Process for producing a plant protein product

Abstract

An object of the application is a process for producing a plant protein product, which process comprises a) providing an extrudate, b) soaking the extrudate in a liquid to obtain a treated extrudate, c) mixing the treated extrudate with a binding agent, vegetable oil, water and ice to form a mixture, d) cutting the mixture to obtain a cut mixture and e ) pressing the cut mixture into shape, to obtain a plant protein product. A further object of the application is a plant protein product produced by the above-described process. Additionally, an object of the application is a method for adjusting the texture of a plant protein product.

Description

[0001] PROCESS FOR PRODUCING A PLANT PROTEIN PRODUCT

[0002] FIELD

[0003] The present invention generally relates to food product processes. An object of the application is a method for producing a plant-based food product and a plant-based food product produced thereby. Further, an object of the application is a method adjusting the texture of a plant-based food product.

[0004] BACKGROUND

[0005] Many methods are used in food production to produce plant-based food products. Often, legumes, cereals and other vegetables, such as potato, are used as a base for plant-based food products, such as vegetable patties, and binding agents, such as corn starch or potato flour, are used for keeping the composition and shape. To improve the structure of the food product, the raw materials may be precooked or otherwise treated before blending.

[0006] The selection and blending of the raw materials affects the taste, structure and texture of the food product. The mouthfeel, i.e. texture, of the food product may vary greatly depending on the raw materials and production techniques. In particular, the texture of vegetable patties and balls may become mushy or easily breaking compared to those made of minced meat. Plantbased food products should thus have structure, which holds them together and makes them pleasant to chew. It is a common practice in the industry to add structure, for example, by using whole or coarsely crushed legumes, nuts, seeds or raw pieces of vegetables. Despite this there is still room for improvement in the texture of plant-based food products. PURPOSE

[0007] The purpose of the invention is to provide a new type of production process for a plant-based food product for producing a plant protein product. Further, the purpose of the invention is to provide a method for adjusting the texture of a plant-based food product by which the texture of a plant protein product may be adjusted as needed. Further, the purpose of the invention is to provide a ready plant protein product.

[0008] SUMMARY

[0009] According to a first aspect, a process for producing a plant protein product is disclosed, which process comprises: a) providing an extrudate; b) soaking the extrudate in a liquid to obtain a treated extrudate; c) mixing the treated extrudate with a binding agent, vegetable oil, water and ice to form a mixture; d) cutting the mixture to obtain a cut mixture; and e) pressing the cut mixture into shape, to obtain a plant protein product.

[0010] According to a second aspect, a plant protein product produced by the process according to the first aspect is disclosed.

[0011] According to a third aspect, a method for adjusting the texture of a plant protein product is disclosed, which method comprises: i) providing an extrudate; ii) soaking the extrudate in water for a specified period of time and adjusting the period of time so as to obtain a desired texture, thereby obtaining a treated extrudate; iii) mixing the treated extrudate with a binding agent, vegetable oil, water and ice to form a mixture ; iv) cutting the mixture to obtain a specified cutting size and adjusting the cutting size so as to obtain a desired texture, thereby obtaining a cut mixture; and v) pressing the cut mixture into shape, to obtain a plant protein product.

[0012] DETAILED DESCRIPTION

[0013] According to a first aspect, a process for producing a plant protein product is disclosed, which process comprises: a) providing an extrudate; b) soaking the extrudate in a liquid to obtain a treated extrudate; c) mixing the treated extrudate with a binding agent, vegetable oil, water and ice to form a mixture; d) cutting the mixture to obtain a cut mixture; and e) pressing the cut mixture into shape, to obtain a plant protein product.

[0014] A plant protein product that imitates the structure and texture of animal origin products may be produced by such process. An advantage of the process is that it may be applied widely to different plant proteins without negatively affecting the taste, colour, structure or texture of the end product. A further advantage of the process is that it may be efficient and reduce the time and energy consumed in the production, which may lead to lower production costs and higher productivity. It is also an advantage of the process that it may produce a high-protein plant-based protein product with a firm, juicy and chewable texture.

[0015] In this context, "extrudate" may be understood as referring to a product or material that has been extruded through a die, for example a product or material produced in an extruder that has been extruded through a die. The extrudate may comprise a plant-based protein and water . This may be understood as meaning that the feedstock of the process comprises a plantbased protein and water . The plant-based protein may be any edible plant-based protein . The extrudate may compri se a moi st or a dried extrudate . This may be understood as meaning that the dried extrudate has undergone a drying process for example in an oven and the moist extrudate is a direct end product of a production process , e . g . extrusion, which has not been dried .

[0016] In this context , " treated extrudate" may be understood as referring to an extrudate that has been treated by soaking and optionally also by letting it stand . The treatment af fects the texture of the extrudate . This may be understood as meaning that the textures of the extrudate and of the treated extrudate may be di f ferent . When the extrudate is treated and the treated extrudate is used for producing a plant protein product , it is to be understood that the treatment thus also af fects the texture of the plant protein product .

[0017] In this context , " extruder" may be understood as referring to a device or a machine that performs an extrusion, i . e . extrudes , mixes and grinds material in a cylinder inside of which there is at least one rotating screw . The material is conveyed through a die , which produces the desired shape . The extruder may be for example a single- or a twin-screw extruder .

[0018] In this context, " extrusion" may be understood as referring to a process performed by an extruder in which material is forced through a die to provide a desired shape and structure .

[0019] In this context , "cutting the mixture" may mean cutting one component or cutting all the components . A skilled person will understand that only solid and solid-type materials may be cut . The cutting may be done using a cutter .

[0020] In this context, " cutter" may be understood as meaning a device that may cut material intended for food . The cutter may have for example a kni fe rotating at a speci fied speed . The cutter may be a rotary cutter, a drum cutter, a sawtooth cutter, a blade cutter, a guillotine cutter or another cutter suitable for foodstuf fs . A skilled person will understand that many di fferent devices may work as a cutter in the proces s for producing a plant protein product ; the essential feature is that the material is cut and the cutting may be adj usted for example to produce a speci fic particle si ze for the cut material .

[0021] In this context , "soaking" may re fer to a process in which some, usually solid material , is immersed in liquid and kept immersed in the liquid for a specified time .

[0022] In this context , "structure" may refer to a composition of the plant protein product , such as its ability to remain in a desired shape and retain the desired shape during freezing, cooking or eating .

[0023] In this context , "texture" may refer to mouthfeel of the plant protein product , such as its softness , firmness , elasticity or coarseness af fecting its feel when eaten .

[0024] In this context , "meat-like texture" may refer to a plant protein product with a mouthfeel resembling that of a product made from meat . For clarity, "meatlike texture" may be considered firm, j uicy, and chewable . A plant protein product having a meat-like texture should provide resistance to chewing and release j uice when being chewed . For clarity, a plant protein product having a meat-like texture is not soft or mushy .

[0025] The extrudate according to the first aspect may comprise a plant-based protein, preferably wherein the plant-based protein comprises wheat protein, soybean protein, rice protein, lentil protein, chickpea protein, fava bean protein, wheat gluten, sunflower protein or a combination thereof . The extrudate may consist of a plant-based protein and water, preferably wherein the plant-based protein consists of wheat protein, soybean protein, rice protein, lentil protein, chickpea protein, fava bean protein, wheat gluten, sunflower protein or a combination thereof. The plant-based protein is not limited to the plant-based proteins mentioned above but may be any edible plant-based protein.

[0026] The extrudate may comprise soybean protein or consist of soybean protein and water.

[0027] The plant-based protein may have a protein content of 50-80 %, preferably 60-70 %.

[0028] In this context, "plant-based" may be understood as meaning that it is derived from plants and mainly does not comprise materials of animal origin.

[0029] Soybean protein may mean protein derived from soybeans. Wheat protein may mean protein derived from wheat, and so on.

[0030] Step a) of the first aspect may comprise extruding the plant-based protein, preferably in a single-screw extruder, preferably using a temperature of 100-130 °C, a raw material feeding speed of 10-18 rpm, a power of 100-150 A, very preferably using a temperature of 110-120 °C, a raw material feeding speed of 12- 16 rpm, a power of 110-140 A.

[0031] The process for producing a plant protein product may comprise providing an extrudate (step a) , e.g. forming or selecting the extrudate. The extrudate may be the end product of extrusion. In one embodiment, the extrusion may be carried out by a single-screw extruder, whereby the extrusion parameters may be temperature between 100-130 °C, raw material feeding speed 10-18 rpm, power of 100-150 A, water conditioner 1.6- 1.8 1 / min, screw 0.1 1 / min. In one embodiment, the extrusion may be carried out by a twin-screw extruder. In one embodiment, the plant-based protein may comprise plant-based flour and / or a plant-based concentrate. The plant-based protein of the extrudate may affect the properties, such as structure or texture, of the extrudate and thus also the properties of the plant protein product. The use of soybean protein may have a beneficial effect on the texture of the plant protein product. The size of the extrudate may vary. The shape of the extrudate may be for example a strip, a bar, a tube, a sheet, a ribbon, a ball, a grain or a piece. The size and shape of the extrudate may affect the properties of the extrudate and thus also the properties of the plant protein product.

[0032] The shape of the plant protein product of the first aspect may comprise a patty, a ball, a nugget, a bar, a slice, a cube or a fillet.

[0033] The process for producing a plant protein product may comprise pressing the cut mixture into shape, thereby obtaining a plant protein product (step e) . The cut mixture may be pressed into shape manually or using a machine. The shape may affect the structure and texture of the plant protein product. The cut mixture may be pressed into shape by using a mould, whereby the cut mixture is forced into the mould to provide the desired shape. The cut mixture may be first pressed into a preshape that is cut into shape. The cut mixture may be first pressed into a pre-shape that is cut and moulded into shape. The plant protein product may be a patty, whereby the patty may have a raw weight of 45-65 g, preferably 50-60 g, such as 55 g.

[0034] The vegetable oil of the first aspect may comprise rapeseed oil, olive oil, coconut oil, soybean oil, sunflower oil, walnut oil, linseed oil, hemp oil, turnip rape oil or a combination thereof.

[0035] The vegetable oil may consist of rapeseed oil, olive oil, coconut oil, soybean oil, sunflower oil, walnut oil, linseed oil, hemp oil, turnip rape oil or a combination thereof. In this context, "vegetable oil" may be understood as meaning edible oil obtained from plants and used in food preparation, as a humectant or additive to improve the properties of the product.

[0036] The binding agent of the first aspect may comprise methyl cellulose, starch, modified starch, xan- than gum, guar gum, agar-agar, pectin or a combination thereof .

[0037] The binding agent may consist of methyl cellulose, starch, modified starch, xanthan gum, guar gum, agar-agar, pectin or a combination thereof.

[0038] In this context, "binding agent" may be understood as meaning an edible substance that blends or binds other materials together and improves the structure and composition of the product.

[0039] Step b) of the first aspect may comprise soaking the extrudate in a liquid for 0.1-2 hours, preferably for 0.5-1 hour.

[0040] The process for producing a plant protein product may comprise soaking the extrudate in a liquid, thereby obtaining a treated extrudate (step b) . The extrudate may be soaked in a liquid that comprises for example water and may further comprise for example colouring agents or flavouring agents. The liquid may comprise or be water, the liquid may further comprise other substances such as salt. The extrudate may be soaked in ice water. The extrudate may be soaked in a liquid with a temperature below 10 °C. The extrudate is soaked in order to moisten the extrudate. The soaking time of the soaking step may depend on the properties of the extrudate, such as the moisture content, shape, size, or composition of the extrudate. It is to be understood that soaking comprises soaking the extrudate in a liquid completely immersed in the liquid. It is to be understood that also other factors affect the moistening, such as the quantity of the liquid, surface area of the extrudate, shape of the soaking container, and the number of mixing times. The ratio of extrudate to liquid during soaking may be 1:1 or 1:2 or 1:3 or something in between. Soaking the extrudate in a liquid may comprise mixing the extrudate and the liquid, preferably mixing the extrudate and the liquid 1-3 times. The shape of the extrudate may be a strip and its size may be about 15-45 mm x 1-10 mm x 1-10 mm in the soaking step. The above-mentioned measures may denote length x height x width. In other words, the above-mentioned measures may refer to the smallest box in which the extrudate strip will fit.

[0041] Step c) of the first aspect may comprise premixing the vegetable oil, water, binding agent and ice to form an oily gel, and mixing the treated extrudate into the oily gel.

[0042] The process for producing a plant protein product may comprise mixing the treated extrudate, binding agent, vegetable oil, water and ice together, thereby obtaining a mixture (step c) . In one embodiment, step c) of the process may comprise premixing the vegetable oil, water, binding agent and ice together to form an oily gel, and mixing the treated extrudate into the oily gel either separately or simultaneously.

[0043] The inventors have discovered that by premixing vegetable oil, water, binding agent and ice into an oily gel and by mixing the extrudate into the oily gel, the end product can be provided with a desired structure and texture. Specifically because the extrudate does not break into too small pieces this way.

[0044] Mixing may be carried out in many different ways and using many different devices known by the skilled person.

[0045] In this context, "oily gel" may be understood as meaning a gel-type material comprising vegetable oil, water and ice.

[0046] Step c) of the first aspect may comprise mix- ing the treated extrudate with a binding agent, vegetable oil, water, ice, plant-based fibre, colouring agent and / or flavouring agent to obtain a mixture.

[0047] In one embodiment, step c) of the process may comprise mixing the treated extrudate with a binding agent, vegetable oil, water, ice, plant-based fibre, colouring agent and / or flavouring agents to obtain a mixture. In one embodiment, step c) of the process may comprise premixing the vegetable oil, water, binding agent and ice to form an oily gel, and mixing the treated extrudate, plant-based fibre, colouring agent and / or flavouring agents with the oily gel either simultaneously or separately. Mixing may be carried out in many different ways and using many different devices known by the skilled person.

[0048] The plant-based fibre of the first aspect may comprise oat fibre, bamboo fibre, chicory root fibre, cellulose, pea fibre, or a combination thereof.

[0049] The plant-based fibre may consist of oat fibre, bamboo fibre, chicory root fibre, cellulose, pea fibre, or a combination thereof.

[0050] In this context, "plant-based fibre" may be understood as meaning an edible fibre originating from plants and used to add dietary fibre to the product.

[0051] The colouring agent of the first aspect may comprise beetroot juice powder, carrot juice powder, malted barley, turmeric, annatto, molasses, paprika powder, or a combination thereof.

[0052] The colouring agent may consist of beetroot juice powder, carrot juice powder, malted barley, turmeric, annatto, molasses, paprika powder, or a combination thereof.

[0053] In this context, "colouring agent" may be understood as meaning an edible substance that is added to the product to provide a desired colour.

[0054] The flavouring agent of the first aspect may comprise salt, smoke flavouring, or a combination thereof . The flavouring agent may consist of salt or smoke flavouring.

[0055] In this context, "flavouring agent" may be understood as meaning one or more edible substances added to the product to provide a desired taste or smell.

[0056] Although "colouring agent" and "flavouring agent" are defined separately, it is to be understood that the colouring agent may work also as a flavouring agent or the flavouring agent as a colouring agent. For instance, turmeric may provide a yellow colour, but also the taste or turmeric.

[0057] Step d) of the first aspect may comprise cutting the treated extrudate into a size and / or length of 0.1 cm - 2 cm, or 0.2 cm - 1.5 cm, e.g. into portions, pieces, particles or the like.

[0058] The process for producing a plant protein product may comprise cutting the mixture to obtain a cut mixture (step d) , e.g. into pieces of a desired size. Cutting may be done using a cutter. In one embodiment, step d) may comprise cutting the treated extrudate in the mixture into a size of 0.1 cm - 2 cm, or 0.2 cm - 1.5 cm, or 0.4 cm - 1.2 cm. In one embodiment, mixing in step c) may take place at the same time with cutting in step d) . In one embodiment, the treated extrudate may be cut into a specific size before mixing. In one embodiment, the extrudate is cut into a specific size before the other steps of the process, such as before step a) or b) .

[0059] The size of the treated extrudate in the cut mixture may affect the texture and / or structure of the plant protein product. If the size of the treated extrudate is too large, it may affect the structure of the plant protein product negatively, for example in that the plant protein product cannot be held together. If the size of the treated extrudate is too small, it may affect the texture of the plant protein product negatively, for example in that the texture of the plant protein product will be mushy. If the size of the treated extrudate of the cut mixture is 0.2 cm - 1.5 cm, it may have a beneficial effect on the structure and / or texture of the plant protein product. The individual portions of the treated extrudate of the cut mixture may be of different sizes, however in such a way that most of them are in a size of 0.2 cm - 1.5 cm. It is to be understood that the cutting is not complete and the individual portions of the treated extrudate of the cut mixture may remain variable in their size after cutting and be in a size of more than 1.5 cm or less than 0.2 cm, however in such a way that 90% or more than 90% of them are in a size of 0.2 cm - 1.5 cm. A variable size of the individual portions of the treated extrudate of the cut mixture may have a positive effect on the texture and / or structure of the plant protein product.

[0060] The above-mentioned size may refer to the length of the largest dimension of the extrudate. The largest dimension of the extrudate may refer to the diameter of the smallest sphere in which the extrudate would fit. To avoid confusion, the sphere refers to an imaginary sphere.

[0061] In one embodiment, step d) of the process may comprise the cutter being a rotating-knife cutter. The rotation speed and rotation time of the rotating-knife cutter may affect the size of the treated extrudate in the cut mixture. It is to be understood that the exact rotation speed and rotation time of the rotating-knife cutter depend on the properties of the machine used. When the cutter is a rotating-knife cutter, steps c) and d) of the process may take place simultaneously.

[0062] The process of the first aspect may further comprise step f) of freezing the plant protein product. The freezing may be deep-freezing. Step f) of the process of the first aspect may comprise freezing the plant protein product for 2-6 minutes, or for 3-5 minutes, at -75 - -95 °C, or -78 - -92 °C. The process for producing a plant protein product may comprise freezing, such as deep-freezing, the plant protein product, thereby obtaining a frozen plant protein product (step f) . A skilled person will understand that freezing may be carried out in many different ways and with many different devices. A skilled person will understand that the necessary freezing time may depend on the size or composition of the plant protein product. In one embodiment, step f) may comprise freezing, such as deep-freezing, the plant protein product for 2-6 minutes at -75 - -96 °C. In one embodiment, step f) may comprise freezing the plant protein product for 3-5 minutes at -75 - -95 °C. In one embodiment, step f) may comprise freezing the plant protein product for 4-5 minutes at -75 - -95 °C. A skilled person will understand that the time needed for freezing depends on the size and properties of the plant-based products. In order that the frozen plant protein product would be as well-preservable as possible, freezing should be complete. When the plant protein product is frozen, it may keep for several months retaining its texture, structure, taste and nutritional value .

[0063] Step f) of the first aspect may be performed immediately after step e) .

[0064] Pressing the cut mixture into shape, thereby forming a plant protein product, may take place immediately before freezing. In such process, the plant protein product is pressed into shape and freezing may take place on the same conveyor belt in less than five minutes from pressing into shape. Immediate freezing, such as deep-freezing, may beneficially affect the structure and / or texture of the plant protein product. As a result of immediate freezing, softening of the texture of the plant protein product may stop.

[0065] "Immediately" may mean that at most 5 minutes, or at most 4 minutes, or at most 3 minutes, or at most 2 minutes will pass between the preceding and the flowing step, for example in such a way that the steps take place on the same conveyor belt or without other intermediate steps or without allowing to stand.

[0066] The extrudate of the first aspect may comprise a moist extrudate with a moisture content of 15-60 % by weight, or 15-50 % by weight, 15-45 % by weight, or 20- 25 % by weight.

[0067] The extrudate may consist of a moist extrudate with a moisture content of 15-60 % by weight, or 15-50 % by weight, 15-45 % by weight, or 20-25 % by weight.

[0068] "Moisture content" may refer to the quantity or percentage of water or liquid in a substance or material .

[0069] The extrudate may be a "moist extrudate", i.e. direct end product of the production process, such as extrusion, without further treatments. The moisture content of the moist extrudate may be 15-65 % by weight, or 20-60 % by weight in all steps a-e) or steps a-f)of the process. This may be understood as meaning that the extrudate, treated extrudate, extrudate in the mixture, extrudate in the cut mixture, and extrudate in the plant protein product may have a moisture content that is 15- 65 % by weight, or 20-60 % by weight. In one embodiment, the extrudate comprises a moist extrudate or consists of a moist extrudate with a moisture content of 15-65 % by weight, or 20-60 % by weight, during steps a-e) or a-f) .

[0070] The moist extrudate may be treated in a different way compared to a dried extrudate. The moist extrudate may be stored below room temperature, preferably below ten degrees Celsius. The moist extrudate has a structure and a texture differing from a dried extrudate. The moist extrudate may be used in step b) of the process directly after providing the extrudate. This may mean that step b) of the process is performed immediately after step a) . It has been found that this makes the process quick and simple. It has also been found that this gives the plant protein product a surprisingly good and meat-like texture.

[0071] In one embodiment, step b) may comprise soaking the moist extrudate in a liquid for 0.1-2 hours, preferably for 0.5-1 hour.

[0072] The extrudate may comprise a moist extrudate and the moist extrudate may be soaked in a liquid for 0.1-2 hours, or for 0.1-1.5 hours, or for 0.1-1 hour, preferably for 0.5-1 hour, or preferably for 0.5-0.75 hours. The extrudate may comprise a moist extrudate and the moist extrudate may be soaked in water for 0.1-2 hours, or for 0.1-1.5 hours, or for 0.1-1 hour, preferably for 0,5-1 hour, or preferably for 0.5-0.75 hours. Short soaking of the moist extrudate, such as soaking of 0.1-1 hour, may have a beneficial effect on the structure and / or texture of the plant protein product. Excessive soaking of the moist extrudate, such as soaking for more than 2 hours, may soften the moist extrudate and thus the treated extrudate. Excessive soaking of the moist extrudate may change the texture of the moist extrudate and thus the texture of the treated extrudate .

[0073] For example, when the extrudate is a moist extrudate, it may have a moisture content before soaking of 15-50 % by weight, 15-45 % by weight, or 20-25 % by weight, preferably 20-25 % by weight, and after soaking it has a moisture content of 50-65 % by weight, preferably about 55-65 % by weight.

[0074] The quantity of water in step c) of the first aspect may be 10-25 % by weight, or 15-20 % by weight of the mixture when the extrudate comprises a moist extrudate .

[0075] The above-mentioned mixture may refer to a mixture with the components of step c) . The moisture content of the moist extrudate of the first aspect may be 15-65 % by weight, or 20-60 % by weight during steps a-e) or during steps a-f) .

[0076] This may mean that the moisture content of the moist extrudate never drops or rises out of the range of the above-mentioned values during or between steps a-e) or a-f) . It has been found that this gives the plant protein product a surprisingly good and meat-like texture .

[0077] The extrudate of the first aspect may comprise a dried extrudate with a moisture content of 6-14 % by weight, or 8-12 % by weight. The moisture content of the dried extrudate may be 4-16 % by weight or 9-11 % by weight.

[0078] The extrudate may consist of a dried extrudate with a moisture content of 8-12 % by weight.

[0079] The extrudate may be a "dried extrudate", i.e. end product of the production process such as extrusion that has been dried for example in an oven or at room temperature. The dried extrudate may be a preserved dried extrudate. The dried extrudate may be produced at a different factory compared to steps b-e) or b-f) . The dried extrudate may have a moisture content of 8-12 or 10-12 % by weight. In one embodiment, the extrudate comprises a dried extrudate with a moisture content of 10-12 % by weight. The dried extrudate may be treated in a different way compared to a moist extrudate. The dried extrudate may be stored longer than a moist extrudate. The dried extrudate may be stored at room temperature. Use of the dried extrudate may require longer soaking times. The treated dried extrudate may have a structure and / or a texture differing from a treated moist extrudate.

[0080] In one embodiment, step b) may comprise soaking the dried extrudate in a liquid for 0.1 - 2 hours, preferably for 0.5 - 1 hour. The quantity of water in step c ) of the first aspect may be 20-30 % by weight , or 23-28 % by weight of the mixture when the extrudate comprises a dried extrudate .

[0081] The above-mentioned mixture may refer to a mixture with the components of step c ) .

[0082] The treated extrudate may comprise 20-30 % by weight of the mixture in step c ) . Water may comprise 10- 60 % by weight of the mixture in step c) . In one embodiment , water comprises 10-20 % by weight of the mixture in step c ) . Vegetable oil may comprise 10-20 % by weight of the mixture in step c ) . Plant-based fibre may comprise 2-5 % by weight of the mixture in step c ) . Binding agent may comprise 1-5 % by weight of the mixture in step c ) . Colouring agent may comprise 0 . 5- 1 . 5 % by weight o f the mixture in step c ) . Flavouring agent may comprise 1-5 % by weight of the mixture in step c ) . Salt may comprise 0 . 2-2 % by weight of the mixture in step c ) . However, in such a way that the ingredients make up 100 % by weight of the mixture .

[0083] The above-mentioned mixture may refer to a mixture with the components of step c ) .

[0084] According to a second aspect , a plant protein product produced by the process according to the first aspect is disclosed .

[0085] Such plant protein product may have a structure and / or texture that imitates the properties of an animal origin product . An advantage of the plant protein product is that it has a meat-like texture and / or structure . An advantage of the plant protein product is that it may be better-tasting than the vegetable products on the market . An advantage of the plant protein product is that it may be high-protein without its taste , structure or texture being compromised .

[0086] A plant protein product may be formed as the end result of the process . The plant protein product may be frozen . The plant protein product may be unfrozen and cooked, or the frozen product may be unfrozen by cooking. The plant protein product may comprise: 20-30 % by weight of treated extrudate, 20-60 % by weight of water, 10-20 % by weight of vegetable oil, 2-5 % by weight of plant-based fibre, 1-5 % by weight of binding agent, 1-6 % by weight of flavouring agent, and 0.5-1.5 % by weight of colouring agents, however, in such a way that the sum is 100 % by weight. The plant protein product may have a meat-like texture. The plant protein product may have a firm texture. The plant protein product may be a meat substitute. The plant protein product may be fully plant-based. The plant protein product may be vegan. The plant protein product may be gluten-free. The plant protein product may be high- protein. Preferably, the plant protein product is tasty .

[0087] According to a third aspect, a method for adjusting the texture of a plant protein product is disclosed, which method comprises: i) providing an extrudate; ii) soaking the extrudate in water for a specified period of time, and adjusting the period of time so as to obtain a desired texture, thereby obtaining a treated extrudate; iii) mixing the treated extrudate with a binding agent, vegetable oil, water and ice to obtain a mixture ; iv) cutting the mixture to obtain a specified cutting size and adjusting the cutting size so as to obtain a desired texture, thereby obtaining a cut mixture; and v) pressing the cut mixture into shape, to obtain a plant protein product.

[0088] With such method, the texture of a plant protein product may be adjusted in such a way that the texture of the end product will imitate the texture of an animal origin product. An advantage of the method is that it is flexible and may be widely applied to different plant-based proteins and extrudates by positively affecting the texture of the end product, without negatively affecting the taste, colour or structure of the end product. The use of the method may adjust the texture of the end product, for example, the texture of the end product may be added, such as made firmer, or it may be meat-like. An advantage of the method is that it may provide a meat-like texture from several feedstocks. An advantage of the method is that it may add texture to plant protein products produced from different feedstocks.

[0089] The method for adjusting the texture of a plant protein product may comprise providing an extrudate. The extrudate may comprise a plant-based protein and water. The extrudate may be a moist or a dried extrudate. The method for adjusting the texture of a plant protein product may be adapted to the properties of the extrudate to achieve the best results. For example, a moist extrudate may enable different steps compared to a dried extrudate .

[0090] The method for adjusting the texture of a plant protein product may comprise soaking the extrudate in water for a specified period of time and adjusting the period of time so as to obtain a desired texture, thereby obtaining a treated extrudate. The length of the period of time may be determined on the basis of the properties or the desired texture of the extrudate. In one embodiment, the period of time of step ii) of the method is adjusted to 0.1-2 hours, preferably 0.5-1.

[0091] The method for adjusting the texture of a plant protein product may comprise mixing the treated extrudate with a binding agent, vegetable oil, water and ice to obtain a mixture and cutting the mixture with a cutter. The cutting may be done after the mixing. The cutting and the mixing may be done simultaneously. The treated extrudate may be cut before mixing. In one embodiment, step iii) of the method comprises adjusting the quantity of water to 10 - 30 % by weight of the mixture. In one embodiment, step iv) of the method comprises adjusting the cutting size of the treated extrudate to a size of 0.1 cm - 2 cm, or 0.2 cm - 1.5 cm so as to obtain a desired texture. The cutting size may be determined on the basis of the properties or the desired texture of the extrudate.

[0092] The method for adjusting the texture of a plant protein product may comprise pressing the cut mixture into shape and freezing it. The selected shape of the plant protein product may affect the structure or texture of the plant protein product.

[0093] The method for adjusting the texture of a plant protein product may further comprise step vi) of freezing the plant protein product. The freezing may be deepfreezing. Step vi) may comprise freezing the plant protein product for 2-6 minutes, or for 3-5 minutes, at - 75 - -95 °C, or -78 - -92 °C.

[0094] The embodiments and aspects described in the application may be in use in any combination with each other. Several embodiments may be combined to form a new embodiment. It is to be understood that the above-described advantages and benefits may be related to one or more embodiments. The embodiments are not limited to those that solve any or all of the stated problems or have any or all of the stated advantages and benefits. The term "comprise" as used in this application means including a feature or operation without excluding the presence of one or more further features or operations.

[0095] LIST OF FIGURES

[0096] Fig. 1 shows one process for producing a plant protein product according to the invention. EXAMPLES

[0097] The invention will be described in the following by way of detailed examples of embodiments with reference to the accompanying figure.

[0098] In the process shown in Fig. 1, in operation 101, an extrudate is provided. In operation 102, the extrudate is soaked in water until the extrudate is wetted and reaches a desired structure, thereby obtaining a treated extrudate. The soaking time may be adjusted, if necessary, to obtain a desired texture. In operation 103, the treated extrudate is mixed with a binding agent, vegetable oil, water and ice to obtain a mixture. The quantity of water may be adjusted, if necessary, to obtain a desired texture. In operation 104, the mixture is cut to obtain a cut mixture. The size of the cut mixture may be adjusted to obtain a desired texture. Cutting may be done with any machine suitable for cutting. The size of the cut mixture is affected by the selected cutter and its exact parameters, for example a rotating-knife cutter may be used at a low rotation speed of less than 10 seconds so that the cutting size would be non-homogeneous and sufficiently large, which may positively affect the texture of the end product. If the cutter was operated at a high rotation speed for a long period of time, the cutting size would be homogeneous and the pieces small, which may negatively affect the texture of the end product. In operation 105, the cut mixture is pressed into shape to obtain a plant protein product. In the example, the shape is a patty and pressing is done by a hamburger patty forming machine that is familiar to a skilled person. In the example, the patties are alike in size and composition and their raw weight is about 55 g. After step 105, the plant protein product may optionally be frozen. Freezing may be done using any machine suitable for freezing. Once the plant protein product is frozen, it may be stored in a freezer without affecting negatively its taste, texture, or structure.

[0099] Example 1 - Vegetable patty

[0100] An extrudate was produced with a single-screw extruder. The extruder parameters were: temperature 110-120 °C, raw material feed 12-16 rpm, water conditioner 1.6-1.8 1 / min, screw 0.1 1 / min, power 110-140 A. A dry soybean protein concentrate with a protein content of about 70 %, and water were used as a raw material for extrusion. The extrudate was soaked in ice water for one hour. In the soaking, the ratio of water to treated extrudate was about 1:1. During soaking, an oily gel was formed by mixing turnip rape oil, water and ice in a ratio of about 1.3: 1:1 and binding agents as shown in Table 1. The binding agents comprised methyl cellulose, bamboo and pea fibre, and modified potato starch. The treated extrudate was mixed with the oily gel, smoke flavouring, salt, malted barley and flavouring agents in a rotating-knife cutter. The cutter was Seydelmann K324 Vacuum Cooking Cutter. The rotation speed of the knives of the cutter was, at power level 3, 1000 revolutions per minute and the rotation speed of the bowl, at power level 2, was 15.6 times per minute. The cutter was operated for 15-30 seconds at 7.5 °C. The result was a cut mixture with differences in the size of the pieces of the treated extrudate. The size of the pieces of the treated extrudate was about 0.2-1.5 cm. Next, the cut mixture was moved into a device that pressed it into the shape of a patty. The raw weight of an individual patty was about 55 g. On the same conveyor belt, the patties were guided to a freezing device freezing the patties for 4 min, at -75

[0101] -95 °C. Table 1 . Composition of the plant protein product

[0102] Some frozen patties were deep- fried and tasted . The appearance of the patty was brown and meat-like . The patty had a firm and meat-like texture .

[0103] The invention is not limited to the above examples only, but many modi fications are possible within the scope of the inventive idea defined by the claims .

Claims

CLAIMS1. A process for producing a plant protein product, which process comprises: a) providing an extrudate, wherein the extrudate comprises a moist extrudate with a moisture content of 15-60 % by weight; b) soaking the extrudate in a liquid to obtain a treated extrudate; c) mixing the treated extrudate with a binding agent, vegetable oil, water and ice to form a mixture; d) cutting the mixture to obtain a cut mixture; and e) pressing the cut mixture into shape, to obtain a plant protein product, wherein the moisture content of the moist extrudate is 15-65 % by weight during steps a-e) .

2. The process according to claim 1, wherein the extrudate comprises a plant-based protein, preferably wherein the plant-based protein comprises wheat protein, soybean protein, rice protein, lentil protein, chickpea protein, fava bean protein, wheat gluten, sunflower protein or a combination thereof.

3. The process according to claim 2, wherein step a) comprises extruding the plant-based protein, preferably in a single-screw extruder.

4. The process according to any preceding claim, wherein the shape of the plant protein product comprises a patty, a ball, a nugget, a bar, a slice, a cube or a fillet.

5. The process according to any preceding claim, wherein the vegetable oil comprises rapeseed oil, olive oil, coconut oil, soybean oil, sunfloweroil, walnut oil, linseed oil, hemp oil, turnip rape oil or a combination thereof.

6. The process according to any preceding claim, wherein the binding agent comprises methyl cellulose, starch, modified starch, xanthan gum, guar gum, agar-agar, pectin or a combination thereof.

7. The process according to any preceding claim, wherein step b) comprises soaking the extrudate in a liquid for 0.1-2 hours, preferably for 0.5-1 hour.

8. The process according to any preceding claim, wherein step c) comprises premixing the vegetable oil, water, binding agent and ice to form an oily gel, and mixing the treated extrudate into the oily gel .

9. The process according to any preceding claim, wherein step c) comprises mixing the treated extrudate with a binding agent, vegetable oil, water, ice, plant-based fibre, colouring agent and / or flavouring agent to obtain a mixture.

10. The process according to claim 9, wherein the plant-based fibre comprises oat fibre, bamboo fibre, chicory root fibre, cellulose, pea fibre, or a combination thereof.

11. The process according to claim 9 or 10, wherein the colouring agent comprises beetroot juice powder, carrot juice powder, malted barley, turmeric, annatto, molasses, paprika powder, or a combination thereof .

12. The process according to any one of claims 9-11, wherein the flavouring agent comprises salt, smoke flavouring, or a combination thereof.

13. The process according to any preceding claim, wherein step d) comprises cutting the treated extrudate into a size of 0.1 cm - 2 cm, or 0.2 cm - 1.5 cm.

14. The process according to any preceding claim, wherein the process further comprises step f) of freezing the plant protein product.

15. The process according to claim 14, wherein step f) comprises freezing the plant protein product for 2-6 minutes, or for 3-5 minutes, at -75 - -95 °C, or -78 - -92 °C.

16. The process according to claim 14 or 15, wherein step f) is performed immediately after step e) .

17. The process according to any one of claims 1-16, wherein the extrudate comprises a moist extrudate with a moisture content of 15-50 % by weight, 20-45 % by weight, or 20-25 % by weight.

18. The process according to claim 17, wherein the quantity of water in step c) is 10-25 % by weight, or 15-20 % by weight of the mixture.

19. The process according to any one of claims 17 or 18, wherein the moisture content of the moist extrudate is 15-65 % by weight during steps a-f ) , or 20-60 % by weight during steps a-e) or a-f) .

20. A plant protein product produced by the process according to claim 1.

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