Wet legume protein concentrate

Abstract

The present invention relates to a plant protein composition, preferably from legumes, more preferably from peas or faba beans, characterised by the presence of dietary fibres and a low content of antinutritional compounds such as galacto-oligosaccharides. Another aspect of the invention relates to a method for producing these novel legume proteins, preferably from peas or faba beans. The invention also relates to the use of the legume proteins, preferably from peas or faba beans, for the manufacture of food products.

Description

Description Title: WET PROTEIN CONCENTRATE FROM LEGUMES Field of invention

[0001] The subject of the invention is a composition of vegetable proteins, preferably from legumes, preferably from peas or field beans, characterized by the presence of vegetable fibers and the low content of antinutritional compounds such as galacto-oligosaccharides. Another subject of the invention relates to a method for manufacturing these new legume proteins, preferably from peas or field beans. The invention also relates to the use of said legume proteins, preferably from peas or field beans for the manufacture of food products. Prior art

[0002] Daily protein requirements generally range between 12 and 20% of the diet. These proteins are provided by both animal products (meat, fish, eggs, dairy products) and plant foods (cereals, legumes, algae).

[0003] In industrialized countries, protein intake is still predominantly in the form of animal protein. These proteins have good nutritional and functional properties that allow them to be used in a wide variety of food products.

[0004] However, numerous studies show that excessive consumption of animal proteins at the expense of plant proteins is one of the causes of increased cancers and cardiovascular diseases. Furthermore, animal proteins have many disadvantages, both in terms of their allergenic nature (particularly proteins from milk or eggs), and on an environmental level.

[0005] Thus, there is a growing demand from manufacturers for proteins of plant origin with interesting nutritional and functional properties, without presenting the disadvantages of proteins of animal origin.

[0006] Since the 1970s, the pea has been the most widely grown grain legume in Europe, and mainly in France, particularly as a protein source for animal and human food.

[0007] We can first mention the processes for extracting legume protein, preferably from peas or fava beans, known as "dry processes". The principle of these processes is to grind the seed into flour, which will then be introduced into a turbo-separator, a device used to classify the particles according to their size and density within an air flow. Turbo-separation makes it possible to obtain a protein-enriched fraction and a starch-enriched fraction. As will be developed later in the presentation, the protein-enriched fraction contains approximately 40%-60% protein and still contains between 2% and 15% starch, the percentages being expressed as the dry mass of the compounds relative to the total dry mass of the protein-enriched fraction.This starch is a polysaccharide fraction that is not necessarily desired because it contributes to the increase in blood sugar, its replacement by polysaccharides that are not digestible by the consumer but digestible by its digestive microflora would be of interest. In addition, dry extraction processes do not effectively extract the various antinutritional factors of the pea, natural chemical compounds that interfere with the absorption of nutrients such as galacto-oligosaccharides or even anti-trypsin factors.

[0008] We can then discuss the so-called "wet" extraction processes for legume proteins, preferably peas or field beans.

[0009] We can first cite the so-called "isoelectric precipitation" processes as described for example in patent EP1400537. In these processes, the seed is ground to obtain a flour suspended in an aqueous solvent. This suspension in water then allows the various stages of protein extraction to be carried out, particularly by separating the insoluble fractions rich in starches and internal fibers from the soluble fractions containing the proteins. This type of process then separates by isoelectric precipitation the proteins belonging to the globulin subgroups (approximately 80% of pea proteins) and the proteins belonging to the albumin subgroup (approximately 20% of pea proteins). The latter remain in the liquid fraction after recovery of the floc mainly composed of globulins.

[0010] Another "wet" alternative is to replace the isoelectric precipitation step with a membrane filtration step. This membrane separation will allow the concentration of globulin and albumin protein fractions in the retentate, while removing some of the salts and sugars in the permeate. The article "Impact of processing on functional properties of protein products from wrinkled peas" by Fuhrmeister et al., Journal of Food Engineering, Volume 56, Issues 2-3, February 2003, Pages 119-129) describes such a process and compares it to isoelectric precipitation.

[0011] In both cases of so-called "wet" processes, the proteins obtained are highly depleted in antinutritional factors. On the other hand, the high protein content and the depletion of dietary fiber require nutritional and functional formulation after the end use, in particular by adding a source of dietary fiber.

[0012] Professionals are therefore waiting for a protein composition from legumes that meets these technical challenges that have not yet been resolved.

[0013] The Applicant has thus arrived, after much research, at a new manufacturing process making it possible to provide a composition of vegetable proteins, preferably derived from legumes, even more preferably from peas or field beans which mainly contain globulin-type proteins associated with a high content of vegetable fibers and a very low content of antinutritional factors including galacto-oligosaccharides. Description of the figures Fig. 1

[0014] [Fig. 1] shows two photographs taken using a microscope of a composition according to the invention obtained by the method described in example 4. Fig. 2

[0015] [Fig. 2] shows two photographs taken using a microscope of a dry mixture obtained by the process described in Example 7. Fig. 3

[0016] [Fig. 3] is a comparative photo of the textured proteins of Example 8.1 and NUTRALYS® T70S. Summary of the invention

[0017] The percentages expressed in the present application to define the content of a component in a mixture are expressed in dry grams of said component per 100 dry grams of said mixture. For example, a composition comprising 60% protein corresponds to a composition for which 100 grams of composition in dry matter contain 60 grams of protein in dry matter.

[0018] Thus, the subject of the present application is a protein composition comprising from 60% to 79% by mass, preferably from 65% to 75% by mass, of vegetable proteins, preferably from legumes, relative to the mass of said protein composition, and from 5% to 19% by mass of vegetable fibers relative to the mass of said protein composition, preferably from 8% to 15%.

[0019] Preferably, the vegetable protein, preferably legume, of the composition is selected from pea, field bean, lupin, chickpea, lentil. Even more preferably, the vegetable protein of the composition is derived from pea or field bean.

[0020] Preferably, the vegetable protein, preferably legume protein, of the composition is predominantly a globulin. By predominantly, we mean from 80% to 100% by mass of all the proteins present in the composition. Even more preferably, from 85% to 100% by mass. Even more preferably from 90% to 100% by mass.

[0021] Preferably, the protein composition according to the present application comprises an ash content of 0.1% to 6% by mass relative to the mass of said protein composition, preferably from 1% to 5%, even more preferably from 2% to 5%.

[0022] Preferably, the protein composition according to the present application comprises a legume fiber containing from 40% to 60% by mass of polymers composed of cellulose, hemicellulose and pectin relative to the mass of said protein composition, preferably from 45% to 55%, as well as from 25% to 45% by mass of pea starch relative to the mass of said protein composition, preferably from 30% to 40%.

[0023] Preferably, the protein composition according to the present application comprises a galacto-oligosaccharide content of 0% to 2% by mass relative to the mass of said protein composition, preferably from 0.5% to 1.5%.

[0024] Preferably, the protein composition according to the present application has a solubility according to Test A described in the present description varying from 10% to 60%, preferably from 20% to 50%.

[0025] Preferably, the protein composition according to the present application has a denaturation enthalpy of less than 0.2 J / g, preferably less than 0.1 J / g, even more preferably zero.

[0026] Preferably, the plant proteins and plant fibers are derived from the same botanical origin, preferably peas or field beans. Even more preferably, the plant proteins and plant fibers are derived from the same seeds.

[0027] Another subject matter according to the present application relates to a method for manufacturing a composition of vegetable proteins, preferably of legumes, preferably of peas or of field beans, comprising the following steps: 1. Preparation of an aqueous suspension of plant seeds, preferably legumes, preferably peas or field beans, by adding said ground seeds to an aqueous solution; 2. Removal of 1% to 100%, preferably 50% to 100%, even more preferably of the entire fraction composed of starch present in the suspension obtained after step 1; 3. Treatment of the residual soluble fraction obtained after step 2 and consisting of the mixture of proteins, plant fibers and soluble compounds on centrifugal decanters so as to obtain a supernatant titrating from 49% to 60% by mass relative to the mass of said supernatant, preferably from 53% to 57% in proteins. 4. Separation in the supernatant obtained after step 3 of a fraction consisting of proteins and plant fibers 5. Optionally, drying of the fraction obtained during step 4

[0028] Preferably, the method produces a composition of vegetable proteins, preferably of legumes, preferably of peas or field beans comprising from 60% to 79%, preferably from 65% to 75% by mass relative to the mass of said protein composition, of vegetable protein, preferably of legume, and from 5% to 19% of vegetable fibers, preferably from 8% to 15% by mass relative to the mass of said protein composition.

[0029] Preferably, the plant seeds, preferably legumes, preferably peas or field beans, are introduced in the form of flour previously ground into the aqueous solution in step 1.

[0030] Alternatively, the plant seeds, preferably legumes, preferably peas or field beans, are introduced in the form of whole plant seeds into the aqueous solution in step 1. This step of the process comprises in this case a step of wet grinding of the aqueous composition formed between the seeds and the aqueous solution in order to obtain the aqueous suspension of plant seeds, preferably legume, even more preferably pea or field bean, ground.

[0031] Preferably, the removal of the starch carried out in step 2 is carried out by passing it through a hydrocyclone or a battery of hydrocyclones.

[0032] Alternatively, the removal of starch carried out in step 2 is carried out by hydrolysis of the starch and extraction of the saccharides resulting from this hydrolysis.

[0033] Preferably, the separation of a fraction consisting of proteins and plant fibers provided for in step 4 is carried out by precipitation at isoelectric pH of the proteins followed by centrifugal separation of the floc thus obtained. Even more preferably, the step of precipitation at isoelectric pH of the proteins is associated with a heating step from 40°C to 100°C, preferably from 50°C to 90°C, even more preferably from 60°C to 80°C.

[0034] Alternatively, the separation of a fraction consisting of proteins and plant fibers provided for in step 4 is carried out by filtration. Even more preferably, the filtration used in step 4 is ultrafiltration.

[0035] Another subject of the present application also relates to the use of said composition of vegetable proteins, preferably of legumes, even more preferably of peas or field beans, for the manufacture of food products or drinks, in particular vegetable alternatives to milk, animal meat or fish. Detailed description of the invention

[0036] The present application has as its first subject a protein composition comprising from 60% to 79% by mass, preferably from 65% to 75%, of vegetable protein, preferably legume, relative to the mass of said protein composition and from 5% to 19% by mass of vegetable fibers, preferably from 8% to 15%, relative to the mass of said protein composition.

[0037] To clarify, the protein content may be 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69% 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78% or 79% by mass relative to the mass of said protein composition, as well as all the ranges that can be achieved with these values ​​as lower and upper limits.

[0038] To clarify, the content of vegetable fibers, preferably from legumes, preferably selected between peas and field beans, may be 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18% or 19% by mass relative to the mass of said protein composition, as well as all the ranges that can be achieved with these values ​​as lower and upper limits.

[0039] The protein composition according to the invention may typically comprise impurities in an amount of at least 2%. These impurities may be impurities originating from the plant seeds used for the preparation of said composition and not having been eliminated during the process of preparing the composition.

[0040] In a particularly preferred embodiment, the protein composition comprises from 65% to 75% pea protein by mass relative to the mass of said protein composition, and from 8% to 15% pea internal fiber by mass relative to the mass of said protein composition.

[0041] In a particularly preferred embodiment, the protein composition consists of a mixture of 65% to 75% pea protein by mass relative to the mass of said protein composition, and 8% to 15% pea internal fiber by mass relative to the mass of said protein composition. The protein composition according to this preferred embodiment may typically comprise impurities in an amount of at least 2%. These impurities may be impurities originating from the plant seeds used for the preparation of said composition and not having been eliminated during the process of preparing the composition.

[0042] The term "protein" should be understood in the present application as macromolecules formed from one or more polypeptide chains consisting of the sequence of amino acid residues linked together by peptide bonds. In the particular context of the legume proteins cited in the present application, preferably from peas or field beans, more preferably from peas, the present invention relates more particularly to globulins (approximately 50-60% by weight of pea proteins) and albumins (20-25% by weight of pea proteins).

[0043] For the purposes of the present invention, the term "globulins" means all proteins according to the Osborne classification, more precisely all proteins soluble in neutral saline solutions. Pea or field bean globulins are mainly subdivided into three subfamilies: legumes, vicilins and convicilins. These protein families constitute, in particular for peas, all so-called precipitable proteins. This term characterizes proteins precipitating after application of thermal heating and / or isoelectric precipitation.

[0044] For the purposes of the present invention, the term "albumin" means all proteins according to the Osborne classification, more precisely all proteins soluble in pure water. Albumins are typically present in pea or field bean proteins at a rate of approximately 20% by mass. They are mainly subdivided into two families called PA1 and PA2.

[0045] The term "plant protein" should be understood as any extract containing proteins from plant sources. For the sake of clarity, this term excludes proteins from eggs, milk, or animals, and includes proteins from plants or algae.

[0046] The term "legumes" is considered here to refer to the family of dicotyledonous plants in the order Fabales. It is one of the largest families of flowering plants, third only to Orchidaceae and Asteraceae in terms of the number of species. It has approximately 765 genera comprising over 19,500 species. Several legumes are important cultivated plants, including soybeans, beans, peas, faba beans, chickpeas, peanuts, lentils, alfalfa, various clovers, broad beans, carob, and licorice.

[0047] Preferably, the vegetable proteins, preferably legume proteins, are pea proteins, field bean proteins, or a mixture of these.

[0048] The term "pea" is here considered in its broadest sense and includes in particular all varieties of "smooth pea" and "wrinkled pea", and all mutant varieties of "smooth pea" and "wrinkled pea", regardless of the uses for which said varieties are generally intended (human food, animal nutrition and / or other uses).

[0049] The term "pea" in the present application includes pea varieties belonging to the genus Pisum and more particularly to the species sativum and aestivum. Said mutant varieties are in particular those called "r mutants", "rb mutants", "rug 3 mutants", "rug 4 mutants", "rug 5 mutants" and "lam mutants" as described in the article by CL HEYDLEY et al. entitled "Developing novel pea starches" Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0050] The term "fava bean" refers to the group of annual plants of the species Vicia faba, belonging to the group of legumes of the family Fabaceae, subfamily Faboideae, tribe Fabeae. A distinction is made between Minor and Major varieties. In the present invention, both wild varieties and those obtained by genetic engineering or varietal selection are excellent sources.

[0051] While legume proteins, particularly those from peas or fava beans, are particularly suitable for implementing the invention, it is nevertheless possible to achieve this with other sources of plant proteins such as oat, mung bean, lupin, potato, corn or chickpea proteins. Those skilled in the art will be able to make any necessary adaptations. / By lupin, we mean means for the purposes of this application the varieties lupine (Lupinus albus L.), blue lupine (Lupinus angustifolius L.) and yellow lupine (Lupinus luteus L.)

[0052] Preferably, the vegetable protein, preferably legume, of the composition is selected from pea or field bean. Even more preferably, the vegetable protein of the composition is derived from pea.

[0053] Preferably, the vegetable protein, preferably legume protein, of the composition is predominantly a globulin. By predominantly, we mean from 80% to 100% by mass of all the proteins present in the composition. Even more preferably, from 85% to 100%. Even more preferably from 90% to 100%.

[0054] To clarify, the globulin content of the pea protein may be 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99% or 100% by mass relative to the total mass of proteins present in the composition, as well as all the ranges that can be achieved with these values ​​as lower and upper limits.

[0055] These majority globulin contents are explained by the use of the wet process according to the invention. Indeed, by using a dry process, the albumins and globulins will be recovered in the so-called light fraction and the albumin / globulin ratio preserved. The person skilled in the art will be able to easily qualify and / or quantify this majority globulin content by carrying out, for example, electrophoresis.

[0056] Preferably, the plant fibers contained in the present application are derived from peas.

[0057] The term "plant fibers" means any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from plant sources. The term "legume fibers" means any composition comprising polysaccharides that are poorly or indigestible by the human digestive system, extracted from legumes. Such fibers are extracted by any method well known to those skilled in the art.

[0058] To establish the quantity of fibers, the AOAC 985.29 protocol will be used (AOAC: “Association Of Official Analytical Chemists”).

[0059] Preferably, the plant fibers are legume fibers, even more preferably pea or field bean fibers depending on the plant material selected and used in the process. The fibers therefore come from the same legume, although other fibers from other plants, preferably legumes, may be added exceptionally.

[0060] Preferably, the protein composition according to the present application comprises plant fibers containing from 40% to 60% by mass of polymers composed of cellulose, hemicellulose and pectin relative to the total mass of said plant fibers, preferably from 45% to 55%, as well as from 25% to 45% of pea starch, preferably from 30% to 40% by mass relative to the total mass of said plant fibers.

[0061] Preferably, the protein composition according to the present application comprises a legume fiber containing from 40% to 60% by mass of polymers composed of cellulose, hemicellulose and pectin relative to the total mass of said legume fiber, preferably from 45% to 55%, as well as from 25% to 45% of pea starch, preferably from 30% to 40%.

[0062] By fiber, it is important to understand for the purposes of the invention that this definition excludes soluble low molecular weight fibers. By "low molecular weight" we mean plant fibers with a molecular weight less than or equal to 1000 g / mol. In particular, the definition of fiber for the purposes of the present invention excludes galactooligosaccharides which will be explained in the following chapters of the description.

[0063] Preferably, the plant fiber will therefore be of high molecular weight. By "high molecular weight" we mean plant fibers with a molecular weight greater than 1000 g / mol. To be precise, by "plant fiber" we exclude plant fibers of low molecular weight such as raffinose, stachyose and verbascose.

[0064] Preferably, the protein composition according to the present application comprises a galactooligosaccharide content of 0% to 2% by mass relative to the total mass of said composition, preferably from 0.5% to 1.5%.

[0065] For the purposes of the present invention, the term "galactooligosaccharides" means oligomers formed from a number n of oses (monosaccharides) by alpha or beta glycosidic bond and naturally present in peas or field beans such as raffinose, stachyose or verbascose.

[0066] Any method well known to those skilled in the art for quantifying these galactooligosaccharides is suitable for the purposes of the present invention. Chromatographic methods will be preferred. Preferably, those skilled in the art will use the HPAEC-PAD amperometric assay method and in particular using the following Test B: The dosage is carried out by ion chromatography with amperometric detection (HPAEC-PAD), with calibration by internal calibration We use a PA1 Carbopac 4*50 mm Pre-Column ref Thermofisher 43096 and a Carbopac PA14*250 mm Column ref Thermofisher 35391 Eluents: - A: 0.1 M NaOH - B: NaOH 0.1 M + 0.5 M CH3COONa Internal standard: Panose (SIGMA P-2407) 60 mg in 100 ml of water. - Chromatographic analysis conditions: Injected volume: 5 pil Injector IT°: 15°C / Analysis time: 90min / Column temperature: 30°C / Sensitivity: 300nC or 5pA Prepare 2 calibration curves with: o Free sugars: Glucose + Sucrose ■ TO to T5 (5 mg to 10Omg) - QSP 50ml o Galactooligosaccharides: Raffinose + Stachyose + Verbsacose ■ T0 to T5 (5 mg to 30 mg) - QSP 25 ml Take 1 ml of control (from the 2 curves) + 1 ml of internal standard, qsp 20 ml of water. Samples: o Weigh x mg of sample, add 1 ml of internal standard and adjust to 20 ml of water. o Filter through GxF / GHP 0.45 pm ref 4559T.

[0067] In an alternative mode, the person skilled in the art may apply any chemical, biological or biochemical process in order to defructosylate the galactooligosaccharides and thus completely annihilate their antinutritional effect, for example by using a bacterial strain or an invertase.

[0068] The invention is characterized by the presence of proteins, vegetable fibers excluding galactooligosaccharides and the minimal content or even the absence of starch as well as other compounds such as ash.

[0069] Indeed, as presented in the introductory part, there are three main processes for generating a plant protein composition.

[0070] The first involves a so-called dry extraction process. The process involves grinding seeds and then subjecting the resulting flour to classification using a turbo separator. The final result is a protein-enriched fraction and a starch-enriched fraction.

[0071] In this first way and as will be exemplified further in the example section, the concentrates obtained are characterized by a lower protein content (from 40% to 65% by mass compared to the mass of said concentrate), with the presence of galactooligosaccharides (antinutritional factors).

[0072] The second involves a so-called wet extraction process involving the isoelectric precipitation of proteins. The final result is a fraction that is certainly richer in proteins but completely devoid of plant fibers.

[0073] The third is a so-called wet extraction process, which involves recovering proteins by ultrafiltration. The result is a fraction that is certainly rich in proteins but also devoid of plant fibers.

[0074] It is to the applicant's credit that he succeeded in obtaining a composition according to the invention rich in proteins and plant fibers with the exception of galactooligosaccharides.

[0075] Preferably, the protein composition according to the present application comprises an ash content of 0.1% to 6% by mass relative to the mass of said composition, preferably from 1% to 5%, even more preferably from 2% to 5%.

[0076] For the purposes of the present invention, the term "ash" means the residue from the incineration of organic matter contained in a foodstuff, so as to assess the content of strictly mineral matter.

[0077] The person skilled in the art will use any method well known to them which allows this measurement.

[0078] Preferably, it will use Test C described below: In a previously dried basket, weighed to the nearest 0.001 g, introduce a 1 g mO test sample, weighed to the nearest 0.001 g. - Heat the basket and its contents on a Schott CK 111 type hotplate (control knob set to 12) until the test sample is completely carbonized, that is to say that the product is completely black and the carbonization fumes are stopped. Then place the basket in the oven set to 550°C plus or minus 20°C until the carbon residue disappears. Place the basket and residue in the desiccator, allow to cool to room temperature, and weigh the weight m1 to the nearest 0.001 g. The residue on calcination, expressed as a percentage by mass, obtained from the sample as is, is given by the formula:

[0079] Preferably, the protein composition according to the present application has a solubility in water measured at pH 7.0 and 20°C + / - 2°C varying from 10% to 60%, preferably from 20% to 50%, the percentage being expressed in grams of dry matter soluble in water per 100g of dry matter.

[0080] Preferably, the protein composition according to the present application has a solubility according to Test A varying from 10% to 60%, preferably from 20% to 50%.

[0081] Solubility is determined according to the method of Test A described below: In a 400 ml beaker, introduce 150 g of distilled water at a temperature of 20°C + / - 2°C, mix with a magnetic bar and add precisely 5 g of the sample to be tested. - Adjust or not the pH to the desired value with NaOH or HCl 0.1 N (pH 7). - Complete the water content to 200 g. Mix for 30 minutes at 1000 rpm and centrifuge for 15 minutes at 3000 g- - Collect 25 g of the supernatant. Place in a previously dried and tared crystallizer. Place in an oven at 103°C + / - 2°C for 1 hour. Then place in a desiccator (with desiccant) to cool to room temperature and weigh. The soluble solids content, expressed in % by weight, is given by the following formula: P1 XP Or : P = weight, in g, of the sample = 5 g m1 = weight, in g, of the crystallizer after drying m2 = weight, in g, of the empty crystallizer P1 = weight, in g, of the collected sample = 25 g

[0082] Preferably, the protein composition according to the present application has a denaturation enthalpy of less than 0.2 J / g, preferably less than 0.1 J / g, even more preferably zero.

[0083] The denaturation enthalpy of a protein is the area under the DSC (differential scanning calorimetry) peak normalized by the concentration and is expressed in calories (or Joules) per gram of product, more preferably per gram of protein.

[0084] The denaturation enthalpy of the denatured faba bean protein (denoted AH or Delta H) can be determined by calorimetry, in particular by differential scanning calorimetry (DSC) according to methods known to those skilled in the art. For example, the enthalpy can be determined by DSC calorimetry by heating at 10°C / minute from 5 to 120°C a suspension of the faba bean protein extract at 20% dry matter.

[0085] According to one method, the protein extract is dissolved in water at 20% + / - 2% dry matter, the pH being optionally adjusted to 7 by adding 0.1 N NaOH or 0.1 N HCl. The solution is stirred for 2 hours at 350 rpm at room temperature. A sample of 10-15 mg of this solution is taken in a hermetic crucible then sealed and the enthalpy is determined by calorimetry and from this weight of solution is deduced, using the mass concentration of the solution as well as the protein content N6.25 in the protein extract.

[0086] DSC calorimeters can be, for example, the Q20 (TA, instruments), DSC 8000 (Perkin Elmer) and DSC (Mettler) models. The analysis is carried out from 5°C to 120°C at a heating rate of 10°C / minute. The person skilled in the art can easily quantify the enthalpy from the thermogram by integrating the endothermic peak, generally using the calorimeter control software. The start of denaturation is expressed by the Tonset (°C) and the end by Tendset (°C). The critical denaturation temperature Tpeak (°C) is determined at the top of the peak.

[0087] Preferably, the plant proteins and plant fibers are derived from the same plant source, preferably from a single legume excluding soybeans, preferably from peas or field beans. Even more preferably, the plant proteins and plant fibers are derived from the same seeds.

[0088] To clarify this point, plant proteins and plant fibers are extracted using the same extraction process. They are never separated and then remixed.

[0089] Preferably, the protein composition according to the first subject of the invention consists of a mixture of 60% to 79% by mass, preferably 65% ​​to 75%, of vegetable protein, preferably legume, preferably pea, relative to the mass of said protein composition and 5% to 19% by mass of vegetable fibers, preferably legume, preferably pea, preferentially 8% to 15%, relative to the mass of said protein composition.

[0090] Another subject matter according to the present application relates to a method for manufacturing a composition of vegetable proteins, preferably of legumes, preferably of peas or of field beans, comprising the following steps: 1. Preparation of an aqueous suspension of plant seeds, preferably legumes, preferably peas or field beans, by adding said ground seeds to an aqueous solution; 2. Removal of 1% to 100%, preferably 50% to 100%, even more preferably of the entire fraction composed of starch present in the suspension obtained after step 1; 3. Treatment of the residual soluble fraction obtained after step 2 and consisting of the mixture of proteins, internal fibers and soluble compounds on centrifugal decanters so as to obtain a supernatant titrating by mass relative to the mass of said supernatant from 49% to 60%, preferably from 53% to 57% in proteins. 4. Separation in the supernatant obtained after step 3 of a fraction consisting of proteins and plant fibers 5. Optionally, drying of the fraction obtained during step 4

[0091] Preferably, the method produces a composition of vegetable proteins, preferably of legumes, preferably of peas or field beans comprising from 60% to 79%, preferably from 65% to 75% by mass relative to the mass of said protein composition, of vegetable protein, preferably of legume, and from 5% to 19% of vegetable fibers, preferably from 8% to 15% by mass relative to the mass of said protein composition.

[0092] Preferably, the aqueous suspension of plant seeds prepared during step 1 comprises proteins, starch, plant fibers and soluble compounds.

[0093] Preferably, the plant seeds, preferably legumes, preferably peas or field beans, are introduced in the form of flour previously ground into the aqueous solution in step 1.

[0094] Alternatively, the plant seeds, preferably legumes, preferably peas or field beans, are introduced in the form of whole legume seeds into the aqueous solution in step 1 of the process. This step in this case comprises a step of wet grinding of the aqueous composition formed between the seeds and the aqueous solution in order to obtain the aqueous suspension of ground plant seeds, preferably legumes, even more preferably peas or field beans. The wet grinding step can be effectively preceded by a blanching treatment (heating in the presence of water) or toasting (dry heating).

[0095] Preferably, the removal of starch carried out in step 2 is carried out by passing it through a hydrocyclone or a battery of hydrocyclones.

[0096] A "hydrocyclone" is any device that uses centrifugal force to separate particles heavier than water. A "hydrocyclone" works by using centrifugal force to separate solid particles from a liquid or two fluids of different densities.

[0097] To do this, the fluid is introduced into a circular chamber shaped like an inverted cone. The resulting rotational motion drives the heavier particles toward the outer walls, where they are collected and removed. The lighter particles, on the other hand, rise toward the center of the cone and exit through another opening.

[0098] The description of a hydrocyclone and their implementation in plant protein production is well documented in the state of the art, for example in patents EP443692 or EP517965 for use in starch production or in patent EP1400537, which the Applicant company owns, for use in producing a pea protein.

[0099] The Applicant company thus noted in patent EP1400537 that choosing this separation operation with hydrocyclones according to a configuration implemented in a potato starch factory makes it possible to easily separate two fractions: starch on the one hand, and solubles, fibers and proteins on the other.

[0100] Alternatively, the removal of starch carried out in step 2 is achieved by hydrolysis of the starch and extraction of the saccharides resulting from the hydrolysis.

[0101] In this method, the starch remains in solution with the proteins and is therefore not physically separated. The person skilled in the art will apply general knowledge of biochemistry and in particular of starch, by carrying out liquefaction and / or saccharification. These well-known steps are implemented using chemical (acid and / or bases) and / or enzymatic (amylases, amyloglucosidase) reagents. After hydrolysis, the polysaccharides will be removed during the following process steps.

[0102] The percentage of starch removal achieved during this step 2 could therefore be 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 51%, 52%, 53%, 54%, 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, 80%, 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, as well as all the sub-ranges produced with these values ​​as limits, this percentage being expressed in mass.

[0103] In particular, the percentage of starch removal achieved during this step 2 will be from 50% to 100% by mass, preferably from 60% to 100%, preferably from 70% to 100%, preferably from 80% to 100%, preferably from 90% to 100%, preferably 100%.

[0104] Step 3 consists of treating the residual soluble fraction consisting of the mixture of proteins, plant fibers and soluble compounds on centrifugal decanters so as to obtain a supernatant titrating from 49% to 60% by mass relative to the mass of said supernatant, preferably from 53% to 57% in proteins.

[0105] To clarify this step, the protein titer of the supernatant could be 49%; 49.5%; 50%; 50.5%; 51%; 51.5%; 52%; 52.5%; 53%; 53.5%; 54%; 54.5%; 55%; 55.5%; 56%; 56.5%; 57%; 57.5%; 58%; 58.5%; 59%; 59.5%; 60% as well as all possible ranges with these values ​​as limits, this percentage being expressed in mass.

[0106] Depending on the quality of the result obtained, the person skilled in the art can continuously adapt these values ​​during the centrifugation operation in order to achieve the objective.

[0107] For the purposes of the present invention, the term "soluble compounds" means all the compounds present in the residual aqueous fraction after extraction of starch, plant fibers (also called internal fibers or pulps) and globulin-type proteins from legume seeds by a so-called "wet" fractionation process. Such a process is, for example, the process described by the applicant in patent application EP1400537 incorporated herein by reference. This process makes it possible to obtain water-soluble pea fractions and pea pulps (see paragraphs 105 and 106). It can be modified by adding, for example, a soaking or toasting step (dry heating of the grains).This residual water-soluble fraction of legume obtained after step 2 of the process according to the invention is mainly composed of proteins soluble at acid pH, mainly belonging to the group of albumins as well as the various water-soluble compounds such as sugars including GOS and salts. The residual soluble fraction of legume can also undergo a heat treatment allowing the elimination of antinutritional factors such as anti-trypsin factors.

[0108] For the purposes of the invention, the term "decanter centrifuges" refers to separating machines that use centrifugal force. They are equipped with a screw whose bowl rotates on a horizontal axis. Decanter centrifuges may also be referred to as "solid bowl screw centrifuges".

[0109] A decanter is traditionally made up of a bowl and an extraction screw.

[0110] In a decanter, the separation of solid particles from the liquid phase is carried out using centrifugal force. A rotating bowl is set in rotation, generating a greater centrifugal force. As a result, the product feeding the decanter will be displaced towards the walls of the bowl, forming a liquid ring. The solid particles present in this ring, having a higher density, will be pushed towards the outer part of the bowl by this centrifugal force.

[0111] The auger rotates with a low differential speed relative to the bowl. This will collect the solid particles moved towards the terminal end of the bowl. The differential speed determines the retention time of the solid particles in the decanter bowl, this time being decisive for the efficiency of the separation.

[0112] In order to adjust the quantity of protein leaving the decanter, the person skilled in the art can typically adjust various well-known parameters, including the speed of the bowl, the relative speed of the extraction screw and the depth of the liquid ring.

[0113] For example, if the protein content is too low, then the skilled person can speed up the bowl, speed up the screw speed, or increase the size of the liquid ring. Conversely, if the protein content is too high, then the skilled person can slow down the bowl, slow down the screw speed, or decrease the size of the liquid ring.

[0114] Other technologies than decanter centrifuges can be used, such as hydrocyclones, plate separators or lamellar decanters.

[0115] Preferably, the centrifugal decanters are configured to generate a centrifugal force of between 400g and 1100g, preferably between 450g and 950g, preferably between 500g and 900g, preferably between 550g and 850g.

[0116] The centrifugal force is conventionally obtained by using parameters well known to the person skilled in the art, such as, for example, the speed of the bowl, the relative speed of the extraction screw and the depth of the liquid ring. The value of the centrifugal force expressed in g is sufficient for the person skilled in the art to reproduce the teaching of this application: the various settings mentioned above may vary depending on the products and materials used.

[0117] In this application, the term "centrifugal force" means the physical force that tends to move a body away from the center of curvature of its trajectory when said body is in circular motion. An example is the sensation of ejection experienced by a passenger in a vehicle making a turn. Synonyms for "centrifugal acceleration" well known to those skilled in the art are "gravitational force", "centrifugal force", "gravitational acceleration".

[0118] Centrifugal force is a kinematic quantity, whose SI unit is the meter per second squared, (m / s2), but the use of the number "g" is commonly used in the field.

[0119] In this application, the term "g" means the unit of acceleration corresponding to the acceleration of gravity at the surface of the Earth. Its conventional value, defined by the Third General Conference on Weights and Measures of 1901, is 9.806 65 m / s 2 .

[0120] The centrifugal force generated by the centrifugal decanters can therefore be 400g, 425g, 450g, 475g, 500g, 525g, 550g, 575g, 600g, 625g, 650g, 675g, 700g, 725g, 750g, 775g, 800g, 825g, 850g, 875g, 900g, 925g, 950g, 975g, 1000g, 1100g as well as all the ranges that can be obtained by using two of these values ​​as lower and upper limits.

[0121] Preferably, the separation of a fraction consisting of proteins and plant fibers provided for in step 4 is carried out by precipitation at isoelectric pH of the proteins followed by centrifugal separation of the floc thus obtained. Even more preferably, the step of precipitation at isoelectric pH of the proteins is associated with a step of heating at a temperature of 40°C to 100°C, preferably of 50°C to 90°C, even more preferably of 60°C to 80°C.

[0122] It is advantageously chosen to carry out thermal flocculation of the proteins, by adjusting the protein-rich fraction to a pH value corresponding to the isoelectric point (pl) of said proteins, i.e. to a pH value of the order of 4.5 for pea globulins.

[0123] The said proteins can then be flocculated at a temperature preferably of 40 to 70°C for a preferential duration of 10 to 30 minutes.

[0124] This flocculation time / temperature diagram thus makes it possible to obtain a protein recovery yield of 65 to 85% by mass of extracted proteins / total proteins. The person skilled in the art will be able to adapt pH, time and temperature to optimize this separation according to the botanical origin of the proteins.

[0125] Preferably, the precipitation step at the isoelectric pH of the proteins is carried out by adjusting the pH between 4 and 6, preferably 5, followed by heating to a temperature between 50°C + At 2°C and 60°C + At 2°C, preferably 55°C + At 2°C.

[0126] The contact time ranges from 10 min to 30 min, preferably from 15 min to 25 min, even more preferably 20 min. The aim here is to separate the plant proteins, preferably pea proteins, of interest from the other constituents of the supernatant from step 3). It is essential to carefully control the time / temperature scale.

[0127] Preferably, the heating is carried out by indirect injection of steam, for example in a double jacket equipping a stirred tank.

[0128] The next step is to recover the coagulated protein floc by centrifugation. This separates the solid fractions, which have concentrated the proteins, from the liquid fractions, which have concentrated the sugars and salts.

[0129] Alternatively, the separation of a fraction consisting of proteins and plant fibers provided for in step 4 is carried out by filtration.

[0130] The filtration process is preferably an ultrafiltration step of the soluble fraction allowing protein enrichment and the elimination of a permeate in order to generate a protein-enriched retentate.

[0131] Ultrafiltration refers to a membrane separation method, distinguished from microfiltration or nanofiltration by the size of the particles in suspension or solution that can pass through. For ultrafiltration, this size is 1 to 100 nanometers (nm).

[0132] Preferably, the ultrafiltration is carried out with a selected cut-off threshold of 5 KDa to 10 KDa (KDa meaning Kilodaltons). The cut-off thresholds may therefore be 5 KDa, 6 KDa, 7 KDa, 8 KDa, 9 KDa and 10 KDa, as well as all the ranges formed by these values.

[0133] Preferably, the filtration temperature is from 45°C to 60°C. The filtration temperature may therefore be 45°C, 46°C, 47°C, 48°C, 49°C, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C or 60°C, as well as all the ranges formed by these values.

[0134] Preferably, the transmembrane pressure will be between 1 and 5 bars, preferably between 2 and 4 bars. The transmembrane pressure values ​​may be 1 bar, 2 bars, 3 bars or 4 bars. The transmembrane pressure is a parameter well known to those skilled in the art which consists of the pressure difference on either side of the ultrafiltration membrane.

[0135] Preferably, the ultrafiltration is carried out in a tangential filtration module.

[0136] Even more preferably, the ultrafiltration is followed by a diafiltration step. Diafiltration consists of the sequence of successive steps of concentration of the ultrafiltration retentate and addition of water aimed at increasing the purity of the retentate. Preferably, the diafiltration will be carried out in order to achieve at least a protein richness of 70% by mass relative to the mass of the retentate.

[0137] Step 4 may then include a step 4a of adjusting the pH of the protein floc or ultrafiltration retentate obtained to a pH ranging from 6 to 7.5, generally from 6.5 to 7.5. This step may be carried out by adding an inorganic or organic base, for example by adding sodium hydroxide. The pH is generally raised by adding a basic aqueous solution.

[0138] Preferably, step 4 may then comprise a step 4 ter of additional heat treatment of the protein floc or ultrafiltration retentate obtained. The temperature and time conditions may vary widely in this step, for example ranging from 70 to 140°C and lasting from 0.1 seconds to several minutes. According to a first variant of this additional heat treatment step, the temperature ranges from 70 to 90°C and its duration ranges from 0.1 seconds to 30 minutes. According to a second variant of this additional heat treatment step, the temperature ranges from 90 to 110°C and its duration ranges from 0.1 seconds to 5 minutes. According to another variant, this additional heat treatment step is carried out at a temperature ranging from 110 to 140°C for a time ranging from 0.1 to 30 seconds, preferably from 0.2 to 15 seconds, for example from 0.3 to 10 seconds. This step may have the objective of functionalizing and / or sanitizing the vegetable protein, preferably from a legume, even more preferably from a pea or a field bean. To carry out this additional heat treatment step, the vegetable protein, preferably from a legume, even more preferably from a pea or a field bean, may be in the form of an aqueous dispersion, preferably having a dry matter ranging from 10 to 25% by mass relative to the mass of the aqueous dispersion, for example from 15 to 20%.Advantageously, the method of the invention comprises, following the additional heat treatment step, a cooling step f1) of the vegetable protein, preferably legume, even more preferably pea or fava bean. According to a preferred variant, this cooling step is obtained by rapid cooling ("flash-cooling"). At the end of this step, the temperature can range from 60 to 100°C, for example from 70 to 90°C. In the same way, this rapid cooling step ("flash-cooling") is carried out by applying a vacuum to the aqueous dispersion of vegetable protein, preferably legume, even more preferably pea or fava bean, the vacuum applied being determined according to the cooling temperature chosen.

[0139] According to a variant of the method, step 4 comprises a step 4 quater of shearing the protein of the protein floc or of the ultrafiltration retentate obtained for example by passing the aqueous dispersion of proteins through a high pressure pump. As an example of a high pressure pump, it is possible to cite the high pressure pumps marketed by the company Silverson, also called high shear mixers, for example those of the UHS range. Preferably, the shearing step is carried out by a high pressure pump.

[0140] The shearing step can take place before or after the heat treatment and / or pH raising steps.

[0141] According to another variant, step 4 alternatively comprises a step 4 quinquies of homogenization of the protein floc or the ultrafiltration retentate obtained.

[0142] To carry out this homogenization step, it is possible to use any type of homogenizer. According to the invention, it is understood to mean equipment comprising a high-pressure pump and a homogenization head in which the equipment is designed so that the product to be homogenized passes under pressure through this head. homogenization. A homogenization head consists of a reduced orifice generally comprising a seat, a valve and a shock ring. The passage of the aqueous dispersion of vegetable protein, preferably legume, even more preferably pea or fava bean, through the homogenizer can thus allow the homogenization of the vegetable protein, preferably legume, even more preferably pea or fava bean. The homogenization can be low pressure homogenization, high pressure homogenization or even ultra high pressure homogenization. The homogenization pressure can vary widely and range, depending on the homogenization technique used, from 1 to 1000 bar, for example from 20 to 800 bar. According to a variant, the homogenization pressure ranges from 20 to 200 bar, for example from 50 to 150 bar. According to another variant, the homogenization pressure ranges from 200 to 800 bar, for example from 300 to 800 bar.In one variant, the homogenization is single-effect homogenization. In another variant, the homogenization is multiple-effect homogenization, for example, double-effect homogenization. The homogenizers that can be used are marketed, for example, by GEA or Tetra Pak.

[0143] The homogenization step can take place before or after the heat treatment and / or pH raising steps.

[0144] The method according to the invention may also optionally comprise a step 5) of drying the protein floc or the ultrafiltration retentate obtained.

[0145] Generally, this drying step is carried out so as to achieve a dry matter content greater than 80% by mass, preferably greater than 90%, most preferably greater than 94% by weight of dry matter relative to the weight of the vegetable protein, preferably legume, even more preferably pea or fava bean. Any technique well known to those skilled in the art is used for this purpose, such as freeze-drying, flash drying or drum drying, or even atomization. The process may also include a grinding or micronization step. Atomization is the preferred technology, in particular multiple-effect atomization. The vegetable protein, preferably legume, even more preferably pea or fava bean, may be in the form of a powder having a particle size d50, which may vary widely, for example from 10 to 500 μm, generally from 50 to 150 μm.

[0146] By "D50" is meant in the present invention the particle size measured in micrometers separating into two populations in number containing respectively 50% and 50% in number of the total particles of the protein composition.

[0147] To perform this d50 measurement, a laser granulometer is preferably used, even more preferably the Mastersizer 2000 from Malvern. The parameters used are as follows: Use in liquid form, dispersion in ethyl alcohol; Refractive index: 1.52; Absorption index: 0.1; no use of ultrasound.

[0148] The steps of the process can be carried out in this precise order but, depending on the needs of the person skilled in the art, other optional steps can be implemented, such as a pH adjustment.

[0149] Another subject of the present application also relates to the use of said composition of vegetable proteins, preferably of legumes, even more preferably of peas or field beans, or the composition obtained by the process according to the invention, for the manufacture of food products or drinks, in particular vegetable alternatives to milk, animal meat or fish.

[0150] Generally, the plant protein composition of the invention may be used in food and beverage products which may include it in an amount of up to 100% by weight relative to the total dry weight of the food or beverage, for example in an amount of from about 1% by weight to about 80% by weight relative to the total dry weight of the food or beverage. All intermediate values ​​(i.e. 2%, 3%, 4%... 77%, 78%, 79% by weight relative to the total weight of the food or beverage) may be used, as may all intermediate ranges based on these amounts. These food and beverage products may be suitable for vegetarian or vegan populations.

[0151] A particularly interesting use of the vegetable protein composition of the invention concerns its use in beverages which have a more pleasant taste than those obtained from other commercial pea proteins. The vegetable protein composition of the invention can advantageously be used for the manufacture of beverages, in particular milk alternatives, or in other words milk substitutes.

[0152] In the beverages that may contain the plant protein composition of the invention, the protein content may vary widely and may also be a high protein drink. The protein amount may range, for example, from 1 to 12% by dry mass relative to the total dry mass of the beverage, in particular from 3 to 10% relative to the total mass of the beverage. The beverages may be of any type and include plant-based alternatives to milk or milk substitutes, including barista-type milks or coffee creamers. They may also be other ready-to-drink beverages, acidic or not, such as carbonated beverages (including, but not limited to, carbonated soft drinks), non-carbonated beverages (including, but not limited to, carbonated soft drinks), and non-carbonated beverages. limit, non-carbonated "soft drinks" such as flavored waters, fruit juices and sweetened or unsweetened tea or coffee-based drinks), alcoholic drinks such as beers or hard liquors, smoothies, drink concentrates (including, but not limited to, liquid concentrates and syrups as well as non-liquid "concentrates", such as freeze-dried and / or powdered preparations or "powder mixes"). Note that in drinks, flavorings or masking agents are generally used to reduce the pea or faba bean flavor note or the bitter aftertaste of the protein or to flavor the drink.

[0153] Food products that may be covered by the introduction of the plant protein composition of the invention include bakery products such as bread products (including, but not limited to, leavened and unleavened breads, sandwich breads, yeast breads and yeast-free breads such as soda breads), breads comprising all types of wheat flour, breads comprising all types of flour other than wheat flour (such as potato, rice, barley, spelt and rye flours), gluten-free breads; mixes for the preparation of said bread products; sweet bakery products (including, but not limited to, rolls, cakes, pies, pastries, waffles, crepes, muffins, pancakes, and cookies); mixes for the preparation of said sweet bakery products;pie fillings and other sweet fillings (including, but not limited to, fruit pie fillings and nut pie fillings such as pecan pie fillings, as well as fillings for cookies, cakes, pastries, confectionery products and the like, such as cream fillings); snack bars (including, but not limited to, energy, cereal, nut, and / or fruit bars).;

[0154] It can also be gelled desserts such as puddings or custards and puddings. Another type of dessert can also be frozen desserts (including, but not limited to, frozen dairy desserts such as ice cream - including regular ice cream, soft-serve ice cream, and all other types of ice cream - and frozen non-dairy desserts such as non-dairy ice cream, sorbet, and others).

[0155] Other products conventionally prepared from animal milk may also comprise the vegetable protein composition of the invention to form substitutes. These may be acidified products and / or fermented with ferments, for example lactic, vegan or mesophilic ferments. These may be yogurts (including, but not limited to, full-fat, reduced-fat and fat-free yogurts, which yogurts may be free of milk proteins and lactose-free). The term "yogurts" also includes fromage frais and petits suisses. These may also be Cheese substitutes such as spreadable cheeses, processed cheeses, cooked and uncooked pressed cheeses, soft cheeses, spun cheeses, blue cheeses; these may include Emmental, string cheese, ricotta, provolone, Parmesan, Munster, mozzarella, Monterey Jack, Manchego, blue cheese, Fontina, feta, Edam, Double Gloucester, Camembert, Cheddar, Brie, Asiago and Havarti. These may also include other products such as vegetable butters or crème fraîche.

[0156] Other products that may include the vegetable protein composition of the invention are also sauces such as salad dressings or mayonnaise or ketchup based sauces or syrups.

[0157] Also, the plant protein compositions of the invention may be incorporated into confectionery products (including, but not limited to, gummies, soft candies, hard candies, chocolates, caramels, and gums); sweetened and unsweetened breakfast cereals (including, but not limited to, extruded cereals, flaked cereals, and puffed cereals); and cereal coating compositions for preparing breakfast cereals. They may also be sweetened spreads (including, but not limited to, jellies, jams, nut butters such as peanut butter, spreads, and other spreadable products).

[0158] The plant protein compositions of the invention may also be used as a carrier or encapsulation of flavoring. Other types of foods and beverages not mentioned herein but which conventionally comprise one or more proteins and may also be contemplated within the scope of the present invention. In particular, animal foods (such as pet foods) are explicitly contemplated.

[0159] The vegetable protein composition according to the invention can also be used, optionally after texturizing, in meat substitutes such as emulsified sausages or hamburgers, or fish or seafood substitutes. It can also be used in egg replacement formulations or for the manufacture of protein products such as tofu or tempeh. Textured proteins generally mean proteins textured by extrusion, i.e. in particular dry extrusion ("dry extrusion" or "Textured Vegetable Protein"), wet extrusion ("high moisture extrusion"). The extruders can be single-screw, twin-screw or multiple-screw extruders. In the case of twin-screw extrusion, the extrusion can be co-rotating or counter-rotating. Examples of multiple-screw extrusion include the planetary extruder ("planetary extruder") or the ring ("ring-extruder"). It is also possible to cite other more specific technologies such as "shear cell" technology, microextrusion or even 3D printing.

[0160] Food or beverage products may be used in particular in specialized nutrition, for example for specific populations, e.g., babies or infants, children, adolescents, adults, the elderly, athletes, people suffering from a disease. These may be meal replacement nutritional formulas, complete nutritional drinks, for example for weight management or in clinical nutrition (e.g., tube feeding or enteral nutrition).

[0161] The plant protein composition according to the invention can be used as the sole source of protein, but can also be used in combination with other additional proteins, plant or animal. These additional proteins can be hydrolyzed or non-hydrolyzed. Generally, these additional proteins are in the form of concentrates or isolates. Concentrates are distinguished from isolates according to their protein content: concentrates whose protein contents are generally 50% to 65% by mass relative to the mass of the concentrate and isolates whose protein contents are greater than 80% by mass relative to the mass of the isolate, respectively.The term "plant protein" refers to all proteins derived from cereals, oilseed plants, legumes and tuberous plants, as well as all proteins derived from algae and microalgae or fungi, used alone or in a mixture, chosen from the same family or from different families. By "legume", we generally mean the family of dicotyledonous plants of the order Fabales. Several legumes are important cultivated plants among which soybeans, beans in particular mung beans, chickpeas, fava beans, peanuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, licorice and lupin. The additional legume protein can be chosen from these legumes or be a pea or fava bean protein other than that of the invention.In this application, the term "cereals" refers to cultivated plants of the grass family producing edible grains, for example wheat, oats, rye, barley, corn, sorghum or rice. Tubers may be carrots, cassava, konjac, potatoes, Jerusalem artichokes, sweet potatoes. Oilseed plants are generally plants producing seeds from which oil is extracted. Oilseed plants may be chosen from sunflower, rapeseed, peanut, sesame, squash or flax. Animal proteins may be, for example, egg or milk proteins, such as whey proteins, casein or caseinates. The composition. The pea or field bean protein of the invention can thus be used in association with one or more of these proteins or amino acids in order to improve the nutritional properties of the final product, for example to improve the PDCAAS (Protein Digestibility Corrected Amnio Acid Score) of the protein or to provide other functionalities.

[0162] The plant protein composition according to the invention can also be used for the manufacture of pharmaceutical products or in fermentation, for example for the production of fungal metabolites or metabolites by cell culture.

[0163] The invention and its advantages will now be illustrated in the embodiments detailed in the examples section below. It is specified that these examples are not limiting of the present invention. Examples

[0164] Example 1: Protein composition of the prior art obtained by a conventional wet process (example according to the prior art)

[0165] 300 kg of pea flour with 87% dry matter are suspended in water at the final concentration expressed by mass of 25%, at a pH of 6.5. The flour suspension thus obtained is then introduced into a battery of hydrocyclones leading to the production of a heavy phase consisting of starch and a light phase which corresponds to the mixture of proteins, internal and soluble fibers. The fibers are then separated on WESTFALIA type decanter centrifuges by controlling the latter in order to separate as much as possible the insoluble internal fibers and the soluble proteins. This control is carried out according to the general knowledge of the person skilled in the art. The light phase at the outlet of the decanter centrifuge therefore contains a mixture of proteins and solubles with an undetectable fiber content close to zero, while the heavy phase contains all the pea fibers and the starch.Protein flocculation is carried out at their isoelectric point by adjusting the light phase at the outlet of the decanter centrifuge to a pH of 4.5 and heating to 60°C by passing through a nozzle. The proteins thus flocculated are left for 10 minutes in a maturation tank. The solubles / proteins are then separated on a decanter centrifuge. The heavy phase, or "floc", with a dry matter of 35% by mass is diluted to 10% by mass by adding water. The pH of the floc of 4.5 is rectified to a value of 7.5 by adding sodium hydroxide. Finally, atomization is carried out on a single-effect tower with a compressed air nozzle to dry the product, under the following conditions: - drying air temperature: 150°C - vapor temperature: 85°C - evaporation capacity: 20 l / h - pressure: 1 bar.

[0166] Example 2: Protein composition of the prior art obtained by dry method (example according to the prior art)

[0167] 100 kg of pea flour is finely ground on a grinder. Then, the flour was air-classified on a classifier. The classifier generates a light phase and a heavy phase whose compositions are described in Table 1 below: [Table 1]

[0168] Example 3: Protein composition obtained according to the invention - concomitant separation of starch and fibers (example according to the invention)

[0169] 977 kg of pea flour are mixed with 4164 kg of water using a CMX10 mixer from IKA ®. This mixture is then treated on a Flottweg ® Z3E decanter whose parameters are judiciously chosen by the person skilled in the art to achieve a protein richness on the supernatant around 53% by mass of proteins measured by rapid Dumas analysis according to the ISO / TS 16634-2:2009 method. This value being adjusted by action on the relative speed and / or the bowl speed and / or the depth of the liquid ring, the centrifugal force applied is 602g. The sediment composed of starch and a fiber fraction is then evacuated to be eliminated or recovered via another process. A fraction consisting of proteins and plant fibers is then separated from the supernatant obtained at the outlet of the decanter. To do this, the supernatant is then acidified to pH 5 with hydrochloric acid. Heat treatment at 70°C for 10s allows the globulins to thermoflocculate.A decantation step of this mixture on a Z3E decanter allows the sediment to be enriched in protein / fibers and to obtain a concentrate rich in water, ash and galactooligosaccharides. The sediment is then neutralized with soda to a pH between 6.5 and 7. The product is then heat treated on a HTST TetraPack unit according to a scale of 130°C in direct steam injection and between 70°C- 80°C in flash. The product is then atomized on a TGE multiple effect atomizer with a finished product humidity around 92%.

[0170] Example 3a: Protein composition obtained according to the invention - concomitant separation of starch and fibers (example according to the invention)

[0171] Example 3 is reproduced exactly but with a lower decanter speed generating a centrifugal force of 501 g, in order to achieve a protein supernatant with 51% protein by mass. The rest of the extraction is identical to test 3. The results on the finished product are compiled in Table 3: the protein content is 61.8% protein by mass / sec

[0172] Example 4: Protein composition obtained according to the invention - separation of starch then fibers (example according to the invention) 975 kg of pea flour are mixed with 3300 kg of water using an IKA ® CMX10 mixer. This mixture is then passed through a 12-stage Larsson ® hydrocyclone to remove the starch fraction and some of the fibers.

[0173] This mixture is then treated on a Flottweg ® Z3E decanter whose parameters are judiciously chosen by the person skilled in the art to achieve a protein richness on the supernatant around 56% by mass of proteins measured by rapid Dumas analysis. This value being adjusted by action on the relative speed and / or the bowl speed and / or the depth of the liquid ring, the centrifugal force applied is 791 g. The sediment composed of starch and a fiber fraction is then evacuated to be eliminated or recovered via another process. A fraction consisting of proteins and plant fibers is then separated from the supernatant obtained at the outlet of the decanter. To do this, the supernatant is then acidified to pH 5 with hydrochloric acid. A pasteurization treatment on a GEA unit, direct injection of steam at 70 °C allows the globulins to be thermoflocculated.A decantation step of this mixture on a Z3E decanter allows the sediment to be enriched in protein / fibers and to obtain a concentrate rich in water, ash and galactooligosaccharides. The sediment is then neutralized with soda to a pH between 6.5 and 7. The product is then heat treated on a HTST TetraPack unit according to a scale of 130°C in direct steam injection and between 70°C- 80°C in flash. The product is then atomized on a TGE multiple effect atomizer with a finished product humidity around 92%.

[0174] A photograph is taken using optical microscopy. The protocol is as follows: Hydration of 0.1 g of the product in 3 ml of water for 30 minutes, X10 and X20 microscope objectives. Use of white light and polarized light.

[0175] The photo is shown in Figure 1.

[0176] Example 5: Protein composition obtained according to the invention - separation of starch then fibers (example according to the invention) 975 kg of pea flour are mixed with 3300 kg of water using an IKA ® CMX10 mixer. This mixture is then passed through a 12-stage Larsson ® hydrocyclone to remove the starch fraction.

[0177] This mixture is then treated on a Flottweg ® Z3E decanter whose parameters are judiciously chosen by the person skilled in the art to achieve a protein richness on the supernatant around 59% by mass of proteins measured by rapid Dumas analysis. This value being adjusted by action on the relative speed and / or the bowl speed and / or the depth of the liquid ring, the centrifugal force applied is 1039g. The sediment composed of starch and a fiber fraction is then evacuated to be eliminated or recovered via another process. . A fraction consisting of proteins and plant fibers is then separated from the supernatant obtained at the outlet of the decanter. To do this, I The supernatant is then acidified to pH 5 with hydrochloric acid and 6% by mass of dry matter. A pasteurization treatment on a GEA unit, direct injection of steam at 70 °C allows the globulins to be thermoflocculated.A decantation step of this mixture on a Z3E decanter allows the sediment to be enriched in protein / fibers and to obtain a concentrate rich in water, ash and galactooligosaccharides. The sediment is then neutralized with soda to a pH between 6.5 and 7. The product is then heat treated on a HTST TetraPack unit according to a scale of 130°C in direct steam injection and between 70°C- 80°C in flash. The product is then atomized on a TGE multiple effect atomizer with a finished product humidity of around 92%.

[0178] Example 6: Protein composition obtained by mixing protein isolate and pea fibers obtained by wet processing (example outside the invention) 975 kg of pea flour are mixed with 3300 kg of water using an IKA ® CMX10 mixer. This mixture is then passed through a Larsson ® hydrocyclone to remove the starch fraction and some of the fibers. This mixture is then treated on a Flottweg ® Z3E decanter whose parameters are carefully chosen by those skilled in the art to achieve a protein richness in the supernatant above 60% by mass of proteins relative to the mass of the supernatant. The sediment composed of starch and a fiber fraction is then recovered, neutralized to pH 7, and diluted to 10% by mass of dry matter. This fiber-rich fraction is then decanted and set aside. The protein-rich supernatant is acidified to pH 5 with hydrochloric acid. A heat treatment at 70°C allows the globulins to thermoflocculate. Then a step of Decanting on a Z3E decanter enriches the sediment with protein and produces a vegetable protein isolate which is then neutralized with soda to a pH between 6.5 and 7. The reserved fiber fraction (prepared earlier) is then mixed in a mass to dry matter ratio of 88% protein and 12% fiber.

[0179] This fiber-enriched mixture is then heat-treated on a TetraPack HTST unit according to a 130°C scale in direct steam injection and between 70°C-80°C in flash. It is then separated into two parts, one of which is treated via double-effect homogenization at 400 bars. The products are then atomized on a TGE multiple-effect atomizer with a finished product humidity of around 92%. Only the product that has undergone homogenization atomizes; the one that has not undergone it quickly clogs the nozzles. It is therefore impossible to atomize it. [04-80 Example 7: Protein composition obtained by dry mixing Nutralys and I50M (example outside the invention)

[0181] Three batches of a pea protein composition in accordance with the invention are prepared in the following manner: Pea flour is prepared by grinding hulled forage peas on an ALPINE type hammer mill equipped with a 100 μm grid. 900 kg of flour at 87% dry matter by mass are then suspended using an IKA type mixing machine in water at a final concentration of 25% dry matter by mass, at a pH of 6.5. 3132 kg of flour suspension at 25% dry matter by mass (i.e. 783 kg of dry flour) are then introduced with 1500 kg of water into a 14-stage hydrocyclone battery, fed by the flour suspension at stage 5. This separation results in a light phase which corresponds to the output of stage 1. It is made up of the mixture of proteins, internal and soluble fibers. This light phase at the outlet of the hydrocyclones contains a mixture (426 kg dry in total): fibers (approximately 14.8% by weight, or 63 kg dry), proteins (approximately 42.8% by weight, or 182.4 kg dry) and solubles (approximately 42.4% by weight, or 180.6 kg dry).

[0182] The fibers are separated using Flottweg Z3 centrifugal decanters. The light phase at the outlet of the centrifuge decanter contains a mixture of proteins and solubles, while the heavy phase contains pea fibers. The heavy phase contains 315 kg of fine fibers and residual starch at 20% by mass of dry matter. It can be seen that almost all of the fibers are found in this fraction. As for the protein and soluble fraction, it contains 3426 kg of a mixture of solubles in solution and proteins (6% dry matter fraction). Protein flocculation is carried out at their isoelectric point by adjusting the light phase at the outlet of the decanter centrifuge to a pH of 4.5 and heating to 60°C by passing through a nozzle. The proteins thus flocculated are left for 10 minutes in the maturation tank. The solubles / proteins are then separated on a decanter centrifuge. The mixture obtained at the outlet of the maturation tank then feeds the decanter centrifuge at a flow rate of 1.5 m3 / h. The heavy phase, or "floc" of a dry matter of 35% by mass, is diluted to 10% by adding water. The pH of the floc of 5 is rectified to a value of 6.5 by adding soda. Finally, atomization is carried out on a multiple-effect nozzle tower in order to obtain a protein powder.

[0183] The 315 kg of the heavy fraction at the outlet of the Z3 decanter are stored in a tank to which 315 kg of water are added to bring them to 10% by mass of dry matter. This fraction is then passed through a Z3 decanter for washing purposes, the heavy fraction is composed of 113 kg of a mixture of fibers and starch close to 25% by mass of dry matter. The light phase is composed of 517 kg of protein juice.

[0184] The heavy phase is then dried on a flash dryer to obtain a fiber powder at 94% dry matter mass. The inlet temperature is 200°C and the outlet temperature is 70°C. When the protein and fiber fraction are dry mixed in a mass ratio of 87.5 / 12.5, the following composition is obtained: [Table 2] This method requires additional process routes and the drying of two products using different technologies, generating additional costs.

[0185] A photograph is taken using optical microscopy. The protocol is as follows: Hydration of 0.1 g of the product in 3 ml of water for 30 minutes, X10 and X20 microscope objectives. Use of white light and polarized light.

[0186] The photo is in Figure 2.

[0187] Example 8: Analytical comparison of the different compositions obtained and commercial: Table 3 aims to group together all the analyses carried out on the different products obtained in examples 1 to 7 [Table s]

[0188] We can therefore clearly see that: The isolates according to the prior art obtained by isoelectric precipitation (example 1) are higher in protein and much lower in fiber than the compositions according to the invention. The concentrates obtained by the dry process (example 2) are, on the other hand, much lower in protein and contain much higher galactooligosaccharide contents compared to the compositions according to the invention or to conventional isolates. The examples outside the invention carried out in examples 6 (protein / fiber mixture by wet process) and examples 7 (protein / fiber mixture by dry process) do not do not allow atomization without prior use of a homogenizer. Without being bound by any theory, it appears that the fibers separated completely and totally to be then remixed are much larger than the fibers selected according to the invention. Indeed, by reducing the intensity of the centrifugal separation of these fibers, we select in particular those whose size is much smaller.

[0189] Figure 1 easily shows some characteristics of the composition according to the invention. The fibers (included in a protein matrix and colored in blue, circled in black for black and white reproduction) have a size of the order of 100 microns, the starch does not appear visually (because it has been gelatinized by the heat treatment undergone during isoelectric precipitation).

[0190] Figure 2 shows, on the contrary, the opposite characteristics of a dry mixture made, for example, to feed an extruder. The fibers (colored in blue, circled in black for black and white reproduction) have a size of around 200 microns, the starch appears visually (small white circles, very refractive, because it has not been gelatinized by the heat treatment undergone during isoelectric precipitation).

[0191] These two products are therefore completely different from a structural point of view.

[0192] Example 8: Dry extrusion of the various compositions obtained and commercially available

[0193] In the following examples, the different concentrates obtained in the previous examples will be used. Description of the common part of the process for producing a dry-process textured legume protein composition used for all examples

[0194] This description is general to all tests / examples. The specific features (composition, flow rates, settings) will be specified in the following table.

[0195] The dry powder mix is ​​gravity fed into a LEISTRITZ ZSE 27MAXX twin-screw extruder (L / D = 60, with 15 barrels).

[0196] The mixture is introduced at a regulated flow rate in kg / h. A regulated quantity of water in kg / h is also introduced. A water / powder mass ratio can therefore be calculated and expressed as a %.

[0197] The extrusion screw, consisting of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed regulated in rpm and sends the mixture into a die. As indicated in the description, the conveying elements were placed at the very beginning of the screw with a temperature set between 20°C and 90°C, then the kneading elements and the reverse pitch elements with temperatures between 90°C and 150°C.

[0198] This particular driving generates a machine torque expressed in % with a pressure measured in bars. The specific energy of the system is calculable (according to the classical knowledge of the person skilled in the art) and expressed in Wh / Kg.

[0199] The product is directed at the outlet towards a die consisting of a 3 mm cylindrical hole, from which the textured protein is expelled and cut using knives placed flush with the outlet of the extrusion die.

[0200] The textured / extruded composition thus produced is dried in a ventilated Thermo Scientific model UT6760 oven heated to 60°C.

[0201] Dry matter and protein content are measured (nitrogen determination by Dumas and multiplication by the coefficient 6.25).

[0202] Water retention is measured using the following protocol: a. Weigh 40g of the sample to be analyzed in a beaker b. Add demineralized water at room temperature (20°C + / - 1°C) until the sample is completely submerged; c. Leave in static contact for 30 minutes; d. Separate the residual water and the sample using a sieve to separate the sample and the residual water; d. Weigh the final weight P (in grams) of the rehydrated sample; The calculation of the Water Holding Capacity, expressed in grams of water per gram of protein analyzed, is as follows: Water Holding Capacity = (P - 40) / 40.

[0203] The firmness of the textured composition is measured using the D test described below: - The sample is hydrated in a sealed plastic bag with 3 times its weight in potable water from the network, at room temperature, for 24 hours, - the sample is separated from the residual water with a culinary strainer, - to measure firmness, a TA.TXT2 texturometer manufactured by Stable Micro Systems Ltd is used, equipped with a TA-045 spindle: 1.5mm (.059") thickness x 10mm (.394") width, - The hydrated sample is placed on the measuring plate of the TA.TXT2 texturometer in order to that the TA-045 mobile cuts the sample perpendicular to the length of the sample (its largest dimension), - measurement parameters: pre-test speed 2.0 mm / s - test speed 30 mm / s - post-test speed 10 mm / s - deformation (percentage of penetration of the sample by the knife) 90%, - Firmness is the maximum value detected by the TA mobile. TXT2 in Newton, - Firmness according to test A is obtained by repeating the measurement 10 times, then averaging the results obtained.

[0204] The elasticity of the extruded composition is measured using the E test described below: 100 g + / - 1 g of textured composition is sieved using a sieve with a mesh size of 0.8 cm The residue from this sieving is hydrated in water at room temperature (+ / - 15°C) and in excess quantity of water. After 5 minutes of hydration, remove the water with a sieve whose mesh is 1 mm; The measurement is carried out using the Texturometer TAXT device from the company TA Instrument, equipped with a so-called Ottawa cell; To limit water splashes during measurement, a piece of synthetic sponge (e.g. Spontex® or Raja® brand) fitting the shape of the Ottawa cell is cut out and then placed in the bottom of the measuring cell. Place a layer of hydrated extruded composition at the bottom of the Ottawa measuring cell, on the sponge. Ensure a homogeneous surface to limit measurement inaccuracies (monolayer, uniform thickness, homogeneous distribution). Define a stress using the TAXT device software using the following parameters: a force of 5 N, a strain level of 50% and a speed of 5 mm / s. -After the compression is exerted by the TAXT device, it is stopped and the compressed textured protein composition is allowed to exert pressure back on the Ottawa cell probe. The distance traveled by the Ottawa cell probe is measured until no force is measured. This distance represents the elasticity of the product according to Test E.

[0205] Fibration (formation of protein fibers similar to muscle fibers in animal meat) is also assessed visually (protocol: hydration for 30 min in drinking water at room temperature, sieving to remove the water and manually dilacerating the sample while observing the formation or not of fibers). similar to those observed on, for example, cooked chicken): +++ excellent fibration / ++ good fibration / + homogeneous fibration / - non-homogeneous fibration / - poor fibration / - - no fibration

[0206] Finally, the density is evaluated using the protocol described below: a. Tare of a 2-liter graduated cylinder; b. Filling the cylinder with the product to be analyzed. Preferably, it is possible to ensure that the product fills the volume of 2 liters by using small shocks on the wall of the cylinder; c. Weighing the cylinder filled with the product. A weight P in grams is obtained; d. Calculation of the density: density = (P / 2)

[0207] Table 4 below summarizes the different tests carried out as well as the analyses corresponding to the compositions obtained: [Table 4]

[0208] To clarify the data presented in the previous table: The parameters of powder flow rate, water flow rate, and screw speed are applied in a similar manner to make the tests comparable. However, these can be modified marginally to obtain a similar textured protein at the end of the process so that it can be compared. The torque, pressure and specific energy parameters are recorded and are consistent with the parameters mentioned in the previous paragraph. In other words, the variations are a consequence of the tests and not controlled. The cutting speed of the knife is applied and varies in order to obtain particles with a size of approximately 1 cm. These variations are explained by the need to obtain particles of similar size. Dry textured products were analyzed on the basis of hydration, reshaping and hardness criteria.

[0209] The textured concentrates according to the invention (see examples 8.1 and 8.3) are similar (for their characteristics of dry matter, density, protein content, water retention capacity, firmness, elasticity, fibration) to the textured concentrates obtained from protein and fiber mixtures according to the prior art (see 8.4). Dry matter, density, water retention, firmness and elasticity are similar. These textured concentrates can therefore be used indifferently in food applications such as meat or fish analogues.

[0210] We compare the TVP (Textured Vegetable Protein) obtained in examples 8.1 and 8.3 with a classic TVP on the market, NUTRALYS® T70S: [Table 5]

[0211] The values ​​are therefore similar on the criteria listed in the table above.

[0212] A comparative photo of the textured proteins of example 8.1 and NUTRALYS® T70S is produced and presented in Figure 3. The products obtained are identical.

[0213] It is also interesting to note that the temperatures of the last two compartments of the extruder had to be adapted:

[0214] [Table 6]

[0215] This need for adaptation demonstrates, if necessary, that the concentrates according to the invention are a different product from a simple mixture obtained by mixing the two products.

Claims

Claims

1. Protein composition comprising from 60% to 79%, preferably from 65% to 75% by mass relative to the mass of said protein composition, of vegetable protein, preferably legume, and from 5% to 19% of vegetable fibers, preferably from 8% to 15% by mass relative to the mass of said protein composition.

2. Protein composition according to claim 1 characterized in that the vegetable protein, preferably legume, of the composition is selected from the list comprising pea protein and field bean protein.

3. Protein composition according to claim 1 or 2 characterized in that the vegetable protein comes from peas.

4. I Protein composition according to claims 1 to 3 characterized in that the vegetable protein, preferably legume, of the composition contains from 80% to 100%, preferably from 85% to 100%, even more preferably from 90% to 100% of globulins in grams of globulin per 100 grams dry of the total proteins present in the composition.

5. Protein composition according to claims 1 to 4 characterized in that it comprises an ash content of 0.1% to 6%, preferably 1% to 5%, even more preferably 2% to 5% by mass relative to the mass of said composition.

6. Protein composition according to claims 1 to 5 characterized in that it comprises plant fibers derived from peas.

7. Protein composition according to claims 1 to 6 characterized in that the plant fibers contain from 40% to 60% by mass of polymers composed of cellulose, hemicellulose and pectin relative to the total mass of said plant fibers, preferably from 45% to 55%, as well as from 25% to 45% of pea starch, preferably from 30% to 40% by mass relative to the total mass of said plant fibers.

8. Protein composition according to claims 1 to 7 characterized in that it comprises a galactooligosaccharide content of 0% to 2%, preferably of 0.5% to 1.5% by mass relative to the total mass of said protein composition.

9. Protein composition according to claims 1 to 8 characterized in that it has a solubility according to Test A varying from 10% to 60%, preferably from 20% to 50%.

10. Process for manufacturing a composition of vegetable proteins, preferably of legumes, preferably of peas or of field beans, comprising the following steps:

1. Preparation of an aqueous suspension of plant seeds, preferably legumes, preferably peas or field beans, by adding said ground seeds to an aqueous solution; 2. Removal of 1% to 100%, preferably 50% to 100%, even more preferably of the entire fraction composed of starch present in the suspension obtained after step 1; 3. Treatment of the residual soluble fraction obtained after step 2 and consisting of the mixture of proteins, internal and soluble fibers on centrifugal decanters so as to obtain a supernatant titrating from 49% to 60% by mass relative to the mass of said supernatant, preferably from 53% to 57% in proteins; 4. Separation in the supernatant obtained after step 3 of a fraction consisting of proteins and plant fibers; 5. Optionally, drying of the fraction obtained during step 4.

11. Method according to claim 10 characterized in that the vegetable seeds, preferably legumes, preferably peas or field beans, are introduced in the form of flour previously ground into the aqueous solution in step 1.

12. Method according to claim 10 characterized in that the vegetable seeds, preferably legumes, preferably peas or field beans, are introduced in the form of whole legume seeds into the aqueous solution in step 1 of the method, said step comprising a step of wet grinding of the aqueous composition formed between the seeds and the aqueous solution in order to obtain the aqueous suspension of vegetable seeds, preferably legumes, preferably peas or field beans, ground.

13. Method according to claims 10 to 12 characterized in that the elimination of the starch carried out in step 2 is carried out by passing through a hydrocyclone or a battery of hydrocyclones.

14. Method according to claims 10 to 12 characterized in that the elimination of the starch carried out in step 2 is carried out by hydrolysis of the starch and extraction of the saccharides resulting from the hydrolysis.

15. Method according to claims 10 to 14 characterized in that the separation of a fraction consisting of proteins and plant fibers in step 4 is carried out by precipitation at isoelectric pH of the proteins followed by centrifugal separation of the floc obtained.

16. Method according to claims 10 to 15 characterized in that the separation of a fraction consisting of proteins and plant fibers in step 4 is carried out by filtration.

17. Method according to claims 10 to 16 characterized in that the method produces a composition of vegetable proteins, preferably of legumes, preferably of peas or field beans comprising from 60% to 79%, preferably from 65% to 75% by mass relative to the mass of said protein composition, of vegetable protein, preferably of legume, and from 5% to 19% of vegetable fibers, preferably from 8% to 15% by mass relative to the mass of said protein composition.

18. Use of the vegetable protein composition, preferably from a legume, more preferably from a pea or a field bean, according to one of claims 1 to 9 or obtained by the process according to one of claims 10 to 16 for the manufacture of food or beverage products, in particular vegetable alternatives to milk, animal meat or fish.

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