FR3107641A1 - TEXTURED LEGUMINOUS PROTEINS - Google Patents

Abstract

The invention relates to a composition comprising dry textured legume proteins, its production process and its use.

Description

TEXTURED LEGUME PROTEINS

STATE OF THE PRIOR ART

The present invention relates to a specific composition comprising textured pea proteins, as well as to its method of manufacture and its use.

The technique of texturing proteins, in particular by cooking-extrusion, with the aim of preparing products with a fibrous structure intended for the production of meat and fish analogues, has been applied to numerous vegetable sources.

The cooking-extrusion processes for proteins can be separated into two large families by the amount of water used during the process. When this quantity is greater than 30% by weight, we will speak of so-called "wet" cooking-extrusion and the products obtained will rather be intended for the production of finished products for immediate consumption, simulating animal meat, for example beef steaks or chicken nuggets. When this quantity of water is less than 30% by weight, we then speak of "dry" cooking-extrusion: the products obtained are rather intended to be used by food manufacturers, in order to formulate meat substitutes, by mixing them with other ingredients. The field of the present invention is indeed that of “dry” extrusion cooking.

Historically, the first proteins used as meat analogues were extracted from soybeans and wheat. Soy then quickly became the main source for this field of applications.

While most subsequent studies have naturally focused on soy protein, other protein sources, both animal and vegetable, have been texturized: peanut, sesame, cottonseed, sunflower, corn, wheat, proteins from microorganisms, by-products from slaughterhouses or the fish industry.

Legume proteins such as those from peas and fava beans have also been the subject of work, both in the field of their isolation and in that of their “dry” cooking-extrusion.

Many studies have been undertaken on pea proteins, given their particular functional and nutritional properties, but also for their non-genetically modified nature.

Despite significant research efforts and significant growth in recent years, the penetration of these textured protein-based products on the food market is still subject to optimization.

One of the reasons in particular lies in the necessary rehydration procedure of the textured pea proteins before formulating them.

Indeed, these being dry, it is necessary to rehydrate them in order to be able to shape them and mix them intimately with the other constituents of the formulation to obtain a satisfactory final result.

To do this, the dry-textured pea proteins will be placed in contact with an aqueous solution. Unfortunately, the amount of water absorbed for the purpose of rehydration is not efficient enough and, without additional human intervention, this is only about 50% of the amount needed for subsequent formulation steps.

It is therefore commonly practiced an additional step called “dilaceration” (called “shredding” in English) or “cuterage” consisting of chopping the rehydrated textured fibers. The fibers thus obtained are brought back into contact with an aqueous solution and, due to the chopping, will be able to reabsorb the missing quantity of water required.

This step is complicated because poorly controlled chopping can damage the textured pea proteins. It is also an additional preparation step that complicates the implementation.

One solution is to reduce the size of the textured protein particles, right from the production stage. This reduction in size makes it possible to optimize the water uptake of the textured proteins due to the increased protein/water exchange surface. The dilaceration step after rehydration becomes unnecessary, due to the reduction in particle size achieved as soon as the textured protein is produced.

Unfortunately, the reduction in the particle size of the textured proteins has a consequence on the organoleptic properties of the final meat or fish analogies, made with said textured vegetable proteins. The article “Effect of soy particle size and color on the sensory properties of ground beef patties” (Cardello & al., Journal of food quality, 1983) presents its organoleptic consequences in Figure 3. This study aimed to investigate the organoleptic impact of different sizes of textured soy protein in beef. It is clear that the best results are obtained, without achieving the results of beef, with textured soy proteins whose particle size greater than 9.52 mm represents more than 73% of the total particles. Any reduction in this particle size distribution will imply a reduction in the reproduction of the organoleptic qualities of the meat analogue obtained.

This decrease in the organoleptic result can be explained by a disappearance of the quantity and integrity of the material necessary to emulate the meat fibres. As the particles are smaller, the fibers obtained in the meat or fish analogue no longer have sufficient effective fiber sizes.

To overcome this problem, a potential solution consists in increasing the density of the textured vegetable proteins in order to overcome the small size of the protein fibres, by densifying them. Short but denser protein fibers would thus have a firmer structure, better simulating the organoleptic result to be achieved.

Unfortunately, this strategy has a significant impact on the water retention capacity of a textured vegetable protein. The article "EXTRUSION OF TEXTURIZED PROTEINS" (Kearns & al., American Soybean Association) presents the direct link established between density and water retention capacity (WHC). It can be clearly seen that the water retention capacity drops as the density increases. A textured soy protein with a density of 216 g/l thus has a water retention capacity of just over 3 g of water per gram of protein, and always less than 3.5. Any increase in density causes a drop in this water retention capacity, sometimes below 2.

It is to the credit of the applicant to have solved the above problems and to have developed a new specific composition comprising textured legume proteins, obtained by dry cooking-extrusion, the size of the particles of which is reduced, the density is high and the water retention capacity is improved, while maintaining a textured protein giving excellent results in meat and fish analogue applications.

This invention will be better understood in the following chapter aimed at setting out a general description thereof.

GENERAL DESCRIPTION OF THE PRESENT INVENTION

The present invention relates to a composition comprising dry-textured legume proteins in the form of particles, the composition having a water retention capacity measured by an A test of greater than 3.5 g of water per g of protein dry, preferably between 3.5 and 4 g of water per g of dry protein, a density measured by a B test of between 190 and 230 g/l and at least 85% of the textured legume protein particles having a size between 2mm and 5mm.

Preferably, the legume protein is chosen from the list consisting of fava beans and peas. Pea is particularly preferred.

The protein content within the composition is between 60% and 80%, preferably between 70% and 80% by dry weight relative to the total weight of dry matter of the composition.

Finally, the dry matter of the dry-textured legume protein according to the invention is greater than 80% by weight, preferably greater than 90% by weight.

The present invention also relates to a method for producing a legume protein composition as described above, characterized in that the method comprises the following steps:
1) Supply of a powder comprising legume proteins and legume fibers having a legume protein/legume fiber dry weight ratio of between 70/30 and 90/10, preferably between 75/25 and 85/ 15;
2) Cooking-extrusion of the powder with water, the water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%
3) Drying of the composition thus obtained.

Preferably, the legume protein used in the method according to the invention is a pea protein.

The powder comprising legume proteins and legume fibers implemented in step 1 can be prepared by mixing said proteins and fibers. The powder may consist essentially of legume proteins and legume fibres. The term "consisting essentially" means that the powder may include impurities linked to the process of manufacturing proteins and fibres, such as, for example, traces of starch. Preferably, the legume protein and fiber are chosen from the list consisting of horse beans and peas. Pea is particularly preferred.

Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length/diameter ratio of between 35 and 45, preferably 40, and equipped with 85-95% of conveying elements , 2.5-10% kneading elements, and 2.5-10% reverse stepping elements.

Even more preferably, a specific energy of between 10 and 25 kWh/kg is applied to the powder mixture, by regulating the outlet pressure in a range of between 10 and 25 bars, preferentially between 12 and 16 bars.

Even more preferably, the output of the twin-screw extruder consists of a die at the output with orifices with a diameter of 1.5 mm and with a knife whose speed of rotation is between 2000 and 2400 revolutions per minutes, preferably 2200 rpm.

The present invention finally relates to the use of the composition of dry-textured legume proteins as described above in industrial applications such as, for example, the human and animal food industry, industrial pharmacy or cosmetics.

Preferably, the legume protein used in these applications is a pea protein.

The present invention will be better understood on reading the detailed description below.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

The present invention relates to a composition comprising dry-textured legume proteins in the form of particles, the composition having a water retention capacity measured by an A test of greater than 3.5 g of water per g of protein dry, preferably between 3.5 and 4 g of water per g of dry protein, a density measured by a B test of between 190 and 230 g/l and at least 85% of the textured legume protein particles having a size between 2mm and 5mm.

Preferably, the legume protein is chosen from the list consisting of faba bean protein and pea protein. Pea protein is particularly preferred.

The term "legume" is considered herein to be the family of dicotyledonous plants of the order Fabales. It is one of the most important families of flowering plants, the third after Orchidaceae and Asteraceae by the number of species. It has about 765 genera comprising more than 19,500 species. Several legumes are important crops, including soybeans, beans, peas, horse beans, chickpeas, groundnuts, cultivated lentils, cultivated alfalfa, various clovers, broad beans, carob, liquorice.

The term "pea" being considered here in its broadest sense and including in particular all the varieties of "smooth pea" ("smooth pea") and "wrinkled pea" ("wrinkled pea"), and all mutant varieties of “smooth pea” and “wrinkled pea” and this, whatever the uses for which said varieties are generally intended (human food, animal nutrition and/or other uses).

The term "pea" in the present application includes the varieties of peas belonging to the genus Pisum and more particularly to the species sativum and aestivum. Said mutant varieties are in particular those called “r mutants”, “rb mutants”, “rug 3 mutants”, “rug 4 mutants”, “rug 5 mutants” and “lam mutants” as described in the article by C-L HEYDLEY and para. entitled “Developing novel pea starches” Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

By “textured” or “texturing”, is meant in the present application any physical and/or chemical process aimed at modifying a composition comprising proteins in order to give it a specific ordered structure. In the context of the invention, the texturing of the proteins aims to give the appearance of a fiber, such as are present in animal meat.

In order to measure the water retention capacity, test A is used, the protocol of which is described below:
To. Weigh 20g of sample to be analyzed into a beaker
b. Add drinking water at room temperature (20°C +/- 1°C) until the sample is completely submerged;
vs. Leave in static contact for 30 minutes;
d. Let drain;
e. Separate residual water and sample using a sieve;
f. Weigh the final weight P of the rehydrated sample;

The calculation of the water retention capacity, expressed in grams of water per gram of protein analyzed is as follows:
Water Retention Capacity = ( P – 20 ) / 20.

By "drinking water" is meant in the present invention, water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, it will be understood that this water has a sulphate content of less than 250 mg/l, a chloride content of less than 200 mg/l, a potassium content of less than 12 mg/l, a pH of between 6.5 and 9 and a TH (Hydrometric Title, or water hardness, which corresponds to the measurement of the content of calcium and magnesium ions in water) greater than 15 French degrees. In other words, drinking water must not have less than 60 mg/l of calcium or 36 mg/l of magnesium.

In order to measure the density, the B test is used, the protocol of which is described below:
To. Tare of a 2 liter graduated cylinder;
b. Filling the test tube with the product to be analyzed.
vs. Weighing of the product (Weight P, in grams).

The calculation of the density expressed in g/l is as follows:
Density = ( P(g) / 2 (L) )

The protocol for determining the size of the constituent particles measured according to a C test, expressed as a percentage, is as follows:
- A system of sieves stacked on a machine is used, making it possible to agitate said sieves, in order to cause the particles to circulate through the meshes. A particularly suitable commercial reference is the following Electromagnetic laboratory sieve, model Analysette 3, marketed by the company FRITSCH.
The different sieves used are: 1mm, 2mm, 5mm, 10mm
- We introduce 100g of product at the top and we put the equipment in vibration mode for 3 min. This time can be modified, as long as it is ensured that the particle size separation is indeed complete.
- After stopping, the weight of each fraction accumulated on each sieve is weighed, which is called the "refusal" of the sieve. It is indeed the particles that have not succeeded in passing the mesh because they are too big.
- The calculation is as follows:
Greater than 10 mm = (rejection weight 10 mm / weight X) * 100
Between 5 and 10 mm = (rejection weight 5 mm / Weight X) * 100
Between 2 and 5 mm = (rejection weight 2 mm / Weight X) * 100
Between 1 and 2 mm = (rejection weight 1 mm / Weight X) * 100
Less than 1 mm = (final refusal weight / Weight X) * 100

As indicated above, prior art textured pea protein compositions are already well known and used in the food industry, particularly in meat analogues. In order to implement them in a recipe, it is known that the necessary water content is at least 3g per g of protein, 4g being preferred. This rehydration will make it possible to prepare the fibers to be included in the formulation, by simulating the functional properties of meat fibers as well as possible, and to avoid the excessive presence of poorly rehydrated parts causing a feeling of hardness during final consumption. It is also known that this rehydration cannot be carried out in a single step.

A person skilled in the art, knowing the difficulty of water uptake of textured proteins, first practices a first rehydration by placing the textured pea protein with an aqueous solvent, reaching approximately 2g of water per g of protein. Then, he will shred the rehydrated protein fibers. Without being bound by any theory, this dilaceration (or "shredding" in English) will allow the fibers to be destructured and thus open the internal parts and allow their rehydration. It will therefore suffice to replace the rehydrated and destructured protein fibers in contact with aqueous solvent, the water retention capacity will be greater than 3.5 g per g of protein.

For example, this protocol can be found in the technical documentation of the NUTRALYS® T70S produced and marketed by the applicant.

The shredding of proteins is a well-known solution, but it adds a step, making the final formulation process more complex, resulting in increased costs. In addition, this shredding if poorly controlled will cause excessive destructuring of the fibers, causing a loss of the desired functional effects. Plant fibers that have been shortened will simulate meat fibers less well.

Finally, the dry matter of the dry-textured legume protein according to the invention is greater than 80% by weight, preferably greater than 90% by weight.

The dry matter is measured by any method well known to those skilled in the art. Preferably, the so-called “drying” method is used. It consists in determining the quantity of water evaporated by heating a known quantity of a sample of known mass. The heating is continuous until stabilization of the mass, indicating that the evaporation of the water is complete. Preferably, the temperature used is 105°C.

The protein content of the composition according to the invention is advantageously between 60% and 80%, preferably between 70% and 80% by weight on the total dry matter. To analyze this protein content, any method well known to those skilled in the art can be used. Preferably, the amount of total nitrogen will be measured and this content will be multiplied by the coefficient 6.25. This method is particularly known and used for vegetable proteins.

The present invention also relates to a method for producing a legume protein composition as described above, characterized in that the method comprises the following steps:
1) Supply of a powder comprising legume proteins and legume fibers having a legume protein/legume fiber dry weight ratio of between 70/30 and 90/10, preferably between 75/25 and 85/ 15;
2) Cooking-extrusion of the powder with water, the water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%
3) Drying of the composition thus obtained.

Preferably, the legume protein and fiber from step 1 are chosen from the list consisting of faba bean protein and pea protein. Pea protein is particularly preferred.

The powder comprising legume proteins and legume fibers implemented in step 1 can be prepared by mixing said proteins and fibers. The powder may consist essentially of legume proteins and legume fibres. The term "consisting essentially" means that the powder may include impurities linked to the process of manufacturing proteins and fibres, such as, for example, traces of starch. The mixture consists in obtaining a dry mixture of the different constituents necessary to synthesize the plant fiber during step 2.

By "legume fibers" is meant any composition comprising polysaccharides that are not or only slightly digestible by the human digestive system, extracted from legumes. Such fibers are extracted by any process well known to those skilled in the art. A commercial example of such a fiber is for example the Pea Fiber I50 fiber from the company Roquette.

The mixture can be carried out upstream or directly in the feed of step 2. During this mixture, additives well known to those skilled in the art, such as flavorings or colorings, can be added.

In an alternative mode, the fibre/protein mixture is naturally obtained by turboseparation of a legume flour. Legume seeds are cleaned, stripped of their outer fibers and ground into flour. The flour is then turbo-separated, which consists of the application of an upward current of air allowing the different particles to be separated according to their density. We thus manage to concentrate the protein content in flours from about 20% to more than 60%. Such flours are called “concentrates”. These concentrates also contain between 10% and 20% of legume fibres.

The dry mass ratio between proteins and fibers is advantageously between 70/30 and 90/10, preferably between 75/25 and 85/15.

During step 2, this mixture of powders will then be textured, which amounts to saying that the proteins and the fibers will undergo thermal destructuring and reorganization in order to form fibers, a continuous elongation in parallel straight lines, simulating the fibers found in meats. Any method well known to those skilled in the art will be suitable, in particular by extrusion.

Extrusion consists of forcing a product to flow through a small orifice, the die, under the action of pressures and high shear forces, thanks to the rotation of one or two Archimedean screws. The resulting heating causes cooking and/or denaturation of the product, hence the term sometimes used "cooking-extrusion", then expansion by evaporation of the water at the die outlet. This technique makes it possible to produce extremely diverse products in their composition, their structure (expanded and honeycombed form of the product) and their functional and nutritional properties (denaturation of antinutritional or toxic factors, sterilization of food, for example). The processing of proteins often leads to structural modifications which result in obtaining products with a fibrous appearance, simulating the fibers of animal meats.

Step 2 must be carried out with a water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%. This ratio is obtained by dividing the amount of water by the amount of powder, and multiplying by 100.

Without being bound by any theory, it is well known to those skilled in the art of extrusion cooking that it is this ratio which will make it possible to obtain the required density. The values of this ratio will therefore potentially be 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40%. .

Any so-called drinking water is suitable for this purpose. By "drinking water" is meant in the present invention, water that can be drunk or used for domestic and industrial purposes without risk to health. Preferably, it will be understood that this water has a sulphate content of less than 250 mg/l, a chloride content of less than 200 mg/l, a potassium content of less than 12 mg/l, a pH of between 6.5 and 9 and a TH (Hydrometric Title, or water hardness, which corresponds to the measurement of the content of calcium and magnesium ions in water) greater than 15 French degrees. In other words, drinking water must not have less than 60 mg/l of calcium or 36 mg/l of magnesium. This definition includes water from the drinking network, decarbonated water, demineralised water.

Preferably, step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length/diameter ratio of between 35 and 45, preferably 40, and equipped with a succession of 85-95% of elements conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse stepping elements.

The length/diameter ratio is a classic parameter in extrusion cooking. This ratio could therefore be 35, 36, 37, 38, 39, 40, 41, 42, 43, 44 or 45.

The different elements are the conveying elements aiming to convey the product in the die without modifying the product, the kneading elements aiming to mix the product and the reverse pitch elements aiming to apply a force to the product to make it progress against the grain. direction and thus cause mixing and shearing.

Even more preferably, a specific energy of between 10 and 25 kWh/kg is applied to the powder mixture, by regulating the outlet pressure in a range of between 10 and 25 bars, preferably between 12 and 16 bars.

Even more preferably, the output of the twin-screw extruder consists of a die at the output with orifices with a diameter of 1.5 mm and with a knife whose speed of rotation is between 2000 and 2400 revolutions per minutes, preferably 2200 rpm.

The present invention finally relates to the use of the composition of dry-textured legume proteins as described above in industrial applications such as, for example, the human and animal food industry, industrial pharmacy or cosmetics. A particular application concerns the use of the composition according to the invention for the manufacture of a meat substitute, in particular minced meat.

The invention will be better understood on reading the non-limiting examples below.

Examples

Example 1: Production of a dry-textured legume protein composition according to the invention

A powder mixture consisting of 87% NUTRALYS® F85M pea protein (comprising 87.2% protein) from the company ROQUETTE and 12.5% I50M pea fiber is produced. The protein content in 100g of mixture is therefore 87 * 0.872 = 75.9g.

This mixture is introduced by gravity into a COPERION ZSK 54 MV extruder from the COPERION company.

The mixture is introduced with a regulated flow rate of 300 kg/h. A quantity of 78 kg/h of water is also introduced. The water/powder mass ratio is therefore (78/300)*100=26%.

The extrusion screw, composed of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed of 1000 rpm and sends the mixture in a die.

This particular pipe generates a machine torque of 41% with an output pressure of 14 bars. The specific energy of the system is around 13 KWh/Kg

The product is directed at the exit to a die made up of 44 cylindrical holes of 1.5 mm, from which the textured protein is expelled which is cut using knives rotating at 2200 rpm.

The textured protein thus produced is dried in a Geelen Counterflow VD 14 x 14 KM*1 dryer at a temperature of 88° C. in a hot air flow of 2400 kg/h.

A measurement of water retention capacity according to test A indicates a value of 3.8 g/g of water.

A measurement of the density of the extruded protein using test B gives us a value of 210 g/L.

Example 2: Production of a textured legume protein composition by non-invented dry process

A powder mixture consisting of 87% NUTRALYS® F85M pea protein (comprising 87.2% protein) from the company ROQUETTE and 12.5% I50M pea fiber is produced.

This mixture is introduced by gravity into a COPERION ZSK 54 MV extruder from COPERION.

The mixture is introduced with a regulated flow rate of 300 kg/h. A quantity of 55 kg/h of water is also introduced.

The extrusion screw, composed of 85% conveying elements, 5% kneading elements and 10% reverse pitch elements, is rotated at a speed of 575 rpm and sends the mixture in a die.

This particular line generates a machine torque of 65% with an output pressure of 25 bars. The specific energy of the system is around 14 KWh/Kg

The product is directed at the exit to a die made up of 44 cylindrical holes of 1.5 mm, from which the textured protein is expelled which is cut using knives rotating at 2100 rpm.

The textured protein thus produced is dried in a Dryer VD 14 x 14 KM*1 dryer at a temperature of 86°C in a hot air flow of 2000 kg/h

A measurement of water retention capacity according to test A indicates a value of 3.4 g/g of water.

A measurement of the density of the extruded protein using test B indicates a value of 115g/L.

Example 3 Comparison of Dry Textured Legume Protein Compositions Obtained in the Examples Above and Compositions from the Prior Art

The protocols described in the above part of the description are implemented in order to measure the density according to test B, the water retention capacity according to test A as well as the size of the constituent particles measured according to test C,.

The samples obtained in examples 1 and 2, but also a selection of textured proteins on the market, are compared.

Ex. Moisture (in %/weight) Density (g/l) Retention capacity
water (g/g) % size
5 to 10mm % size
2-5mm % size
0 to 2mm 1 (peas) 10.1 210 3.8 0.4 90.7 8.8 2 (peas) 7.5 115 3.4 8.8 79 13.3 Nutralys T70S
(Arugula, peas) 8.2 120 2.5 75 10 3 Bona Vita
(Sojovi Granulate, soy) 10 300 3.4 17 73 9 Trutex
(PGM, soy) 9 260 2.5 25 61 14

It can therefore be seen that only the product according to example 1 makes it possible to obtain a composition whose water retention capacity according to test A is greater than 3.5 g of water per gram of dry protein. The composition of example 1 is unique, because it has a high water retention capacity but with a density greater than 200 g/l. Furthermore, the particle size distribution is satisfactory in that at least 85% of particles have a size between 2 and 5 mm.

Example 4: Implementation of a composition of dry-textured legume proteins according to the invention in meat analogues

A minced steak or burger is produced using the compositions presented in the examples.

The ingredients used are as follows (the quantities indicated in the table below are given in grams per 100g of final burger):

Ingredients Burger recipe #1 Potable water 53.55 Textured protein 19.5 Crushed ice 6 Methylcellulose 2 Onions 5.9 Sunflower oil 5.4 Native potato starch 2 Fiber Pea Fiber I50 (Rocket) 3 Garlic powder 0.5 Salt 0.2 Black pepper 0.1

The production procedure is as follows:
1. Hydrate textured protein in clean water for 30 mins
2. Only for the burger with the NUTRALYS T70S (outside the invention – line 3 of table 1), grind the textured protein/water mixture for 45s using a KENWOOD FDM302SS food processor (speed 1), then leave again 30 min in contact with water
3. Mix methylcellulose and crushed ice in a container, then refrigerate for 5 minutes.
4. Mix all the other ingredients in another container
5. Combine the mixtures obtained in steps 1 (or even 2), 3 and 4 in the same container and mix to obtain a homogeneous composition.
6. Manually form minced steaks with the final mixture in an amount of about 150 g

After tasting by a panel of 10 people, it is recognized that the burger made with the textured protein according to the invention is closer to a burger made from animal meat than a burger made with NUTRALYS T70S: the fibrous sensation is more present during the tasting.

Claims (11)

Composition comprising dry-textured legume proteins in the form of particles, the composition having a water retention capacity measured by test A of greater than 3.5 g of water per g of dry protein, preferably between 3, 5 and 4 g of water per g of dry protein, a density measured by a B test of between 190 and 230 g/l and at least 85% of the textured legume protein particles having a size of between 2mm and 5mm. Composition of dry-textured legume proteins according to claim 1, characterized in that the legume protein is chosen from the list consisting of horse bean protein and pea protein. Dry-textured legume protein composition according to Claims 1 and 2, characterized in that the protein content within the composition is between 60% and 80%, preferably between 70% and 80% by dry weight. Composition of dry-textured legume proteins according to one of Claims 1 to 3, characterized in that it has a dry matter greater than 80% by weight, preferably greater than 90% by weight. Process for producing a composition comprising legume proteins according to one of Claims 1 to 4, the process is characterized in that it comprises the following steps:
1) Supply of a powder comprising legume proteins and legume fibers having a legume protein/legume fiber dry weight ratio of between 70/30 and 90/10, preferably between 75/25 and 85/ 15;
2) Cooking-extrusion of the powder with water, the water/powder mass ratio before cooking being between 20% and 40%, preferably between 25% and 35%, even more preferably 30%
3) Drying of the composition thus obtained. Production process according to claim 5, characterized in that the legume protein is a pea protein. Production method according to Claims 5 or 6, characterized in that step 2 is carried out by cooking-extrusion in a twin-screw extruder characterized by a length/diameter ratio of between 35 and 45, preferably 40, and equipped with a succession of 85-95% conveying elements, 2.5-10% kneading elements, and 2.5-10% reverse stepping elements. Production process according to one of Claims 5 to 7, characterized in that a specific energy of between 10 and 25 kWh/kg is applied to the powder mixture, by regulating the outlet pressure in a range of between 10 and 25 bars, preferably between 12 and 16 bars. Production method according to one of Claims 5 to 8, characterized in that the outlet of the twin-screw extruder consists of an outlet die with orifices with a diameter of 1.5 mm and with a knife whose speed of rotation is between 2000 and 2400 revolutions per minute, preferably 2200 revolutions/min. Use of a dry-textured legume protein composition according to one of Claims 1 to 4 or produced according to the method described in one of Claims 5 to 9 in an industrial application chosen from the human and animal food industry , industrial pharmacy or cosmetics. Use according to claim 10, characterized in that the legume protein is a pea protein.