Novel textured fibrous or layered food and method for producing same

Abstract

The present invention relates to the production of novel textured fibrous or layered foods, in particular so-called "meat substitutes". The present invention also relates to a process for producing said novel textured fibrous or layered foods. The present invention also relates to the use of said novel textured fibrous or layered foods as intermediates which can be used in the production of other products.

Description

[Technical field]

[0001] The present invention relates to the production of novel textured fibrous or layered foods, in particular so-called "meat substitutes". The present invention also relates to a process for producing said novel textured fibrous or layered foods. The present invention also relates to the use of said novel textured fibrous or layered foods as intermediates which can be used in the production of other products. [Background technology]

[0002] With the rise of vegetarian and vegan diets and increasing awareness of the environmental costs of the meat industry, many food manufacturers have developed a wide range of alternative meat products that mimic meat products (e.g. steaks, cheeses, sausages, etc.). These products, also known as meat substitutes, imitation meats or plant-based meats, are food products that have similar sensory properties to certain types of meat, such as chicken or beef.

[0003] Moreover, producing these artificial meats requires seven times fewer resources than producing real meat (Non-Patent Document 1). In fact, peas and brown algae, for example, require much less water than raising cattle (which also require feeding with grains).

[0004] These meat substitutes are basically made from non-meat products, sometimes without any animal products such as dairy or eggs. Many are based on soybeans, wheat, grains, peas, various photosynthetic plants, bacterial or fungal cultures, which are modified by mechanochemical processes to obtain meat-like products, which can then be flavored. Recently, some companies have also tried to create artificial meat using 3D printers.

[0005] Among the mechanical processes used to produce these artificial meats, extrusion cooking is the most widely used in the food industry. This method is widely used in the food industry because it allows the production of foamed, cooked and textured products. This method consists of simultaneously subjecting the raw materials or raw material mixtures to mechanical heat treatment in a very short time. In simple terms, the food products are first mixed and homogenized by the application of mechanical energy, then cooked by the thermal energy supplied to change some of the molecular bonds, and finally the product is forced outwards through a die under pressure.

[0006] Among the chemical processes that allow the production of these artificial meats, the food industry can use enzymes. It is also possible to produce these artificial meats through chemical processes, using salts and acids. Finally, it is also possible to use physical processes, such as high pressure and heat treatments.

[0007] However, as mentioned above, these meat substitutes undergo a series of processes that significantly reduce their nutritional value and increase health risks in order to give them the taste and textural qualities of the imitation products. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication No. 2009 / 153751 [Non-patent literature]

[0009] [Non-Patent Document 1] Florent Motey, "La viande d'imitation pourrait envahirNos assiettes d'ici 2050", Le Figaro, November 13, 2014, page 1 [Non-Patent Document 2] Chen f., Wei YM, Zhang B., Okhonlaye Ojokoh A., 2010. "System parameters and product properties response of soybean protein extruded at wide moisture range. Journal of Food Engineering, Vol. 96, 2nd ed., 208-213) [Non-Patent Document 3] Kerr WL, Li R., Toledo T. 2000. "Dynamic mechanical analysis of marinated chicken breast meat", Journal of Textures Studies, Vol. 31, 421-436). [Non-Patent Document 4] Dan-Asabe, B., Yaro, SA, Yawas, DS and Aku, SY, (2007), "Water displacement and bulk density-relation methods of finding density of powered materials", International Journal of Innovative Research in Science, Engineering and Technology, 3297(9). [Non-Patent Document 5] Hughes, S.W., (2005), "Archimedes revisited: a faster, better, cheaper method of accurately measuring the volume of small objects", Physics Education, 40(5), 468-474. [Non-Patent Document 6] Yokoyama K, Nio N, Kikuchi Y, "Properties and applications of microbial transglutaminase", Appl Microbiol Biotechnol, May 2004, 64(4):447-54, doi:10.1007 / s00253-003-1539-5, electronically published on January 22, 2004, PMID: 14740191 [Non-Patent Document 7] Heck, T., Faccio, G., Richter, M., Thony-Meyer, L., 2013, "Enzyme-catalyzed protein crosslinking", Appl.Microbiol.Biotechnol, 97, 461-475, https: / / doi.org / 10.1007 / s00253-012-4569-z [Non-Patent Document 8] Menendez, O., Rawel, H., Schwarzenbolz, U. and Henle, T. (2006), "Structural changes of microbial transglutaminase during thermal and high-pressure treatment", Journal of agricultural and food chemistry, 54(5), 1716-1721. [Non-Patent Document 9] Grist, KL, Taylor, T., Augenstein, L., (1965), "The Inactivation of Enzymes by Ultraviolet Light.V.The Disruption of Specific Cysteines in Ribonuclease", Radiation Research, 26(2), 198-210. [Non-Patent Document 10] McLaren, AD, Luse, RA, (1961), "Mechanism of Inactivation of Enzyme Proteins by Ultraviolet Light", Science, 134, 836-836. [Non-Patent Document 11] Butler, JAv and Robins, AB, (1963), "Effects of Certain Metal Salts on the Inactivation of Solid Trypsin by Ionizing Radiation", Radiation Research, 19(4), 582-592. [Non-Patent Document 12] Braham, SA, Siar, EH, Arana-Pena, S., Carballares, D., Morellon-Sterling, R., Bavandi, H., de Andrades, D., Kornecki, JF and Fernandez-Lafuente, R, (2021), "Effect of concentrated salted solutions on the stability of immobilized enzymes: Influence of inactivation conditions and immobilization Molecules, 26(4) [Non-Patent Document 13] Langston, J., Blinkovsky, A., Byun, T., Terribilini, M., Ransbarger, D. and Xu, F., 2007, "Substrate specificity of Streptomyces transglutaminases", Appl Biochem Biotechnol, 136, 291-308. [Non-Patent Document 14] Villamiel, M. and de Jong, P., (2000), "Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins and Native enzymes of milk", Journal of Agricultural and Food Chemistry, 48, 472-478. [Non-Patent Document 15] Chen, Z., Shi, [Non-Patent Document 16] Skalecki, P., Florek, Mariusz, and Litwinczuk, A. (2010), "Freezing-induced changes of the colour and texture of Baltic cod fillets" [Non-Patent Document 17] Novakovic and I Tomasevic, 2017, “IOP Conf. Ser.: Earth Environ Sci”, 85 012063 [Non-Patent Document 18] Zhang J, Liu L, Jiang Y, Faisal S, Wei L, Cao C, Yan W, Wang Q, “Converting Peanut Protein Biomass Waste into “Doublegreen” Meat Substitutes Using a High-Moisture Extrusion Method:A Multiscale Method to Explore a Method for Forming a Meat-Like Fibrous Structure”, J Agric Food Chem, September 2019, 25, 67(38):10713-10725, doi:10.1021 / acs.jafc.9b02711, electronic publication September 13, 2019, PMID:31453702 [Non-Patent Document 19] Commission Regulation (EC) No 2073 / 2005, 2005, Official Journal of the European Commission, L 338 / 1 [Non-Patent Document 20] Health and protection agency, 2009. Guidelines for Assessing the Microbiological Safety of Ready-to-Eat Foods Placed on the Market. [Non-Patent Document 21] fcd, 2021, “Microbiological criteria applicable from 2022 to private labels, premium brands and raw materials in their original industrial packaging” Summary of the Invention [Problem to be solved by the invention]

[0010] A first object of the present invention is to provide a novel textured fibrous or layered food, in particular a novel textured fibrous or layered food, which has a high nutritional value. A second object of the present invention is to provide said novel textured fibrous or layered food, in particular a nutritional one, as an intermediate which can be used for the production of other products. A third object of the present invention is to propose a method for producing said novel textured fibrous or layered food, by implementing an innovative technique. Another object of the present invention is to propose a non-degradative method for obtaining said novel textured fibrous or layered food, which has a high nutritional value. Another object of the present invention is to propose the use of directional or unidirectional freezing to induce the formation of fibers and to impart texture to protein solutions. [Means for solving the problem]

[0011] According to a first aspect of the present invention, there is provided a textured fibrous or layered food product comprising: In texture property tests, anisotropy of more than 1 a.u (arbitrary unit) was observed. In rheological testing, it is characterized by having a viscoelasticity tan δ of less than 1 a.u.

[0012] By "fibrous food" it is meant that the product of the invention is organized in a bundle-like and filamentous formation and it also means that the product of the invention has anisotropic properties that can be measured by shear with a texture meter.

[0013] By "layered food" it is meant that the product of the invention is organized into flat spreads or sheets on top of one another. This also means that the product of the invention has anisotropic properties, which can be measured in shear by a texture meter. Furthermore, it should be noted that the cross-section of the flat sheets or laminates that make up the layered food will show fibers that are essentially straight. Thus, the edges of the planes or sheets represent fibers, resulting in a fibrous food product with the above mentioned characteristics.

[0014] By "textured food" is meant a product derived from a liquid mixture and having a solid viscoelastic properties measurable by rheology after carrying out the method of the present invention.

[0015] By "textured fibrous or layered food product (also referred to as the product of the invention)" it is understood that the product of the invention has a combination of characteristics that are measurably anisotropic and viscoelastic.

[0016] "Anisotropy" refers to a directional dependency, in this case the directional property of the fibers. It can be measured by classical techniques known in the prior art, such as texture property testing. In this respect, from a theoretical point of view, anisotropy of more than 1 a.u. means "fibrous" or "lamellar" (Non-Patent Document 2).

[0017] "Viscoelastic" refers to the property of a material to exhibit both viscous and elastic properties when subjected to deformation. This can be measured by known conventional techniques, such as rheological testing to measure the loss factor or damping factor tan δ, which is the phase angle or phase loss, or phase shift, between stress and strain. In this respect, from a logical point of view, a viscoelastic tan δ of less than 1 a.u. means "solid and textured" (Non-Patent Document 3).

[0018] Other parameters may be related to these two parameters to characterize the product of the invention. In this respect, according to another embodiment, the invention has as its object a fibrous or layered food product provided with a texture as described above, comprising a fibre density between 40.00 and 90.00%, It is further characterized in that the ratio [fiber length:product width] is 0.03 to 0.13 au.

[0019] "Fiber density" refers to the volume fraction of fibers in a cross-section (along an axis perpendicular to the length of the product) relative to the widest part of the product, as measured by image analysis. Additionally, "fiber density of 40.00-90.00%" also means that the density can be 40.00-70.00%, 70.00-90.00%, 45.00-85.00%, 50.00-80.00%, 55.00-75.00% or 60.00-70.00%. This also means that the fiber density can be 40.00%, 45.00%, 50.00%, 55.00%, 60.00%, 65.00%, 70.00%, 75.00%, 80.00%, 85.00% or 90.00%. Additionally, the fibers of the products of the present invention are essentially linear (i.e., at least 90% of the fibers are linear in shape, see right panel of FIG. 21), and another embodiment of the present invention relates to textured fibrous or layered food products as described above, further characterized by the presence of essentially linear fibers.

[0020] Percentage [fiber length:product width] means the percentage of the average fiber length of the product (measured by image analysis in mm) relative to the total product width (measured by a ruler in mm). Additionally, "Percentage [fiber length:product width] of 0.03-0.13 au" also means that this percentage is 0.03-0.08 au, 0.08-0.13 au, 0.04-0.12 au, 0.05-0.11 au, 0.06-0.10 au, or 0.07-0.09 au. This means that this fraction can be equal to 0.03 au, 0.04-0.12 au, 0.05-0.11 au, 0.06-0.10 au or 0.07-0.09 au, 0.04 au, 0.05 au, 0.06 au, 0.07 au, 0.08 au, 0.09 au, 0.10 au, 0.11 au, 0.12 au or 0.13 au.

[0021] In view of the above, another embodiment of the invention is a textured fibrous or layered food product as described above, comprising a fiber density of 40.00-90.00%, said fibers being substantially straight, It is understood that the ratio [fiber length:product width] is further characterized as being 0.03 to 0.13 au.

[0022] According to another embodiment, the invention has as its object a fibrous or layered food product provided with a texture as described above, Hardness of 10.00 to 50.00 N in texture property test, It is further characterized by having a water retention of 50.00 to 90.00%.

[0023] By "hardness" is meant the force required to compress the product of the present invention between two molars. This parameter is therefore defined as the force required to obtain a certain deformation. It is further understood that by "hardness of 10.00-50.00 N", the hardness can be 10.00-39.99 N, in which case the product of the present invention is described as not very hard, or 40.00-50.00 N, in which case the product of the present invention is described as very hard.

[0024] "Water retention" means a representative amount of the ability of a product structure to retain water when compressed for 5 minutes under a mass of 1 kg. "Water retention" is measured by the following formula:

number

[0025] In view of the above, according to one embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 10.00 to 50.00 N in texture property test, Water retention of 50.00 to 90.00% A fiber density of 40.00 to 90.00%, It is understood that the ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0026] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Texture property test: hardness of 10.00 to 39.99 N; Water retention of 80.00 to 90.00% A fiber density of 40.00 to 90.00%, The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0027] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 40.00 to 50.00 N in texture property test, Water retention of 40.00 to 79.99% A fiber density of 40.00 to 90.00%, The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0028] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 40.00 to 50.00 N in texture property test, Water retention of 80.00 to 90.00% A fiber density of 40.00 to 90.00%, The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0029] According to another embodiment, the present invention relates to a fibrous or layered food product having a texture as described above, the food product having a water displacement test of 1.59 to 1.90 g / cm 3 The present invention is further characterized in that it includes a density of

[0030] "Density" is the ratio of the mass of a product to its volume in g / cm 3 The volume of the product is measured by weight and by volumetric displacement with water (Non-Patent Documents 4 and 5). 3 The density of the material is 1.59 to 1.75 g / cm 3 , 1.75~1.90g / cm 3 , 1.65~1.85g / cm 3 or 1.70~1.70g / cm 3 This means that the density can be 1.59 g / cm 3 , 1.60g / cm 3 , 1.65g / cm 3 , 1.70g / cm 3 , 1.75g / cm 3 , 1.80g / cm 3 , 1.85g / cm 3 or 1.90 g / cm 3 This also means that it can be equal to

[0031] In this regard, according to another embodiment, the fibrous or layered food product having the texture as described above is further characterized in that it comprises an elasticity of 10.00 to 55.00% in a texture property test.

[0032] "Elasticity" refers to the ability of a product to return to its original shape within a given time between two compressions. "Elasticity" is measured by the ratio Distance2 / Distance1 (see Figure 1). Furthermore, "10.00-55.00% elasticity" also means that the elasticity can be 10.00-30.00%, 30.00-55.00%, 15.00-50.00%, 20.00-45.00%, 25.00-40.00% or 30.00-35.00%. This also means that the elasticity can be equal to 10.00%, 15.00%, 20.00%, 25.00%, 30.00%, 35.00%, 40.00%, 45.00%, 50.00% or 55.00%.

[0033] According to another embodiment, the present invention relates to a textured fibrous or layered food product as described above, further characterized in that it comprises a dry matter content (g moisture / 100 g product) of 15-39% as measured by a thermobalance.

[0034] "Dry matter content" means the percentage of the dry matter content of a product. This amount is calculated as follows: Dry matter content (%) = 100-moisture content (%) Furthermore, "a dry matter content of 15-39%" also means that it can be 16-35% or 20-30%. It also means that the dry matter content can be 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38% or 39%.

[0035] In view of the above, according to one embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 10.00 to 50.00 N in texture property test, Water retention of 50.00 to 90.00% A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; 1.59-1.90g / cm in water displacement test 3 and the density of Elasticity of 10.00 to 55.00% in texture property testing, A fiber density of 40.00 to 90.00%, It is understood that the ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0036] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Texture property test: hardness of 10.00 to 39.99 N; Water retention of 80.00 to 90.00% A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; 1.59-1.90g / cm in water displacement test 3 and the density of Elasticity of 10.00 to 55.00% in texture property testing, A fiber density of 40.00 to 90.00%, The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0037] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 40.00 to 50.00 N in texture property test, Water retention of 40.00 to 79.99% A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; 1.59-1.90g / cm in water displacement test 3 and the density of Elasticity of 10.00 to 55.00% in texture property testing, A fiber density of 40.00 to 90.00%, The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0038] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 40.00 to 50.00 N in texture property test, Water retention of 80.00 to 90.00% A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; 1.59-1.90g / cm in water displacement test 3 and the density of Elasticity of 10.00 to 55.00% in texture property testing, A fiber density of 40.00 to 90.00%, The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0039] According to another embodiment, the present invention relates to a textured fibrous or layered food product as described above, wherein said fibers have a thickness of 0.10-1.00 mm and a length of 1.00-150.00 mm.

[0040] "Fiber thickness" is the distance between the two ends of a fiber in the direction perpendicular to the fiber development, measured in mm by image analysis. Furthermore, "thickness of 0.10-1.00 mm" means that the thickness can be 0.10-0.55 mm, 0.55-1.00 mm, 0.15-0.95 mm, 0.20-0.90 mm, 0.25-0.85 mm, 0.30-0.80 mm, 0.35-0.75 mm or 0.40-0.70 mm. This also means that the thickness can be equal to 0.10 mm, 0.20 mm, 0.30 mm, 0.40 mm, 0.50 mm, 0.60 mm, 0.70 mm, 0.80 mm, 0.90 mm or 1.00 mm.

[0041] "Fiber length" is the distance between two ends of a fiber in the direction of fiber development, measured in mm by image analysis. "Length of 1.00-150.00 mm" also means that the length can be 1.00-95.00 mm, 95.00-150.00 mm, 5.00-120.00 mm, 15.00-100.00 mm, 25.00-85.00 mm, or 45.00-75.00 mm. This also means that the length can be equal to 1.00 mm, 10.00 mm, 20.00 mm, 30.00 mm, 40.00 mm, 50.00 mm, 60.00 mm, 70.00 mm, 80.00 mm, 90.00 mm, 100.00 mm, 110.00 mm, 120.00 mm, 130.00 mm, 140.00 mm or 150.00 mm.

[0042] According to another embodiment, the present invention relates to a textured fibrous or layered food product as described above, wherein the fiber spacing is between 0.05 and 1.00 mm.

[0043] "Fiber spacing" means the distance between two juxtaposed fibers, measured in mm by image analysis. Additionally, the term "fiber spacing of 0.05-1.00 mm" also means that the fiber spacing can be 0.05-0.50 mm, 0.50-1.00 mm, 0.10-0.90 mm, 0.20-0.80 mm, 0.30-0.70 mm, or 0.40-0.60 mm. This also means that the fiber spacing can be equal to 0.05 mm, 0.10 mm, 0.15 mm, 0.20 mm, 0.25 mm, 0.30 mm, 0.35 mm, 0.40 mm, 0.45 mm, 0.50 mm, 0.55 mm, 0.60 mm, 0.65 mm, 0.70 mm, 0.75 mm, 0.80 mm, 0.85 mm, 0.90 mm, 0.95 mm or 1.00 mm.

[0044] According to another embodiment, the present invention relates to a fibrous or layered food product having texture as described above, further characterized in that it has a chewiness of 10.00 to 1500.00 N in a texture property test.

[0045] "Chewability" refers to the energy required to chew the product of the present invention in order to swallow it. Furthermore, "chewability of 10.00-1,500.00N" also means that the chewability can be 10.00-900.00N, 900.00-1,500.00N, 250.00-1,250.00N or 500-1,000.00N. This also means that the chewability can be equal to 10.00N, 50.00N, 100.00N, 250.00N, 500.00N, 750.00N, 1,000.00N, 1,250.00N or 1,500.00N.

[0046] According to another embodiment, the present invention relates to a textured fibrous or layered food product as described above, further characterized in that the texture physical property test includes a cohesiveness of 0.10 to 0.70 au.

[0047] By "cohesion" is meant the ability of a product to resist a second deformation relative to its ability to resist a first deformation. This is measured by the ratio Area2 / Area1 (see FIG. 1). It is further understood that by "cohesion of 0.10-0.70 au" the cohesion may be 0.10-0.40 au, 0.40-0.70 au, 0.20-0.60 au or 0.30-0.50 au. This also means that the cohesion may be equal to 0.10 au, 0.20 au, 0.30 au, 0.40 au, 0.50 au, 0.60 au or 0.70 au.

[0048] According to another embodiment, the present invention relates to a fibrous or layered food product having texture as described above, further characterized in that it has a recovery of 5.00 to 25.00% in a texture property test.

[0049] "Recovery" refers to the ability of a product to return to its original size after compression. "Recovery" is measured by the ratio Area4 / Area3 (see Figure 1). Additionally, "impact strength of 5.00-25.00%" also means that the impact strength can be 5.00-15.00%, 15.00-25.00% or 10.00-20.00%. This also means that the impact strength can be 5.00%, 10.00%, 15.00%, 20.00% or 25.00%.

[0050] In view of the above, according to one embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 10.00 to 50.00 N in texture property test, Water retention of 50.00 to 90.00% 5.00-25.00% recovery in texture property test, Cohesion of 0.10 to 0.70 au in texture property tests, Elasticity of 10.00 to 55.00% in texture property testing, Texture property test: chewiness of 10.00 to 1500.00N, 1.59-1.90g / cm in water displacement test 3 and the density of A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; A fiber density of 40.00 to 90.00%, The fibers have a thickness of 0.10 to 1.00 mm, a length of 1.00 to 150.00 mm, and a fiber spacing of 0.05 to 1.00 mm; It is understood that the ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0051] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Texture property test: hardness of 10.00 to 39.99 N; Water retention of 80.00 to 90.00% 5.00-25.00% recovery in texture property test, Cohesion of 0.10 to 0.70 au in texture property tests, Elasticity of 10.00 to 55.00% in texture property testing, Texture property test: chewiness of 10.00 to 1500.00N, 1.59-1.90g / cm in water displacement test 3 and the density of A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; A fiber density of 40.00 to 90.00%, The fibers have a thickness of 0.10 to 1.00 mm, a length of 1.00 to 150.00 mm, and a fiber spacing of 0.05 to 1.00 mm; The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0052] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of over 1a.u in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 40.00 to 50.00 N in texture property test, Water retention of 40.00 to 79.99% 5.00-25.00% recovery in texture property test, Cohesion of 0.10 to 0.70 au in texture property tests, Elasticity of 10.00 to 55.00% in texture property testing, Texture property test: chewiness of 10.00 to 1500.00N, 1.59-1.90g / cm in water displacement test 3 and the density of A textured, fibrous or layered food with a dry matter content of 20.00 to 40.00%; A fiber density of 40.00 to 90.00%, The fibers have a thickness of 0.10 to 1.00 mm, a length of 1.00 to 150.00 mm, and a fiber spacing of 0.05 to 1.00 mm; The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0053] In particular, according to another embodiment, the present invention has as its object a textured fibrous or layered food product, Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, Viscoelasticity tan δ in rheological testing of less than 1 a.u.; Hardness of 40.00 to 50.00 N in texture property test, Water retention of 80.00 to 90.00% 5.00-25.00% recovery in texture property test, Cohesion of 0.10 to 0.70 au in texture property tests, Elasticity of 10.00 to 55.00% in texture property testing, Texture property test: chewiness of 10.00 to 1500.00N, 1.59-1.90g / cm in water displacement test 3 and the density of A dry matter content of 15-39% (g moisture / 100g product) as determined by thermobalance; A fiber density of 40.00 to 90.00%, The fibers have a thickness of 0.10 to 1.00 mm, a length of 1.00 to 150.00 mm, and a fiber spacing of 0.05 to 1.00 mm; The ratio [fiber length:product width] is characterized by being 0.03 to 0.13 au.

[0054] According to another embodiment, the present invention relates to a textured fibrous or layered food product as described above, further characterized in that it comprises a moisture content of 60.00 to 80.00%.

[0055] "Moisture" refers to the amount of water present in the product of the present invention as measured by a thermobalance. Furthermore, "60.00-80.00% moisture content" also means that the moisture content can be 60.00-70.00%, 70.00-80.00% or 65.00-75.00%. This also means that the moisture content can be 60.00%, 65.00%, 70.00%, 75.00% or 80.00%.

[0056] According to another embodiment, the invention has as its object a fibrous or layered food product provided with a texture as described above, a. At least 0.5 cm high; b. At least 0.5 cm thick; and c. a width of at least 0.5 cm.

[0057] By "at least 0.5 cm in height" it is also meant that the height can be at least 1 cm, at least 2 cm, at least 3 cm, at least 4 cm, at least 5 cm, at least 6 cm, at least 7 cm, at least 8 cm, at least 9 cm, at least 10 cm, at least 11 cm, at least 12 cm, at least 13 cm, at least 14 cm, at least 15 cm, at least 16 cm, at least 17 cm, at least 18 cm, at least 19 cm, at least 20 cm, at least 21 cm, at least 22 cm, at least 23 cm, at least 24 cm, at least 25 cm, at least 26 cm, at least 27 cm, at least 28 cm, at least 29 cm, at least 30 cm, etc. It also means that the height can be from 2 cm to 30 cm, from 6 cm to 15 cm.

[0058] By "at least 0.5 cm thick" it is also meant that the thickness can be at least 1 cm, at least 2 cm, at least 3 cm, at least 4 cm, at least 5 cm, at least 6 cm, at least 7 cm, at least 8 cm, at least 9 cm, at least 10 cm, at least 11 cm, at least 12 cm, at least 13 cm, at least 14 cm, at least 15 cm, at least 16 cm, at least 17 cm, at least 18 cm, at least 19 cm, at least 20 cm, at least 21 cm, at least 22 cm, at least 23 cm, at least 24 cm, at least 25 cm, at least 26 cm, at least 27 cm, at least 28 cm, at least 29 cm, at least 30 cm, etc. It also means that the thickness can be between 5 and 15 cm.

[0059] "At least 0.5 cm wide" also means that the width can be at least 1 cm, at least 2 cm, at least 3 cm, at least 4 cm, at least 5 cm, at least 6 cm, at least 7 cm, at least 8 cm, at least 9 cm, at least 10 cm, at least 11 cm, at least 12 cm, at least 13 cm, at least 14 cm, at least 15 cm, at least 16 cm, at least 17 cm, at least 18 cm, at least 19 cm, at least 20 cm, at least 21 cm, at least 22 cm, at least 23 cm, at least 24 cm, at least 25 cm, at least 26 cm, at least 27 cm, at least 28 cm, at least 29 cm, at least 30 cm, etc. This also means that the width can be between 5 and 30 cm.

[0060] As set out below, the products of the invention are obtained from vegetable proteins, and it will be appreciated that another embodiment of the invention is a textured fibrous or layered food product as described above, said textured fibrous or layered food product comprising vegetable proteins.

[0061] According to a second aspect, the object of the present invention is the use of a textured fibrous or layered food product as described above, as an intermediate which may be used in the manufacture of other further composite products, such as ready-made meals.

[0062] According to another aspect of the invention, the object is to produce a textured fibrous or layered food product from vegetable proteins, or a method for producing such a textured fibrous or layered food product from vegetable proteins, comprising at least a. enzyme-treating 1-30% by weight of vegetable protein based on the weight of the protein solution and at least 20% of the vegetable protein that is soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0063] In the context of the present invention, it is important to note that the textured fibrous or layered food obtained (also called the product of the invention) is a meat substitute, i.e. a product that mimics the properties of meat obtained from vegetable proteins, especially in terms of fiber and texture, whose organoleptic properties can be modified at will (flavoring, fat addition). In fact, the implementation of the method of the invention developed by the inventors has the advantage that it is adaptable and allows the production of small and large substitutes (for example 15 cm high x 15 cm thick x 30 cm wide). The diversity of the products obtained is therefore wide, and the malleability (adaptation of parameters) of the method of the invention advantageously allows the realization of a wide range of textures that are of great interest to the industry. Moreover, unlike the extrusion method, the implementation of the method of the invention does not require the use of high temperatures and pressures. In this way, the vegetable proteins retain a large part of their nutritional value and the organoleptic properties of the product of the invention are only improved.

[0064] By "protein solution" is meant an aqueous solution comprising vegetable protein. This solution may therefore also comprise other components such as salts, as a result of the implementation of the method of the invention (see below). Preferably, this protein solution is salt-free, i.e. has a salt concentration of 0% by weight relative to the weight of the protein solution. However, if, due to the selected protein source, this protein solution contains salt, in particular NaCl, then the salt concentration of the protein solution must not exceed 0.85% by weight relative to the weight of the protein solution. In other words, in the sense of the invention, the salt concentration of the protein solution is less than 0.85% by weight relative to the weight of the protein solution. "Less than 0.85%" means that the salt concentration of the protein solution may be less than 0.80%, less than 0.70%, less than 0.60%, less than 0.50%, less than 0.40%, less than 0.30%, less than 0.20%, less than 0.10% or less than 0.05% by weight relative to the weight of the protein solution. Advantageously, the salt concentration of the protein solution is less than 0.20% or less than 0.10% by weight.

[0065] With regard to the raw material (i.e. vegetable protein), it is stated that the starting protein solution comprises 1-30% by weight of vegetable protein based on the weight of the protein solution, which also means that the protein solution can comprise 1-25%, 1-20%, 1-15%, 1-10%, 1-5%, 5-30%, 10-30%, 15-30%, 20-30%, 25-30%, 5-25% or 10-20% by weight of vegetable protein based on the weight of the protein solution. This also means that the protein solution comprises 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% or 30% by weight of vegetable protein based on the weight of the protein solution.

[0066] Furthermore, for the purposes of the invention, the term "vegetable protein" refers to any protein mixture, At least 70% by mass of the protein is plant-derived protein, and if the enzyme belongs to the class of aminoacyltransferases (e.g., transglutaminase), it has a lysine score of 50 to 150 and a glutamine score of 50 to 150; or When the enzyme is an oxidoreductase or a member of the class (e.g., laccase, tyrosinase, and peroxidase), a plant-derived protein having a tyrosine score of 50 to 150; It should be noted that this is understood to include up to 30% other proteins of plant or non-plant origin, by weight of the protein.

[0067] In other words, when it is stated that the starting protein solution comprises 1-30% by weight of vegetable protein relative to the weight of the protein solution, this means that the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising at least 70% vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and up to 30% other proteins relative to the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising 83.33% vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and 16.66% other proteins relative to the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising 80% vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and 20% other proteins relative to the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising 90.91% of vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and 9.09% of other proteins, based on the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising at least 90% of vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and up to 10% of other proteins, based on the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising at least 95% of vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and up to 5% of other proteins, based on the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising 95.24% of vegetable protein having the above-mentioned lysine / glutamine / tyrosine score and 4.76% of other proteins, based on the weight of the protein solution. In particular, the starting protein solution comprises 1-30% by weight of vegetable protein from a mixture comprising 100% vegetable-derived protein having the abovementioned lysine / glutamine / tyrosine scores, based on the weight of the protein solution.

[0068] "Lysine score", "glutamine score" or "tyrosine score" refers to the concentration of an amino acid in a protein compared to the concentration of the same amino acid in a reference protein (here, egg protein, i.e. ovalbumin with sequence SEQ ID NO:1). "Amino acid concentration of a protein" refers to the amount of said amino acid relative to the total amount of amino acids in said protein. For example, ovalbumin with sequence SEQ ID NO:1 contains 5.18% lysine and 3.8% brown rice. Thus, brown rice has a lysine score of 73 ([3.8 / 5.18] x 100), which also means that the lysine score can be 50-125, 50-100, 50-75, 75-150, 100-150, 125-150, 95-105 or 75-125. This means that the score may be 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145 or 150. Also, in particular, another embodiment of the invention relates to a method as described above, wherein the protein solution comprising 1-30% by weight of vegetable protein is derived from a mixture, the mixture comprising: At least 70% of the protein is of plant origin, and if the enzyme belongs to the class of aminoacyltransferases, it has a lysine score of 75 to 125 (or 95 to 105) and a glutamine score of 75 to 125 (or 95 to 105); or When the enzyme belongs to the class of oxidoreductases, a plant-derived protein having a tyrosine score of 75 to 125 (or 95 to 105); With 30% or less of other proteins, Included, based on weight of protein solution.

[0069] It is also understood that one embodiment of the present invention is a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing such a textured fibrous or layered food product from vegetable proteins, said method comprising the steps of: a. An enzyme treatment step of a protein solution containing 1 to 30% by weight of vegetable protein from a mixture, the mixture being At least 70% of the protein is of plant origin, and the enzyme, if it belongs to the class of aminoacyltransferases, in particular if the enzyme is a transglutaminase, has a lysine score of 50 to 150 and a glutamine score of 50 to 150, or If the enzyme belongs to the class of oxidoreductases, in particular if the enzyme is selected from laccases, tyrosinases and peroxidases, at least 70% plant-derived protein with a tyrosine score of 50 to 150, With 30% or less of other proteins, by weight of the protein solution, at least 20% of the vegetable protein being soluble in said protein solution; By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. freezing the enzyme treated protein solution under conditions that allow for the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0070] It is further provided that at least 20% of the plant protein is soluble, i.e. dissolved in the protein (water-soluble) solution. In this respect, the solubility of the plant protein can be measured by separating the protein solution by centrifugation (at least 3000 revolutions per minute [rpm] for 2 hours [h]) and quantifying the protein. The solubility of the plant protein is then defined as the ratio of the amount of plant protein in the supernatant to the amount of total plant protein (before separation). It should further be noted that "at least 20%" means that at least 25%, at least 30%, at least 35%, at least 40%, at least 45% of the plant protein is soluble, with at least 50% being preferred. Thus, the present invention also includes all protein solutions for plant proteins in which at least 50%, 60%, 70%, 80%, 90% or 95% of the plant protein is soluble.

[0071] In this respect, if the protein solution of the present invention comprises 1% by weight of vegetable protein relative to the weight of the protein solution, and at least 20% of the vegetable protein is soluble, this means that the protein solution of the present invention comprises 0.2% by weight of soluble vegetable protein relative to the weight of the protein solution.If the protein solution of the present invention comprises 30% by weight of vegetable protein relative to the weight of the protein solution, and at least 20% of the vegetable protein is soluble, this means that the protein solution of the present invention comprises 6% by weight of soluble vegetable protein relative to the weight of the protein solution.Therefore, another embodiment of the present invention relates to the method as described above, and it is understood that the protein solution comprises 0.2% by weight of soluble vegetable protein relative to the mass of the protein solution. Additionally, "at least 0.2%" means at least 0.5%, at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, or at least 50%.

[0072] In view of the above, another embodiment of the present invention relates to a method as described above, wherein the protein solution comprises 5-25% by weight of vegetable protein, based on the weight of the protein solution. Also, another embodiment of the present invention relates to a method as described above, wherein the protein solution comprises at least 50% vegetable protein, which is soluble in the protein solution.

[0073] "Enzyme addition" refers to the addition to a protein solution of a protein (amino acid sequence) with catalytic activity capable of carrying out an enzymatic reaction (for example the formation of a peptide bond between two amino acids) due to its three-dimensional arrangement. Among those selected for carrying out the invention, mention may be made of those belonging to the class of aminoacyltransferases (for example transglutaminases) and those belonging to the class of oxidoreductases (for example laccases, tyrosinases and peroxidases).

[0074] According to another embodiment, the invention relates to a method as described above, wherein said enzyme belongs to the class of aminoacyltransferases, in particular a transglutaminase, the enzymatic activity of which is described below (Non-Patent Document 6). [ka]

[0075] In particular, another embodiment of the invention relates to a method as described above, wherein said enzyme is a microbial transglutaminase provided by: PROBIND® TXo (CAS No. 80146-85-6; enzyme activity 125 U / g) produced by BDF Ingredients from Streptomyces mobaraensis strain DSM 40587 (ATCC 27441) (Patent Document 1); Produced by AB Enzymes (CAS No. 80146-85-6; enzyme activity 100 U / g) from Streptomyces mobaraensis strain DSM 40587; Transglutaminase EB (CAS No. 80146-85-6; enzyme activity 100 U / g) produced from Streptomyces mobaraensis strain DSM 40587 by Kitchen Innovation, or Activa® FV by Ajinomoto (CAS No. 80146-85-6; enzyme activity 98 U / g) produced from Streptomyces mobaraensis strain DSM 40587.

[0076] In particular, another embodiment of the invention relates to a method as described above, characterized in that said enzyme is BDF PROBIND TXo (US Pat. No. 5,399,633).

[0077] According to another embodiment, the present invention also relates to a method as described above, wherein the enzyme belongs to the class of oxidoreductases and is in particular selected from laccases, tyrosinases and peroxidases. In particular, another embodiment of the present invention relates to a method as described above, wherein the enzyme is selected from laccases, tyrosinases and peroxidases whose enzymatic activity is as follows (Non-Patent Document 7). [ka]

[0078] In particular, another embodiment of the present invention relates to a method as described above, wherein the enzyme is Laccase (CAS No. 80498-15-3; enzyme activity 500 U / g) supplied by Merck, produced from Coriolus versicolor mushroom, Peroxidase (CAS No. 9003-99-0; enzyme activity 120,000 U / g) produced by Almorasia rusticana, supplied by Merck; or Tyrosinase (CAS No. 9002-10-2; enzyme activity 1,000 U / g) supplied by Sigma-Aldrich is produced from Agaricus bisporus.

[0079] In this respect, it is important to pay attention to the incubation conditions of said enzymes in order to catalyze at least one enzymatic reaction for the purpose of cross-linking plant proteins. "At least one enzymatic reaction" means a complete reaction starting from the formation of an enzyme-substrate complex and ending with the formation of a product from the substrate and the release of the enzyme. "Cross-linking of said plant proteins" means the formation of protein-protein bonds. These may be strong bonds such as disulfide bridges and peptide bonds and / or weak bonds such as hydrophobic bonds, hydrogen bonds, ionic bonds, van der Waals forces, etc.

[0080] In particular, another embodiment of the present invention relates to a method as described above, wherein the conditions that allow the enzyme to catalyze at least one enzymatic reaction are suitable temperature and pH conditions with or without stirring. By way of example, suitable [temperature;pH] combinations may be [50°C;pH7] and [40°C;pH6]. Similarly, [temperature;incubation time] combinations, for example at pH 6 to 7, may be [30°C;120 min], [40°C;60 min], [50°C;30 min], [60°C;15 min].

[0081] "Freezing" means that the enzyme-treated protein solution is solidified by placing the crosslinked protein solution under sufficiently low temperature conditions due to the activity of the enzyme. For this purpose, a temperature of -110 to 0°C, -90 to -2°C, -50 to -4°C or -20 to -5°C is applied to the enzyme-treated protein solution for a sufficient time. In this way, fiber formation is carried out in the enzyme-treated protein solution, which allows the texture to be imparted and thus a textured fibrous or layered frozen food to be obtained. It should be noted that in order to obtain the low temperature conditions of the invention, it is necessary to use in particular mechanical, static or blast cooling techniques or cryogenic techniques (static or air cooling). It should also be noted that "fiber formation" means that, due to the effect of cooling, the solidification of the enzyme-treated protein solution leads to the emergence of a network of interconnected proteins, which can be oriented under the influence of cooling if necessary. According to another embodiment, the present invention has as its object a method as described above, wherein the freezing in step b. is carried out under conditions that freeze at least 95% of the enzyme-treated protein solution, and the freezing is carried out in a temperature range of -110 to 0°C.

[0082] "Freezing at least 95% of the enzyme-treated protein solution" means that the entire enzyme-treated protein solution may not be frozen at the end of the method of the present invention. In fact, if it is assumed that cold air is transmitted from the outside to the inside of the enzyme-treated protein solution, the center of the enzyme-treated protein solution may not be frozen if step b. is not continued long enough. Similarly, if it is assumed that directional or unidirectional freezing is performed, since cold air is transmitted from the bottom to the top (or from the top to the bottom) of the enzyme-treated protein solution, the top (or bottom) of the enzyme-treated protein solution may not be frozen if step b. is not continued long enough. However, a freezing rate of 95% is necessary and sufficient for the production of the product of the present invention. Therefore, "freezing at least 95% of the enzyme-treated protein solution" means freezing at least 96%, at least 97%, at least 98%, or at least 99% to take this possibility into account.

[0083] Since it is then preferable to obtain at the end of the method of the invention a textured, easily manipulated, fibrous or layered frozen food product, another embodiment of the invention relates to a method as described above, wherein the freezing in step b. is carried out under conditions that result in 100% freezing of the enzyme-treated protein solution.

[0084] "A temperature of -110 to 0°C" means that the temperature conditions applied to solidify the enzyme-treated protein solution are -110 to 0°C. In other words, this temperature may be -100 to -5°C, -90 to -10°C, -80 to -20°C, -70 to -30°C or -60 to -40°C, in particular -50 to -2°C or -20 to -5°C. It also means that this temperature may be -110°C, -100°C, -90°C, -80°C, -70°C, -60°C, -50°C, -40°C, -30°C, -20°C, -10°C, -5°C, -4°C, -3°C, -2°C, -1°C or 0°C. In particular, another embodiment of the present invention has as an object the method as described above, wherein the freezing is carried out at a temperature of -50 to -2°C. In particular, another embodiment of the present invention has as its object the method as described above, wherein said freezing is carried out at a temperature of -20 to -5°C.

[0085] In practice, suitable [temperature;time] combinations for carrying out this freezing are, for example, [-120°C; 45 minutes], [-80°C; 4 hours], [-40°C; 8 hours], [-24°C; 12 hours], and [-5°C; 24 hours].

[0086] In view of the above, the object of the present invention is also a method for producing a textured fibrous or layered food product from vegetable proteins, or for producing such a textured fibrous or layered food product from vegetable proteins, comprising: a. enzyme-treating 1-30% by weight of vegetable protein based on the weight of the protein solution and at least 20% of the vegetable protein that is soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, a step of incubating the protein solution to which the enzyme has been added at a temperature of 30 to 60° C. for a time period of 15 to 120 minutes to allow the enzyme to catalyze at least one enzymatic reaction, thereby obtaining an enzyme-treated protein solution; b. Freezing the enzyme-treated protein solution under protein fiber forming conditions at a temperature of -120 to -5°C for a time of 15 minutes to 48 hours to obtain a textured fibrous or layered frozen food.

[0087] In view of the above, another embodiment of the invention relates to a method as described above, wherein the protein solution comprising 1-30% by weight of vegetable protein is derived from a mixture, the mixture comprising: At least 70% of the protein is of plant origin, and when the enzyme belongs to the class of aminoacyltransferases, it has a lysine score of 50 to 150 and a glutamine score of 50 to 150; or When the enzyme belongs to the class of oxidoreductases, a plant-derived protein having a tyrosine score of 50 to 150; It is understood that this includes up to 30% other proteins.

[0088] According to another embodiment, the present invention relates to a method as described above, wherein said freezing in step b. is directional freezing. In particular, according to another embodiment, the present invention relates to a method as described above, wherein said freezing in step b. is unidirectional freezing.

[0089] "Directional freezing" means that at least two cooling fronts pass through the enzyme-treated protein solution as the protein solution freezes. For example, this occurs when the enzyme-treated protein solution is placed in a cooling chamber (such as a freezer or deep freezer) that is not insulated and where cold air is uniformly distributed.

[0090] By "unidirectional freezing" is meant that a single cooling front passes through the enzyme-treated protein solution during freezing. To achieve control of the freezing direction, means that can be used are known. In practice, this can be achieved by: The position of a cold source relative to the sample is controlled (e.g., a cooling plate on which the product is placed or a thermostatic bath in which the product is partially immersed). The product is isolated in a refrigerator where cooling is evenly distributed (freezer, deep freezer, etc.). Other means allow the direction of the freeze front within the product to be controlled, such as by insulating one or more sides of the product with insulation, for example a mold.

[0091] According to another embodiment, the object of the invention is a method as described above, further comprising a preliminary step of preparing said protein solution from a (vegetable) protein source, said protein comprising 1-30% by weight of vegetable protein or comprising 1-30% by weight of vegetable protein from a protein mixture, said protein mixture comprising: At least 70% of the protein is of plant origin, and when the enzyme belongs to the class of transglutaminases, it has a lysine score of 50 to 150 and a glutamine score of 50 to 150; or When the enzyme belongs to the class of oxidoreductases (e.g., laccase, tyrosinase, and peroxidase), a plant-derived protein having a tyrosine score of 50 to 150; and 30% or less of other proteins, whether or not derived from plants, At least 20% of the vegetable protein is soluble in the protein solution, based on the weight of the protein solution. In particular, another embodiment of the invention relates to a method as described above, wherein the protein solution comprises 5-25% by weight of vegetable protein, based on the weight of the protein solution. In particular, another embodiment of the invention relates to a method as described above, wherein the protein solution comprises at least 50% of vegetable protein, which is soluble in the protein solution. Also, in particular, another embodiment of the invention relates to a method as described above, wherein the protein solution comprises at least 0.2% by weight of soluble vegetable protein, based on the weight of the protein solution.

[0092] "Protein source (vegetable)" means a product such as a powder, concentrate or isolate, which contains a sufficient concentration of protein to allow the preparation of a protein solution of the invention at the desired protein concentration. "Powder" means a powder obtained from the grinding and / or compression of a vegetable product, which generally consists mainly of proteins (the concentration generally does not exceed 60% by weight relative to the total weight of the powder) and sugars (monosaccharides and complex sugars, including starch). "Concentrate" means a powder obtained after the extraction of oils and complex sugars, which are finer (particle size <50 μm) than those used to obtain the powders. Its final protein concentration is generally about 55-65% by weight of protein relative to the total weight of the powder. "Isolate" means a powder obtained after various extraction steps optimizing the extraction of oils and sugars in order to further concentrate the protein. Its protein concentration is generally about 80-90% by weight of protein relative to the total weight of the powder.

[0093] It should also be noted that the powder, powdered concentrate or isolate may contain salts in the dry matter in addition to the proteins and other components (simple carbohydrates, lipid residues). Once in solution, the resulting protein solution can also be considered a "salty" protein solution and must be dialyzed to obtain a (salty) protein solution as defined above, i.e. a salt concentration of less than 0.85% by weight relative to the weight of the protein solution. For this purpose, for example, a dialysis tank is prepared containing distilled water (conductivity ≦0.001 mS / cm, measurable with a pHenomenal® CO 3100L from VWR). Also, after dispersing the powder, concentrate or isolate in distilled water, a protein solution is prepared. This is poured into a dialysis pellet (for example Spectra / Por from Spectrum) with a cut-off of less than 5 kDa, 3 kDa or 1 kDa. The dialysis pellet is then placed in the dialysis tank for 48 hours, during which the tank is replaced at least three times. "Changing the dialysis bath" means removing the dialysis pellet from the bath, emptying it and refilling it with distilled water, then putting the dialysis pellet back. For further efficiency, the dialysis bath can be stirred (500 rpm) using a magnetic stirrer and magnetic bar. At the end of dialysis, if the conductivity is less than 10 mS / cm, the protein solution is considered salt-free (i.e. salt concentration less than 0.85% by weight relative to the weight of the protein solution) and the conductivity is due to the protein itself.

[0094] In the above respect, it is understood that protein sources are differentiated between those of plant origin (i.e. at least 70% of the mixture) capable of meeting the lysine / glutamine / tyrosine scores, and those of plant or non-plant origin (i.e. up to 30% of the mixture).

[0095] In this respect, protein sources for obtaining vegetable proteins (i.e. at least 70% of the mixture) having a lysine / glutamine / tyrosine score as described in the present invention are almonds (Prunus dulcis), spike amaranth (Amaranthus cruetus), hypochondriacus amaranth (Amaranthus hypochondriacus), foxtail amaranth (Amaranthus caudatus), peanuts (Arachis hypogaea), avocados (Persea americana), oats (Avena sativa), spelt (Triticum spelta), spinach (Spinacia oleracea), broad beans (Vicia faba), figs (Figus carica), cottonseed (Gossypium hirsutum), sesame seeds (Sesamum indicum), sunflower seeds (Helianthus annuus), jack peas (Psophocarpus tetragonolobus), kidney bean (Phaseolus vulgaris), lima bean (Phaseolus lunatus), mung bean (Vigna radiata), green bean (Phaseolus vulgaris), lentil (Lens culinaris), flax (Linum usitatissimum), white lupine (Lupinus albus), blue lupine (Lupinus angustifolius), mutated lupine (Lupinus mutabilis), yellow lupine (Lupinus luteus), cassava (Manihot esculenta), cowpea (Vigna unguiculata), cashew nut (Anacardium occidentale), coconut (CocosNucifera), pecan nut (Carya illinoinensis), Brazil nut (Bertholletia excelsa), barley (Hordeum vulgaris), vulgare), sweet potato (Ipomoea batatas), pistachio (Pistacia vera L.), pea (Pisum sativum), bambara bean (Vigna subterranea), chickpea (Cicer arietinum), toor dal (Cajanus cajan), marrum bean (Tylosema esculentum), potato (Solanum tuberosum), rice (Oryza sativa), buckwheat (Fagopyrum esculentum), rye (Secale cereale L.), soybean (Glycine max) and mixtures thereof. By "these mixtures" in the sense of the present invention is meant that the starting protein solution is obtained from a mixture of vegetable proteins such as a mixture of soybean protein and pea protein (e.g. pea:soybean = 50:50) or a mixture of rice protein and pea protein (e.g. pea:rice = 80:20).

[0096] Protein sources from which other proteins can be obtained, whose lysine / glutamine / tyrosine scores are not those of the invention, can be from plant origin, but also from animal origin or a mixture thereof (i.e. from plant and animal sources). Interestingly, such protein sources include: Other plant sources, such as wheat (Triticum aestivum), rapeseed (Brassica Napus subsp. Napus), sunflower (Helianthus annuus), fenugreek (Trigonella foenum-graecum), sorghum (Sorghum bicolor), tomato (Solanum lycopersicum L.), etc. Algae, such as Spirulina (Arthrospira), Chlorella (Chlorella), and Undaria pinnatifida, Mushrooms, such as Maitake (Grifola frondosa), mushroom (Agaricus bisporus), Vegetable proteins, such as gluten, Insects, such as the mealworm (Tenebrio molitor) and the house cricket (Acheta domesticus), and Animal proteins, such as egg proteins (ovalbumin), milk proteins (whey) or bovine serum albumin (BSA).

[0097] Conceivable mixtures among up to 30% other proteins may be, for example, 50% plant-derived protein (plants, mushrooms, algae) and 50% animal-derived protein, 75% plant-derived protein (plants, mushrooms, algae) and 25% animal-derived protein, 25% plant-derived protein (plants, mushrooms, algae) and 75% animal-derived protein, 90% plant-derived protein (plants, mushrooms, algae) and 10% animal-derived protein or 10% plant-derived protein (plants, mushrooms, algae) and 90% animal-derived protein.

[0098] In view of the above, another embodiment of the present invention relates to a method as described above, wherein said (vegetable) protein source (having a Lysine / Glutamine / Tyrosine score according to the invention) is selected from the group consisting of almonds (Prunus dulcis), spike amaranth (Amaranthus cruetus), hypochondriacus amaranth (Amaranthus hypochondriacus), foxtail amaranth (Amaranthus caudatus), peanuts (Arachis hypogaea), avocados (Persea americana), oats (Avena sativa), spelt (Triticum spelta), spinach (Spinacia oleracea), broad beans (Vicia faba), figs (Figus carica), cottonseed (Gossypium hirsutum), sesame seeds (Sesamum indicum), sunflower seeds (Helianthus annuus), jack peas (Psophocarpus tetragonolobus), kidney bean (Phaseolus vulgaris), lima bean (Phaseolus lunatus), mung bean (Vigna radiata), green bean (Phaseolus vulgaris), lentil (Lens culinaris), flax (Linum usitatissimum), white lupine (Lupinus albus), blue lupine (Lupinus angustifolius), mutated lupine (Lupinus mutabilis), yellow lupine (Lupinus luteus), cassava (Manihot esculenta), cowpea (Vigna unguiculata), cashew nut (Anacardium occidentale), coconut (CocosNucifera), pecan nut (Carya illinoinensis), Brazil nut (Bertholletia excelsa), barley (Hordeum vulgaris), vulgare), sweet potato (Ipomoea batatas), pistachio (Pistacia vera L.), pea (Pisum sativum), bambara bean (Vigna subterranea), chickpea (Cicer arietinum), toor dal (Cajanus cajan), marrum bean (Tylosema esculentum), potato (Solanum tuberosum), rice (Oryza sativa), buckwheat (Fagopyrum esculentum), rye (Secale cereale L.), soybean (Glycine max) and mixtures thereof.

[0099] In particular, another embodiment of the present invention relates to a method as described above, wherein said (vegetable) protein source (having a lysine / glutamine / tyrosine score according to the invention) comprises a vegetable protein selected from oats (Avena sativa), broad beans (Vicia faba), lentils (Lens culinaris), flax (Linum usitatissimum), peas (Pisum sativum), chickpeas (Cicer arietinum), potatoes (Solanum tuberosum), rice (Oryza sativa), soybeans (Glycine max) and mixtures thereof. Also in particular, another embodiment of the present invention relates to a method as described above, wherein said (vegetable) protein source (having a lysine / glutamine / tyrosine score according to the invention) comprises a vegetable protein selected from peas (Pisum sativum), potatoes (Solanum tuberosum), rice (Oryza sativa), soybeans (Glycine max) and mixtures thereof.

[0100] According to another embodiment, the present invention relates to a method as described above, wherein said previous step comprises mixing said protein solution with a salt solution, said salt solution comprising: NaCl, and / or KCl, and / or an alkaline earth metal salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; The method further comprises the step of obtaining a salt protein solution.

[0101] The selected vegetable protein source may contain one or more salts, such as NaCl (see examples), and by "salt protein solution" is meant a salt protein solution having a salt concentration from at least one external addition of salt. Indeed, as mentioned above, to obtain a salt protein solution, a step of mixing a protein solution with at least one salt solution is necessary. And by "salt protein solution" is meant in particular a solution in which the NaCl concentration is at least 0.85% by weight, relative to the weight of the salt protein solution. By "at least 0.85%" is meant that this salt concentration may be at least 1% by weight, at least 1.5% by weight, at least 2% by weight, at least 2.5% by weight, at least 3% by weight, at least 3.5% by weight, at least 4% by weight, at least 4.5% by weight or at least 5% by weight, relative to the weight of the salt protein solution.

[0102] By "alkaline earth metal salts selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof" it is meant that this specification refers not only to CaCl2 per se, BeCl2 per se, MgCl2 per se and BaCl2 per se, but also to mixtures of at least two, three or four of these alkaline earth metal salts. And by "mixtures thereof" it is meant, for example: Mixtures of CaCl2 and BeCl2, mixtures of BeCl2 and BaCl2, mixtures of CaCl2 and MgCl2, etc. Mixtures of CaCl2, BeCl2 and MgCl2, mixtures of CaCl2, BeCl2 and BaCl2 etc. Mixture of CaCl2, BeCl2, MgCl2 and BaCl2.

[0103] Furthermore, the term "and / or" means that the various salts mentioned above are added in combination with one another to the protein solution. To this end, the various salts can be added to the protein solution in the following ways: One from each of the different salt solutions, Alternatively, the salts themselves are prepared from a mixture of separate salt solutions, one at a time from a salt solution containing a mixture of selected salts.

[0104] It is also possible to add solid salts (i.e. powders) directly to the protein solution to homogenize and dissolve the added salts. Thus, in the sense of the present invention, the mixing step of the protein solution with the salt solution may comprise the addition of one, two, three, four, five, etc. different salt compositions (or different solid salts). It should be noted that NaCl and / or KCl and / or CaCl2 and / or MgCl2 are advantageously used.

[0105] Another embodiment of the present invention also relates to a method as described above, comprising: The concentration of NaCl salt in the salt protein solution is greater than 0 mol / L to 1.0 mol / L; and / or The concentration of KCl salt in the salt protein solution is greater than 0 mol / L to 1.0 mol / L; and / or It should be noted that the concentration of alkaline earth salt in the salt protein solution is greater than 0 mol / L to 1.0 mol / L.

[0106] This means that the salts are dissolved in the salt solution before it is added to the protein solution, and also that the salts are dissolved in the resulting salt-protein solution.

[0107] The expression "a concentration of more than 0 mol / L to 1.0 mol / L" also means that the salt concentration may be 0.2 to 1.0 mol / L, 0.4 to 1.0 mol / L, 0.6 to 1.0 mol / L, 0.8 to 1.0 mol / L, 0.2 to 0.8 mol / L, 0.2 to 0.6 mol / L, 0.2 to 0.4 mol / L, 0.4 to 0.8 mol / L, more than 0 mol / L to 0.8 mol / L, more than 0 mol / L to 0.6 mol / L, more than 0 mol / L to 0.4 mol / L, or more than 0 mol / L to 0.2 mol / L. In particular, another embodiment of the present invention relates to the method as described above, The concentration of NaCl salt in the salt protein solution is greater than 0 mol / L to 0.6 mol / L; and / or The concentration of KCl salt in the salt protein solution is greater than 0 mol / L to 0.6 mol / L; and / or The concentration of the alkaline earth salt in the salt protein solution is greater than 0 mol / L and less than 0.6 mol / L.

[0108] In order to improve the organoleptic properties of the textured fibrous or layered food products of the invention, flavour enhancers can be added at this stage or at the so-called hydration stage (see below). These flavour enhancers can be selected from flavours, spices, sugars, salts, leavening agents, yeasts, fats and mixtures thereof. In addition to these flavour enhancers, other ingredients and food additives (colours, sources of micronutrients etc.) can also be added. However, all these ingredients (i.e. flavour enhancers, food additives etc.) must be added in such a way that they do not interfere with fibre formation.

[0109] As mentioned above, the method of the present invention is completed by a vegetable protein hydration step carried out during the preparation of the protein solution of the present invention (i.e., comprising 1-30% vegetable protein by weight based on the weight of the protein solution, with at least 20% vegetable protein being soluble in said protein solution). This vegetable protein hydration step ensures that the vegetable protein source (isolate, concentrate, etc.) disperses well in water, that the vegetable protein binds well (i.e. is well dissolved) in water, and that it is well compatible with the salts of the aqueous medium (if salts are added).

[0110] Thus, according to another embodiment, the present invention relates to a method as described above, in which the previous step further comprises a step of hydrating said vegetable protein for at least 1 minute. In particular, the present invention relates to a method as described above, in which a step of hydrating said vegetable protein by stirring is carried out. Also, in particular, the present invention relates to a method as described above, in which a step of hydrating said vegetable protein for at least 30 minutes is carried out.

[0111] According to another embodiment, the object of the invention is to include, between said previous step and step a., a step of heating said protein solution under conditions allowing said vegetable protein to present a substrate site for said enzyme. For the purposes of the invention, the purpose of this heating step is to allow easy access to said substrate site for the enzyme that is subsequently added to the protein solution of the invention. In fact, the application of heat for a period of time further unfolds / denatures said vegetable protein, making the substrate site available and usable by said enzyme. And by "substrate site" is meant a region that constitutes the region of the protein where a given enzyme can perform its catalytic activity. Thus, a "substrate site" is an amino acid that is able to form a temporary bond with the active site of the enzyme. It is therefore in particular an object of the invention to carry out a method as described above, said conditions allowing said vegetable protein to present a substrate site for said enzyme being appropriate time and temperature conditions.

[0112] In practice, suitable [temperature;time] combinations for carrying out this heating step are [75°C; 25 min], [80°C; 20 min], [85°C; 15 min], [90°C; 10 min] and [95°C; 5 min].

[0113] According to another embodiment, the object of the invention is a method as mentioned above, wherein the amount of enzyme added in step a. is 0.001-1.0% by weight relative to the weight of the protein solution. "0.001-1.0%" means that the amount of enzyme added may be 0.01-1.0%, 0.1-1.0%, 0.01-0.5%, 0.1-0.5%, 0.5-1.0%, 0.01-0.2%, 0.1-0.2%, 0.01-0.3% or 0.1-0.3% by weight of enzyme relative to the weight of the protein solution. This means that the amount of this enzyme added is 0.01 wt%, 0.05 wt%, 0.1 wt%, 0.1 wt%, 0.11 wt%, 0.12 wt%, 0.13 wt%, 0.14 wt%, 0.15 wt%, 0.16 wt%, 0.18 wt%, 0.19 wt%, 0.20 wt%, 0.21 wt%, 0.22 wt%, 0.23 wt%, 0.24 wt%, 0.25 wt%, and 0. In particular, the present invention therefore relates to a method as described above, wherein the amount of enzyme added in step a is: 0.01~1.0% by mass, 0.01~1.0% by mass, 0.01 to 1.0 mass%; or 0.5 to 1.0 mass%; These are relative to the mass of the protein solution. According to another embodiment, the invention relates to a method as described above, wherein the amount of enzyme added in step a is 0.001-3.0 U / g protein. "0.001-3.0 U / g protein" also means that the amount of enzyme added can be 0.01-3.0 U / g protein, 0.1-3.0 U / g protein, 0.1-1.0 U / g protein, 0.001-1.0 U / g protein or 1.0-2.0 U / g protein. This also means that the amount of this enzyme can be 0.001 U / g protein, 0.01 U / g protein, 0.1 U / g protein, 0.8 U / g protein, 1.7 U / g protein, 2.5 U / g protein or 3.0 U / g protein. In particular, when the enzyme is transglutaminase, the amount of this enzyme added is 0.01-1.7 U / g protein. In particular, when the enzyme is selected from laccase, peroxidase or tyrosinase, the amount of this enzyme added is 0.8 U / g protein.Furthermore, in addition to the above information, the following combinations of [enzyme concentration; incubation time] are cited for illustrative purposes to ensure that the enzyme functions (with or without stirring): [0.001 U / g protein; 180 min], [0.001 U / g protein; 150 min], [0.05 U / g protein; 100 min], [0.1 U / g protein; 50 min], [1 U / g protein; 10 min], [3 U / g protein; 1 min].

[0114] According to another embodiment, the object of the present invention is to provide a method for the preparation of a soluble soluble protein comprising the step i) of mixing said enzyme-treated protein with a salt solution between said steps a. and b., said salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, The method further comprises the step of obtaining an enzyme-treated salt protein solution.

[0115] Insofar as the selected vegetable protein source may contain one or more salts, in particular NaCl (see examples), by "enzyme-treated salt protein solution" is meant a salt protein solution having a salt concentration from at least one external addition of salt. Indeed, as mentioned above, to obtain an enzyme-treated salt protein solution, a step of mixing at least one salt solution with a protein solution is necessary. Also, by "enzyme-treated salt protein solution" is meant in particular a solution in which the NaCl concentration is at least 0.85% by weight relative to the weight of the salt protein solution. By "at least 0.85%" is meant that this salt concentration may be at least 1% by weight, at least 1.5% by weight, at least 2% by weight, at least 2.5% by weight, at least 3% by weight, at least 3.5% by weight, at least 4% by weight, at least 4.5% by weight or at least 5% by weight relative to the weight of the enzyme-treated salt protein solution.

[0116] As mentioned above, "an alkaline earth metal salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof" means that this characteristic refers not only to CaCl2 per se, BeCl2 per se, MgCl2 per se and BaCl2 per se, but also to mixtures of at least two, three or four of these alkaline earth metal salts. And "mixtures thereof" means, for example: Mixtures of CaCl2 and BeCl2, mixtures of BeCl2 and BaCl2, mixtures of CaCl2 and MgCl2, etc. Mixtures of CaCl2, BeCl2 and MgCl2, mixtures of CaCl2, BeCl2 and BaCl2 etc. Mixture of CaCl2, BeCl2, MgCl2 and BaCl2.

[0117] Furthermore, the term "and / or" means that the various salts mentioned above are added in combination with one another to the protein solution. To this end, the various salts can be added to the protein solution in the following ways: One from each of the different salt solutions, Alternatively, the salts themselves may be prepared from a mixture of separate salt solutions, one at a time from a salt solution containing a mixture of selected salts.

[0118] It is also possible to add solid salts (i.e. powders) directly to the protein solution, homogenizing it and dissolving the added salts. Thus, in the sense of the present invention, the mixing step of said protein solution and salt solution may comprise the addition of one, two, three, four, five, etc. different salt compositions (or different solid salts). It should be noted that NaCl and / or KCl and / or CaCl2 and / or MgCl2 are advantageously used.

[0119] "A concentration of more than 0 mol / L to 1.0 mol / L" has the same meaning as defined above (see above). In particular, another embodiment of the present invention relates to such a method, The concentration of the alkaline earth salt in the enzyme-treated salt protein solution is greater than 0 mol / L to 1.0 mol / L; The salt concentration of KCL in the enzyme-treated salt protein solution is greater than 0 mol / L and less than 1.0 mol / L.

[0120] This means that the salts are dissolved in the salt solution before it is added to the enzyme treated protein solution, and also that the salts are dissolved in the resulting enzyme treated salt protein solution.

[0121] In particular, another embodiment of the present invention also relates to a method as described above, The concentration of the alkaline earth salt in the enzyme-treated salt protein solution is greater than 0 mol / L to 0.6 mol / L, and / or The salt concentration of KCL in the enzyme-treated salt protein solution is greater than 0 mol / L and less than 0.6 mol / L.

[0122] Advantageously, the addition of the salt solution in step i) is carried out at a temperature between 1 and 75°C or between 40 and 50°C, i.e. at the activity temperature of the enzyme, the addition being carried out after a defined incubation time. Thus, in another embodiment, the invention relates to a method as described above, with the understanding that said mixing is carried out at a temperature between 1 and 75°C or between 40 and 50°C. By "a temperature between 1 and 75°C" it is meant that the temperature may be 5-70°C, 10-60°C, 20-50°C, 30-40°C, 50-75°C, 50-60°C, 5-50°C, 25-50°C, or even 1°C, 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C or 75°C. The term "40-50°C" means that the temperature may be 40-48°C, 40-46°C, 40-44°C, 40-42°C, 42-50°C, 44-50°C, 46-50°C, 48-50°C, and even 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C or 50°C.

[0123] According to another embodiment, the object of the present invention further comprises a step ii) before said step b., of mixing said enzyme-treated protein with an acid solution to obtain an enzyme-treated acid protein solution.

[0124] By "acid solution" is meant an aqueous solution capable of lowering the pH of the enzyme-treated protein solution to pH 4.0 to 8.0. For this purpose, organic acids or their salts, lemon juice, glucono-δ-lactone, etc. can be used. Thus, another embodiment of the present invention has as its object the method as described above, wherein said acid solution is Organic acids, such as citric acid, ascorbic acid, folic acid, lactic acid or malic acid, and their salts, such as sodium citrate, potassium citrate, etc. or ascorbates, Lemon juice, Glucono-δ-lactone, Microbial fermentation products, Gluconic acid, Hydrochloric acid, and It is understood that the acetic acid is selected from acetic acid.

[0125] In particular, another embodiment of the present invention relates to a method as described above, wherein the acid solution comprises: an organic acid selected from citric acid, ascorbic acid, folic acid, lactic acid and malic acid; and a salt selected from sodium citrate, potassium citrate and ascorbate; Lemon juice, Glucono-δ-lactone, Microbial fermentation products, Gluconic acid, Hydrochloric acid, and acetic acid.

[0126] In particular, another embodiment of the present invention relates to a method as described above, wherein said acid solution is selected from citric acid, lemon juice and glucono-δ-lactone.

[0127] "pH 4.0 to 8.0" also means that the pH of the enzyme-treated acid protein solution may be 4.0 to 7.5, 4.0 to 7.0, 4.0 to 6.5, 4.0 to 6.0, 4.0 to 5.5, 4.0 to 5.0, 4.0 to 4.5, 4.5 to 8.0, 5.0 to 8.0, 5.5 to 8.0, 6.0 to 8.0, 5.5 to 8.0, 7.0 to 8.0, 7.5 to 8.0, 4.5 to 6.5, 5.0 to 6.5, 5.5 to 6.5, 5.0 to 6.0, or 5.5 to 5.8. This also means that the pH can be 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, 6.6, 6.7, 6.8, 6.9, 7.0, 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9 or 8.0. Thus, another embodiment of the present invention is a method as described above, where it is understood that the pH of the enzyme-treated acid protein solution is 4.0-8.0, 6.0-8.0 or 4.0-6.0.

[0128] In particular, another embodiment of the present invention relates to a method as described above, wherein the pH of the enzyme-treated acid protein solution is 6.5 to 6.5, 5.0 to 6.5, 5.5 to 6.5, 5.0 to 6.0, or 5.5 to 5.8.

[0129] Advantageously, the addition of said acid solution in step ii) is carried out at a temperature of 0-30° C. Thus, in another embodiment, the present invention relates to a method as described above, wherein it is understood that said mixing is carried out at a temperature of 0-30° C. By "temperature of 0-30° C.", it is also meant that the temperature may be 5-30° C., 10-30° C., 15-30° C., 20-30° C., 25-30° C., 0-25° C., 0-20° C., 0-15° C., 0-10° C., 0-5° C. This also means that the temperature can be 0°C, 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, 10°C, 11°C, 12°C, 13°C, 14°C, 15°C, 16°C, 17°C, 18°C, 19°C, 20°C, 21°C, 22°C, 23°C, 24°C, 25°C, 26°C, 27°C, 28°C, 29°C or 30°C.

[0130] In particular, another embodiment of the present invention relates to a method as described above, wherein said mixing is carried out at a temperature between 5 and 25°C.

[0131] According to another embodiment, the present invention relates to a method as described above, further comprising, after step b., a step c. of pre-cooking said textured fibrous or layered frozen food under conditions for denaturing enzymes to obtain said textured fibrous or layered cooked food. In particular, one embodiment of the present invention relates to a method as described above, wherein said conditions for denaturing enzymes are: Suitable conditions of time and pressure, for example, treatment at 600 MPa and 40°C for 30 to 60 minutes, or treatment at 0.1 MPa and 80°C for 2 minutes (Non-Patent Document 8), Appropriate time and ultraviolet (UV) conditions, for example 10 minutes of exposure to 2537-A ultraviolet light (Non-Patent Documents 9 and 10), Appropriate salinity conditions, such as the addition of 2% by weight of copper sulfate (CuSO4) or iron(II) sulfate (FeSO4) (Non-Patent Document 11) or the addition of 5 mol / NaCl (Non-Patent Document 12), Inactivating microbial transglutaminase under suitable acidic conditions, for example, a medium with a pH of 3 or less (Non-Patent Document 13); Suitable time, temperature and ultrasonic conditions, for example, ultrasonic irradiation characterized by a frequency of 20 kHz and a wave amplitude of 120 μm, and treatment for 102.3 seconds at medium temperatures of 61 ° C and 75.5 ° C (Non-Patent Document 14), The enzyme is inactivated under appropriate time and temperature conditions, for example, by heating at 100°C for 5 minutes (Non-Patent Document 15).

[0132] In particular, also in the case of such a method, said conditions for denaturing the enzymes are suitable time and temperature conditions. For example, according to another embodiment, the invention relates to such a method, wherein the pre-cooking step c. is carried out such that the temperature at any point of said textured fibrous or layered frozen food is between 70°C and 250°C and the time is comprised between 15 and 180 minutes. Possible [temperature; time] combinations are given by way of example as [120°C; 120 minutes], [180°C; 60 minutes], [200°C; 45 minutes], [220°C; 30 minutes]. It should be noted that this pre-cooking step offers the advantage of reducing the bacterial load and / or reducing the amount of moisture present in the product of the invention, if necessary. By way of example, this pre-cooking may result in a loss of moisture of up to 20% or 40% by mass of the product of the invention.

[0133] In view of the above, one embodiment of the present invention relates to a method as described above, further comprising the step c. of pre-cooking the textured fibrous or layered frozen food after step b. under conditions that denature the enzyme to obtain the textured fibrous or layered food, In particular, it is understood that the temperature conditions are 70 to 250° C. and the time is 15 to 180 minutes.

[0134] According to another embodiment, the object of the invention is a method as described above, further comprising, after step c., a step d. of freezing or quick-freezing said textured fibrous or layered cooked food, where "freezing" and "quick-freezing" are techniques known in the prior art, making it possible to freeze or quick-freeze the product in question.

[0135] It has been mentioned above that the implementation of the method of the invention is advantageous in that it is adaptable and allows the production of large and small meat substitutes. In this respect, according to another embodiment, the invention has as its object a method as described above, said textured fibrous or layered frozen food product obtained at the end of step b., a. At least 0.5 cm high; b. At least 0.5 cm thick; c. a width of at least 0.5 cm;

[0136] In any case, it should be noted that the various embodiments of the invention described above are interdependent, and therefore may be combined with each other to obtain preferred embodiments of the invention not expressly stated. This also applies to all definitions set forth herein and to all aspects of the invention and its embodiments.

[0137] In this case, below some possible combinations are described to illustrate the possibilities of the invention.

[0138] According to another embodiment of the invention, the invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution; Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; and c. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0139] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; and c. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0140] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with an acid solution to obtain an enzyme-treated acid protein solution; and c. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0141] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured, fibrous or layered frozen food; and c. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food.

[0142] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: NaCl, and / or KCl, and / or an alkaline earth metal salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; obtaining a salt protein solution; c. Enzymatically treating the salt-protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class, incubating the enzyme-added salt-protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; and d. freezing the enzyme treated salt protein solution under conditions permitting the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0143] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. hydrating the vegetable protein for at least 1 minute; c. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; and d. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0144] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. heating the protein solution under conditions in which the vegetable protein represents a substrate site for the enzyme; c. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; and d. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0145] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; c. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; and d. freezing the enzyme treated salt protein solution under conditions permitting the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0146] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; c. mixing the enzyme-treated protein solution with an acid solution to obtain an enzyme-treated acid protein solution; and d. freezing the enzyme treated salt protein solution under conditions permitting the formation of protein fibers to obtain a textured fibrous or layered frozen food.

[0147] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; c. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured, fibrous or layered frozen food; and d. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food.

[0148] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; c. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product; and d. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food.

[0149] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; c. mixing the enzyme-treated salt protein solution with an acid solution to obtain an enzyme-treated acid salt protein solution; and d. freezing the enzyme treated acid salt protein solution under conditions permitting the formation of protein fibers to obtain a textured fibrous or layered frozen food product.

[0150] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with an acid solution to obtain an enzyme-treated acid protein solution; c. freezing the enzyme treated protein acid solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food; and d. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food.

[0151] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured, fibrous or layered frozen food; c. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food; d. freezing or quick freezing the textured fibrous or layered cooked food.

[0152] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: NaCl, and / or KCl, and / or an alkaline earth metal salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; obtaining a salt protein solution; c. hydrating the vegetable protein for at least 1 minute; d. Enzymatically treating the salt protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class, incubating the enzyme-added salt-protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated salt-protein solution; e. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product.

[0153] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: NaCl, and / or KCl, and / or an alkaline earth metal salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; obtaining a salt protein solution; c. heating the protein solution under conditions in which the vegetable protein represents a substrate site for the enzyme; d. Enzymatically treating the salt protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class, incubating the enzyme-added salt-protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated salt-protein solution; e. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product.

[0154] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from physical proteins or from vegetable proteins, the method comprising at least the steps of: a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. hydrating the vegetable protein for at least 1 minute; c. heating the protein solution under conditions in which the vegetable protein represents a substrate site for the enzyme; d. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; e. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product.

[0155] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; c. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; d. mixing the enzyme-treated salt protein solution with an acid solution to obtain an enzyme-treated acid salt protein solution; e. Freezing and oxidizing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product.

[0156] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; c. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; d. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product; e. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food.

[0157] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. Enzymatically treating the protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class to the protein solution, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; c. freezing the enzyme treated protein solution under conditions that permit the formation of protein fibers to obtain a textured, fibrous or layered frozen food; d. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food; e. freezing or flash freezing the textured fibrous or layered cooked food.

[0158] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; c. mixing the enzyme-treated salt protein solution with an acid solution to obtain an enzyme-treated acid salt protein solution; d. freezing the enzyme treated acid salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product; e. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food.

[0159] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; c. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product; d. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food; e. freezing or flash freezing the textured fibrous or layered cooked food.

[0160] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. enzymatically treating a protein solution containing 1-30% by weight of vegetable protein in the protein solution (or containing 1-30% by weight of vegetable protein in the protein solution, based on the weight of the protein solution, the vegetable protein being derived from a mixture containing at least 70% vegetable protein, the vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of the vegetable protein being soluble in the protein solution, By adding enzymes of the aminoacyltransferase or oxidoreductase class, Incubating the enzyme-added protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated protein solution; b. mixing the enzyme-treated protein solution with an acid solution to obtain an enzyme-treated acid protein solution; c. freezing the enzyme treated salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product; d. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food; e. freezing or flash freezing the textured fibrous or layered cooked food.

[0161] According to another embodiment, the present invention relates to a method for producing a textured fibrous or layered food product from vegetable proteins or a method for producing a textured fibrous or layered food product as described above from vegetable proteins, comprising at least a. preparing from a vegetable protein source a protein solution comprising 1-30% vegetable protein by weight based on the weight of the protein solution (or comprising 1-30% vegetable protein by weight based on the weight of the protein solution, said vegetable protein being derived from a mixture comprising at least 70% vegetable protein, said vegetable protein having a lysine / glutamine / tyrosine score as described above, and up to 30% protein), at least 20% of said vegetable protein being soluble in said protein solution; b. mixing the enzyme-treated protein solution with a salt solution, the salt solution comprising: NaCl, and / or KCl, and / or an alkaline earth metal salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; obtaining a salt protein solution; c. hydrating the vegetable protein for at least 1 minute; d. heating the protein solution under conditions in which the vegetable protein represents a substrate site for the enzyme; e. Enzymatically treating the salt protein solution by adding an enzyme of the aminoacyltransferase class or the oxidoreductase class, incubating the enzyme-added salt-protein solution under conditions that allow the enzyme to catalyze at least one enzymatic reaction to obtain an enzyme-treated salt-protein solution; f. mixing the enzyme-treated salt protein solution with a salt solution, the salt solution comprising: an alkaline earth salt selected from CaCl2, BeCl2, MgCl2, BaCl2 and mixtures thereof; and / or Contains KCl, obtaining an enzyme-treated salt protein solution; g. mixing the enzyme-treated salt protein solution with an acid solution to obtain an enzyme-treated acid salt protein solution; h. freezing the enzyme treated acid salt protein solution under conditions that permit the formation of protein fibers to obtain a textured fibrous or layered frozen food product; i. pre-cooking said textured fibrous or layered frozen food under conditions which denature the enzyme to obtain said textured fibrous or layered cooked food; j. freezing or quick freezing the textured fibrous or layered cooked food product.

[0162] According to another aspect, the present invention has as its object a textured fibrous or layered food product obtainable by the process of the present invention. In this respect, all definitions, characteristics etc. applicable to the product of the present invention as described in the first aspect of the invention apply to the textured fibrous or layered food product obtainable by the process of the present invention.

[0163] Again, it is noted that the various aspects of the invention, and even the various embodiments of the invention, are interdependent and therefore may be combined with one another to obtain preferred aspects and / or embodiments of the invention not expressly stated. This is also true for all definitions set forth herein, which apply to all aspects of the invention and its embodiments.

[0164] Furthermore, the present invention is illustrated but not limited by the accompanying figures and examples. [Brief description of the drawings]

[0165] [Figure 1] A typical example of a graph obtained when analyzing a texture profile is shown below. [Diagram 2] An example of a sample under an A / ECK slide is shown. [Diagram 3] Cutting forces parallel (F1) and perpendicular (F2) to the freezing flow are shown for the prepared soybean samples. [Figure 4]Figure 1 shows all textured fibrous or layered foods obtained after implementation of Example 1. Legend: +: low presence of clear and separate fibres; ++: medium presence of clear and separate fibres; +++: high presence of clear and separate fibres. [Diagram 5] Figure 1 shows all textured fibrous or layered food products obtained after carrying out Example 2. (A) The enzyme treated salt protein solution was not acidified (pH 7.5). (B) The enzyme treated salt protein solution was acidified (pH 5.6). [Figure 6] 1 shows all textured fibrous or layered food products obtained after carrying out Example 3. (A) Enzyme treated salt protein solution was not acidified (pH 7.2). (B) Enzyme treated salt protein solution was acidified (pH 6.5). (C) Enzyme treated salt protein solution was acidified (pH 6). (D) Enzyme treated salt protein solution was acidified (pH 5.5). (E) Enzyme treated salt protein solution was acidified (pH 5). (F) Enzyme treated salt protein solution was acidified (pH 4.5). (G) Enzyme treated salt protein solution was acidified (pH 4). [Figure 7] Figure 1 shows all textured fibrous or layered food products obtained after carrying out Example 4. (A) Enzyme-treated acid salt protein solution (pH 5.5) was frozen in a can. (B) Enzyme-treated acid salt protein solution (pH 5.5) was frozen in a double cup. (C) Enzyme-treated acid salt protein solution (pH 5.5) was frozen in a silicon cylinder. [Figure 8] Figure 1 shows all textured fibrous or layered food products obtained after carrying out Example 5. (A) Enzyme treated salt protein solution (pH 7.5) was frozen in Silversas™ at -120°C. (B) Enzyme treated salt protein solution (pH 7.5) was frozen in a cryogenic chamber from 0 to -25°C at a rate of -5°C / min. [Figure 9]Figure 1 shows all textured fibrous or layered food products obtained after carrying out Example 6. (A) Salt protein solution was enzymatically treated with 0.12% enzyme incubated at 50°C for 30 minutes (pH=7.3 before freezing). (B) Salt protein solution was enzymatically treated with 0.06% enzyme incubated at 50°C for 1 hour (pH=7.3 before freezing). [Figure 10] Figure 1 shows all textured fibrous or layered food products obtained after carrying out Example 7. (A) Salt protein solution was enzymatically treated with 0.12% enzyme incubated at 50°C for 30 minutes and acidified to pH=6. (B) Salt protein solution was enzymatically treated with 0.12% enzyme incubated at 50°C for 30 minutes (not acidified). (C) Salt protein solution was enzymatically treated with 0.09% enzyme incubated at 50°C for 30 minutes (not acidified). [Figure 11] Figure 1 shows all textured fibrous or layered food products obtained after carrying out Example 8. (A) Salt protein solution was enzyme treated (0.3% enzyme) after addition of the second CaCl2 solution. (B) Salt protein solution was enzyme treated (0.3% enzyme) after addition of the second CaCl2 solution and acidified (pH 5.6). (C) Salt protein solution was enzyme treated (0.3% enzyme) before addition of the second CaCl2 solution. (D) Salt protein solution was enzyme treated (0.3% enzyme) and acidified (pH 5.6) before addition of the second CaCl2 solution. [Figure 12] Figure 12 shows all textured fibrous or layered food products obtained after carrying out Example 9. (A) Salt protein solution produced from enzymatically treated and acidified pea protein (pH 5.6) was frozen by static cooling at -25°C. (B) The textured fibrous and cohesive food products shown in Figure 12A have fibres with an average length of 8 mm and an average thickness of 0.26 mm. (C) Salt protein solution produced from enzymatically treated and acidified soy protein (pH 5.6) was frozen by static cooling at -25°C. (D) The textured fibrous and cohesive food products shown in Figure 13C have fibres with an average length of 7 mm and an average thickness of 0.18 mm. [Figure 13]Figure 13 shows all textured fibrous or layered food products obtained after carrying out Example 10. (A) Enzyme treated salt protein solution (pH 5.6) was frozen by static cooling at -25°C. (B) The textured fibrous and cohesive food products shown in Figure 13A have fibers with an average length of 5 mm and an average thickness of 0.28 mm. (C) Enzyme treated salt protein solution (pH 5.6) was frozen by static cooling at -18°C. (D) The textured fibrous and cohesive food products shown in Figure 13C have fibers with an average length of 8 mm and an average thickness of 0.28 mm. [Figure 14] Figure 14 shows all textured fibrous or layered food products obtained after carrying out Example 11. (A) Enzyme treated salt protein solution (pH 5.6) was frozen by static cooling. (B) The textured fibrous and cohesive food products shown in Figure 14A have fibers with an average length of 3 mm and an average thickness of 0.42 mm. (C) Enzyme treated salt protein solution (pH 5.6) was frozen under air cooling. (D) The textured fibrous and cohesive food products shown in Figure 14C have fibers with an average length of 5 mm and an average thickness of 0.38 mm. [Figure 15] Figure 15 shows all textured fibrous or layered food products obtained after carrying out Example 12. (A) Enzyme treated salt protein solution (pH 5.6) was frozen by static cooling. (B) The textured fibrous and cohesive food products shown in Figure 15A have fibers with an average length of 6 mm and an average thickness of 0.21 mm. (C) Enzyme treated salt protein solution (pH 5.6) was frozen under air cooling. (D) The textured fibrous and cohesive food products shown in Figure 15C have fibers with an average length of 5 mm and an average thickness of 0.22 mm. [Figure 16] Figure 16 shows all textured fibrous or layered food products obtained after carrying out Example 13. (A) Enzyme treated acid salt protein solution (pH 5.6) was frozen by static cooling. (B) The textured fibrous and cohesive food products shown in Figure 16A have fibers with an average length of 5 mm and an average thickness of 0.5 mm. [Figure 17]Figure 17 shows all textured fibrous or layered food products obtained after carrying out Example 14. (A) Enzyme treated acid salt protein solution (pH 5.6) was frozen by static cooling. (B) The textured fibrous and cohesive food products shown in Figure 17A have fibers with an average length of 5 mm and an average thickness of 0.9 mm. [Figure 18] Figure 18 shows all textured fibrous or layered food products obtained after carrying out Example 15. (A) Enzyme treated salt protein solution (pH 5.6) was frozen by static cooling. (B) The textured fibrous and cohesive food products shown in Figure 18A have fibers with an average length of 4 mm and an average thickness of 0.23 mm. (C) Enzyme treated salt protein solution (pH 5.6) was frozen under air cooling. (D) The textured fibrous and cohesive food products shown in Figure 18C have fibers with an average length of 3 mm and an average thickness of 0.21 mm. [Figure 19] Figure 1 shows all textured fibrous or layered foods obtained after carrying out Example 16. (A) Enzyme-treatable acid salt protein solution (pH 5.6) was frozen by static cooling to obtain textured fibrous and cohesive foods with average fiber length of 6 mm and average thickness of 0.32 mm. (B) Enzyme-treatable acid salt protein solution (pH 5.6) was frozen under air-cooling to obtain textured fibrous and cohesive foods with average fiber length of 7 mm and average thickness of 0.41 mm. [Figure 20] Figure 20 shows all textured fibrous or layered food products obtained after carrying out Example 17. (A) Enzyme treated acid salt protein solution (pH 5.6) was frozen by static cooling. (B) The textured fibrous and cohesive food products shown in Figure 20A have fibers with an average length of 7 mm and an average thickness of 0.22 mm. [Figure 21] On the left side, image analysis performed on a prior art product is shown, and on the right side, image analysis performed on a product of the invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0166] [Example] Materials and methods common to the examples pH and Moisture Measurement The pH of the mixtures (salted or unsalted, enzyme-treated or non-enzyme-treated) was measured with a Fisherbrand™ accumet™ AE150 benchtop pH meter, the electrodes of which were immersed in the three different samples until the machine reading stabilized.

[0167] The moisture content was measured for the solutions and the products of the invention using an electronic infrared moisture meter Sartorius MA37 or Sartorius MA160. Sample drying was performed at 130°C on 2.00 g ± 0.20 g samples. Triplicate measurements were performed. Mean values ​​and standard deviations were obtained.

[0168] Texture Analysis The analytical method was adapted from Skalecki et al. (Non-Patent Document 16). Textural properties were measured using a TA.HD texturometer and a TA.XTplus texturometer (Stable Micro Systems Ltd) and Exponent Connect® software (Stable Micro Systems Ltd).

[0169] The crosshead of the TA.XTplus texturometer was fitted with a 50 kg load cell. The TA.XTplus texturometer was also fitted with a compression plate with a diameter of 100 mm. Samples of the product of the invention cut into cubes or cylinders of 15x15x5 mm were compressed with the compression plate to 50% of their original height. In protocol a (examples 1-9), the platen was moved at a speed of 1.67 mm / s during each "chew", the pre- and post-test speed was 2 mm / s, and the release force was 0.1 N. In protocol b (examples 10-17), the platen was moved at a speed of 1 mm / s during each "chew", the pre- and post-test speed was 3 mm / s, and the release force was 0.1 N. Two chew-compression cycles were performed with a rest period of 3 seconds between chews. Hardness, chewiness (or compressibility), recovery, cohesiveness, elasticity and stickiness were measured. Three samples were taken from the center of three products of the invention when tested at each condition to obtain the average value and standard deviation. Testing was performed at room temperature. Table 1 below and Figure 1 show the sensory and metrological definitions of selected texture profile analysis parameters and how they are calculated from the graphs generated by the software. [Table 1] Table 1. Table defining the parameters obtained by texture analysis, by Novakovic and Tomasevic (Non-Patent Document 17).

[0170] Fineness evaluation Since animal meat is characterized by anisotropy resulting from aligned and directional muscle fibers, it is essential that a meat analogue replicates this characteristic.

[0171] The method was carried out using the above mentioned TA.XTplus texturometer based on Zhang et al. (Non-Patent Document 18). Cube samples (15x15x15mm) of the inventive pea isolate (PPI) or soy isolate (SPI) products were cut with an A / ECK blade in the same direction (longitudinal resistance, F1) and perpendicular to the freezing flow direction (transverse resistance, F2) at a speed of 1mm / s to 75% of the original thickness (Figures 2 and 3). The fineness was used as an indicator of the formation of the fibrous structure and is expressed as the ratio F2 / F1. A fineness greater than 1 indicates that the fibrous structure of the meat substitute could be formed in the freezing flow direction. The test was carried out in triplicate for each condition, with samples taken from the center of the three inventive products.

[0172] Viscoelasticity measurements Rheological characterization of salted or unsalted and / or enzyme-treated or untreated protein solutions was performed using a Physica MCR301 rheometer (Anton Paar) with a cone-plane geometry of 50 mm diameter and an air gap of 0.499 mm. Tests were performed at 5 °C and the temperature was controlled by a Peltier system. Measurements of tan δ were performed in a frequency sweep test from 100 to 0.1 Hz with a strain of 0.1%. Each test was performed in triplicate for each sample to obtain the mean value and standard deviation.

[0173] Measuring Water Retention Capacity (WHC) using a Texturometer Water retention capacity (WHC) is a measure of the ability of a product to retain inherent moisture when subjected to force, pressure, centrifugation or heat. WHC was measured using a Ta.XTplus texturometer (Stable Micro System Ltd) with a compression rotor of 100 mm diameter and Exponent Connect Lite® ver. 8.0.5.0 software. A cylindrical sample of approximately 2 g ± 0.50 was taken from a product of known moisture content. Two rectangular pieces of absorbent paper were placed on the bottom of the compression mover and centered under the sample. At room temperature (20-24 °C), the compression device applied a force of 1 kg to the sample for 5 minutes. Thus, the product was in contact with the two absorbent papers during compression. After compression, the sample was weighed. The moisture content of the product was also measured using an infrared balance following the protocol described in section 2.

[0174] Water loss (WL) was calculated using the following formula:

number

[0175] The WHC was calculated using the following formula:

number

[0176] Determination of product density by water displacement The density of the product was measured by water displacement at room temperature (20-24°C). To do this, a 25 mL graduated cylinder was filled with distilled water up to the known titration point (V1) and the weight of the product sample (m1) was measured. The sample was then placed in a test tube and left for 1 minute to allow the product to absorb the water.

[0177] After 1 minute, the new volume (V2) of the graduated cylinder was recorded, then the sample was removed from the cylinder and weighed (ml). The volume (V3) of the test tube was recorded again. The density of the product was calculated using the following formula: m2-m1=m 吸収水 m 吸収水 (g)=V 吸収水 (mL) V 試料 =V2-V 吸収水 -V1 d -試料 =m1 / V 試料

[0178] Microscopic observation of the slurry Observation of the particles constituting the slurry was carried out using an Olympus BX43 optical microscope (Olympus®). Samples of the slurry were taken after the oxidation stage at a temperature of 5-10°C and then diluted 10 times with distilled water. A drop of this solution was placed on a glass slide and covered with a cover slip. The samples were observed with a ×10 objective lens. Photographs were taken with Capture Ver.2.3 software and processed with ImageJ software. The shape of the particles was classified into two categories, mostly spherical or mostly amorphous, and the average particle size and the associated standard deviation were measured.

[0179] Photography and image analysis The thawed samples were cut in the center to observe the fiber structure. The samples were photographed on a ruler to obtain a size scale. To increase the quality and accuracy of the images during analysis, it is recommended to place the product in a black box with a single white light source.

[0180] Image analysis was performed with the free software ImageJ ver.1.53k. The image to be analyzed was opened in ImageJ and then the scale was indicated in the software by drawing a line between two marks on a ruler ("Set Scale" function). After the scale was in place, the image was reduced to a box containing the fibers, excluding the periphery of the product ("Crop" function). Fiber thickness and inter-fiber distance can be measured by drawing a line on the diameter of a fiber and between two fibers, respectively, using the "Measure" function.

[0181] Finally, the fiber length could be measured by tracing the fiber from one end to the other (see FIG. 21: left, commercial product; right, product of the present invention).

[0182] The image was then colored in grayscale using the "Type→8bit" function, and binarized by separating the fibers and fiber spaces into black and white components using "Adjust→Threshold". The fiber density can then be measured using the "Measure" function, which indicates the percentage of the image that is dominated by black components.

[0183] statistics Tests were performed in triplicate unless otherwise stated. To determine the variable parameters that significantly affect the properties of the final product, a two-way analysis of variance (ANOVA) was used in combination with Tukey's test to confirm statistically significant differences between samples at the 95% confidence level. The analysis was performed with XLSTAT software® version 2021.2 (Addinsoft, Paris, France).

[0184] For each property (hardness, cohesiveness, fineness, chewiness, moisture content), different superscript letters between two samples indicate significant differences, whereas identical letters indicate statistically similar samples. Measurements and indices cannot be compared between two different properties.

[0185] Example 1 1. Materials and Methods 1.1 Formulation [Table 2] Table 2. Formulations using soy protein isolate (SPI)

[0186] [Table 3] Table 3. Formulations using pea protein isolate (PPI)

[0187] 1.2. Protocol The amount of enzyme (BDF PROBIND TXo) used was set at the maximum recommended by the supplier (BDF Ingredients), i.e. 0.02 g per g protein, and 400 g of mixture (4 times the amount in the table below) was prepared for each test described below. First, NaCl was dissolved in distilled water and stirred with a cutting robot (Cook robot, commercially available from Robot-Coupe®) at room temperature for 2 minutes at 250 rpm. Next, pea protein or soy protein was added and hydrated for 30 minutes under stirring at 250 rpm to obtain a salt protein solution. Then, two thermocouples were attached to the cutting robot to monitor the surface and center temperature of the salt protein solution. The cutting robot was heated to 50°C and the stirring speed was increased to 360 rpm. Then, the salt protein solution was transferred to a bowl and incubated in an oven in the presence of enzymes for 1 or 2 hours at 50°C. Then, the bowl was placed in a freezer (-24°C) and the enzyme-treated salt protein solution was cooled to 5°C. The enzyme-treated salt protein solution produced from the pea protein was then homogenized by mixing with a spatula. The enzyme-treated salt protein solution produced from the soy protein was homogenized by remixing three times for 3 seconds at 4500 rpm in a food processor. Then, citric acid solution was gradually added to a portion of the enzyme-treated salt protein solution until pH 5.6 was reached (formulation #2). The same amount of water was added to the other enzyme-treated salt protein solution (formulation #1). 55 g of the optionally acidified enzyme-treated salt protein solution was poured into four insulated aluminum cups, covered with plastic film, and then placed in a freezer (GGPv 1470 Profiline, Liebherr, Germany, with non-ventilated cooling system and coolant) (-24°C), and after 40 hours, the cups were heated in a preheated forced air oven at 180°C for 18 minutes for the soy-based formulation and 25 minutes for the pea-based formulation to cook the optionally acidified enzyme-treated salt protein solution. After cooking, the optionally acidified enzyme-treated salt protein solution was removed from the mold (hereinafter referred to as "sample").

[0188] 1.3 pH and moisture content measurement See above.

[0189] 1.4.Texture Analysis See above.

[0190] 1.5. Evaluation of fineness See above.

[0191] 1.6. Viscoelasticity Measurement See above.

[0192] 1.7 Statistics See above.

[0193] 1.8. Products and Suppliers Soy Protein SUPRO® 620 IP (Solae) Pea protein Empro® E 86 HV (Emsland-Starke gmbH) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0194] 2.Results 2.1. Texture, anisotropy and moisture content analysis [Table 4] Table 4. Analysis results of textural properties (protocol a), anisotropy and moisture content.

[0195] All values ​​are means + standard deviations from triplicates. Means in columns with different letters are significantly different (p<0.05) and data were processed separately for SPI and PPI.

[0196] After carrying out this example, the following was found: The addition of acid increases the hardness of the product after 1 hour of incubation and further increases after 2 hours. When pea protein is used, the addition of acid increases the chewiness of the product after 1 and 2 hours of incubation. Samples containing acid are less elastic, more easily broken, and contain less water than samples without acid. Soy products tend to be harder and have a "chewier" texture than pea products.

[0197] 2.2. Viscoelasticity Measurement All protein solution samples (whether or not salt was added and / or enzymatic treatment was performed) had a viscoelastic tan δ in the range below 1.

[0198] 2.3.Photography After carrying out this example, the resulting textured fibrous or layered food product was photographed (see FIG. 4).

[0199] Example 2 1. Materials and Methods 1.1 Formulation [Table 5] Table 5. Formulations using soy protein isolate (SPI)

[0200] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0201] 1.2.2.Adding oil The oil was added and mixed at 250 rpm for 10 minutes.

[0202] Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme (or enzyme solution dispersed in water) was added and incubated for 1 hour with gentle mixing.

[0203] 1.2.4.Heating The mixer was set to heat to 95° C. and mixing resumed at 250 rpm. When the core temperature reached 80° C., the enzyme treated salt protein solution was continued to mix at 80° C. for 10 minutes.

[0204] 1.2.5. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4°C and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 5°C. The enzyme-treated salt protein solution was then divided into two samples and one of the two was acidified by adding citric acid until the pH was 5.6.

[0205] 1.2.6. Freeze The two samples mentioned above (acidified and non-acidified) were frozen in a conventional convection freezer at -24°C.

[0206] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) Vegetable oil Sunflower oil (Buttercup)® NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0207] 2.Results After carrying out this example, the resulting textured fibrous or layered food product was photographed (see FIG. 5). The non-acidified enzyme-treated salt protein solution (pH 7.5) resulted in a fibrous and layered food with a very hard, sticky texture after freezing, and overall fiber (see FIG. 5A). The acidified enzyme-treated salt protein solution (pH 5.6) resulted in a fibrous and layered food product with a very hard, sticky texture and overall graininess after freezing (see Figure 5B).

[0208] We also found the following: Fats, at concentrations of 0-20% relative to the total mass of the product, do not interfere with the formation of fiber. No acid is required for fiber formation. Micronutrients do not interfere with fiber formation. Aromatic molecules at a concentration of 0-10% relative to the total mass of the product do not interfere with the formation of fibers. Dietary fiber at a concentration of 0-5% relative to the total mass of the product does not interfere with the formation of fiber.

[0209] Example 3 1. Materials and Methods 1.1 Formulation [Table 6] Table 6. Formulations using soy protein isolate (SPI)

[0210] 1.2. Protocol 1.2.1. Mixing and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0211] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme (or enzyme solution dispersed in water) was added and incubated for 1 hour with gentle mixing.

[0212] 1.2.3.Heating The mixer was set to heat to 95° C. and mixing resumed at 250 rpm. When the core temperature reached 80° C., the enzyme treated salt protein solution was continued to mix at 80° C. for 10 minutes.

[0213] 1.2.4. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4°C and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature reached 5°C. The enzyme-treated salt protein solution was divided into seven samples, six of which were acidified with citric acid to pH 6.5, 6, 5.5, 5, 4.5, and 4, respectively.

[0214] 1.2.5.Freezing The seven samples mentioned above (acidified and non-acidified) were frozen in a conventional convection freezer at -24°C.

[0215] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0216] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 6). The non-acidified enzyme-treated salt protein solution (pH 7.2) produced a fibrous food product after freezing that had a non-brittle, firm, cohesive texture and visible fibers (see Figure 6A). The acidified enzyme-treated salt protein solution (pH 6.5) after freezing gave a fibrous food product with a non-brittle, firm, cohesive texture and visible fibers (see Figure 6B). The acidified enzyme-treated salt protein solution (pH 6) after freezing gave a fibrous food product with a non-brittle, firm, cohesive texture and visible fibers (see Figure 6C). The acidified enzyme-treated salt protein solution (pH 5.5) became a textured fibrous food after freezing, and the fibers were visible (see Figure 6D). The acidified enzyme-treated salt protein solution (pH 5) became a textured fibrous food after freezing, and the fibers were visible (see Figure 6E). The acidified enzyme-treated salt protein solution (pH 4.5) became a textured fibrous food after freezing, and the fibers were visible (see Figure 6F). The acidified enzyme-treated salt protein solution (pH 4) became a textured fibrous food after freezing, and the fibers were visible (see Figure 6G).

[0217] Example 4 1. Materials and Methods 1.1 Formulation [Table 7] Table 7. Formulations using soy protein isolate (SPI)

[0218] 1.2. Protocol 1.2.1. Mixing and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0219] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme (or enzyme solution dispersed in water) was added and incubated for 1 hour with gentle mixing.

[0220] 1.2.3.Heating The mixer was set to heat to 95° C. and mixing resumed at 250 rpm. When the core temperature reached 80° C., the enzyme treated salt protein solution was continued to mix at 80° C. for 10 minutes.

[0221] 1.2.4. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4° C. and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 5° C. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.5.

[0222] 1.2.5.Freezing Before freezing, the enzyme-treated acid salt protein solution was divided into several samples, each of which was placed in a can, double cup, or silicone cylinder, and then these samples were frozen at −24° C. in a conventional convection freezer.

[0223] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0224] 2.Results After carrying out this example, the resulting textured fibrous or layered food product was photographed (see FIG. 7). An acidified enzyme-treated salt protein solution (pH 5.5) frozen in a can resulted in a textured, fibrous or layered food product 6 cm high with visible fibers (see Figure 7A). Acidified enzyme-treated salt protein solution (pH 5.5) frozen in a double cup resulted in a textured, fibrous or layered food product 5 cm high with visible fibers (see Figure 7B). Acidified enzyme-treated salt protein solution (pH 5.5) frozen in a silicone cylinder resulted in a textured, fibrous or layered food product 6 cm high with visible fibers (see Figure 7C).

[0225] Example 5 1. Materials and Methods 1.1 Formulation [Table 8] Table 8. Formulations using soy protein isolate (SPI)

[0226] 1.2. Protocol 1.2.1. Mixing and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0227] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme (or enzyme solution dispersed in water) was added and incubated for 1 hour with gentle mixing.

[0228] 1.2.3.Heating The mixer was set to heat to 95° C. and mixing resumed at 250 rpm. When the core temperature reached 80° C., the enzyme treated salt protein solution was continued to mix at 80° C. for 10 minutes.

[0229] 1.2.4. Cooling The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4° C. and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution (cold water bath) until the temperature was 4° C. The enzyme-treated salt protein solution was then stored at 4° C. for 17 hours.

[0230] 1.2.5.Freezing Before freezing, the enzyme-treated salt solutions were remixed in a blender and dispensed into silicone cylinders or insulated canisters, then frozen in Silversas (Air Liquide) at -120°C or in a cryogenic chamber (DOH-BOX Model 4300, Dohmeyer) at -5°C / h from 0°C to -25°C.

[0231] Cooking After 1 week of freezing, the samples were baked in a preheated forced air oven at 180°C for 18 minutes.

[0232] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients)

[0233] 2.Results After carrying out this example, the resulting textured fibrous or layered food products were photographed (see Figure 8). Briefly, results were similar between samples frozen in silicone and samples frozen in insulated cans.

[0234] Example 6 1. Materials and Methods 1.1 Formulation [Table 9] Table 9. Formulations using soy protein isolate (SPI)

[0235] [Table 10] Table 10. Formulations using Soy Protein Isolate (SPI)

[0236] 1.2. Protocol 1.2.1. Mixing and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0237] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme (or enzyme solution dispersed in water) was added and incubated with gentle mixing for 30 minutes (#1) or 1 hour (#2).

[0238] 1.2.3.Heating The mixer was set to heat to 95° C. and mixing resumed at 250 rpm. When the core temperature reached 80° C., the enzyme treated salt protein solution was continued to mix at 80° C. for 10 minutes.

[0239] 1.2.4. Cooling The enzyme treatment salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme treatment salt solution was placed in a water bath at 4° C. and the enzyme treatment salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution (cold water bath) until the temperature was 4° C.

[0240] 1.2.5.Freezing Before freezing, the enzyme-treated salt protein solution was aliquoted into insulated aluminum cups and then frozen at -24°C in a conventional freezer.

[0241] Cooking One day after freezing, the samples were baked in a preheated forced air oven at 180° C. for 18 minutes.

[0242] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients)

[0243] 2.Results After carrying out this example, the resulting textured fibrous or layered food product was photographed (see FIG. 9). Briefly, the results showed that both samples (#1 and #2) had fiber and the results were reproducible. The resulting textured fibrous or layered food product was elastic.

[0244] Example 7 1. Materials and Methods 1.1 Formulation [Table 11] Table 11. Formulations using Soy Protein Isolate (SPI) Formula #1: Salt protein solution was enzymatically treated with 0.12% enzyme by incubation at 50°C for 30 minutes and then acidified to pH=6. Formula #2: Salt protein solution was enzymatically treated with 0.12% enzyme by incubation at 50°C for 30 minutes (not acidified). Formula #3: Salt protein solution was enzymatically treated with 0.09% enzyme by incubation at 50°C for 30 minutes (not acidified).

[0245] 1.2. Protocol 1.2.1. Mixing and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0246] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mix. The mix was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, enzyme (or enzyme solution dispersed in water) was added at a concentration of 0.12% (formulas #1 and #2) or 0.09% (formula #3) and incubated for 30 minutes.

[0247] 1.2.3.Heating The mixer was set to heat to 95° C. and mixing resumed at 250 rpm. When the core temperature reached 80° C., the enzyme treated salt protein solution was continued to mix at 80° C. for 10 minutes.

[0248] 1.2.4. Cooling (optional acidification) The enzyme treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme treated salt solution was placed in a 4° C. water bath and the enzyme treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the temperature was 4° C. (cold water bath). If necessary, the enzyme treated salt protein solution was acidified to pH 6 with citric acid (formulation #1).

[0249] 1.2.5.Freezing Prior to freezing, the enzyme-treated acid salt protein solution was optionally sampled into an insulated aluminum cup and then frozen at -24°C in a conventional freezer.

[0250] Cooking One day after freezing, the samples were baked in a preheated forced air oven at 180° C. for 18 minutes.

[0251] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0252] 2.Results After carrying out this example, the resulting textured fibrous or layered food product was photographed (see FIG. 10). The acidified enzyme treatment (0.12% enzyme, salt-protein solution (pH 6)) resulted in a fibrous and layered product with a firm, elastic texture after freezing and cooking, with many visible fibers (see Figure 10A). The non-acidified enzyme-treated (0.12% enzyme) salt-protein solution resulted in a fibrous and layered food with a firm, elastic texture after freezing and cooking, with visible fibers (see FIG. 10B). The non-acidified enzyme-treated (0.09% enzyme) salt-protein solution resulted in a fibrous and layered food with a firm, elastic texture and visible fibers after freezing and cooking (see Figure 10C).

[0253] Example 8 1. Materials and Methods 1.1 Formulation [Table 12] Table 12. Formulations using Pea Protein Isolate (PPI) Formula #1: After the second CaCl2 addition, the salt protein solution was enzymatically treated with 0.3% enzyme and incubated at 50°C for 60 minutes. Formula #2: After the second CaCl2 addition, the salt protein solution was enzymatically treated with 0.3% enzyme and incubated at 50°C for 60 minutes. It was then cooled to 5°C and acidified to pH=5.6. Formula #3: Before the second CaCl2 addition, the salt protein solution was enzymatically treated with 0.3% enzyme and incubated at 50°C for 60 minutes. Formula #4: Before the second CaCl2 addition, the salt protein solution was enzymatically treated with 0.3% enzyme and incubated at 50°C for 60 minutes. It was then cooled to 5°C and acidified to pH=5.6.

[0254] 1.2. Protocol 1.2.1. Mixing and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0255] 1.2.2.1st CaCl2 addition The mixer was equipped with two thermocouples to measure the surface and core temperatures of the mix. The first CaCl2 solution was added to the mixer, and then the salt-protein solution was heated in the mixer until the core temperature reached 70°C, and the mixing speed was maintained at 250 rpm.

[0256] 1.2.3. Enzyme treatment and second CaCl2 addition The salt protein solution was cooled in a room temperature water bath until the core temperature reached 50°C.

[0257] For formulations #1 and #2, the enzyme solution was added at a concentration of 0.3% after the second CaCl2 solution was added. The enzyme was incubated for 60 minutes.

[0258] For formulations #3 and #4, a 0.3% concentration of enzyme solution was added and the enzyme was incubated for 60 minutes, after which a second CaCl2 solution was added.

[0259] 1.2.4. Cooling (optional acidification) The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a 4° C. water bath and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the temperature was 4° C. (cold water bath). If necessary, the enzyme-treated salt protein solution was acidified to pH 5.6 with citric acid (formulation #2 and formulation #4).

[0260] 1.2.5.Freezing Prior to freezing, the enzyme-treated acid salt protein solutions were sampled as required into insulated aluminum dishes and then frozen at -24°C in a conventional freezer.

[0261] Cooking One day after freezing, the samples were baked in a preheated forced air oven at 180° C. for 18 minutes.

[0262] 1.3. Products and Suppliers Pea protein Empro E 86 HV (Emsland-Starke gmbH) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) CaCl2Calcium Chloride > 99% (Acros Organics) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0263] 2.Results After carrying out this example, the resulting textured fibrous or layered food product was photographed (see FIG. 11). Fibrous or layered foods textured by adding a second CaCl2 solution to the enzyme-treated (0.3% enzyme, salt-protein solution), followed by freezing and cooking, were firm and cohesive (see Figure 11A). The enzyme-treated (0.3% enzyme + salt protein solution was acidified (pH 5.6) after the second addition of CaCl2 solution, and after freezing and cooking, the textured fibrous or layered foods were firm and cohesive (see Figure 11B). Fibrous or layered foods that were textured by freezing and cooking the enzyme-treated (0.3% enzyme, salt-protein solution) prior to the addition of a second CaCl2 solution were firm and cohesive (see Figure 11C). The enzyme-treated (0.3% enzyme, salt protein solution was acidified (pH 5.6) before the second CaCl2 solution was added, and after freezing and cooking, the textured fibrous or layered foods were firm and slightly cohesive (see Figure 11D).

[0264] Example 9 1. Materials and Methods 1.1 Formulation [Table 13] Table 13. Formulations using soy protein isolate (SPI) and pea protein isolate (PPI) Formulation #1: A protein solution is produced from soy protein. It is enzymatically treated with 0.12% enzyme, incubated at 50°C for 30 minutes, and then acidified to pH=5.6. Formulation #2: A protein solution is produced from pea protein. It is enzymatically treated with 0.12% enzyme, incubated at 50°C for 30 minutes, and then acidified to pH=5.6.

[0265] 1.2. Protocol 1.2.1. Mixing and Hydration The water and protein isolate powder were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 5 minutes. The resulting protein solution was mixed again at 250 rpm for 25 minutes, scraping the sides of the bowl to prevent unhydrated powder from accumulating on the sides, resulting in a total hydration time of 30 minutes.

[0266] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The protein solution was maintained at 250 rpm while the mixture was heated until the core temperature reached 50° C. At this point, the enzyme (or enzyme solution dispersed in water) was added at a concentration of 0.12%.

[0267] 1.2.3. Cooling and acidification The enzyme-treated protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated protein solution was placed in a water bath at 4° C. and the enzyme-treated protein solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the temperature was 4° C. (cold water bath). The enzyme-treated protein solution was also acidified by adding citric acid until the pH was 5.6.

[0268] 1.2.4.Freezing Prior to freezing, the optionally acidified enzyme-treated protein solution was sampled into an insulated aluminum cup and then frozen at -24°C in a conventional freezer.

[0269] Cooking One day after freezing, the frozen samples were baked in a preheated forced air oven at 180°C for 18 or 25 minutes.

[0270] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) Pea protein Empro E 86 HV (Emsland-Starke gmbH) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0271] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 12). After static freezing at −25°C of a salt-protein solution produced from acidified and enzymatically treated pea protein (pH 5.6), a textured, fibrous and cohesive food product was obtained with fibers having an average length of 8 mm and an average thickness of 0.26 mm (Figure 12A-B). After static freezing at -25°C of a salt-protein solution produced from acidified and enzymatically treated soy protein (pH 5.6), a textured fibrous and cohesive food product was obtained with fibers having an average fiber length of 7 mm and an average thickness of 0.18 mm (Figure 12C-D).

[0272] Example 10 1. Materials and Methods 1.1 Formulation [Table 14] Table 14. Formulations using Pea Protein Isolate (PPI)

[0273] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0274] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme was added and incubated for 30 minutes with gentle mixing.

[0275] 1.2.3. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4° C. and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the temperature reached 5° C. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.6.

[0276] 1.2.4.Freezing The cooled enzyme-treated acid salt protein solution was divided into two solutions, one of which was frozen at -25°C in a conventional static freezer and the other was frozen at -18°C in a conventional deep freezer.

[0277] 1.2.5.Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0278] 1.2.6.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0279] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0280] 1.3. Products and Suppliers Plant-Meat Protein (Green Boy) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0281] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 13). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing by static freezing at -25°C (see Figure 13A). The density was 1.83 g / cm 3 The water retention was 73%, the hardness was 36N, the elasticity was 73%, the average fiber length was 5mm, and the average thickness was 0.28mm (see Figure 13B). The enzyme-treated acid salt protein solution (pH 5.6) became a textured fibrous and cohesive food after freezing by static freezing at -18°C (see Figure 13C). The density was 1.78g / cm 3 , water retention was 80%, hardness was 44N, elasticity was 47%, average fiber length was 8mm, and average thickness was 0.28mm (see Figure 13D). The physicochemical properties of the product are detailed in Table 22.

[0282] Example 11 1. Materials and Methods 1.1 Formulation [Table 15] Table 15. Formulations using Soy Protein Isolate (SPI)

[0283] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 20 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides. A first portion of CaCl2 (0.03 g for 100 g of solution) was then added and the protein solution was mixed for 5 minutes. The total time for the compound mixing and hydration phase was 30 minutes.

[0284] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme was added and incubated for 30 minutes with gentle mixing.

[0285] 1.2.3. Cooling and adding a second CaCl2 The enzyme-treated salt protein solution was quickly cooled to 40° C. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4° C. and the enzyme-treated salt protein solution was stirred manually with a spatula. Afterwards, a second portion of CaCl2 (0.13 g for 100 g of solution) was added and the solution was vigorously mixed with a spatula for 5 min.

[0286] 1.2.4. Acidification The enzyme-treated salt protein solution was further cooled in a 4° C. water bath until the center was 5° C. The temperature was monitored by a thermocouple immersed in the protein solution. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.6.

[0287] 1.2.5.Freezing The cooled enzyme-treated acid salt protein solution was divided into two solutions, one of which was frozen at -25°C in a conventional static freezer and the other was frozen at -18°C in a conventional deep freezer.

[0288] 1.2.5.Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0289] 1.2.6.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0290] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0291] 1.3. Products and Suppliers Soy Protein SUPRO920 IP (Solar) NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) CaCl2 Calcium Chloride Dihydrate ≧99% (Acros Organics) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Caldic)

[0292] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 14). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing by static freezing (see Figure 14A). The density was 1.68 g / cm3 The water retention was 69%, the hardness was 21N, the elasticity was 26%, the average fiber length was 3 mm, and the average thickness was 0.42 mm (see Figure 14B). The enzyme-treated acid salt protein solution (pH 5.6) became a fibrous and cohesive food with texture after freezing by air-cooling freezing (see Figure 14C). The density was 1.78 g / cm 3 , water retention was 66%, hardness was 18N, elasticity was 26%, average fiber length was 5mm, and average thickness was 0.38mm (see Figure 14D). The physicochemical properties of the product are detailed in Table 22.

[0293] Example 12 Soybean-gluten complex 1. Materials and Methods 1.1 Formulation [Table 16] Table 16. Formulations using soy protein isolate (SPI) and gluten protein concentrate

[0294] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The isolate and protein concentrate powder mixture was then added and mixed at 250 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 250 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0295] 1.2.2. Enzyme treatment The mixer was fitted with two thermocouples to measure the surface and core temperatures of the mixture. The mixture was held at 250 rpm while the salt-protein solution was heated until the core temperature reached 50° C. At this point, the enzyme was added and incubated for 30 minutes with gentle mixing.

[0296] 1.2.3. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt solution was placed in a water bath at 4° C. and the enzyme-treated salt solution was stirred manually with a spatula. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 5° C. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.5.

[0297] 1.2.6. Freeze The cooled enzyme-treated acid salt protein solution was divided into two solutions, one of which was frozen at -25°C in a conventional static freezer and the other was frozen at -18°C in a conventional deep freezer.

[0298] 1.2.5.Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0299] 1.2.6.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0300] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0301] 1.3. Products and Suppliers Soy Protein SUPRO 620 IP (Solae) Gluvital 21020 (Caldic) Gluten Protein NaCl Sodium chloride ≥ 99.5% (Fisher Scientific) Transglutaminase AB Enzyme Citric Acid (Citric Acid Monohydrate, Caldic)

[0302] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 15). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing by static freezing (see Figure 15A). The density was 1.71 g / cm 3 The water retention was 64%, the hardness was 27N, the elasticity was 36%, the average fiber length was 6 mm, and the average thickness was 0.21 mm (see Figure 15B). The enzyme-treated acid salt protein solution (pH 5.6) became a fibrous and cohesive food with texture after quick freezing (see Figure 15C). The density was 1.74 g / cm 3 , water retention was 63%, hardness was 22N, elasticity was 39%, average fiber length was 5mm, and average thickness was 0.22mm (see Figure 15D). The physicochemical properties of the product are detailed in Table 22.

[0303] Example 13 Broad bean meal 1. Materials and Methods 1.1 Formulation [Table 17] Table 17. Formulations made from broad bean meal

[0304] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein powder was then added and mixed at 350 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 350 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0305] 1.2.2.Heat treatment The mixer was equipped with a thermocouple to measure the core temperature of the mixture. The salt-protein solution was heated to a core temperature of 70° C. After being held at a core temperature of 70° C. for 30 minutes, the salt-protein solution was heated to a core temperature of 80° C. and held at this core temperature for 20 minutes, then further heated to a core temperature of 95° C. and held at this temperature for 10 minutes. The salt-protein solution mixture was held at 350 rpm during heat treatment.

[0306] Enzyme treatment The heat treated salt protein solution was cooled while maintaining mixing at 350 rpm until the core temperature reached 50° C. At this temperature, the enzyme was added and incubated for 30 minutes with continued mixing at 300 rpm.

[0307] 1.2.4. Cooling and acidification The heat-treated enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the heat-treated enzyme-treated salt protein solution was placed in a water bath at -25°C. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 10°C. The heat-treated enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.6.

[0308] Measurement The heat-treated and cooled enzyme-treated salt protein solution was poured into the molds at a rate of 200 g per mold.

[0309] 1.2.6. Freeze The samples were then frozen at -25°C in a conventional static freezer.

[0310] Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0311] 1.2.8.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0312] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0313] 1.3. Products and Suppliers De-bittered fava bean flour (Viridi Foods) Unprocessed fine salt (Colin Ingredients) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Kirsch Pharma)

[0314] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 16). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing (see Figure 16A). The density was 1.6 g / cm 3 The water retention was 80%, the hardness was 12N, the elasticity was 19%, the average fiber length was 5mm, and the average thickness was 0.5mm (see FIG. 16B). The physicochemical properties of the product are detailed in Table 22.

[0315] Example 14 Potato Protein Isolate 1. Materials and Methods 1.1 Formulation [Table 18] Table 18. Formulations using Soy Protein Isolate (SPI)

[0316] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 350 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 350 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0317] 1.2.2. Enzyme treatment The mixer was fitted with a thermocouple to measure the core temperature of the mixture. The salt-protein solution was heated to a core temperature of 50° C. while maintaining mixing at 350 rpm. At this temperature, the enzyme was added and incubated for 30 minutes with continued mixing at 300 rpm.

[0318] 1.2.3. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt protein solution was placed in a water bath at -25°C. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 10°C. The enzyme-treated salt protein solution was acidified by adding lactic acid until the pH was 5.6.

[0319] Measurement The heat-treated and cooled enzyme-treated salt protein solution was poured into the molds at a rate of 200 g per mold.

[0320] 1.2.5.Freezing The samples were then frozen at -25°C in a conventional static freezer.

[0321] Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0322] 1.2.7.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0323] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0324] 1.3. Products and Suppliers Potato protein isolate Solanic (Avebe) Unprocessed fine salt (Colin Ingredients) Transglutaminase PROBIND TXo (BDF Ingredients) Natural lactic acid ≧85% (Sigma-Aldrich)

[0325] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 17). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing (see Figure 17A). The density could not be measured by the water displacement method due to the brittle texture, but the water retention was 83%, the hardness was 19N, the elasticity was 44%, the average fiber length was 5mm, and the average thickness was 0.9mm (see Figure 17B). The physicochemical properties of the product are detailed in Table 22.

[0326] Example 15 Pea-Rice Complex 1. Materials and Methods 1.1 Formulation [Table 19] Table 19. Formulations using Pea Protein Isolate (PPI) and Rice Protein Isolate (RPI)

[0327] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added together and mixed at 350 rpm for 5 minutes. The resulting salt protein solution was mixed again at 350 rpm for 25 minutes, scraping the edges of the bowl to prevent unhydrated powder from accumulating on the sides, resulting in a total hydration time of 30 minutes.

[0328] 1.2.2. Enzyme treatment The mixer was fitted with a thermocouple to measure the core temperature of the mixture. The salt-protein solution was heated to a core temperature of 50° C. while maintaining mixing at 350 rpm. At this temperature, the enzyme was added and incubated for 30 minutes with continued mixing at 300 rpm.

[0329] 1.2.3. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt protein solution was placed in a water bath at -25°C. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 10°C. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.6.

[0330] Measurement The heat-treated and cooled enzyme-treated salt protein solution was poured into the molds at a rate of 200 g per mold.

[0331] 1.2.5.Freezing The cooled enzyme-treated acid salt protein solution was divided into two solutions, one of which was frozen at -25°C in a conventional static freezer and the other was frozen at -18°C in a conventional deep freezer.

[0332] Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0333] 1.2.7.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0334] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0335] 1.3. Products and Suppliers Rice Protein Isolate F80 (Unirice) Pea isolate (Green Boy) Unprocessed fine salt (Colin Ingredients) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Kirsch Pharma)

[0336] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 18). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing by static freezing (see Figure 18A). The density was 1.69 g / cm 3 The water retention was 82%, the hardness was 45N, the elasticity was 52%, the average fiber length was 4mm, and the average thickness was 0.23mm (see Figure 18B). The enzyme-treated acid salt protein solution (pH 5.6) became a fibrous and cohesive food with texture after quick freezing (see Figure 18C). The density was 1.58g / cm 3The water retention was 80%, the hardness was 44N, the elasticity was 51%, the average fiber length was 3mm, and the average thickness was 0.21mm (see Figure 18D). The physicochemical properties of the product are detailed in Table 22.

[0337] Example 16 Pea-soybean complex 1. Materials and Methods 1.1 Formulation [Table 20] Table 20. Formulations using soy protein isolate (SPI) and pea protein PPI

[0338] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added together and mixed at 350 rpm for 5 minutes. The resulting salt protein solution was mixed again at 350 rpm for 25 minutes, scraping the edges of the bowl to prevent unhydrated powder from accumulating on the sides, resulting in a total hydration time of 30 minutes.

[0339] 1.2.2. Enzyme treatment The mixer was fitted with a thermocouple to measure the core temperature of the mixture. The salt-protein solution was heated to a core temperature of 50° C. while maintaining mixing at 350 rpm. At this temperature, the enzyme was added and incubated for 30 minutes with continued mixing at 300 rpm.

[0340] 1.2.3. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt protein solution was placed in a water bath at -25°C. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 10°C. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.6.

[0341] Measurement The heat-treated and cooled enzyme-treated salt protein solution was poured into the molds at a rate of 200 g per mold.

[0342] 1.2.5.Freezing The cooled enzyme-treated acid salt protein solution was split into two solutions, one of which was frozen at -25°C in a conventional static freezer and the other was frozen at -18°C in a conventional static freezer.

[0343] Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0344] 1.2.7.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0345] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0346] 1.3. Products and Suppliers Soy Protein Isolate SUPRO 620 IP (Solae) Pea isolate (Green Boy) Unprocessed fine salt (Colin Ingredients) Transglutaminase PROBIND TXo (BDF Ingredients) Citric Acid (Citric Acid Monohydrate, Kirsch Pharma)

[0347] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 19). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing by static freezing (-25°C) (see Figure 19A). The density was 1.7 g / cm 3 The average fiber length was 6 mm and the average thickness was 0.32 mm (see Figure 19A). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing by static freezing (-18°C) (see Figure 19B). The density was 1.6 g / cm. 3 , water retention was 76%, hardness was 18N, elasticity was 39%, average fiber length was 7mm, and average thickness was 0.41mm (see Figure 19B). The physicochemical properties of the product are detailed in Table 22.

[0348] Example 17 Lactic Acid 1. Materials and Methods 1.1 Formulation [Table 21] Table 21. Formulations using Soy Protein Isolate (SPI)

[0349] 1.2. Protocol 1.2.1. Salt-Protein Solutions and Hydration The water and NaCl were mixed in a blender (Cook robot, commercially available from Robot-Coupe) at 250 rpm for 2 minutes to disperse the NaCl in the water. The protein isolate powder was then added and mixed at 350 rpm for 5 minutes. The resulting salt-protein solution was mixed again at 350 rpm for 25 minutes, scraping the edges of the bowl to prevent accumulation of unhydrated powder on the sides, resulting in a total hydration time of 30 minutes.

[0350] 1.2.2. Enzyme treatment The mixer was fitted with a thermocouple to measure the core temperature of the mixture. The salt-protein solution was heated to a core temperature of 50° C. while maintaining mixing at 350 rpm. At this temperature, the enzyme was added and incubated for 30 minutes with continued mixing at 300 rpm.

[0351] 1.2.3. Cooling and acidification The enzyme-treated salt protein solution was cooled as quickly as possible. For this purpose, the container containing the enzyme-treated salt protein solution was placed in a water bath at -25°C. The temperature was monitored by a thermocouple immersed in the protein solution until the core temperature was 10°C. The enzyme-treated salt protein solution was then acidified by adding citric acid until the pH was 5.6.

[0352] Measurement The heat-treated and cooled enzyme-treated salt protein solution was poured into the molds at a rate of 200 g per mold.

[0353] 1.2.5.Freezing The samples were then frozen at -25°C in a conventional static freezer.

[0354] Cooking After freezing, the enzyme-treated acid salt protein solution was baked in a standard oven. The core temperature of the solution was raised to 95° C., after which the solution was removed from the oven and allowed to cool at room temperature for 15 minutes. The baked enzyme-treated acid salt protein solution can be characterized as such or can be stored frozen prior to characterization.

[0355] 1.2.7.2nd Freeze For refrigeration, the cooled, frozen, cooked enzyme-treated acid salt protein solutions were then placed in a conventional static freezer at -25°C.

[0356] Unzip After storage in a regular freezer, the cooked salt protein solution was allowed to thaw at room temperature for 4 hours. At the end of this stage, various characterization measurements could be performed.

[0357] 1.3. Products and Suppliers Soy Protein Isolate SUPRO 620 IP (Solae) Unprocessed fine salt (Colin Ingredients) Transglutaminase PROBIND TXo (BDF Ingredients) Lactic acid (Lactic acid-natural ≥85%, Sigma-Aldrich)

[0358] 2.Results After carrying out this example, the resulting textured fibrous food product was photographed (see FIG. 20). The enzyme-treated acid salt protein solution (pH 5.6) became a textured, fibrous and cohesive food after freezing (see Figure 20A). The density was 1.7 g / cm 3 , water retention was 68%, hardness was 32N, elasticity was 51%, average fiber length was 7mm, and average thickness was 0.22mm (see Figure 20B). The physicochemical properties of the product are detailed in Table 22 below.

[0359] [Table 22-1] [Table 22-2] [Table 22-3] Table 22. Physicochemical properties of the products of the present invention produced according to Examples 9 to 17

[0360] Example 18 - Microbiology of example products of the invention The inventive product obtained according to formulation #1 of Example 9 was placed in a silicone mold and frozen in a conventional freezer at -25°C for 24 hours. The product was then baked to a core temperature of 95°C. The product was allowed to come to room temperature and then vacuum sealed in a plastic bag using a tabletop heat sealer (E2900, Geryon, France). The product was stored in the dark in a closed refrigerator-type cabinet at 4°C for 50 days. Microbiological analysis of the product was performed by an external laboratory (Wessling, Germany) and the results are shown in the table below. [Table 23] Table 23. Microbiology of Example Products of the Invention

[0361] Under these storage conditions, the product is suitable for consumption 50 days after the date of production, in accordance with European legislation on frozen instant foods (Non-Patent Documents 19-21).

[0362] Example 19 1. Materials and Methods 1.1 Formulation [Table 24] Table 24. Formulations using soy protein isolate (SPI) and whey protein

[0363] 1.2. Protocol See protocol in Example 12.

[0364] Example 20 1. Materials and Methods 1.1 Formulation [Table 25] Table 25. Formulations using Soy Protein Isolate (SPI) and Ovalbumin Protein

[0365] 1.2. Protocol See protocol in Example 12.

[0366] Example 21 1. Materials and Methods 1.1 Formulation [Table 26] Table 26. Formulations using soy protein isolate (SPI) and BSA protein

[0367] 1.2. Protocol See protocol in Example 12.

Claims

1. 1. A textured fibrous or layered food product comprising: Anisotropy of more than 1 a.u (arbitrary unit) in texture property testing, a viscoelasticity tanδ in rheological testing of less than 1 a.u.; A hardness of 10.00 to 50.00 N in a texture property test; Water retention of 50.00 to 90.00%; a fiber density of 40.00 to 90.00%, A textured fibrous or layered food product characterized in that the ratio [fiber length:product width] is 0.03 to 0.13 a.u.

2. 2. The textured fibrous or layered food product of claim 1, wherein the fibers have a thickness of 0.10 to 1.00 mm and a length of 1.00 to 150.00 mm.

3. 2. The textured fibrous or layered food product of claim 1, wherein the fiber spacing is 0.05 to 1.00 mm.

4. 10. Use of the textured fibrous or layered food product of claim 1 as an intermediate suitable for use in the manufacture of other, more complex products.

5. 10. A method for producing a textured fibrous or layered food product according to claim 1 from vegetable protein, comprising at least a. Enzymatically treating 1-30% by weight of vegetable protein, based on the weight of a protein solution, and at least 20% of said vegetable protein that is soluble in said protein solution, By adding enzymes of the aminoacyltransferase class or the oxidoreductase class, Incubating the protein solution to which the enzyme has been added at a temperature of 30 to 60°C for 15 to 120 minutes to allow the enzyme to catalyze at least one enzymatic reaction, thereby obtaining an enzyme-treated protein solution; b. freezing the enzyme-treated protein solution under conditions that form protein fibers at a temperature of -120 to -5°C and for a time of 15 minutes to 48 hours to obtain a textured, fibrous or layered frozen food product.

6. The protein solution comprises 1 to 30% by weight of vegetable protein from a mixture, the mixture comprising: at least 70% of the protein is plant-derived, and when the enzyme belongs to the class of aminoacyltransferases, it has a lysine score of 50-150 and a glutamine score of 50-150; or a plant-derived protein having a tyrosine score of 50 to 150 when the enzyme belongs to the class of oxidoreductases; and 30% or less of other proteins.

7. 6. The method of claim 5, wherein the freezing in step b. is directional freezing.

8. The method further comprises the prior step of preparing the protein solution from a protein source, wherein the protein comprises 1-30% by weight vegetable protein, or alternatively, 1-30% by weight vegetable protein from a protein mixture, the protein mixture comprising: a protein of at least 70% plant origin, wherein the enzyme is of the transglutaminase class (e.g., transglutaminase), and has a lysine score of 50-150 and a glutamine score of 50-150; or When the enzyme belongs to the class of oxidoreductases (e.g., laccase, tyrosinase, and peroxidase), a plant-derived protein having a tyrosine score of 50 to 150; and 30% or less of other proteins, whether or not derived from plants, 6. The method of claim 5, wherein at least 20% of the vegetable protein is soluble in the protein solution by weight.

9. The protein sources include almonds (Prunus dulcis), spike amaranth (Amaranthus cruetus), hypochondriacus amaranth (Amaranthus hypochondriacus), foxtail amaranth (Amaranthus caudatus), peanuts (Arachis hypogaea), avocado (Persea americana), oats (Avena sativa), spelt (Triticum spelta), spinach (Spinacia oleracea), broad beans (Vicia faba), figs (Figus carica), cottonseed (Gossypium hirsutum), sesame (Sesamum indicum), sunflower seeds (Helianthus annuus), winged peas (Psophocarpus tetragonolobus), kidney beans (Phaseolus vulgaris), lima beans (Phaseolus lunatus), mung beans (Vigna radiata), green beans (Phaseolus vulgaris), lentils (Lens culinaris), flax (Linum usitatissimum), white lupine (Lupinus albus), blue lupine (Lupinus angustifolius), mutant lupine (Lupinus Mutabilis), yellow lupine (Lupinus luteus), cassava (Manihot esculenta), cowpea (Vigna unguiculata), cashew nuts (Anacardium occidentale), coconut (Cocos Nucifera), pecan nuts (Carya illinoinensis), Brazil nuts (Bertholletia excelsa), barley (Hordeum vulgare), sweet potato (Ipomoea batatas), pistachio (Pistacia vera L.), peas (Pisum sativum), bambara beans (Vigna subterranea), chickpeas (Cicer arietinum), toor dal (Cajanus cajan), marrum beans (Tylosema6. The method of claim 5, wherein the protein comprises a plant-derived protein selected from wheat (Solanum esculentum), potato (Solanum tuberosum), rice (Oryza sativa), buckwheat (Fagopyrum esculentum), rye (Secale cereale L.), soybean (Glycine max), and mixtures thereof.

10. The previous step comprises mixing the protein solution with a salt solution, the salt solution comprising: NaCl, and / or KCl, and / or CaCl ２ , BeCl ２ , MgCl ２ , BaCl ２ and mixtures thereof, 10. The method of claim 8, further comprising obtaining a salt protein solution.

11. 9. The method of claim 8, wherein the pre-step further comprises hydrating the vegetable protein for at least 1 minute.

12. 6. The method of claim 5, wherein the amount of enzyme added in step a. is 0.001 to 1.0% by weight based on the weight of the protein solution.

13. Between step a. and step b., a step of mixing the enzyme-treated protein with a salt solution, the salt solution comprising: CaCl ２ , BeCl ２ , MgCl ２ , BaCl ２ and mixtures thereof; and / or Contains KCl, 6. The method of claim 5, further comprising obtaining an enzyme-treated salt protein solution.

14. 6. The method of claim 5, further comprising, before step b., step ii) of mixing the enzyme-treated protein with an acid solution to obtain an enzyme-treated acid protein solution.

15. After step b., the method further comprises step c. of pre-cooking the textured fibrous or layered frozen food under conditions that denature the enzyme to obtain the textured fibrous or layered cooked food; The method according to claim 5, wherein the temperature conditions are 70 to 250° C. and the time is 15 to 180 minutes.

16. 16. The method of claim 15, further comprising, after step c., step d. of freezing or flash-freezing the textured fibrous or layered cooked food.

17. The textured fibrous or layered cooked food resulting from step b. a. at least 0.5 cm in height; b. at least 0.5 cm thick; and c. a width of at least 0.5 cm.

18. A textured fibrous or layered food product obtainable by the method of claim 5.

Images