Food binder and method for production thereof

Abstract

The present invention lies in the field of foodstuffs. It discloses a method for producing binders for non-animal foodstuffs, which comprises the mixing of processed and unprocessed leguminosae flours with a high starch content until they are uniform, and imitates the effect of conventional food binders. The food binder can be used to bread foodstuffs, as a binder in new vegan matrices, and as a binder in baked and confectionery products. The food binder is also highly suitable for cold applications.

Description

[0001] Food binder and process for its production

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to the field of food. Disclosed herein is a process for producing binders for non-animal foods, which comprises blending processed and unprocessed legume flours with a high starch content until homogeneous and mimics the effect of conventional food binders. The food binder can be used for breading foods, as a binder in new vegan matrices, and as a binder in baked goods and confectionery products. The food binder is also highly suitable for cold applications.

[0004] BACKGROUND

[0005] Currently, agronomic, environmental, and public health considerations promote the reduction of animal protein consumption. Indeed, the health and environmental benefits of vegetarian and vegan diets are widely recognized. Plant proteins represent a more sustainable and healthier option and can be provided from a variety of sources, such as pulses. Pulses belong to the legume family, which is divided into pulses such as broad beans and peas, and oilseeds such as soybeans, and differ in the content of protein, carbohydrates, and lipids stored in the seeds. Due to their high nutritional value, legumes offer excellent potential for the production of new food crops. Broad beans, in particular, have good nutritional quality.

[0006] Proteins from legumes, and in particular from broad beans, are already used in a wide variety of food additives. For example, legume proteins are used as a protein source to replace meat or as an ingredient for protein enrichment. As a substitute or as an additive to meat, legume proteins represent a huge market, estimated to be worth approximately $19 billion in 2030 and expected to continue growing.

[0007] Before further processing, the legume proteins are enriched and preferably purified from the remaining plant components. Protein extraction from legumes generally occurs through two processes: dry fractionation or wet fractionation, both of which result in enriched protein fractions. The wet fractionation process results in higher protein content and better purity, but uses solvents. In contrast, the dry fractionation process results in lower yields and less pure products, but also uses energy and resources more efficiently because it relies on milling and dry separation processes.

[0008] The residue from both protein extraction processes is considered a byproduct, consisting primarily of starch, along with small amounts of other components such as fiber and residual protein. Although the byproduct still has high nutritional value, it is only marginally used in the food industry due to its variable and allegedly inferior quality. Therefore, the byproduct is primarily used in agriculture as animal feed.

[0009] However, it is recognized that faba bean starches are suitable for food applications (Punia et al. 2019 Legume Science https: / / doi.org / 10.1002 / leg3.18 Field bean starch (Vicia faba): structure, properties, and in vitro digestibility). - A review). Although highly purified faba bean starches can be obtained, such purification processes result in other sidestream fractions, which in this case include high-quality proteins, and which would thwart efficient and complete utilization of the resource.

[0010] Various attempts have been made to convert the faba bean byproduct into more valuable components. For example, the byproduct, which mainly contains starch, has been used as a food additive. However, compared to conventional food starches such as wheat starch, potato starch, and corn starch ("conventional starches"), faba bean starch exhibits limited swelling and solubility, faster retrogradation, and reduced water retention capacity (Ratnayake and Naguleswaran 2022 Legume Science 4 (1): el20), which limit its acceptance and use.

[0011] In an alternative approach, the starch fraction from broad beans was further processed by extrusion. This resulted in increased water absorption but no gelation. Therefore, when the extruded fraction was used as a food ingredient, water was lost upon heating, resulting in a mushy final product.

[0012] US2109 / 0297927 describes dough for gluten-free pasta and pasta products, as well as their use, based on a combination of pulse flour and proteins. US2109 / 0297927 does not describe a food binder. In fact, most of the results had a bean flavor, which limited their use. Furthermore, these pulse-based products do not remain cohesive. An additional problem with the valorization of these sidestream fractions (also referred to as sidestream fractions herein) is that various pulses, and in particular broad beans, contain various antinutritional components such as alkaloids, vicine and convicine, phytates, and tannin derivatives, which also lead to bitterness. These antinutritional components therefore require strict compliance with health protection requirements. The elimination of bitter substances must also be ensured to ensure acceptance by the general public.Both requirements can be met in one step, in particular by a heat treatment step before consumption at elevated temperatures over extended periods, such as by "toasting" at approximately 120°C, by roasting at approximately 135-140°C or by cooking at 100°C for approximately one hour, although such an additional processing step entails further costs.

[0013] Most foods have complex matrices containing more than one component. Although the sidestream fractions from protein extraction are not solely composed of starch, they still contain significant amounts of protein. A combination of protein and starch can create mixed gels, resulting in two separate networks that complement each other without specific interactions. The complex interactions between starch and other proteins hamper the development of a reliable and stable food component.

[0014] There remains a need to cost-effectively increase the usability and value of the Leguminosae sidestream fraction.

[0015] SUMMARY OF THE INVENTION

[0016] The inventors aimed to repurpose a Leguminosae sidestream fraction, in particular to cost-effectively increase the usability of the Leguminosae sidestream fraction with high starch content (HS) and thus improve its value as a food component.

[0017] Completely unexpectedly, the blending of a sidestream Leguminosae HS flour fraction with a processed sidestream Leguminosae HS flour fraction ("processed flour") resulted in a product that can be used as a food binder ("Leguminosae binder" or "food binder"). This creates a new vegan matrix with desirable organoleptic and technical-functional properties that the individual members of the Leguminosae binder lacked. Starch functionalities are very often crucial for the rheological properties of foods. Since the rheological behavior of foods is often complex, multiple types of tests may be required to fully characterize the rheological behavior of foods. As a food binder, starch alters food viscosity and influences the texture and structure of the food.The changes manifest themselves in gelatinization, thickening, and increased resistance to heat, shock, and aging. This is particularly important for the quality of sauces, dressings, puddings, jams, jellies, and many other products.

[0018] Without being bound by theory, the inventors hypothesized that the increased water absorption properties of the processed sidestream Leguminosae HS flour would be enhanced by the water-binding properties of the (unprocessed sidestream) Leguminosae HS flour, resulting in increased water absorption as well as stability of the Leguminosae binder at room temperature and cold temperatures. This is particularly advantageous in the food industry, as it provides a product that is both stable and usable at lower temperatures, e.g., 2-6°C, so as not to disrupt the cold chain and minimize microbial contamination and growth. The Leguminosae binder was also stable in the production of various food products and was successfully used as a structural component in forming processes (meatballs, sausages, shish kebab skewers (cold process)), but also in breading.Furthermore, foods containing the leguminosae binder of the invention could be frozen and thawed without losing water or its structural properties. By increasing the temperature, e.g., during cooking or baking of the food products containing the leguminosae binder of the invention, the water-binding properties are enhanced through gelation. Therefore, the leguminosae binder retained water when frozen, thawed, and cooked or baked. In addition to structural stability (food texture) over a wide temperature range, the leguminosae binder also enjoyed a pleasant organoleptic character, including texture, shape, and moisture, no predominant bean flavor, and a pleasant "bite."In addition to these positive properties, the leguminosae binder also has the added advantage of being generally recognized as safe for consumption, as the leguminosae binder is a blend of two fractions of the same safe starting material, namely leguminosae beans. Therefore, no E numbering is required to describe artificial ingredients, as is the case with carboxymethylcellulose, facilitating its acceptance by both food manufacturers and consumers. Furthermore, the leguminosae binder of the invention does not contain gluten or other known allergens.

[0019] The present inventors have further demonstrated that by changing the ratio of processed Leguminosae HS flour to Leguminosae HS flour, the properties of the Leguminosae binder can be tailored to the specific requirements of the food product. In other words, by increasing the ratio, the water-binding properties were increased, which is advantageous, for example, for use as an ingredient to improve chewability, while reduced water-binding properties are advantageous, for example, for use in breading foods.

[0020] Furthermore, the inventors have demonstrated that by using legume HS flour with reduced antinutritional components in the process according to the invention, the food binder can also be used for so-called cold preparations. In other words, preparations of a final product containing the food binder according to the invention that do not require an additional heat processing step to reduce the amount of antinutritional components before consumption.

[0021] The inventors assumed that the Leguminosae binder of the invention would be available for a wide range of Leguminosae species and would have the same essential properties.

[0022] The invention offers:

[0023] • A food binder comprising processed flour and high starch legume flour (legume HS flour), preferably fava bean HS flour, in a ratio of 5:1 to 1:5, wherein the food binder comprises 30% - 70% (w / w) starch and 2.5% - 12.5% ​​(w / w) water.

[0024] • Food binders as described above, wherein the legume HS flour has been treated, the treatment comprising a thermal treatment or a non-thermal treatment.

[0025] • Food binders as described herein for stabilizing a food preparation.

[0026] • Food binders as described herein for preparing ice cream, mayonnaise, pudding, sauces, and / or spreads, such as sausage and cheese-like spreads, for breading or crumbling foods, for topping casseroles, for stuffing poultry, for thickening stews, and / or for topping soups and meatloaf and similar foods, preferably as a meat substitute. • Food preparation containing the food binder as described herein; preferably, the food preparation is selected from ice cream, mayonnaise, pudding, sauces, and spreads, such as sausage and cheese-like spreads.

[0027] • A meat alternative product, a pastry product, a confectionery product or a bakery product comprising the food binder as described herein.

[0028] • A process for producing processed flour as described herein, comprising:

[0029] (a) providing Leguminosae HS flour, preferably Fava HS flour;

[0030] (b) heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water;

[0031] (c) cooling the heated Leguminosae HS flour from step (b) to room temperature; and

[0032] (d) milling the cooled Leguminosae HS flour from step (c) to produce processed flour.

[0033] • A process for producing a food binder, comprising:

[0034] (1) Manufacture of processed flour comprising:

[0035] (a) provision of Leguminosae HS flour, preferably field bean HS flour;

[0036] (b) heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water;

[0037] (c) cooling the heated Leguminosae HS flour from step (b) to room temperature; and

[0038] (d) milling the cooled Leguminosae HS flour from step (c) to produce processed flour;

[0039] (2) Combining the processed flour with Leguminosae HS flour in a ratio between 5:1 and 1:5;

[0040] (3) Mixing the combined processed flour with the Leguminosae HS flour until a homogeneous mixture is obtained; thereby producing the food binder; wherein the food binder comprises 30%-70% (w / w) starch and 2.5%-12.5% ​​(w / w) water.

[0041] • Food binders obtainable by a process as described herein.

[0042] ILLUSTRATIONS

[0043] The figures of this application illustrate exemplary embodiments of the invention and, together with the description, serve to explain certain principles: Figure 1: shows a photograph of a mixture of Leguminosae flour fraction with high starch content and water in a ratio of 1:3 at room temperature after thorough mixing.

[0044] Figure 2: shows a typical extruder with a motor (1) driving the screw (2) contained within the barrel (3). The barrel (3) further includes a hopper (4), a water injection port (5), four individually adjustable heating elements HE1, HE2, HE3, and HE4 (6, 6', 6", 6"'), and a die (7).

[0045] Figure 3: shows a photograph of a mixture of the processed Leguminosae flour fraction with high starch content with water in a ratio of 1:3 at room temperature after thorough mixing.

[0046] Figure 4: shows a Brabender viscograph as a proxy for the viscosity of 50 g of processed Leguminosae HS flour mixed with 450 ml of water. The instrument had a rotation speed of 75 rpm. The starting temperature was 25 °C, with a maximum temperature of 95 °C and a final temperature of 30 °C, with a heating / cooling temperature of 1.5 °C per minute (right axis). The maximum temperature was maintained for 15 minutes, while the final temperature was maintained for 10 minutes (time is shown on the x-axis). The measuring range was 700 cm³. Viscosity is shown on the y-axis (right) and is expressed in Brabender units (BU).

[0047] Figure 5: shows a flow diagram of the process for producing the food binder according to the invention.

[0048] Figure 6: shows a photograph of a mixture of the food binder according to the invention with water in a ratio of 1:3 at room temperature after thorough mixing (right side of the photograph). For comparison purposes, photographs of the mixture of the high-starch Leguminosae flour fraction and water in a ratio of 1:3 at room temperature after thorough mixing (left side of the photograph) and a mixture of the processed high-starch Leguminosae flour fraction and water in a ratio of 1:3 at room temperature after intensive mixing (center) are shown.

[0049] Figure 7: shows a Brabender viscograph as a proxy for the viscosity of 50 g of the inventive food binder mixed with 450 ml of water. The instrument had a rotation speed of 75 rpm. The starting temperature was 25 °C, with a maximum temperature of 93 °C and a final temperature of 30 °C, with a heating / cooling temperature of 1.5 °C per minute (right axis). The maximum temperature was maintained for 15 minutes, while the final temperature was maintained for 10 minutes (time is shown on the x-axis). The measuring range was 700 cm³. Viscosity is shown on the y-axis (right) and is expressed in Brabender units (BU).

[0050] Figure 8: shows photographs of food products containing the food binder according to the invention.

[0051] (A) Baked fish fingers; Fresh cod was breaded with the food binder according to the invention and deep-fried in oil.

[0052] (B) baked vegan nuggets; Teltex Legu Nuggets pieces were mixed with 1 part of the Leguminosae binder mixture, formed into nuggets of approximately 140 g, and deep-fried directly in oil.

[0053] (C) Raw vegan burger; Teltex Legu Nuggets pieces were mixed with 1 part of Leguminosae food binder and beetroot powder and formed into burgers of approximately 140 g.

[0054] Figure 9: shows a photo of a deep-fried vegan schnitzel breaded with the food binder according to the invention.

[0055] Figure 10: shows a photo of the mayonnaise according to the invention based on the cold binder.

[0056] DETAILED DESCRIPTION

[0057] Food binders are food additives added to foods to improve texture by thickening or binding ingredients together. Examples of common food binders include eggs, wheat flour, oatmeal, rice, milk, gelatin, guar gum, and potato starch. However, several binders are allergens. Other food binders are classified as synthetic, such as carboxymethylcellulose (CMC) or cellulose gum. Food binders with an E number, such as CMC (E-461) and xanthan gum (E-415), are not preferred by consumers.

[0058] There is a need in the industry for alternative binders. This application addresses this need.

[0059] As disclosed in the experimental part herein, a mixture of a high-starch (HS) Leguminosae flour fraction and a processed Leguminosae HS flour fraction can surprisingly be used as a food binder in a wide range of applications. In this application, the use of the singular also includes the plural, unless explicitly stated otherwise. In this application, the use of "or" means "and / or" unless otherwise stated. Furthermore, the use of the term "including," as well as other forms such as "includes" and "including," is non-limiting.

[0060] Throughout this specification and the appended claims, the words "comprise," "include," and "having," and variations such as "comprise," "comprising," "include," and "including," are to be interpreted inclusively. That is, these words are intended to convey the possible inclusion of other elements or integers not expressly listed, where the context permits.

[0061] The section headings used herein are for organizational purposes only and should not be construed as limiting the subject matter described. All documents cited in this application, including but not limited to patents, patent applications, articles, books, and treatises, are expressly incorporated by reference in their entirety for any purpose. In the event that one or more of the incorporated literature and related materials differ from or conflict with this application, including but not limited to defined terms, term usage, described techniques, or the like, this application shall control.

[0062] Example embodiments according to aspects of the present invention may fulfill one or more of the desirable features set forth herein. Other features and advantages will become apparent from the following detailed description. It should be understood, however, that these various embodiments are not intended to limit the disclosure. Rather, the disclosure is intended to cover alternatives, modifications, and equivalents.

[0063] Throughout this specification and the appended claims, the terms "binder" and "binder" are used synonymously unless the context indicates otherwise.

[0064] In one of its aspects, the invention provides a food binder comprising processed legumes, such as field beans, high starch flour and legumes, such as field beans, high starch flour, in a ratio of 5:1 to 1:5, wherein the food binder consists of 30-70% (w / w) starch and 2.5-12.5% ​​(w / w) water.

[0065] Food binder

[0066] The food binder of the present invention, i.e., the leguminosae binder, can perform various functions, such as thickening, gelling, and stabilization. These functions will become more apparent in the following specification and in the examples section. Preferably, the food binder of the present invention can replace conventional binders.

[0067] Although thickeners, stabilizers and gelling agents are technically classified separately, they overlap in their functionality.

[0068] Thickeners increase the viscosity of food preparations without affecting other properties, such as flavor. They are commonly used in soups, sauces, gravies, and puddings. Thickeners can also be used to reduce the risk of aspiration in patients with dysphagia or difficulty swallowing.

[0069] Stabilizers are substances that increase stability and thickness by helping food ingredients stay in an emulsion and retain their physical properties. Stabilizers can work synergistically with emulsifiers to allow food ingredients that would otherwise not mix well to retain and maintain a homogeneous dispersion. This increases the stability and viscosity of the food by binding its large molecules. Many low-fat foods rely on stabilizers. For example, stabilizers are commonly used in ice cream, margarine, dairy products, salad dressings, and mayonnaise.

[0070] Gelling agents also act as stabilizers and thickeners, providing thickening without stiffness but by forming a gel. They are commonly used in jellies, jams, desserts, yogurt, and sweets.

[0071] In the present context, the term "food binder" refers to a food ingredient or a combination of food ingredients that act as a binding agent. A food binder is a compound capable of binding particles such as food products, e.g., fat, meat, or milk analogue particles, to facilitate interaction between otherwise inert, non-interacting particles and form a heterogeneous but coherent food matrix. The binding can occur, for example, through adhesion, cohesion, cross-linking, and / or entanglement.

[0072] From a practical perspective, the water absorption and binding capacity of a food binder are the most commonly used determinants for predicting its usability in the food industry and its acceptance by the general public. These functional properties of a food binder can be reflected in various physical properties, such as moisture content (water content), water activity, water absorption index, water solubility index, and viscosity.

[0073] The water solubility index (WSI) is a measure of the amount of substance that can be extracted from a food product using water. An increase in the WSI value is assumed to be due to the breakdown of the amylopectin and amylose chains during processing. WSI is expressed as the quotient of the mass of the dried residue to the mass of the initial weight as a percentage (see Example 1). The WSI can be used to estimate the behavior of the material when further processed for use as a food binder in, for example, beverages, health and nutrition bars, dairy products, baked goods, and emulsified / minced meat food systems. Foods with a high WSI tend to absorb more water. This can affect the texture and moisture content of the cooked food and is often easier to digest.

[0074] The water absorption index (WAI) is a functional property of food materials that reflects a material's ability to immobilize or absorb a specific amount of water. The WAI can be used to estimate the material's behavior when used as a food binder. WAI is expressed as the quotient of the mass of the gel obtained after removal of the supernatant to the unit mass of the original dry matter, expressed as a percentage (see Example 1). A high WAI value indicates the maintenance of the moisture content of products. The use of ingredients with a high WAI helps improve the quality of food and maintain these properties throughout its shelf life, even when the product is exposed to adverse conditions such as high temperatures and freezing (e.g., as ready meals, etc., such as foods that go from the freezer to the oven).

[0075] Water activity (aW) is a measure of the availability of water for biological reactions. It determines the growth capacity of microorganisms. As water activity decreases, the number of viable microorganisms also decreases. Water activity (aW) is expressed as the ratio of the vapor pressure in a food product (P) to the vapor pressure of pure water (PO). It predicts whether water is likely to pass from the food product into the cells of any microorganisms that may be present. aW= P / PO The effect of temperature on the water activity of a food is product-specific. Some products increase water activity with increasing temperature, others decrease with increasing temperature, while most foods with high moisture content change little with temperature.Therefore, one cannot even predict the direction of change in water activity with temperature, since it depends on how temperature affects the factors that control water activity in the food.

[0076] Due to different osmotic and matric interactions, water activity describes the continuum of energy states of water in a system. The water appears to be "bound" by forces to varying degrees. Water activity is sometimes defined as "free," "bound," or "available water" in a system, although these do not adequately define all aspects of the concept of water activity. Nevertheless, in the present context, the term water-binding capacity is used as a proxy for water activity.

[0077] Water content (WW) or moisture content is a measure of the total water content of a food. It is usually expressed as a percentage of the total weight:

[0078] Mw = moisture content on a wet percentage basis w = wet weight d = dry weight

[0079] Starch gelatinization occurs through the disruption of the ordered structures of the starch granules. The granules initially swell as they absorb approximately 30–40% water. As the temperature increases (60–85°C), amylose is released first, followed by the simultaneous appearance of the two starch fractions. A further increase in temperature leads to the disintegration of the granules into smaller fragments and the destruction of amylopectin. Complete gelatinization occurs when the starch loses its crystalline structure. Starch gelatinization is characterized by the initial and final temperatures. Starch gel viscosity is measured to assess the functional properties of native and modified starches. Starch gel viscosity depends on the starch type, starch concentration, and measurement method.

[0080] Gelation parameters are usually measured using the Brabender viscograph, where the

[0081] Viscosity is expressed in Brabender units or BU (see the "Examples" section), as is known to those skilled in the art. However, those skilled in the art will also recognize that any viscometer capable of measuring viscosity and temperature simultaneously may be used. Viscosity measurements are performed under turbulent conditions and depend on two factors: temperature and shear stress. The torque recorded during gelation is a derivative of the viscosity of the processed mixture. Viscosity is a measure of bound water.

[0082] Gelatinized starch in foods stored at room temperature or refrigerated can undergo a spontaneous transition known as retrogradation. This process generally negatively impacts quality. During retrogradation, the starch fractions reassociate in different forms and at different rates, creating crystalline and amorphous zones that affect the texture and appearance of starch products. Examples of these problems include staling and increased firmness of bread, as well as water syneresis observed in refrigerated desserts.

[0083] As used herein, gelation describes the absorption of water by the starch molecules under the action of shear and temperature in an excess of water.

[0084] As used here, retrogradation describes the interaction of starch molecules in the presence of limited water availability.

[0085] Physical parameters such as moisture content, WAI, WSI, and viscosity determine the final properties and thus the usability of the product as a food binder. These parameters are interdependent, but the exact relationships are difficult, if not impossible, to predict.

[0086] A homogeneous mixture according to the invention refers to a mixture of two or more components or substances, including Leguminosae HS flour and processed Leguminosae HS flour, which have the same composition throughout a given sample and / or the components comprising the mixture are evenly distributed throughout a given sample. The different components are visually (to the naked eye) indistinguishable, and the composition has the same appearance and chemical composition. The mixture has a uniform composition and only one phase of matter. The property of interest is the same regardless of how much of the mixture is taken for daily use as a food binder.

[0087] In one embodiment, the food binder of the invention comprises: • a moisture content (water content) between 2.5-12.5%, for example between 3.5-11.5%, or preferably between 4-11% or more preferably between 5-10%, or 6-9% or 7-8%, for example a moisture content of about 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, or about 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, or even 11.5% or 12% (w / w), most preferably about 7.5%; and / or

[0088] • a WAI value between 0.5 and 9 g / g, for example between 1 and 8 g / g or between 1.5 and 6 g / g or even between 2 and 5 g / g or preferably between 3 and 4 g / g or a WAI value of about 0.5 g / g, 1 g / g, 1.5 g / g, 2 g / g, 2.5 g / g, 3 g / g, 4 g / g, 5 g / g, 6 g / g, 7 g / g, 8 g / g or even about 9 g / g; preferably about 3.2 g / g, and / or

[0089] • a WSI value between 20-45%, for example between 25-40%, or preferably between 27.5-37.5% or between 25-35%, or more preferably between 27.5-32.5%, or a WSI value of about 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, or about 32%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44% or even about 45% (w / w); and / or

[0090] • a viscosity at 25.1°C between 1200-2000 BU or between 1300-1900 BU or preferably between 1400-1800 BU or more preferably between 1500-1700 or even 1550-1650 BU or a viscosity of about 1200 BU, 1300 BU, 1400 BU, 1500 BU, 1550 BU, 1600 BU, 1650 BU, 1700 BU, 1800 BU, 1900 BU or 2000 BU, most preferably about 1600 BU.

[0091] In a preferred embodiment, the food binder according to the invention comprises:

[0092] - between 2.5 and 12.5% ​​(w / w) water; and / or

[0093] - a WSI value between 20-45%; and / or

[0094] - a WAI value between 0.5 and 9 g / g; and / or

[0095] - a viscosity at about 25.1 °C between 1200-2000 BU.

[0096] In a further preferred embodiment, the food binder according to the invention comprises:

[0097] - between 7 and 8% (w / w) water; and / or

[0098] - a WSI value between 30 and 32.5%; and / or

[0099] - a WAI value between 3 and 4 g / g; and / or

[0100] - a viscosity at about 25.1 °C between 1560-1650 BU.

[0101] In a preferred embodiment, the food binder of the invention, as described herein, has a pH between 4.8 and 5.8, preferably between 5.0 and 5.6, for example between 5.2 and 5.4, and more preferably about 5.3. In another preferred embodiment, the food binder of the invention comprises about 35-65%, 40-60%, 45-55%, 47.5-52.5%, or about 50% (w / w) starch.

[0102] In another preferred embodiment, the food binder of the invention comprises about 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60% or about 65% (w / w) starch.

[0103] Leguminosae Binder

[0104] By blending the Leguminosae HS flour fraction with the processed Leguminosae HS flour fraction, the mechanical properties of the combination product, referred to herein as "Leguminosae binder," "food binder," or "food binder," created a matrix with a percolating structure that could be maintained. It retains its shape over an extended period of time and is capable of immobilizing a solvent during processing, facilitating juiciness and moisture retention and preventing excessive water loss during food preparation such as frying, baking, grilling, or boiling, as well as for thickening, e.g., to improve the overall texture of a product.

[0105] As shown here, the food binder comprising Leguminosae HS flour and processed Leguminosae HS flour demonstrated the effects of the food binder of the invention when the ratio of Leguminosae HS flour to processed Leguminosae HS flour in the mixture was between 5:1 and 1:5. By adjusting the ratio within this range, the skilled person can precisely tailor the properties of the binder to their specific needs, such as a greater or stronger binding requires a larger amount of Leguminosae HS flour in the food binder, e.g., in freezing stability, while a "chewier" and juicier bite may require more processed Leguminosae HS binder in the ratio.

[0106] In one embodiment, the present invention relates to a food binder comprising a ratio of Leguminosae HS flour to processed Leguminosae HS flour of 1:1, 1:2, 1:3, 1:4, 1:5 or 2:1, 3:1, 4:1 or 5:1.

[0107] The food binder according to the invention not only combined the beneficial properties of each individual component of the mixture, but also retained these properties during handling, for example, when the individual component would have lost these properties if used in isolation (see examples).

[0108] The advantages of the present food binder compared to the individual mixture components are increased water absorption, stability of the resulting products in the manufacturing and forming process, such as stabilized meatballs, sausages and shashlik skewers (in the cold process), improved binding when the temperature increases due to gelatinization and freezing stability of breading and finished end products.

[0109] In one embodiment, the present invention relates to a food binder according to the invention for use as an emulsifier, foaming agent, volume agent, gelling agent, texturizing agent, adhesion promoter or binder in food products.

[0110] The high-starch Leguminosae flour of the invention can be derived from any member of the Leguminosae family. The Fabaceae or Leguminosae family (commonly known as pulse, pea, or bean) is the third largest family of flowering plants and consists of over 20,000 species. Pulses are a nutritious staple food throughout the world and a cost-effective source of protein, vitamins, starch, and fiber. A particularly valuable property of pulse seeds is their slow digestion of starch, as they are rich in slowly digestible starch and therefore have a low glycemic index (GI).

[0111] Preferred leguminosae flours with high starch content come from the flour genera Glycine, Phaseolus, Pisum, Cicer, Vicia, Medicago, Arachis, Ceratonia, and Trigonella. Preferred leguminosae flours with high starch content are selected from Glycine max (soybeans), Phaseolus (beans), Pisum sativum (peas), Cicer arietinum (chickpeas), Vicia faba (broad bean), Medicago sativa (alfalfa), Arachis hypogaea (peanut), flour from Ceratonia siliqua (carob), and Trigonella foenum-graecum (fenugreek), preferably flour from Vicia faba with high starch content.

[0112] In one embodiment, the high starch flour is selected from the following Leguminosae:

[0113] • Kidney bean, white bean, pinto bean or garden bean starch (Phaseolus vulgaris),

[0114] • Lima bean or butter bean starch (Phaseolus lunatus);

[0115] • Adzuki bean or azuki bean starch flour (Vigna angleis);

[0116] • Mung bean, golden gram or green gram starch (Vigna radiata);

[0117] • black gram or urad starch (Vigna Mungo);

[0118] • Scarlet runner bean starch (Phaseolus coccineus);

[0119] • Rice bean starch (Vigna umbellata);

[0120] • Moth bean starch (Vigna aconitifolia);

[0121] • Tepary bean starch (Phaseolus acutifolius); • Pea starch (Pisum spp.) such as garden pea starch (Pisum sativum var. sativum or Arvense);

[0122] • Chickpea or Bengal gram starch (Cicer arietinum);

[0123] • dry starch flour from cowpeas, black-eyed peas or black-eyed peas (Vigna unguicuiata);

[0124] • Pigeon pea, Arhar / Toor, Cajan pea, Congo bean or Gandules starch (Cajanus cajan);

[0125] • Lentil starch flour (Lens culinaris);

[0126] • Bambara peanut or strawberry starch flour (Vigna subterra nea),

[0127] • Vetch or vetch flour (Vicia sativa);

[0128] • Lupin starch flour (Lupinus spp.);

[0129] • Lablab or hyacinth bean starch (Lablab purpureus);

[0130] • Jack bean starch (Canavalia ensiformis),

[0131] • Sword bean starch (Canavalia gladiata);

[0132] • Winged bean starch (Psophocarpus tetragonolobus);

[0133] • Velvet bean or cowitch starch (Mucuna pruriens var. utilensis); and / or

[0134] • Yam starch (Pachyrhizus erosus);

[0135] • or any combination thereof.

[0136] The terms "fava" and "faba" are used synonymously here. Pulses are the edible seeds of a legume plant belonging to the Legume family (Fabaceae).

[0137] In one embodiment, the invention relates to a food binder as described herein, comprising high starch Leguminosae flour ("Leguminosae HS flour"), wherein the high starch Leguminosae flour ("HS") is selected from pinto bean HS flour, kidney bean HS flour, great northern bean HS flour and fava bean HS flour, lima bean HS flour, mung bean HS flour, black eyed pea HS flour, cannellini bean HS flour, black bean HS flour, adzuki bean HS flour and lentil HS flour, preferably fava bean HS flour.

[0138] In one embodiment, the invention relates to a food binder as described herein comprising processed Leguminosae HS flour, wherein the processed Leguminosae HS flour is selected from processed pinto beans, kidney beans, great northern beans, fava beans, lima beans, mung beans, black-eyed peas, cannellini beans, black beans, adzuki beans, and high-starch lentil flour, preferably processed fava HS flour. As used herein, flour is a powder produced by milling legumes, grains, roots, beans, nuts, or seeds of the genus Leguminosae. The particles comprising the flour have a variable particle size or granularity with no specific undersize, but preferably have a defined oversize, as known in the art. The particle size can be measured by any means known to those skilled in the art.The particle size of flour is usually referred to as diameter and is usually measured using geometric methods such as microscopy, sieving a representative sample (sieve analysis) or laser scattering.

[0139] For sieve analysis, the flour is subjected to a standardized and controlled sieving test. The flour is sieved through a series of sieves with different mesh sizes (e.g., 5600-25 pm). The particles retained on each sieve are weighed. The data are expressed as the weight of material remaining on a specific sieve or sieves after sieving for a standard time, expressed as a percentage of the original sample weight, and the cumulative distribution is recorded (AACC Method 66-20.01, e.g., Posner, E.S. "The Flour Mill Laboratory." Wheat Flour Milling, 2nd ed., AACC International, Inc. 2011, pp. 86-87).

[0140] Reference to a specific particle size refers to a size distribution below a specific value, where more than 80% by weight, for example more than 90% by weight, preferably at least 95% by weight, of the flour has a particle size smaller than the specified particle size; generally, the D(90) value is meant. The value "D(90)" used here represents the size at which 90% of the volume of the flour particles is smaller than the specified values ​​in microns ("< XX pm"). The mean particle size distribution represents the average overall particle size of the flour. According to one embodiment, the particle size of the high-starch Leguminosae flour is between 20 pm and 800 pm.The particle size thus preferably varies between 30 pm and 750 pm, more preferably between 40 pm and 700 pm, or between 50 pm and 600 pm, or between 60 pm and 500 pm, even more preferably between 70 pm and 400 pm, such as between 80 pm and 300 pm, or between 90 pm and 200 pm or between 100 pm and 150 pm.

[0141] In one embodiment, the particle size is about 20 pm, 30 pm, 40 pm, 50 pm, 60 pm, 70 pm, 80 pm, 90 pm or even 100 pm, 150 pm, 200 pm, 250 pm, 300 pm, 350 pm, 400 pm, 450 pm, 500 pm, 550 pm, 600 pm, 650 pm, 700 pm, 750 pm or 800 pm.

[0142] The rate and extent of hydration depend heavily on the granularity of the flour used. The finer (smaller) the particle size of a flour, the greater the speed and extent of water absorption, resulting in homogeneous, complete, and almost instantaneous hydration. Successful cake production also depends on the surface activity of the ingredients used. Therefore, increasing the surface area of ​​the available starch is important to support dough stability, resulting in smaller particle sizes.

[0143] Strength

[0144] Amylose and amylopectin are the two main components of starch granules, and the amylose content and the distribution of amylopectin's branching chain length are crucial structural features that determine starch functionality and digestibility (Jane, 2006). The higher the starch content (and the lower the protein content), the softer the flour, making it preferable for cakes, cookies, and pie crusts, for example.

[0145] In this context, the term "high-starch flour" refers to flour containing at least 30% to 100% starch, with the starch coming from legumes. % starch refers to the starch content in grams per 100 grams of flour.

[0146] In one embodiment, the high starch Leguminosae flour according to the invention comprises at least 30% starch, for example about 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60%, 65%, 70% or even 80% or more starch, although the starch content in the flour generally varies between 30-70%, between 35-65%, between 40-60%, or between 45-55% or around about 50%.

[0147] The natural starch content of different Leguminosae species can vary considerably. For example, starch is the main component of the broad bean (Vicia faba), which can account for up to 45% of the unprocessed bean weight, while soybeans contain up to 12% starch (dry basis). Depending on the Leguminosae species, the starch content may be increased before it is suitable for use as a high-starch flour according to the invention. Any conventional methods or means available to the skilled person can be used to enrich starch from legumes. Furthermore, processes for protein extraction from Leguminosae result in an enrichment of the starch content in the sidestream product, making this sidestream product an excellent source for the high-starch Leguminosae flour of the invention and as a basis for the processed Leguminosae HS flour.

[0148] High-starch fava flour is preferably obtained by extracting protein and starch from broad bean cotyledon flour using isoelectric precipitation of protein and starch extraction methods as are well known in the art.

[0149] In sidestream products, the starch content increased and was between 40 and 70%.

[0150] In a preferred embodiment, the Leguminosae HS flour, for example field bean HS flour, is a sidestream fraction from a wet extraction process or a dry extraction process for the extraction of Leguminosae proteins.

[0151] As shown here, the combination product of Leguminosae HS flour and processed Leguminosae HS flour showed the effects of the food binder according to the invention when the starch content in one of the fractions was at least 30%, but preferably higher.

[0152] Example 2 demonstrated that the parameters of the Leguminosae HS flour vary considerably, depending, for example, on the sidestream fraction or the harvest. Nevertheless, its use as an ingredient in the combination product of the invention allowed for a wide range of ingredient amounts, demonstrating that the essence of the invention lies in the combination. Although some parameters of the Leguminosae HS flour can vary considerably, processing was simplified, i.e., its use as an ingredient in the combination product, by incorporating various characteristics of the Leguminosae HS flour, such as the initial water content (moisture content) and the ability to absorb and retain water, as described herein.

[0153] In one embodiment, the Leguminosae HS flour according to the invention further comprises proteins and fiber.

[0154] In one embodiment, the Leguminosae HS flour of the invention comprises protein at about 10-25%, 12.5-22.5%, 15-20% or preferably about 17.5% (w / w).

[0155] In a preferred embodiment, the Leguminosae HS flour comprises:

[0156] • Water between 1-15%, for example between 1.5-14%, or preferably between 2-13%, between 2.5%-12.5% ​​or more preferably between 3-12%, 4-11%, 5-10%, 6-9% or between 7-8%, for example about 1%, 1.5%, 2%, 2.5%, 3%, 4%, 5%, 6%, 7%, 7.5%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or about 15% (w / w), most preferably about 7.5% (w / w); and / or

[0157] • a WAI value between 0.5 and 9 g / g, for example between 1 and 8 g / g or between 1.5 and 6 g / g or even between 2 and 5 g / g or preferably between 3 and 4 g / g or about 0.5 g / g, 1 g / g, 1.5 g / g, 2 g / g, 2.5 g / g, 3 g / g, 4 g / g, 5 g / g, 6 g / g, 7 g / g, 8 g / g or even about 9 g / g; and / or a WSI value between 15-40%, for example between 20-35%, or preferably between 25-

[0158] 30% or between 26-29%, or about 15%, 20%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%,

[0159] 31% or about 32%, 34%, 36%, 38% or even about 40% (w / w).

[0160] In a preferred embodiment, the Leguminosae HS flour comprises:

[0161] - Water at approximately 8-20% (w / w); and / or

[0162] - a WSI value between 15-40%; and / or

[0163] - a WAI value between 0.5 and 9 g / g.

[0164] In a further preferred embodiment, the Leguminosae HS flour comprises:

[0165] - Water at approximately 13-15% (w / w); and / or

[0166] - a WSI value between 26 and 29%; and / or

[0167] - a WAI value between 3-4 g / g.

[0168] The combination product according to the invention as a food additive comprises processed Leguminosae HS flour and Leguminosae HS flour. The processing of the Leguminosae HS flour to produce "processed Leguminosae HS flour" involves heating the Leguminosae HS flour in the presence of water, cooling, and milling. Without being bound by any theory, the inventors hypothesized that upon heating, water is first absorbed into the amorphous space of the starch, resulting in a swelling phenomenon. Water then penetrates through amorphous regions into the tightly connected regions of the double helix structures of amylopectin. Heat causes such regions to become diffuse, and the amylose chains begin to dissolve, separating into an amorphous form and eventually dissolving into granules, while the number and size of the crystalline regions decrease.

[0169] Accordingly, the Leguminosae starch flour was heated as described here.

[0170] In one embodiment, the present invention relates to heating the Leguminosae HS flour, such as Fava HS flour, in a temperature range such as between about 40°C and about 140°C, between about 50°C and about 130°C, between about 60°C and about 120°C, between about 70°C and about 110°C, or more preferably between about 80°C and about 100°C, such as between about 85°C and about 95°C, all in the presence of water.

[0171] In a further embodiment, the present invention relates to heating the leguminous

[0172] Starch flour, such as fava starch flour, at about 40°C, about 50°C or about 60°C, about 70°C, about 80°C, about 85°C, about 90°C, about 95°C, about 100°C, about 105°C, about 110°C, about 115°C, about 120°C, about 130°C, or about 140°C, preferably about 95°C, all in the presence of water.

[0173] Heating of the Leguminosae HS flour, such as Fava HS flour, is preferably continued for at least 5 minutes, such as 6, 7, 8, 9, or 10 minutes, or even 11, 12, 13, 14, or 15 minutes, at the intended temperature or within the intended temperature range. Nevertheless, for Leguminosae HS flours, such as Fava HS flour, heating may also be continued for longer periods, such as 20 minutes or 30 minutes, or even longer, at the intended temperature or within the intended temperature range.

[0174] In the present context, the term "heating" refers to the increase in the temperature of an object, e.g., high-starch legume flour, to a specific temperature or within a specified temperature range. Heating can be achieved by any means, such as toasting, roasting, boiling, baking, simmering, steaming, and by any available technical means, such as an oven (e.g., convection), a microwave, extruder system, plate roller, etc., all as known in the art. However, the term "heating" does not refer to the temperature increase of the subject per unit time (cf. rate of temperature increase per time).

[0175] It was found that the time required to heat the Leguminosae HS flour was reduced when the heating step involved increased pressure, for example, heating in an extruder system or provided by a plate roller. It was hypothesized that the increased pressure helped open the kernels, making amylose and amylopectin more accessible for swelling with water and subsequent leaching.

[0176] Those skilled in the art are aware that extrusion is a technological process frequently used in the food and feed industries. Hot extrusion is a thermomechanical processing operation in which high temperatures are applied to the processed material for a short period of time.

[0177] In one embodiment, heating of the Leguminosae HS flour, such as Fava HS flour, may preferably be carried out for at least 1 minute, e.g. 2, 3, 4 or 5 minutes, or even 6, 7, 8, 9 or 10 minutes, or even 11, 12, 13, 14 or 15 minutes at the intended temperature or temperature range, at elevated pressure, e.g. between 2-40 bar, for example between 4-30 bar, or 8-24 bar or for example between 10-20 bar. As shown in Example 5, a heating step of the Leguminosae HS flour in the absence of water (preheated Leguminosae flour), followed by a cooling step to ambient temperature, resulted in a product that absorbed but did not bind water at room temperature. Therefore, a heating step of the Leguminosae HS flour in the presence of water appears to be a necessary prerequisite for the production of the processed Leguminosae HS flour.

[0178] In one embodiment, the Leguminosae HS flour as described herein is heated in the presence of water, for example between 0.1 and 100 (vol / wt), between 1 and 80 (vol / wt) or between 2 and 60 (vol / wt) or even between 4-50 (vol / wt), more preferably between 5-40 (vol / wt) or 8-30 (vol / wt), 10-20 (vol / wt), wherein the numbers are expressed as water volume / weight of the Leguminosae HS flour. In another embodiment, the Leguminosae HS flour as described herein is heated in the presence of water, for example, about 0.1 (v / w), 0.5 (v / w), 1 (v / w), 2 (v / w), 3 (v / w), 4 (v / w), 5 (v / w), 6 (v / w), 7 (v / w), 8 (v / w), 9 (v / w), 10 (v / w), 20 (v / w), 30 (v / w), 40 (v / w), 50 (v / w), 75 (v / w) or even 100 (v / w), most preferably about 10 (v / w). where the figures are expressed as water volume / weight of Leguminosae HS flour.

[0179] In a preferred embodiment, the present invention relates to a process for producing Leguminosae HS flour as described herein, comprising:

[0180] (a) providing a Leguminosae seed, preferably Fava seed;

[0181] (b) grinding the seed;

[0182] (c) suspending the ground seed in water;

[0183] (d) extracting proteins from the milled suspension, resulting in extracted proteins and a sidestream fraction comprising starch;

[0184] (e) washing the sidestream fraction comprising starch with water; and

[0185] (d) drying the washed sidestream fraction to produce Leguminosae HS flour.

[0186] In a further preferred embodiment, the present invention relates to a process for producing Leguminosae HS flour as described herein, wherein the milling of the seed in step (b) is a wet milling step or a dry milling step.

[0187] In a preferred embodiment, the present invention relates to a process for producing processed Leguminosae HS flour, comprising: (a) providing Leguminosae HS flour as described herein, preferably Fava HS flour;

[0188] (b) heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water;

[0189] (c) cooling the heated Leguminosae HS flour from step (b) to room temperature; and

[0190] (d) milling the cooled Leguminosae HS flour from step (c), thereby producing processed (Leguminosae HS) flour.

[0191] In one embodiment, the present invention relates to a process for producing processed Leguminosae HS flour, wherein the cooled Leguminosae HS flour from step (c) is processed into grains having a diameter of D(90) < 1200 pm, such as D(90) < 1100 pm, < 1000 pm, < 900 pm, < 800 pm, as described herein.

[0192] In Example 9, it was demonstrated that the processed Leguminosae HS flour for use as a component in the combination product of the invention can be prepared by various means and methods, although several parameters of the processed Leguminosae HS flour may vary considerably.

[0193] In one embodiment, the present invention relates to a food binder as described herein, wherein the processed Leguminosae HS flour comprises:

[0194] • Starch between 35-65%, 40-60%, 45-55%, 47.5-52.5% or about 50% (w / w) starch, such as 35%, 40%, 45%, 47.5%, 50%, 52.5%, 55%, 60% or about 65% (w / w) starch; and / or.

[0195] • Proteins and fibers, such as protein at about 10-25%, 12.5-22.5%, 15-20% or preferably about 17.5% (w / w); and / or

[0196] • Water between 1-15%, for example between 1.5-14%, or preferably between 2-13%, between 2.5%-12.5% ​​or more preferably between 3-12%, 4-11%, 5-10%, 6-9% or between 7-8%, for example about 1%, 1.5%, 2%, 2.5%, 3%, 4%, 5%, 6%, 7%, 7.5%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, or about 15% (w / w), most preferably about 7.5% (w / w); and / or

[0197] • a WAI value between 4 and 14 g / g, for example between 5 and 13 g / g or between 6 and 12 g / g or even between 7 and 11 g / g or preferably between 8 and 10 g / g, or about 4 g / g, 5 g / g, 6 g / g, 7 g / g, 8 g / g, 9 g / g, 10 g / g, 11 g / g, 12 g / g, 13 g / g or even about 14 g / g, preferably about 9 g / g; and / or

[0198] • a WSI value between 30-60%, for example between 35-53%, for example between 38-50%, or preferably between 40-48% or between 43-45% (w / w), or about 35%, 36%, 38%, 40%, 42%, 43%, 44%, 45%, 46%, 48%, 50%, 52% or even 53%, 54%, 58% or about 60% (w / w), preferably about 44% (w / w); and / or • a viscosity at 25.1°C between 100-450 BU, or between 150-400 BU, or between 200-375

[0199] BU, or preferably between 250-350 BU, or even more preferably between 275-300 BU, or even more preferably between 240-260 BU, or preferably a viscosity at 25.1°C of about 100 BU, 150 BU, 200 BU, 240 BU, 250 BU, 260 BU, 284 BU, 300 BU, 350 BU, 400 BU or 450 BU.

[0200] In a preferred embodiment, the processed Leguminosae HS flour comprises

[0201] - Water at approximately 2.5-12.5% ​​(w / w); and / or

[0202] - a WSI value between 35-53%; and / or

[0203] - a WAI value between 4 and 14 g / g; and / or

[0204] - a viscosity at 25.1 °C between 150-450 BU.

[0205] In a further preferred embodiment, the processed Leguminosae HS flour comprises

[0206] - Water at approximately 5-7% (w / w); and / or

[0207] - a WSI value between 27 and 29%; and / or

[0208] - a WAI value between 8 and 10 g / g; and / or

[0209] - a viscosity at 25.1 °C between 200-400 BU.

[0210] In a further preferred embodiment, the present invention relates to a process for producing the food binder described herein, comprising:

[0211] (1) Manufacture of processed flour comprising:

[0212] (a) providing Leguminosae HS flour according to the invention, preferably Fava HS flour;

[0213] (b) heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water;

[0214] (c) cooling the heated Leguminosae HS flour from step (b) to room temperature; and

[0215] (d) milling the cooled Leguminosae HS flour from step (c) to produce processed Leguminosae HS flour;

[0216] (2) Combining the processed Leguminosae HS flour with Leguminosae HS flour in a ratio between 5:1 and 1:5;

[0217] (3) Mixing the combined processed Leguminosae HS flour with the Leguminosae HS flour until a homogeneous mixture is obtained; thereby producing the food binder; wherein the food binder comprises 30%-70% (w / w) starch and 2.5%-12.5% ​​(w / w) water.

[0218] In one aspect, the present invention relates to a food binder obtainable by any of the processes described herein.

[0219] Legumes, and in particular broad beans, can contain antinutritional components (ANBs). The most important antinutritional components of broad beans are the pyrimidine glucosides vicin and convicin, as well as tannins. Other antinutritional components such as lectins, phytic acid, saponins, protease inhibitors, and α-galactosides may also be present, albeit in smaller amounts. Depending on the amount consumed, these antinutritional components can have both positive and negative effects on human health. The most common symptoms following excessive consumption of antinutritional components are nausea, anemia, flatulence, skin rashes, headaches, or nutrient deficiencies. In addition to the potential negative effects on human health, various ANBs, such as saponins, tannins (polyphenols), and (con)vicins (alkaloids), are bitter, which reduces the acceptance of various legume species by consumers.On the other hand, since several ANBs are bitter, this bitter taste can serve as an indicator ("proxy") for the presence of antinutritional components.

[0220] Various techniques and processes are known to remove ANBs or at least reduce the amount of ANBs to an acceptable level, i.e., the level is such that no adverse effects on human health are evident or that the beneficial effects of the food containing the antinutritional components on human health outweigh the adverse effects that the antinutritional components may have. Techniques for reducing the amount of ANBs can be broadly divided into thermal (heated) treatments such as cooking, autoclaving, extruding, roasting, microwaving, high-pressure processing, and irradiation, and non-thermal treatments such as dehulling, soaking, sprouting, extraction, fermentation, and enzymatic treatment (cf. Badjona et al. 2023 Molecules 28:5431).Although it is not strictly speaking a reduction in the content of anti-nutritional components in a particular product, negative traits for human consumption can be achieved through plant breeding or genetic modification. However, these "negative" traits are also an integral part of the plant's growth and metabolism, making breeding or genetic modification difficult. For example, various broad bean varieties have been bred that contain only about 10% of the vicine and convicine content of the parent plant. However, a reduction to zero has not yet been achieved.

[0221] In one aspect of the invention, the legume HS flour, preferably fava bean HS flour, is debittered by thermal or non-thermal treatment. In one aspect of the invention, the legume HS flour, preferably fava HS flour, of the invention is thermally or non-thermally treated to reduce or remove the amount of at least one anti-nutritional component, preferably more than one anti-nutritional component, compared to the amount of said anti-nutritional component prior to the thermal or non-thermal treatment of the legume HS flour.

[0222] In one aspect of the invention, the amount of at least one anti-nutritive component, preferably more than one anti-nutritive component, is reduced by at least 20%, such as at least 40%, at least 50%, at least 60%, at least 80%, at least 90% or even up to 100% compared to the amount of the at least one anti-nutritive component, preferably more than one anti-nutritive component, of the legume HS flour before the thermal or non-thermal treatment.

[0223] In one aspect of the invention, the anti-nutritional ingredient is selected from the list consisting of vicin, convicin and tannin.

[0224] Vicine and convicine are normally present at about 1% of the dry mass of the cotyledon, although values ​​may vary.

[0225] In the present context, the term "cotyledon" includes all components, e.g. epicotyl, hypocotyl, radicle or endosperm, that are covered or surrounded by the seed coat or integument (outer protective layer or testa), but not the seed coat or integument.

[0226] In one aspect of the invention, the Leguminosae HS flour according to the invention is thermally or non-thermally treated to reduce or remove the content of at least vicin and / or convicin.

[0227] In one aspect of the invention, the Leguminosae HS flour of the invention is thermally or non-thermally treated to reduce the amount of vicine and / or convicine to at most 0.5%, at most 0.4%, at most 0.25%, at most 0.1% or even at most 0.05% of the dry matter of the cotyledon.

[0228] During the initial steps of protein extraction from legumes, the hull is removed before the protein fraction is separated from the starch fraction (by-product). As a result, the nutrient-detrimental components of the hull, such as most of the tannin, are already eliminated. Measured, for example, using the Folin-Denis (FD) and vanillin methods, the amount of tannins in the cotyledon (0.56-0.65%) was at least ten times lower than in the seed coat. In one aspect of the invention, the amount of tannins is at most 1%, or at most 0.8%, or even at most 0.7%, at most 0.5%, at most 0.4%, at most 0.25%, or even at most 0.1% of the dry mass of the cotyledon.

[0229] Methods for measuring the content or amount of an antinutritional component are well known in the art; representative protocols are included in various published journal articles, such as Purves et al. 2017 Int J. Ion Mob. Spectr. 20:125; Pulkkinen et al. 2019 Eu Food Res Techn. 245:1507; Nasi et al. 2009 J. Proteomics 72:527 (review); Boniglia et al. 2006 J. Food Sci. 68:1283; Harland 1989 Cereal Chem 66:510; Salunkhe 1986 Critical Reviews Food Science and Nutrition 24:401 (review) Uematsa et al. 2019 J AOAC Int 83:1451; Burns 1987 J Food Protect. 50:161; Martinez-Villaluenga & Frias 2008 Critical Reviews Food Science and Nutrition 48:301 (Review), and references in these journal articles.

[0230] Tasting can be a substitute method for determining the presence and relative content of bitter antinutritional components. The bitterness can be assessed using a food panel or a taste sensor.

[0231] In one aspect of the invention, the legume HS flour has no apparent bitter taste as determined by an allied food panel of at least 3 subjects, such as 4 or 5 or even more subjects.

[0232] In another aspect of the invention, the bitterness of the food binder is determined by a taste sensor using a taste standard solution consisting of sour and sweet compounds, allowing standardized measurements and efficient evaluation of the intensities of these tastes, as described, for example, in Li et al. 2023 Biosensors 13:414 and the references therein.

[0233] For the purposes of the present invention, a "cold binder" is a food binder as defined herein that has an amount of vicin and / or convicin of at most 0.5% of the dry mass of the cotyledon; that has an amount of tannins of at most 1.0% of the dry mass of the cotyledon; that has no obvious bitter taste (as determined, for example, by an allied food panel); that has been treated to reduce or eliminate the amount of anti-nutritional components; that has an amount of anti-nutritional components that is safe for human health; and / or that can be used in cold preparations.

[0234] In the context of the present invention, a "cold preparation" is a preparation of a food product containing the food binder according to the invention that does not require an additional thermal or non-thermal processing step to reduce the content of anti-nutritional components before consumption.

[0235] In one aspect of the present invention, the food binder according to the invention comprises legume HS flour that has been heated (thermally treated) between 100°C - 150°C, 110°C - 140°C, 120°C - 130°C or about 125°C for at least 5 minutes, such as at least 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 12 minutes, 15 minutes up to 30 minutes.

[0236] The food binder according to the invention can be used for cold preparations, such as preparations of a final product containing the food binder according to the invention, which do not require an additional heat processing step to reduce the amount of anti-nutritional components before consumption (also referred to herein as "cold binder").

[0237] In one embodiment, the present invention relates to a food preparation containing the cold binding agent described herein, wherein the food preparation is preferably selected from ice cream, mayonnaise, pudding, spreads, such as sausage and cheese-like spreads, and sauces.

[0238] In one embodiment, the present invention relates to a cold binder, wherein the cold binder is used for stabilizing food preparations.

[0239] In one embodiment, the present invention relates to a food preparation stabilized with the cold binder according to the invention.

[0240] Products with the food binder of the invention

[0241] The amount of food binder used in a food product to achieve the desired properties can be easily determined by one skilled in the art. Guidance can be found in the experimental section herein.

[0242] In one of its aspects, the invention provides a process for producing a non-animal

[0243] food product comprising adding the food binder of the invention to an ingredient used in the preparation of the non-animal food product and processing it into a non-animal food product.

[0244] In one of its aspects, the present invention relates to a food product comprising the food binder described herein

[0245] In one of its aspects, the present invention relates to a meat or fish alternative product comprising the food binder described herein. In one of its aspects, the present invention relates to the use of the food binder in a food product to achieve binding in a food product or to at least partially replace a conventional binder in a food product. In such products, food binders can also assume the function of a gelling agent and impart a correspondingly solid appearance to the product.

[0246] The term "non-animal food product" as used here refers to a food product that does not contain any animal-derived ingredients.

[0247] Preferably, the meat alternative is a hamburger patty, a nugget, a minced meat, a meatball or a sausage.

[0248] The fish alternative is preferably a batter fish alternative, a fish burger alternative, a smoked fish alternative, a fish salad alternative or a fish ball alternative.

[0249] The term "ingredient" as used herein in a process for producing a non-animal food product includes any ingredient used in the preparation of a non-animal food product. Which ingredient is suitable depends on the final non-animal food product. As a non-limiting example, a meat alternative product such as a hamburger patty, sausage, or nuggets is described in more detail herein. Typical ingredients of such a meat alternative are textured vegetable protein, (non-animal) protein, oil and / or fat, water, and a flavor system. The food binder can be added to any of these components, for example, to the textured vegetable protein or the protein, or to the oil and / or fat, or to the water, or to the flavor system.In one embodiment, all (or part) of the ingredients of the non-animal food product are added to each other (and optionally mixed), and in a next step, the food binder is added. In yet another embodiment, all ingredients of the non-animal food product and the food binder are added to each other at approximately the same time. In one embodiment, the food binder can be added during the production of the textured vegetable protein.

[0250] Baked goods, particularly vegan baked goods, can be based on a dough comprising the food binder of the present invention. In such products, the food binder of the present invention functions to bind the dough or to foam the dough before and during the baking process and to stabilize the emulsion. Although the food binder denatures during baking, the resulting baked product still benefits from the presence of the denatured food binder, as it binds the baked product to a firm, palatable food product, thus providing the biscuit structure and elastic texture. During the preparation of the dough or batter, as well as during baking, the presence of the food binder of the present invention did not lead to the development of off-flavors, thus facilitating the acceptance of its use.

[0251] The food binders disclosed herein, when used in combination with pulse flour, result in a natural, gluten-free, cohesive food product, such as bakery, pastry or confectionery products such as vegan cakes, meringues, gluten-free bread, waffles, pancakes, cookies, muffins, pastry creams, sauces, custards, doughs, pasta (e.g. fresh pasta), noodles, dumpling shells and other food products.

[0252] The food binding agents according to the invention are excellent for breading a wide variety of food products. Because the food binding agents according to the invention harden when heated, they bind loose, crumbly ingredients together, for example, in croquettes and fillings. By dipping the doughnuts in the food binding agent of the invention, the surface is sealed, preventing the food from absorbing the oil in which it is fried.

[0253] Since the food binders according to the invention are rich in nutrients, they can be used excellently to improve the nutritional value of other foods, for example by adding them to vegetables, pasta, wheat and bread.

[0254] The food binders of the invention can be whipped into a foam to aerate and improve product texture and appearance. The whipped food binder of the invention encloses air to form a fine foam. The air bubbles expand when heated, such as in sponge cakes, meringues, or soufflés, thus acting as a raising agent. The whipped food binder of the invention can be used as a thickener in cake fillings, custards, and baked custards.

[0255] The inventive food binder for stirred foods glazes baked goods. It prevents raw pastry crusts from becoming soggy due to the moisture in the filling when cooked with the inventive food binder before the filling is poured in.

[0256] The addition of the food binder according to the invention during the production of sweets controls crystallization.

[0257] In one embodiment, the present invention relates to a confectionery product comprising the food binder described herein. Preferably, the confectionery product is selected from bars, pralines, balls, and toppings.

[0258] In one embodiment, the present invention relates to a baked product comprising the food binder described herein. Preferably, the baked product is selected from tarts, bread, cakes, pastries, and cookies.

[0259] In one embodiment, the present invention relates to the use of the food binder described herein for breading or crumbling foods, topping casseroles, stuffing poultry, thickening stews, topping soups and meatloaf and similar foods, preferably as a meat substitute.

[0260] The invention is explained in more detail in the following examples, which, however, do not limit the invention.

[0261] EXAMPLES

[0262] Example 1: Materials and Methods

[0263] Physico-chemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and viscosity) were investigated

[0264] 1.1 Water solubility index

[0265] The measurement of the WSI was based on Anderson, R. "Gelatinization of corn grits by roll and extrusion- Cooking", Cereal Science Today, St. Paul 14 (1969) 1, pp. 4-7, 11-12. Briefly, a 200 g sample was prepared using a conical sample divider. At least 50 g of material, e.g., beans, was ground in a Retsch mill equipped with a 0.75 pm sieve at 2 rpm. The result was thoroughly mixed. Next, 2.5 g of the ground sample [(2.5 * 100) / (100 - F)] was transferred to a centrifuge tube, 30 ml of distilled water (at 30 °C) was added, and incubated for 30 minutes at 30 °C with occasional stirring. The samples were then centrifuged for 10 minutes at 3500 rpm. After decanting, the supernatant was evaporated until a gel formed, which was then dried at 105 °C (dried residue).The WSI was the weight of dry solids in the supernatant, expressed as a percentage of the original sample weight. The WSI is calculated using

[0266] WSI ( % ) = 100 * dried residue ( g)

[0267] 2 . 5 (g)

[0268] 1.2 Water absorption index

[0269] The measurement of the WAI was carried out essentially as described in Example 1.1, but the WAI was the gel weight obtained after removal of the supernatant per unit weight of the original dry matter.

[0270] WAI (%) = Gel weight (g)

[0271] 2. 5 (g) - dried residue (g)

[0272] 1.3 Viscosity measurements

[0273] The Brabender (Germany) measuring system ensured high-precision measurements. The resulting rheograms allowed the determination of torque, temperature, and time to within 0.05 Nm, 1 °C, and 0.1 min, respectively.

[0274] The samples were mixed at a speed of 65 revolutions per minute and heated from the initial temperature (20 °C) to 95 °C at an average rate of approximately 1 °C per minute. During the test, the torque [BU; Brabender units] and the temperature [°C] were recorded. The resulting graphs were used to determine the gelation parameters, namely the initial and final gelation temperatures, the gelation time, and the gelation rate. The gelation rate expresses the increase in torque over one minute for a temperature increase of 1 °C. 1.4 Water-binding capacities

[0275] The water-binding capacities (WBC) of starches were evaluated according to the method of Medcalf and Gilles: "Wheat Starches. I. Comparison of Physico-Chemical Properties," Cereal Chem., 42: 558-567 (1965) or Chaple et al., (2020) Influence of atmospheric cold plasma on the functional properties of whole grain (Triticum aestivum L) and wheat flour. Innov. Food Science. Emerg. Technol. 66, 102529

[0276] 1.5 Rheological analysis before extrusion using the Rapid Visco Analyzer (RVA)

[0277] The pasting properties of the flours were determined using a Rapid Visco Analyzer (RVA, Model 4D, Newport Scientific, Sydney, NSW, Australia) according to the AACC standard method with minor modifications. The sample size was 3.00 g on a dry basis, and the amount of water added was 25.00 ml (corrected to 14% moisture). Each result was the average of two measurements.

[0278] 1.6 Compression force with a texture analyzer

[0279] The texture quality of the snack samples was analyzed for compression force (CF) using a TA-XT 2i Texture Analyzer (Stable Microsystems, Surrey, UK). The compression probe (50 mm diameter, aluminum cylinder) was used to measure the compression force required to fracture the samples, which indicates hardness. The test conditions were 1.0 mm / s pre-test speed, 2.0 mm / s test speed, 10.0 mm / s post-test speed, and 5 mm gap.

[0280] 1.7 Determination of amylose content

[0281] A total starch assay kit (Megazyme International, Ireland) was used to determine starch content. Samples (100 mg) were pre-dissolved in 2 M KOH at 4 °C, and the pH was then adjusted with acetate buffer. Starch was hydrolyzed in a water bath at 50 °C (thermostable α-amylase, amyloglucosidase). Released glucose was analyzed using the glucose oxidase-peroxidase assay kit (K-GLUC, Megazyme), and TS was calculated as glucose × 0.9.

[0282] 1.8 Measurements of moisture, protein and fat

[0283] Moisture content was determined by gravimetric heating (130 °C for 2 hours) using a 5 g sample. Ash and total nitrogen content were determined according to the AOAC method.

[0284] The crude protein content was estimated by multiplying the total nitrogen content by 6.25. The fat content was determined by 3-hour extraction with hexane using a Soxhlet apparatus according to the AOCS method.

[0285] Example 2: The properties of the starting materials are very different.

[0286] The inventors wanted to enhance the nutritional value of the sidestream starch fraction that results from the extraction of proteins from legumes.

[0287] The inventors believed that a food product acceptable to consumers should meet several factors. First, the final product should exhibit consistent and reliable properties. Second, in addition to the quantities of components present in the sidestream, the physico-functional properties of the final product should also be suitable for food processing. These physico-functional properties are not only a set of physico-chemical properties but also organoleptic properties that together determine the structure, technological quality, nutritional quality, and acceptability of a product. These physico-functional properties include the water solubility index, the water absorption index, gelation properties, retrogradation, and viscosity, with the importance of each parameter varying depending on the final use.

[0288] It was recognized that the potentially enhanced product, a sidestream fraction, results from different starting materials such as different harvests, different species, different protein extraction processes, etc., while even the different amounts of the components can affect the physical and functional properties of the product. For example, the extraction technology used can influence the gelatinization temperature of starch. It was known from the literature that the purity of starch is primarily determined by the respective isolation method, for which wet milling processes are more effective and efficient than dry milling processes.

[0289] To assess the purity and properties of the sidestream fractions from various sources, the parameters water content, protein, starch, fat, fiber, and ash were determined. For comparison purposes, a commercially available, specially treated, and purified starch flour was used.

[0290] The broad beans (Viciafaba) used for extraction were grown, harvested, and dried in Germany and purchased commercially. The broad beans were hulled (e.g., Hi-Tech Machinery Manufacturing Co. Ltd., China), the cotyledon and hull were separated, and ground into flours with a mesh size of 0.5 mm (e.g., Ultracentrifugal Mill ZM-1, Retsch, Germany). Next, the flour was used to extract the protein fraction by wet extraction and dry extraction, as well as by conventional methods.

[0291] The sidestream fractions from these fava protein extraction processes were obtained and further analyzed. Although these sidestream fractions were not specifically purified, they were of food-grade quality. Sidestream fractions from the wet protein extraction (batches prefixed with "W") and the dry protein extraction (batches prefixed with "D") were analyzed. As mentioned, a commercially available faba bean starch flour was purchased directly from the manufacturer (Viridi Foods, faba bean flour, obtained via mechanical processing steps and debittered) and analyzed. In the latter case, the faba bean starch flour was produced by dry milling dehulled and thoroughly cleaned faba beans, after which the protein-rich portion was mechanically separated from the starch-rich portion (batch prefixed with "C").

[0292] As can be seen in Table 1, the properties of the starting material, i.e., the faba bean starch flours from the sidestreams, varied considerably. The variation not only depended on the specific extraction method used, such as wet extraction (W batches) or dry extraction (D batches), but the properties also differed across batches within a given extraction method. The ranges of the various parameters of the commercially purchased flour (C batch) were smaller and therefore more consistent. Although the starch content of the sidestream fractions varied between 40 and 70%, the commercial flour had a starch content of approximately 65%, which was within the range of the sidestream fractions, and was therefore considered a high-starch flour. Specifically, a flour was considered a high-starch (HS) flour if it contained more than 30% starch and up to 100% starch (dry weight).The main difference between the commercial flour and the sidestream fractions appeared to be the moisture content, which was up to approximately seven times higher in the sidestream fractions. This high water content is reflected in the higher water vapor activities of the sidestreams, which can be higher than aW 0.90, whereas flours typically have a water vapor activity between aW 0.80 and 0.87.

[0293] Table 1

[0294] * in weight %

[0295] The amylose content for all batches was between 30% and 33% of the starch, as determined by standard photometric methods and confirmed by potentiometric methods.

[0296] Hydration, swelling, dissolution, and solubility of amylose were determined experimentally and generally applied to all four batches tested (see Table 2 below). Differences in purity were only visible at high water vapor activities > aW 0.90.

[0297] Table 2 provides an overview of various factors of HS starch flour. Example 3: The water-binding effect of Leguminosae HS flour is not present at room temperature.

[0298] The results of Example 2 indicate that faba bean starch would occupy a position between potato and maize starch in terms of water absorption and release. Nevertheless, these different properties make it difficult to produce a reliable and consistent product. The different properties of the sidestream Leguminosae HS flours can be compensated for by blending these flours with the commercial fava HS flour or with other commonly used flours such as maize, potato, or wheat flour. Although such blending could theoretically increase the financial value of the sidestream fraction, it would only affect a tiny portion of the total sidestream fractions and disregard the nutritional potential of these sidestream fractions.

[0299] The inventors believed that these Leguminosae sidestream fractions could be used on a wider scale despite the significant differences in the amounts and properties of the different batches (see Table 1), although these differences complicate uses that depend on strict amounts and ratios of the various ingredients.

[0300] The inventors took a less ambitious next step by using a predefined batch ("D-074") for further experiments, i.e., to determine its use as a food binder. A food binder is intended to improve other ingredients of a food, such as texture, shape, moisture, flavor, and nutritional value. The inventors believed that the Leguminosae HS flour could be used as a standalone food binder, e.g., not mixed with conventional food binders from other sources, such as wheat, potato, or corn flour. An important property of a food binder is its ability to (i) absorb water during processing to enable juiciness and moisture, and subsequently (ii) prevent excessive water loss during food preparation such as frying and baking, as well as during thickening.Both properties, i.e. (i) water absorption and (ii) prevention of water loss under stress, are referred to as water binding for simplicity. The water-binding properties were described by WAI, WSI, and viscosity.

[0301] In an initial series of experiments, the use of a Leguminosae HS flour fraction (batch D-074) as a conventional food binder was evaluated. Batch D-074, in particular, had a starch content of approximately 60% and a protein content of approximately 18%. Specifically, the Leguminosae HS flour was mixed with water in various ratios at room temperature as follows:

[0302] Leguminosae HS flour:water = 3:1, 2:1, 1:1, 1:2 and 1:3 on a weight basis.

[0303] It was observed that the Leguminosae HS flour fraction only absorbs water at room temperature but does not bind water, even after intensive mixing. All ratios tested led to the same result, namely a watery mixture. An example result is shown in Figure 1. This behavior is similar to conventional corn starch (e.g., maizena, consisting of more than 90% starch) at room temperature, although the Leguminosae HS flour contained a considerable amount of residual proteins (approximately 18%). Therefore, the proteins do not appear to contribute to water binding, at least at room temperature.

[0304] Example 4: Water-binding effect of the Leguminosae HS flour fraction at elevated temperatures.

[0305] Although the water-binding effect of the Leguminosae HS flour fraction was lacking at room temperature, the inventors investigated its water-binding effect at elevated temperatures, similar to the use of conventional starches. The experiment of Example 3 was essentially repeated, but at various temperatures ranging from room temperature (approximately 21 °C) to 120 °C, with the temperature being increased in 10 °C increments in a temperature-controlled water bath, i.e., 30 °C, 40 °C, 50 °C, etc.

[0306] In starch suspensions, temperature influences the interaction of starch with water. For example, native starch granules in an aqueous medium at low temperatures swell due to the diffusion and absorption of water in the amorphous regions of the granules. However, this process is reversible, and upon drying, the swollen granules return to their original shape and release the absorbed water. Conversely, starch granules undergo irreversible transformations at elevated temperatures. Depending on the water content, these changes are defined as gelatinization (water content greater than approximately 60% w / w) or melting (water content less than 60%). Specifically, starch gelation is a process in which the intermolecular bonds of starch molecules are broken in the presence of water and heat, allowing the hydrogen bonding sites (hydroxyl hydrogen and oxygen) to absorb more water.This causes the starch granules to irreversibly dissolve in water, which is facilitated by the leaching of amylose. Therefore, there are three main processes that occur with the starch granules: swelling of the granules, melting of the crystallite or double helix, and leaching of amylose. In particular, upon heating, water is first absorbed into the amorphous space of the starch, resulting in a swelling phenomenon. Water then penetrates through amorphous regions into the tightly connected regions of the double helix structures of amylopectin. At ambient temperature, these crystalline regions do not allow water to penetrate (see Example 3). It is believed that heat causes such regions to become diffuse and the amylose chains to begin to dissolve, splitting into an amorphous form, and eventually leaching the granules, while the number and size of the crystalline regions decrease.

[0307] In contrast to the results of Example 3, increasing the temperature led to a gelling effect, as expected for starch flours (results not shown). Irreversible water binding of the Leguminosae HS flour fraction began at approximately 60 °C. The swelling and solubility of the starch differed considerably from potato and corn starch. Solubility values ​​ranged between 16 and 24% at 90 °C. Under these conditions, 35–48% of the amylose was in solution, as determined by photometric and potentiometric methods. Furthermore, increasing the temperature to at least approximately 80 °C was beneficial, as it reduced bitterness and lessened the influence of anti-nutritional components.

[0308] Therefore, Leguminosae HS flours can be used as a conventional gelling agent, e.g. as a food additive for thickening and stabilizing various foods, at temperatures from 60°C, but are preferably used from 80°C upwards to increase public acceptance.

[0309] Example 5: Upgrading of Leguminosae HS flour by a preheating step.

[0310] Although the Leguminosae HS flour could be used as a gelling agent at elevated temperatures, as shown in Example 4, its performance appeared to be inferior to conventional binders in our hands. This reflects the lower water absorption capacity determined by WAI compared to wheat and potato starches (see Water-binding properties of acid-thinned wheat, potato, and pea starches; Ulbrich et al. 2015 Starch 67:438-447).

[0311] In addition to lacking water absorption properties at lower temperatures, the Leguminosae HS flour used as a binder was bitter and contained antinutrients when not heated. As previously mentioned, this could affect its overall consumer acceptance. The inventors hypothesized that a preheating step of the Leguminosae HS flour would have increased its water-binding capacity at room temperature. Water-binding capacity (WBC), or water-holding capacity, is the ability to absorb water and retain it even after exposure to external forces, such as heat.

[0312] As shown in Example 4, the heating step specifically resulted in granule swelling, amylose leaching, and destruction of crystalline amylopectin, as well as increased water absorption and binding. After cooling, it was hoped that this "preheated Leguminosae HS flour" would retain its increased water absorption and binding properties at room temperature due to the near-complete leaching of amylose and retrogradation of amylopectin. Such a preheating step would have the additional benefit of reducing antinutrients and bitterness.

[0313] The Leguminosae HS flour batch D-074 was heated in an oven at 60 °C, 80 °C, 100 °C, and 120 °C for 10 minutes and allowed to cool to room temperature, after which the experiment of Example 3 was essentially repeated. The preheated Leguminosae HS flour was mixed with water at room temperature in various ratios as follows:

[0314] Leguminosae HS flour:water - 3:1, 2:1, 1:1, 1:2 and 1:3 by weight.

[0315] Similar to the results of Example 3, it was observed that the preheated Leguminosae HS flour at room temperature only binds absorbed, but not additional, water, even after extensive mixing. Visual inspection and manual mixing already revealed that all tested ratios led to the same result: a watery mixture. Therefore, it was decided not to measure the WBC. Contrary to expectations, the heat pretreatment step actually reduced the gelling effect and thus usability (results not shown). It was assumed that the preheating step in the absence of water promoted the dextrinization of the starch, in which amylose and amylopectin were broken down into smaller, albeit sweeter, molecules. This also facilitated digestibility but did not produce the desired effect.

[0316] Example 6: Refining of Leguminosae HS flour by extrusion treatment.

[0317] Heat pretreatment of the Leguminosae HS flour did not improve the water-binding capacity of the starch, as shown in Example 5, and even reduced its swelling capacity. The inventors believed that these phenomena might be due to the chemical degradation of the amylopectin and the remaining amylose due to the heating step in the absence of sufficient water (dextrinization of the starch). Subsequently, the inventors hypothesized that mixing the Leguminosae HS flour with water during heating might cause the starch granules to swell, which then "prepares" the tightly bonded regions of the amylopectin double helix structures to open and leach out amylose. Further heating would then cause some of the water to escape from the starch. Subsequently, this water-preheated HS starch was cooled to room temperature, and its water-binding capacity was determined at 20 °C.

[0318] The inventors conducted a design of experiments (DOE) using an extruder. The use of an extruder could have the additional advantage of mechanically partially disrupting the starch granules, which would enhance the amylose leaching effect. In the DOE, two parameters were varied independently: water feed rate and temperature of HE4 (heating element 4, 6").

[0319] The starting material for extrusion was the same batch D-074 used in Examples 3 to 5, i.e., a by-product of the protein dry extraction process from faba beans. The Leguminosae HS flour was processed on an extruder. A schematic representation of the extruder setup is shown in Figure 2. This hydrothermal processing, including drying and milling, was intended to trigger the binding and swelling process in the starch at an early stage, so that when used in a production line, the flour only requires the addition of cold liquids to achieve a thickening effect. Based on the results of Example 4, the heating elements HE1, HE2, and HE3 were set to temperatures of 40°C, 60°C, and 80°C, respectively, while HE4 was varied from 80°C to 140°C. The product feed rate ranged from 0.5 kg / h to 1.5 kg / h.The water input varied between 50% and 400% of the dry weight of the Leguminosae HS flour. Reference is made to Table 1, which shows that the sidestream fraction already contained a considerable amount of water, i.e., between 5% and 20% moisture. The result of the extrusion process ("extrudate") was subsequently milled into grains with a diameter of less than 1 mm (D(90) < 1000 pm) ("processed flour" or "processed Leguminosae HS flour").

[0320] Similar to Examples 3 and 4, the resulting processed flour was mixed with water at room temperature in different ratios: processed flour / water = 3:1, 2:1, 1:1, 1:2, 1:3, 1:6 and 1:9 on a weight basis.

[0321] Even upon visual inspection and manual stirring, the results show that in this case, the processed flour swelled and absorbed water to a large extent, i.e., up to 9 times the weight of the flour at room temperature. All ratios tested led to similar results, i.e., a slurry-like mixture whose viscosity depended on the ratio of pregelatinized flour to water. After reducing the ratio, the processed flour absorbed up to nine times its weight in water. A promising, exemplary result is shown in Figure 3, which was viscous and had a solid appearance. Furthermore, the processed flour lacked bitterness.

[0322] Subsequently, various water-binding parameters of the processed flour were measured: water content, WAI, WSI and viscosity according to Example 1.

[0323] A typical result of a viscosity measurement on a Brabender viscograph is shown in Figure 4.

[0324] Table 3 summarizes the water content, WAI, WSI and viscosity ranges of 3 measurements.

[0325] * Viscosity was determined at 25.1 °C.

[0326] It turned out that the processed flour could absorb up to ten times its weight in water, but could not bind it tightly.

[0327] This insufficient water-binding capacity was also demonstrated in a preliminary freeze-thaw experiment in which the processed flour was frozen to -18 °C for 14 days and then thawed to room temperature.

[0328] It is noteworthy that the processed flour lost its water content upon thawing. Furthermore, the processed flour appears to have a reduced gelling effect (not shown).

[0329] Therefore, hydrothermal processing, including drying and milling of the sidestream Leguminosae HS flour, resulted in a food binder with unstable water-binding properties. Therefore, in the inventors' opinion, such a food binder did not meet the standard of a standalone food binder. Example 7: Blending Leguminosae HS flour with processed Leguminosae HS flour resulted in a product with superior properties.

[0330] Heat pretreatment of the Leguminosae HS flour did not improve the water-binding capacity of the starch, as shown in Example 5, and even reduced its swelling capacity. The processed flour, on the other hand, was able to absorb water in favorable amounts but was unable to bind it tightly, meaning it lost water upon heating and even had a reduced gelling effect, as shown in Example 6.

[0331] In a final test to properly enhance the Leguminosae HS flour sidestream, the inventors combined and blended the Leguminosae HS flour with the processed flour in a 3:1 ratio to form a homogeneous mixture (“Leguminosae binder,” “food binder,” or “food binder”).

[0332] A schematic representation of the process is shown in Figure 5 (flow chart).

[0333] Similar to Example 6, the food binder was mixed with water in different ratios at room temperature:

[0334] Food Binders / Water - 1:1, 1:2, 1:3, 1:4 and 1:5 by weight.

[0335] Through visual inspection and manual stirring at room temperature, the results showed that the food binder swelled and absorbed up to three times the weight of the food binder in water, which is less than the water absorption of the processed flour but slightly more than that of the Leguminosae HS flour. The water absorption would be the sum of the individual components. Manual stirring of the 1:3 (product:water) also gave the impression that the viscosity of the food binder was increased, but less than that of the processed flour. A photograph of a 3:1 mixture of the Leguminosae HS flour, the processed flour (extrudate), and the food binder with water is shown in Figure 6.

[0336] Subsequently, the water-binding parameters WAI, WSI, and water content, as well as the viscosity of the food binder, were determined. The results for the food binder are presented in Table 4, which also includes the results for the processed Leguminosae HS flour ("extrudate") for comparison purposes.

[0337] A typical result of a viscosity measurement of the food binder on a Brabender viscograph is shown in Figure 7.

[0338] * Viscosity was determined at 25.1 °C

[0339] Quite to their surprise, the food binder retained and combined the advantageous properties of both starting materials (unlike Example 5), including viscosity, i.e. the ability to bind water under stress, which was greater than either starting component.

[0340] Without being bound by any theory, the inventors hypothesized that the food binder containing both the processed flour and the Leguminosae HS flour comprised a mixture of intact starch granules and processed starch granules, consisting predominantly of amylopectin, since most of the amylose was leached, and of a major protein and fiber component, providing a matrix in which the various starch components of both the processed Leguminosae HS flour (mostly open granules) and the Leguminosae HS flour (mostly closed granules) were held in close contact. This matrix structure allowed for increased water absorption by the processed flour, which was released upon heating and immediately absorbed by the starch of the Leguminosae flour component to facilitate gelation.

[0341] This hypothesis was further tested by a freeze-thaw stability test, repeating the setup of Example 6—that is, the food binder was frozen at -18 °C for 14 days and then thawed to room temperature. Preliminary results showed that the water remained tightly bound to the food binder.

[0342] Thus, the combined product of processed flour and Leguminosae HS flour exhibits stable water-binding capacity (WAI, WSI, and viscosity). On the other hand, both Leguminosae HS flour and the processed Leguminosae HS flour failed the freeze-thaw experiment.

[0343] Table 5 summarizes various parameters of the Leguminosae HS flour (“flour”), the processed Leguminosae HS flour (“processed flour”), and the food binder (“binder”).

[0344] * Binder consisting of 3 parts Leguminosae-HS flour and 1 part processed Leguminosae-HS

[0345] Flour.

[0346] Example 8: Leguminosae binder in food preparations. The actual use of the Leguminosae binder as a food binder in food preparations was investigated.

[0347] 8.1 Leguminosae binders for breaded foods

[0348] The Leguminosae binder from Example 7, a homogeneous mixture of 3 parts Leguminosae HS flour and 1 part processed flour, was used to bread fish (fresh cod, cut into 50 g fish sticks). As a control sample, fish sticks were coated with beaten egg and commercially available breading mix (Leimer Panat breading mix). The fish sticks were either baked directly and visually inspected and tasted, or frozen at -18°C for 14 days and then thawed to room temperature, baked, and examined. Each experiment was performed twice.

[0349] Typical results are shown in Figure 8A.

[0350] A small test group (3 people, allied, 2 samples per group) initially visually examined the baked fish fingers and could not distinguish between the fish fingers coated with the Leguminosae binder and the control product, i.e., traditional fish fingers. Upon tasting, all participants described a pleasant, crispy organoleptic experience, although two out of three testers noted that there was "something" different between the fish fingers, without being able to say exactly what the difference was.

[0351] A visual inspection and tasting after the freeze-thaw experiment yielded essentially the same results.

[0352] Thus, the leguminous binder of the invention can be used as a conventional food binder for breading and batter coating. The leguminous binder was stable after freezing and thawing. Furthermore, the leguminous binder had a pleasant bite and flavor.

[0353] 8.2 Leguminosae binders for the production of vegan "nuggets and burgers"

[0354] The Leguminosae binder from Example 7 was used to produce vegan "nuggets and burgers."

[0355] Teltex Legu Nuggets #70 dente-mini, based on pea protein and tapioca fiber, were used as the base. The Teltex Legu nuggets were soaked in water for 10 minutes and then chopped into smaller pieces. Forty parts of Leguminosae binder were thoroughly mixed with two parts of commercially available beetroot powder and one part of lactic acid (Leguminosae mix). The nuggets were not colored with beetroot powder but flavored with spices. Then, three parts of the Teltex Legu nugget pieces were mixed with one part of the Leguminosae binder mix and formed into burgers and nuggets weighing approximately 140 g. The burgers and nuggets were either deep-fried directly in oil or frozen at -18°C (for 14 days). Again, a small test group of three people examined and tasted both the fresh and stored nuggets. A typical result of fried nuggets is shown in Figure 8B.A typical result of a raw (uncooked) burger is shown in Figure 8C. The test participants agreed on the visual appeal and the crispy bite. However, the test participants criticized the burger's lack of seasoning, which made the taste somewhat "flat" compared to the taste of the vegan nuggets. However, no mention was made of a "beany" flavor.

[0356] The results of the tasting panel indicate that the Leguminosae binder provides an excellent basis for the production of vegan burgers and nuggets, which can be customized, e.g. seasoned according to the manufacturer's specifications.

[0357] In addition, the Leguminosae binder enabled and enhanced the stability of the vegan foods.

[0358] Example 9: Processing of Leguminosae HS flour.

[0359] The food binder according to the invention comprises the processed flour of Example 6, which was processed using a twin-screw extruder. Processing of the Leguminosae HS flour resulted in various measurable structural and functional parameters, including water content, WAI, WSI, viscosity, freeze-thaw effect, and gelling effect. The inventors were interested in whether processing the Leguminosae HS flour in different ways could produce flour with similar or identical properties.

[0360] In an initial series of experiments, the process of Example 6 was repeated on a single-screw extruder. It was found that the extruder used, the speed, or the single- and twin-screw configuration were not critical. The temperature could vary between 80°C and 140°C. However, the water supply, between 50 and 400% of the dry weight of the legumes, was crucial. Similar to Example 6, the result of the extrusion process ("extrudate") was subsequently ground into grains of approximately 1 mm diameter ("processed flour"), and the various parameters were subsequently measured.

[0361] From these results, it can be seen that the physical parameters are indeed similar to the results of Example 6. The ultimate proof that this alternative extrudate is functional is its use as a component in a food binder. Therefore, the alternative extrudate was blended with the Leguminosae HS flour from Example 7 and immediately used to coat foods according to Example 8.1. The results were, as expected, similar to those of Example 8.1.

[0362] Since the above results suggested that the processed Leguminosae HS binder could only be characterized by a limited number of physical parameters, where the effective screw design, length, and length-to-diameter ratio could vary, the inventors set out to process the Leguminosae HS binder by other means, e.g., a roller extruder, which gave essentially the same results.

[0363] Therefore, different methods can be used to process the Leguminosae HS flour, depending on the resulting physical parameters.

[0364] Example 10: Blending pea or bean HS flour with processed flour reproduced the superior properties of the broad bean-based food binder.

[0365] Since the superior properties of the food binder of the invention appeared to be predominantly limited to the combination of processed flour and Leguminosae HS starch flour in a ratio of 5:1 to 1:5, with the combination product comprising 30-70% (w / w) starch and 2.5% - 12.5% ​​(w / w) water, the inventors considered whether Leguminosae species other than broad beans would result in a similar food binder with similarly superior properties.

[0366] In a first series of experiments, HS flours from peas {Pisum sativum L.) and beans {Phaseolus vulgaris L.) are used.

[0367] The dry cleaning method is used, in which the dehulled pulses are milled using a hammer mill, a pin mill, or an impact mill to obtain pulse flour. The flour is further separated into a protein-rich fraction and a starch-rich fraction based on their different densities and particle sizes using air classification technology: The protein-rich flour is finer and lighter, while the starch-rich flour is coarser and denser. This method produces a protein-rich fraction with 49.3-75.1% protein and 0.0-4.6% starch, as well as a starch-rich fraction with 71.0-85.9% starch and 4.0-10.4% protein from dehulled pulses of various species. Since the starch content appears very high, perhaps too high at first glance—over 70%—the starch-rich fraction is supplemented with native flour until a starch content of between 50-60% is reached.Next, these pea and bean fractions are subjected to the processing described in Example 6, after which the two fractions are mixed as described in Example 7 in a ratio of processed fraction to unprocessed fraction of 1:3, resulting in a pea food binder and a bean food binder, respectively.

[0368] The physical parameters, water content, WAI, WSI, and viscosity, are measured while a portion of the resulting pea food binder and a bean food binder are frozen at -18 °C for a freeze-thaw experiment as described in Example 6. All fractions, including the thawed fractions, are subsequently used for breading foods according to Example 8.1.

[0369] The pea-based food binder and the bean-based food binder achieve the same properties as the broad bean-based food binder.

[0370] Therefore, it appears that the origin of the Leguminosae species is not the primary parameter for achieving the superior traits. It therefore seems plausible that these alternative Leguminosae species behave similarly to faba beans, provided the combination of the processed Leguminosae HS flour and the Leguminosae HS starch flour is present in a ratio of 5:1 to 1:5, with the combined product comprising 30%–70% (w / w) starch and 2.5%–12.5% ​​(w / w) water.

[0371] Example 11: Cold preparations of the binder.

[0372] Various legumes, especially fava beans, contain various antinutritional components such as vicin, convicin, and tannin derivatives, which also contribute to bitterness. The negative effects of these antinutritional components can be counteracted, for example, by a heat treatment step before consumption at elevated temperatures, e.g., by "toasting" at approximately 120°C, roasting at approximately 135-140°C, or cooking at 100°C. Extended heating at 80°C also reduces the amounts of these antinutritional components.

[0373] Nevertheless, the inventors were interested in developing "cold preparations" of the food binder, such as preparations of a final product containing the food binder of the invention, which do not require an additional heat processing step to reduce the amount of anti-nutritional components before consumption.

[0374] In a first experiment, the processed Leguminosae HS flour from Example 6 was mixed with the commercially available fava bean starch flour, as purchased directly from the manufacturer Viridi Foods (fava bean flour obtained through mechanical processing steps and debittered), in a ratio of 3:1 (see Example 7). This commercially available flour exhibits properties that, with the exception of moisture content, fall within the range of the properties of the sidestream fractions (see Table 1 in Example 2). For comparison, 75% of the "standard" legume HS flour fraction was mixed with the 25% processed legume HS flour of the invention (see Example 7). Both the "cold binder" containing the commercially available flour and the "standard" food binder exhibited similar physical properties, although the standard food binder was still bitter and should not be used as such for human consumption, but only after, for example,Heating to reduce or eliminate the effects of the anti-nutritional components (results not shown). The "cold binder" can therefore be used for at least the same purposes as the "standard" food binder of the invention.

[0375] Next, the inventors set about developing cold preparations using the cold binder. A particularly interesting application seemed to be a vegan mayonnaise, in which the inventive cold binder would replace the emulsifying effect and organoleptic experience of the egg yolk in the mayonnaise. To imitate conventional egg-based mayonnaise, the basic recipe was used, which consists of beaten egg yolk and oil, as well as vinegar and spices used for flavoring.

[0376] Preparation of vegan mayonnaise (1):

[0377] - 200 g of the above-mentioned cold binder were placed in a Hobart mixer, and

[0378] - 800 g of sunflower oil was added slowly while mixing constantly.

[0379] Although both components were mixed for a longer period of time (up to 30 minutes), no emulsification was achieved.

[0380] To the inventors' complete surprise, the addition of water before adding the oil at the same ratio of 1:5 cold binder / oil resulted in an emulsification with mayonnaise properties (Figure 10).

[0381] Preparation of vegan mayonnaise (2):

[0382] (1) 125 g of cold binder was added in a Hobart mixer,

[0383] (2) 250 g of water was added and slowly mixed with the whisk,

[0384] (3) 625 g of sunflower oil was added and mixed with a whisk.

[0385] During the addition of the sunflower oil, the mixture already had a "mayonnaise" texture. To complete the dish, the mixture was seasoned with salt, pepper, Worcestershire sauce, and lemon juice.

[0386] The result had both the physical and organoleptic appearance of a conventional egg-based mayonnaise. To further refine the emulsification process, process steps (2) and (3) were reversed in the production of vegan mayonnaise (3) to mimic a water-in-oil emulsion:

[0387] (1) 125 g of cold binder was added in a Hobart mixer,

[0388] (2) 625 g of sunflower oil was added and mixed with a whisk.

[0389] (3) 250 g of water was added and slowly mixed with a whisk.

[0390] Although a certain emulsification was observed, which is better than in the vegan mayonnaise (1), the process was less efficient and led to less satisfactory results than the process for the vegan mayonnaise (2).

[0391] It appears that water facilitates the emulsification process of cold binders with oil. The process for forming oil-in-water emulsions with the cold binder of the invention, in which oil is the dispersed phase and water is the continuous phase, surpasses, in our opinion, the process for forming water-in-oil emulsions, in which water is the dispersed phase and oil is the continuous phase.

[0392] Until now, a commercially available debittered flour had been used to produce the inventive "cold binder." The inventors were interested in whether preheated legume HS flour would be equally suitable. The legume HS flour of batch D-074 was heated in an oven at 120°C for 10 minutes and then cooled to room temperature. No bitterness was detected in this heat-treated batch. The bitterness was used as an indicator for the presence of antinutritional components.

[0393] The preheated legume HS flour was then mixed with the processed legume HS flour from Example 6 in a ratio of 3:1. The mixture was referred to as the "preheated cold binder." For comparison, 75% of the "standard" fraction of the legume HS flour (i.e., not preheated) was again mixed with 25% of the processed legume HS flour according to the invention (cf. Example 7).

[0394] Apart from the bitterness of the "standard" food binder, both the "preheated cold" food binder containing the preheated Leguminosae HS flour and the "standard" food binder exhibited similar physical properties, such as WAI and WSI. This was contrary to expectations. As shown in Example 5, a heat pretreatment step reduced the gelling effect of the Leguminosae HS flour. Since various food preparations require the addition of components with an acidic pH, the stability of the inventive cold binder was tested at various pH values. It was found that the cold binder, similar to the "standard" food binder, was stable up to at least pH 3.5 (results not shown).Therefore, the "preheated cold binder" could be used for at least the same purposes as the "standard" food binder and the "cold binder" containing commercially available flour. Indeed, the "preheated cold binder" made it possible to produce vegan mayonnaise (2). For the production of the "cold binders" according to the invention, and thus for the production of food binders, legume HS flour can be used that has been heat-treated to reduce or eliminate the effects of the anti-nutritional components.

[0395] In addition, cold preparations can be produced using the “cold binder” according to the invention.

Claims

CLAIMS 1. A food binder comprising processed flour and high starch legume flour (legume HS flour), preferably fava bean HS flour, in a ratio of 5:1 to 1:5, wherein the food binder comprises 30% - 70% (w / w) starch and 2.5% - 12.5% (w / w) water.

2. A food binder according to claim 1, wherein the food binder comprises: - a WSI value between 20-45%; and / or - a WAI value between 0.5 and 9 g / g; and / or - a viscosity at 25.1 °C between 1200-2000 BU.

3. Food binder according to claim 1 or 2, wherein the legume HS flour has been treated, the treatment comprising a thermal treatment, wherein the thermal treatment preferably comprises a heating step of between 100°C - 150°C, 110°C - 140°C, 120°C - 130°C or about 125°C for at least 5 minutes, such as at least 6 minutes, 7 minutes, 8 minutes, 9 minutes, 10 minutes, 12 minutes, 15 minutes up to 30 minutes.

4. Food binder according to claim 3, wherein the thermal treatment reduces or removes the amount of at least one anti-nutritive component, preferably more than one anti-nutritive component, compared to the amount of the anti-nutritive component before the thermal treatment of the legume HS flour, for example wherein the amount of at least one anti-nutritive component, preferably more than one anti-nutritive component, is reduced by at least 20%, such as at least 40%, at least 50%, at least 60%, at least 80%, at least 90% or even up to 100% compared to the amount of the at least one anti-nutritive component, preferably more than one anti-nutritive component, before the thermal treatment of the legume HS flour.

5. A food binder according to claim 1 or 2, wherein the legume HS flour has been treated, the treatment comprising a non-thermal treatment, wherein the non-thermal treatment is preferably selected from dehulling, soaking, germination, extraction, fermentation and enzymatic treatment.

6. Food binder according to one of claims 1 to 5 for stabilizing a food preparation.

7. Food binding agent according to one of claims 1-5 for breading or crumbling foodstuffs, for topping casseroles, for stuffing poultry, for thickening stews, for filling soups and meatloaf and similar foodstuffs, preferably as a meat substitute.

8. Food binder according to any one of claims 3-5 for the preparation of ice cream, mayonnaise, pudding, sauces and / or spreads, such as sausage and cheese-like spreads.

9. A food preparation containing the food binder according to any one of claims 1-8, wherein the food preparation is preferably selected from ice cream, mayonnaise, pudding, sauces and spreads, such as sausage and cheese-like spreads.

10. A meat alternative product comprising the food binder according to any one of claims 1-8.

11. A confectionery or sweet product comprising the food binder according to any one of claims 1-8, wherein the confectionery or sweet product is preferably selected from bars, pralines, balls and toppings.

12. A baked product comprising the food binder according to any one of claims 1-8, wherein the baked product is preferably selected from pies, bread, cakes, pastries and biscuits.

13. A process for producing processed flour according to any one of the preceding claims, comprising: (a) providing Leguminosae HS flour, preferably Fava HS flour; (b) heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water; (c) cooling the heated Leguminosae HS flour from step (b) to room temperature; and (d) milling the cooled Leguminosae HS flour from step (c) to produce processed flour.

14. A process for producing a food binder, comprising: (1) Manufacture of processed flour comprising: (a) provision of Leguminosae HS flour, preferably field bean HS flour; (b) heating the Leguminosae HS flour from step (a) to 80-140 °C in the presence of water; (c) cooling the heated Leguminosae HS flour from step (b) to room temperature; and (d) milling the cooled Leguminosae HS flour from step (c) to produce processed flour; (2) Combining the processed flour with Leguminosae HS flour in a ratio between 5:1 and 1:5; (3) Mixing the combined processed flour with the Leguminosae HS flour until a homogeneous mixture is obtained; thereby producing the food binder; wherein the food binder comprises 30%-70% (w / w) starch and 2.5%-12.5% (w / w) water.

15. A food binder obtainable by the process according to claim 14.

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