Extruded vegetable protein product and method of making the same

Abstract

The disclosure relates to an extruded vegetable protein product and a method of making the same. The method comprises blending two or more of extruded vegetable protein materials to obtain a blend of extruded vegetable protein materials; and performing a washing step on the blend of extruded vegetable protein materials to generate the extruded vegetable protein product. The extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials. Further, the disclosure relates to a method of washing a blend of extruded vegetable protein materials to obtain an extruded vegetable protein product.

Description

PT-2133-WO-PCTEXTRUDED VEGETABLE PROTEIN PRODUCT AND METHOD OF MAKING THE SAMECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of United States Provisional Application No. 63 / 653,301, filed May 30, 2024, which is hereby incorporated by reference in its entirety.BACKGROUND

[0002] Extruded vegetable protein products have long been used for extending processed meat products and as bases for meat analogs. A conventional way to make extruded vegetable protein products, such as extruded textured pea protein, involves purifying the pea protein using either physical processing or extraction-precipitation-neutralization-spray drying. The products can then be extruded into forms useful in extending meat products.

[0003] Further, most single extruded vegetable proteins have sub-optimal aspects. For example, extruded vegetable proteins having very high protein and amino acid score might be expensive. Operationally, it might be undesirable to combine vegetable proteins before extrusion as the desired functional behavior might not be available from the extruded blend while it might be available from the blended extruded materials.

[0004] In meat analogs, the issue of protein concentration is important and there is a demand to have meat analogs with higher protein concentration by a more simplified manufacturing process. Thus, an extruded vegetable protein product having improved traits (e.g., a higher protein content) and an improved method for making such product is needed.SUMMARY

[0005] The present disclosure provides a method of making an extruded vegetable protein product comprising the steps of (a) blending two or more of extruded vegetable protein materials to obtain a blend of extruded vegetable protein materials; and (b) performing a washing step on the blend of extruded vegetable protein materials to obtain the extruded vegetable protein product. The washing step comprises washing the blend of extruded vegetable protein materials at a washing temperature of from room temperature to 85°C with a washing agent in a ratio of, washing agent to blend of extruded vegetable protein materials, from 4: 1 to 40: 1. The extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials.

[0006] The present disclosure also provides a method of washing a blend of extruded vegetable protein materials comprising the steps of (a) washing the blend of extruded vegetable proteinPT-2133-WO-PCT materials at a washing temperature of from room temperature to 85°C with a washing agent in a ratio of, washing agent to blend of extruded vegetable protein materials, from 4: 1 to 40: 1 to obtain a washed material; and (b) drying the washed material at a drying temperature of from 75°C to 120°C to obtain an extruded vegetable protein product. The blend of extruded vegetable protein materials is obtained by blending two or more of extruded vegetable protein materials. The extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials.

[0007] Also described herein is an extruded vegetable protein product made by any of the above methods.

[0008] The present disclosure further provides a In extruded vegetable protein product having one or more improved attributes as compared to an unwashed blend of extruded vegetable protein materials. The one or more improved attributes are selected from the group consisting of an increased protein content, a reduced flavor component content, and any combinations thereof.BRIEF DESCRIPTION OF THE FIGURES

[0009] The drawings illustrate generally, by way of example, but not by way of limitation, various aspects discussed in the present document.

[0010] Figure 1 shows the relationship between protein concentration of the blend of extruded vegetable proteins (TVP blends) before and after washing.

[0011] Figures 2A to 2J show the comparison of peak size of the treated samples to the untreated 3 -way blend. Numbers in the lower left of each panel represents the blend. The top part of each panel shows that compounds whose relative concentrations are increased because of the washing treatment, and the bottom part shows that concentrations of volatile compounds are decreased due to the washing treatment.

[0012] Figure 3 shows the concentrations of selected volatile compounds in the untreated textured soy flour, textured pea protein, and textured wheat protein, in mg / kg dry basis. ND indicates that the concentration of that compound is below the detection limit of the method.

[0013] Figure 4 shows the projected initial composition of each blend. Blank rows indicate that either there is no measured concentration in the untreated materials or that the compound is entirely removed during washing from the “pure” samples.

[0014] Figure 5 shows the percentage reduction of major volatile compounds after washing treatment as compared to the untreated samples.

[0015] Figure 6 shows the percentage reduction of major volatile compounds after washing treatment as compared to the untreated samples.PT-2133-WO-PCTDETAILED DESCRIPTION

[0016] Reference will now be made in detail to certain aspects of the disclosed subject matter, examples of which are illustrated in part in the accompanying drawings. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter.

[0017] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one skilled in the art to which this invention belongs. As used herein, each of the following terms has the meaning associated with it as defined below.

[0018] Unless expressly stated, ppm (parts per million), percentage, and ratios are based on a dry weight basis. Percentage based on a dry weight basis is also referred to as wt% below.

[0019] The term "for example," "for instance," "such as," or "including" as used herein is meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure and are not meant to be limiting in any fashion.

[0020] As used herein, the term “extruded” refers to a description for a material that has undergone an extrusion process. For example, an “extruded material” refers to a material that has passed through an extruder (using single or twin-screw configurations), together with sufficient water to create an “extruded product.” Historically, some extruded protein ingredients have been called textured vegetable protein (e.g., textured pea protein), or various other names indicating a protein type after extrusion.

[0021] During the most common type of protein extrusion, a hydrated protein ingredient is heated while shearing such that an extruded mass reaches above the boiling point of water. The extruded mass passes through an orifice such that there is a sudden change in pressure and the water boils creating steam. The steam expands the structure resulting in an extruded structure. Regulation of the pressure drop, temperature, moisture, and feed rate allow one skilled in the art to create different sizes, shapes, and textures of extruded products. The extruded product can be dried in a variety of conventional dryers or used without drying in the invention described here.

[0022] As used herein, “room temperature” or “RT” refers to a temperature between 20°C and 25°C.

[0023] In the methods described herein, the acts can be carried out in any order without departing from the principles of the disclosure, except when a temporal or operational sequence is explicitly recited. Furthermore, specified acts can be carried out concurrently unless explicit claim language recites that they be carried out separately. For example, a claimed act of doing X and a claimedPT-2133-WO-PCT act of doing Y can be conducted simultaneously within a single operation, and the resulting process will fall within the literal scope of the claimed process.

[0024] Described herein is an extruded vegetable protein product and a method of making the extruded vegetable protein product. The extruded vegetable protein product is suitable for use as a protein source for incorporation into foods for human and / or animal consumption.Method of Making Extruded Vegetable Protein Product

[0025] A method of making an extruded vegetable protein product described in the present disclosure comprises the steps of: (a) blending two or more of extruded vegetable protein materials to obtain a blend of extruded vegetable protein materials, and (b) performing a washing step on the blend of extruded vegetable protein materials at a washing temperature of from room temperature to 85°C with a washing agent to obtain the extruded vegetable protein product. The washing agent to blend of extruded vegetable protein materials used in the washing step is in a ratio of from 4: 1 to 40: 1. The resulting extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials.

[0026] Preferably, the one or more improved attributes may include, but may not be limited to, an increased protein content, a reduced flavor component content, or any combinations thereof.

[0027] The extruded vegetable protein materials may include, but may not be limited to, extruded soy protein, extruded pea protein, extruded wheat protein, extruded chickpea protein, extruded lentil protein, extruded sunflower protein, extruded canola protein, extruded corn protein, or any combinations thereof.

[0028] Preferably, the extruded soy protein can be extruded soy flour (TSF), which can have a protein concentration before the washing step (initial protein concentration) of at least 45 wt%, 48 wt%, 50 wt%, 52 wt%, or 55 wt% on a dry basis. For example, TSF can have an initial protein concentration in a range of from 45 to 55 wt% or from 48 to 52 wt% on a dry basis.

[0029] Preferably, the extruded pea protein can be extruded pea protein (TPP), which can have a protein concentration before the washing step (initial protein concentration) of at least 70 wt%, 72 wt%, 75 wt%, 78 wt%, or 80 wt% on a dry basis. For example, TPP can have an initial protein concentration in a range of from 70 to 80 wt% or from 72 to 78 wt% on a dry basis.

[0030] Preferably, the extruded wheat protein can be extruded wheat protein (TWP), which can have a protein concentration before the washing step (initial protein concentration) of at least 70 wt%, 72 wt%, 75 wt%, 78 wt%, or 80 wt% on a dry basis. For example, TWP can have an initial protein concentration in a range of from 70 to 80 wt% or from 72 to 78 wt% on a dry basis.

[0031] Preferably, the blend of extruded vegetable protein materials may be obtained by blending two or more of extruded soy flour (TSF), extruded pea protein (TPP), and extruded wheat proteinPT-2133-WO-PCT(TWP); more preferably, the blend of extruded vegetable protein materials may be obtained by blending all of extruded soy flour, extruded pea protein, and extruded wheat protein.

[0032] In one aspect, the protein concentration of the extruded vegetable protein product can be at least 70 wt%, 72 wt%, 75 wt%, 78 wt%, 80 wt%, 82 wt%, or 85 wt% on a dry basis. For example, the protein concentration of the extruded vegetable protein product can be in a range of from 70 to 85 wt%, from 72 to 82 wt%, or from 75 to 80 wt% on a dry basis.

[0033] Preferably, in the blending step (a), the extruded soy flour, the extruded pea protein, and the extruded wheat protein are blended to obtain the blend of extruded vegetable protein materials.

[0034] In one aspect, the washing temperature can be room temperature, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, 80°C, or 85°C. For example, the washing temperature can be in a range of from room temperature to 85°C, from room temperature to 80°C, from room temperature to 75°C, from room temperature to 70°C, from room temperature to 65°C, from room temperature to 60°C, from room temperature to 55°C, from room temperature to 50°C, from room temperature to 45°C, from 45 to 85°C, from 45 to 80°C, from 45 to 75°C, from 45 to 70°C, from 45 to 60°C, from 50 to 85°C, from 50 to 80°C, from 50 to 75°C, from 50 to 70°C, from 50 to 65°C, from 55 to 85°C, from 55 to80°C, from 55 to 75°C, from 55 to 70°C, from 60 to 85°C, from 60 to 80°C, from 60 to 75°C, from65 to 85°C, from 65 to 80°C, or from 65 to 75°C.

[0035] Preferably, the washing temperature can be in a range of from room temperature to 85°C, more preferably of from 65 to 75°C.

[0036] In one aspect, a washing agent can be water (e.g., tap water or deionized water) or water with acid added. The added acid component can decrease the initial pH during washing.

[0037] In an aspect, the pH of the washing agent can be 4, 4.15, 4.55, 4.85, 5, 5.15, 5.45 or 5.75. For example, the pH of the washing agent can be in a range of from 4 to 5.75, from 4 to 5.45, from 4 to 5.15, from 4 to 4.85, from 4 to 4.55, from 4.15 to 5.75, from 4.15 to 5.45, from 4.15 to 5.15, from 4.15 to 4.85, from 4.25 to 5.75, from 4.25 to 5.45, from 4.25 to 5.15, from 4.25 to 4.85, from 4.25 to 4.55, from 4.55 to 5.75, from 4.55 to 5.45, from 4.55 to 5.15, from 4.55 to 4.85, from 4.75 to 5.25, from 4.85 to 5.75, from 4.85 to 5.45, from 4.85 to 5.15, from 5.15 to 5.75, from 5.15 to 5.45, or from 5.45 to 5.75.

[0038] In one aspect, duration of the washing step can be 10 minutes, 15 minutes, 20 minutes, 25 minutes, or 30 minutes. For example, the duration can be in a range of from 10 to 30 minutes, from 10 to 25 minutes, from 10 to 20 minutes, from 15 to 30 minutes, or from 15 to 25 minutes.

[0039] In one aspect, the washing step is a co-current washing or countercurrent washing. When a countercurrent washing scheme is used, a smaller total volume of washing agent would be used but the duration of the entire washing period would be the same.PT-2133-WO-PCT

[0040] In an aspect, the washing step can be performed for one time, at least one time, two times, at least twice, three times, or at least thrice. Preferably, one or more process parameters of the method can be the same or different in each washing step, where the process parameters may include, but may not be limited to, a ratio of the washing agent to the blend of extruded vegetable protein materials, pH of the washing agent, washing temperature, duration of washing, or any combinations thereof .

[0041] For example, a washing agent for a first washing step (initial washing agent) can be water with acid added. The pH of the initial washing agent can be 4 to 5.75, preferably 4.25 to 5.25. Washing agent(s) for subsequent washing step(s) (subsequent washing agent(s)) can be water having the same or, preferably, different pH from the pH of the initial washing agent.

[0042] In one aspect, a ratio of washing agent to blend of extruded vegetable protein materials in the washing step can be in a ratio of from 4: 1 to 40: 1, from 4: 1 to 35: 1, from 4: 1 to 30: 1, from 4:1 to 25: 1, from 4: 1 to 20: 1, from 4: 1 to 15: 1, from 4: 1 to 10: 1, from 4: 1 to 7: 1, from 4: 1 to 6: 1, 4: 1 to 5: 1, from 5: 1 to 10: 1, from 5: 1 to 9: 1, from 5: 1 to 8: 1, from 5: 1 to 7: 1, rom 6: 1 to 10: 1, from 6: 1 to 8: 1, or from 6: 1 to 7: 1. In an aspect, the washing agent to the blend of extruded vegetable protein materials in the washing step can be in a ratio of 5: 1, 6: 1, or 10: 1. For example, the blend of extruded vegetable protein materials can be washed using countercurrent extraction at a ratio of 5: 1, 6: 1, or 10: 1.

[0043] Preferably, the washing step can be performed three times and the ratio of the washing agent to the blend of extruded vegetable protein materials in each washing step can be from 4: 1 to 10: 1, preferably from 5: 1 to 10: 1.

[0044] Preferably, the ratio of the washing agent to the blend of extruded vegetable protein materials is a weight ratio.

[0045] In one aspect, the method also includes a step of drying the extruded vegetable protein product at a drying temperature of 75°C, 80°C, 85°C, 90°C, 95°C, 100°C, 105°C, 110°C, 115°C, or 120°C. For example, the extruded vegetable protein product can be dried at a drying temperature in a range of from 75 to 120°C, from 80 to 115°C, from 85 to 110°C, from 90 to 105°C, or from 95 to 100°C. A skilled artesian would appreciate that the extruded vegetable protein product can be dried under different drying methods with different drying parameters.Method of Washing a Blend of Extruded Vegetable Protein Materials

[0046] In one aspect, this disclosure also describes a method of washing a blend of extruded vegetable protein materials. The method comprises steps of: (a) washing the blend of extruded vegetable protein materials at a washing temperature of from room temperature to 85°C with a washing agent in a ratio of, washing agent to blend of extruded vegetable protein materials, fromPT-2133-WO-PCT4: 1 to 40: 1 to obtain a washed material, and (b) drying the washed material at a drying temperature of from 75°C to 120°C to obtain an extruded vegetable protein product. The resulting extruded vegetable protein product has one or more improved attributes compared to the blend of extruded vegetable protein materials (i.e., unwashed starting material). The blend of extruded vegetable protein materials is obtained by blending two or more of extruded vegetable protein materials.

[0047] The extruded vegetable protein materials may include, but may not be limited to, extruded soy protein, extruded pea protein, extruded wheat protein, extruded chickpea protein, extruded lentil protein, extruded sunflower protein, extruded canola protein, extruded corn protein, or any combinations thereof.

[0048] Preferably, the blend of extruded vegetable protein materials may be obtained by blending two or more of extruded soy flour (TSF), extruded pea protein (TPP), and extruded wheat protein (TWP); more preferably, the blend of extruded vegetable protein materials may be obtained by blending all of extruded soy flour, extruded pea protein, and extruded wheat protein.

[0049] Preferably, the extruded vegetable protein product has a protein concentration in a range of from 70 to 85 wt%, from 72 to 82 wt%, or from 75 to 80 wt% on a dry basis.

[0050] In one aspect, one or more process parameters of the method can be the same or different in each washing step. Preferably, the one or more process parameters may include, but may not be limited to, a ratio of the washing agent to blend of extruded vegetable protein materials, pH of the washing agent, washing temperature, duration of washing, or any combinations thereof.

[0051] Preferably, the present invention provides a method of increasing protein content in an extruded vegetable protein product by washing a blend of extruded vegetable protein materials, wherein the extruded vegetable protein product has an increased protein concentration as compared to the blend of extruded vegetable protein materials (i.e., unwashed starting material); more preferably, the washing process is described in this disclosure).

[0052] Preferably, the present invention provides a method of reducing flavor component content in an extruded vegetable protein product by washing a blend of extruded vegetable protein materials, wherein the extruded vegetable protein product has a reduced flavor component content as compared to the blend of extruded vegetable protein materials (i.e., unwashed starting material); more preferably, the washing process is described in this disclosure).Extruded Vegetable Protein Product

[0053] Preferably, the extruded vegetable protein product of the present invention, made by any method described in this disclosure, has one or more improved attributes as compared to an unwashed blend of extruded vegetable protein materials. Examples of an unwashed blend of extruded vegetable protein materials may include, but may not be limited to, a blend of extrudedPT-2133-WO-PCT vegetable protein materials that has not been subjected to the washing process of the present invention as described in this disclosure. Preferably, any extruded vegetable protein ingredient of the unwashed blend of extruded vegetable protein materials (e.g., extruded soy flour, extruded pea protein, extruded wheat protein) has not been subjected to the washing process of the present invention as described in this disclosure.

[0054] In one aspect, the one or more attributes that are improved as compared to an unwashed blend of extruded vegetable protein materials may include, but may not be limited to, an increased protein content, a reduced flavor component content, or any combinations thereof.

[0055] Preferably, the extruded vegetable protein product of the present invention may have an increased protein content and a reduced flavor component content as compared to an unwashed blend of extruded vegetable protein materials.

[0056] Preferably, the extruded vegetable protein product described in this disclosure has an increased protein content as compared to an unwashed blend of extruded vegetable protein materials. In one aspect, the extruded vegetable protein product of the present invention may have a protein concentration of at least 70 wt%, 72 wt%, 75 wt%, 78 wt%, 80 wt%, 82 wt%, or 85 wt% on a dry basis. For example, the protein concentration of the extruded vegetable protein product can be in a range of from 70 to 85 wt%, from 72 to 82 wt%, or from 75 to 80 wt% on a dry basis.

[0057] Preferably, the extruded vegetable protein product described in this disclosure has a reduced flavor component content as compared to an unwashed blend of extruded vegetable protein materials. In other words, the content of one or more flavor components in the extruded vegetable protein product described in this disclosure is lower as compared to an unwashed blend of extruded vegetable protein materials. Flavor components are substances present in an extruded vegetable protein, an extruded vegetable protein material, or a blend of extruded vegetable protein materials that impart a flavor (e.g., an earthy flavor, a savory flavor, a meaty flavor, a brothy flavor, a grainy flavor, a cereal flavor, a malty flavor, a toasted flavor, a beany flavor, a green flavor) to the extruded vegetable protein product, the extruded vegetable protein material, or the blend of extruded vegetable protein materials. Examples of the flavor components may include, but may not be limited to, aldehyde, furan, ketone, alcohol, heterocyclic compound, or any combinations thereof.

[0058] Preferably, the flavor components may include, but may not be limited to, of hexanal, heptanal, benzaldehyde, 2-heptenal, octanal, 2-4-decandienal, o-tolualdehyde, 4-ethyl- benzaldehyde, 2-ethyl-furan, 2-propyl-furan, 2-butyl -furan, 2-pentyl-furan, 2-hexanone, 2- heptanone, 2-octanone, 2-nonanone, l-octen-3-ol, 1 -pentanol, thiophene, 2-methyl-thiophene, or any combinations thereof.PT-2133-WO-PCT

[0059] Preferably, the extruded vegetable protein product can be prepared by any method described in this disclosure.

[0060] In one aspect, the attributes, other than the ones described above, of the extruded vegetable protein product produced or treated (e.g., washed) by any method described in this disclosure can be improved as compared to the blend of extruded vegetable protein materials. Such attributes may include, but may not be limited to, taste, color, or any combinations thereof.EXAMPLES

[0061] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following examples, but rather should be construed to encompass any and all variations which become evident as a result of the teaching provided herein.Example 11.1 Materials and Method

[0062] Extruded soy flour (TSF) (Cargill Incorporated), extruded pea protein (TPP) (Cargill Incorporated), and extruded wheat protein (TWP) (Cargill Incorporated) were blended to obtain a blend of extruded vegetable proteins (TVP blend) in this study.

[0063] The first wash began when 500g of water (pre-heated at 65°C) was mixed with the 100g TVP blend and the pH of the mixture was adjusted to a range of 4.9 to 5.1 with 4N HC1. The pH adjusted mixture was incubated at 65°C for 10 minutes before collecting the TVP solids using a 250-micron screen with a 2 kg press.

[0064] After draining for 5 minutes, the washed TVP solids were resuspended in fresh 500 g of water (pre-heated at 65°C). The incubation and draining were repeated twice (i.e., a total of three washes involving a total of 1500 g of water). After the third draining, the thrice-washed TVP solids were spread in a thin layer on an aluminum baking sheet and dried in a Combi oven at 110°C with stirring for every 10 minutes. The partially dried solids were then brought to the final moisture level (between 3 and 7%) using a fluid bed dryer (Retch) for 15 minutes to obtain the washed TVP product (washed samples). The washed samples were placed in a mylar bag and frozen until analysis.

[0065] Fourteen TVP blends including TSF, TPP, and TWP were prepared as indicated in Table 1 below.PT-2133-WO-PCTTable 11.2 Results and Discussion1.2.1 Protein content evaluation

[0066] Protein was analyzed with an Elementar combustion analyzer.

[0067] The protein concentration (db, %) before washing for the three TVP blend ingredients was 50.26% for TSF, 76.19% for TPP, and 73.79% for TWP. Before washing, the protein concentration of the TVP blend was a linear combination of the proportional concentrations. The estimated protein concentrations of the TVP blends before and after washing are listed in Table 2.Table 2PT-2133-WO-PCT

[0068] The lowest protein concentration of any washed TVP blend was about 70%, with some blends having post-wash protein concentrations greater than 80%. Figure 1 shows the relationship between protein concentration of the TVP blends before and after washing. The washing process resulted in a convergence in protein concentration in which low initial protein concentration in TSF was associated with a large increase in the washed blends, while high initial protein concentration in TPP showed a small increase in the washed blends. Thus, the washing process significantly increased protein concentrations of the TVP blends, especially those TVP blends rich in TSF.1.2,2 Untargeted GC / MS analysis

[0069] Untargeted GC / MS analysis looks at the comprehensive overview of volatile compounds in different plant proteins. This approach is based on the fingerprinting of volatiles on gas chromatography (GC) and hi-resolution mass spectrometric (MS) identification. The overall purpose is to look at the volatile composition of the various samples and compare the different experimental treatments to look for differences and patterns.

[0070] Though untargeted GC / MS does not provide exact quantitative data, it does provide relative comparative potential. Every compound identified has an associated area count, which is the mass abundance of the fragment ions from the compounds, which can be a relative proxy for concentration. Since different compounds have different sensitivities, one compound cannot be compared to another, but one compound can be compared to itself provided a similar mass fragmentation process was conducted across the samples. Even in this case, the responsiveness may not be perfectly linear, but it is approximately linear.

[0071] The combination of gas chromatography and mass spectrometry gives each sample a “profile” and profiles can be compared. Principle component analysis (PC A) can be used to cluster samples based on similarities of profiles. Results of PCA showed that the 3-way blend (i.e., a TPVPT-2133-WO-PCT blend having TSF, TPP, and TWP) before treatment more closely resembles the TPP sample (e.g., sample BL9).

[0072] Further, the data can be examined by counting the number of peaks that showed significant changes in size. In this analysis, a peak showed a significant change when it changed at least 2- fold in area and had a p-value for no-effect less than 0.05 when comparing means. The number of compounds that decreased or increased in area were compared to the untreated 3-way blend (Table 3).

[0073] Analysis of the number of peaks that decreased upon treatment showed that a significant linear model (p = 0.0182) can be constructed showing that the greatest number of peak decreases were associated with TSF and the smallest number associated with TPP.Table 3

[0074] To visualize the changes as a function of initial peak size, a series of analyses were conducted. In each case, the treated samples were compared to an untreated reference sample. Figures 2A to 2J show the comparison of peak size of the treated samples to the untreated 3-way blend. In this visualization, those peaks that show both a greater-than-2-fold change in size and have an a<0.05 are plotted against the loglO (peak area) in the untreated samples.PT-2133-WO-PCT

[0075] In a very general sense, the blends behaved in a similar manner. Peaks with initially large areas were most likely to be decreased, while those peaks most likely to increase tended to be initially at low levels. Assuming that processing was identical, different blends showed different intensities of response. For example, fewer total compounds were influenced in blends BL7 and BL9 as compared to blend BL5. Some blends showed numerous peaks increasing in size (e.g., blends BL1 and BL7) while others showed nearly no increases (e.g., blends BL8 and BL11).1.2,3 Targeted Volatiles Analysis

[0076] Based on the analysis of the individual untreated materials as shown in Figure 3, the diversity in composition between these materials can be seen. For example, TPP contained 250 times the concentration of 4-ethylbenzaldehyde as TWP. The compounds 2-ethylpyrazine and 2- hexanol were only detected in one of the three TVPs. The initial compositions of the blends represented a weighted average of the contributing components compositions.

[0077] Figure 4 shows the projected concentrations of the fourteen blends used in this study. These blends contained a wide range in concentrations for some compounds.

[0078] Statistically significant models (p<0.05) were found for hexanal, heptanal, 2-heptenal, 4- ethylbenzaldehyde, 2-ethyl-l -hexanol, and 2-m ethylthiophene. In each case, there was some sort of interaction between the materials that was associated with the concentration of that compound skewing high or low compared to the projected value. Based on these results, TVP blends high in TPP and TWP tended to retain these compounds, but TVP blends rich in TSF and TPP tended to be depleted in these compounds.1.2,3 Targeted GC / FID analysis

[0079] Samples of treated and untreated samples were analyzed for about 25 analytes using a calibrated GC / FID method. Not all compounds in the calibration set appear in the samples. Because different compounds have quite different flavor and aroma potencies, this does not mean that the sensory experience depends on just these compounds. An integrated flavor perception might be more dependent on the combination and concentrations of compounds than concentration of any single compound. In any event, it may be important to understand that overall chemical response may be dominated by a subset of the compounds present and analyzed.

[0080] The treatment process drastically reduces volatile compounds and can change the overall composition of these individual volatile compounds. Figures 5 and 6 show the percentage reduction of major volatile compounds after washing treatment as compared to the untreated samples.

Claims

PT-2133-WO-PCTCLAIMSWhat is claimed is:

1. A method of making an extruded vegetable protein product, comprising the steps of: a. blending two or more of extruded vegetable protein materials to obtain a blend of extruded vegetable protein materials; and b. performing a washing step on the blend of extruded vegetable protein materials to obtain the extruded vegetable protein product, wherein the washing step comprises washing the blend of extruded vegetable protein materials at a washing temperature of from room temperature to 85°C with a washing agent in a ratio of, washing agent to blend of extruded vegetable protein materials, from 4:1 to 40: 1; wherein the extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials.

2. The method of claim 1, wherein the one or more improved attributes are selected from the group consisting of an increased protein content, a reduced flavor component content, and any combinations thereof.

3. The method of any of the preceding claims, wherein the extruded vegetable protein materials are selected from the group consisting of extruded soy protein, extruded pea protein, extruded wheat protein, extruded chickpea protein, extruded lentil protein, extruded sunflower protein, extruded canola protein, extruded com protein, and any combinations thereof.

4. The method of any of the preceding claims, wherein the extruded vegetable protein product has a protein concentration in a range from 70 to 85 wt%, from 72 to 82 wt%, or from 75 to 80 wt% on a dry basis.

5. The method of any of the preceding claims, comprising a step of: c. drying the extruded vegetable protein product at a drying temperature of from 75°C to 120°C.

6. The method of any of the preceding claims, wherein one or more process parameters of the method are the same or different in each washing step, and the one or more process parameters are selected from the group consisting of a ratio of the washing agent to the blendPT-2133-WO-PCT of extruded vegetable protein materials, pH of the washing agent, washing temperature, and duration of washing.

7. A method of washing a blend of extruded vegetable protein materials, comprising the steps of: a. washing the blend of extruded vegetable protein materials at a washing temperature of from room temperature to 85°C with a washing agent in a ratio of, washing agent to blend of extruded vegetable protein materials, from 4: 1 to 40: 1 to obtain a washed material; and b. drying the washed material at a drying temperature of from 75°C to 120°C to obtain an extruded vegetable protein product; wherein the blend of extruded vegetable protein materials is obtained by blending two or more of extruded vegetable protein materials; and the extruded vegetable protein product has one or more improved attributes as compared to the blend of extruded vegetable protein materials.

8. The method of claim 7, wherein the one or more improved attributes are selected from the group consisting of an increased protein content, a reduced flavor component content, and any combinations thereof.

9. The method of claims 7 to 8, wherein the extruded vegetable protein materials are selected from the group consisting of extruded soy protein, extruded pea protein, extruded wheat protein, extruded chickpea protein, extruded lentil protein, extruded sunflower protein, extruded canola protein, extruded com protein, and any combinations thereof.

10. The method of any of claims 7 to 9, wherein the extruded vegetable protein product has a protein concentration in a range from 70 to 85 wt%, from 72 to 82 wt%, or from 75 to 80 wt% on a dry basis.

11. The method of any of claims 7 to 10, wherein one or more process parameters of the method are the same or different in each washing step, and the one or more process parameters are selected from the group consisting of a ratio of the washing agent to the blend of extruded vegetable protein materials, pH of the washing agent, washing temperature, and duration of washing.PT-2133-WO-PCT12. An extruded vegetable protein product made by the method of any of the preceding claims.

13. An extruded vegetable protein product having one or more improved attributes as compared to an unwashed blend of extruded vegetable protein materials, wherein the one or more improved attributes are selected from the group consisting of an increased protein content, a reduced flavor component content, and any combinations thereof.

14. The extruded vegetable protein product of claim 13 having an increased protein content as compared to an unwashed blend of extruded vegetable protein materials.

15. The extruded vegetable protein product of any of claims 13 to 14 having a reduced flavor component content as compared to an unwashed blend of extruded vegetable protein materials.

16. The extruded vegetable protein product of any of claims 13 to 15, wherein the flavor component is selected from the group consisting of aldehyde, furan, ketone, alcohol, heterocyclic compound, and any combinations thereof.

17. The extruded vegetable protein product of any of claims 13 to 16, wherein the flavor component is selected from the group consisting of hexanal, heptanal, benzaldehyde, 2- heptenal, octanal, 2-4-decandienal, o-tolualdehyde, 4-ethyl-benzaldehyde, 2-ethyl-furan, 2- propyl-furan, 2-butyl-furan, 2-pentyl-furan, 2-hexanone, 2-heptanone, 2-octanone, 2- nonanone, l-octen-3-ol, 1 -pentanol, thiophene, 2-methyl-thiophene, and any combinations thereof.

18. The extruded vegetable protein product of any of claims 13 to 17, which is washed by the method of any of claims 7 to 11.

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