US 12,342,837 B2
Composition comprising textured leguminous proteins
Thomas Buche, Quiestede (FR); Charlotte Dlubak, Estaires (FR); and André Engel, Vreeland (NL)
Assigned to Roquette Freres, Lestrem (FR)
Appl. No. 17/309,632
Filed by ROQUETTE FRERES, Lestrem (FR)
PCT Filed Dec. 12, 2019, PCT No. PCT/FR2019/053049
§ 371(c)(1), (2) Date Jun. 11, 2021,
PCT Pub. No. WO2020/120915, PCT Pub. Date Jun. 18, 2020.
Claims priority of application No. 1872778 (FR), filed on Dec. 12, 2018.
Prior Publication US 2022/0046950 A1, Feb. 17, 2022
Int. Cl. A23J 3/26 (2006.01); A23J 3/14 (2006.01); A23J 3/22 (2006.01); A23L 11/00 (2021.01)
CPC A23J 3/26 (2013.01) [A23J 3/14 (2013.01); A23J 3/227 (2013.01); A23L 11/05 (2016.08)] 8 Claims
 
1. A method for producing a composition of leguminous proteins textured in a dry process, said dry process being defined as a process in which the amount of water used in said process is less than 30% by weight,
wherein the water holding capacity of the textured composition of leguminous proteins obtained from said method is measured by a test A of a) weighing 20 g of sample to be analyzed into a beaker, b) adding drinking water at ambient temperature (20° C.+/−1° C.) until the sample is completely submerged, c) leaving in static contact for 30 minutes, d) separating residual water and sample using a sieve, and e) weighing the final weight P of the rehydrated sample, and wherein the calculation for water holding capacity, expressed as grams of water per gram of protein analyzed, is as follows: water holding capacity=(P−20)/20, is greater than 3 g of water per g of dry proteins, the method for producing the composition of leguminous proteins comprising the steps of:
1. providing a powder comprising leguminous proteins and leguminous fibers having a dry weight ratio of leguminous proteins/leguminous fibers of between 70/30 and 90/10;
2. producing a textured leguminous protein composition having a density of between 40 g/l and 120 g/l;
3. compressing the textured leguminous protein composition obtained in step 2, wherein the textured protein, after compression, has a density of between 100 and 170 g/l;
4. optionally drying the compressed composition obtained in step 3.