A protein ingredient from sunflower seeds with neutral flavour and a method for obtaining it

Abstract

The object of the present invention is a light-coloured protein ingredient from sunflower seeds with a taste and flavour suited for use in food preparations, for example of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. The protein ingredient of the invention is characterised by quantities having no influence on the flavour and taste of the chemical compounds naturally present in sunflower seeds that normally give an unpleasant flavour to food preparations based on sunflower seed meal. The object of the present invention is also the use of this protein ingredient in food preparations, preferably for human consumption, for example of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. Furthermore, an object of the invention is also a method for producing the protein ingredient in question, said method being characterised by mechanical dehulling and defatting (cold-pressing) associated with stripping by means of steam treatment of the chemical compounds that negatively affect the taste and flavour in said food preparations.

Description

[0001] “A protein ingredient from sunflower seeds with neutral flavour and a method for obtaining it”

[0002] *****

[0003] DESCRIPTION TECHNICAL FIELD

[0004] The object of the present invention is a light-coloured protein ingredient from sunflower seeds with a taste and flavour suited for use in food preparations of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. An object of the invention is also a method for obtaining said protein ingredient and the food preparations, in particular for human consumption, which comprise it.

[0005] STATE OF THE ART

[0006] Plant protein-based preparations are becoming increasingly important for the human diet, in consideration of the growing problems of environmental sustainability and awareness of the effects on health. As is known, foods of animal origin have a large impact in terms of land use, water consumption and greenhouse-effect carbon dioxide emissions. Furthermore, almost 90% of the energy contained in the feed consumed by animals is lost just to keep them alive: accordingly, between pastures and land where feed crops are grown, livestock exploit over 80% of the planet’s farmland, while they produce only 18% of the calories needed globally and 37% of the proteins (Poore et al. Science (2018) vol. 360, p. 987-992). Concerns over the impact of the animal industry on sustainability are accompanied by a growing awareness among consumers of the impact on health of consuming animal protein. Dietary regimens such as veganism and vegetarianism are spreading, leading many consumers to reduce their consumption of animal proteins in favour of plant proteins, with a view to a “flexitarian” diet, and therefore one that is flexible in the consumption of both protein sources, but favouring plant proteins.

[0007] The attention being focused on plant-based food proteins is increasing constantly. In Italy alone, there has been a 20% increase for products that are “rich in protein” (Boom prodotti “rich in protein”: +20% in Italia, trend globale inarrestabile, La Repubblica newspaper, 12 March 2024). This growth is due to consumer awareness of the impact that food has on their health, reconsidering the importance of the role of proteins in supporting the immune system, managing weight and the feeling of fullness, as well as in improving muscle health. In particular, in the category of “pasta” products, the “ethical” claims of “low / reduced allergen content”, “no animal products”, “gluten-free” and with “added fibre / protein” are included among the major product launches in the period from 2019 to 2023 (Mintel GNPD, September 2024).

[0008] The plant proteins currently most commonly used in “rich in protein” products are soybean and peas. These plant proteins are widely used due to their technical and functional properties, but have certain factors that limit the acceptance and dissemination thereof, such as the presence of GMOs, allergenicity and flavour, which tends to be associated with herbaceous or “beany” notes.

[0009] The food industry needs to find new sources of plant protein that are free of these problems, for the development of products that are increasingly popular with consumers. Over recent years, new protein-based ingredients from fava beans, oat, chickpeas and mung beans have appeared. In the pasta sector, the need for hypo-allergenic ingredients is particularly interesting for the development of gluten-free products, given that the starting ingredients currently available on the market for this sector generally have a low protein content, therefore resulting in a much lower supply compared to the sector with gluten.

[0010] One source of plant-based proteins still not being fully exploited for human consumption is represented by oilseeds, and in particular sunflower seeds, which are customarily pressed to extract sunflower oil. The residue (cake) of the sunflower seed pressing procedure is currently used as animal feed, despite having a considerable potential for human consumption, in view of the high protein content. However, its use in several sectors of the food industry, such as those of dry and fresh pasta, spreadable creams and fillings for sweet baked products, preparations for beverages, would require, in addition to changes to the process to ensure that the cake obtained is food grade, also procedures aimed at improving the organoleptic appearance of the native sunflower meal obtained from the cake, in view of these specific applications.

[0011] In fact, the meal obtained from the sunflower seed cake contains compounds with an unpleasant flavour or olfactory notes, such as, for example, terpenes, polyphenols, several volatile organic compounds and several peptides.

[0012] Among the patent documents relating to removal of the unpleasant notes from plant proteins, application EP0124165 A2 provides for a process for removal of the unpleasant notes due to lipid oxidation (rancidity), in particular from the soybean protein by obtaining a liquid mush on which a current of steam is passed. As is known, oxidative rancidity of lipids leads to the formation of specific typical foul-smelling compounds, in particular hexanal and malondialdehyde (Dominguez etal., Antioxidants 2019, 8(10): 429; Perez-Palacios and Estevez, Meat Quality Analysis 2020, 217-239). Patent application JP2018134003 A2 relates, on the other hand, to a plant protein ingredient defatted to below 3%, with a reduction of an alkane containing 6 carbon atoms below 10 ppm and preferably below 1 ppm, specifically said plant protein ingredient being soybean or defatted rapeseed. The document in question shows how to make food grade protein meals obtained by means of defatting with hexane solvent (an alkane containing 6 carbon atoms), a solvent commonly used for the extraction of oil from oily seeds, precisely due to the high extraction capacity. Said solvent is capable of taking the fat content in the residual cake below 3%, but makes the cake not suitable for human consumption, precisely due to the presence of hexane residues, which must therefore subsequently be eliminated.

[0013] There is therefore a need for a protein ingredient characterised by a new composition with a protein fortification function and / or a technological function in a final food product and / or in the preparation therefore and that is particularly suited for use in applications such as dry pasta and fresh pasta, which is free of compounds with an unpleasant flavour or olfactory notes.

[0014] In this regard, the present invention provides a new, light-coloured protein ingredient obtained from sunflower seeds, characterised by a high protein content, a pleasant organoleptic profile and devoid of herbaceous or beany flavour notes, obtained thanks to the low quantity of chemical compounds that negatively affect the flavour and taste and which, on the other hand, are characteristic of native sunflower meal.

[0015] DEFINITIONS

[0016] Unless otherwise defined, all the terms of the art, notations and other scientific terms used here are intended to have the meanings commonly understood by those who are skilled in the art to which this description belongs. In some cases, terms with commonly understood meanings are defined here for the sake of clarity and / or for ready reference; the inclusion of such definitions in the present description should thus not be interpreted as representing a substantial difference compared to what is generally understood in the art.

[0017] The terms “comprising”, “having”, “including” and “containing” are to be understood as open terms (i.e. with the meaning “comprising, but not limited to”) and are to be considered as a support also for terms such as “to consist essentially of”, “consisting essentially of”, “to consist of” or “consisting of”. For all the ranges specified in the text, figures and claims of the present patent application, it is understood that the endpoints of these ranges are included, just as it us understood that all the values within said ranges are described.

[0018] The terms “obtainable”, “obtained”, “obtainable directly from”, “obtained directly from” are considered equivalent.

[0019] The terms “meal” and “protein meal” mean a protein preparation obtained following grinding of the cake from cold pressing (mechanical defatting) of dehulled sunflower seeds, with a protein content higher than or equal to 40% by weight on the dry weight.

[0020] The term “sunflower protein ingredient” or “protein ingredient from sunflower seeds” means a meal from dehulled and cold-pressed sunflower seeds, which has been subjected to a steam treatment according to the method of the present invention.

[0021] “Room temperature” means a temperature comprised between 5° C and 35° C.

[0022] “Water holding capacity” (WHC) means the amount of water expressed in grams retained per gram of protein ingredient or meal. The test is performed by mixing the water and the protein ingredient or the meal for at least 1 minute. The mixture is then centrifuged and the supernatant is removed. The water holding capacity is determined by weighing the wet precipitate, in order to check the difference in weight compared to the starting powder. “Oil holding capacity” (OHC) means the amount of oil expressed in grams retained per gram of protein ingredient or meal. The test is performed by mixing the oil and the protein ingredient or the meal for 1 minute. The samples are then centrifuged and the supernatant is removed. The oil holding capacity is determined by weighing the wet precipitate, in order to check the difference in weight compared to the starting powder.

[0023] The “ability to create an emulsion and emulsion stability” is expressed as a percentage. It is evaluated by preparing a solution with a precise ratio between the protein ingredient (or meal), water and sunflower oil. During mixing with a high-speed homogenizer, the oil is slowly added to the solution in the same amount as the initial water, thereby creating a first emulsion. The mixture is then centrifuged. The “ability to create an emulsion” is the percentage of emulsion (emulsified layer) that remains after centrifugation, in reference to the first emulsion. The “emulsion stability”, expressed as a percentage, is established by measuring the change in volume of the emulsified layer after treating the samples with heat for a specific time and at a specific temperature, in relation to the first emulsion.

[0024] “Pinene” is an organic compound in the class of terpenes with molecular formula C10H16, and in particular is a bicyclic monoterpene. One of the two isomers of pinene, i.e. “alpha-pinene”, can give the products woody notes. The alpha-pinene was measured using a quantitative method that provides for headspace analysis and gas chromatography combined with mass spectrometry (HS-GC-MS).

[0025] “Butyrolactone”, also called gamma-butyrolactone, is a volatile four-carbon lactone, which can give products a characteristic odour. Its molecular formula is: C4H6O2. The butyrolactone was measured using a quantitative method that provides for headspace analysis and gas chromatography combined with mass spectrometry (HS-GC-MS).

[0026] “Chlorogenic acid” is a polyphenol, i.e. an ester that is obtained from the combination of caffeic acid with quinic acid, which can give the products bitter notes if subjected to roasting or high temperatures. Its molecular formula is: C HisOg.

[0027] “Caffeic acid” is a polyphenol which is derived from cinnamic acid, with a catechol ring as its base structure. It gives a perception of bitterness and astringency and has the molecular formula: C9H8O4.

[0028] “Free chlorogenic acid and caffeic acid” means the measurement of the indistinct group of these two compounds not bonded to other components, such as amino acids for example. They are measured by means of extraction and treatment with solvents such as ethanol, petroleum ether and ethyl acetate. The extract obtained is subjected to evaporation in a Rotavapor to remove the solvents. The residue thus obtained is then dissolved completely in water. The solution thus obtained is analysed using a spectrophotometer at a wavelength of 324nm.

[0029] “Polyphenols” means a class of molecules characterised by the presence of multiple phenolic groups and comprise various compounds, such as flavonoids, tannins and lignins. Polyphenols are measured using the Folin-Ciocalteu test and are measured in gallic acid equivalents (GAE).

[0030] SUMMARY OF THE INVENTION

[0031] The object of the present invention is a light-coloured protein ingredient from sunflower seeds with a taste and flavour suited for use in food preparations, for example of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage.

[0032] The ingredient of the invention is characterised by a protein content by weight on dry matter comprised between 40% and 63%, and by a fat content by weight on dry matter comprised between 1 % and 20%. Furthermore, it is characterised by quantities having no influence on the flavour and the taste of the chemical compounds naturally present in sunflower seeds and that normally give an unpleasant flavour to food preparations based on said meal: its alpha-pinene content by weight is, in fact, comprised between 400 pg / kg and 100 pg / kg, preferably between 300 pg / kg and 100 pg / kg, its free chlorogenic acid and caffeic acid by weight is comprised between 7.0x106pg / kg and 2.5x106pg / kg, its butyrolactone content by weight is comprised between 1900 pg / kg and 0 pg / kg, preferably between 1600 pg / kg and 0 pg / kg, its total polyphenol content is comprised between 50 and 30 g / L GAE, preferably between 49 and 40g / L GAE.

[0033] Furthermore, according to a preferred aspect, since defatting of dehulled sunflower seeds is performed through cold pressing (cold mechanical defatting), the protein ingredient obtained after the steam treatment of the invention does not comprise any residue of defatting organic solvents, i.e. does not comprise, for example, residues of solvents such as hexane or ethanol.

[0034] In conclusion, the protein ingredient of the invention is characterised by a light colour, defined by a CIELAB notation varying between 57 - 79 (L*), 1.2-5.3 (a*), 15.3-26.0 (b*), with a colouration preferably between 73-79 (L*), 4.5-4.8 (a*), 24.5-25 (b*).

[0035] An object of the invention is also the use of the protein ingredient as an ingredient in food preparations, preferably for human consumption, in which the ingredient can be the main ingredient or a functional ingredient.

[0036] According to a preferred aspect, the ingredient is used in a food product, in particular of the dry and fresh pasta type, said preparations being examples such as preparations of dry pasta, gluten-free dry pasta, fresh pasta and gluten-free fresh pasta, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. The protein ingredient subject-matter of the invention can be used as a replacement of proteins from other sources, or can be used as integration thereof.

[0037] Furthermore, an object of the invention is also a method for producing the ingredient, said method being characterised by mechanical dehulling and defatting (cold-pressing) associated with stripping by means of steam treatment of the chemical compounds that negatively affect the taste and flavour in said food preparations.

[0038] DETAILED DESCRIPTION OF THE INVENTION

[0039] The object of the present invention is a light-coloured protein ingredient from sunflower seeds with a taste and flavour suited for use in food preparations, for example of the dry and fresh pasta type, also gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage. The ingredient of the invention is characterised by a protein content by weight on dry matter comprised between 40% and 63%, and by a fat content by weight on dry matter comprised between 1 % and 20%. Furthermore, the ingredient of the invention is characterised by quantities having no influence on the flavour and taste of the chemical compounds naturally present in sunflower meal that normally give an unpleasant flavour to food preparations based on said meal: its alpha-pinene content by weight is, in fact, comprised between 400 pg / kg and 100 pg / kg, its free chlorogenic acid and caffeic acid by weight is comprised between 7.0x106pg / kg and 2.5x106pg / kg, its butyrolactone content by weight is comprised between 1900 pg / kg and 0 pg / kg, preferably between 1600 pg / kg and 0 pg / kg, and its total polyphenol content is comprised between 50 and 30 g / L GAE, preferably between 49 and 40 g / L GAE.

[0040] Furthermore, according to a preferred aspect, since defatting of dehulled sunflower seeds is performed through cold pressing, the protein ingredient obtained after the steam treatment of the invention does not comprise any residue of defatting organic solvents, i.e. does not comprise, for example, residues of solvents such as hexane or ethanol.

[0041] In conclusion, the protein ingredient of the invention is characterised by a light colour, defined by a CIELAB notation varying between 57 - 79 (L*), 1.2-5.3 (a*), 15.3-26.0 (b*), with a colouration preferably between 73-79 (L*), 4.5-4.8 (a*), 24.5-25 (b*).

[0042] The protein ingredient of the invention is entirely comestible and devoid of common allergens.

[0043] According to a preferred aspect, the protein ingredient of the invention is characterised by:

[0044] - a protein content by weight on dry matter comprised between 40% and 63%, preferably comprised between 50% and 60%, more preferably comprised between 52% and 58%;

[0045] - a fat content by weight on dry matter comprised between 1 % and 20%, preferably between 5% and 12%; - an alpha-pinene content by weight comprised between 400 pg / kg and 100 pg / kg, preferably between 300 pg / kg and 100 pg / kg;

[0046] - a free chlorogenic acid and caffeic acid content by weight comprised between 7.0x106pg / kg and 2.5x106pg / kg, preferably between 5.0x106pg / kg and 2.5x106pg / kg;

[0047] - a butyrolactone content by weight comprised between 1900 pg / kg and 0 pg / kg, preferably between 1600 pg / kg and 0 pg / kg;

[0048] - a total polyphenol content comprised between 50 and 30 g / L GAE, preferably between 49 and 40 g / L GAE, and

[0049] - a light colour, defined by a CIELAB notation varying between 57 - 79 (L*), 1.2-5.3 (a*), 15.3-26.0 (b*), with a colouration preferably between 73-79 (L*), 4.5-4.8 (a*), 24.5-25 (b*).

[0050] According to another preferred aspect, the protein ingredient from sunflower seeds of the invention is characterised by a maximum relative humidity comprised between 5% and 12%, preferably comprised between 5% and 10%, measured as the difference between the initial weight and the final weight after drying in a stove at 103°C for 4 hours.

[0051] According to a further preferred aspect, the protein ingredient from sunflower seeds of the invention is characterised by a neutral pH comprised between 6.0 ± 0.5 and 7.0 ± 0.5, when dissolved in water at a concentration of 5% and measured at a temperature of 25°C.

[0052] Furthermore, the protein ingredient from sunflower seeds of the invention is characterised by a water solubility comprised in the range of 30% to 40%, preferably in the range of 33% to 37%, measured at pH 7 at a temperature of 25°C.

[0053] According to a particularly preferred aspect, the protein ingredient from sunflower seeds of the invention has a protein content of at least 40% and 63% at most, with a maximum relative humidity of 12%, a beige colour (defined by a CIELAB notation varying between 57 - 79 (L*), 1.2-5.3 (a*), 15.3-26.0 (b*)), a neutral pH comprised between 6.0 ± 0.5 and 7.0 ± 0.5, when dissolved in water at a concentration of 5% measured at a temperature of 25°C.

[0054] Preferably, the fat content is between 1% and 20%.

[0055] According to a further preferred aspect, the protein ingredient of the invention is characterised by a particle size comprised between 100 pm and 1 mm, preferably comprised between 100 pm and 800 pm and even more preferably comprised between 100 pm and 500pm.

[0056] The protein ingredient of the invention is characterised by quantities having no influence on the flavour and taste of the chemical compounds naturally present in sunflower seeds and that normally give an unpleasant flavour to food preparations based on sunflower seed meal, thus being useful for use in food preparations, preferably for human consumption.

[0057] In fact, as indicated in the experimental part, significant percentage reductions in the alpha-pinene and butyrolactone compounds, the sum of free chlorogenic acid and caffeic acid and a change in the concentration of total polyphenols were observed.

[0058] Furthermore, the protein ingredient preferably comprises an amount of dietary fibres of less than 17% by weight on a dry base, even more preferably less than 7% by weight on a dry base.

[0059] The protein ingredient of the invention advantageously has specific technical and functional properties that are useful in the food industry. In particular, these properties are at least one of the following:

[0060] - water holding capacity: may vary in a range of 0.5 g to 1.0 g and even more preferably 0.7 to 1.0 g of water retained by 1 g of protein meal; and / or - oil holding capacity: may vary in a range between 0.7 to 1.3 g, and more preferably between 0.9 to 1.3 g of oil retained by 1 g of protein meal; and / or - ability to create emulsion: the thickness of the emulsified layer preferably ranges between 51.3-60% and even more preferably between 54-60% of the total volume of the water-oil-protein meal mixture.

[0061] By virtue of the above-described technical and functional properties and the neutral pH (which does not alter the pH or flavour of food formulations), the protein ingredient of the invention is particularly suitable for use as an ingredient in food preparations for human consumption.

[0062] An object of the invention is therefore use of the protein ingredient of the invention as an ingredient in a food preparation, preferably for human consumption.

[0063] The ingredient of the invention can be a main ingredient or a functional ingredient of said food preparation.

[0064] The protein ingredient of the invention is preferably suitable for use in a specific food preparation, chosen between dry pasta with gluten, fresh pasta with gluten, dry pasta gluten-free or fresh pasta gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage.

[0065] The protein ingredient subject-matter of the invention can be used as a replacement of proteins from other sources, or can be used as integration thereof.

[0066] In particular, the invention relates to a food preparation comprising the protein ingredient of the invention, said food preparation preferably being chosen between dry pasta with gluten, fresh pasta with gluten, dry pasta gluten-free, fresh pasta gluten-free, sweet spreadable cream, or a powder preparation for a hot beverage.

[0067] According to a preferred aspect, the protein ingredient of the invention is used in a food preparation, preferably for human consumption, in a percentage amount varying in the range from 0.1 % to 97%, more preferably in the range from 5% to 70%, even more preferably from 10% to 45%, with reference to the total weight of the food preparation.

[0068] Preferably, the protein ingredient of the invention is used in dry pasta and fresh pasta with gluten and gluten-free for human consumption, in a percentage amount varying in the range from 5% to 45%, more preferably in the range from 10% to 30%, with reference to the total weight of the food preparation. Preferably, the protein ingredient of the invention is used in the cream, preferably spreadable cream, even more preferably sweet spreadable cream for human consumption, in a percentage amount varying in the range from 0.1% to 70%, more preferably in the range from 5% to 30%, with reference to the total weight of the food preparation.

[0069] Preferably, the protein ingredient of the invention is used in the preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage for human consumption, in a percentage amount varying in the range from 0.1 % to 97%, more preferably in the range from 15% to 55%, with reference to the total weight of the food preparation.

[0070] A food preparation of the invention, in particular the dry pasta and the fresh pasta, with gluten and gluten-free, preferably for human consumption, may comprise the protein ingredient of the invention together with at least one other meal and with water.

[0071] According to a preferred aspect, the meal that can be used in a food preparation according to the invention is chosen from among durum wheat semolina flour, wholemeal durum wheat semolina flour, soft wheat flour, pregelatinised and non-pregelatinised yellow com flour, pregelatinised and non-pregelatinised white corn flour, pregelatinised and non-pregelatinised rice flour, wholegrain rice flour, semi-milled rice flour, buckwheat flour, whole buckwheat flour, oat flour, whole oat flour, teff flour, whole teff flour, quinoa flour, spelt flour, sorghum flour, amaranth flour, legume flour (chickpeas, lentils, peas, soybean) and mixtures thereof. A particularly preferred flour is chosen from among durum wheat semolina flour, pregelatinised yellow com flour, pregelatinised white com flour, pregelatinised rice flour and mixtures thereof.

[0072] The food preparation according to the invention can further comprise other components, such as, for example, mono- and diglycerides of fatty acids, starch (tapioca, rice, com, potato), potato flour, egg, vegetable oil (sunflower, rapeseed, soybean, safflower), spinach, dehydrated spinach, tomatoes, dehydrated tomatoes. In particular, an object of the invention is a dry pasta that has the following percentage composition by weight, with respect to the total weight of the composition:

[0073] - durum wheat semolina flour 35-45%

[0074] - sunflower protein ingredient 28-33%

[0075] - water 27-32%

[0076] An object of the invention is also a gluten-free dry pasta comprising the protein ingredient of the invention that has the following percentage composition by weight, with respect to the total weight of the composition: - water 30-43.0%

[0077] - pregelatinised yellow com flour 30-33%

[0078] - sunflower protein ingredient 9-12%

[0079] - pregelatinised white corn flour 9-12%

[0080] - pregelatinised rice flour 9-12%

[0081] - mono- and diglycerides of fatty acids 0-1 %

[0082] This gluten-free dry pasta was analysed for hardness, cohesiveness and chewability compared to two gluten-free dry pastas on the market with a similar protein content, and compared to a conventional durum wheat semolina dry pasta. In contrast with the two gluten-free dry pastas on the market, the gluten-free dry pasta subject-matter of the patent proved to be comparable to the conventional durum wheat semolina dry pasta in all three aspects analysed (hardness, cohesiveness and chewability).

[0083] This gluten-free dry pasta was also tested by 25 panellists in comparison with two gluten-free dry pastas on the market with a similar protein content. The gluten-free dry pasta subject-matter of the patent was the most preferred by the panellists both in terms of overall liking and in the individual parameters analysed (appearance, colour, odour, taste, after-taste, structure). An object of the invention is also a fresh pasta comprising the protein ingredient of the invention that has the following percentage composition by weight, with respect to the total weight of the composition:

[0084] - durum wheat semolina flour 45-55%

[0085] - water 38-44%

[0086] - sunflower protein ingredient 7-11%

[0087] An object of the invention is also a gluten-free fresh pasta comprising the protein ingredient of the invention that has the following percentage composition by weight, with respect to the total weight of the composition: - water 33-48.0%

[0088] - pregelatinised yellow com flour 25-30%

[0089] - sunflower protein ingredient 9-12%

[0090] - pregelatinised white corn flour 9-12%

[0091] - pregelatinised rice flour 9-12%

[0092] - mono- and diglycerides of fatty acids 0-1 %

[0093] A food preparation of the invention, in particular a sweet spreadable cream, preferably for human consumption, can comprise the protein ingredient of the invention together with at least one sugar or sweetener, and / or one fat. According to a preferred aspect, the sugar or sweetener that can be used in the food preparation according to the invention is at least one sugar or sweetener chosen from among beet sugar or cane sugar, dextrose, fructose, glucose or fructose syrup, inverted sugar syrup, honey, maple syrup or agave syrup, stevia, monk fruit, a polyol, such as, for example, sorbitol, maltitol, erythritol, xylitol, etc., an artificial sweetener, such as, for example aspartame, acesulfame-k and sucralose, etc., and mixtures thereof. A particularly preferred sugar or sweetener is chosen from among beet sugar, cane sugar, maltitol and mixtures thereof.

[0094] According to a preferred aspect, the fat that can be used in a food preparation according to the invention is chosen from among the oils of soybean, sunflower, com, rapeseed, palm, palm kernel, peanut, coconut, olive, grape seed, cotton, sesame oil, flax, avocado, safflower, cocoa butter, Shea butter, hydrogenated, fractionated or interesterified oils and fats, butter and mixtures thereof. A particularly preferred fat is chosen from among palm oil, palm kernel oil, sunflower oil, rapeseed oil, cocoa butter and mixtures thereof.

[0095] The food preparation according to the invention, in particular the sweet spreadable cream, can further comprise skimmed milk or whole milk, skimmed milk or whole milk powder, rice flour, com flour, cocoa, chocolate, carob flour, almonds, hazelnuts, cashew nuts, pistachios, pine nuts, walnuts, pecan nuts, macadamia nuts, Brazil nuts in the form of flour or pastes or as they are, sunflower seeds, pumpkin seeds, flax seeds, sunflower lecithin, soybean, rapeseed, vanilla, vanilla extract, flavourings, and mixtures thereof.

[0096] In particular, an object of the invention is a sweet spreadable cream that has the following percentage composition by weight, with respect to the total weight of the composition:

[0097] - sugar 20-75%

[0098] - sunflower oil 10-23%

[0099] - sunflower protein ingredient 5-18%

[0100] - hazelnuts 5-12%

[0101] - milk powder 2-10%

[0102] - cocoa powder 2-8%

[0103] - cocoa butter 1 -5%

[0104] - sunflower lecithin 0-2%

[0105] - vanilla extract 0-2%

[0106] A food preparation of the invention, in particular a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage, preferably for human consumption, may comprise the protein ingredient of the invention together with at least one other flour. According to a preferred aspect, the flour that can be used in the food preparation according to the invention is chosen from among roasted barley, soluble chicory, carob flour, lupin flour, oat flour, rye flour, buckwheat flour, millet flour, sorghum flour, chestnut flour, sweet potato flour, tapioca flour, cassava flour, wholegrain rice flour, amaranth flour, quinoa flour, chickpea flour, lentil flour, bean flour, pea flour, almond flour, hazelnut flour, cashew nut flour, coconut flour, sunflower seed flour, pumpkin seed flour, flaxseed flour, chia seed flour, hemp seed flour, dehydrated date flour, dried fig flour, dried raspberry flour, dried blueberry flour, green banana flour, apple flour, beetroot flour, Jerusalem artichoke flour, acorn flour, malted barley flour, dandelion root flour, ginseng root flour, potato flour, roasted chestnut flour, mixed nut flour, and mixtures thereof.

[0107] In particular, an object of the invention is a powder preparation for a hot beverage that has the following percentage composition by weight, with respect to the total weight of the composition:

[0108] - roasted barley 20-80%

[0109] - sunflower protein ingredient 15-45%

[0110] - soluble chicory 4,5-35%

[0111] - freeze-dried blackcurrant 0.5-5%

[0112] The protein ingredient of the invention or a food preparation that comprises it are characterised by a high protein content and by a pleasant organoleptic profile and devoid of herbaceous or beany flavour notes, due to the low quantity of chemical compounds that negatively affect the flavour and taste which, on the other hand, are characteristic of native sunflower meal.

[0113] An object of the present invention is therefore also a method for obtaining the protein ingredient of the invention as described above, starting from mechanically dehulled and defatted sunflower seeds, comprising the following sequential steps:

[0114] I) grinding the defatted cake and obtaining a sunflower protein meal; II) steam treatment of the sunflower protein meal from step I), wherein the weight ratio of meal to steam of step II) is comprised between 0.2 and 9, preferably between 4 and 6, and obtaining a wet sunflower protein ingredient;

[0115] III) drying of the wet sunflower protein ingredient obtained in step II).

[0116] Before step I), the sunflower seeds are dehulled to remove the black shells, thereby obtaining a light-coloured starting product (defatted cake) with a higher protein concentration compared to the dehulled product: the protein concentration of the starting product is, in fact, equal to or greater than 20% on the dry matter.

[0117] The sunflower seeds are dehulled at least 50%, preferably they are dehulled in a percentage range varying from 50% to 80% and even more preferably they are dehulled 80%.

[0118] The dehulling can be carried out with an optical sorting dehulling machine which has a precision ranging from 90 to 100%.

[0119] Furthermore, still before step I), the sunflower seeds are then mechanically de-oiled, preferably with a cold pressing process (temperature inside the press lower than 100° C, preferably comprised between 35° C and 60° C) until a product (cake) is obtained with a total fat content, measured after acid hydrolysis, less than 20%, preferably less than 12%.

[0120] According to a preferred aspect, the dehulled sunflower seeds are preheated before being introduced into the press at a temperature in the range of between 25° C and 50° C, whereas the temperature of the dehulled sunflower seeds inside the press ranges from 20° C to 100° C, preferably from 35° C to 60° C.

[0121] Furthermore, according to a further preferred aspect, recirculation of the pressing process can range between 0 and 70%, with a greater preference for a recirculation percentage of 0%, which means that the material pressed by the press will not re-enter it for subsequent pressing. Whereas in the case of 70% recirculation, 70% of the pressed material exiting the press will re-enter it for further pressing. According to a preferred aspect, the sunflower seeds are mechanically dehulled and defatted until a product (defatted cake) is obtained with a protein content by weight on dry matter comprised between 40% and 63%, preferably comprised between 50% and 60%, more preferably comprised between 52% and 58%, and with a fat content by weight on dry matter comprised between 1% and 20%, preferably between 5% and 12%.

[0122] The protein content was measured using the total Kjeldahl N *6.25 method (ISO 1871:2009).

[0123] The fat content was determined using the method described in “Rapporti ISTISAN 1996 / 34 Met A”, on page 41.

[0124] In step I) of the method of the invention, the defatted cake is ground to obtain a sunflower protein meal with a particle size comprised between 100 pm and 1mm, preferably comprised between 100 pm and 800pm and more preferably comprised between 100 pm and 500 pm.

[0125] Step II) of the method of the invention is preferably performed at a temperature comprised between 70 and 150°C, preferably between 80 and 110°C.

[0126] In this step, the chemical compounds that negatively affect the taste and flavour of the native sunflower meal, such as alpha-pinene, butyrolactone, free chlorogenic acid and caffeic acid and other polyphenols characterised by an unpleasant taste and flavour are stripped, thus obtaining the protein ingredient of the invention.

[0127] In fact, after step II) of the method of the invention (stripping), a protein ingredient is obtained that has a reduction between 50% and 100%, preferably between 60% and 100%, in the amount of alpha-pinene content initially present.

[0128] Insofar as concerns the reduction in the amount of the sum of free chlorogenic acid and caffeic acid compounds after step II), a reduction between 30 and 10%, preferably between 20 and 30%, is obtained.

[0129] Insofar as concerns the total polyphenols after step II), a reduction between 20% and 8%, preferably between 20% and 12.5%, is obtained. Lastly, insofar as concerns the reduction in the amount of the butyrolactone compound after step II), a reduction between 15% and 70%, preferably between 20 and 70%, is obtained.

[0130] According to another preferred aspect, thanks to step II) (stripping with steam) of the method of the invention, it is possible to obtain a protein ingredient with an alpha-pinene content by weight comprised between 400 pg / kg and 100 pg / kg, preferably between 300 pg / kg and 100 pg / kg, and a free chlorogenic acid and caffeic acid content by weight comprised between 7.0x106pg / kg and 2.5 x106pg / kg, preferably between 5.0x106pg / kg and 2.5x106pg / kg, a butyrolactone content by weight comprised between 1900 pg / kg and 0 pg / kg, preferably comprised between 1600 pg / kg and 0 pg / kg, and a total polyphenol content comprised between 50 and 30 g / L GAE, preferably between 49 and 40 g / L GAE.

[0131] In step III), the wet sunflower protein ingredient is preferably dried at a temperature comprised between 50 and 130°C, preferably between 70 and 90°C, obtaining a product with maximum relative humidity comprised between 5% and 12%, preferably between 5% and 10%.

[0132] According to another preferred aspect, the drying of step III) is performed for a time comprised between 5 and 600 seconds, more preferably between 10 and 60 seconds.

[0133] According to a further preferred aspect of the invention, after the drying in step III), a step could be present of grinding the sunflower protein ingredient to obtain a protein ingredient with a particle size comprised between 100pm and 1mm, preferably comprised between 100pm and 800 pm, and even more preferably comprised between 100 and 500 pm.

[0134] The sunflower protein ingredient obtained with the method of the invention has a more neutral taste than the starting one and, as such, is suitable for use in food preparations preferably for human consumption, and in particular for use in pasta products, both fresh and dry, with gluten and gluten-free, in cream products, both spreadable cream and sweet spreadable cream, and in powder preparations for beverages, preferably in powder preparations for hot beverages.

[0135] The invention is illustrated below by means of experimental examples, which are not to be considered limiting to the scope of the invention.

[0136] EXAMPLES

[0137] Materials and methods

[0138] Quantification of alpha-pinene (CioH ), butyrolactone (C4H6O2), the sum of free chlorogenic acid (C HisOo) and caffeic acid (C9H8O4) and total polyphenols.

[0139] The quantification of the alpha-pinene (CioH ) and butyrolactone (C4H6O2) compounds was performed using a quantitative method that provides for headspace analysis and gas chromatography combined with mass spectrometry (HS-GC-MS).

[0140] The quantitative method provided for transfer of the sample into a vial for the headspace analysis and the addition of a known volume of saline solution. The sample was heated at 80°C for 30 minutes to favour migration of the volatile compounds into the headspace. After injection in gas chromatography and relative acquisition in mass spectrometry, the peaks were identified using standard reference solutions. Quantification was performed by constructing a calibration curve with the analytes of interest, using standard solutions at known concentrations.

[0141] The percentage analysis on the total of volatile organic compounds was performed using a qualitative method that provides for solid-phase microextraction (SPME) with gas chromatography analysis combined with mass spectrometry (GC-MS SPME). In particular, the sample was transferred into a vial for SPME (Solid Phase Microextraction) analysis at ambient temperature, where the volatile compounds become available in the headspace step. A biphasic fibre that adsorbs and absorbs the volatile compounds was then inserted. Injection in gas chromatography was then performed, with relative thermal desorption in the injector, of the volatile compounds that were then chromatographically separated and detected by the mass spectrometry. Acquisition of the mass spectrometry (scan 35-350 a.m.u., where 1 a.m.u. is equal to 0.9315 GeV / c2) produced a chromatogram in TIC (total ion current) and the peaks were identified through comparison with the NIST library. The chromatographic area of the TIC of each recognised peak was relativised to the sum of all the areas to obtain the concentration in percentage of each analyte.

[0142] Quantification of the sum of free chlorogenic acid (C HisOg) and caffeic acid (C9H8O4) was performed by weighing 1 ,5g of meal / protein ingredient in 20m L ethanol / water solution at 80% v / v. The sample was continuously stirred for 30 minutes and then centrifuged at 12100rcf for 10 minutes. The precipitate was then re-suspended in the ethanol solution and treated as described in the previous step, for a total of 4 cycles. The supernatants were joined and evaporated in a vacuum Rotavapor at a maximum temperature of 45°C up until removal of the ethanol. The aqueous extract was diluted to 15mL with deionised water. The residual oil was removed through two extractions with 15mL of petroleum ether in a separator funnel. The aqueous extract was extracted three times with 15mL of ethyl acetate in a separator funnel. The organic phase containing the free chlorogenic acid and caffeic acid extracted was dried completely with a vacuum Rotavapor at a maximum temperature of 45°C. The dry residue was re-dissolved in 30g of deionised water and the absorbance was measured using a spectrophotometer at a wavelength of 324nm.

[0143] Quantification of the total polyphenols was performed using the Folin-Ciocalteu test: 22.2mg of meal / protein ingredient sample was solubilised in 50m L of deionised water. 1 mL of the suspension was made to react with 0.1 mL of Folin-Ciocalteu reagent and diluted with 0.9mL of deionised water. After 5 minutes in the dark, 1 mL of a sodium carbonate aqueous solution at 7% m / v was introduced and diluted with 0.4m L of deionised water. After another 30 minutes in the dark, the absorbance of the solution was measured under the spectrophotometer at a wavelength of 765 nm. Example 1 - Protein ingredient.

[0144] 1600 g of sunflower seeds were dehulled and separated by an optical sorter with 95% precision. Subsequently, the 630 g of dehulled seeds were deoiled and defatted by cold pressing. The seeds were preheated to a temperature of 35°C and reached a temperature of 50°C inside the press. 140 g of meal, obtained from cold pressing and subsequent grinding of the cake, was steam treated at 95°C for 30 minutes with a flow rate of 200g / h of steam. After treatment, the protein ingredient reached 15.3% moisture. The protein ingredient was dried at 50°C for 8 hours, reaching 5% moisture. Lastly, the sunflower protein ingredient was ground at 12,000 rpm to a particle size of 200 micron.

[0145] The 115 g of sunflower protein ingredient obtained showed the following percentage values on 100 g of product:

[0146] - moisture 8.64 ± 0.30

[0147] - proteins 50.2 ± 2.0

[0148] - total fats 10.1 ± 1.2

[0149] - dietary fibres 14.0 ± 2.4

[0150] - carbohydrates 9.21 ± 3.40

[0151] - ash 7.35 ± 0.49

[0152] Example 2 - Analysis of the chemical compounds that negatively affect the taste and flavour of the protein ingredient obtained in example 1.

[0153] The protein ingredient obtained in example 1 was analysed to determine the chemical compounds that negatively affect the taste and flavour. The compounds that can change taste and flavour are terpenes, polyphenols, volatile organic compounds and certain peptides.

[0154] Among the terpenes, the most representative compound is alpha-pinene (CioH ) which is reduced by 80% after steam treatment, butyrolactone (C4H6O2), 4-carbon lactone, which is reduced by 58%, the polyphenols chlorogenic acid (C HisOg) and caffeic acid (C9H8O4), the sum of which is reduced by 28%, and total polyphenols, the sum of which is reduced by 19%.

[0155] Meal as such Protein ingredient Alpha-Pinene (CioHw) 890 pg / kg 180 pg / kg Butyrolactone (C4H6O2) 3800 pg / kg 1600 pg / kg Sum of free chlorogenic acid 3.9x106pg / kg 2.8x106pg / kg (C16H18O9) and caffeic acid (C9H8O4)

[0156] Total polyphenols 50.9 g / L GAE 41.3 g / L GAE

[0157]

[0158] Example 3 - analysis of the functional properties of the protein ingredient obtained in example 1.

[0159] Water holding capacity

[0160] 0.2 g of the sunflower protein ingredient obtained in example 1 were mixed with 2 ml of deionised water in a vortex mixer for 1 minute. The mixture was then centrifuged for 15 minutes at the maximum RCF of the centrifuge (20913 RCF), at room temperature. The supernatant was then removed by inverting the test tube for 1 minute. Finally, the wet precipitate was weighed and the difference in weight compared to the starting amount of isolate was verified.

[0161] A value of 0.69 / 1 g was obtained.

[0162] Oil holding capacity

[0163] 0.2 g of the sunflower protein ingredient obtained in example 1 were mixed with 2 ml of sunflower oil in a vortex mixer for 1 minute. The mixture was then centrifuged for 15 minutes at the maximum RCF of the centrifuge (20913 RCF), at room temperature. The supernatant was then removed by inverting the test tube for 1 minute. Finally, the wet precipitate was weighed and the difference in weight compared to the starting amount of isolate was verified.

[0164] A value of 0.90 / 1 g was obtained.

[0165] Ability to create an emulsion (or emulsifying ability) 3.5 g of the sunflower protein ingredient of example 1 were mixed with 50 ml of deionised water under stirring, using a high-speed homogenizer at 7,000 rpm for 30 seconds. 25 ml of sunflower oil were then slowly added to the mixture obtained, followed by further high-speed homogenization at 7,000 rpm for 30 seconds. Then, 25 ml of sunflower oil were again added slowly followed by high-speed homogenization at 7,000 rpm for 90 seconds to obtain a first emulsion. The mixture was transferred into two 50 ml test tubes and the emulsion layer created was evaluated. The emulsion was then centrifuged for 5 minutes at low RCF values of the centrifuge (218 RCF) at room temperature. The percentage of the emulsified layer remaining after centrifugation, which indicates the emulsifying ability, was measured. A result of 51.73% was obtained.

[0166] Subsequently, the test tubes were heated at 85° C for 15 minutes in a bain-marie and the emulsion was centrifuged for 5 minutes at low centrifuge ref (218 ref). The residual percentage of the emulsified layer remaining after centrifugation was measured, in relation to the first emulsion. A result of 38.33% was obtained.

[0167] Example 4 - Preparation of dry pasta.

[0168] 64 g of the sunflower protein ingredient obtained in Example 1 and 76 g of durum wheat semolina flour were thoroughly mixed together and inserted into the thermomix. 60 g of water at a temperature of 5-10 °C was added. The entire mixture was kneaded for 1 minute at a speed of 0.5 and then for 5 minutes at a speed of 2 with inverted blades. The dough was transferred inside the pasta machine with die for macaroni of 8-9 mm in diameter. The dough was then extruded and cut to obtain 35-40 mm pieces of fresh pasta. The fresh pasta was dried at 30°C for 8 hours.

[0169]

[0170] of qluten-free dry

[0171] 56.5 g of the sunflower protein ingredient obtained in Example 1 was thoroughly mixed with 159.5 g of pregelatinised yellow com flour, 52.5 g of pregelatinised white corn flour, 52.5 g of pregelatinised rice flour and 4 g of mono- and diglycerides of fatty acids. The powders were inserted into the thermomix and 175 g of water at a temperature of 5-10 °C was added. The entire mixture was kneaded for 2 minutes at a speed of 1 and then for 15 minutes at a speed of 2.5 with inverted blades. The dough was transferred inside the pasta machine with die for fusilli of 9-10 mm in diameter. The dough was then extruded and cut to obtain 35-40 mm pieces of fresh pasta. The fresh pasta was dried at 30°C for 16 hours.

[0172] The gluten-free dry pasta was analysed for hardness, cohesiveness and chewability with a texturometer and compared to two gluten-free dry pastas on the market with a similar protein content, and compared to a conventional durum wheat semolina dry pasta. All the pastas analysed were in the fusilli shape. The conventional pasta was the Sgambaro brand and the two gluten-free pastas were the Felicia and Garofalo brands.

[0173] In contrast with the two gluten-free dry pastas on the market, the gluten-free dry pasta subject-matter of the patent proved to be comparable to the conventional durum wheat semolina dry pasta in all three aspects analysed (hardness, cohesiveness and chewability).

[0174] Sgambaro Gluten-free Felicia Garofalo conventional pasta gluten-free gluten-free pasta example 5 pasta pasta Hardness (g) 802 ± 140 728 ± 57 2072 ± 298 812 ± 123 Cohesiveness 0.70 ± 0.00 0.70 ± 0.00 0.67 ± 0.05 0.35 ± 0.05 Chewability (g) 505 ± 88 458 ± 36 1234 ± 103 258 ± 65

[0175]

[0176] The gluten-free dry pasta was also analysed in terms of appearance, colour, odour, taste, after-taste, structure and overall liking, compared to the two dry pastas on the market with a similar protein content, through a panel test with 25 people. The gluten-free dry pasta subject-matter of the patent was the most preferred by the panellists both in terms of overall liking and in the individual parameters analysed (appearance, colour, odour, taste, after-taste, structure).

[0177] Example 6 - Preparation of fresh pasta

[0178] 25 g of the sunflower protein ingredient obtained in Example 1 and 154 g of durum wheat semolina flour were thoroughly mixed together and inserted into the thermomix. 120 g of water was added. The entire mixture was kneaded for 30 seconds at a speed of 1 and then for 3 minutes in kneading mode. The dough was transferred to a worktop and worked by hand. The dough was allowed to rest for 30 minutes at ambient temperature and then laminated until a thickness of 3-4 millimetres was reached. Lastly, the laminated dough was cut to obtain tagliatelle. The fresh pasta was first steam treated for 10 minutes at a temperature of at least 90°C and then dried at 60°C for 150 minutes. The fresh pasta was stored at a temperature of 0-4°C.

[0179] Example 7 - Preparation of gluten-free fresh pasta

[0180] 25 g of the sunflower protein ingredient obtained in Example 1 was thoroughly mixed with 80 g of pregelatinised yellow corn flour, 25 g of pregelatinised white corn flour, 25 g of pregelatinised rice flour and 2.4 g of mono- and diglycerides of fatty acids. The powders were then inserted into the thermomix and 140 g of water was added. The entire mixture was kneaded for 30 seconds at a speed of 1 and then for 3 minutes in kneading mode. The dough was transferred to a worktop and worked by hand. The dough was allowed to rest for 30 minutes at ambient temperature and then laminated until a thickness of 3-4 millimetres was reached. Lastly, the laminated dough was cut to obtain tagliatelle. The fresh pasta was first steam treated for 10 minutes at a temperature of at least 90°C and then dried at 60°C for 150 minutes. The fresh pasta was stored at a temperature of 0-4°C.

[0181] Example 8 - Preparation of a sweet spreadable cream

[0182] 250 g of sunflower oil, 180 g of the sunflower protein ingredient obtained in Example 1 , 100 g of hazelnuts and 20 g of cocoa butter were inserted into a bowl. After several minutes, 500 g of sugar, 120 g of milk powder, 30 g of cocoa, 10 g of sunflower lecithin and 1 g of vanilla extract were inserted. The bowl was allowed to work for around 20 hours and the cream was packaged and left to cool at ambient temperature.

[0183] Example 9 - Preparation of a hot beverage

[0184] The flour was roasted in an oven at 205° C for 30 minutes. 4.9 g of roasted barley, 1.4 g of sunflower protein ingredient, 0.63 g of soluble chicory and 0.07 g of freeze-dried blackcurrant were then mixed in. 128 g of water at 85° was then added to the previously mixed powders, the mixture was mixed for 20 seconds and then allowed to wait for 5 minutes. The beverage was filtered through an 80 mesh sieve.

Claims

1. CLAIMS1. A protein ingredient from sunflower seeds characterized by:3.- a protein content by weight on dry matter comprised between 40% and 63%, preferably comprised between 50% and 60%, more preferably comprised between 52% and 58%;4.- a fat content by weight on dry matter comprised between 1% and 20%, preferably between 5% and 12%;5.- an alpha-pinene content by weight comprised between 400 pg / kg and 100 pg / kg, preferably between 300 pg / kg and 100 pg / kg;6.- a content of free chlorogenic acid and caffeic acid by weight comprised between 7.0x106pg / kg and 2.5x106pg / kg, preferably between 5.0x106pg / kg and 2.5x106pg / kg;7.- a butyrolactone content by weight comprised between 1900 pg / kg and 0 pg / kg, preferably between 1600 pg / kg and 0 pg / kg;8.- a total polyphenol content comprised between 50 and 30 g / L GAE, preferably between 49 and 40 g / L GAE; and9.- by a light colour defined by a CIELAB notation varying between 57-79 (L*), 1.2-5.3 (a*), 15.3-26.0 (b*), with colouration preferably between 73-79 (L*), 1.2-4.8 (a*), 24.5-25 (b*).

2. The protein ingredient according to claim 1 , further characterized by a maximum relative humidity comprised between 5% and 12%, preferably comprised between 5% and 10%.

3. The protein ingredient according to any one of the preceding claims, characterized by a neutral pH comprised between 6.0 ± 0.5 and 7.0 ± 0.5 when dissolved in water at a concentration of 5% and measured at a temperature of 25°C, and / or a water solubility comprised in the range of 30% to 40%, preferably in the range of 33% to 37%, measured at pH 7 at a temperature of 25°C.

4. The protein ingredient according to any one of the preceding claims, further characterized by at least one of the following technical-functional properties:12.- water-holding capacity: may vary in the range comprised between 0.5 g to 1.0 g and even more preferably 0.7 to 1.0 g of water retained by 1 g of protein meal; and / or13.- oil-holding capacity: may vary in a range comprised between 0.7-1.3 g, and more preferably between 0.9-1.3 g of oil retained by 1 g of protein meal; and / or14.- ability to create emulsion: the thickness of the emulsified layer is preferably between 51.3-60% and even more preferably between 54-60% of the total volume of the water-oil-protein mixture.

5. Protein ingredient according to any one of the preceding claims, characterised by a particle size comprised between 100 pm and 1 mm, preferably comprised between 100 pm and 800 pm and even more preferably between comprised 100 pm and 500 pm.

6. Use of the protein ingredient according to any one of claims 1 to 5, in a food preparation, preferably for human consumption, even more preferably chosen between dry pasta with gluten, fresh pasta with gluten, dry pasta gluten-free, fresh-pasta gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadable cream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage.

7. A food preparation comprising a protein ingredient according to any one of claims 1 to 5, preferably chosen between dry pasta with gluten, fresh pasta with gluten, dry pasta gluten-free, fresh-pasta gluten-free, cream, preferably spreadable cream, even more preferably sweet spreadablecream, or a preparation in powder form for beverages, preferably a preparation in powder form for a hot beverage.

8. The food preparation according to claim 7, wherein the protein ingredient according to any one of claims 1 to 5 is comprised in a percentage amount varying in the range from 0.1% to 97%, preferably in the range comprised from 5% to 70%, more preferably in the range comprised from 10% to 45%, with reference to the total weight of the food preparation.

9. A method for obtaining a protein ingredient according to any one of claims 1 to 4 from mechanically dehulled and degreased sunflower seeds, comprising the following sequential steps:20.I) grinding the defatted cake and obtaining a sunflower protein meal;21.II) steam treatment of the sunflower protein meal from step (I), in which the weight ratio of meal to steam is comprised between 0.2 and 9, preferably between 4 and 6, and obtaining a wet sunflower protein ingredient;22.III) drying of the wet sunflower protein ingredient obtained in step II).

10. The method according to claim 9, wherein, prior to step I), the sunflower seeds are dehulled and mechanically defatted to obtain a defatted cake with a protein content by weight on dry matter comprised between 40% and 63%, preferably comprised between 50% and 60%, more preferably comprised between 52% and 58%, and a fat content by weight on dry matter comprised between 1% and 20%, more preferably between 5% and 12%.

11. The method according to any one of claims 9 to 10, wherein the sunflower protein meal obtained in step I) has a particle size between 100pm and 1mm, preferably between 100pm and 800pm, and even more preferably comprised between 100pm and 500pm.

12. The method according to any one of claims 9 to 11, wherein the steamtreatment of step II) is carried out at a temperature comprised between 70°C and 150°C, preferably between 80°C and 110°C.

13. The method according to any one of claims 9 to 12, wherein after step II) a protein ingredient is obtained with an alpha-pinene content by weight comprised between 400 pg / kg and 100 pg / kg, preferably between 300 pg / kg and 100 pg / kg, a free chlorogenic acid and caffeic acid content by weight comprised between 7,0x106pg / kg and 2.5x106pg / kg, preferably between 5.0x106pg / kg and 2.5x106pg / kg, a butyrolactone content by weight comprised between 1900 pg / kg and 0 pg / kg, preferably between 1600 pg / kg and 0 pg / kg and a total polyphenol content comprised between 50 and 30 g / L GAE, preferably between 49 and 40 g / L GAE.

14. The method according to any one of claims 9 to 13, wherein in step III) drying is carried out at a temperature comprised between 50 °C and 130 °C, preferably between 70 °C and 90 °C.

15. The method according to claim 14, wherein the protein ingredient obtained after step III) has a maximum relative humidity comprised between 5% and 12%, preferably between 5% and 10%.

16. The method according to any one of claims 9 to 15, further comprising a step IV) of grinding the protein ingredient obtained after step III).

17. The method according to claim 16, wherein the protein ingredient obtained after step IV) has a particle size comprised between 100pm and 1mm, preferably comprised between 100pm and 800pm and even more preferably comprised between 100pm and 500pm.

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