and a maximum exit temperature of 194°C. At the end of the barrel section, a die plate was installed with either 12 holes of 2.8 mm diameter or 5 holes of 15 mm diameter. The material leaving the barrel was cut into small pieces using a rotary cutter with 4 rotary blades and 2 monoblock blades. After extrusion, all samples were dried at 90°C for 30 minutes.

[0120] As an example, the extruder and feed settings for samples #6, #8, #9 and #11 are shown in Table 4.

[0121] [Table 4]

[0122] All raw material mixtures resulted in extruded and textured potato protein products of varying quality. Photographs of the extruded products are shown in Figures 1, 2 and 3, respectively.

[0123] All extruded and texturized potato protein products were dried to a moisture content of less than 10%.

[0124] Example 3 - Analysis of extruded potato protein products Test Purpose Characterize the extruded product by these properties such as density, moisture content and texture.

[0125] density The 1000 ml cylinder was placed on a balance and tared. The extruded potato protein product was filled to the 1000 mL mark and the cylinder was weighed again. The weight was used as the density in g / L and is tabulated in Table 5.

[0126] [Table 5]

[0127] Moisture Capacity Moisture capacity is a measure of the amount of water (in grams) that one gram of extruded potato protein product will absorb when immersed in cold water. 15 grams of extruded potato protein product were added to a beaker. 200 grams of cold water was added and mixed for a few seconds to ensure that all of the dry extruded potato protein product was immersed. The mixture was left at room temperature for 2 minutes, 4 minutes and 6 minutes. Water was then decanted from the extruded potato protein product until water was no longer flowing / dripping from the beaker. At this time the hydrated extruded potato protein product was weighed and the hydration power calculated: (weight of hydrated extruded potato protein product-weight of dry extruded potato protein product) / weight of dry extruded potato protein product. The hydration power of a range of different extruded potato protein products is tabulated in Table 6.

[0128] Table 6 shows that the addition of sodium carbonate to the raw material mix prior to extrusion increases the hydration power by at least a factor of 2. Sample #7 had the highest water uptake.

[0129] [Table 6]

[0130] Evaluation of textile structures In order to mimic meat fibres, the extruded potato protein product needs to have a well-defined fibre structure after hydration. The fibre structure is characterised by visually distinct aligned fibre bundles. Photographs of the hydrated extruded potato protein product (15 g dry product in 200 ml water, hydrated for 6 minutes) were taken with a standard camera and microscopic images were taken with a stereo microscope.

[0131] In this example, Figures 4A and 4B show what clearly visible fibers are, and Figures 5A and 5B illustrate an extruded potato protein product without fibrous structure. The extruded potato protein products of Figures 4A and 4B were extruded with sodium carbonate (i.e., sample #6) and the products of Figures 5A and 5B were extruded without sodium carbonate (i.e., sample #1). In addition, all samples extruded in the presence of sodium carbonate were fibrous in structure, suggesting that sodium carbonate is important in obtaining a fibrous product.

[0132] Thus, the addition of sodium carbonate to the composition being extruded results in a more fibrous and textured product.

[0133] Example 4 - Effect of pH on fiber strength in potato-based textured vegetable protein the purpose: The purpose of the study was to evaluate the effect of adding alkaline salts to the raw material mixture prior to extrusion on the strength of the fibers in the rehydrated extruded product. The extrusion process does not change the pH.

[0134] material and method: Final pH was measured in extruded products containing 0%-2% (% of total protein) alkaline salt. The textured protein was ground and 5 grams were dispersed in 50 grams of demineralized water. The solution was allowed to stand at room temperature for 5 minutes before measuring the pH.

[0135] The effect of a wide range of alkaline salt products and alkaline salt dosages was evaluated by adding sodium carbonate, sodium bicarbonate, trisodium citrate, disodium phosphate, sodium tripolyphosphate or sodium hydroxide at dosages ranging from 0.50% to 5%. A reference product with no added alkaline salt was also included. The alkaline salt was added to a solution containing 10 grams of protein and 100 grams of demineralized water and the pH was measured after 30 minutes at room temperature.

[0136] Fiber strength was evaluated by sensory evaluation. Samples textured for 5 minutes in a 1:2 ratio (TVP:water) were hydrated and the protein fiber strength was compared and rated on a scale of 0 to 5, with 0 being a sample with no fiber strength and 5 being a very strong fiber.

[0137] result: pH measurement in textured products: The pH of the textured protein with various dosages of alkaline salt during extrusion is tabulated in Table 7.

[0138] [Table 7]

[0139] From Table 7, it is clear that increasing the dosage of alkaline salt from 0% to 2% increased the pH and also significantly affected the fiber strength.

[0140] Measuring the pH of raw materials: The effect of different alkaline salts on the pH of the protein raw materials is shown in Table 8. The reference sample with no added alkaline salt showed a pH of 4.20.

[0141] [Table 8]

[0142] From Table 8, it is apparent that the addition of alkaline salts at the dosages used in this study increased the pH of the solution. Different alkaline salts increased the pH to various degrees. Sodium hydroxide and sodium carbonate had the greatest effect on pH, while trisodium citrate had the least effect.

[0143] By comparing the pH values ​​in Tables 7 and 8, it can be concluded that the increased pH due to the addition of alkaline salt in the dosage applied in this study either to the protein raw material (Table 8) or during extrusion and the resulting pH in the textured product (Table 7) correlates. This means that knowledge of the dosage of alkaline salt and its effect on the pH of the raw material can be directly transferred to the effect of alkaline salt and its effect on the pH increase of the textured protein.

[0144] Conclusion: From the results obtained in this study, it is clear that alkaline salts can raise the pH of both the raw protein and the textured protein in a similar manner. Furthermore, it is clear that the increase in pH of the textured product increases the strength of the fiber.

[0145] It is concluded that the pH can be increased with a range of alkaline salts at different dosages and therefore increased pH can enhance the fiber strength of protein textured products.

[0146] The preferred pH for obtaining good fiber strength is pH 4.8 to 9, most preferably pH 5.8 to 8, even more preferably pH 6 to 7, such as pH 6 to 6.8.

Claims

1. 1. A method for producing an extruded potato protein product, the method comprising: a) a composition comprising: i) potato protein in an amount ranging from 43 to 94.9% by weight of the total weight of the composition; ii) one or more alkaline salts in an amount of 0.1 to 5% by weight of the total weight of the composition; iii) water in an amount of 5 to 50% by weight of the total weight of the composition; iv) optionally one or more additional botanical ingredients; providing said composition comprising: b) extruding the composition of step a) at a temperature in the range of 150-230° C., This results in said extruded potato protein product, the one or more alkaline salts are selected from the group consisting of carbonates, phosphates, citrates, hydroxides, and oxides; method.

2. The composition of step a) has a pH in the range of 4.5 to 10 (e.g., pH 4.5 to 9, etc.), preferably in the range of 4.8 to 9 (e.g., pH 5 to 7, etc.); The method of claim 1.

3. 1. A method for producing an extruded potato protein product, the method comprising: a) a composition having a pH of less than 5, preferably less than 4.5, i) potato protein in an amount ranging from 43 to 94.9% by weight of the total weight of the composition; ii) water in an amount of 5 to 50% by weight (e.g., 5 to 40% by weight) of the total weight of the composition; iii) optionally one or more additional botanical ingredients; providing said composition comprising: b) adjusting the pH of the composition to a range of pH 5 to 10; c) extruding the composition of step a) at a temperature ranging from 150 to 230° C.; Including, This results in said extruded potato protein product, In step b), the pH is adjusted using one or more alkaline salts, the one or more alkaline salts are selected from the group consisting of carbonates, phosphates, citrates, hydroxides, and oxides; method.

4. The method according to claim 3, wherein the pH in step b) is adjusted to a range of pH 5 to 9 (e.g., a range of pH 5 to 7), preferably a range of pH 4.8 to 9, more preferably a range of pH 5.8 to 8, and even more preferably a range of pH 6 to 7 (e.g., a range of pH 6 to 6.8).

5. 5. The method according to claim 3, wherein in step b) the pH is adjusted using one or more alkaline salts in an amount of 0.1 to 5% by weight relative to the total weight of the composition.

6. The alkaline salt comprises one or more cations selected from the group consisting of sodium, calcium, ammonium and potassium. The method according to any one of claims 1 to 2 and 5.

7. the one or more alkaline salts are selected from the group consisting of sodium carbonate, sodium bicarbonate, trisodium citrate, disodium phosphate, sodium tripolyphosphate, and sodium hydroxide; The method according to any one of claims 1 to 2 and 5 to 6.

8. the one or more alkaline salts are carbonate compounds, such as the carbonate compounds selected from the group of compounds consisting of soda, sodium carbonate (Na2CO3), sodium carbonate hydrate (Na2CO3.xH2O), sodium bicarbonate (NaHCO3), sodium sesquicarbonate (Na3H(CO3)2), potassium carbonate (K2CO3), potassium bicarbonate (KHCO3), and mixtures thereof (such as Na2CO3.NaHCO3.2H2O), preferably sodium carbonate, such as sodium carbonate hydrate, such as sodium carbonate decahydrate; The method according to any one of claims 1 to 2 and 5 to 7.

9. The potato protein is a native protein, a reprocessed protein and / or a denatured protein, preferably a denatured protein. The method according to any one of claims 1 to 8.

10. the amount of potato protein ranges from 45 to 94.9% by weight relative to the total weight of the composition; The method according to any one of claims 1 to 9.

11. The alkaline salt is present in an amount ranging from 0.1 to 4% by weight relative to the total weight of the composition. The method according to any one of claims 1 to 10.

12. The composition comprises water in an amount of 10 to 50% by weight based on the total weight of the composition. The method according to any one of claims 1 to 11.

13. the one or more additional vegetable ingredients are selected from the group consisting of vegetable protein, vegetable starch, vegetable fiber, and combinations thereof, with the proviso that the vegetable ingredient is different from potato protein; The method according to any one of claims 1 to 12.

14. The plant protein comprises a plant source selected from the group consisting of pea, soybean, canola, wheat, rice, bean, fava bean, chickpea, lentil, algae, gluten, lupin, sunflower, hemp, and combinations thereof, preferably comprising pea and / or fava bean; The method of claim 13.

15. The plant starch comprises a source selected from the group consisting of native starch, modified starch, pregelatinized native or modified starch, potato granules, and potato flakes; 15. The method according to claim 13 or 14.

16. 16. The method of any one of claims 13 to 15, wherein the plant fiber comprises a plant source selected from the group consisting of potato, pea, pear, apple, avocado, date, bean, kidney bean, lima bean, and edamame.

17. the extruded potato protein product after exiting the extruder has a moisture content of less than 20% by weight, preferably less than 15% by weight, more preferably less than 10% by weight. The method according to any one of claims 1 to 16.

18. The extrusion of the composition is carried out at a temperature of 150 to 220° C. (e.g., 150 to 200° C.), preferably 150 to 190° C., more preferably 175 to 190° C.; The method according to any one of claims 1 to 17.

19. An extruded potato protein product obtained / obtainable by a method according to any one of claims 1 to 18.

20. The extruded potato protein product is a food ingredient.

20. The extruded potato protein product of claim 19.

21. A food product comprising the extruded potato protein product of claim 19 or the food ingredient of claim 20.

22. the extruded potato protein product, the food ingredient and / or the food product are selected from the group consisting of meat analogs, fish analogs, livestock meat analogs, plant-based ground beef, plant-based minced meat, plant-based meat substitutes / analogs, bacon analogs, snacks, and variations thereof; 20. The extruded potato protein product of claim 19, the food ingredient of claim 20 and / or the food product of claim 21.

23. 2. Use of the composition in an extrusion process for the production of meat analog products, comprising: The composition comprises: i) potato protein in an amount ranging from 43 to 94.9% by weight of the total weight of the composition; ii) one or more alkaline salts in an amount of 0.1 to 5% by weight of the total weight of the composition; iii) water in an amount of 5 to 50% by weight of the total weight of the composition; Including, the one or more alkaline salts are selected from the group consisting of carbonates, phosphates, citrates, hydroxides, and oxides; use.

24. The composition has a pH in the range of 4.5 to 9, preferably in the range of 4.8 to 9 (e.g., a range of 5 to 7), more preferably in the range of 5.8 to 8, and even more preferably in the range of 6 to 7 (e.g., a range of 6 to 6.8); 24. The use according to claim 23.

25. 1. Use of a composition having a pH greater than 4.5 in an extrusion process for the production of meat analog products, comprising: The composition comprises: i) potato protein in an amount ranging from 43 to 94.9% by weight of the total weight of the composition; ii) water in an amount of 5 to 40% by weight of the total weight of the composition; Including, The composition further comprises one or more alkaline salts; The one or more alkaline salts may be carbonates, phosphates, citrates, hydroxides, and acids. ##STR00013## selected from the group consisting of: use.

26. The composition has a pH in the range of 4.5 to 9 (e.g., pH 5 to 7, etc.), preferably in the range of 4.8 to 9, more preferably in the range of 5.8 to 8, and even more preferably in the range of 6 to 7 (e.g., pH 6 to 6.8, etc.); 26. The method of claim 25.

27. The composition has a pH in the range of 5 to 7 (e.g., a pH range of 6 to 7, etc.); 27. The use according to claim 25 or 26.

28. the one or more alkaline salts are selected from the group consisting of sodium carbonate, sodium bicarbonate, trisodium citrate, disodium phosphate, sodium tripolyphosphate, and sodium hydroxide; Use according to any one of claims 25 to 27.

29. The one or more alkaline salts are carbonate compounds, preferably sodium carbonate or sodium bicarbonate; Use according to any one of claims 25 to 27.

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