Method for producing a meat analogue product using thermostabile endopeptidase

A method for producing a meat analogue product comprising the following steps:

• a) texturizing a non-animal protein (i) by passing it through an extruder comprising a barrel, at least one screw and a nozzle or cooling die, or (ii) by shear cell technology, thereby forming at least one string or slab of texturized protein material which is optionally cut into granulates,
• b) adding a thermostable endopeptidase to at least part of the non-animal protein before or during step a), so that the thermostable endopeptidase is in contact with the non-animal protein for at most 5 minutes before the start of step a), and without the non-animal protein being pre-incubated with the endopeptidase before step a), and
• c) mixing the non-animal protein with other ingredients to obtain the meat analogue product, wherein the mixing with other ingredients may be performed before step a), after step a) and/or after step b),
• wherein the meat analogue product has an adhesiveness which is at least 20% better and a chewiness which is at most 5% reduced compared to a meat analogue product produced by the same method but without the addition of a thermostable endopeptidase.