FOOD COMPRISING PROTEINS MAINLY OF PLANT ORIGIN AND PREPARATION METHOD THEREOF

Abstract

A food including proteins mainly of plant origin obtainable by a method including the steps consisting of: (i) selecting a natural source of plant proteins including nutrients; (ii) extracting vegetable juice from the natural source of plant proteins, the vegetable juice including almost all or all of the nutrients contained in the natural source of plant proteins; and (iii) treating the vegetable juice from step (ii) with transglutaminase,
characterized in that the food also includes a food ingredient of non-animal origin when the natural source of plant proteins is made exclusively of soya.

Claims

1. A food comprising proteins mainly of plant origin obtainable by a method comprising the steps consisting of: (i) Selecting a natural source of plant proteins including nutrients; (ii) Extracting vegetable juice from the natural source of plant proteins, said vegetable juice comprising almost all or all of the nutrients contained in the natural source of plant proteins; and (iii) Treating said vegetable juice from step (ii) with transglutaminase, wherein said food also comprises a food ingredient of non-animal origin when the natural source of plant proteins is made exclusively of soya.

2. The food according to claim 1, wherein the natural source of proteins is chosen from the group consisting of oil-rich, oil-protein-rich or protein-rich sources, cereal grains, seeds and leaves from timber and non-timber forest products and mixtures thereof.

3. The food according to claim 1, wherein the natural source of proteins is chosen from the group consisting of peanut, soya, cowpea, bean, pea, chickpea, lentil, sesame, quinoa, fenugreek, sorghum, timothy grass, millet, rice, fonio, maize, locust bean, moringa and mixtures thereof.

4. The food according to claim 1, wherein the food ingredient of non-animal origin is organic.

5. The food according to claim 4, wherein the food ingredient of non-animal origin is chosen from oil, sugar, salt, pepper, starch, sweeteners, flavors, flavor enhancers, aromatics, preservatives such as nisin, lactic acid, malic acid and organic acids in general, spices such as ginger and sumbala, algae such as spirulina, flowers and fruits such as hibiscus, strawberry and tomato and mixtures thereof.

6. The food according to claim 1, wherein the food also comprises a protease chosen from endoproteases, exoproteases and mixtures thereof.

7. The food according to claim 6, wherein the protease is alkaline subtilisin.

8. The food according to claim 1, wherein said food is chosen from the group consisting of foods of the cheese, sauce, cream dessert, juice, spread, patty, cake mix and pasta type.

9. A pulverulent composition comprising the food according to claim 1.

10. A method of producing a food comprising proteins mainly of plant origin, said method comprising the steps consisting of: (i) selecting a natural source of plant proteins including nutrients; (ii) extracting vegetable juice from the natural source of plant proteins, said vegetable juice comprising almost all or all of the nutrients contained in the natural source of plant proteins; (iii) concentrating said vegetable juice; (iv) heating the mixture obtained in step (iii) to a temperature T1 of between 20 and 70 C. for a duration t1 of between 5 and 60 minutes; (v) adding the transglutaminase to said concentrated vegetable juice; (vi) possibly adding an acidifying agent to the mixture from step (v) so that said mixture presents a pH of between 3.6 and 5.2; (vii) heating the mixture obtained in step (vi) to a temperature T2 of between 80 and 140 C. for a duration t2 of between 2 and 60 minutes.

11. The method according to claim 10, wherein the concentrated vegetable juice presents a dry extract of between 15% and 30%.

12. The method according to claim 10, wherein a protease is added with the transglutaminase during step (v).

13. The method according to claim 10, wherein the acidifier is chosen from the group consisting of an acid, a lactic ferment, GDL (glucono delta-lactone) and mixtures thereof.

14. The method according to claim 10, wherein the method comprises an additional step (viii) consisting of adding to the mixture obtained in step (vi) and/or in step (vii) at least one food ingredient of non-animal origin chosen from oil, sugar, salt, pepper, starch, sweeteners, flavors, flavor enhancers, aromatics, preservatives such as nisin, lactic acid, malic acid and organic acids in general, texturizing agents, spices such as ginger and sumbala, algae such as spirulina, flowers and fruits such as hibiscus, strawberry and tomato, vitamins, minerals and mixtures thereof.

15. The method according to claim 10, wherein transglutaminase is added in a quantity of between 0.1 and 0.3% by weight in relation to the total weight of the concentrated vegetable juice.

Description

EXAMPLES

[0139] In the following examples, percentages are expressed in weight percentages.

Example 1

Production of a Cheese-Type Product According to the Method of the Invention

[0140] Production of a cheese-type product according to the method of the invention comprises the following steps: [0141] Supplying soya beans (with integuments), [0142] Extracting soya juice by solid-liquid separation comprising the steps of centrifugation, pressing and filtration by adjusting or not adjusting the fat content; [0143] Concentrating the soya juice; the soya juice presents a dry extract of between 21% and 23%, [0144] Thermally treating the concentrated soya juice at 50 C. for 20 minutes, [0145] Adding 0.10% transglutaminase to the soya juice followed by a thermal treatment at 50 C. for 10 minutes, [0146] Adding 1.7% by weight of phosphoric acid to deactivate the transglutaminase until a pH of 4.5 is reached, [0147] Heating the mixture to 70 C., [0148] Adding 15% refined palm oil, previously heated, [0149] Heating the mixture to 90 C., [0150] Adding the following ingredients: salt, sugar, calcium salts (calcium propionate and calcium carbonate), emulsifying salts (potassium mono/diphosphate), modified starches, carob gum, flavors (cheddar and emmental), and nisin, [0151] Heating the mixture to 121.1 C. for 140 seconds (sterilization), [0152] Homogenizing the mixture to 300 bar, [0153] Hot packaging.

[0154] A processed cheese analogue is thus obtained with a dry extract of between 41.5-42.5% and a pH of between 5.6-5.8, the final composition of which is given in the table below.

TABLE-US-00001 TABLE A Ingredients g/100 g g/100 g Concentrated soya juice 76.055 Transglutaminase 0.095 Acid 1 Palm oil (fat) 14 Salt 0.8 Sugar 1.2 Calcium salts 1.2 Calcium propionate 0.3 Emulsifying salts (potassium 2.8 mono/diphosphate) Modified starches 1.5 Carob gum (texturizing 0.5 agent) Flavor 0.5 Nisin 0.05 100

Example 2

Impact of Transglutaminase Treatment on the Quantity of Dry Extract Necessary

[0155] The compositions of various peanut-based cream desserts are presented below.

[0156] These cream desserts have been obtained by the method comprising the following steps: [0157] Supplying peanuts (with integuments), [0158] Extracting peanut juice by solid-liquid separation comprising the steps of centrifugation, pressing and filtration involving or not involving fat content standardization; [0159] Concentrating the peanut juice, peanut juice presents a dry extract of 40%, [0160] Thermally treating the concentrated peanut juice at 50 C. for 20 minutes, [0161] Adding the following ingredients according to the type of composition desired: sugar, cocoa, caramel flavor, coconut, vanilla, starch-type texturizing agents, [0162] Heating the mixture to 121.1 C. for 140 seconds (sterilization), [0163] Homogenizing the mixture at a pressure of 300 bar, [0164] Hot packaging.

[0165] The carbohydrate, lipid and protein content is compared to that present in cream desserts made from milk, sold under the brand La Laitire.

Composition 1

[0166]

TABLE-US-00002 TABLE 1 Quantity Proteins Lipids Carbohydrates (g) (g) (g) (g) 40% concentrated 1555 239 245 119 peanut juice Sugar 300 300 Defatted cocoa powder 72 17 8 25 Starch 40 40 1967 256 253 484 composition in % 13.01 12.8 24.6 Composition in 19.6 43.36 37 Kcal % Dairy cream 4.3 10.3 18.1 Composition in 9.4 50.85 39.7 Kcal %

Composition 2

[0167]

TABLE-US-00003 TABLE 2 Quantity Proteins Lipids Carbohydrates (g) (g) (g) (g) 40% concentrated 1555 239 245 119 peanut juice Sugar 300 300 Caramel flavor 25 0 0 25 Starch 40 40 1920 239 245 484 composition in % 12.44 12.7 25.2 Composition in 18.7 43.15 38 Kcal % Dairy cream 4.3 10.3 18.1 Composition in 9.4 50.85 39.7 Kcal %

Composition 3

[0168]

TABLE-US-00004 TABLE 3 Quantity Proteins Lipids Carbohydrates (g) (g) (g) (g) 40% concentrated 1555 239 245 119 peanut juice Sugar 250 250 coconut 135 9 90 12 Starch 40 40 1980 248 335 421 composition in % 12.52 16.91 21.26 Composition in 17.43 52.98 29.6 Kcal % Dairy cream 4.3 10.3 18.1 Composition in 9.4 50.85 39.7 Kcal %

Composition 4

[0169]

TABLE-US-00005 TABLE 4 Quantity Proteins Lipids Carbohydrates (g) (g) (g) (g) 40% concentrated 777.5 119.4 122.53 59.7 peanut juice 16% skimmed 777.5 31.1 6.22 10.5 concentrated peanut juice Sugar 250 300 Cocoa 72 17 8 25 Starch 40 40 1917 150.05 128.75 435.2 composition in % 7.82 6.71 22.7 Composition in 17 33 50 Kcal % Dairy cream 4.3 10.3 18.1 Composition in 9.4 50.85 39.7 Kcal %

[0170] Tables 1-4 show that the energy supply of a peanut-based cream dessert obtained with the method previously described is higher than that of conventional milk-based cream desserts. The organoleptic qualities are similar to those of milk-based creams.

[0171] However, in this method the peanut juice is concentrated to 40%.

[0172] Consequently, it has been demonstrated (results not presented) that by using the method of the invention (i.e., comprising an additional step of treating the concentrated peanut juice with transglutaminase), a peanut juice concentrated to only 20% is necessary to obtain similar results (identical energy supply and texture) to those obtained with a conventional method requiring a 40% concentrated peanut juice.

Example 3

Production of a Meat Substitute-Type Product According to the Method of the Invention

[0173] The production of a meat substitute-type product according to the method of the invention comprises the following steps: [0174] Supplying soya beans (with integuments), [0175] Extracting soya juice by solid-liquid separation comprising the steps of centrifugation, pressing and filtration by adjusting or not adjusting the fat content; [0176] Concentrating the soya juice until it presents a dry extract of between 20 and 23%, [0177] Reheating the concentrated soya juice to 40 C., [0178] Adding meat flavors or spices or crushed leaves, [0179] Adding 0.15% transglutaminase, [0180] Adding lactic ferments to acidify and coagulate the proteins, [0181] Fermenting for 4 to 5 hours, final pH of between 4.7 and 5, [0182] Draining, [0183] Cutting into cubes, or chopping using a meat cleaver

[0184] A nutrient-rich meat substitute product is thus obtained that does not present a loss of texture even when used in liquid sauces.

[0185] The transglutaminase that is deactivated by the pH is destroyed during the final sterilization of the product or when the foods are fried or cooked.

Example 4

Impact of Adding a Protease with the Transglutaminase in the Final Product

[0186] A spread-type product was produced according to the method of the invention.

[0187] In a first experiment A, alcalase (alkaline subtilisin) was used together with transglutaminase.

[0188] In a second experiment B, only transglutaminase was used.

[0189] The operating conditions of these two experiments (A and B) are summarized below: [0190] Supplying soya beans (72% by weight) and peanuts (28% by weight) with integuments, [0191] Extracting soya and peanut juice by solid-liquid separation comprising the steps of centrifugation, pressing and filtration by adjusting or not adjusting the fat content; [0192] Concentrating the soya and peanut juice; the soya and peanut juice presents a dry extract of between 27% and 28%, [0193] Thermally treating the concentrated soya and peanut juice at 50 C. for 20 minutes, [0194] Adding enzymes: [0195] Adding 0.15% transglutaminase and 0.03% alcalase to the soya and peanut juice followed by thermal treatment at 50 C. for 20 minutes for experiment A, [0196] Adding 0.15% transglutaminase to the soya and peanut juice followed by thermal treatment at 50 C. for 20 minutes for experiment B, [0197] Adding approximately 10% refined palm oil, previously heated, [0198] Adding ingredients of non-animal origin (see table 5 below), [0199] Heating the mixture to 90 C., [0200] Heating the mixture to 118 C. for 4 minutes (sterilization), [0201] Cooling the mixture to 90 C., [0202] Adding cheese flavor.

[0203] Thus a spread with a dry extract of between 37.5 and 38% is obtained, the final compositions of which are given in table 5 below.

TABLE-US-00006 TABLE 5 experiment A experiment B Weight Weight Quantity (kg/ Quantity (kg/ Raw Materials (%) 015.00 kg) (%) 015.00 kg) Seed juice 85.73% 12.859 83.79% 12.569 Palm oil 9.84% 1.476 10.11% 1.516 Alcalase 0.03% 0.0045 0.00% 0.0000 Transglutaminase 0.15% 0.023 0.15% 0.023 Modified starch 0.000% 0.000 1.200% 0.180 Sugar 0.8% 0.120 0.8% 0.120 Calcium carbonate 1.2% 0.180 1.2% 0.180 Salt 1.0% 0.150 1.0% 0.150 Carob gum 0.0% 0.000 0.5% 0.075 Flavors 1.2% 0.180 1.2% 0.180 Nisin 0.05% 0.008 0.05% 0.008 TOTAL 100.00% 15.000 100.00% 15.000

[0204] As shown by the results from table 5, the presence of alcalase obviates the need to use texturizing agents such as starch or carob gum that are necessary when transglutaminase alone is used to obtain a final product with a similar dry extract (37.5% for experiment A and 38% for experiment B) and texture.