Modifier and modification method for plant protein compositions

Abstract

To improve the binding properties of a vegetable protein composition.SOLUTION: A modifier for a vegetable protein composition comprises an oil-in-water emulsion comprising edible oil and fat of 3-40 mass% and vegetable protein and having a viscosity of 15-300 mPa s at 20°C.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a modifier for plant protein compositions.

Background Art

[0002] In recent years, from various viewpoints such as environmental issues, animal welfare, and health consciousness, alternative meats made from vegetable proteins contained in various plants such as soybeans and peas, rather than animal meats such as pork, beef, and chicken, have attracted attention. However, vegetable proteins used in alternative meats, unlike ordinary meats, have a problem in that the grains do not have binding properties and do not form a cohesive mass. As described above, there is room for improvement in the binding properties of vegetable proteins.

[0003] Therefore, techniques for modifying vegetable proteins have been proposed conventionally. For example, Patent Document 1 discloses a method for modifying a soy protein food used as a modifier using an oil-in-water emulsion using an emulsifier.

[0004] Also, Patent Document 2 discloses a soy protein modifier for modifying soy protein. Specifically, in Patent Document 2, an oil-in-water emulsion containing casein is used as a soy protein modifier.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, the technologies described in Patent Documents 1 and 2 still have room for improvement in terms of achieving good binding properties. In the technology described in Patent Document 2, the use of animal-derived casein goes against the current trend of using alternative meats. Taking these circumstances into consideration, the present invention aims to improve the binding properties of plant-based proteins. [Means for solving the problem]

[0007] To solve the above problems, the modifier for plant protein compositions of the present invention comprises an oil-in-water emulsion containing 3 to 40% by mass of edible oil and fat and plant protein, with a viscosity of 15 to 300 mPa·s at 20°C. [Effects of the Invention]

[0008] According to the present invention, it is possible to improve the binding properties of plant protein compositions. [Brief explanation of the drawing]

[0009] [Figure 1] These are photographs of the soy protein compositions after heat treatment, which were rehydrated using the modifiers described in Example 3 and Comparative Example 5, respectively. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below.

[0011] The plant protein composition modifier of the present invention is a modifier for modifying compositions containing plant proteins derived from various plants (hereinafter referred to as "plant protein compositions"). In the following description, the plant protein composition modifier will be simply referred to as "modifier".

[0012] Plant-based protein compositions are used, for example, as meat substitutes. However, unlike conventional meat, plant-based protein compositions have the problem of lacking binding properties between particles and being inconsistent. The modifier of the present invention makes it possible to improve the binding properties of plant-based protein compositions. Furthermore, compared to conventional meat, plant-based protein compositions have a softer texture and lack elasticity. The modifier of the present invention can improve not only binding properties but also hardness and elasticity.

[0013] Specifically, the modifier according to the present invention consists of an oil-in-water emulsion (C) containing a plant protein material (A) and an edible oil (B). The plant protein material (A) is contained in the aqueous phase of the oil-in-water emulsion (C), and the edible oil (B) is contained in the oil phase of the oil-in-water emulsion (C).

[0014] Plant-based protein material (A) is derived from plants and is not particularly limited as long as it is a protein that can be added to food. Examples of plant-based protein material (A) include various plant-derived proteins such as soybeans, broad beans, peas, mung beans, chickpeas, peanuts, ruby ​​beans, pigeon peas, sword beans, string beans, kidney beans, adzuki beans, cowpeas, lentils, carob beans, oats, barley, wheat, rye, rice, corn, potatoes, sweet potatoes, chia, quinoa, alfalfa, hemp, almonds, cashews, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconuts, grape seeds, kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flax, and sesame. Furthermore, enzymatic hydrolysates or thermal hydrolysates of these proteins may be used as plant protein material (A). These may be used individually as plant protein material (A), or two or more may be used in combination as plant protein material (A). The protein content (i.e., plant protein) in plant protein material (A) is preferably 50% by mass or more, more preferably 60% by mass or more, and most preferably 70% by mass or more.

[0015] Among the proteins mentioned above, it is preferable to use at least one of the following: soybean-derived plant protein or broad bean-derived plant protein, and it is most preferable to use soybean-derived plant protein as the plant protein material (A).

[0016] The plant-based protein material (A) can be in any form, but is preferably in powder form, and of course, powdered isolated protein is preferred.

[0017] The content of the plant protein material (A) in the oil-in-water emulsion (C) is preferably 3 to 18% by mass, more preferably 4 to 12% by mass, and most preferably 5 to 9% by mass. If the content of the plant protein material (A) is within the above range, it is possible to improve the binding properties, hardness, and elasticity of the plant protein composition.

[0018] The vegetable protein content in the oil-in-water emulsion (C) is preferably 2 to 15% by mass, more preferably 3 to 8% by mass, and most preferably 4 to 7% by mass. If the vegetable protein content is within the above range, it is possible to improve the binding properties, hardness, and elasticity of the vegetable protein composition.

[0019] Edible oils and fats (B) are not particularly restricted as long as they are oils and fats that can be added to food. Examples of edible oils and fats (B) include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high-oleic safflower oil, sunflower oil, high-oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat oil (oils and fats extracted from barley, oats, wheat, etc.), coconut oil, cocoa butter, palm oil, palm kernel oil, flavoring oils, and algal oils. Furthermore, processed oils and fats that have undergone one or more treatments selected from fractionation (e.g., fractionated low-melting-point portion of milk fat, palm superolein, etc.), hardening, and transesterification may be used as edible oils and fats (B). These may be used individually as edible oils and fats (B), or in combination of two or more types.

[0020] Among the above fats and oils, fats and oils containing 40% by mass or more of unsaturated fatty acids are preferably used, and examples thereof include soybean oil, corn oil, cottonseed oil, rapeseed oil, palm oil and the like. Among them, edible oil (B) containing at least one of rapeseed oil and palm oil is preferable.

[0021] The content of the edible oil (B) in the oil-in-water emulsion (C) is 3 to 40% by mass, preferably 10 to 30% by mass, and more preferably 10 to 25% by mass. If the content of the edible oil (B) is within the above range, it is possible to improve the binding property, hardness and elasticity of the vegetable protein.

[0022] The water contained in the oil-in-water emulsion (C) is, for example, 30 to 96% by mass, preferably 50 to 90% by mass, and more preferably 60 to 88% by mass.

[0023] The viscosity of the oil-in-water emulsion (C) at 20°C is 15 to 300 mPa·s, preferably 15 to 200 mPa·s, and more preferably 15 to 100 mPa·s. If the viscosity of the oil-in-water emulsion (C) at 20°C is within the above range, it is possible to improve the binding property, hardness and elasticity of the vegetable protein.

[0024] The viscosity of the oil-in-water emulsion (C) is measured using, for example, a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) or the like.

[0025] The particle size (median diameter) of the oil-in-water emulsion (C) is, for example, 0.30 to 40.00 μm, preferably 0.30 to 3.00 μm, more preferably 0.40 to 2.00 μm, still more preferably 0.50 to 1.50 μm, and most preferably 0.50 to 1.00 μm. If the particle size of the oil-in-water emulsion (C) is within the above range, it is possible to improve the binding property, hardness and elasticity of the vegetable protein.

[0026] The particle size of the oil-in-water emulsion (C) is measured using, for example, a laser diffraction particle size distribution measuring device (manufactured by Shimadzu Corporation) or the like.

[0027] The oil-in-water emulsion (C) according to the present invention may contain various components in addition to the vegetable protein material (A) and edible oil (B), provided that its viscosity at 20°C is 15 to 300 mPa·s. For example, the oil-in-water emulsion (C) may contain carbohydrates, emulsifiers, antioxidants, colorants, flavors, etc.

[0028] Examples of carbohydrates include monosaccharides such as glucose, fructose, galactose, and mannose; disaccharides such as lactose, sucrose, maltose, and trehalose; polysaccharides such as oligosaccharides, dextrin, and starch; thickening polysaccharides; and sugar alcohols (sorbitol, xylitol, mannitol, erythritol, maltitol, lactitol). These may be used individually or in combination of two or more.

[0029] Dextrin is a partially hydrolyzed starch product obtained by chemically or enzymatically reducing the molecular weight of starch, and commercially available products can be used. Examples of starch raw materials include corn, cassava, rice, potatoes, sweet potatoes, and wheat. Specific examples of dextrin include corn syrup, powdered starch syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin.

[0030] Examples of starches include natural starches such as potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, and sago starch, as well as processed starches made from natural starches, such as etherified carboxymethyl starch and hydroxypropyl starch, esterified phosphate starch, octenyl succinate starch, and acetate starch, as well as moist heat treated starch, acid treated starch, cross-linked starch, and alpha-gelatinized starch.

[0031] Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, methylcellulose, carboxymethylcellulose, and hydroxypropyl methylcellulose.

[0032] Emulsifiers are not particularly limited as long as they are for food use, and examples include lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, sphingolipids, plant sterols, tomato glycolipids, and saponins. When emulsifiers are added, oil-soluble emulsifiers are usually added to the oil phase, and water-soluble emulsifiers are added to the aqueous phase.

[0033] Other materials that may be incorporated into oil-in-water emulsions (C) include pH adjusters (such as sodium carbonate) and glycerin.

[0034] The following describes an example of a method for producing the oil-in-water emulsion (C) of the present invention.

[0035] For example, a vegetable protein material (A) is gradually added to water and uniformly dispersed, then heated to about 60-75°C, after which edible oil (B) is added and stirred with a homomixer or similar device to pre-emulsify. After homogenization with a homogenizer or similar device, the mixture is cooled to obtain an oil-in-water emulsion (C). Various additives can be added to the aqueous or oil phase before pre-emulsification. Furthermore, the temperature of the liquid oil when emulsifying the oil with the vegetable protein dispersion / solution is preferably in the range of 20°C to 70°C, and more preferably in the range of 40°C to 70°C.

[0036] The modifier comprising an oil-in-water emulsion (C) according to the present invention is used in plant protein compositions. The plant protein composition is a composition containing plant proteins derived from various plants, such as soybeans, broad beans, peas, mung beans, chickpeas, peanuts, ruby ​​beans, pigeon peas, sword beans, string beans, kidney beans, adzuki beans, cowpeas, lentils, carob beans, oats, barley, wheat, rye, rice, corn, potatoes, sweet potatoes, chia, quinoa, alfalfa, hemp, almonds, cashews, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconuts, grape seeds, kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flax, and sesame.

[0037] In addition to the above-mentioned plant protein, the plant protein composition may also contain various other ingredients such as thickeners, edible oils, starch, modified starch, wheat flour, corn flour, rice flour, dietary fiber, salt, monosodium glutamate, granulated sugar, glucose, yeast extract, spices, spice extracts, freeze-thawed konjac mince, roasted onion, thickening polysaccharides, cocoa powder, beet powder, egg white, milk protein, gelatin, and collagen.

[0038] The modifier according to the present invention is particularly useful when used in granular or fibrous plant protein compositions. Granular refers to plant protein that has been molded into granular or flake form; there are no restrictions on the size of the granules, but those with a diameter of 3 to 15 mm are preferably used. Fibrous refers to plant protein that has been molded into fibrous form; both have a meat-like texture.

[0039] Furthermore, the modifier according to the present invention is particularly suitable for use with plant protein compositions in a dry state, from the viewpoint of obtaining a good modification effect by allowing the modifier to absorb sufficient water. The moisture content of the plant protein composition in a dry state is not particularly limited, but from the viewpoint of water absorption, it is preferably 20% or less, and more preferably 15% or less. When the plant protein composition is in a dry state, the modifier of the present invention is used in the rehydration solution for rehydrating. Specifically, the plant protein composition in a dry state is immersed in the modifier to soften it (i.e., rehydrate it). For example, the plant protein composition is immersed in a modifier in an amount several times (0.5 to 4 times) the mass of the plant protein composition for a predetermined time (about 0.5 hours). After rehydration, the plant protein composition will have good binding properties, hardness, and elasticity. Furthermore, the modifier according to the present invention may replace the entire amount of the rehydration solution with the modifier of the present invention, or a portion of the rehydration solution may be replaced with the modifier of the present invention.

[0040] By replacing all or part of the water used for rehydration with the modifier of the present invention, the plant protein composition can be modified. The rehydrated plant protein composition can be used as an ingredient in various foods in place of animal meat. For example, the rehydrated plant protein composition can be used in various foods such as hamburgers, patties, meatballs, nuggets, meatballs, beef jerky, sausages, salami, frankfurters, corn dogs, dumplings, shumai, spring rolls, meat buns, xiaolongbao, minced meat cutlets, meat pies, meat sauce-like foods, ravioli, lasagna, meatloaf, cabbage rolls, stuffed bell peppers, etc.

[0041] As can be understood from the above explanation, the modifier according to the present invention is used, for example, to soften (rehydrate) a dry plant protein composition by immersing it in a solution containing the modifier (including both the modifier itself and the solution containing the modifier and other liquids). For example, compared to a method in which a dry plant protein composition is rehydrated in a normal rehydration solution (e.g., water) and then a modifier and seasonings are added to make a food product, the modifier is fully absorbed by the plant protein composition, which has the advantage of resulting in a more pronounced modification effect. [Examples]

[0042] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0043] <1> Preparation of oil-in-water emulsion (C) (1) Pre-emulsification process Oil-in-water emulsion (C) was prepared according to the formulations (mass%) shown in Tables 1 and 2. Specifically, a plant-based protein material (A) was gradually added to water and uniformly dispersed to prepare an aqueous phase. After heating to approximately 60-75°C, oil was added and the mixture was stirred and mixed using a homomixer to obtain an emulsion. The amount of water added was such that the emulsion reached 100% by mass. (2) Homogenization process The emulsion was sterilized, homogenized using a high-pressure homogenizer to adjust the median diameter to a range of 0.5 μm to 1.8 μm, and then cooled to obtain an oil-in-water emulsion (C).

[0044] The particle size of oil-in-water emulsion (C) was measured by volume-based median diameter using a laser diffraction particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation). Furthermore, after adjusting to 20°C, the viscosity of oil-in-water emulsion (C) was measured using a Type B viscometer (manufactured by Tokyo Keiki Co., Ltd.) at 20 rpm for 30 seconds.

[0045] <2> Modification of plant protein composition (dried soy protein) A modified agent consisting of a prepared oil-in-water emulsion (C) was used on granular dried soy protein (manufactured by Nisshin Oillio Group Ltd.: New Soyme S 21WA, moisture content 10% or less). Specifically, 100g of dried soy protein was immersed in 200g of the modified agent at room temperature for a predetermined time (0.5 hours) to rehydrate and modify the protein.

[0046] <3> Evaluation of soy protein after rehydration. Soy protein after rehydration was evaluated for its "binding properties," "hardness," and "cohesiveness (elasticity)."

[0047] First, the rehydrated soy protein was placed in a heat-resistant container, covered with plastic wrap, and heated in a microwave oven (500W for 1 minute). The degree of binding between the soy protein particles after heating was visually observed to evaluate its "binding ability." Next, after allowing it to cool slightly, the bound soy protein was loosened and 8g was packed into a circular container with a diameter of 40mm and a height of 15mm. The soy protein packed into the circular container was then heated to 20°C, and its "hardness" was evaluated by measuring the hardness [N] at 50% compression using a cylindrical plunger with a diameter of 20mm. The above compression was performed twice consecutively, and the load area (energy [J / m²]) from the second compression relative to the first compression was measured. 3 The "cohesiveness" was evaluated from the ratio.

[0048] The evaluation criteria for "binding properties," "hardness," and "cohesion" are as follows:

[0049] [Evaluation of binding properties] The bonding properties were evaluated by a panel of 10 people. Specifically, samples with no bonding between particles received a score of 0, while samples showing bonding were evaluated on a scale of 1 to 7 based on how easily they crumbled when pressed with a finger. The average score from the 10 people was calculated, and a score of 4 or higher was considered a passing grade. ◎+: Average score of 6 or higher ◎: Average score between 5 and 6 points ○: Average score between 4 and 5 points △: Average score is 3 or higher but less than 4 points. ×: Average score is less than 3 points

[0050] [Hardness] ◎+: Hardness of 11N or higher ◎: Hardness between 10N and less than 11N ○: Hardness between 8N and less than 10N △: Hardness between 7N and 8N ×: Hardness less than 7N

[0051] [Evaluation of cohesiveness (elasticity)] ◎+: Load area ratio is 0.50 or higher ◎: Load area ratio is 0.46 or more and less than 0.50 ○: Load area ratio is 0.43 or more and less than 0.46 △: Load area ratio is 0.40 or more and less than 0.43 ×: Load area ratio is less than 0.40 Furthermore, its high density indicates that it has good resilience and a resilient texture. In other words, it can be judged to have good elasticity.

[0052] [comprehensive evaluation] For the items of binding properties, hardness, and cohesiveness (elasticity), points were assigned as follows: ◎+: 4 points, ◎: 3 points, ○: 2 points, △: 1 point, ×: 0 points. The overall evaluation was based on the total score. ◎+: Total score of 12 points ◎: Total score between 9 and 11 points ○: Total score between 6 and 8 points △: Total score between 3 and 5 points ×: If the total score is less than 3 points, or if any item is scored 0 points.

[0053] [Table 1]

[0054] [Table 2]

[0055] As shown in Table 1, the oil-in-water emulsions (C) of Examples 1 to 16 contain 3 to 40% by mass of edible oil (B) and a vegetable protein material (A), and have a viscosity of 15 to 300 mPa·s at 20°C. It can be seen that using the oil-in-water emulsions (C) of Examples 1 to 16 as modifiers can improve the binding properties, hardness, and elasticity of soy protein. Figure 1 shows photographs of granular soy protein from Example 3 and Comparative Example 5 during the binding property evaluation.

[0056] A comparison of Examples 1-5 with Comparative Examples 2 and 3 revealed that, in particular, when the amount of vegetable oil (B) was 10-30% by mass, there was a tendency for the binding properties, hardness, and elasticity to improve.

[0057] Examples 1-16 confirmed that, in particular, when the amount of plant protein material (A) was 3-13% by mass, the binding properties, hardness, and elasticity tended to be good. Examples 1-16 confirmed that, in particular, when the amount of plant protein was 2-10% by mass, the binding properties, hardness, and elasticity tended to be good.

[0058] Furthermore, a comparison of Examples 6-9 with Comparative Examples 2 and 3 revealed that, in particular, when the viscosity of oil-in-water emulsion (C) at 20°C was 15-300 mPa·s, it tended to exhibit good binding properties, hardness, and elasticity.

[0059] Examples 1 to 16 confirmed that, in particular, when the particle size of the oil-in-water emulsion (C) was 0.3 to 3.0 μm, the binding properties, hardness, and elasticity tended to be even better.

[0060] Example 14 confirmed that good binding properties, hardness, and elasticity can be achieved regardless of the type of plant protein material (A). Furthermore, Example 15 confirmed that good binding properties, hardness, and elasticity can be achieved regardless of the type of edible oil (B).

[0061] In contrast, Comparative Examples 1-6 failed to achieve good binding properties, hardness, and elasticity. Comparative Example 6 confirmed that the plant protein material (A) alone could not solve the problem, and that an emulsion containing edible oil (B) was necessary.

[0062] <4> Making hamburgers Hamburgers were prepared as follows using the ingredients (mass%) shown in Table 3. (1) Soak granular soy protein in the modifier of the present invention. (2) Mix the salt, spices, and potato starch until evenly combined. (3) Mix together the granular soy protein from (1), soy curd, oil, and (2). (4) Shape into 80g portions and bake in a convection oven at 195°C for 10 minutes.

[0063] The soybean cards in Table 3 were prepared as follows, using the formulation (mass %) shown in Table 4. (1) Mix the powdered soy protein and methylcellulose together, add the oil, and blend until uniform in a food processor. (2) Gradually add water (cold water) while stirring to emulsify. (3) Chill in the refrigerator for at least 30 minutes.

[0064] <5> Hamburger rating Fifteen panelists tasted the hamburger patties and evaluated each of the following aspects on a scale of 1 to 10: "binding properties (resistance to falling apart)," "firmness," and "elasticity." The average values ​​for all 15 panelists were then calculated. The 15 panelists also underwent tests to identify five basic tastes (sweet, sour, salty, bitter, and umami), to identify differences in taste concentration, to identify different food flavors, to determine their standard sense of smell, and to determine their standard sense of texture. Nine men and six women aged 20-50 were selected based on their performance in each of these tests. ◎: Average score of 8 or higher ○: Average score between 6 and 8 points △: Average score is between 5 and 6 points. ×: Average score is less than 5 points

[0065] [Table 3]

[0066] [Table 4]

[0067] As shown in Table 3, hamburgers made using the soy protein composition modified with the modifier according to the present invention were confirmed to have good binding properties, hardness, and elasticity.

[0068] <6> Making shumai The shumai dumplings were prepared as follows using the ingredients (mass%) shown in Table 5. (1) Soak granular soy protein in the modifier and soy sauce of the present invention. (2) Mix the onion and spices evenly. (3) Add the granular soy protein from (1), oil and fat, soy curd, and (2) and mix well. (4) Place the filling in the shumai wrappers and steam for 10 minutes.

[0069] The soybean cards in Table 5 were prepared using the same formulation (mass %) as the hamburgers in Table 4.

[0070] <7> Evaluation of shumai Fifteen panelists tasted the shumai dumplings and evaluated their "binding properties (resistance to falling apart)," "hardness," and "elasticity" on a scale of 1 to 10. The average values ​​for all 15 panelists were then calculated. The 15 panelists also underwent tests to identify five basic tastes (sweet, sour, salty, bitter, and umami), to identify differences in taste concentration, to identify different food flavors, to determine their standard sense of smell, and to determine their standard sense of texture. Nine men and six women aged 20-50 were selected based on their performance in each of these tests. ◎: Average score of 8 or higher ○: Average score between 6 and 8 points △: Average score is between 5 and 6 points. ×: Average score is less than 5 points

[0071] [Table 5]

[0072] As shown in Table 5, it was confirmed that shumai (steamed dumplings) made using the soy protein composition modified with the modifier according to the present invention exhibited good binding properties, hardness, and elasticity.

Claims

1. A binder for plant protein compositions, It consists of an oil-in-water emulsion containing 3-40% by mass of edible oils and fats and vegetable protein, with a viscosity of 15-300 mPa·s at 20°C. To soften a plant protein composition in a dry state by immersing it in a solution containing the binder for the plant protein composition. A binder for plant protein compositions.

2. It consists of an oil-in-water emulsion containing 3-40% by mass of edible oils and fats and vegetable protein, with a viscosity of 15-300 mPa·s at 20°C. The median diameter is 0.50 to 2.00 μm. A binder for plant protein compositions.

3. The viscosity is 15 to 200 mPa·s. A binder for plant protein compositions according to claim 1 or 2.

4. Contains 10 to 25% by mass of the aforementioned edible oils and fats. A binder for plant protein compositions according to claim 1 or 2.

5. Used in granular or fibrous plant protein compositions. A binder for plant protein compositions according to claim 1 or 2.

6. The plant protein composition is softened by immersing it in a solution containing the binder for plant protein compositions described in claim 1. A method for modifying plant protein compositions.

7. A method for modifying a plant protein composition using the binder for plant protein compositions described in Claim 2.

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