A PROCESS FOR PREPARING A VEGAN EDIBLE PRODUCT FROM EDIBLE NON-ANIMAL PROTEINS

The present invention relates to a process for preparing a vegan edible product from edible non-animal proteins which comprises the following steps i to iii.: (i) providing a malleable mass by mixing the following components: a) 7 to 20% by weight, in particular 10 to 18% by weight and especially 13 to 16% by weight, based on the total weight of the malleable mass, of an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; b) 1 to 3.3% by weight, in particular 1.1 to 2.8% by weight, especially 1.2 to 2.3% by weight, based on the total weight of the malleable mass, of a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; c) optionally 0.05 to 1% by weight, in particular 0.1 to 0.9% by weight, especially 0.2 to 0.8% by weight, based on the total weight of the malleable mass, of a water-swellable nonionic polysaccharide as a component C; and d) 1 to 15% by weight, in particular 3 to 12% by weight, especially 5 to 10% by weight, based on the total weight of the malleable mass of an edible fat or oil of plant origin as a component D; e) water ad 100% by weight; (ii) comminuting the malleable mass into particles and (iii) bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle, where step (iii) is carried out simultaneously with step (ii) or after step (ii). The thus obtained vegan edible products are suitable for preparing vegan artificial meat products. La présente invention concerne un procédé de préparation d'un produit comestible végan à partir de protéines non animales comestibles comprenant les étapes i à iii suivantes : (i) fournir une masse malléable par mélange des composants suivants : a) 7 à 20 % en poids, en particulier de 10 à 18 % en poids, et en particulier de 13 à 16 % en poids, sur la base du poids total de la masse malléable, d'un composant de protéine comestible A, qui est choisi dans le groupe constitué de matériaux protéiques végétaux comestibles, de matériaux protéiques microbiens et de mélanges de ceux-ci ; b) 1 à 3,3 % en poids, en particulier de 1,1 à 2,8 % en poids, en particulier de 1,2 à 2,3 % en poids, sur la base du poids total de la masse malléable, d'un agent gélifiant polymère organique hydrosoluble qui peu