• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a food comprising proteins of essentially plant origin obtainable by a process comprising the steps of: (iv) selecting a natural source of vegetable proteins comprising nutrients; (v) extracting a vegetable juice from the natural source of vegetable proteins, said vegetable juice comprising substantially all or all of the nutrients contained in the natural source of vegetable proteins; and (vi) treating said plant juice of step (ii) with transglutaminase.
    公开号:FR3019004A1
    申请号:FR1400765
    申请日:2014-03-28
    公开日:2015-10-02
    发明作者:Jean Paul Lorand；Lamisse Kandil；Huart Jean Baptiste D
    申请人:Onyx Dev Sas；
    IPC主号:
    专利说明:

    [0001] The present invention relates to a food comprising proteins essentially of vegetable origin and a method of manufacturing said food. Protein, along with carbohydrates and fat, is one of three major families of macronutrients that contribute to energy intake. 10 Essential to the body, they play a structural role (muscular or cutaneous) but are also involved in many processes such as the immune response (antibodies), the transport of oxygen in the body ( hemoglobin), or digestion (digestive enzymes). There are two major classes of protein, animal protein and vegetable protein. Animal proteins come mainly from milk, egg, fish and meat. As for vegetable proteins, they come mainly from cereals and legumes. It has been established that more than 70% of the protein consumed in Western societies is of animal origin, compared to only 15-20% in developing countries. This difference between industrialized and developing countries can be explained by the fact that the production of animal proteins is more expensive than the production of vegetable proteins. On the other hand, animal raw materials such as milk, fish or meat are much more difficult to preserve than vegetable raw materials. In addition, the negative environmental impacts of both intensive and intensive meat production are increasingly being promoted. They mainly result in a risk of degradation of water quality, a substitution of forests by grasslands, a reduction of biodiversity or even a production of greenhouse gases. Finally, the availability of animal products will decrease in the next 50 years. It would thus be desirable to find an alternative to food products based on animal proteins such as, for example, cheeses or dairy desserts. However, the main difficulty with this alternative lies in the presence of antinutritional factors such as phytic acid, flatulence factor and antitrypsic factor present in plant proteins. In addition, vegetable proteins, unlike animal proteins, when mixed with other ingredients, are difficult to form because vegetable proteins have a lower functionality than animal proteins which are inherently structured. There are forms of structuring of vegetable protein products which are poorly developed and whose market supply is limited in developing countries. Transglutaminase, often referred to as "meat glue" is an enzyme widely used in the food industry. This enzyme is composed of amino acid chains and acts on the proteins contained in the food products in order to stick them together. Transglutaminase also improves the texture of protein rich products. For example, transglutaminase has been shown to improve the texture of tofu (Liu, Chang & Tatsumi, 2004). food science and technology, 7p). In this document, soy juice is extracted and is then transformed into tofu. When processed into tofu, the serum that is rich in nutrients is removed by dripping. The tofu thus obtained is very poor in nutrients. Thus, it would be interesting to have a food that is low in cost and nutritionally complete, highly concentrated in proteins essentially of plant origin and that has a texture adapted to the type of food desired and which could constitute substitutes for food products based on animal proteins. However, the present inventors have discovered that a nutrient-rich food comprising essentially plant-derived proteins that have been treated with transglutaminase can meet these needs. Therefore, an object of the present invention is a food comprising proteins of essentially plant origin obtainable by a process comprising the steps of: (i) selecting a natural source of plant proteins comprising nutrients; (ii) extracting a vegetable juice from the natural source of vegetable proteins, said vegetable juice comprising substantially all or all of the nutrients contained in the natural source of vegetable proteins; and (iii) treating said plant juice of step (ii) with transglutaminase.
    [0002] According to the invention, "food" means a finished food, rich from a nutritional point of view, ready to be consumed or cooked. According to one embodiment, the food is selected from the group consisting of cheese-type foods, sauces, dessert creams, juices, spreads, cookies, pasta, pasta and cheese substitutes with or without refining of the melt type, soft, firm, hard. According to the invention, the term "essentially of plant origin" means that the proteins of vegetable origin contained in the food represent more than 50%, even more than 70%, preferably more than 90%, and more preferably more than 95% by weight of the total weight of the proteins contained in the food. According to a particular embodiment, the food comprises proteins of only vegetable origin. According to the invention, the term "natural source of vegetable proteins" means at least one natural source of proteins chosen from oleaginous, oilseed crops, protein crops, cereals, legumes, seeds and / or leaves of forest products. woody and non-woody and their mixtures. According to a particular embodiment, the natural source of proteins is chosen from the leaves, fruits and bark of trees of the family Fabaceae, Bombacaceae or Gnetaceae. According to another particular embodiment, the natural source of proteins is chosen from oleaginous plants and Fabaceae legumes. According to one embodiment, the natural source of vegetable proteins is chosen from peanut, soybean, cowpea, bean, pea, chickpea, lentil, sesame, quinoa, fenugreek, sorghum, Mil, millet, rice, fonio, maize, néré, moringa and their mixtures. According to a particular embodiment, the natural source of vegetable proteins consists in particular of a combination of peanut and soybean; peanut and néré, soya and néré or peanut and moringa. Advantageously, the natural plant protein source has not undergone treatment such as, for example, peeling, coring or peeling. Thus, for example, if the natural source of vegetable protein is a seed, then it includes its protective shell. If the natural source of vegetable protein is a leaf, then it includes the stem and veins. However, in the case where the natural plant protein source is not soy, said natural vegetable protein source may have undergone treatments such as peeling, coring or peeling. By "nutrient" is meant lipids, carbohydrates, mineral salts and vitamins. By "almost all the nutrients contained in the natural source of vegetable proteins" is meant more than 75%, preferably more than 85% and advantageously more than 95% of the nutrients contained in the natural source of vegetable proteins. . Thus, according to the invention, the vegetable juice obtained after extraction and after having been treated with transglutaminase comprises not only proteins but also numerous nutrients such as lipids, carbohydrates, mineral salts, vitamins and their mixtures. According to the invention, "vegetable juice" means a juice essentially free of insoluble residues (also called fibers or Okara in the case of soybean). By essentially free of insoluble residues is meant a vegetable juice comprising less than 20% by weight, preferably less than 10% by weight and even more preferably less than 0.5% by weight of insoluble residues relative to the total weight of the juice vegetal.
    [0003] According to the invention, the transglutaminase is deactivated in the ready-to-eat food. According to one embodiment, the food of the invention further comprises at least one food ingredient of non-animal origin such as 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 soumbala, algae such as spirulina , Flowers and fruits such as bissap, strawberry and tomato and mixtures thereof. According to another embodiment, the food according to the invention comprises vitamins such as vitamins A, E, D and minerals such as calcium, phosphorus, potassium necessary for a good balance of food, which come to life. add to those initially present in the vegetable juice (before and after treatment with transglutaminase) from which the food of the invention is obtained. According to one embodiment, the food of the invention comprises at least one texturing agent such as locust bean gum, xanthan gum, guar gum, carboxymethylcellulose, native or modified starches and their mixtures. According to a particular embodiment, when the food of the invention further comprises an ingredient of non-animal origin, the natural source of vegetable proteins is soy. Conversely, according to another particular embodiment, when the food of the invention further comprises an ingredient of non-animal origin, the natural source of vegetable proteins is not soy. According to another particular embodiment, when the food of the invention does not further include ingredient of non-animal origin, the natural source of vegetable protein is not soy. In contrast, according to another particular embodiment, when the food of the invention further does not comprise any ingredient of non-animal origin, the natural source of vegetable proteins is soybean. The inventors have shown through experimental data that the required amount of vegetable concentrate juice solids to be used for a food according to the invention was significantly lower than that required for a food not having been treated with food. transglutaminase to obtain a finished product having a similar texture. Food Preparation Thus another object of the invention relates to a food preparation whose dehydration rate is controlled, which can be a pulverulent composition obtained by controlled dehydration of the food of the invention comprising proteins of plant origin and at least an ingredient of non-animal origin. According to one embodiment, the food ingredient of non-animal origin is selected from the group consisting of oil, sugar, salt, pepper, starch, sweeteners, flavorings, flavor enhancers, flavorings, preservatives such as nisin, lactic acid, malic acid and organic acids in general, spices such as ginger and soumbala, algae such as spirulina, flowers and fruits such as bissap, strawberry and tomato and their mixtures.
    [0004] This food preparation has the advantage of being more easily transported and preserved, especially when it is in the powder form. It can then by rehydration allow the reconstitution of a food ready to consume or ready to cook or be used as a culinary aid. According to the invention, the pulverulent composition is in the form of powder or granules which can have different particle sizes and can be obtained by various methods such as lyophilization, spray drying, roller drying or extrusion associated with a possible grinding. The drying modes mentioned may or may not be associated with single granulation operations by simple compression or in wet conditions. Manufacturing Method Another object of the invention is a method of manufacturing a food comprising proteins of essentially plant origin, said method comprising the steps of: selecting a natural source of vegetable proteins comprising nutrients; (ii) extracting a vegetable juice from the natural source of vegetable proteins, said vegetable juice comprising substantially all or all of the nutrients contained in the natural source of vegetable proteins; Mconcentrer said vegetable juice; (iv) heating the mixture obtained in step (iii) to a temperature T1 between 20 and 70 ° C for a time t1 of between 5 and 60 minutes; (y) adding transglutaminase to said concentrated vegetable juice; (vi) optionally adding to the mixture of step (v) an acidifier so that said mixture has 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. FIG. 1 is a diagram grouping the various steps of the method, the optional steps being shown in dashed boxes. According to one embodiment, steps (iv) and (v) can be reversed or performed simultaneously. According to another embodiment, steps (iv), (v) and (vi) are performed simultaneously or in random order. According to a particular embodiment, when steps (iv), (v) and (vi) are carried out simultaneously and lactic ferments are added in step (v), then the heat treatment of step (iv) is carried out at temperatures between 30 and 45 ° C, preferably between 35 and 40 ° C. According to one embodiment, the mixture obtained in step (iii) is preferably heated to a temperature T1 between 50 and 60 ° C. for a time t1 of between 10 and 30 minutes in order to optimize the conditions of activation of transglutaminase. According to one embodiment, the mixture obtained in step (vii) is homogenized at a pressure of between 50 and 700 bar. According to one embodiment, the method of the invention comprises at least one additional step (viii) of adding to the mixture obtained in step (vi) and / or step (vii) at least one dietary ingredient of non-animal origin selected from the group consisting of oil, sugar, salt, pepper, starch, sweeteners, flavorings, flavor enhancers, flavorings, preservatives such as nisin, lactic acid, malic acid and organic acids in general, texturizing agents, spices such as ginger and soumbala, algae such as spirulina, flowers and fruits such as bissap, strawberry and tomato, vitamins, minerals and their mixtures. According to a particular embodiment, the food 10 obtained at the end of the process of the invention has a pH close to neutrality. For example, the addition of cast iron salts makes it possible to change the pH towards neutrality. According to one embodiment which can be combined with the above, the method of the invention comprises an additional step (ix) of hot-rolling the mixture obtained in step (vi), (vii) or (viii). Thus, according to this embodiment, the sanitary quality of the finished product is kept within its packaging. Natural Source of Vegetable Proteins According to the invention, the term "natural source of vegetable proteins" means at least one natural source of proteins chosen from oleaginous, oilseed, proteaginous, cereals, leguminous, seeds and seeds. or leaves of woody and non-woody forest products and mixtures thereof. According to a particular embodiment, the natural source of proteins is selected from the leaves, fruits and bark of trees of the family Fabaceae, Bombacaceae or Gnetaceae.
    [0005] According to another particular embodiment, the natural source of proteins is chosen from oleaginous plants and Fabaceae legumes. According to one embodiment, the natural source of vegetable proteins is selected from peanut, soybean, cowpea, bean, pea, chickpea, lentil, sesame, quinoa, fenugreek, sorghum , millet, millet, rice, fonio, maize, néré, moringa and their mixtures. According to a particular embodiment, the natural source of vegetable proteins consists in particular of a combination of peanut and soybean; peanut and néré, soya and néré or peanut and moringa. Extraction According to the invention, the vegetable juice is essentially free of insoluble residues (or fibers). By essentially free of insoluble residues is meant a vegetable juice comprising less than 20% by weight, preferably less than 10% by weight, and still more preferably less than 0.5% by weight of insoluble residues with respect to total weight of the vegetable juice. The extraction of the vegetable juice can be carried out by different methods. In general, the extraction comprises the steps of: (i) providing a natural source of plant proteins; (ii) applying a mechanical stress optionally accompanied by a heat treatment on said natural source of vegetable proteins; (iii) extract the insoluble residues in order to recover the vegetable juice.
    [0006] According to one embodiment, the natural source of vegetable proteins is in the form of seeds or leaves. Advantageously, the natural source of plant proteins is used in its entirety, that is to say without peeling, de-peeling, coring, etc. Thus, according to this embodiment, the method of the invention makes it possible to obtain a food that is very rich in nutrients and does not require additional steps such as those mentioned above (peeling, peeling, etc.) thus making the process simpler and less expensive. However, in the case where the natural source of vegetable protein is not soy, said natural source of vegetable protein may have undergone such treatments as peeling, coring or peeling. According to one embodiment, step (ii) consists of a grinding or pressing step. In order to minimize the amount of residual insoluble residues, step (iii) can be carried out by any known means such as horizontal, vertical centrifugation, tangential microfiltration, natural settling, frontal filtration. In a particular embodiment, the extraction of the vegetable juice comprises the steps of: (a) providing seeds and / or leaves of a natural source of vegetable proteins and water in a mill; (b) grinding the mixture of step (a); (C) heating the mixture obtained in step (b) to a temperature between 70 ° C and 80 ° C; (d) extracting the insoluble residues; (e) pasteurizing at a temperature between 90 ° C and 115 ° C; (f) pre-cooling the vegetable juice thus obtained to a temperature corresponding to the fermentation temperature, typically between 10 ° C and 40 ° C. Step (c) of the above-mentioned extraction process has the effect of solubilizing proteins and destroying lipoxygenases. Step (e) of the aforementioned extraction process has the effect of stabilizing the bacteria and destroying the antitrypsic factors. Advantageously, the seeds are crushed and / or pressed with their husks and the leaves are crushed and / or pressed in their entirety. Thus, the vegetable juice obtained after extraction comprises not only the proteins but also the following nutrients: lipids, carbohydrates, mineral salts, vitamins, water and their mixtures. Concentration According to the process of the invention, the step of extracting the vegetable juice is followed by a step of concentration of said vegetable juice. According to one embodiment, the vegetable juice is concentrated in order to present a solids content of between 15% and 30%, preferably between 20% and 25% and even more preferably between 21% and 23%. Depending on the dry extract content of the concentrated juice, the final content of the food can be adjusted. Addition of transglutaminase According to the invention, transglutaminase is added in an amount sufficient to allow links to be created between amino acids of plant proteins. Thus, according to one embodiment, the transglutaminase is added in an amount of between 0.1% and 0.3, preferably between 0.12 and 0.25% by weight relative to the total weight of the vegetable concentrate juice. Acidification The acidification step inactivates transglutaminase. This step may be carried out by adding to the mixture of step (v) an acidifier selected from the group consisting of an acid, a lactic ferment, GDL (glucodeltalactone) and mixtures thereof. After acidification, the mixture preferably has a pH between 3.8 and 5. According to one embodiment, the acid is selected from the group consisting of citric acid, ascorbic acid, phosphoric acid, lactic acid, malic acid and mixtures thereof. According to one embodiment, the acid and / or lactic ferments and / or GDL is added in an amount of 1.2 to 1.8% by weight relative to the total weight of the mixture. Final step of heat treatment Step (vii) consisting of a heat treatment of the mixture obtained in the preceding step at a temperature T2 of between 80 and 140 ° C. for a duration t2 of between 2 and 60 minutes makes it possible to deactivate irreversibly transglutaminase and also allows to sterilize the food obtained. According to a particular embodiment, the mixture obtained in step (vi) is heated to a temperature of between 90 ° C. and 120 ° C. for a duration of between 2 and 60 minutes. The method of the invention makes it possible to obtain different types of nutritionally rich foods having different textures and viscosities, such as, for example, sauces, cream desserts, juices, cookies, pasta, cakes, spreads, cheese substitutes with or without refining of the melt, soft, firm, hard, pasta type. Thus, according to one embodiment, the food of the invention is a cheese substitute and comprises from 5% to 20%, preferably from 8% to 15% by weight of protein relative to the total weight of the food. .
    [0007] According to another embodiment, the food of the invention is a dessert cream and comprises from 4 to 20%, preferably from 7% to 15% by weight of protein relative to the total weight of the food. According to yet another embodiment, the food of the invention is a juice and comprises from 2% to 5%, preferably from 2.5% to 3.1% by weight of protein based on the total weight of the food. Therefore, the food of the invention or obtained with the method of the present invention is perfectly suitable for a diet not only rich in protein but also rich in nutrients. Examples In the examples which follow, the percentages are expressed as a percentage by weight. Example 1: Manufacture of a cheese product according to the process of the invention The manufacture of a cheese product according to the process of the invention comprises the following steps: - Supply of soya beans (with envelope) - Extraction of soya juice by solid-liquid separation comprising the centrifugation, pressing and filtration steps by regulating or not the fat content; - Concentration of soya juice; the soybean juice has a solids content between 21% and 23%, - Heat treatment of the concentrated soybean juice at 50 ° C for 20 minutes, - Addition of 0.10% transglutaminase to the soybean juice followed by a heat treatment. 50 ° C for 10 minutes, - addition of 1.7% by weight of phosphoric acid to inactivate the transglutaminase until a pH of 4.5 is reached, - Heating the mixture up to 70 ° C, - Addition of 15 % of refined palm oil, previously heated, - Heating of the mixture up to 90 ° C, - Addition of the following ingredients: salt, sugar, calcium salts (calcium propionate and calcium carbonate), iron salts (mono / potassium diphosphate), modified starches, locust bean gum, flavorings (cheddar and emmental), and nisin, heating of the mixture to 121.1 ° C for 140 seconds (sterilization), homogenization of the mixture at 300 bar, Hot packing.
    [0008] A molten cheese analog 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 following table. Ingredients g / 100g g / 100g Soybean concentrate 76.00 Transglutaminase 0.10 Acid 1.00 Palm oil (material 15.00 fat) Salt 0.80 Sugar 1.20 Calcium salts 1.20 Calcium propionate 0 , Salts of iron 2.80 (mono / potassium diphosphate) Modified starches 1.50 Locust bean gum) (agent 0.50 Aroma 0.50 Nisin 0.05 100.95 * Table a (*) Evaporation of 0 EXAMPLE 2 Influence of Treatment with Transglutaminase on the Amount of Dry Extract Needed The compositions of various peanut-based dessert creams are presented below.
    [0009] These dessert creams were obtained by the process comprising the following steps: - Supply of peanut seeds (with casing) - Extraction of a peanut juice by solid-liquid separation including the centrifugation, pressing and filtration steps whether or not standardization of the fat content is involved, - Concentration of peanut juice, peanut juice has a dry extract of 40%, - Heat treatment of peanut juice concentrated at 50 ° C for 20 minutes, - Addition of the following ingredients according to the type of composition desired: sugar, cocoa, caramel flavor, coconut, vanilla, starch-type texturizing agents, - Heating the mixture at 121.1 ° C for 140 seconds (sterilization) Homogenizing the mixture at a pressure of 300 bar. The content of carbohydrates, lipids and proteins is compared with that present in creams made from milk, marketed under the brand name "La Dairy". Composition 1 Amount (g) Protein (g) Fat (g) Carbohydrate (g) peanut juice concentrate 40% 1555 239 245 119 Sugar 300 300 cocoa fat-free 72 17 8 25 Starch 40 40 1967 256 253 484 Composition in% 13 , 01 12.8 24.6 Composition in% Kcal 19.6 43.36 37 Cream Dairy 4.3 10.3 18.1 Composition in% Kcal 9.4 50.85 39.7 Table 1 15 Composition 2 Quantity Protein Lipids Carbohydrates (g) (g) (g) (g) concentrated peanut juice 1555 239 245 119 to 40% 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% Kcal 18.7 43.15 38 Cream Dairy 4.3 10.3 18.1 Composition in% Kcal 9.4 50.85 39.7 Table 2 Composition 3 Quantity (g) Protein (g) Fat (g) Carbohydrates (g) peanut juice concentrate 40% 1555 239 245 119 Sugar 250 250 coconut 135 9 90 12 Starch 40 40 1980 248 335 421 Composition% 12.52 16.91 21 , 26 Composition in% Kcal 17,43 52,98 29,6 cream dairy 4,3 10,3 18,1 Composition in% Kcal 9.4 50.85 39.7 Table 35 Composition 4 Amount (g) Protein (g) Fat (g) Carbohydrate (g) Peanut Juice Concentrate 40% 777.5 119.4 122.53 59.7 Juice of skimmed peanuts 777.5 31.1 6.22 10.5 concentrated 16% 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% Kcal 17 33 50 Cream 4.3 10.3 18.1 Dairy 9.4 50.85 39.7 Composition in% Kcal Table 4 Tables 1-4 show that the energy contribution of peanut-based dessert cream obtained with the process described above is superior to that conferred by so-called "classic" dessert creams made from milk. The organoleptic qualities are similar to those of creams based on milk.
    [0010] However, in this process the peanut juice is concentrated to 40%. However, it has been demonstrated (results not shown) that by using the process of the invention (that is to say comprising an additional step of treating the concentrated peanut juice with transglutaminase), a juice of peanut concentrate at only 20% is necessary in order to obtain similar results (energy supply and texture identical) to those obtained with a conventional process requiring a concentrated peanut juice at 40%.
    [0011] Example 3 Manufacture of a Meat Substitute Product According to the Process of the Invention The manufacture of a meat substitute product according to the process of the invention comprises the following steps: Supply of soybean seeds (with envelope), - Extraction of the soya juice by solid-liquid separation comprising the steps of centrifugation, pressing and filtration by regulating or not the level of fat; - Concentration of the soya juice until it has a solids content between 20 and 23%, - Reheating the concentrated soybean juice to 40 ° C, - Adding aromas of meat or spices or crushed leaves, - Adding 0.15% transglutaminase, - Addition of lactic ferments for acidification and coagulation of proteins, - Fermentation for 4 to 5 hours, final pH of between 4.7 and 5 - Draining, - Dicing in cubes, or chopping mincer at Thus, a nutrient-rich meat substituting product is obtained which does not show a loss of texture even when used in liquid sauces. Transglutaminase which is inactivated by pH is destroyed during the final sterilization of the product or when frying or cooking the food.
    权利要求:
    Claims (11)
    [0001]
    REVENDICATIONS1. A food comprising proteins of essentially plant origin obtainable by a process comprising the steps of: selecting a natural source of vegetable proteins comprising nutrients; Extracting a vegetable juice from the natural source of vegetable proteins, said vegetable juice comprising substantially all or all of the nutrients contained in the natural source of vegetable proteins; and (iii) treating said plant juice of step (ii) with transglutaminase.
    [0002]
    2. Food according to claim 1, characterized in that the natural source of protein is selected from the group consisting of oleaginous, oleano-protein crops, protein crops, cereals, seeds and leaves of woody and non-wood forest products. and their mixtures.
    [0003]
    3. Food according to claim 1 or 2, characterized in that the natural source of protein is selected from the group consisting of peanut, soybean, cowpea, bean, pea, chickpea, lentil, sesame, quinoa, fenugreek, sorghum, millet, millet, rice, fonio, maize, néré, moringa and mixtures thereof.
    [0004]
    4. Food according to any one of claims 1 to 3, characterized in that it comprises at least one food ingredient of non-animal origin selected from the group consisting of oil, sugar, salt, pepper , starch, sweeteners, flavorings, flavor enhancers, flavorings, preservatives such as nisin, lactic acid, malic acid and organic acids in general, spices such as ginger and soumbala, algae such as spirulina, flowers and fruits such as bissap, strawberry and tomato and their mixtures.
    [0005]
    5. Food according to any one of claims 1 to 4, characterized in that said food is selected from the group consisting of cheese-type foods, sauces, cream desserts, juices, spreads, cookies, pastes cake , Pasta.
    [0006]
    6. powdery composition comprising the food according to claim 4.
    [0007]
    A method of making a food comprising proteins of essentially plant origin, said method comprising the steps of: (i) selecting a natural source of vegetable proteins comprising nutrients; (ii) extracting a vegetable juice from the natural source of vegetable proteins, said vegetable juice comprising substantially all or all of the nutrients contained in the natural source of vegetable 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 time t1 of between 5 and 60 minutes; M add transglutaminase to said concentrated vegetable juice; (vi) optionally adding to the mixture of step (v) an acidifier so that said mixture has 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.
    [0008]
    8. Process according to claim 7, characterized in that the concentrated vegetable juice has a solids content of between 15% and 30%.
    [0009]
    9. The method of claim 7 or 8, characterized in that the acidifier is selected from the group consisting of an acid, a lactic ferment, GDL (glucodeltalactone) and mixtures thereof.
    [0010]
    10. Method according to one of claims 7 to 9, characterized in that it comprises an additional step (viii) of adding to the mixture obtained in step (vi) and / or step (vii) at least one food component of non-animal origin selected from the group consisting of oil, sugar, salt, pepper, starch, sweeteners, flavorings, flavor enhancers, flavorings, preservatives such as nisin, lactic acid, malic acid and organic acids in general, texturizing agents, spices such as ginger and soumbala, algae such as spirulina, flowers and fruits such as lebissap , strawberry and tomato, vitamins, minerals and their mixtures.
    [0011]
    11. Method according to one of claims 7 to 10, characterized in that the transglutaminase is added in an amount of between 0.1 and 0.3% by weight relative to the total weight of the vegetable concentrate juice.
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    同族专利:
    公开号 | 公开日
    US20170150734A1|2017-06-01|
    AP2016009501A0|2016-10-31|
    EP3122192A1|2017-02-01|
    WO2015145089A1|2015-10-01|
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    FR3019004B1|2017-10-20|
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    法律状态:
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    2020-01-29| PLFP| Fee payment|Year of fee payment: 7 |
    2021-03-30| PLFP| Fee payment|Year of fee payment: 8 |
    优先权:
    申请号 | 申请日 | 专利标题
    FR1400765A|FR3019004B1|2014-03-28|2014-03-28|FOOD COMPRISING ESSENTIALLY PLANT PROTEINS AND PROCESS FOR PREPARING THE SAME|FR1400765A| FR3019004B1|2014-03-28|2014-03-28|FOOD COMPRISING ESSENTIALLY PLANT PROTEINS AND PROCESS FOR PREPARING THE SAME|
    US15/300,185| US20170150734A1|2014-03-28|2015-03-27|Food comprising proteins mainly of plant origin and preparation method thereof|
    AP2016009501A| AP2016009501A0|2014-03-28|2015-03-27|Foodstuff comprising proteins essentialy of vegetable origin and process for preparing same|
    PCT/FR2015/050795| WO2015145089A1|2014-03-28|2015-03-27|Foodstuff comprising proteins essentialy of vegetable origin and process for preparing same|
    EP15717569.6A| EP3122192B1|2014-03-28|2015-03-27|Food comprising proteins substantially of vegetable origin and preparation process|
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