Pea-based dry products for animal feed

Abstract

The present invention relates to a pea-based dry product, a method for its preparation and its use.

Description

[0001] Plant biorefining is a rapidly growing industrial activity. It aims to extract and upgrade various compounds present in plants in order to use them profitably in various industrial sectors ranging from food for human consumption to cosmetics and the pharmaceutical industry.

[0002] There are several classifications, and one of them consists in classifying the sectors according to the plant source used as the original source of the compound, such as the wheat sector or the corn sector.

[0003] To maintain its economic model, each sector must utilize all the extracted products. Therefore, it is standard practice to extract and separate the various components of these plants into concentrated fractions, such as starch or protein, mainly by wet methods.

[0004] This extraction by depletion also leads to the subsequent production of fractions generally called "by-products", which, although they do not consist of the pure and concentrated fractions (e.g. starch), must nevertheless be the object of economic exploitation. These by-products are also called "secondary products".

[0005] This is the case, for example, of the wheat and corn sectors, which, after the extraction of starch and protein, produce mainly liquid by-products, usually called "soluble fractions", which contain mainly soluble proteins that are difficult to extract as well as water-soluble salts and sugars. Another type of common by-product is known under the terms "pulp" or "fiber", which encompasses a fraction containing mainly fibers resistant to human digestion.

[0006] Within these sectors, the by-products are usually blended and then dried so that they can be used as nutrients in animal feed due to their high fiber and protein content. Ethanol plant residues "DDGS" (e.g., distillers grains (dried distiller's grains with solubles) or starch sector by-products ("corn gluten feed" or "wheat gluten feed")) are well known in the art.

[0007] These mixed and dried by-products are very valuable to the animal nutrition industry; however, their production has some residual disadvantages.

[0008] Specifically, drying a mixture of these two by-products produces a mixture of soluble proteins and sugars (from the fiber or residues), which is troublesome due to potential Maillard reactions (which can result in some coloration).

[0009] The appearance of this coloration is related to the denaturation of amino acids, especially lysine, during the Maillard reaction involving reducing sugars present in the product, and this denaturation occurs during drying. The correlation of color measured by its L*a*b* color space, especially its component L, with lysine content is well known in the art, especially in DDGS (see, for example, the presentation "The Effects of Dry on DDGS Protein Quality" from GEA).

[0010] The Maillard reaction also reduces the digestibility of the product obtained after drying. This degradation is described in the publications "US GRAINSCOUNCIL-A guide to Distiller's Dried Grains with Solubles-Third Edition" and "Journées de la Recherche Porcine 2009-Valeur nutritionnelle des dr The European study on porcine in croissance [Conference on Porcine Research 2009-Nutritional value of European wheat stillage grain for growing pigs] is fully described.

[0011] According to these publications, the digestibility of organic matter in pigs can drop to between 60% and 45% when co-drying produces a browning reaction.

[0012] The pea sector also produces a pulp fraction and a soluble fraction. These have a good nutritional value for animals. This nutritional value was studied during two series of measurements of digestibility in growing pigs at the pig research station of INRA, Rennes (France).

[0013] In 2005, INRA measured the total digestibility of wet pea milk components and liquid pea soluble matter components and compared them with ground raw peas. In 2006, the study focused on the ileal digestibility of protein and amino acids. Both studies were presented at the 39th Conference on Porcine Research-Paris 2007: "Nutritional value in pigs of by-products from the pea starch sector" (Jean Noblet, Yolande Jaguelin-Peyraud, Bemard Sève, Christian Delporte).

[0014] According to the INRA protocol, the total digestibility of organic matter in pigs (monogastric animals) was determined to be 91.8% for pea milk and 93.8% for pea soluble matter, compared to 90.7% for raw peas. The ileal digestibility of lysine was 82.2% for pea milk, 90.8% for pea soluble matter and 84.9% for raw peas.

[0015] It is noteworthy that these two by-products were studied in their wet form. In fact, the legume sector, and in particular the pea sector, has completely omitted the co-drying of these by-products (in particular the internal fibers and the fraction called "soluble fraction"). In fact, among the residual proteins present in the soluble fraction, the lysine content of peas is higher than that of corn or wheat. Those skilled in the art are well aware of the Maillard reaction and are therefore strongly opposed to drying a mixture of these two by-products. In the document "Sector reference document on the manufacturing of safe feed materials from starch processing. Version 3" published in June 2014 in the "European Guide to good practice for the industrial manufacture of safe feed materials", it can be seen that in the corn and wheat sector processes it is clearly indicated to mix and then dry the by-products (see: "Corn gluten feed" on page 11 and "Wheat gluten feed" on page 13). It can also be seen on page 18 that the pea sector does not consider drying a mixture of by-products at all.

[0016] It is therefore advantageous for the pea sector to obtain a dry product produced by mixing its by-products (particularly pulp and soluble fraction) and then drying it, so as to improve the sector as best as possible overall by optimizing the nutritional profile of the sector and simplifying the upgrading of these by-products.

[0017] It is to the applicant's credit that this problem was studied and the invention was devised, a description of which is given in the next chapter. Summary of the invention

[0018] A first object of the present invention relates to a product obtained by mixing a soluble fraction from leguminous plants with pulp from leguminous plants, the solids content of which product is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.

[0019] The leguminous plant is preferably selected from beans and peas. Peas are particularly preferred.

[0020] Preferably, the product in powder form is characterized in that 80%, preferably 90%, of its particle size distribution has a size between 50 and 3000 microns, preferably between 100 and 2000 microns, even more preferably between 300 and 1000 microns.

[0021] Preferably, the product according to the invention has an “L*a*b*” coloration characterized in that its component L is greater than 30, preferably greater than 40, even more preferably greater than 50.

[0022] More preferably, the L*a*b* coloration of the product according to the invention is also characterized in that its component a is less than 20, preferably less than 10, and its component b is greater than 25, preferably greater than 30, preferably greater than 40, preferably greater than 50.

[0023] Even more preferably, the product according to the invention has a lysine content of between 3 and 10 wt.-%, preferably between 5 and 8 wt.-%, based on its total protein content.

[0024] Finally, even more preferably, the product according to the invention is characterized in that its total digestibility of organic matter for monogastric animals is greater than 75%.

[0025] The present invention also relates to a process for preparing a product obtained by mixing a soluble fraction from a leguminous plant with a pulp from a leguminous plant, the solids content of the product being greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight, the process comprising the following steps:

[0026] i) pretreatment of leguminous plant seeds;

[0027] ii) wet separation of the components of leguminous plant seeds into four fractions: a starch fraction, a pulp fraction, a globulin type protein fraction and a soluble fraction;

[0028] iii) mixing the pulp fraction and the soluble fraction separated in the aforementioned step ii);

[0029] iv) drying the mixture obtained in step iii).

[0030] Preferably, the leguminous plant is selected from beans and peas. Peas are particularly preferred.

[0031] Preferably, the ratio of soluble fraction to pulp fraction, expressed as solids content, is between 0.8 / 1.2 and 1.2 / 0.8, preferably 1 / 1.

[0032] Preferably, the soluble fraction is pre-concentrated to a SC (solid content) of between 30 and 50 wt%, preferably 50 wt%, before mixing with the fibres (also called pulp fraction).

[0033] Even more preferably, the mixing of the pulp fraction and the soluble fraction is carried out in a high performance mixer with a residence time of less than 5 minutes.

[0034] Preferably, the drying is carried out by means of a ring dryer technique. Preferably, the evaporated mist obtained during the drying is recycled.

[0035] Finally, the present invention also relates to the industrial use of a mixture of a soluble fraction from leguminous plants and pulp from leguminous plants in industrial applications such as food for human consumption, animal feed, medicine or cosmetics, the solids content of the mixture being greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.

[0036] The present invention will be better understood with the aid of the following detailed description. DETAILED DESCRIPTION

[0037] A first object of the present invention relates to a product obtained by mixing a soluble fraction from leguminous plants with pulp from leguminous plants, the solids content of which product is greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight.

[0038] Preferably, the leguminous plant is preferably selected from beans and peas. Peas are particularly preferred.

[0039] The solid content is measured by any method known to those skilled in the art. Preferably, the "drying" method is used. This method involves determining the amount of water evaporated by heating a known amount of a known weight of a sample.

[0040] -First weigh the sample and measure the mass m1 in grams.

[0041] - Evaporating the water by placing the sample in a heating chamber until the sample mass stabilizes and the water is completely evaporated. Preferably, the temperature at atmospheric pressure is 105°C.

[0042] -Weigh the final sample and measure the mass m2 in grams.

[0043] -Solid content = (m2 / m1)*100

[0044] The term "soluble fraction from leguminous plants" means the residual aqueous fraction after the extraction of starch, pulp and globulin type proteins originating from leguminous plant seeds using a "wet" fractionation method. This method is, for example, the method described by the applicant in patent application EP1400537, which is incorporated herein by reference. The principle of this method consists in grinding the leguminous plant seeds to obtain a coarse powder, which is then resuspended in water. Using a decanter and a hydrocyclone, the starch and the internal fibers (pulp) are separated. The residual solution with a high protein content is acidified to a pH of about 4.5 and then subjected to a heating step to coagulate the proteins, the so-called globulins, which will be separated by centrifugation. The residual solution consists of a "soluble fraction". This method makes it possible to obtain a pea soluble fraction and pea pulp (see paragraphs 105 and 106). The method can be modified by adding steps such as soaking, baking (heating the grains to dryness). This soluble fraction of legumes consists mainly of proteins soluble at acidic pH (mainly of the albumin class) and also contains various water-soluble compounds such as sugars and salts. The soluble fraction of legumes can also be subjected to a heat treatment, which makes it possible to remove anti-nutritional factors such as trypsin inhibitors.

[0045] The term "pulp" or "fiber" refers to all non-starch polysaccharides that can be extracted by centrifugation as part of a "wet" fractionation process, as described in the previous paragraph. Reference may be made to the reference document "Sector reference document on the manufacturing of safe feed materials from starch processing. Version 3" published in June 2014 in the "European Guide to good practice for the industrial manufacture of safe feed materials". The term "pulp" or "fiber" will particularly mean the fraction known as "pea pulp".

[0046] The term "legume" is considered herein to be the dicotyledonous plant family of the order Fabales. This is one of the largest flowering plant families, second only to Orchidaceae and Asteraceae in terms of number of species. It contains approximately 765 genera, bringing together more than 19,500 species. Several legumes are important crop plants, such as peas, beans, lupines, kidney beans, chickpeas, peanuts, cultivated lentils, horse beans, locust beans, liquorice.

[0047] The term "pea" is considered herein to be used in its most widely accepted use and specifically includes all varieties of "smooth peas" and "wrinkled peas" and all mutant varieties of "smooth peas" and "wrinkled peas", regardless of the use (human food, animal feed and / or other uses) for which the variety is normally used.

[0048] The term "pea" in the present application includes pea varieties belonging to the Pisum genus, more specifically to sativum and aestivum. The mutant varieties are particularly those named "mutant r", "mutant rb", "mutant rug 3", "mutant rug 4", "mutant rug 5" and "mutant lam", as described in the article entitled "Developing novel pea starches.", Proceedings of the Symposium of the Industrial Biochemistry and Biotechnology Group of the Biochemical Society, 1996, pp. 77-87.

[0049] Preferably, the particle size of the product in powder form is characterized in that 80%, preferably 90% of its particle size distribution has a size between 50 and 3000 microns, preferably between 100 and 2000 microns, even more preferably between 300 and 1000 microns.

[0050] The particle size will be measured by any technique known to those skilled in the art. Preferably laser particle size analysis is used. The particle size analysis will be expressed as a volume distribution.

[0051] Preferably, the product according to the invention has an “L*a*b*” coloration characterized in that its component L is greater than 30, preferably greater than 40.

[0052] Alternatively, the L*a*b* coloration of the product according to the invention is also characterized in that its component a is less than 20, preferably less than 10, and its component b is greater than 25, preferably greater than 30, preferably greater than 40, preferably greater than 50.

[0053] The term "L*a*b* coloration" refers to the evaluation of the coloration using a suitable spectrophotometer, which is converted into three parameters:

[0054] - lightness L, which has a value from 0 (black) to 100 (reference white);

[0055] -Parameter a represents the value on the green→red axis;

[0056] -Parameter b represents the value on the blue→yellow axis.

[0057] The measurement of the coloration is preferably carried out using a spectrophotometer DATA COLOR-DATA FLASH 100 or KONIKAMINOLTA CM5 with the aid of its user manual.

[0058] Even more preferably, the product according to the invention has a lysine content of between 3 and 10 wt.-%, preferably between 5 and 8 wt.-%, based on its total protein content.

[0059] The total protein content can be determined by any protocol well known to those skilled in the art, for example by determining the total amount of amino acids. Preferably, the total nitrogen will be determined according to the Dumas method and this value will be multiplied by a factor of 6.25. The total protein content is between 10% and 30%, preferably between 15% and 25%.

[0060] Lysine (IUPAC-IUBMB abbreviations: Lys and K) is an α-amino acid, and its L enantiomer is one of the 22 protein amino acids. Its structural formula is as follows:

[0061] [Chemical formula 1]

[0062]

[0063] Due to its two amine functional groups, lysine reacts strongly by participating in the "Maillard" reaction when it comes into contact with reducing sugars and they are heated.

[0064] The Maillard reaction is a chemical reaction corresponding to the action of reducing sugars on proteins and leads notably to the appearance of brown and foul-smelling compounds (through the formation of aldehydes and ketones).

[0065] Legume proteins, especially peas, are highly rich in lysine. Specifically, in "Les protéines de pois: de leurfonction dans la graine à leur utilisationen alimentation animale [Pea proteins: from their function in the seed to their use in animal feed]" published by Perrot in 1995, it is mentioned that "heating of (pea) proteins in the presence of reducing sugars (fructose, lactose, etc.) results in the formation of numerous complex polymers, notably involving lysine. This reaction, called non-enzymatic browning or Maillard reaction. also contributes towards lowering the digestibility of proteins. Finally, heating may also induce the racemization of amino acids, i.e., the conversion from the natural L-form to the D-form, which is no longer recognized by the digestive enzymes (heating of (pea) proteins in the presence of reducing sugars (fructose, lactose, etc.) results in the formation of numerous complex polymers, notably involving lysine. This reaction, called non-enzymatic browning or Maillard reaction. also contributes towards lowering the digestibility of proteins. Finally, heating may also induce racemization of the amino acids, that is passage from their natural L form to the D form, which is no longer recognized by the digestive enzymes) (Zagon et al., 1994). "The article also mentions that "(pea) albumins have a higher content of sulfur amino acids and of lysine." 1994. " However, the pea soluble fraction is the albumin-rich fraction.Therefore, one skilled in the art would have thought that mixing the sugar-containing inner pea fiber with the albumin-rich (and therefore lysine-rich) pea soluble fraction and then drying it would be disastrous because it would inevitably produce a product in which the digestibility of the organic matter, including the digestibility of lysine, would be greatly reduced.

[0066] Finally, even more preferably, the product according to the invention is characterized in that its total digestibility of organic matter for monogastric animals is greater than 75%.

[0067] In the present application, the term "organic matter" refers to the total amount of dry matter minus ash, which mainly consists of inorganic salts.

[0068] In this application, the term "monogastric animal" refers to any domesticated animal (pigs, poultry) that has only one stomach pouch, as opposed to ruminants that have four stomach pouches. Monogastric animals have particular difficulty digesting foods that have undergone the Maillard reaction.

[0069] The protocol for determining the gross digestibility of organic matter, known as the 2005 CVB protocol, is well known to those skilled in the art.

[0070] A second object of the present invention relates to a process for producing a product obtained by mixing a soluble fraction from leguminous plants with pulp from leguminous plants, the solids content of the product being greater than 85% by weight, preferably greater than 90% by weight, even more preferably greater than 94% by weight, the process comprising the following steps:

[0071] i) pretreatment of leguminous plant seeds;

[0072] ii) wet separation of the components of leguminous plant seeds into four fractions: a starch fraction, a pulp fraction, a globulin type protein fraction and a soluble fraction;

[0073] iii) mixing the pulp fraction and the soluble fraction separated in the aforementioned step ii);

[0074] iv) drying the mixture obtained in step iii).

[0075] Preferably, the leguminous plant is selected from beans and peas. Peas are particularly preferred.

[0076] The first step of pre-treating the pea seeds involves preparing for the next steps. The outer fibers are separated from the actual seeds. The seeds can then be subjected to the following steps: cleaning, screening (e.g., separation of seeds and stones), soaking, bleaching, roasting. Preferably, if a bleaching step is performed, the heat treatment regime will be at 80°C for 3 minutes.

[0077] The second step is described in detail in patent application EP1400537, which is incorporated herein by reference. The principle of this method is to grind the seeds of leguminous plants to obtain a meal, which is then resuspended in water. Using a decanter and a hydrocyclone, the starch and the internal fibers (pulp) are separated. The residual solution with a high protein content is acidified to a pH of about 4.5 and then subjected to a heating step to coagulate the proteins, the so-called globulins, which will be separated by centrifugation. The residual solution consists of a "soluble fraction".

[0078] However, any other wet extraction method leading to the production of the following four fractions is also conceivable: a starch fraction, a pulp fraction, a protein fraction of the globulin type and a soluble fraction. It is also possible to obtain a concentrate by a dry process (turbine separation or air classification) and then continue to extract the various fractions using a wet process.

[0079] The third step involves the intimate mixing of the pulp fraction and the soluble fraction. According to the patent owner, if this mixing is not done correctly, the operation of the dryer deteriorates and the final quality of the dried product decreases rapidly.

[0080] Preferably, the ratio of soluble fraction to pulp fraction, expressed as solids content, is between 0.8 / 1.2 and 1.2 / 0.8, preferably between 1 / 1 and 1.2 / 0.8, preferably 1 / 1.

[0081] Preferably, the mixing of the pulp fraction and the soluble fraction is carried out in a high performance mixer with a residence time of less than 5 minutes. Preferably, a slurry mixer from Lodige is used. The aim here is to obtain a homogeneous and intimate mixture of the two fractions. This results in the possibility of subsequent optimum drying without any sticking in the equipment.

[0082] Even more preferably, the soluble fraction is pre-concentrated to a solids content (SC) between 30% and 50% by weight, preferably 50% by weight, before mixing with the fibers (also called pulp fraction). The soluble fraction thus concentrated has a crude protein content (N*6.25) between 20% and 40% by weight relative to the solids.

[0083] The fourth step consists in drying the mixture thus obtained.

[0084] Preferably, a ring dryer technique will be used, wherein the evaporated mist is preferably recirculated.

[0085] This technology is an improvement on flash type dryer technology (flash dryer) in which the wet mix is ​​dispersed into a heated air (or gas) stream that conveys it through a drying duct. By using the heat of the air stream, the material is dried as it is conveyed. Cyclones and / or bag filters are used to separate the product.

[0086] For even higher thermal efficiency, recirculation of the exhaust gases may be used. With regard to the product according to the invention, such a configuration of partial gas recirculation (PGR) is particularly preferred.

[0087] The ring dryer differs from a flash type dryer (flash dryer) in that it incorporates a classifier (collector) which enables a partial amount of the semi-dried product to be recirculated into the initial heating zone for further drying and dispersion.

[0088] The air outlet temperature will be controlled to be between 80 and 130°C, preferably between 90 and 120°C, even more preferably between 100 and 110°C. The air inlet temperature will be between 180 and 300°C, preferably between 240 and 265°C.

[0089] The solid content at the inlet must be greater than 65% by weight, preferably greater than 70% by weight. In fact, if the solid content is below this threshold, the applicant has shown that drying will be less successful, resulting in stickiness problems in the drying equipment. In addition, these conditions make it possible to obtain a final product with a mean diameter of 1000 microns.

[0090] Finally, the present invention also relates to the industrial use of a mixture of a pea soluble fraction and a pea pulp fraction, the solids content of the mixture being greater than 90% by weight, preferably greater than 92% by weight, even more preferably greater than 94% by weight, in industrial applications such as food for human consumption, animal feed, medicine or cosmetics.

[0091] The lysine-rich nutritional material with a guaranteed content of lysine and a high content of digestible fiber, which is not intensely colored and is stable to subsequent heat treatments, can then be used in the animal feed industry.

[0092] It is also possible to envisage providing a product with more colours, the lysine content of which is still guaranteed. In fact, as shown in the Examples section, after controlled heating, the product obtained according to the invention makes it possible to produce colours with limited lysine losses. This behaviour is completely unique compared to other sectors of the corn or wheat type.

[0093] The present invention will be better understood with the aid of the following examples, which however will not limit its scope. BRIEF DESCRIPTION OF THE DRAWINGS

[0094] Figure 1

[0095] [ Figure 1 ] shows the evolution of the L*a*b* coloration of a wheat-based product of the prior art over time. The x-axis corresponds to the time in minutes and the y-axis corresponds to the L*a*b* coloration.

[0096] Figure 2

[0097] [ Figure 2 ] shows the evolution of the L*a*b* coloration of a pea-based product according to the invention over time. The x-axis corresponds to the time in minutes and the y-axis corresponds to the L*a*b* coloration.

[0098] Figure 3

[0099] [ Figure 3 ] shows the evolution of the reducing sugar level and the lysine level of a wheat-based product of the prior art over time. The x-axis corresponds to the time in minutes, the y-axis (left side) corresponds to the reducing sugar level in weight percentage relative to the total weight, and the y-axis (right side) corresponds to the lysine level in weight percentage relative to the total weight.

[0100] Figure 4

[0101] [ Figure 4 ] shows the evolution of the reducing sugar level and the lysine level of a pea-based product according to the invention over time. The x-axis corresponds to the time expressed in minutes, the y-axis (left side) corresponds to the reducing sugar level expressed in weight percentage relative to the total weight, and the y-axis (right side) corresponds to the lysine level expressed in weight percentage relative to the total weight.

[0102] Example

[0103] Example 1: Preparation of the product according to the invention

[0104] After using hammer mill to shell the outer fiber, pea seeds are ground to produce meal. Then, at room temperature, 300 kg of meal with a solid content of 87% is soaked in water at a final concentration of 25% (on a dry weight basis), pH 6.5 for 30 minutes. Then, 1044 kg of meal suspension (i.e., 261 kg of dry powder) containing 25% by weight solids is introduced into a hydrocyclone array transformed by an industrial potato starch processing unit together with 500 kg of water. This separation results in the production of a light phase consisting of a mixture of protein, internal fiber (pulp) and soluble matter. The heavy phase containing starch is discarded.

[0105] The light phase at the outlet of the hydrocyclone contains as a mixture (a total of 142 kg of solids): fibers (about 14.8% by weight, i.e. 21 kg of solids), proteins (about 42.8% by weight, i.e. 60.8 kg of solids) and soluble substances (about 42.4% by weight, i.e. 60.2 kg of solids). It is then brought to a solids content of 11.4%. The fibers are separated out on a centrifugal decanter of the WESPHALIA type used in industrial potato starch processing units. The light phase at the outlet of the centrifugal decanter contains a mixture of proteins and soluble substances, while the heavy phase contains pea fibers. The heavy phase contains 105 kg of fibers with a solids content of 20%. It should be noted that virtually all fibers are indeed present in this fraction. This fraction will hereinafter be referred to as "internal pea fibers" and corresponds to the pulp fraction.

[0106] As for the light fraction, it contained 1142 kg of a dissolved mixture of soluble matter and protein. The protein was coagulated at its isoelectric point by adjusting the light phase at the outlet of the centrifugal decanter to a pH of 4.6 and heating the solution at 70° C. for 20 minutes. After protein precipitation, 56 kg of protein containing 93% by weight of solids (86% of N*6.25 on a dry basis) was discarded. The liquid fraction, called "pea soluble fraction", was concentrated to about 50% by weight of SC by vacuum evaporation.

[0107] use The two fractions "pea inner fiber" and "pea residual soluble fraction" were mixed in a FM130 paddle mixer in a respective ratio of 45 / 55 based on solids. The solid content was adjusted to about 70% by weight. The mixture was dried using a DEDERT brand ring dryer. The evaporation capacity was 60-80 kg of water / h. The ring dryer was configured in "PGR" mode, i.e. the evaporation mist was recycled. The operation of the ring dryer was adjusted to ensure that the temperature of the air inlet was 250° C. and the temperature of the air outlet was 115° C.

[0108] Example 2: Temperature stability of the present invention relative to prior art products

[0109] The purpose of Example 2 is to demonstrate the influence of the drying conditions on the properties of the product according to the invention when exposed to temperature.

[0110] For comparison purposes, reference by-products from the wheat sector were used, which were mixed in certain proportions and dried under similar conditions (40° C., 200 mbar, 68 h).

[0111] The analysis of the two products obtained is as follows:

[0112] [Table 1]

[0113]

[0114] The sample containing 100 g of both samples was then introduced into a hermetically sealed aluminum bag and subsequently into an oven heated to 100° C. Samples were collected regularly at fixed intervals over a period of 120 minutes.

[0115] The samples were subjected to the following analyses:

[0116] -Visual observation of color (DDGS color scale)

[0117] -Measurement of L*a*b* coloration by spectrophotometry;

[0118] - Analysis of lysine content.

[0119] [ Figure 1 ]and[ Figure 2 ] indeed provides evidence for this observation.

[0120] Analysis of lysine in the collected samples gave [ Figure 3 ]and[ Figure 4 ] as described in .

[0121] Surprisingly, it should be noted that:

[0122] - the coloring appearance of wheat-based products according to the prior art is greater;

[0123] - the loss of lysine in the product according to the invention ends up being only 33% by weight, whereas the loss of lysine in the wheat-based product of the prior art is 50% by weight;

[0124] - This result is contrary to the previous results regarding the color development. A person skilled in the art would expect that the degradation of lysine would be greater in the product according to the invention.

[0125] These results make it possible to confirm that the product according to the invention exhibits a very specific behaviour and that, if the process carried out by the Applicant is followed, a product is obtained having a guaranteed colouring and lysine content and complying with the expectations of the animal nutrition sector.

[0126] Example 3: Evaluation of the nutritional properties of a product according to the invention for feeding pigs

[0127] The digestibility of the product obtained in Example 1 according to the invention was studied in vivo.

[0128] The study compared the total digestibility of a control basal diet A, a diet B incorporating 25% by weight of yellow peas (Canadian origin), and two diets C and D containing 15% and 30% by weight, respectively, of the product according to the invention obtained in Example 1. The diets were provided in the form of pellets with a diameter of 3 mm with a suitable methionine supplement in order to compensate for the generally low content of methionine in pea products.

[0129] The pigs were fed twice daily to a feeding level equivalent to 3.2 times the maintenance requirement. The average live weight of the pigs at the start of the experiment was 49.5 kg.

[0130] This study showed digestibility values ​​of organic matter compared to the values ​​in the reference tables for pig feed (INRA 2002 = 90%, CVB 2006 = 92%), which were consistent with the expected value for the yellow peas tested (88.7%). This validates the relevance of the experimental protocol retained.

[0131] The average digestibility of organic matter of the product obtained in Example 1 according to the invention was found to be 82%.

[0132] This result is completely surprising: the difference in digestibility between the dried by-products and the original raw material is less than 10 units, whereas when comparing the digestibility of organic matter between the original raw material in pigs and the by-products consisting of co-dried fiber and soluble matter, a difference of more than 20 units is usually found according to the table. According to the previously mentioned INRA study, European wheat distillers grains (wheat DDGS) show an average digestibility of 68%, while wheat is 90%. For corn distillers grains (corn DDGS), the value is 69%, while for corn it is 91%.

Claims

1. A product obtained by mixing and drying a soluble fraction from a leguminous plant with pulp from a leguminous plant, wherein the pulp is all non-starch polysaccharides that can be extracted by centrifugation as part of a wet fractionation process, characterized in that Its solids content is greater than 85% by weight, wherein said soluble fraction from the leguminous plant family consists of proteins soluble at acidic pH, mainly belonging to the albumin class, and also contains water-soluble compounds including sugars and / or salts.

2. The product according to claim 1, characterized in that The solid content of the product is greater than 90% by weight.

3. The product according to claim 2, characterized in that The product has a solid content of greater than 94% by weight.

4. The product according to claim 1, characterized in that The leguminous plant is selected from the list consisting of beans and peas.

5. The product according to claim 1, characterized in that 90% of the product components have a size between 50 microns and 3000 microns.

6. The product according to claim 5, characterized in that 90% of the product components have a size between 300 and 1000 microns.

7. The product according to claim 1, characterized in that Its coloring according to the L*a*b* technique is characterized in that its component L is greater than 30.

8. The product according to claim 7, characterized in that Its component L is greater than 40.

9. The product according to claim 8, characterized in that Its weight L is greater than 50.

10. The product according to claim 7, characterized in that Its component a is less than 20, and its component b is greater than 25.

11. The product according to claim 10, characterized in that Its component a is less than 10.

12. The product according to claim 10, characterized in that Its component b is greater than 30.

13. The product according to claim 12, characterized in that Its component b is greater than 40.

14. The product according to claim 13, characterized in that Its component b is greater than 50.

15. The product according to claim 1, characterized in that Its lysine content is between 3% and 10% by weight, based on its total protein content.

16. The product according to claim 15, characterized in that Its lysine content is between 5% and 8% by weight, based on its total protein content.

17. The product according to claim 1, characterized in that The total digestibility of its organic matter for monogastric animals is greater than 75%.

18. A method for preparing a product according to any one of claims 1 to 17, comprising the steps of: i) pretreatment of leguminous plant seeds; ii) wet separation of the components of the leguminous plant seeds into four fractions: a starch fraction, a pulp fraction, a globulin type protein fraction and a soluble fraction; iii) mixing the pulp fraction and the soluble fraction separated in the aforementioned step ii); iv) drying the mixture obtained in step iii).

19. The method for preparing the product according to claim 18, characterized in that The ratio of the soluble fraction to the pulp fraction, expressed as solids content, is between 0.8 / 1.2 and 1.2 / 0.

8.

20. The method for preparing the product according to claim 19, characterized in that The ratio of the soluble fraction to the pulp fraction expressed in terms of solid content was 1 / 1.

21. The method for preparing the product according to claim 18, characterized in that The soluble fraction is pre-concentrated to between 30 and 50 wt% solids before mixing with the pulp fraction.

22. The method for preparing the product according to claim 21, characterized in that The soluble fraction was pre-concentrated to 50 wt% solids before mixing with the pulp fraction.

23. The method for preparing the product according to claim 18, characterized in that The mixing of the pulp fraction and the soluble fraction is carried out in a high performance mixer with a residence time of less than 5 minutes.

24. The method for preparing the product according to claim 18, characterized in that Drying is carried out using ring dryer technology.

25. Industrial use of a product according to any one of claims 1 to 17 in industrial applications.

26. Industrial use according to claim 25 in food for human consumption, animal feed, medicine or cosmetics.

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