FI130274B - Food composition containing amino acids, fats and other nutrients, and its production and use - Google Patents

Abstract

The present invention relates to a food composition which is able to prevent oxidation of fatty acids and which has a high protein content. The present invention also relates to a method suitable for producing such a food composition or a product containing it, as well as products produced with such a method. Such a food composition is suitable for several different applications. It can, among other things, be used in baking and in the production of meat products and ready meals. In addition to food, it is also suitable, for example, for the pharmaceutical and cosmetic industries to improve product compositions.

Description

CONTAINING AMINO ACIDS, FATS AND OTHER NUTRIENTS

FOOD COMPOSITION AND ITS PREPARATION AND USE

Background of the invention

Field of invention

The present invention concerns a food composition capable of preventing the oxidation of fatty acids and having a high protein content. The present invention also relates to — a method suitable for producing such a food composition or a product containing it, as well as products produced by such a method.

Such a food composition is suitable for many different uses. It can be used, for example, in baking and in the preparation of meat products and ready meals. It is suitable not only for foodstuffs but also, for example, for the pharmaceutical and cosmetics industry to improve the composition of products.

State of the art — Proteins consist of amino acids and they are known to be naturally coiled due to the bonds formed by mutual amino acids, as a result of certain generally known mechanical or other chemical, etc. treatments, protein structures can be opened up to better benefit e.g. pharmaceutical, bio and food industries. In this case, the prote-

N ines can be used at the interfaces of various chemical media and are used

S 25 —as emulsifying ingredients. Typically, the industry uses various protein-rich x raw materials, which are either obtained from plants or living organisms. The raw materials have often been processed - and handled in such a way that the proteins' natural girdle structure has opened up and the concentration of the protein has been increased by various generally known methods. In this case, the proteins work better in industrial processes, they are e.g. more soluble and mix more easily = 30 min with other raw materials. ~ &

In addition to its nutritional purpose, protein is used for its functional properties. Depending on the protein used and its properties, an emulsion is obtained. Typical-

sesti emulsions are made with different homogenizers and mixers. In general, it has been found that too mild mechanical processing (mixing) weakens the strength, stability and uniformity of emulsion structures as a problem. —Patent CN103651677 (B) describes the preparation of a microemulsion as an improvement factor in the industrial preparation of food and in particular the preparation of bread. The patent describes a composition consisting of two different forms of water and oil phase, LACTEM additive and citric acid glycerides, which is carried out by rapid mixing at a temperature of 35-65 °C, the components are mixed using a high-pressure homogenizer. After this, the mixture is cooled — to room temperature and processed with considerable high pressure treatment for 30 seconds — 30 minutes, when the monoester content of the LACTEM ingredient is more than 80% and the citric acid glycerides content is more than 60% of the total esters.

Patent CN103054042 (B) describes a microemulsion formed by linoleic acid suitable for food and its preparation, in which the formed microemulsion acts as a carrier. The composition contains 0.5-20% by weight of a Tween20-ethanol mixture, 0.5-9 parts of linoleic acid and 71-99 parts of water. The preparation is done in continuous mixing, in which case it is added

Tween20-ethanol mixture in certain weight proportions gradually, then linoleic acid is added and finally water. In this way, a transparent uniform mixture system is achieved, which is required — microemulsion carrier. This solves the insolubility of linoleic acid in the aqueous phase and reduces the particle size of the microemulsion.

In the publication CN106692050 (A) an enteral nutritional microemulsion is presented

N preparation method and composition. The microemulsion contains 0.5-5 wt% protein, 36-61

S 25 — weight-% fat, 8-30 weight-% minerals, counting from the emulsion, and 5-30 weight-% emulsifier. The composition can solve problems related to cohesion and stability caused by the large particle size of traditional emulsions and the presence of a water phase. Liz, for example, the solubility and bioavailability of nutrients improves. a > = 30 In patent US5891490, an edible oil-in-water microemulsion is presented, which brings crispness and a = browning surface to the microwave-treated foodstuff coated with it.

N The composition contains 80% water by weight, less than 10% oil by weight, and at least one non-ionic surfactant is used in the composition.

The invention in patent application FI20175435 concerns a food fat component that is capable of preventing the oxidation of fatty acids and at the same time improving both the product's nutritional composition and sensory properties. The invention also concerns a method suitable for producing such a component, as well as products in which this component has been utilized. In the invention in question, the prevention of the oxidation of fatty acids is based on a physical barrier and antioxidants possibly contained in the raw materials. This type of food fat component is suitable for many different uses. It can be used, for example, in mincemeat steaks, chocolate masses and pies, and it is also suitable for the pharmaceutical and cosmetics industry to improve product compositions.

Proteins work in the body's enzymes, tissue structures, hormones and antibodies. Proteins consist of amino acids, and they supply the body with the necessary amino acids from food. There are 20 different amino acids in proteins. Nine of these are essential, i.e. they are needed from food, the remaining 11 can be built in the body from compounds containing carbon and nitrogen or formed from essential amino acids. The essential amino acids that humans need from food (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) are easily obtainable from animal-derived food proteins. Protein intake from food is often clearly greater than the minimum requirement, and deficiencies do not occur in healthy people. The proteins of vegetable food also contain a variety of amino acids. However, if only regular vegetables are used, the intake of the amino acids lysine, methionine and threonine may remain scarce. The situation improves if the diet includes enough legumes, nuts and seeds.

N Dietary proteins are broken down in the digestive tract into amino acids, which are absorbed and

S 25 — are converted to amino acids derived from the body's own proteins. Some of the amino acids are free in the bloodstream, while some are used for the body's proteins. Amino acids - move between free storage and proteins in both directions and form z other nitrogenous compounds such as purines, creatine and hormones such as adrenaline. c Some of the amino acids are broken down and used either in energy metabolism or stored as carbohydrates or fat. When the intake of proteins is needed = higher, they are used to satisfy the need for energy in the same way as carbohydrates

N of you. The energy value of proteins and amino acids corresponds to carbohydrates (17 kJ/g). The nitrogenous parts of the compounds eventually form ammonia in the kidneys.

The publication CN101878904 (A) describes a method for producing a gel-like wheat protein emulsion. The method consists of the following steps: wheat protein condensate or isolate is dispersed with distilled water (solid/solution ratio 0.8-1.5:10) and the mixture is hydrogenated for 6-12 hours, resulting in a soluble dispersion. By heating the mixture for 0.3-1.0 hours at a temperature of 70-75 *C and mixing the dispersion with vegetable oil in a ratio of 8-4:2-6 and continuing the strong homogenization treatment, a rough protein emulsion is obtained. Finally, with Mikrojet homogenization, a milky light emulsion is obtained. The advantages of the method are e.g. simplicity, low costs, safety and environmental friendliness. The produced emulsion can be used in various nutritional and functional foods and can act as a carrier for fat-soluble pharmaceuticals.

Application WO2005112657 (A1) describes a method for processing amino acid-enriched proteins and protein hydrolysates into functional and medical food. In the method, the protein and the antipeptidases included in it or added as a separate mass are mixed at a temperature of 20-51 °C or at a certain temperature of the optimal enzyme, at a pH of 2-7, with one or more of the following amino acids: LYS, ARG,

PHE, TYR, TRP, THT, CYS, GLU, ASP, MET, ALA, VAL, GLY, LEU, ILEU. The dry matter content of the product varies between 10-40% during manufacture. The mixture is diluted with water and the pH is adjusted to the range 2-7.

Patent publications WO2017211635 (A1) and EP2658392 (B1) describe the use of legume powder in oil-water to stabilize mixtures. In the publication WO2014169315 (A1), an encapsulated phospholipid oil-in-water emulsion is presented.

S 25 Description of the invention 3 = The present invention is defined in independent patent claims. Certain application forms are defined in non-independent patent claims. a © = 30 — According to the first aspect, the present invention concerns a food composition, which is capable of preventing the oxidation of fatty acids and which has a high protein content

N mouth.

According to another point of view, the invention concerns a product in which the above-described food composition has been used to simultaneously improve both the sensory properties of the product and the nutritional composition, enabling a particularly favorable amino acid composition. 5

According to the third aspect, the invention concerns a method for preparing the food composition described above.

The invention of the fourth aspect concerns the use of the food composition or product according to the invention.

With the help of the invention, the protein and amino acid content of the products can be improved at the same time as the oxidation of fatty acids is prevented. In the invention, raw materials that naturally contain protein are used in particular and they are processed into a suitable — technical conformation, i.e. so that their native form is released, i.e. the natural hip structure opens up, in which case the proteins are useful in the formation of microemulsions, in which case they can be easily processed by generally known methods into a homogeneous mass — With the method according to the present invention and the composition prepared using it, soluble fat can be protected from oxidation. In the invention in question, the prevention of the oxidation of fatty acids is based on a physical barrier and the antioxidants possibly contained in the raw materials. The method according to the invention can be preserved

Improved nutritional quality of N soluble fats and prevented primary oxidation

S 25 —and thus advantageously improved quality of fatty acids in the products compared to normal oral products containing soluble fat. z With the help of the present invention, several benefits are achieved. With the help of the invention, it is possible to combine in a new way the functional use properties of proteins, the nutritional need, a new kind of manufacturing process and to ensure that the reactions proceed more reliably with the help of sufficient thermal energy, in which case the final composition is protein and

N especially also a preparation containing essential amino acids, which can be a final product or

another protein-containing food raw material can be added to it to prepare the final product. The product according to the invention supports the metabolism of tissues and cells and gives a feeling of satiety.

A similar composition, in which the prevention of oxidation of soluble fats is combined in a new inventive way, preferably with proteins or amino acids, has not been previously described.

Application forms of the invention

The present invention concerns a food composition and a method for preparing this composition, which composition is able to prevent the oxidation of fatty acids and which also has a high protein content, whereby it improves the nutritional and sensory properties of the product.

The food composition comprises a food fat component and a protein mass processed mechanically or by heating, the three-dimensional structure of which has been partially or completely opened as a result of the processing.

According to a preferred embodiment, the food fat component comprises an oil-in-water type homogenate, with which the protein mass is mixed and dispersed by strong mechanical processing.

N Protein mass treated mechanically or by heating has surprisingly been found to be stable

S 25 — creating the oil-in-water mixture formed in the production of the food fat component presented in the patent application FI20175435 and enhancing its fat-protecting effect - in the food fat component. z © According to another embodiment, the food fat = 30 — component used in the food composition is the oil-in-water mixture described in patent application FI20175435. ~ &

Patent application FI20175435 describes a food fat component containing soluble fat and grain and the product to be made from it, as well as the method of making them. Patent Office

kemus refers to the food fat component, which is able to prevent the oxidation of fatty acids and at the same time improve both the product's nutritional composition and sensory properties. In the patent application, the prevention of the oxidation of fatty acids is based on a physical barrier and the antioxidants that may be contained in the raw materials.

According to the patent application in question, the function of the food fat component is based on the idea that after protein and biomaterial addition (possibly also electrolyte addition) to the oil-water mixture, the fatty acids contained in the fat are bound by mechanical processing with the help of proteins into small particles, whereby the proteins and their active chains of amino acids conform to the surface of the particles through their affinities and partly through the bonds between atoms. Other biomaterials can also be added to the mixture, after which the mixture is hydrogenated to form a finished food fat component. In this case, the oil and fatty acids have been made into stable, protected structures, i.e. the fat stays in the product and does not cause an unpleasant mouthfeel when it comes off. As the water decreases as a result of dehydration, the shelf life of the vital fat component increases and at the same time the oxidation of fats can be reduced. With the help of the presented food fat component, both the nutritional and sensory properties of the products can be improved.

According to a preferred embodiment, the food composition according to the invention comprises — a food fat component according to patent application FI20175435, to which a pre-treated protein mass has been mixed.

According to another embodiment, the food composition according to the invention comprises the first part of the food fat component according to claim FI20175435,

S 25 — which comprises an oil-in-water mixture and protein, and to which a pre-treated protein

S iin mass. z According to the third embodiment, the food fat component c according to the invention comprises an oil-water mixture of the food fat component according to patent application FI20175435, to which a pre-treated protein mass has been added. ~ &

In general, when speaking of a food fat component in the present invention, it means the food fat component according to patent application FI20175435 or some of its parts, which are described above.

Protein mass typically comprises the protein and water contained in the biomaterial.

According to one form of application, the protein raw material used is of plant origin.

According to another embodiment, the pre-processed protein mass contains any protein-rich raw material obtained from the organism, such as protein-containing fractions obtained from various products of the plant kingdom, such as beans, lentils, seeds, grains, or insects, seafood, vertebrates, mammals, mushrooms, protein-rich raw material obtained from algae or molds, or from some — mixtures of these.

According to the preferred form of application, the protein mass is mixed with the food fat component or part of it in a homogeneous form. — According to one form of application, the proportion of pretreated protein mass in the food composition is typically 10-70% by weight, preferably 10-50% by weight.

According to one embodiment, the total protein content of the food composition is typically 10-50% by weight, preferably 15-45% by weight. The total protein content includes both pre-processed and native protein.

The present invention also relates to a method for preparing the food composition described above.

OF

O 25 According to the advantageous application form of the method, the protein-containing biomaterial is preferably pre- x watered and heated so that the protein's native fold structures open — partially or completely, and the resulting mixture is homogenized by strong mechanical processing. In the method according to the invention, a homogenous mass containing protein was mixed with a food fat component or a part of it. > 30

R

S According to a preferred embodiment, the method according to the invention comprises adding protein in one or more steps, for example in two or three or

in him. Typically, protein is added at the very beginning, as a pre-treated protein mass, and possibly as native protein in one or more steps in a later step of the method.

Protein in its native form can be added, for example, to an oil-in-water mixture and/or at the very end of production in connection with the last possible addition of biomaterial.

According to one application form, in the first step of the method, a protein mass is prepared, which functionally helps the formation of a microemulsion. The prepared protein mass is combined with the food fat component, after which, in the actual second step of the method, a protein-rich plant-based raw material is added to the thus-formed composition, resulting in a high-protein preparation that can be used as such or as part of other industrial food production. — According to one embodiment, in the first step of the invention when preparing protein mass, the protein-containing mass is pre-watered and heated. After the first step, in the first mixing step, water, vegetable oil and possibly an electrolyte are added to the protein mass. The resulting mixture is homogenized with strongly cutting blades, resulting in a homogeneous mass. In the second mixing step, a raw material containing protein is mixed into the homogenous mass, and optionally the resulting mixture is dehydrated with the help of heat.

The product is brought to the desired degree of fineness using generally known methods. Product

N can be used as such or it can be added as a component to the food being prepared

S 25 — to issue. If necessary, lecithin is mixed into the fat phase, which can influence the polarity of the fat x fat phase. z According to one embodiment, the present invention uses the food fat component according to the invention described in the aforementioned c patent application and its = 30 — manufacturing method. Typically, this food fat component contains 10-70% by weight of petroleum fat, 10-70% by weight of biomaterial and 1-40% by weight, preferably 1-30

N wt% protein. In addition, the component contains water and possibly an electrolyte.

For example, salts can be used as electrolytes. There is water in ready-made food fat

typically 0.1 to 15% by weight in the component. Water can be in the form of pure water or other aqueous liquid. Also, milk and vegetable and fruit juices, typically containing water, are well-suited liquids for this purpose.

In the production of the food fat component, the biomaterial that typically contains carbohydrates, but also proteins and fats, is used as biomaterial. Examples include cereal flour, groats or flakes (such as wheat, barley, rye, oats, spelt, millet, corn, rice or sorghum); fake grain flours, groats or flakes (such as buckwheat, amaranth or quinoa); legumes (soybeans, peas, coffee peas, beans, lentils, lupins) or broad beans. The components of the component form an emulsion in oil-water, where the protein and biomaterial form a stable structure at the interfaces of the emulsion as a result of strong homogenization. By dehydrating the emulsion, a powdery solid is obtained. — Any fat that is at least oily when heated is suitable as an oil fat to be used in the present invention. Several different fats or fat compounds can also be used for the production of the component according to the invention, i.e. with the help of the method, different fat profiles can be produced in different fat-containing biomatrices that can be consumed without a belt. Vegetable fat or oil, such as rapeseed or palm oil, shea butter, or some combination of these, is typically used as the oil fat. Omega fatty acids are particularly beneficial.

The protein sources used in the flint food fat component are not limited. The invention can

I can use any protein obtained from the organism (such as the flour mentioned above,

S 25 — maggots and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or

S molds). According to a preferred embodiment, the protein contained in the food fat component is one of the proteins contained in the egg, such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or several of these at the same time. ~ &

According to another advantageous application, in the method according to the invention, fat encapsulation is done without added stabilizers or emulsifiers, in contrast to several already patented fatty acid microencapsulation methods. The preferably used protein source thus acts as an emulsifier in itself, as in the case of an egg. However, a separate emulsifier can also be used. For example, lecithin can be used when preparing vegan products.

In the manufacturing method of the food fat component according to patent application FI20175435, the fat phase and salt are added to the water to a water content of 20-80% by weight, preferably 30-70% by weight, and the resulting mixture is mixed at less than 60 C, preferably less than 50*C, for less than 10 min . Finally, as a result of this heating, the used fat is in an oily — form and has formed an oil-water mixture. The pretreated protein mass according to the invention can be added at this stage. Protein is added to the mixture, and mechanical mixing is then continued. In the final step, a strong homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added when the temperature is below 100 °C, preferably 0-70 °C, depending on the protein source. If necessary, an electrolyte, typically salts, can also be added to the mixture. This phase/phases form the first part of the food fat component according to the invention. Homogenization of the mixture is performed by a generally known mechanical method, which is suitable for the viscosity of the desired mixture. Homogenization is preferably performed mechanically with cutting blades. The pretreated protein mass according to the invention can alternatively be added to the first part of the food fat component formed in this step.

In the next step, the mixture is combined with the biomaterial, resulting in a patent application

N its food fat component according to FI20175435. Merging is common

S 25 — by known mechanical treatments such as grinding, mixing, high pressure treatment, shearing treatment or some combination thereof. The biomaterial must be - hygienically clean and meet the requirements of generally accepted standards. In the end, a homogeneous mass, mixture or suspension is obtained. Alternatively, the pretreated protein mass according to invention c can be added at this stage to the finished food = 30 — fat component. ~ &

According to one form of application, plant-based protein-containing dry

substances in powder form to further increase the protein content and mixes the composition into a viscous mass.

According to one form of application, the obtained mass, mixture or suspension is generally dehydrated — by known process methods in use (for example freeze drying or vacuum drying), preferably by heating treatment. Typically, the heating treatment takes place below 250 C for less than 45 min, depending on the viscosity of the mixture and the amount of the mixture to be processed. With dehydration, the amount of water in the product can be reduced and thus the shelf life of the product is improved. Typically, the water content of the dehydrated product, depending on the drying conditions, is about 0.1-15% by weight. The dehydrated product is ground to a suitable particle size using generally known methods.

It is possible to adjust the pH during the manufacturing process. pH is of great importance in terms of the function of proteins, so it can influence the behavior of proteins. At a favorable — pH, the proteins' performance is at its maximum, when they effectively bind fatty acids into small particles, preventing their oxidation. By means of pH regulation, the degree of oxidation of fatty acids and thus the nutritional composition of the product can be influenced.

A favorable pH for most proteins is about 7-8 — According to one application form, the food composition according to the invention can be added as such to the desired product during the manufacturing phase of the product.

The following non-limiting examples represent applications of the present technology.

S

S 25 — MANUFACTURING EXAMPLES 3 = Example 1. Preparation of food composition. z © Step a) A mixture was prepared in which the initially watered plant-based raw material containing = 30 — protein was boiled and allowed to water. The mass was suitably homogenized by generally known mechanical methods.

N Step b) An oil-in-water type homogenate was mixed into the mass and the mass was dispersed by strong mechanical processing.

Step c) Finally, plant-based protein-containing dry substances in powder form were added to the pulp and mixed into a viscous mass. The pulp was suitably shaped and dehydrated at a temperature above 100 °C. The yield was dried using generally known methods.

Example 2. Preparation of a food composition.

STEP 1 — Preparation of lens paste.

The mass containing lentils and water was boiled and the mass was finely ground using generally known methods.

Table 1. Composition of lens pulp.

L 00

STEP 2 — The first step in the preparation of the edible fat component: preparing the homogenate (described earlier) and combining it with the lentil pulp of step 1.

Table 2. Composition of the homogenate

GG s ; : s x a 3 © STEP 3 — Adding the biomaterial to the homogenate. > 20

Table 3. Composition of added biomaterial and final food composition.

STEP 4 - Drying.

The composition formed as a result of steps 1-3 was dried at 180°C for 10-40 minutes.

Example 3. Preparation of a food composition.

Example 3a. In step b of Example 1, the oil-in-water type homogenate to be added was mixed directly with the protein-containing flour. The resulting mass was dehydrated in heat and — ground.

Example 3b. The mass formed on the basis of steps a and b described in example 1 was mixed with vegetable mixture mass (lentil, pea, carrot) and small and larger pieces were shaped from the mass. The pieces were frozen.

Example 3c. The mass formed on the basis of steps a and b described in example 1 was mixed with vegetable mixture mass (lentil, pea, carrot) and small and larger pieces were shaped from the mass. The pieces were cooked. — Example 3d. Oats, preservatives and water were added to the mass formed based on steps a and b described in example 1, and the mixture was made into a spread. Spread heat

S was added to improve shelf life. 3 - Example 3e. A water-based solution and emulsifiers and preservatives were added to the mass formed on the basis of steps a and b described in example 1. The soluble mixture was heat treated and packaged. The finished product was potable. e &

Industrial applicability

The present invention can be used in general to prepare the food composition and product according to the invention.

In particular, the present invention is suitable for improving the protein and amino acid content of foodstuffs. In addition, the food fat component described in the patent application FI20175435 (Food fat component, its production method and its uses) brings favorable properties to the food composition, such as the sensory properties of the product and properties that improve the nutritional composition. Thus, the food composition is generally suitable for use, especially in the manufacture of food products, improving their health and sensory properties and bringing added value in the form of a high protein content.

The products according to the invention can be manufactured on an industrial scale. The invention is expressly based on industrial manufacturing and industrially used powerful process treatments.

The food composition can be used as an independent product or as a partial composition in many types of matrices, such as in various bakery products, meat preparations and ready meals.

List of reference publications

Patent literature

S

S 25 CN101878904 (A) i CN103054042 (B) - CN103651677 (B) z CN106692050 (A) c US5891490 (A) = 30 WO 2005112657 (Al) ~ & n

Other literature

WHO (World Health Organization). 1985. Energy and Protein Requirements. Report of a

Joint FAO/WHO/UNU Expert Consultation. Technical Report Series 724. World Health

Organization, Geneva. 206 pages

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Claims (12)

Patent requirements 1. A food composition containing a food fat component containing 10-70% by weight of oil fat and pre-treated protein, characterized in that the food fat component is produced by forming an oil-in-water mixture containing salt and oil fat which is vegetable fat or oil , and to which the oil-in-water mixture has been mixed the pre-treated protein, where the protein has been pre-treated by means of pre-hydration and/or heat treatment so that the natural form of the protein has unfolded, and it has been processed into a homogeneous pulp and, where the food composition contains 10-70% by weight of the pre-treated protein. 2. The food composition according to patent claim 1, as the food composition contains 10-50% by weight of the pre-treated protein. 3. The food composition in accordance with any of the preceding patent claims, with a total protein content of 10-50% by weight, preferably 15-45% by weight, which content contains both pre-treated and natural protein portions. 4. The food composition according to any of the preceding claims, wherein the food fat component contains 10-70 wt% oil fat, 1-40 wt% protein and 10-70 wt% biomaterial, and 0.1-15 wt% water . 5. The food composition in accordance with any of the preceding patent claims, wherein the pre-treated protein is protein-containing fractions obtained from various plant products, such as beans, lentils, seeds, cereals or insects, shellfish, vertebrates. vertebrates, mammals, fungi, algae, or molds, or a protein-containing foxing substance = any of these mixtures. T a O 30 6. The food composition according to any of the preceding claims, O which contains soluble fat mainly obtained from the food fat component. 7. Product containing the food composition according to any of patent claims 1- 6. 8. Use of the food composition according to any of claims 1-7, or the product according to claim 6, in a food, pharmaceutical or cosmetic formulation. 9. A method for producing the food composition according to any of patent claims 1-6, or the product according to patent claim 7, characterized in that mechanical treatments are performed where the food composition ingredients are mixed into a homogeneous mixture. 10. The method according to patent claim 9, characterized in that the homogeneous protein mass is mixed with the food fat component which contains the oil-in-water mixture containing salt. 11. The method according to patent claim 9 or 10, whereby the homogeneous protein mass is then pre-treated by means of pre-hydration and/or heat treatment so that the natural form of the protein unfolds. 12. The method according to any of claims 9-11, wherein the protein content is increased and/or adjusted during the mixing step, so that the total protein content in the food composition is 10-50% by weight, preferably 15-45% by weight. S N O N < ? I a a © O © MN O N