FI20236147A1

FI20236147A1 - Plant protein products and methods of producing thereof

Info

Publication number: FI20236147A1
Application number: FI20236147A
Authority: FI
Inventors: Juha-Pekka Järvinen; Jenny Tallberg
Original assignee: Apetit Kasvioeljy Oy
Priority date: 2023-10-13
Filing date: 2023-10-13
Publication date: 2025-04-14
Also published as: WO2025078731A1

Abstract

The present disclosure relates to plant-based protein products with improved properties, and particularly to a plant protein product, a method of producing a plant protein product, and a food product comprising the plant protein product.

Description

PLANT PROTEIN PRODUCTS AND METHODS OF PRODUCING THEREOF

FIELD OF THE DISCLOSURE

BACKGROUND OF THE DISCLOSURE

Meat products are a major source of protein in the conventional Western diet. It has, however, become increasingly popular to reduce the share of meat in the diet by replacing it with protein, fat and fiber obtained from plants. Plant-based products containing plant protein, fiber and polyunsaturated vegetable fats are often considered a healthier substitute for meat products. Replacing animal proteins with proteins of vegetable origin contributes not only to the health improving value of the plant protein- based product but also to the effort to reduce meat consumption for ethical and environmental reasons.

As a replacement for animal protein, protein from leguminous plants is increasingly used.

However, the taste and texture of such plant-based products can vary widely, and some consumers may find them less satisfying and appealing than meat. There is a limited variety of meat analogues and substitutes that replicate the full range of meat product attributes, including specific appearance and flavor.

Thus, there is a longstanding need for plant protein-based products that can mimic properties of meat more closely, having a pleasant appearance, mouthfeel and taste.

JN BRIEF DESCRIPTION OF THE DISCLOSURE

S An object of the present disclosure is to provide a plant protein product comprising an aN oilseed ingredient and a plant protein ingredient, a method of producing a plant protein

N 25 product comprising an oilseed ingredient and a plant protein ingredient, and a food - product comprising the plant protein product so as to solve the above problems.

E The object of the disclosure is achieved by the plant protein product, the method of = producing the plant protein product, and the food product comprising the plant protein o product which are characterized by what is stated in the independent claims. The

O 30 preferred embodiments of the disclosure are disclosed in the dependent claims.

BRIEF DESCRIPTION OF THE DRAWINGS

In the following the disclosure will be described in greater detail by means of preferred embodiments with reference to the accompanying drawings, in which

Figure 1 shows cooked TVP and meat patties presented in a ceramic plate set for sensory testing; and

Figure 2 shows results of physical analysis of TVP and beef patties for hardness, chewiness and gumminess. The columns from over each sample indicate hardness (left), chewiness (middle) and gumminess (right).

DETAILED DESCRIPTION OF THE DISCLOSURE

Oilseeds and oils obtained from them are ingredients often added to food products.

Cultivation of oil plants is currently increasing worldwide, in part due to their use in novel foods and biorenewable fuels. Commonly cultured oilseeds include almond, amaranth, canola, hazelnut, crambe, lupin, mustard white, mustard greens, rosa mosqueta, tomato, soybean, rapeseed, turnip rapeseed, sunflower seed, coconut, olive, peanut, flaxseed, cottonseed, sesame seed, chiaseed, hempseed and pumpkinseed.

Oilseeds contain a significant amount of fat, typically at least 15%. By squeezing oil from the seeds in e.g. cold-pressed oil production, a cake (oilcake, press cake) rich in protein and fiber is obtained. The seeds may also be roasted beforehand, and oil is then pressed and/or extracted from the seeds with solvent(s) to obtain an oilseed meal or powder. The cakes, meals and powders that remain after removal of oil at least in part have traditionally been used as feed for animals, but novel food uses are being developed.

Protein-rich oilseed ingredients based on oilseed cakes, meals and powders can play an important role in these novel foods. = Rapeseed, canola and turnip rapeseed are among the oilseeds with the highest levels of

N 25 oil — between 45% and 50% (w/w) — while also sunflower seeds contain approximately > 50% to 52% (w/w) oil. Protein content of rapeseed, canola, turnip rapeseed and

O sunflower seed is between 15% and 25% (w/w) and fiber content between 5% and 15%

E (w/w).

N In partially defatted cakes, meals and powders from oilseeds protein content ranges 5 30 between 35% and 60% (w/w), while fiber content of defatted cakes and meals ranges & from 15% to 45% (w/w). The protein-rich oilseed ingredients based on partially defatted

N cakes, meals and powders thus are enriched in protein and fiber but have a reduced amount of oil. When added to foods, protein confers desirable functional properties, such as water and oil holding capacities. Protein, fat and fiber play a decisive role in the nutritional, physico-chemical and sensory (organoleptic) properties of foods (appearance, texture, flavor, odor).

Herein, the terms “fat”, “oil”, “lipid” and the like may be used interchangeably.

The extraction and purification of vegetable protein can be performed by processing in neutral or in acid medium to produce concentrates (48-70% protein) or in alkaline medium leading to an isolate as final product (85-90% protein). Protein concentrates result from removing non-protein constituents, mainly soluble minerals, carbohydrates, low molecular weight nitrogen compounds and antinutritive factors from full fat or, more usually, from defatted meals. The type of process influences the quality and properties of the concentrates.

As used herein, the terms “plant protein ingredient” and the like encompass plant protein concentrates and isolates containing an enriched amount of protein. Preferably, plant protein ingredients are manufactured from leguminous plants including pea (Pisum sativum), faba bean and broad bean. Faba beans (also known as fava beans) are the dried beans of the species Vicia faba. They are the same species as broad beans but faba beans are the fully mature dried fruit of smaller seeded varieties. Varieties of Vicia faba grown to be eaten as fresh broad beans tend to have larger, flatter, broader seeds.

While broad beans are picked fresh from the living green bean plants, faba beans are allowed to mature and senesce, the plants and pods drying and blackening, before the beans are harvested.

Typically, a plant protein ingredient comprises mainly protein and has a relatively low amount of fat and fiber. Such plant protein ingredients are commonly used for producing plant protein-based food products including meat analogues, but these products typically n need improvements in their sensory and physico-chemical attributes. When used in

S 25 preparing plant protein-based food products, the high amount of protein and low amount

Sd of oil and fiber in a plant protein ingredient may lead to a food product that has i undesirable characteristics such as lack of juiciness and excessive firmness. For - example, some plant protein-based meat analogues contain artificial flavors and colors to

E improve taste and appearance of the product. = 30 We have surprisingly found out that a plant protein product comprising both an oilseed o ingredient and a plant protein ingredient is advantageous in manufacture of plant protein-

N based food products. As demonstrated by the examples herein, a blend of an oilseed

N ingredient and a plant protein ingredient has significant benefits compared to the plant protein product alone.

Textured vegetable protein (TVP) is a meat substitute often made from defatted soy flour by processing the soy protein into various forms, including granules, flakes, or chunks.

Typically, TVP has a spongy and chewy texture that resembles meaty products. TVP is often considered an attractive option to bridge the transition between animal protein and plant-based protein.

We have prepared plant protein products that are blends of an oilseed ingredient and a plant protein ingredient. The plant protein products were processed into textured vegetable proteins (TVPs) by extrusion, and the TVPs were used in preparing meat analogue patties. Of the TVPs studied herein, TVP10 contained 90 wt-% pea protein isolate and 10 wt-% rapeseed ingredient, and TVP 20 contained 80 wt-% pea protein isolate and 20 wt-% rapeseed ingredient. For comparison, patties were also prepared from i) beef and ii) TVP produced from the plant protein ingredient, pea protein isolate, alone (TVPO).

It was discovered that introducing an oilseed ingredient, a partially defatted rapeseed powder, into the plant protein product provided many advantageous features to the meat analogue patties. For example, said rapeseed ingredient changed the color of TVP10 and TVP20 patties to a darker brown, making the appearance of the meat analogue patties resemble more closely that of beef patties (Figure 1). The presence of the fiber- rich rapeseed ingredient also introduced unevenness to surface of TVP patties, again mimicking appearance of meat containing patties.

It is believed that the darker color is caused at least partly by a Maillard reaction between protein of the plant protein ingredient and carbohydrate of the oilseed ingredient.

Carbohydrate in the oilseed ingredient is mainly in the form of fiber, but there is also more soluble carbohydrate present. Also, caramelization of carbohydrates may have a

S 25 role in color formation. The increased lipid content provided by the oilseed can enhance

N the browning process in several ways. First, fat conducts heat, helping to transfer heat to > the surface of the food product and facilitating the Maillard reaction. Second, it can

D create a desirable crust and add flavor as it interacts with other components. = Additionally, the lipids themselves can brown, contributing to the overall color of the food q 30 product during frying. = Moreover, adding rapeseed ingredient to the plant protein product made the texture of & TVP patties generally juicier. This may, at least in part, be due to an increased content of

N fat in the plant protein product. Also, the fiber introduced to the plant protein product by the oilseed ingredient improves its In addition, the presence of rapeseed ingredient gave a chewier and firmer, and thus more meat-like texture to the TVP patties. This is believed to be caused by the fiber contained in the oilseed ingredient.

Flavor and odor are also affected by addition of rapeseed ingredient. Umami and meaty flavor of the TVP patties was slightly increased by addition of rapeseed ingredient, and 5 root vegetable odor and flavor was reduced. TVPs with rapeseed ingredient thus resembled beef patties more in these respects than TVPO with no rapeseed ingredient.

Introducing an oilseed ingredient can be used in many ways to tune the appearance, texture, flavor and odor of a plant protein-based food product.

As used herein the terms “oilseed ingredient” and the like refer to oilseed cakes, meals and powders originated from oilseeds. Typically, the oilseed ingredient is derived from an oil production process where the oilseed is at least partially defatted in a process involving for example pressing, heat-treating and/or extraction to collect oil from the oilseed, creating an oilseed ingredient with reduced fat content and increased protein and fiber content.

An exemplary process for creating an oilseed ingredient is disclosed in WO21014053. A rapeseed ingredient manufactured by this process is authorized by the EU Commission as a novel food for human consumption. The working examples herein use in the plant protein product a rapeseed ingredient specified for human consumption. Typically, the oilseed ingredient may be derived from rapeseed (Brassica napus subsp. napus), canola seed (cultivars of rapeseed and turnip rapeseed), turnip rapeseed (Brassica rapa), and sunflower seed (Helianthus annuus).

It is important that the oilseed ingredient used in the plant protein product of the invention has a rather high fiber content while the oil i.e. lipid content is lower. Suitable oilseed n ingredients have a fiber content ranging from 33 wt-% to 43 wt-% and a lipid content

N 25 ranging from 14 wt-% to 22 wt-% based on total weight of the oilseed ingredient. Fiber a acts to provide for example a chewier and firmer texture to a food product manufactured

N from the oilseed ingredient. Also, fiber is believed to reduce cooking loss in food products - comprising the plant protein product. z Thus, in an aspect, the invention relates to a plant protein product comprising an oilseed = 30 ingredient and a plant protein ingredient. The oilseed ingredient has a fiber content of 33 o to 43 wt-% and a lipid content of 14 to 22 wt-% based on total weight of the oilseed

O ingredient. Preferably, the oilseed may be selected from rapeseed, canola seed, turnip rapeseed, and sunflower seed. In the plant protein ingredient, the plant is preferably one or more selected from pea, faba bean, and broad bean.

In physico-chemical analysis of patties prepared from beef or TVP containing either pea protein isolate only or the plant protein product of the invention, beef patties had a higher loss of weight during cooking than all of the TVP patties. Introduction of rapeseed ingredient (TVP10, TVP20) reduced weight loss during cooking even further compared to pure pea protein isolate (TVPO). It is believed that fiber present in the rapeseed ingredient contributes to maintaining water and fat in the patty. The cooking loss results were also in line with sensory analysis results where TVP samples with rapeseed ingredient generally had juicier texture as compared to TVPO.

In physico-chemical analysis of patties it was also determined that addition of rapeseed ingredient to the TVP blend introduced chewiness and gumminess to the patties, providing more meat-like properties while maintaining juiciness and suitable firmness.

Generally, the plant protein ingredient in the plant protein product has a higher protein content than the oilseed ingredient. Preferably, this leads to a final protein content of 45 wt-% to 79 wt-% in the plant protein product. Also, the plant protein ingredient in the plant protein product has a lower fiber content than the oilseed ingredient. Preferably, this leads to a final fiber content of 4 wt-% to 20 wt-% in the plant protein product. Finally, the plant protein ingredient in the plant protein product has a lower lipid content than the oilseed ingredient. Preferably, this leads to a final lipid content of 2 wt-% to 12 wt-% in the plant protein product.

In other words, in the plant protein product the oilseed ingredient has a protein content that is lower than protein content of the plant protein ingredient, and/or the oilseed ingredient has a lipid content that is higher than lipid content of the plant protein ingredient, and/or the oilseed ingredient has a fiber content that is higher than fiber content of the plant protein ingredient. & 25 In an embodiment, the plant protein product has a protein content of 45 to 79 wt-%; a a fiber content of 4 to 20 wt-%; and a lipid content of 2 to 12 wt -% based on total weight of

X the plant protein product. = In a further embodiment, the oilseed ingredient has a protein content that is lower than

T protein content of the plant protein ingredient, and/or the oilseed ingredient has a lipid = 30 content that is higher than lipid content of the plant protein ingredient, and/or the oilseed o ingredient has a fiber content that is higher than fiber content of the plant protein

O ingredient.

The TVP having a higher content of rapeseed ingredient (TVP20) had some differing characteristics compared to the TVP having a lower content of rapeseed ingredient

(TVP10). Particularly, TVP20 had darker color and grainier, less juicy texture. Juiciness could, however, be increased by homogenizing the patty mix during preparation.

Rapeseed ingredient can thus be used in the plant protein product at a very wide range of amounts. Amount of oilseed ingredient may be from 1 wt% or 5 wt-% up to 95 wt-%, 90 wt%, 85 wt-%, 80 wt-%, 75 wt-%, 70 wt-%, 65 wt-%, 60 wt-%, 55 wt-%, 50 wt-%, 45 wt-%, 40 wt-%, 35 wt-%, 30 wt-%, 25 wt-%, 20 wt-%, 15 wt-% or 10 wt-% based on total weight of the plant protein product.

Correspondingly, the amount of plant protein ingredient may range from 5 wt-% to 99 wt- %. The amount of plant protein ingredient may be from 5 wt-% up to 99 wt-%, 95 wt%, 90

Wwt-%, 85 wt-%, 80 wt-%, 75 wt-%, 70 wt-%, 65 wt-%, 60 wt-%, 55 wt-%, 50 wt-%, 45 wt- %, 40 wt-%, 35 wt-%, 30 wt-%, 25 wt-%, 20 wt-%, 15 wt-% or 10 wt-% based on total weight of the plant protein product.

In an embodiment, the plant protein product comprises 1 to 30 wt-% of oilseed ingredient, preferably 5 to 30 wt-%, more preferably 10 to 25 wt-%, most preferably 10 to wt-%, based on total weight of the plant protein product.

In an embodiment, the plant protein product comprises 70 to 99 wt-% of plant protein ingredient, preferably 70 to 95 wt-%, more preferably 75 to 90 wt-%, most preferably 80- 90 wt-%, based on total weight of the plant protein product.

The total combined amount of oilseed ingredient and plant protein ingredient in the plant 20 protein product is at maximum 100 wt-%, based on total weight of the plant protein product.

The total combined amount of protein, fat and fiber in the plant protein product, oilseed ingredient or plant protein ingredient is at maximum 100 wt-%, based on total weight of @ the plant protein product, oilseed ingredient or plant protein ingredient, respectively. In < 25 practice the total combined amount is typically lower than 100 wt-% due to presence of

O other components including ash and moisture. o The oilseed ingredient typically has a protein content of 33 to 43 wt-%, based on total

E weight of the oilseed ingredient. Also typically, the oilseed ingredient has a carbohydrate > content of 33 to 43 wt-%, based on total weight of the oilseed ingredient. Carbohydrate in = 30 the oilseed ingredient may thus consist of fiber, but typically there is an amount of more 2 soluble carbohydrate present in the oilseed ingredient in addition to fiber.

N The plant protein ingredient typically has a protein content of 50 to 95 wt-%, preferably to 90 wt-%, more preferably 60 to 90 wt-%, based on total weight of the plant protein ingredient. Also typically, the plant protein ingredient has a fiber content of 0.1 to 15 wt-

%, preferably 1.0 to 12 wt-%, and/or a fat content of 0.1 to 6.0 wt-%, preferably 0.5 to 5 wt-%, based on total weight of the plant protein ingredient.

It is also notable that although introducing rapeseed ingredient to TVP decreases sodium chloride content of the TVP as seen from Table 5., the salty flavor of the patties (Table 8.) is unaffected by this. Adding rapeseed ingredient might therefore aid in reducing the total content of salt in plant protein-based products.

In an embodiment, the plant protein product has a sodium content in the range of 0.01 g — 1.5 g sodium per 100 g of the plant protein product, preferably 0.1 g — 1.5 g, more preferably 0.3 g — 1.4 g.

TVP containing rapeseed ingredient thus has many desirable aspects as a protein component in meat analogues. It provides patties with a more meat-like appearance, and in many cases also texture, flavor and odor resemble that of beef more than TVPO with no rapeseed ingredient. For example, rapeseed ingredient may be used in TVP to provide a meat analogue with a more meat-like appearance, lower salt content and increased juiciness compared to a TVP with no rapeseed ingredient. TVP with rapeseed may also provide a meat analogue with chewier and firmer texture than TVPO, particularly when the patty dough is not homogenized. However, employing a high content of (non-homogenized) TVP with rapeseed ingredient may reduce juiciness of the meat analogue as the texture becomes firmer and chewier. Rapeseed ingredient is a promising ingredient in enhancing the nutritional value of food without compromising its taste or texture.

Allergies and sensitivities may represent a problem with meat analogues such as TVP.

For example, ingredients often used in meat analogues, including wheat gluten and soy, n as well as antinutrients such as phytic acid and goitrogens contained therein, can lead to

N 25 adverse reactions or digestive issues. In plants of the order Brassicales, including a rapeseed, canola and turnip rapeseed, glucosinolates occur as secondary metabolites. i Glucosinolates are a class of organic compounds that contain sulfur and nitrogen and - are derived from glucose and an amino acid. Glucosinolates may have toxic effects as

E goitrogens and anti-thyroid agents. Goitrogens are substances that disrupt the = 30 production of thyroid hormones. This triggers the pituitary to release thyroid-stimulating 5 hormone (TSH), which then promotes the growth of thyroid tissue, eventually leading to

N goiter. An antithyroid agent is a hormone inhibitor acting upon thyroid hormones.

N

The oilseed ingredient of the invention may have a low amount of total glucosinolates.

The amount of total glucosinolates may be less than 0.3 mmol/kg or up to 120 mg/kg of total weight of the oilseed ingredient.

In an aspect, the invention relates to a method of producing a plant protein product, comprising the steps of providing an oilseed ingredient, providing a plant protein ingredient, and mixing the oilseed ingredient and the plant protein ingredient to provide a plant protein product. The oilseed ingredient has a fiber content of 33 to 43 wt-% and a lipid content of 14 to 22 wt-% based on total weight of the oilseed ingredient. Preferably, the oilseed may be selected from rapeseed, canola seed, turnip rapeseed, and sunflower seed. In the plant protein ingredient, the plant is preferably one or more selected from pea, faba bean, and broad bean.

The method of the invention is a method of producing the plant protein product of the invention. Accordingly, the embodiments disclosed herein in context of the plant protein product, oilseed ingredient and plant protein ingredient apply also to the method.

The Examples explain in detail texturing of the plant protein product by extrusion. It was observed that adding rapeseed ingredient to the plant protein product does not impair its extrusion to produce a TVP.

In an embodiment, the method for producing a plant protein product further comprises extruding the mixture of the oilseed ingredient and the plant protein ingredient to provide a textured plant protein product.

In a further aspect, the invention relates to a plant protein product obtainable by the method. Accordingly, the embodiments disclosed herein in context of the plant protein product, oilseed ingredient and plant protein ingredient apply also to the plant protein @ product obtainable by the method.

N 25 In a yet further aspect, the invention relates to food products comprising the plant protein > product or the plant protein product produced by the method of the invention. The food

O product may be selected from meat analogues including patties and balls, meat

E substitutes, breads including gluten-free breads, snacks, cereal bars, raw bars, breakfast q cereals and granola. = 30 Terms such as "about", "generally", "substantially" and suchlike shall be understood with

SG their function of modifying a term or value that is not absolute, but is not reported in the

N state of the art. Such terms shall be defined by the specific circumstances and by the terms that they are intended to modify according to the common acceptance of such terms in the specific field. They shall take into account at least the degree of experimental error expected, the technical error and the instrumental error for a given technique adopted to measure a value. Unless otherwise indicated, in the present description, singular forms such as "a", "an" and "one" shall be understood to include plural forms, unless the context suggests otherwise.

It will be obvious to a person skilled in the art that, as technology advances, the inventive concept can be implemented in various ways. The invention and its embodiments are not limited to the examples described below but may vary within the scope of the claims.

EXAMPLES

Example 1

Textured vegetable protein TVP20 is textured blend of ingredients containing 80 wt-% of commercial pea protein isolate and 20 wt-% of partially defatted rapeseed powder i.e. rapeseed ingredient. Appearance of TVP20 is a light brown round particle textured protein. Further characteristics of TVP20 are given in Table 1.

Table 1. Characteristics of TVP20.

Max. water 216-230 g/ 100 g of 2-12 wt-% absorption dry sample

Dry matter 91-95 wt-% Sodium =] 0.01 — 1.5 g/100 g

O

N

O n Compared to the blend TVP20, the rapeseed ingredient used in the blend contains a

I higher amount of lipid and fiber and a lower amount of protein (Table 2.). That is,

E blending rapeseed ingredient into pea protein isolate produces a TVP having an = 20 increased lipid and fiber content but a lower protein content. The commercial pea protein o isolate used in the examples has a protein content of 81.7 wt-%, fat content of 1.7 wt-%,

O total carbohydrate content of 3.2 wt-%, fiber content of 2.4 wt-%, sodium content of 1.5 wt-% and a caloric value of 350 kcal (1485 kJ) per 100 g.

Table 2. Characteristics of rapeseed ingredient. [Proton (Nx625) [230-430 we jam = [20-50w%

Total 33.0 — 43.0 wt.% Total <0.3 mmol/kg mn || scm

Moisture |s0ma

Example 2

Extrusion of TVPs

To achieve a particulate, textured form of TVP, pea protein isolate (TVP0) and mixtures of pea protein isolate and rapeseed ingredient (TVP10, TVP20) were extruded. The extruder used (Coperion, ZSK MvPLUS 27Mc) was a double screw extruder (co-rotating) consisting of 10 elements (houses-barrels) and an end flange where the die plate was mounted. Screw diameter was 26.7 mm, and the screw length was 1050 mm. The extruder was equipped with sensors for both temperature and pressure. There were temperature sensors in all 10 houses, and the sensor for material pressure and temperature was mounted on the end flange just before the die plate. At the end of the extruder a knife house with rotating knifes was mounted, with 1-3 blades. Just after the knife house the extruded product was transported to a contact cooking equipment (Alco) to be dried for 120 seconds and temperatures of 125°C (below) and 200°C (above). No extra mixing screws were needed at the beginning of the process, yet pre-conditioning the blend with 5% of water was performed to reduce the static electricity of the pea 2 protein isolate.

N Parameters for TVP extrusion are given in Table 3, where TVPO is pea protein isolate,

O 20 TVP10 contains 90 wt-% pea protein isolate and 10 wt-% rapeseed ingredient and TVP o 20 contains 80 wt-% pea protein isolate and 20 wt-% rapeseed ingredient. = Extrusion of all TVPs was successful. Adding the rapeseed ingredient to the TVP did not > hinder extrusion.

N g &

Table 3. Extrusion parameters for extrusion of TVP0, TVP10 and TVP20. The following barrel temperatures were used: barrel 2: 40°C; barrel 3: 60°C; barrel 4: 90°C; barrel 5: 120 °C; barrels 6 to 10: 150°C. The amount of knives was 3 in each extrusion.

Abbreviations: TDM = Throughput dry material; TW = Throughput water; TTW = Total throughput water; SS = Screw speed; MT = Mass temperature; P = Pressure; DDH =

Diameter die holes; NDH = Number of die holes; CS = Cutting speed.

TDM [TW TTW |SS MT (°C) |P (bar) CS (kg/h) (kg/h) (kg/h) |(1/min) (1/min) al a cs OO ra A Wm oe WW qq ow

Example 3

Attributes of TVPs

Fat content analysis

Fat content analysis was performed standardized methods. The samples were analysed twice to corroborate the findings. The results (Table 4.) show that as expected, adding rapeseed ingredient to pea protein isolate leads to an increase of fat content of the final product.

Table 4. Fat content analysis results of TVP samples. & Method used Per 100 g TVPO TVP10 TVP20

N n

E Sodium content analysis

N Sodium content was analysed from liguid samples by inductively coupled plasma optical o 20 emission spectroscopy (ICP-OES). The results are presented in Table 5. Based on the

O

N results, adding rapeseed ingredient to TVP reduces the content of sodium and sodium

N chloride in the TVP in proportion to amount of rapeseed ingredient.

Table 5. Sodium (Na) and sodium chloride (NaCl) content of TVP samples.

Na mg/kg Na mg/100 g of NaCl mg/100 g of pe pvm,

Example 4

Sensory analysis of TVP and beef patties

Preparation of TVP patties

TVP patties were prepared from TVPO, TVP10 and TVP20 according to the following recipe. 1. Weigh the ingredients according to the quantities (Table 6.). 2. Mix water with TVP in a mixer for 30 min. 3. Mix oil with methylcellulose. 4. Add the oil/methylcellulose mix, starch, stabilizing agent and spice mix to the TVP- water mix. 5. Optional: homogenize the mix in a food processor for 15 seconds at max speed. 6. Shape the patties (60 g per unit).

N 15 7. Store the patties at 4*C for 15 min.

S 8. Deep-fry at 180*C for 45 seconds. 2 9. Bake at 170*C until the inner temperature reaches 70*C, about 5 min. 2 10. Let cool at room temperature for 30 min. = 11. Stack using baking paper between each patty. = 20 12. Store at -20°C until use. 2 To test the effect the process has on texture of TVP patties, patty mixes that contain

R rapeseed ingredient (TVP10 and TVP20) were homogenized in a food processor in optional step 5 to produce TVP10S and TVP20S patties. Non-homogenized patties (TVP10R, TVP20R) were also prepared.

Beef patties were prepared from 100% minced beef meat.

Table 6. Ingredients of TVP patties.

Ingredient Amount (wt-%) om

Sensory analysis

All patty samples were cooked for sensory analysis. The cooking method was as follows: heat 5 ml of rapeseed oil in a frying pan, cook the patties evenly by occasionally turning each patty for 5 min and/or until the center of the patty reaches 80 °C.

Sensory panelists (n=10) were selected and trained according to general descriptive analysis training procedure. The panel evaluated the samples, in the Sensory laboratory (1ISO-8589) FFF, Turku, Finland. Data was collected with Compusense Cloud and analyzed statistically with SPSS v. 25. TVP and beef patty samples were evaluated after cooking, and the number of evaluations per sample was 10 x 3. Samples were served monadically, six samples in one session. Presentation order was randomized between the sessions and the panelists. Characteristics evaluated in the sensory analysis of the

O

N patties are presented in Table 7.

N

O n

I a a

NM

<t ©

O

Al

O

N

Table 7. Characteristics assessed in the sensory analysis of TVP and beef patties.

Pew [ol Teme o

Root vegetable Overall intensity Root vegetable

Results of the sensory analysis are given in Table 8. According to the results, the addition of rapeseed ingredient into TVP increases cereal-like, roasted and soy-like odor and decreases intensity of fried odor in the TVP patties. Also, soy flavor of the patties is increased by adding rapeseed ingredient, but cereal flavor is not.

Umami and meaty flavor of the TVP patties is slightly increased by addition of rapeseed ingredient, but beef patties still have significantly more intense umami and meaty flavor.

Still, TVPs with rapeseed ingredient resemble beef patties more in this respect than

TVPO with no rapeseed ingredient. Also, addition of rapeseed ingredient significantly reduces root vegetable odor and flavor as compared to the pea protein ingredient (TVPO) with no rapeseed ingredient. As in beef patties, the intensity of root vegetable odor and flavor in TVP patties containing rapeseed ingredient is very low. It is also notable that although introducing rapeseed ingredient to TVP decreases sodium chloride content of n 15 the TVP as seen from Table 5, the salty flavor of the patties is unaffected by this.

N

< As for appearance characteristics, rapeseed ingredient changes the color of TVP patties

O to darker and browner, making the appearance of TVP patties resemble more closely n that of the beef patties (Figure 1). TVP patties with rapeseed ingredient also have a more = uneven surface than TVPO patties, particularly when the patty dough is not homogenized = 20 during preparation (TVP10R and TVP20R).

PP

N Adding rapeseed ingredient to TVP makes the texture of TVP patties generally juicier. 2 This may, at least in part, be due to an increased content of fat. Moreover, TVP10R and

I TVP20R have a chewier and thus more meat-like texture than other TVP patties. The non-homogenized patties TVP10R and TVP20R also had increased firmness compared to TVPO and homogenized patties TVP10S and TVP20S, making them resemble beef patties more.

TVP containing rapeseed ingredient thus has many desirable aspects as a protein component of meat analogues. It provides patties with a more meat-like appearance, and in many cases also texture, flavor and odor resemble that of beef more than TVPO with no rapeseed ingredient. For example, rapeseed ingredient may be used in TVP to provide a meat analogue with a more meat-like appearance, lower salt content and increased juiciness compared to a TVP with no rapeseed ingredient. TVP with rapeseed may also provide a meat analogue with chewier and firmer texture than TVPO, particularly when the patty dough is not homogenized. However, employing a high content of (non-homogenized) TVP with rapeseed ingredient may reduce juiciness of the meat analogue as the texture becomes firmer and chewier.

O

N

O

N

O n

I a a

PP

<t ©

O

Al

O

N

Table 8. Results of sensory analysis of TVP and beef patties. (O) = odor; (A) = appearance; (T) = texture; (F) = flavor.

J [em rn em [er iti i La

I 0 ofr fee Ja Jae fer ov orm se [Jer Jew [

I i a ic ss EE

Physico-chemical analysis of TVP and beef patties

Cooking loss (CL) and diameter change

Cooking loss was assessed partially because the process for preparation of patties includes deep frying and baking, and hence the patties were already pre-cooked before preparation for analysis. Cooking loss was determined as a percentage using formula 1: — (W1-W2)

CL% =+100 [1] where W1= weight of patty before cooking (g), W2 = weight of patty after cooking (9).

Results are shown in Table 9.

To determine diameter change, diameter of the patties was measured at four different locations before and after cooking. Diameter after cooking was calculated as percentage from diameter before cooking. The results are shown in Table 9. The smaller the diameter after cooking, the larger the diameter change.

Beef patties had a higher loss of weight during cooking and diameter change than all of the TVP patties. The shrinking effect is closely related to denaturation of proteins and release of water and fats which is seen as cooking loss. In the TVP patties some denaturation and re-arrangement of proteins has already happened during extrusion.

Additionally, methylcellulose in the TVP patties' formulation maintains water in the patty and prevents weight loss.

However, introduction of rapeseed ingredient appears to reduce weight loss and diameter change during cooking even further compared to pure pea protein isolate (TVPO). It is believed that fiber present in the rapeseed ingredient contributes to maintaining water and fat in the patty. = The cooking loss results are in line with sensory analysis results (Table 8.) where TVP

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N samples with rapeseed ingredient generally had juicier texture as compared to TVP0. oO n

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Table 9. Cooking loss (CL) results of TVP and beef patties. Diameter is given as the percentage of diameter after cooking as calculated from diameter before cooking. ve es s.

Texture profile analysis

Hardness, gumminess, and chewiness of TVP and beef patties was analysed using a

TA-XT2 Texture analyser. The size of the sample was 2x2 cm. Results are shown in

Figure 2. Hardness is the capacity of the sample to resist force and return to its original form after applying force. In the sensory analysis the firmness of texture was assessed as well (Table 8.). In the sensory analysis beef patty was considered the firmest sample, which is in line with hardness results of the physical analysis. Beef patties were up to 5 times harder than the meat analogues. In TVP patties, rough texture and hardness is associated with a high concentration of rapeseed ingredient and lack of homogenization during patty preparation.

The chewiness and gumminess are defined by the force applied to the samples. In sensory analysis, chewiness is more related to bite resistance or tenderness. Generally, meat analogues are considered to lack bite resistance and chewiness. This is typically o compensated for by adding fiber to the meat analogue formulation, but often this makes

S the resulting product too firm instead of introducing the desired chewiness. Addition of oO rapeseed ingredient to the TVP blend introduced chewiness and gumminess to the

X 20 patties, providing more meat-like properties while maintaining juiciness and suitable = firmness (Figure 2., Table 8.). =

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Claims

1. A plant protein product comprising: - an oilseed ingredient having a fiber content of 33 to 43 wt-% and a lipid content of 14 to 22 wt-% based on total weight of the oilseed ingredient, wherein the oilseed is one or more selected from rapeseed, canola seed, turnip rapeseed, and sunflower seed; - a plant protein ingredient, wherein the plant is one or more selected from pea, faba bean, and broad bean.

2. The plant protein product of claim 1, wherein the plant protein product has a protein content of 45 to 79 wt-%; a fiber content of 4 to 20 wt-%; and a lipid content of 2 to 12 wt-% based on total weight of the plant protein product.

3. Theplant protein product of any one of the preceding claims, comprising 1 to 30 wt- % of oilseed ingredient, preferably 5 to 30 wt-%, more preferably 10 to 25 wt-%, most preferably 10 to 20 wt-%, based on total weight of the plant protein product.

4. The plant protein product of claim 1 or 2, comprising 70 to 99 wt-% of plant protein ingredient, preferably 70 to 95 wt-%, more preferably 75 to 90 wt-%, most preferably 80-90 wt-%, based on total weight of the plant protein product.

5. The plant protein product of any one of the preceding claims, wherein the plant protein product has a sodium content in the range of 0.01 — 1.5 g sodium per 100g of the plant protein product.

e 6. The plant protein product of any one of the preceding claims, wherein the oilseed S ingredient has a protein content that is lower than protein content of the plant protein O ingredient, and/or wherein the oilseed ingredient has a lipid content that is higher X than lipid content of the plant protein ingredient, and/or wherein the oilseed = 25 ingredient has a fiber content that is higher than fiber content of the plant protein E ingredient. I

J 7. The plant protein product of any one of the preceding claims, wherein the oilseed 2 ingredient has a protein content of 33 to 43 wt-%, based on total weight of the R oilseed ingredient.

8. The plant protein product of any one of the preceding claims, wherein the oilseed ingredient has a carbohydrate content of 33 to 43 wt-%, based on total weight of the oilseed ingredient.

9. The plant protein product of any one of the preceding claims, wherein the plant protein ingredient has a protein content of 50 to 95 wt-%, preferably 55 to 90 wt-%, more preferably 60 to 90 wt-%, based on total weight of the plant protein ingredient.

10. The plant protein product of any one of the preceding claims, wherein the plant protein ingredient has a fiber content of 0.1 to 15 wt-%, preferably 1.0 to 12 wt-%, and/or a fat content of 0.1 to 6 wt-%, preferably 0.5 to 5 wt-%, based on total weight of the plant protein ingredient.

11. A method of producing a plant protein product, comprising: - providing an oilseed ingredient having a fiber content of 33 to 43 wt-% and a lipid content of 14 to 22 wt-% based on total weight of the oilseed ingredient, wherein the oilseed is one or more selected from rapeseed, canola seed, turnip rapeseed, and sunflower seed; - providing a plant protein ingredient, wherein the plant is one or more selected from pea, faba bean, and broad bean; - mixing the oilseed ingredient and the plant protein ingredient to provide a plant protein product.

12. The method of claim 11, wherein the plant protein product has a protein content of to 79 wt-%; a fiber content of 4 to 20 wt-%; and a lipid content of 2 to 12 wt-% based on total weight of the plant protein product. 2 <

13. The method of any one of claims 11 to 12, further comprising extruding the mixture O to provide a textured plant protein product. en — 25

14. A food product comprising the plant protein product of any one of claims 1 to 10 or E the plant protein product produced by the method of any one of claims 11 to 12. =

15. The food product of claim 13, wherein the food product is selected from meat 2 analogues including patties and balls, meat substitutes, breads including gluten-free I breads, snacks, cereal bars, raw bars, breakfast cereals and granola.