Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/22—Working-up of proteins for foodstuffs by texturising
  • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
  • A23J3/00—Working-up of proteins for foodstuffs
  • A23J3/14—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/185—Vegetable proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/115—Cereal fibre products, e.g. bran, husk
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
  • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
  • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
  • A23P30/20—Extruding
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/54—Proteins
  • A23V2250/548—Vegetable protein
  • A23V2250/5484—Oat protein
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2250/00—Food ingredients
  • A23V2250/54—Proteins
  • A23V2250/548—Vegetable protein
  • A23V2250/5488—Soybean protein

Definitions

• the present invention relates to methods for manufacturing of textured food products.
• Vegetable-based protein-rich products offer many benefits and advantages to consumers. Protein-rich plant food offers a sustainable way of fulfilling the daily protein requirements. In addition to the proteins, plants are high in bioactive compounds such as complex carbohydrates, which are widely recognized as being healthful. The majority of the Western consumers would like to prefer a plant-based diet due to its healthiness and ecological concern. However, many consumers find it difficult to keep their daily protein intake sufficient due to the narrow and inconvenient offering of proteinous plant products.
• Protein bar snack products are a convenient choice, but are limited to syrup-based taste profiles and have sandy structure.
• the main-course plant protein foods in the markets are often sold as dry, requiring time and certain knowledge to process them to an edible meal .
• vegetarian minded consumers have also only few choices.
• Most of the ready- to-eat products containing plant protein are based on soya or wheat gluten, which some consumers like to avoid due to allergy, ecological or ethical reasons or GMO related concerns.
• An objective of the invention is to improve the nutritional value of a textured food product manufactured by cooking and extruding legume protein. This objective can be fulfilled with the method according to claim 1 and with the textured food product according to claim 29.
• the method of manufacturing a textured food product comprises the steps of:
• the dry matter of which comprises: 1. at least 35 weight-% legume protein,
• weight-% oat protein of which 2. and 3. must always add up to no more than 65 weight-%; and ii) the slurry further comprising water 20 - 80 %, preferably 30 - 40 %, most preferably 35 - 40 %, of the weight of the dry matter; and
• the share of oat protein is chosen to compensate for the effects leading to a dough-like texturation due to the share of oat bran or wholegrain oat flour or the mixture thereof.
• the result of the method results in a textured food product having all amino acids necessary for human daily intake that cannot be synthetized in novo. Furthermore, the resulting textured food product is heat-resistant, boiling resistant and suitable for cooking. Because of the extrusion, it is also ready-to-eat and can be consumed as a snack or as a main course food .
• hydration level of the textured food product will be reduced thanks to the share of oat protein as compared with a textured food product manufactured by cooking and extruding a slurry consisting of legume protein, oat bran, wholegrain oat flour, or a mixture thereof, and water.
• the cooking is performed in 130 - 180 C,
• the cooking could be performed even at 130 C - 191 °C.
• the share of oat bran and of oat protein in the slurry makes 40 to 60 weight-% of the dry matter content of the slurry and preferably is chosen to make the textured food product to have a consistency for which the resistance force of a 9,0 and 10,5 mm high sample during a compression test with a knife blade required to cut the sample is between 16 and 28 N with a penetration distance between 5,5 and 8,5mm, preferably 7,5 - 8,5 mm.
• the force required to cut the textured food product reflects the mouthfeel (i.e. bite resistance) that is an extremely important acceptability/quality parameter of a textured food product.
• the textured food product of according to the present invention gives very a acceptable mouthfeel, desirable chewiness and juiciness, and a feeling of real food in contrast to sandy or powdery (non-continuous) structures that are assumed in the case of insoluble proteins.
• the textured food product is further processed with water, salt, oil and spices and brewed (or, alternatively, or in addition to brewing, hydrated, wetted or soaked) for 2 to 12 hours before additional baking, cooking or high pressure cooking.
• This processing step increases the moisture and improves the sensory properties of the textured food product.
• water, oil and spices are sprayed at the textured food product and salt is sprinkled.
• the share of water to the textured food product is between 1:1.0 to 1:1.5 by weight, as a lower water content does not provide enough moisture and a higher water content would ruin the desirable structure of the textured food product.
• amylase is added to the textured food product after the extruder cooking step but before the additional high pressure cooking. This enhances sensory properties of the product .
• the additional high pressure cooking step is performed in an autoclave or in a pressurized cooking device, preferably having a pressure of at least 1,9 bar (most).
• High pressure cooking further enhances the sensory properties of the product.
• High pressure cooking step in an autoclave keeps the moisture of the textured food product in balance and further binds fibres together. High pressure cooking differs from steam heat and hypyrcritical steam heat treatments which would ruin desirable structure of the textured food product.
• the additional baking or cooking step may be performed in an oven or in a steam
• the oat protein is introduced into the slurry as oat protein fractions.
• This form of oat protein has turned out to produce a textured food product of very good sensory quality with the method according to the invention.
• the at least 35% of legume protein is, preferably, computed from the protein fraction of the respective legume protein/legume proteins introduced into the slurry.
• the legume protein introduced into the slurry is selected from at least one of the following: pea protein concentrate, pea protein isolate, vicia faba protein
• the extrusion is carried out as protein
• the water feed rate during the extrusion and other extrusion parameters are preferably selected such that the textured food product will result in relatively thick (such as between 15 and 20 ⁇ ) co-aligned fibres that are bunched together.
• oat bran could be replaced (at least partly, or even completely) with rye bran and/or barley bran
• wholegrain oat flour could be replaced (at least partly, or even completely) with wholegrain rye flour and/or wholegrain barley flour
• mixture of oat bran and wholeegrain oat flour could be replaced (at least partly, or even completely) with mixture of rye bran and/or barley bran and wholegrain rye flour and/or wholegrain barley flour.
• FIG 1 to 9 shows water absorption rates and hydration levels for extruded textured food products which contain certain legume proteins, 20% or 30% of oat bran and 10% of oat protein; is a diagram displaying measurement results of measurement of resistance force vs. displacement during a compression test, for three samples; is a photograph showing the structure of an extruded textured food product, the dry mass of which contains 60% of certain legume proteins, 30% of oat bran and 10% of oat protein. The water content of the sample is ca. 20%.
• FIG 9 shows a serving of consumer-ready textured food product which contains contains legume protein (especially pea) , oat bran and oat protein, placed on a cutting board.
• Oat has a relatively mild taste and is ecologically not much demanding. Indeed, oat is one of the most ecological farmed plants on the earth due to its nitrogen-binding properties.
• beta-glucan has been proved to be beneficial to cardiac health and blood sugar balance.
• Oats are also rich of plant lipids, meaning oils that are understood to be beneficial for human health.
• oats contains a relatively high amount of proteins with good a amino acid range. In the method described in the following, the most nutritive parts of oat kernel such as oat bran and protein fractions are used assuring the highly nutritive properties of the end product.
• oat protein fractions In addition to nutritional properties, oat protein fractions have a relatively mild taste when compared to several other vegetable protein rich flours or powders.
• One of the biggest problems when using legumes is the beany taste that is by the present inventors considered undesirable.
• Fibrous texture products from soy proteins are well known.
• the process to manufacture the products is called texturation and is based on the use of extrusion technique.
• Extrusion technique in food processing has been used to prepare certain pastas, breakfast cereals, pre-made cookie dough, French fries and ready-to-eat snacks.
• high-temperature extrusion is used to manufacture ready-to-eat snacks
• cold extrusion is used for manufacturing pasta and related products intended for later cooking and consumption.
• Extrusion method in pasta processing provides conveying, compacting, kneading, relaxing, and extruding forces. There is only a limited amount of heat generated by friction between the dough and metal surfaces of the barrel and the screw.
• Starch-based extrusion has higher temperature (150 C - 170 C) and shear pressure in the later units. Starch is released and solubilized in the chambers (between screw and barrel) . Starch carries water with high energy in the chambers . When the material comes out from the die, the pressure is released, water evaporates, foams were formed, the structure expands and starch gelatinizes and stabilizes the structure. Protein can interfere the starch gel expansion. The water feed rate is between 15 -
• starch is gelatinized, partially degraded, proteins are denaturized, protein-starch interactions and lipid- protein interactions/complexes are possibly formed.
• the protein texturation extrusion is different from starch-based
• the protein content is higher.
• the water feed rate is higher (limit: 20 - 80%; preferably 20 - 45%) than that of the starch-based extrusion.
• the screw unit design is different, because the flow behavior of the fed material are different.
• the rheology of the protein-rich material in the barrel and screw is different from that of the starch-based extrusion material.
• screw unit At final stage before the die and during the die a certain design of screw unit is needed for the formation of a fibrous protein- protein network structure formation. During this process, starch is gelatinized, protein is unfolded/denaturized, untangled, aligned, structured/polymerized and stabilized. There is also theory support that protein melts in certain stage of the extrusion screw unit.
• the protein-protein interaction forces are still not fully understood, but at least involve hydrophobic interaction, disulfide bonding and oxidative crosslinking between amino acids .
• oat materials such as whole grain flour and oat bran, which are ingredients scientifically proven healthy, are textured with the legume proteins in higher amounts (i.e. 20%), they damage the fibrous texture formation and result in doughlike textures in which a chewable fibrous structure is ruined.
• the dough-like texture is easily slimy that is a common challenge of oat.
• One challenge following the oat bran addition is as well the increased water absorption that makes the water management of the end product difficult.
• **6,9% of the protein is from oat bran and rest is from oat protein fraction.
• Table 1 shows oat and legume protein concentrations from dry matter of products that are used in FIG 1 and 2.
• FIG 1 shows water absorption rates and hydration levels of extruded textured food product which contains legume protein (especially pea) , 20% or 30% of oat bran (OB) and 10% of oat protein (OP) ; Water absorption and water hydration level are used to determine the amount of water absorbed by food product.
• OB oat bran
• OP oat protein
• FIG 2 shows the results of a measurement performed on three textured food product samples with a CT3 Texture Analyzer of Brookfield Engineering Laboratories, Inc
• the CT3 Texture Analyzer was equipped with an industrial blade having thickness of 0,23 mm .
• the first sample contained pea protein (Pea) and 30% of oat bran (OB)
• the second sample contained pea protein and 20% of oat bran
• the third sample contained pea protein, 30% of oat bran and 10% of oat protein.
• the resistance force N of all the samples increased after the blade touched the surface of the fibre.
• the increase of forces N was slow between 4-7 mm penetration distance d of all the samples. After 7 mm penetration distance d, the force N
• the third sample also breaked down faster than the other samples.
• the third sample reached the main peak P which is a sharp main peak, and the product was cut.
• the other samples the penetration distance d was over 8,5 mm for both before the main peak P was reached.
• the main peak was not sharp but showed multiple smaller peaks indicating a dough-like texturation. E denotes the end point of each measurement.
• the resistance force N and penetration distances correspond with bite resistance that is required to break down the structure of the textured food product and are extremely important
• acceptability/quality parameter of textured food product and there is a window of texture associated by consumers with various protein-based products.
• rate at which the product breaks down on chewing, the number of chews required before the material can be swallowed, the textures exposed to the teeth and tongue during chewing are all important in determining the acceptability of the product, especially in the case of present invention where the textured food product is used as ready-to-eat product that can be consumed as a snack or as heat- and boiling resistant cookable main course food.
• the fibrous structure of the textured food product provides very acceptable mouthfeel, desirable chewiness and juiciness, and a feeling of real food when consumed as a snack or cookable main course food.
• FIG 3 is a photograph showing the structure of sample 3. As we can see from FIG 3, the structure is solid and does not contain significant or highly visible pores or air bubbles.
• FIG 4 is a photograph showing the structure of sample 1. As we can see from FIG 4, the structure is porous; this results from oat bran in the slurry. The feature is well known and
• oat bran contains 50% of starch, which explains the phenomenon well.
• starch is added in relatively high levels as in the present method, and especially with other interfering components such as fibre ( ⁇ 14% in oat bran) and oil bodies ( ⁇ 8% in oat bran) , the desired fibrous texture and bite resistance is ruined (cf. the description of the measurement the results of which are shown in FIG 2 and discussed above) .
• oat proteins break the bubble texture caused by starch rapid gelatination in the cooling stage, reduce the level of gelatination, water evaporation induces mass expansion and the escape of oats' soluble fibres, which both can create the unwanted slimy surfaces into the texture.
• the gas bubbles are not interfering the protein-protein linkages, the texture is less porous, force required to break textured food product increases and water absorption rates and hydration levels are reduced.
• FIG 5 shows the microscopic structure of an extruded textured food product of the second sample as captured by an electron microscope.
• the fibrous structure consists of thick (between 20 and 30 ⁇ ) fibres that are bunched together and oriented multi- directionally .
• the fibrous texture is soft, slimy and gives a dough-like mouthfeel.
• FIG 6 shows the microscopic fibrous structure of a fourth sample that was a extruded textured food product which contains pea protein, 20% of oat bran and 10% of oat protein, as captured by an electron microscope.
• the fibrous structure consists of relatively thick (between 15 and 20 ⁇ ) fibres that co-aligned and and bunched together. The structure is comparable with meat and gives a pleasant and soft meat-like mouthfeel.
• FIG 7 shows the microscopic structure of a fifth sample that was an extruded textured food product containing pea protein only, as captured by an electron microscope.
• the structure consist of very long, hair -like, branched and very fine continuos bunches of fibres. We have observed that this kind of structure is not easy to swallow and gives a hairy mouthfeel .
• FIG 8 shows the fibrous structure of a sixth sample that was an extruded hydrated textured food product containing pea protein, 20% oat bran and 10% of oat protein, captured by a microscope.
• the fibres in the sixth sample are 10 times thicker than in a seventh sample that was an extruded textured food product which contains only legume protein.
• FIG 9 is a photograph showing a serving of consumer-ready textured food product 92 which contains legume protein
• a vicia faba pods and seeds 93 and a dried oat plant 94 are also shown to illustrate the dimensions.
• the soft but fibrous structure of the textured food product 92 gives a very acceptable mouthfeel, a desirable chewiness and juiciness, and a feeling of real food when consumed as a snack or as a cooked main course food.
• the legume proteins used in the method may comprise any proteins delivered from legumes.
• a legume is a plant in the family
• Fabaceae (or Leguminosae) , or the fruit or seed of such a plant.
• Well-known legumes include alfalfa, clover, peas, beans, vicia fabas, lentils, lupins, mesquite, carob, soybeans, peanuts and tamarind.
• pea based legume proteins include alfalfa, clover, peas, beans, vicia fabas, lentils, lupins, mesquite, carob, soybeans, peanuts and tamarind.
• pea based legume proteins include alfalfa, clover, peas, beans, vicia fabas, lentils, lupins, mesquite, carob, soybeans, peanuts and tamarind.
• pea based legume proteins include alfalfa, clover, peas, beans, vicia fabas, lentils, lupins, mesquite, carob, soybeans, peanuts and
• the structure of the textured food product manufactured by the present method considerably differs from porridges, biscuits, breads, morning cereals, flapjack bars, granolas, noodles, oat rice and mueslis, where oat has previously been used, but also the nutritional values are different.
• Oat contains 12-23 weight-% of protein that is a protein content comparable with quinoa or other plants having a reputation as good protein sources.
• the amino acid content is better than in any other grain, thus the lysine content is also high among grains.
• oat contains high levels -even more than egg or other animal proteins- of sulfuric acid (mainly cystine) per protein, which is especially related to the good bone healthy.
• the lysine content that limits the use of grain proteins in textured food products is also relatively high in oats. However, it is still low when compared to the legumes and thus high lysine containing protein from legumes may be desired to balance off the relatively low concentration of lysine in the oat protein.
• the textured food product according to the present invention will be a source of all essential amino acids isoleucine, leucine, lysine, methionine, phenylalanine, threonine,
• Threonine 1600 370 600 940 700 1050
• Table 2 shows measured amino acid compositions of a textured food product manufactured with the present method, as compared with literature [2] values for Quinoa, Egg (whole chicken egg), Beef (raw lean meat) and moistened textured soy.
• the amino acid content (in milligrams) taken from 100 g of each product.
• the values in column WHO represent the daily requirements for the essential amino acids (milligrams of aminoacid that a person with a weight of 70 kg should consume daily) .
• the textured food product manufactured according to the method of the present invention (37% oats, 33% pea, 25% vicia faba, oil and spices) has a relatively high amount of essential amino acids .
• a quantified portion 80-120 g will contain at least 1 g of beta-glucan. That amount enables the health claims about maintaining cholesterol levels, lowering blood cholesterol and thereof improving cardiac health [3] [4] .
• the textured food products of present invention contains oils (1-10%) that are delivered from oats.
• Oat contains a relatively high amount of lipids and best fatty acid composition among grains. It contains relatively high amounts of oil acid and essential linoleic acid.
• oat protein is used to prepare the slurry.
• This share of oat protein is sufficient to attain reasonable sulfurous containing amino acids in a quantified portion (80-120 g) .
• the ratio of oat bran or oat flour should be a total of >55% of all ingredients to attain reasonable sulfurous containing amino acids to the food product in quantified portion (80-120 g) . This would dilute the lysine content of the product and also result in unsuitable dough-like structure.
• Oat utilized in the present invention, serves a mild taste and highly ecological alternative. According to our studies, the mild, grainy taste of oats effectively hinders the beany taste of legumes (especially vicia faba and/or pea) . The replacement of 10% of the legume protein concentrate with oat protein concentrate is significant. The beany taste disappears or is very mild in the product containing 40% of oat materials and 60% of pea protein concentrate. Also the "oaty" taste of the product is very mild or has completely disappeared.
• the method of manufacturing the textured food product comprising at least one legume protein, oat bran and oat protein can be illustrated by the following examples, although it will be understood that these examples are included merely for purposes of illustration and are not intended to limit the scope of the invention .
• Example 1 Manufacturing of extruded textured legume protein, oat bran and oat protein containing ready-to-eat product that can be consumed as a snack with 50% of oats
• Fine flours (the average particle size 320 ⁇ ) of oat bran 20%, oat protein fraction 20%, whole oat flour 10%, vicia faba protein concentrate 25% and pea protein isolate 25% are mixed with water to result in
• the mix is feeded to a 40 kg capasity twin-screw extruder with a speed of 25 kg/h. Screw speed of 300 rpm is settled and temperatures
• Example 2 Manufacturing of extruded textured legume protein, oat bran and oat protein containing main cource product Fine flours (the average particle size 320 ⁇ ) of oat bran 20%, oat protein fraction 20%, vicia faba protein concentrate 30% and pea protein isolate 30% are mixed with water to result in 30% water content.
• the mix is feeded to a 40 kg capasity twin-skrew extruder with speed of 25 kg/hour. Screw speed of 300 rpm is settled
• the cutted fibrous pieces are moistened with mixing up to 54% moisture with water, salt and spices.
• the moistened fibres are mixed with high speed mixer to organic shape pieces, pea and oat protein are added in a concentration of 6% to the mass. Rapeseed oil and hydrophobic spices are added during mixing 15 minutes. After mixing, the pieces are optionally heated under
• Example 3 Manufacturing of extruded textured legume protein, oat bran and oat protein containing product with further post extrusion treatment
• Fine flours (the average particle size 320 ⁇ ) of oat bran 20%, oat protein fraction 20%, vicia faba protein concentrate 30% and pea protein isolate 30% are mixed with water to result in 30% water content.
• the mix is feeded to a 40 kg capasity twin-skrew extruder with speed of 25 kg/hour. Screw speed of 300 rpm is settled
• the post extrusion treatment is carried out by moisturising textured food product with spiced water where the share of water to the dry material is between 1:1.0 to 1:1.5 and brewed (or, alternatively, hydrated, wetted or soaked) 2 - 14 hours before further processing.
• the brewed (or alternatively, hydrated, wetted or soaked) product is further treated with amylase and processed with high speed mixing for 1 - 60 minutes.
• an additional high pressure cooking step is performed in an autoclave or in a pressurized cooking device, preferably having a pressure of at least 1,9 bar, and preferably for 20 to 60 minutes (even more preferably, for around 25 minutes or between 30 to 60 minutes), such as for 35 to 45 minutes.
• the treated product may be baked or cooked in a baking or cooking step, preferably in an oven or in a steam oven, in a
• this post extrusion treatment further improves pleasant sensory properties of the textured food products .
• extrusion processes are very diverse and manufacturing of extruded textured legume protein, oat bran and oat protein containing product can be prepared via use of any acceptable model of type food processing extruder, both with single screw or with twin screw types.
• oat bran could be replaced (at least partly, or even completely) with rye bran and/or barley bran
• wholegrain oat flour could be replaced (at least partly, or even completely) with wholegrain rye flour and/or wholegrain barley flour
• mixture of oat bran and wholeegrain oat flour could be replaced (at least partly, or even completely) with mixture of rye bran and/or barley bran and wholegrain rye flour and/or wholegrain barley flour.
• a first exemplary process is: extruding ->
• brewing/hydrating/wetting/ soaking (such that the ratio of water to the textured food product is between 1:1.0 to 1:1.5) -> mixing and adding spices -> autoclaving (such as for 30 minutes and prerably at around 2 bar) .
• a second exemplary process is: extruding ->
• brewing/hydrating/wetting/ soaking (such that the ratio of water to the textured food product is about 1:1.3) preferably with spices, drying (preferably in oven) , spraying with cooking oil, adding salt (preferably by sprinkling) .
• the thus processed textured food product can be packed.

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• 2015
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